Functional Ingredients


Navigating the future of


baking T


As consumer preferences shift toward healthier indulgence, bakery manufacturers are turning to innovative ingredient solutions to balance taste, texture, and nutritional benefits.Kiran Grewal reports.


oday’s consumers demand more than just flavour from their bakery products— they want indulgence that also boasts nutritional benefits in one package. The transformation of the bakery


aisle reflects this dual expectation, driven by a growing demographic of nutritious-conscious shoppers who carefully scrutinize the nutritional content of their purchases. Kennedy’s Bakery Production speaks to Ellie van der Burg, Cargill’s Bakery Marketing Manager, Cargill, to better understand how to navigate this demand: New consumer research underscores this trend: 74% of bakery shoppers regularly check nutritional labels, with nutritional information ranking among the top three criteria influencing


their buying decisions for cakes and pastries. While indulgence remains an essential purchase driver, there’s a rising preference for products offering improved nutritional profiles, sustained energy, and portion-controlled convenience. For bakery manufacturers,


this evolving


landscape presents both challenges and opportunities. At Cargill, we’re leveraging our technical expertise and extensive ingredient portfolio to help customers create baked goods that align with modern consumer preferences, from enhancing Nutri-Score ratings to meeting demand for energy-boosting snacks.


Indulgence and nutrition Bakery consumers increasingly seek products that satisfy cravings without compromising wellness goals. Cargill’s Sweet Delights research


8 Kennedy’s Bakery Production February/March 2025


highlights this convergence, revealing a strong consumer desire for “indulgence without guilt.” Key trends like “Premium Indulgence” and “Guilt-Free Treats” illustrate the changing dynamic. Cakes, pastries, and brownies are no longer just indulgent—they’re becoming carriers of functional benefits, such as fibre or protein. This shift is particularly evident as the Nutri-


Score system gains traction across Europe. Introduced in France in 2017, Nutri-Score provides consumers with a quick, visual guide to a product’s nutritional value. Balancing elements like sugar,


fat, and salt against the positive


contributions of fibre and protein, Nutri-Score encourages more nutritious choices. Nearly half of European bakery consumers now consider Nutri-Score a key purchase factor. For bakery manufacturers,


the growing bakeryproduction.co.uk


nutrition-conscious


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