Functional Ingredients


reformulation, deep technical expertise on ingredient functionality and application, holistic


application expertise from concept


to commercialization, and sensory insights to ensure our products meet consumer expectations for taste, texture, and overall enjoyment.


This breakthrough illustrates how reformulation can transform a classic indulgence into a better- for-you treat, meeting the needs of nutrition- conscious shoppers without losing its appeal. Innovation across other applications Cakes and pastries, the largest sub-category within sweet bakery, are an ideal space for innovation. These products lend themselves to reformulation, allowing manufacturers to experiment with combinations of indulgence and nutrition. For example, pound cakes, muffins, and sponge cakes can be enhanced with plant- based proteins to appeal to consumers seeking added nutritional benefits. Meanwhile, sugar- reduction technologies, such as soluble fibres


Two-thirds (67%) of consumers


ranked additional nutritional benefits as a higher priority than sugar content (61%) or calories (56%)”


and maltitol, ensure these treats maintain their signature sweetness and texture. Nutri-Score improvements can also elevate these traditional baked goods. Beyond Nutri-Score, another consumer-


10 Kennedy’s Bakery Production February/March 2025


driven trend is shaping the bakery market: the quest for energy-boosting snacks. Modern consumers want baked goods that fuel their day without leading to a sugar crash. This demand aligns with broader interest in functional nutrition, where food serves as a source of steady energy or targeted health benefits. Cargill’s Sweet Delights research highlights this trend, showing a preference for snacks that combine sustained energy release with reduced sugar content. Products like high-fibre muffins or protein-enhanced snack bars illustrate how functional ingredients can transform traditional bakery items into modern-day energy solutions. To meet this need, we’re developing ingredient systems that support sustained energy release. Soluble fibres, for instance, slow digestion and promote a gradual release of energy, making them ideal for morning baked goods like breakfast biscuits. These innovations demonstrate how health-conscious baking can align with lifestyle trends, creating new opportunities for manufacturers.


bakeryproduction.co.uk


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