importance


of


Nutri-Score


necessitates


innovative approaches to product development. Reformulation often means reducing sugar, fat, and sodium while increasing fibre and protein content. Achieving this balance without compromising sensory appeal—taste, texture, and


mouthfeel—requires a combination


of cutting-edge ingredient solutions and application expertise.


Brownies: A case study in Nutri-Score innovation Brownies exemplify the reformulation challenge. Traditionally, they fall into Nutri- Score categories such as D or E due to high levels of sugar and saturated fats. Yet, brownies also present a significant market opportunity. As one of the top five applications for bakery innovation, brownies have seen a 6% increase in


bakeryproduction.co.uk


The bakery industry is poised for


significant evolution in the coming years, driven by consumer priorities like vitality, sustainability, and personalisation”


new product launches from 2021 to 2023 and a 4% compound annual growth rate in value (Euromonitor, Innova Market Insights). To demonstrate the possibilities,


our


applications experts have achieved what once seemed impossible through dedicated reformulation work. We have developed delicious brownie prototypes with significantly improved Nutri-Score ratings: Nutri-Score C with 30% sugar reduction, low sodium, and high fibre and even Nutri-Score A with 85% sugar reduction, low sodium, and high fibre. These options have been validated by our internal R&D and sensory experts, and consumer tests have confirmed their acceptance. Our success in this area is underpinned by several key factors: a broad portfolio of ingredients to enable improved nutritional


Kennedy’s Bakery Production February/March 2025 9


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