BISCUIT INGREDIENTS AND FLAVOUR TRENDS
GETTING ADVENTUROUS WITH FLAVOUR
profiles A
s consumer tastes evolve, bakery products are increasingly being judged on more than just freshness and
texture. In recent years flavour profiles have become more adventurous, and colour has a growing role to play in capturing attention. Jonathan Adams, R&D Director UK at
bakery products manufacturer, Baker & Baker, highlights a few examples of flavour innovation across the European bakery market in 2025. “Using doughnuts as an example, a simple addition that has been introduced is the layering of textures, such as ‘crackable’ chocolate topped doughnuts which adds some theatre to the product, or the ‘Doughbai’ doughnut that is topped with chocolate, kunafa and pistachio
crumble,” he says. “More broadly, it’s been impossible to miss the explosion of Dubai Bar influenced products, and the bakery sector is no exception. We see this trend continuing, particularly playing around contrasting textures and multi-sensory experiences when eating.
Going global “Global flavours are continuing to emerge. Matcha and Miso are still relatively slow growing and new ingredients such as Ube, also known as purple yams, are bringing colour to the bakery arena. We think Ube is particularly interesting – it originates from the sweet potato family, and is often described as having a sweet, mild taste with subtle hints of vanilla and a nutty
34 • KENNEDY’S BAKERY PRODUCTION • AUGUST/SEPTEMBER 2025
New ingredients such as Ube are bringing colour to the bakery arena.
Suzanne Callander reports on the latest flavour trends in the bakery sector.
undertone. Swicy is a developing trend with hot honey and sweet chili starting to cross over into bakery from other categories.” Jonathan pointed to the continuing
rise in the cost of cocoa as leading to an emerging trend for cocoa alternatives. “To address this Baker & Baker has formed a partnership with the cocoa alternative brand, ChoViva – which is based on fermented and roasted sunflower seeds – and has recently launched two ChoViva topped doughnuts into the German wholesale channel. This is just the starting point for the company, which is looking to further expand the reach of such products throughout Europe,” says Jonathan. Offering advice for other bakery manufacturers, Jonathan highlighted the
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