FUNCTIONAL INGREDIENTS


sugar – without sacrificing the familiar formats and tastes they enjoy,” she says. The continued rise of plant-based diets


is also influencing ingredient choices in bakery formulations. “The continued rise of plant-based diets is also influencing formulation choices, accelerating interest in proteins and fibers that support vegan and allergen-friendly development.” Convenience remains an important


factor as well. Busy lifestyles mean that bakery products often serve as quick breakfasts, snacks or on-the-go meals. “At the same time, demand for convenient, on- the-go bakery items remains high, pushing manufacturers to incorporate ingredients that enhance nutrition while preserving softness, structure, and shelf life,” she adds. Delanoe notes that evolving dietary


trends are also shaping portion sizes and consumption patterns. “This focus is becoming even more relevant as GLP-1 usage grows, with consumers prioritising nutrient-dense products in smaller portions as they reduce their food intake.”


Formulating for nutrition without compromising quality Despite the growing demand for functional ingredients, incorporating them into bakery formulations presents technical challenges. Increasing fibre or protein levels can significantly alter


“Meanwhile, plant proteins are increasingly being fine-tuned to be formulated seamlessly into dough systems, allowing producers to deliver protein claims without compromising handling or crumb quality.” Sugar reduction remains one of the technically complex aspects of


most CEO, Millbio Alessandro Boggiani


bakery reformulation. “When it comes to sugar reduction, bakers are turning to ingredients that not only replace sweetness but also contribute to bulk, browning, and moisture management – all critical to the appeal of biscuits, cakes, and pastries.” Functional texture systems are also


dough behaviour, moisture retention and final product texture. Delanoe explains: “The priority is


balancing improved nutrition with the eating experience consumers expect – or permissible indulgence.” Fibres can offer functional advantages


beyond their nutritional contribution. “Fibres, for example, play a dual role by boosting nutritional value, while supporting volume, structure, and in some cases – mouthfeel.” Plant proteins are also evolving to integrate more effectively into bakery systems.


becoming increasingly important in gluten-free and vegan formulations. “Functional texture systems also play a crucial role, especially in gluten-free and vegan applications, helping replicate the softness, resilience, and indulgence traditionally provided by gluten.”


Digestive health and the rise of functional bakery Digestive wellness has emerged as another key driver of functional bakery innovation. Alessandro Boggiani, CEO of Millbio, believes fibre and gut health have moved firmly into the mainstream of bakery product development. “Fibre and digestive health are really at the forefront now. No longer niche, many brands have made these central to their launches.” This shift reflects wider health concerns, including rising obesity and diabetes rates, as well as increasing regulatory attention on sugar, salt and ultra-processed foods. “Demand for functional ingredients is being driven by a mix of factors including regulation, general health concerns and shifting consumer behaviour,” he says. Consumers still value bakery products


for comfort and enjoyment, but they are becoming more selective about their choices. “Consumers still want bakery for taste, comfort and pleasure, but are now more selective which products they choose, looking for options that not only taste good but those that support their digestive wellness or fit weight management goals – especially look for more fibre and protein, as well as clean label.”


18 • KENNEDY’S BAKERY PRODUCTION • FEBRUARY/MARCH 2026


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