A dough relaxer, nutrient-rich gels and mixes, and a kaleidoscope of crumbs and icing sugars have been unveiled by bakery ingredients suppliers.
Many of these have natural and clean label claims, while some support manufacturers looking to appeal to dietary requirements of consumers like gluten free or reduced sugar. There are products with colour but no flavour, or are all flavour, or a vibrant combination of both.
Check out the round-up of the latest innovations in bakery ingredients:
Coloured crumbs, Crespel & Deiters
German plant-based ingredients manufacturer Crespel & Deiters has launched the Lory Crumb Colored range for topping baked goods and snacks.
Made with natural colorants and available in green, pink, yellow, orange and white, the crumbs remain colour-stable during baking and are flavour-neutral and sugar-free. The colours don’t bleed, helping them remain clearly visible and enabling targeted patterning and coverage, along with striking colour accents, the firm said.
Crespel & Deiters said the Lory crumbs are suitable for industrial applications as well as the convenience and foodservice segments.
Wheat germ-based dough relaxer, GoodMills Innovations
Excessively elastic wheat doughs are a key disruptor in bakery production as they make shaping difficult, impair process stability, and increase waste, says Hamburg-based supplier GoodMills Innovation.
Addressing this is its new Good NatureRelax ingredient, derived from finely-ground wheat germ and specially developed to ensure relaxed dough handling and process stabilisation on mechanical and industrial equipment. It utilises two naturally-occurring components – glutathione and protease – that complement each other in support of gentle dough softening. The former is a tripeptide with antioxidant properties that breaks down disulphide bonds in the gluten network and is consumed in the process. The latter is an enzyme that breaks down the gluten’s protein chains.
Quality is crucial for the bakery solution, and the GoodMills group monitors all of its 24 mill sites across central and eastern Europe to find the most suitable native wheat germ. The effect of Good NatureRelax is immediately evident in practice, says the company, including quick and clean dough shaping, shape retention, and precise weight portioning. Kneading time can be shortened by up to 15% with optimum dosage varying across applications including pretzels, croissants, baguettes, pizza, and traybakes.
Caramelised banana flavour, I.T.S
One of the biggest flavours of the summer is caramelised banana according to Newbury-based flavour house I.T.S, which cites Tastewise data showing a 24% rise in UK social media conversations about the flavour between June 2024 and June 2026. It added that the flavour trend has also been supported in part by Starbucks coming out with a Caramelised Banana Matcha Latte last month.
To help bakery manufacturers tap into the trend, I.T.S has launched a natural Caramelised Banana flavour, incorporating sweet, ripe banana with gooey caramel and warm cooked notes to create a rich, indulgent flavour profile suitable for a wide range of applications.
“With their well-known nutritional benefits, bananas are having a renaissance, but consumers are increasingly seeking flavours that take banana into a more indulgent space,” commented I.T.S bakery specialist Liz Gabriel. “These include roasted banana, baked banana, banana bread and, the most requested from food and drink manufacturers, caramelised banana.”
High fibre mixes, Middleton Foods
As work continues on the expansion of Middleton Foods’ existing manufacturing facility in Willenhall, West Midlands, it has also expanded its product portfolio with the introduction of a new range of ‘Source of Fibre’ mixes for foodservice operators.
The range comprises seven different mixes – Plain Sponge, Chocolate Sponge, Plain Muffin, Chocolate Muffin, Plain Cookie, Chocolate Cookie, Fudge Brownie, and 50% White 50% Wholemeal Bread & Roll – with each offering increased fibre content of at least 3g per 100g. They also contain the same school-compliant sugar levels or less than the company’s standard mixes for schools.
“We know caterers face increasing pressure to provide healthier food choices without sacrificing customer appeal, and this new range has been carefully developed to help offer more nutritious baked products whilst retaining the indulgent taste and texture that make cakes, muffins, cookies and brownies so popular,” said Paul Stanley, foodservice manager at Middleton Foods.
Gluten-free gels and quinoa flour, Riviana Ingredients
Houston-based rice and pulse product specialist Riviana Ingredients has launched a range of gluten-free, clean-label, ready-to-eat gels that provide bakery manufacturers (including in the UK) with an additive-free solution that improves texture and supports nutrient-dense reformulation in the applications such as baked goods, beverages, and soups.
Delivering up to 34g of protein per 100g and up to 17g of fibre, the gels are fully cooked and ready to use. They are available in the following pulse-based and whole-grain options: OryzaGel (rice), PisumGel (pea), LensGel (lentil), ViciaGel (fava bean), CicerGel (chickpea) and MaysGel (corn).
Riviana has also introduced QuinoaNat 250, a new quinoa flour that helps bump up protein and fibre content in baked goods like pancakes, muffins, cookies, flatbreads, pizza crusts, breads, and rolls. Naturally gluten free, the quinoa flour offers a mild nutty flavour and delivers up to 14g of protein and 8g of fibre per 100g.
Flavoured icing sugars, Sugar and Crumbs
Following its acquisition of flavoured icing sugar specialist Sugar and Crumbs earlier this year, sprinkles supplier Truly has shifted production to its site in Shropshire and also invested in redeveloping its products and manufacturing process to improve consistency and quality for wholesale, retail, and foodservice customers.
The core range of 15 flavours has now been relaunched with newly designed packaging aimed at granting better shelf presence and easier identification. These include Velvet Vanilla, Lemon Drizzle, Salted Caramel, White Chocolate & Raspberry, Raspberry Ripple, Strawberry Milkshake, Cream Cheese, Bakewell Tart, Strawberries & Cream, White Chocolate, Black Cherry, Caramelised Biscuit, Vanilla Fudge, Chocolate Orange, and Chocolate Milkshake.
Made using British sugar, all but the white chocolate lines are produced with natural flavourings sourced in the UK. They are also gluten free, dairy free, nut free and suitable for vegans.
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