HEALTHY INGREDIENTS


Addressing the growing better-for-you trend


As so many consumers are purposefully leaning into better-for-you bakery items and snacks that are both nutritious and delicious Kennedy’s Bakery Production spoke to Bastian Hörmann, Global Marketing Director, Sweet Food, Dairy, Specialised Nutrition at ADM, to get his thoughts on how bakeries can address this


“Sugar content in both bakery items and snacks are being highly scrutinised by European consumers. At the same time, calories are top of mind and because baked goods can derive much of their calorie count from added sugars, any level of sugar reduction has the potential to support a reduction of calories in bakery products,” said Bastian. “Bakers who can successfully reduce sugar, as well as calories, while still maintaining the taste and texture that consumers expect will capture shoppers’ attention and entice repeat purchases.”


Bastian suggests that taking a holistic approach to sugar reduction can not only limit sugars, but can also replace sweetness, rebalance flavour and rebuild functionality. “ This can help bakers create biscuits, cakes and breads that deliver on consumers’ sensory expectations and demands for reduced calories, while also optimising for cost and clean labels,” he said. ADM has recently introduced an agave product into its portfolio, which fulfils consumer demands for organic, naturally sourced sweetness. Notably, it has a sweetening potency 30% higher than sucrose, so less product is needed to achieve the same sweetness level. It also has great solubility, humectancy, moisture retention and delivers binding and browning properties, ideal for baked goods.


Plant-based ingredients Bastian went on to point out that plant-based ingredients can offer a range of useful attributes for bakers, including meeting evolving consumer lifestyle diets and wellness goals, adding targeted functionality, as well as potentially offering a nutritional boost. “For example, offerings such as high-protein and fibre biscuits that incorporate plant-based ingredients are supporting consumers’ quest to purposefully indulge,” he


said. “Moreover, wholesome ingredients, such as ancient grains, beans, nuts and seeds, can add texture and visual appeal in bakery items. Some ancient grains can even be used instead of wheat flour to develop gluten-free and lower net carbohydrate options, while also increasing protein content.”


Plant proteins can also help meet formulation requirements for egg replacement, helping to save costs and reduce the number of animal ingredients in a finished application. For egg replacement, ADM can offer our soy protein concentrates which help build back functional structure and binding typically lost when removing eggs from a formulation. “We leverage our wide selection of plant proteins, including soy, pea and wheat, to support bakers developing a variety of offerings. For example, our acquisition of SojaProtein expands access to European- sourced soy protein concentrates and flakes, delivering a clean taste and enhanced texture for pastries, breads, cereals and more,” explained Bastian. ADM has a vast protein library which includes over 30 distinct plant-based ingredients, which it uses to address formulation needs and consumer demands. Its bean and pulse ingredients are suitable for baked goods, providing nutritional and functional qualities while also delivering a neutral, clean-tasting profile. Alternatively, its fats and oils can help support satiety and create a sense of an indulgent eating experience. “We can combine our ingredients to achieve on-trend protein diversity and elevated sensory experiences,” concludes Bastian. “Our systems of pea and wheat proteins combine the best characteristics from each plant protein source, resulting in improved taste, texture and higher protein scores (PDCAAS from 0.89+) than the individual sources can provide, for applications like snacks, bakery items and sports nutrition products.”


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Kennedy’s Bakery Production February/March 2023 17


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