INDUSTRY NEWS


Bakery products earn top honours at 2026 sofi™ Awards


Bakery products were among the standout winners at the 2026 sofi™ Awards, as the Specialty Food Association (SFA) revealed this year’s honorees at Winter FancyFaire* on January 13. Judged through blind tastings by leading retail and foodservice buyers, the awards highlight the products shaping the future of specialty food—and the bakery category signaled a strong appetite for both indulgence and at-home versatility. In the Bread & Bakery category,


Clementine’s Ice Cream took home a Gold Award for its Gooey Butter Cake, a rich, indulgent take on the classic Midwestern dessert. The product rose to the top of a competitive field of more than 1,200 total entries across all categories, impressing judges with its flavor intensity and broad consumer appeal. Its win reflects a continued demand for nostalgic baked goods elevated with premium positioning, a trend buyers say


remains resilient in specialty retail. Bakery-adjacent products also made a notable showing, particularly in


the


Baking Ingredients category. Top Seeds earned a Gold Award for its Bake-At-Home Seed Crackers: Sea Salt, reinforcing the growing intersection between baking and do-it-yourself formats. While


technically


positioned as an ingredient, the product underscores how consumers are increasingly drawn to bake-at-home and partially prepared options that offer both convenience and customization—an ongoing shift influencing how bakery products are developed and merchandised. According to SFA, the 2026 sofi™ Award


winners reflect broader trends driving the specialty food market, including thoughtful ingredient sourcing, and


products that rework


clean formulations, familiar


categories rather than reinvent them


entirely. Within bakery, that translated into approachable flavors, comfort- driven concepts, and formats that fit both indulgent and everyday occasions. The sofi™ Awards span 25 Gold


Award categories and five Grand Honors distinctions,


with winners featured


throughout the Winter FancyFaire* trade show. Open to qualified members of the specialty food trade and media, the event provides a first look at products expected to influence buying decisions in the year ahead.


Nature’s Own launches life wheat + protein bread


Bread brand, Nature’s Own® has introduced Nature’s Own Life™ Wheat + Protein bread, a protein- rich, keto-friendly loaf perfect for consumers who are focusing on better-for-you food choices in 2026 and beyond. With 22 grams of protein per two bread slices (13% DV), Nature’s Own Life Wheat + Protein is a great fit for those following a high-protein diet or looking for ways to try protein-first eating. Additionally, with nine grams of fiber per serving, it’s an excellent source of fiber and a high-flavour option for carb- conscious consumers. “Fourty-one percent of adults


are actively seeking to increase their protein intake, according


to Circana,” said Krystle Farlow, senior director of brand management at Nature’s Own. “To meet their needs, we’ve developed a tasty, protein-rich and keto-friendly sandwich bread that also delivers on the Nature’s Own brand promise of no artificial flavors, colors, preservatives, and no high fructose corn syrup.” Known for its soft, sandwich Nature’s


pillowy bread,


Own has introduced this new 16 oz. loaf as an addition to its extensive


selection of breads, buns and rolls. Nature’s Own Life Wheat + Protein joins other better- for-you products in the brand’s portfolio, including its popular Nature’s Own Life Keto lineup.


Lasenor debuts new texturising pea protein


Bakery solutions specialist Lasenor Emul, S.L. has successfully developed muffins with 50–100% less egg using LASENOR® VP-100, a clean-label, texturizing pea protein. The hybrid baked goods were showcased at Fi Europe 2025 during the ingredient’s official launch. LASENOR® VP-100 is a single-ingredient protein


designed specifically for commercial bakery applications. Developed using proprietary texturization technology from Meala FoodTech and optimized by Lasenor for aerated batter systems, it enhances aeration, delivers a softer crumb, and extends shelf life by slowing staling. The ingredient enables partial or full egg replacement while maintaining volume, moisture, and structure across applications including muffins, sponge cakes, pound cakes, and brioches. Lasenor also recently opened a new technical center with a fully equipped bakery lab to support customers in recipe testing, process optimization, and performance validation under real manufacturing conditions. “LASENOR® VP-100 responds to growing demand


for plant-based, allergen-free solutions, especially amid volatile egg prices,” said Viktoriia Kubrakova, product manager. “Our trials show it integrates seamlessly


into standard cake changing processing methods.” 6 • KENNEDY’S BAKERY PRODUCTION • DECEMBER/JANUARY 2025/26 recipes without


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