Selectum and Bühler create healthy, carbon-neutral snack
Bühler partnered with Austrian start-up Selectum to provide a new, healthy and CO2-neutral snack. Selectum launched Paddies, crunchy wafer pillows with a creamy dip inside at the end of 2019.
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New clean-label, long shelf-life cookie filling
Ingredients specialist KRÖNER-STÄRKE developed a cream-like filling for bakery and confectionery products. It has a long shelf life and no artificial ingredients.
SE Asia: Increasing demand for artisanal and healthy products
The Southeast Asia bakery products market was valued at USD 13,470.18 million in 2020 and is projected to grow at a CAGR of 7.67% from 2021 to 2026, according to research by ResearchAndMarkets.com.
Bakery sales boost pea protein market
Pea protein ingredient sales are poised to reach a total of USD 1.25 Bn in 2021, according to an estimate made by Future Market Insight (FMI). Sales in the bakery sector are expected to reach USD 341.1 Mn.
AAK launches clean-label, plant-based fats
AAK introduces a range of fats for chocolate and confectionery applications that use premium caramel, AKOMEL™. It is a portfolio of clean-label and plant-based fats obtained from sustainable sources, which are also available in non-hydrogenated, non-trans and low-saturated fat options.
Functional ingredients go vegan
Health- and sustainability-conscious consumers determine that bakeries follow suit and
reformulate products to be better for you while still preserving their indulgence characteristics. When baking vegan goods, specialty functional ingredients provide the answers to having the best of both worlds.
Euromonitor: Health is on the menu
In the last five years, organic and free-from gluten sweet biscuits have seen the biggest growth in Western Europe. Consumers look for more reduced sugar and on-the-go snacks. This trend is very similar in the savory biscuits category, as consumers are seeking healthier alternatives.
Free-from innovation for taste
Many bakeries use other cereals and pseudo-cereals such as amaranth, quinoa and buckwheat, looking to add new sensory experiences to their range.
Functional ingredients go vegan
Conventional fine baked goods such as cakes, muffins and brioche are traditionally made with animal-based ingredients like egg, milk or butter. Replacing those ingredients is directly linked to poor product performance
Functional ingredients: What’s next?
Consumers increasingly favor better-for-you products and their additional spare time at home has changed the way they handle eating occasions.
Muesli on the go
With muesli bread, backaldrin has brought the muesli theme into the bread sector and is responding to the growing number of consumers who want to eat more healthily.
Bio Breadness: A good step forward
Premium bakery products are the business segment of the organic wholesale bakery Bio Breadness. For 2021, the Pandriks Group, to which the German subsidiary belongs, expects total sales of EUR 80m.
