Sustainable Ingredients
emphasises, “the sensory experience of bakery products must not be compromised.” Yaluff further highlights that consumers place a high priority on the taste and texture of bakery goods. Therefore, it becomes imperative for bakery brands to incorporate ingredients derived from natural sources that not only meet the growing demand for sustainability but also enhance the sensory appeal of their products. These natural ingredients offer a range of benefits, including environmental friendliness, increased ingredient diversity, improved functionality, and enhanced nutritional value. However,
developers face unique challenges when reformulating recipes using natural ingredients. They must ensure that these ingredients are adaptable to various baking processes while meeting specific criteria such as volume, texture, softness, or crispiness. The goal is to create bakery products that not only meet consumers’ expectations in terms of taste and texture but also align with their values of sustainability and responsible sourcing.
“74% of UK consumers strive to act in environmentally friendly ways”
To overcome these challenges, highly functional
ingredients like soy proteins can play a crucial role. Not only do they offer responsible sourcing positioning, but they also provide the desired sensory experience when incorporated into bakery recipes. For instance, emulsifying ingredients derived from soy can mimic the properties of eggs, enabling the creation of plant-based alternatives without compromising on texture or taste. By leveraging a portfolio of wholesome ingredients, extensive plant-based options, botanicals, plant extracts, and flavours and colours derived from natural sources, bakery brands can tick the boxes of clean label targets, ingredient transparency, balanced wellness goals, and overall positive sensory experiences. These ingredients offer an opportunity for bakery and snack brands to meet the demands of environmentally conscious consumers while delivering on taste, texture, nutrition, and cost expectations.
Plant-based solutions for sustainable bakery Fernandes highlights the high concern for the environment among consumers and the pivotal role that sustainable ingredients play in addressing these concerns. A survey conducted on behalf of BENEO reveals that approximately three in four consumers globally consider how food is made and its impact on climate change and the environment. This concern is particularly evident among flexitarian consumers who are not only concerned about climate change but also the environment and animal welfare. Consequently, there is a rising demand for plant- based alternatives in bakery products.
Fernandes emphasises the sustainability of faba beans, which can help reduce greenhouse gas emissions at the farm level. Faba beans have the unique ability to capture nitrogen
12 Kennedy’s Bakery Production June/July 2023
from the air, reducing the need for fertiliser input. BENEO sources its faba beans from German farmers with long-term contracts, ensuring production and supply stability while prioritising sustainability. These beans offer versatility, mild taste, and excellent functional properties, enabling the creation of bakery formulations with protein content nutritional claims. Faba bean ingredients can replace animal proteins like milk, eggs, and soy protein in certain
bakeryproduction.co.uk
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