FUNCTIONAL INGREDIENTS
consumers approach food. “Consumers are no longer willing to choose between pleasure and well-being – they expect both, including from their favorite bakery products,” she says. Insights from Puratos’ Taste Tomorrow
platform highlight the scale of this change. While taste remains the primary driver when consumers choose indulgent baked goods, health considerations are becoming increasingly influential. According to the company’s data, 67% of consumers worldwide now choose certain foods and ingredients based on their health benefits. At the same time, transparency has become an important part of the purchasing decision. Dr. de Pelsmaeker explains: “Our Taste Tomorrow ‘always on’
CONSUMERS ARE NO
LONGER WILLING TO CHOOSE BETWEEN PLEASURE AND WELL-BEING – THEY EXPECT
BOTH, INCLUDING FROM THEIR FAVORITE BAKERY PRODUCTS — DR. SARA DE PELSMAEKER, PURATOS
insights show that although taste remains the main driver of indulgent baked goods, 67% of consumers worldwide now choose certain foods and ingredients based on their health benefits too. A whopping 81% of shoppers look for products with reduced sugar, while 74% seek ‘clean and natural’ labels that they deem more trustworthy. These changing preferences are reshaping what healthy bakery looks and feels like.” As a result, bakery manufacturers
are increasingly reformulating products to meet both sensory and nutritional expectations. “Functional ingredients play a pivotal role in helping bakers strike the right balance between pleasure and well- being,” Dr. de Pelsmaeker says. Ingredients such as sprouted grains,
FEBRUARY/MARCH 2026 • KENNEDY’S BAKERY PRODUCTION • 15
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 |
Page 37 |
Page 38 |
Page 39 |
Page 40
