Longer life cookie mixes, nutrient dense flours, and matcha cream stabilisers are among the new ingredients to be rolled out to help bakers boost efficiency and profitability.
The new products tap into consumer needs and also operational ones, with a focus on minimising food waste, improving nutrition, and embracing on-trend flavours.
Take a closer look at the latest ingredients innovation here:
Long life cookie mixes, CSM Ingredients
CSM Ingredients has unveiled a two Long Life Cookie Mixes, in plain and chocolate, to help bakers reduce food waste and improve efficiency.
Developed using what the ingredients specialist describes as ‘advanced emulsifier technology’, the mixes create cookies which remain soft and chewy for up to six weeks when immediately wrapped in food grade flow wrap. The mixes require the addition of water and oil, making them suitable for fast-paced environments such as bakeries, cafés, schools and foodservice, it added.
The resultant cookies are useful for grab-and-go ranges as well as desserts and customised creations created by adding inclusions and flavourings. They enable bakers to create a wide variety of products from sharing cookies to mini and traditional sizes.
“The mixes are perfectly suited for high-footfall, grab-and-go outlets where impulse purchases drive a high percentage of sales and they also meet school catering guidelines,” said Ryan Gaskin, head of sales (traditional trade) UK & Ireland, CSM Ingredients. “Their adaptability and versatility help bakers with menu innovation, from marble cookies and filled varieties to seasonal offerings and ensure they look great, tapping into Insta worthy products that are driving an element of growth in the sector.”
Matcha fond, Dawn Foods
Dawn Foods is tapping into demand for all things matcha with a new Matcha Fond (cream stabiliser).
Traditionally used to make mousses and bavarois, the range of fonds have been reimagined to support a much broader range of applications. For example, they can be used in panna cotta, cheesecakes, glazes, icings, meringues, layered desserts and filled bakery formats, said Dawn, helping bakers move beyond classic uses and explore more contemporary, high-value concepts.
Dawn’s new Matcha Fond will deliver the vibrant colour and distinctive earthy-sweet taste that has helped matcha to become firmly established in the European mainstream, it said, noting that matcha flavoured food and drink launches grew by 23% between 2021 and 2025 [Innova Market Insights].
The company has also improved its strawberry and raspberry variants with improved formulations, delivering enhanced flavour intensity, more vibrant colour, and a higher amount of fruit pieces.
“With consumer expectations evolving, we see increasing demand for both creativity and flexibility. By introducing matcha and enhancing our core flavours, while expanding applications beyond traditional formats, we are giving our customers the tools to innovate and differentiate,” explained Jacqui Passmore, marketing lead West EU & AMEAP at Dawn Foods.
Couverture chocolate range, Domori UK
Italian chocolate producer Domori is aiming to shake things up with the introduction of its professional couverture chocolate range to the UK market.
Made up of 20 products, the range is distributed in the UK by IRCA Group and is aimed at chocolatiers, chefs, pastry chefs, and professional dessert makers.
It includes three varieties of Criollo Cocoa Chocolate (Chuao at 75%, Ocumare at 72% and Canoabo at 62%) as well as other varieties of Single Origin Milk and Dark Chocolates, sourced from premier cocoa producing countries, including Peru, Ecuador, Venezuela, Ivory Coast, Madagascar, and Tanzania. Domori Essence Chocolate range, made with a blend of high-quality cocoa from Africa and Ecuador, are also available in 70% dark, 57% dark, 37% milk and white chocolate grades.
“A brand like Domori Professional couverture chocolate coming along doesn’t happen very often, it is certainly shaking things up,” said Alessandro Crespi, head of sales UK & IE, IRCA Group.
Sunflower seed flours, Ulrick + Short
Ulrick + Short is aiming to help food manufacturers meet growing demand for nutrient-dense, protein-enriched products with the launch of a new range of sunflower seed flours.
The range, Fazenda Lieto, is made from dehulled, high-oleic sunflower kernels and is produced using a gentle mechanical process with no chemical or solvent extraction. This, according to Ulrick& Short, retains native protein functionality, naturally occurring lecithin and valuable micronutrients whilst delivering 54% protein and 21% fibre. The result, the firm added, is a versatile ingredient that contributes nutrition, texture and processing performance in a single solution.
There are two formulations in the range – Lieto C and Lieto F – each developed for specific applications. Fazenda Lieto C is relevant for the baking industry as it’s designed to increase protein and fibre in savoury bakery applications, such as high-protein breads, bagels, wraps, and baked snacks whilst contributing to moisture retention and eating quality.
The flour has a pale colour, smooth texture and mild toasted, nutty flavour that complements chocolate, caramel and roasted savoury applications. Its high dispersibility supports easy incorporation into existing manufacturing processes while helping product developers avoid many of the sensory challenges associated with alternative plant proteins, Ulrick + Short added.
“Developers are looking for ingredients that deliver nutritional benefits while meeting growing expectations around sustainability, functionality and consumer acceptance. Sunflower seeds represent a significant untapped source of protein, fibre and other valuable nutrients, offering a familiar crop source that can be valorised into highly functional ingredients,” said Kate Lefroy, innovation & technical sales, Ulrick + Short.
“With excellent protein quality, a naturally high fibre content and a mild nutty flavour profile, Fazenda Lieto helps manufacturers create products that are nutritious, indulgent and commercially viable across applications ranging from bakery and sauces to desserts and beverages.”
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