MORNING GOODS AND PASTRY INNOVATIONS
positioned to capture consumer attention. Spent grain flour reflects the same
trajectory seen with other recent ingredient breakthroughs — like KWS’s sugarbeet flour — in showing how traditional bakery staples can be reimagined.
Regional flavours taking the spotlight The Asia Pacific bakery products market size stands at USD 210.38 billion in 2025 and is projected to reach USD 282.91 billion by 2030, advancing at a 6.10% CAGR over the forecast period, according to Mordor Intelligence. As a cosmopolitan city, Singapore is a melting pot of cultures, and the culinary landscape reflects this rich diversity. This extends to their local baked goods, which hold a special place in the hearts of locals and visitors alike. Pandan Chiffon Cake: The pandan
chiffon cake is such a popular baked good in Singapore that this light, airy treat has practically become a staple in every neighbourhood bakery in Singapore. Infused with the fragrant essence of pandan leaves, this cake is not just a dessert but a nostalgic bite of home for many. The secret to its fluffy, tender crumb lies in the type of flour used – cake flour. Known for its fine texture and lower protein content, cake flour produces less gluten, which is vital for achieving the cake’s signature airy and tender crumb. The result is a cake that is soft and spongy, making it a perfect companion to a cup of morning tea. Alternatively, you may also use pandan chiffon cake mix. Pineapple Tarts: No Chinese New Year
celebration in Singapore is complete without pineapple tarts. These bite- sized pastries are filled with sweet, tangy pineapple jam and are renowned for their melt-in-the-mouth texture. The best flour for this Singaporean baked goods is all-purpose plain flour, as it offers a balanced mix of tenderness and structure, ensuring that the tarts hold their shape while still being delicate enough to crumble at the first bite. For a slightly guilt free tart base, opt for all-purpose plain flour with superfine wholegrain flour. The moderate protein content in all-purpose plain flour provides just enough gluten formation to create a pastry that is both tender and robust, making it the perfect base for these festive treats. Banana Bread: What makes banana bread such a beloved baked good in
Endless Food Co.’s THIC Heads to Germany with Barnhouse Naturprodukte
Cocoa shortages, climate pressures, and shifting consumer expectations have pushed innovators to rethink how indulgence can look and taste. Endless Food Co., a company with a mission as bold as its branding: make tasty stuff with good people. Known for THIC (short for This Is Not Chocolate), a next-generation ingredient that replicates the taste and functionality of chocolate without using cocoa, the company has been turning heads across the industry. And now, Endless Food Co. is
taking THIC to Germany. This week, the company announced a collaboration with Barnhouse Naturprodukte GmbH, pioneers of organic cereals and granolas since 1979. The partnership will see the launch of “Krunchy (No) Choco,” a new granola in Barnhouse’s flagship Krunchy line, made with THIC instead of conventional chocolate. Maximilian Bogenmann, Co-founder
of Endless Food Co, told Kennedy’s Bakery Production: “We’re excited to be partnering with one of Germany’s top producers of granolas and cereals. At Endless Food Co, we love pushing food forward, and this collaboration lets us do just that. Their expertise in crafting high-quality cereals pairs perfectly with our own THIC (This Isn’t Chocolate), a sustainable and innovative alternative chocolate. Together, we’re creating new ways to enjoy familiar favorites with a fresher twist—delicious, responsible,
and a little unexpected. We think people are going to love what comes out of this partnership.” Barnhouse’s Krunchy granolas
have long been a staple for health- conscious consumers, and the introduction of THIC represents a major step forward in cocoa- free indulgence. This is a signal that the bakery industry is embracing a future where chocolate alternatives can stand proudly on the shelf alongside their traditional counterparts. For now, Krunchy (No) Choco
will roll out across Germany, but Endless Food Co. isn’t shy about hinting at what’s next. “If you don’t live in Germany,” they say cheekily, “tell your aunties, grandmas, brothers, and sisters to wipe that webshop clean.”
Singapore is that it can be enjoyed as a quick breakfast or a snack, regardless of the time of day. The fact that it is moist, flavourful, and easy to make also explains its popularity both in homes and bakeries. When it comes to selecting the right flour type for this particular Singaporean baked
good, there are two primary choices – all-purpose plain flour or wholegrain flour. The former keeps the bread light and soft, which some might prefer. Conversely, wholegrain flour offers a healthier, more nutritious option while adding a denser texture and a richer,
24 • KENNEDY’S BAKERY PRODUCTION • AUGUST/SEPTEMBER 2025
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