Ingredient Trends: Low-sodium, Aluminum-free, High in Proteins

Health awareness increases the demand for bakery ingredients worldwide, especially for the alternatives aligned to trends such as clean label, free-from, organic, vegetarian, etc. Special attention is paid to ingredients with a low-sodium, aluminum-free content or high in proteins.

The global market for bakery ingredients was valued at USD13.76bn in 2018. It is projected to reach USD16.99bn by 2022, at a CAGR of 5.4% from 2019. The growth of the bakery ingredients market is driven by the rising demand for healthier foods and changing food consumption patterns of consumers, according to the data provided to WorldBakers by MarketsandMarkets Research.

Among key developments, the researchers underscore low-sodium baking powder, which helps improve public health. For example, Jungbunzlauer Suisse AG (Switzerland) launched a new generation of healthy baking powders that are based on microencapsulated glucono-delta-lactone (eGdL) as a leavening acid that is either combined with sodium bicarbonate or a special type of potassium bicarbonate. The new baking powder reduces the sodium level by as much as 50–80% by combining with potassium bicarbonate. It provides high stability when it is used in bakery premixes and provides excellent baking performance and taste.

The researchers discovered that consumers prefer aluminum-free baking powder as a healthier and better-for-you alternative.

Another example of new developments in the area is aimed at supporting celiac disease sufferers. Researchers from institutions such as Además de la Universidade de Tras-os-Montes & Alto Douro y la Universidad Politécnica de Madrid, Génétique Diversité et Ecophysiologie des Céréales (GDEC), the research unit of Transformations et Agro-resources from UniLaSalle, and the Institute of Protein Biochemistry (IBP) from Napoles have developed a new technology that detoxifies gluten proteins and makes it agreeable for celiac sufferers. The molecular structure of gluten protein reduces its capacity to activate or trigger the immune response in celiac disease. Additionally, gluten detoxification does not affect the flour that is used in making bakery products such as bread.

Trends for Use Baking Powder and Mixes

A gradual shift of consumers and their buying patterns toward buying healthy bakery products have created a pressure on the bakery industry and compelled manufacturers to invest in the production and innovation of new, healthy ingredients as per consumer demand, the researchers say. The most important jump-in purchasing pattern is in buying gluten-free products. For instance, Superfood Bakery (UK) produces baking mixes, wherein all its products are gluten-free and refined-sugar-free. Ripe mashed bananas and honey can be added to the baking mix as a natural sweetener.

Another trend to mention is clean and organic ingredients that accommodate special dietary needs are hitting home runs in the baking category.

Another example is that of protein-enriched mixes, either with beans or whey, are also gaining traction from consumers. For instance, FlapJacked Protein Pancake and Baking Mix that are made from whey protein isolates and Birch Benders Paleo Pancake & Waffle Mix have been gaining the attention of consumers.

In food consumption, bakery products and their derivatives have an important place across the globe, according to Markets and Markets’ analysis made for WorldBakers. The consumption of bakery products is increasing worldwide, driven by changing eating habits and an increase in the demand for convenience foods such as biscuits, bread, pastries, and cakes, they conclude.

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