FUNCTIONAL INGREDIENTS
CONSUMERS WANT BAKED GOODS THAT DELIVER MORE NUTRITIONAL VALUE – HIGH FIBER, ADDED PROTEIN, AND REDUCED SUGAR – WITHOUT SACRIFICING THE FAMILIAR FORMATS AND TASTESTHEY ENJOY”
— SOPHIE-GÉRALDINE DELANOE, ROQUETTE
fermented components and dietary fibres are enabling manufacturers to enhance nutritional profiles while maintaining desirable textures. “Sprouted grains, fermented
ingredients and fibres such as inulin support gut health while maintaining the soft, moist textures that consumers expect from everyday baked goods.” Sugar reduction is another major focus
area. Traditional baked goods often rely heavily on sugar not only for sweetness but also for texture, structure and browning. “When it comes to sugar reduction, natural fibers and sugar replacement systems – helping to replicate sugar’s bulk, mouthfeel and texture without compromising taste or indulgence,” Dr. de Pelsmaeker explains. At the same time, clean-label expectations are driving a shift toward
simpler ingredient lists and more recognisable components. “At the same time, rising clean label expectations are driving a shift towards less processed, plant-based ingredients, like fermented fruit and familiar sweeteners.” These changes are contributing to what Puratos describes as the rise of “functional indulgence”, where bakery products deliver both enjoyment and measurable health benefits. “As a result, innovation is moving beyond simple replacement towards ‘better indulgence’ – delivering richer textures, creamier formats and more satisfying eating experiences. Together, these shifts are fueling the growth of a functional indulgence category that’s expanding twice as fast as traditional treats.”
Fibre, protein and plant-based nutrition
Among the functional ingredients gaining the most traction in bakery are fibres and plant proteins, both of which align with broader consumer health trends. According to Sophie-Géraldine Delanoe,
Global Segment Leader, Marketing Food & Nutrition at Roquette, these ingredients are now central to many bakery innovation strategies. “In bakery, we’re seeing the strongest demand is for fibers, plant proteins, and sugar reduction systems, driven by the healthier eating movement.” Consumers are increasingly seeking products that deliver nutritional benefits without abandoning familiar food formats. “Consumers want baked goods that deliver more nutritional value – high fiber, added protein, and reduced
16 • KENNEDY’S BAKERY PRODUCTION • FEBRUARY/MARCH 2026
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
