biscuit ingredients and trends
These include preservatives, artificial flavours, colourings, trans fats and palm oil. As Innova’s latest research confirms, ‘natural’ is a fast-growing claim in the sweet biscuits and sweet baked goods sector, alongside ‘no trans fats’ and ‘organic’.
Palm oil in itself is an inherently good raw material, but
there are sustainability issues around it because of the environmental impact of the way it is currently produced in some countries. Bakery is leading the way forward here as the category with the majority of market share for sustainable palm oil claims (44%.). “Bakels’ palm oil free ingredients play into this for the benefit of bakers and their customers. Our convenient paste concentrates give bakers a reliable foundation to build a range of biscuits all year round,” says Michael.
Free-from category trend still remains strong Another factor shaping the ingredient market is free-from. This has been one of the last decade’s defining trends, and the pandemic has increased consumers’ interest in, and understanding of, how nutrition helps us keep well. Consumers’ increased concern around health has been clear to view. Not only have we seen a 400% growth in the vegan sector over the past five years, for reasons beyond ethics, but other health and diet trends have emerged, and stayed put, particularly gluten free and dairy free. Around 1 in 100 people in the UK have coeliac disease, but many other conditions, including non-coeliac gluten sensitivity, also need a gluten free diet and it is now estimated that at least 10% of UK consumers are following this diet. The other diet trend that has emerged in recent years is dairy free. Dairy free options are increasingly important for UK bakers to offer, because around one in every 10 older children and adults are thought to have lactose intolerance, and cannot properly digest lactose, a type of sugar found in milk and dairy products. “The best way for bakers to address this demand is by offering vegan options, as all vegan foods are inherently dairy free,” advises Michael.
Probably the biggest challenge that bakers face working with different ingredients is the pressure on busy bakeries to achieve effective ingredient segregation and clean-down
British Bakels
in ‘prep’ areas and bakeries, to avoid cross-contamination. At British Bakels we take allergen segregation very seriously. Our tumble mixing production line allows us to securely segregate powder ingredients, enabling us to produce gluten- free and gluten-containing ingredients in the same facility. Our pre-packed mixes of different ingredients, including gluten-free and gluten-containing
ingredients make it
easier for bakers to change over from making one product to another. That said, we believe in providing far more for our customers than simply physical ingredients and can offer guidance on managing their processes and meeting the challenges and making future plans.
“It will be increasingly important for bakers to include dairy free and vegan biscuits in their range”
The future of the biscuit category “Forward thinking is a key philosophy for British Bakels, as leading bakery ingredients suppliers. This market will probably stay on its present trajectory over the next two years, but it will be increasingly important for bakers to include dairy free and vegan biscuits in their range. This is because, in stark terms, it simply isn’t sustainable to carry on eating the levels of animal products we currently do worldwide, for a number of reasons. Hence bakers need to be actively looking at the ingredients to make these products,” says Michael.
While health and sustainability factors will certainly continue to influence the category, the demand for variety will remain. Consumers will not settle for these ‘responsible’ goods alone – offering variety will be key to success, whether this be in flavour or formats. Michael adds: “The tech evolution is also here to stay and bakers’ ability to adapt to the way consumers now order foods will have a big impact on their sales. This trend does offer opportunity as online shops broaden geographic reach for bakers, allowing them to sell courier-proof products across the country.” Luigi concludes: “We believe that the segment will continue to undergo innovative transformations in order to provide new consumer experiences for this product – through new flavours and irreverent formats – and for different audience profiles, making it a democratic and accessible product.”
22 Kennedy’s Bakery Production October/November 2022
bakeryproduction.co.uk
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