SWEET & SAVOURY SNACKING


DOUGH HANDLING


New technologies and ingredients such as soluble fibre in reformulated recipes are enabling significant sugar reduction


while maintaining taste and texture”


now moving beyond hot honey to combine the fruity, sweet notes of mango or pineapple with the spice of habanero. In addition to highlighting spicy and sweet profiles, salty and sour are also garnering traction. “Hot chamoy, which combines all these elements, is a prime example of what’s next in snacking new product development for both traditional sweet and savoury offerings,” concludes Clara.


Added-value ingredients Robert Lambert, Marketing Manager at Ulrick & Short, also pointed to health as being a key driver that is influencing new product development in the sweet and savoury bakery snacking sectors. He went on to say that this is manifesting itself in multiple ways for bakery manufacturers. “More and more consumers are demanding added value ingredients for their products, and this is seen in the growth of ‘Source of/High in Protein’ claims in the sector – both in sweet and savoury. Brands and products that stand out are the ones that are able to provide a coherent narrative around the ingredients claim linking to


physical or mental health. For example, the increasing link between fibres and the gut microbiome.”


A key focus for UK redevelopment projects relates to HFSS compliance – new legislation set to come into force fully at the end of 2025 that will limit location and volume promotions for products that exceed a certain score based on the 2004 Nutrient Profiling Model. “HFSS will impact the bakery snacking sector considerably,


requiring


either product reformulation or product positioning reorientation for many brands,” continues Robert. “On the flip side of this trend, some brands are instead choosing to go down a more decadence/indulgent route – as this is still a key purchasing factor for baked goods consumers.” Although not so prevalent across mainland Europe, in the UK the Ultra Processed Food (UPF) debate is also highlighting issues such as ingredient declarations and the naturalness of foods. Tied up with this is the sustainability credentials of foods, with greater emphasis being placed on the environmental impact of food and


24 Kennedy’s Bakery Production December/January 2024/25


ingredients more generally. “For example, some bakeries are looking to, reformulate out cocoa, or even egg, using alternatives that have lower carbon footprints,” adds Robert. Reformulating out cocoa is also being undertaken as a cost-saving move, as the rapidly increasing price of cocoa is another commercial pressure for many bakeries that has resulted in many looking for functional alternatives for either total or partial cocoa replacement.


Getting a good balance


Research undertaken by Cargill points to consumers actively seeking products that balance indulgence with better nutritional profiles, such as high-protein, reduced-sugar, or high-fibre snacks. “New technologies and ingredients, such as soluble fibre in reformulated recipes, are enabling significant sugar reduction while maintaining taste and texture. Additionally, we are seeing a strong interest in sustainability, pushing brands to innovate with new initiatives such as traceability programs,” says Quentin Schotte, Convenience & Snacks Marketing Manager at Cargill. Cargill has identified some notable regional differences when it comes to sweet and savoury snacking trends. “Europe leads in healthy indulgence launches, with a strong focus on sugar and sodium reduction. Consumers in these markets value nature derived,


minimally processed ingredients, emphasising a preference for quality over quantity. In contrast, US consumers emphasise functional snacks, particularly high-protein


bakeryproduction.co.uk


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