New ingredients helping bakers reduce costs, extend shelf life, support vegan claims, and tap into on-trend flavours are among the products recently unveiled by suppliers.
There are solutions to cut down on use of eggs or cocoa in recipes – two ingredients which continue to see prices soar – as well as a blends to increase protein or fibre content of bakery items. And if real couverture chocolate is your thing, a Californian firm has crossed the pond to sell its range of chocolate lines to UK businesses.
Check out the round-up of new bakery ingredients below:
Egg ‘n Easy Plus, CSM Ingredients
The ingredients supplier has launched Egg ‘n Easy Plus, an advanced egg reduction solution designed for cakes, muffins, and brioche products. With rising prices and demand for eggs, CSM Ingredients noted it has invested heavily in R&I over recent years to find reliable alternatives, leveraging the expertise in plant-based ingredients of its Italian subsidiary Hi-Food.
The Egg ‘n Easy Plus powder solution builds on the success of its existing Egg ‘n Easy line, and contains wheat protein for improved crumb structure, vegetable fibre for enhanced freshness, sorbitol to improve moisture retention, and enzymes for a finer crumb structure. These ensure the baked good maintains a soft mouthfeel and a similar texture and taste to the egg-based version, according to the supplier. It can be used to replace up to 100% of whole eggs in brioche recipes and up to 50% in cakes and muffins, allowing manufacturers to lower egg related costs by up to 55%.
Salted Caramel frosting, Dawn Foods UK & Ireland
The latest limited-edition frosting from the bakery supplier features a flavour that it says, ‘just keeps on giving’. With its appealing sweet-salty combination, salted caramel has been one of the strongest flavour trends over the last five years, according to Mintel, and it continues to dominate across bakery, confectionery, desserts, and ice creams, asserted the company.
The new ready-to-use Salted Caramel frosting is freeze/thaw stable and described as indulgent and creamy, with a fluffy texture that still holds its form and shape. This makes it easy to spread, layer, or pipe onto large celebration cakes or cupcakes, or fill doughnuts, for example. Sold in 6kg resealable pails, it follows on from previous seasonal frosting flavours from Dawn including Peach Melba last summer, Black Forest in autumn, and Spiced Gingerbread for the winter months.
“Limited edition bakes help to drive incremental sales and today’s consumers – especially younger generations – are eager to explore new tastes and sensory experiences and are looking for products that deliver this sense of adventure,” commented Jacqui Passmore, marketing lead West EU & AMEAP at Dawn Foods.
TopBake Mixed Bread Fresh, DeutscheBack
The Hamburg-based baking ingredients supplier has unveiled its new easy-to-use enzymatic baking agent that helps extend the freshness of mixed wheat and rye bread, while delivering a soft, elastic crumb structure.
Following on from its TopBake Fresh and Taste enzyme compound launched last December, DeutscheBack’s new TopBake Mixed Bread Fresh provides an innovative and economical alternative to conventional baking preservatives, which often require high dosages, it said. The latest enzyme achieves the same or better results when using just 0.1kg per 100kg of flour.
DeutscheBack says its unique formulation combines specific enzymes with ascorbic acid to act on the starch and protein matrix in the dough. This optimises key processes in production, not only simplifying dough handling but also enhancing moisture retention in the crumb to result in a noticeably softer, fresher bread for several days. UK bakers can order it directly from the German company’s website.
3kg couverture bags, Guittard Chocolate Company
The 157-year-old California-based firm, run by fifth-generation family members, has brought its popular 3kg bags of premium couverture chocolate to the UK market alongside 25lb boxes.
Crafted in small batches using sustainably sourced ingredients, there are eight couvertures available spanning dark, milk, and white chocolates starting from £17.08 per kg (prices will be held until 31 May 2025). These include Crème Francaise 31%, Soie Blanche 35%, Soleil D’or 38%, Éclipse du Soleil 41%, La Nuit Noire 55%, Lever du Soleil 61%, L’Étoile du Nord 64%, and Coucher du Soleil 72%, each with their own flavour profiles, notes, and mouthfeels.
Accompanying the launch is a new UK website that provides bakeries and pastry chefs here the convenience of ordering directly. Guittard has also partnered with chocolatier Paul A. Young and pastry chef Lucie Bennett, who will now serve as brand ambassadors.
GoWell Tasty Protein and Pinsa flour mix, GoodMills Innovation
Another Hamburg-based ingredients supplier is GoodMills Innovation, which has introduced a new blend that enables the simple production of protein-rich baked goods – especially burger buns, sandwich rolls, and soft breads – without compromising on taste or sensory quality.
Made from fava beans, yellow peas, sunflower seeds, and wheat, GoWell Tasty Protein boasts a protein content of 60% and a well-rounded amino acid profile. GoodMills claims the blend impresses with its pleasant, subtle nutty flavour and is free from the typical off-notes associated with many plant-based proteins.
Additionally, GoodMills has recently rolled out Pinsa 100%, a versatile, process-safe flour mix said to open up exciting new opportunities for bakeries, large-scale retailers, and the foodservice industry. It combines wheat, rice, and chickpea flour with dried sourdough to ensure flavour, crispiness, and premium character of the rustic Italian pizza-like snacks. Pinsa with a light, crispy base and distinctive artisan appearance can be efficiently pre-produced, frozen and freshly baked as required using the mix.
Prova Gourmet Natural Cocoa Flavouring, Henley Bridge
Lewes-based ingredients supplier Henley Bridge is aiming to assist bakers mitigate the ever-increasing price of chocolate with a new flavouring product. By reducing cocoa powder content by 30% and replacing it with just 1% of Prova Gourmet Natural Cocoa Flavouring, bakers can shave 20% off their costs, said the company.
“This exciting new aroma is set to be a game changer, providing a cost-effective solution for cocoa powder users who want to reduce their flavouring costs without compromising on flavour or texture,” commented Samantha Rain, Henley Bridge’s head of innovation and training. She adds that the flavouring provides a real taste boost with roasted, powdery cocoa notes, while balancing out bitterness, and doesn’t contain any added sugar or colourings. “It’s also resistant to heat, has no impact on the colour of preparations and can be used for a wide variety of applications, including ice cream, biscuits, cream bases and mousses.”
Prova Gourmet Natural Cocoa Flavouring is available in 1-litre bottles (rsp: £14.43) with a shelf life of 36 months. Other Prova Gourmet flavourings available from Henley Bridge include Pistachio, Hazelnut, and Coconut. At the same time, the supplier has added Prova Gourmet Caviani to its range – a natural, ultra-concentrated vanilla product made from exhausted vanilla seeds, Madagascar Bourbon vanilla extract, and glycerin.
Lory Protein, Lory Starch Elara, and Lory Crumb, Loryma
In response to the growing popularity of plant-based diets – motivated by health, ethical, and environmental considerations – German ingredients specialist Loryma has developed some stabiliser systems which it says have additional benefits for an authentic texture.
New Lory Protein and Lory Starch Elara can boost the protein or fibre content, respectively, of bakery products ranging from pizza to muffins, while also reducing the carb count. Meanwhile, to give vegan bakes an even more irresistible appearance there’s Lory Crumb available in various shapes and colours.
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