FUNCTIONAL INGREDIENTS Another emerging influence on
product development is the rise of GLP-1 medications. “The rise of GLP1 medications has also changed appetite and meal patterns, creating demand for products that are more satisfying in smaller portions and sit comfortably within medically or self-managed weight programs.” Even consumers who are not using these
medications are becoming more aware of portion control and nutrient density. “When consumers are eating less, they want to ensure what they do eat ‘counts’ packing with good ingredients - whole grains, seeds, pulses and ‘better’ fats,” he explains. However, Boggiani emphasises that the
sensory appeal of bakery remains crucial. “And of course, back to the important point of taste. Bakery should remain a treat and still taste good, whilst now also needing to be healthy.”
The role of science and research As functional bakery becomes more sophisticated, scientific research and academic collaboration are playing a larger role in ingredient development. “Scientific research and academic partnerships are increasingly central,” Boggiani says. Collaborations between universities,
ingredient suppliers and food manufacturers are helping validate health benefits while supporting product development. “Collaborations between ingredient suppliers, universities and research institutes are now common in areas such as prebiotic fibres, resistant starches and novel grains, supporting both product development and credible communication to regulators, retailers and consumers.” At Millbio, such collaborations have helped shape functional ingredient systems designed specifically for modern dietary patterns. “For Panvivo GLP1ve, we worked with London University drawing on academic insight into gut health and appetite regulation to design a bread concentrate that fits modern nutrition patterns while remaining practical for large- scale bakery production.”
The emergence of biotics in bakery One of the most exciting developments in functional bakery is the incorporation of biotic ingredients, including prebiotics, probiotics and postbiotics. Clara Faustina, Senior Marketing Manager, Sweet Goods and Bakery EMEA at ADM, sees these ingredients as part of the next generation of better-for-you bakery innovation.
“As consumer expectations around
health, nutrition and indulgence continue to converge, bakery manufacturers have an opportunity to redesign formulations to deliver products that are both enjoyable and nutritionally relevant.” Postbiotics in particular offer advantages in bakery applications because they are stable under high-temperature processing conditions. “In particular, postbiotics are supporting the next wave of bakery and snack options,” Clara says. ADM’s research suggests these ingredients
may support digestive and metabolic health. “Study results have shown that ES1 postbiotic may support overall gut and digestive health, in addition to the potential for supporting reduced bloating,” Clara explains. Fibre
20 • KENNEDY’S BAKERY PRODUCTION • FEBRUARY/MARCH 2026
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