FUNCTIONAL INGREDIENTS


remains essential. Faustina emphasises the importance of careful formulation. “Successfully formulating with plant proteins and biotics requires careful attention to ingredient interactions and formulation conditions.” Plant proteins behave differently from


traditional ingredients and can affect dough structure and flavour. “When used at higher inclusion levels, they can introduce challenges related to water absorption, dough elasticity, flavour, crumb structure and overall eating quality.” Biotic ingredients introduce different


technical considerations. “Traditional probiotics often struggle to survive baking conditions, which can limit their use in bakery and snack products. However, incorporating postbiotics addresses this challenge directly.” Shelf life is another key consideration


for commercial bakery products. “Higher protein and fibre formulations can alter water activity and accelerate staling if moisture is not properly managed.” Ingredient systems that regulate


moisture migration and improve structural integrity are therefore becoming increasingly important. “The goal is not just to deliver nutrition but to maintain product quality through distribution and storage.”


The future of functional bakery Looking ahead, functional ingredients are expected to play an even greater role in bakery innovation. Gut health, plant-based nutrition, sugar


enrichment also remains a major driver of innovation. “Globally, 69% of consumers look to increase their intake of fibre.” Bakery products provide an ideal delivery


system for these nutrients because they are consumed regularly and widely across demographics. “Bakery formats are a convenient vehicle for delivery.” Protein enrichment is another growing focus area. “Protein enrichment is another driver of innovation, with 66% of global consumers looking to increase their intake.”


Maintaining taste, texture and shelf life While functional ingredients provide nutritional benefits, maintaining the sensory qualities of bakery products


THE GOAL IS NOT JUST TO DELIVER NUTRITION BUT TO MAINTAIN PRODUCT QUALITY THROUGH DISTRIBUTION AND STORAGE


— CLARA FAUSTINA, ADM


reduction and clean label formulations are likely to remain key drivers of product development. According to industry experts, the most successful products will be those that deliver measurable health benefits while preserving the enjoyment and familiarity consumers expect from bakery. Ultimately, the evolution of functional


bakery reflects a broader shift in how people think about food. Consumers are no longer satisfied with products that are simply indulgent or convenient. Instead, they increasingly want foods that contribute to long-term wellbeing while still delivering pleasure. For bakery manufacturers, this represents both a challenge and an opportunity. The challenge lies in reformulating products without compromising quality. The opportunity lies in redefining bakery as a category capable of delivering both indulgence and nutrition.


FEBRUARY/MARCH 2026 • KENNEDY’S BAKERY PRODUCTION • 21


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