Functional Ingredients
approach combines ingredient innovation, technical expertise, and a deep understanding of consumer trends. Whether it’s reformulating a classic like brownies or developing sustainable ingredient solutions, we’re helping brands thrive in a dynamic market. By offering holistic solutions, Cargill says it is proving that nutritious, more sustainable baked
goods can also be the most delicious. Together with their customers, they are shaping the future of health-conscious baking—one innovative product at a time.
A balancing act Next, Kennedy’s Bakery Production speaks to Lin Peterse, Category Development Manager
at Tate & Lyle, about the recent developments happening at the company to find the perfect balance between indulgence and health. Many consumers are looking for ways to improve and maintain their health, with one key recommendation being to reduce sugar, and the associated calories, in their diet. However, consumers often struggle to balance making
A new study conducted by researchers from Tate & Lyle PLC, a world leader in ingredient solutions for healthier food and beverages, and Creme Global LTD, a specialist data analytics company, reveals the substantial public health benefits that could be achieved when increasing the fibre content of food products commonly consumed by the Chinese population. Getting the right amount of fibre in the diet is highly beneficial for wider health and wellbeing, including immunity, skin, brain and gut health. The study, the first-of-its-kind in China, has been published
in BMJ Open, a peer-reviewed open access medical journal. It demonstrates that fortifying foods and drinks like flavoured dairy and non-dairy products, bread, and fermented sauces and pastes, notably improves the fibre intake among both adults and children, significantly reducing the risk of type 2 diabetes and cardiovascular disease (CVD). The study’s main finding is that fortifying commonly consumed
foods with fibre could help 48% more adults and 54% more children to reach the recommended daily fibre intake, meaning that 10% of adults and 22% of children in China would consume the recommended amount of fibre each day. The Chinese
Nutrition Society recommends that adults consume 25g-30g of fibre per day. A widely used recommendation for children is their age in years plus 5g of fibre per day, so, for instance, a three-year- old should consume at least 8g of fibre each day. Dr. Davide Risso, Head of Nutrition Research at Tate &
Lyle and a co-author of the modelling study, commented: “A 48% increase in adults and 54% increase in children reaching the recommended daily fibre intake is significant when you consider that intake rates have been climbing very slowly in many countries. Fibre fortification, which many food and drink companies are already actively pursuing, and which requires minimal consumer behaviour change, presents a significant public health opportunity in China, complementing existing health interventions.” This is the very first study to model the public health benefits
of fibre fortification in China, providing compelling evidence for the potential health gains. The researchers encourage more food and beverage producers to consider fibre fortification as a viable strategy to enhance public health, reduce the burden of chronic diseases, and meet growing consumer interest in fibre-fortified food and drinks.
12 Kennedy’s Bakery Production February/March 2025
bakeryproduction.co.uk
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36
