A white paper has been published by National Starch Food Innovation in which it discusses issues facing the manufacturers of bakery products when attempting to balance healthy ingredients with desirable textures.

The reports looks at how novel ingredients and formulation assistance can help product developers and sensory scientists overcome the common textural shortcomings of healthier baked goods.

Its author Alejandro Perez-Gonzalez, senior associate for systems design and measurement at National Starch Food Innovation, noted the growing movement towards bakery products with "clean-label credentials".

"Consumers are reading ingredient statements and avoiding products whose labels list lots of chemical-sounding ingredient names. They are seeking out baked goods with lower fat, lower calories, whole grains, and gluten-free ingredients," he explained.