As consumers become more health-conscious, their concerns have extended beyond simply calorie reduction, with a greater focus on holistic wellness. As well as what’s taken out, consumers are more conscious about the functional benefits that are added to their choices.
“There is a growing demand for products that provide functional health benefits, including prebiotics, probiotics and proteins,” Olivier Kutz, bakery category director for Europe at Tate & Lyle told this site.
“While these can be naturally occurring in certain products, we are increasingly beginning to see formulations that have been fortified with functional ingredients, meaning there is now a broader range of products with functional claims.”
Tate & Lyle’s recent report on the European bakery industry – which surveyed 400 senior bakery industry professionals across Germany, France, Spain and the UK – found that 51% of the respondents said consumers are today veering towards baked treats that offer additional nutritional benefits.
“As such, manufacturers have an opportunity to boost their sales if they can successfully innovate and provide new formulations of consumers’ favourite products that also offer some of the additional health claims they are looking for,” added Kutz.
Technical barriers
However, simply adding functional ingredients to a bakery item is easier said than done and manufacturers will be faced with many technical barriers. Functional ingredients – while adding a dimension of better-for-you goodness – tend to also affect the taste, colour, texture and mouthfeel of the end result.
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August 24, 2021 at 09:34PM
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The growing role of functional ingredients in baked goods - BakeryAndSnacks.com
"ingredients" - Google News
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