Ingredients that improve the functionality or flavour of baked goods, or reduce egg or cocoa in recipes, have been unveiled by suppliers.
Some appeal to demand for sweet bakery indulgence or protein-rich content, whilst others help boost sustainability claims.
Below, we round-up the handful of ingredient innovations rolled out for UK bakers:
High protein yeast and cocoa replacement yeast extract, Angel Yeast
Billed as a game-changing solution, the new AngeoPro yeast from Angel Yeast combines cutting-edge biotechnology with traditional fermentation expertise to deliver a sustainable, high-quality protein source.
It contains a protein content over 80% and all nine essential amino acids, which are said to offer proven muscle synthesis support. It also has environmentally-friendly claims including minimal land use, reduced water consumption, and lower carbon emissions.
Another newly launched ingredient from Angel Yeast is its Angearom DFA800 yeast extract, which allows 30% cocoa reduction in biscuits without compromising taste. It requires no major process adjustments to recipes, said the company.
Billionaire Caramels, British Bakels
Ingredients supplier British Bakels has expanded its toppings and fillings portfolio with two new ready-to-use Billionaire’s Caramels in Sea Salted and Real Chocolate varieties.
Both are said to offer the authentic, buttery richness that sets real caramel apart from imitations. They are ambient-stable and ready to use straight from the pail, such as for piping, injecting, layering or drizzling.
They have been created to meet demand for “affordable indulgence” and “newstalgia”, with British Bakels noting that caramel remains one of the strongest and most enduring flavours in sweet bakery. “Whether for doughnut centres, brownie layers or finishing patisserie, these caramels deliver indulgence every time,” commented Dan Jones, marketing manager at British Bakels.
Egg-reducing texturising protein, Lasenor
Lecithin and emulsifier manufacturer Lasenor has collaborated with ingredients specialist Meala FoodTech to create a new texturising protein made from peas.
Lasenor VP-100 is a single-ingredient protein developed using Meala’s proprietary texturisation technology and further optimised by Barcelona-based Lasenor. It has been designed explicitly for bakery use to allow between 50% and 100% egg reduction as well as enhancing aeration, producing a softer crumb, and extending shelf life and freshness by slowing the staling process.
Kitchen lab tests have demonstrated the plant-based protein’s stellar capabilities in muffins, but it can also be used for the likes of sponge cakes, pound cakes, and brioches.
Bread concentrate, Millbio
Italy-based bakery ingredients supplier Millbio has announced the UK launch of Panvivo GPL1ve Bread Concentrate, a next-gen blend that draws on advanced academic research by leading universities.
In light of the Ultra-Processed Food debate and increase in use of GLP-1 weight loss treatments, Millbio commissioned a national survey of over 1,000 UK consumers last November. Of the respondents, 13% admitted they had cut down on bread eating completely in recent years with 22% now eating more wholegrain, seeded, or high-fibre bread.
The new Panvivo ingredient uses fibres, sprouted cereal grains, pulse flour, enhanced protein sources and sourdoughs to offer an enriched bread concentrate that responds to demand for functional foods.
“Consumers have new expectations in categories once seen as indulgent – such as bread,” said Millbio president Alessandro Boggiani. “This is generating renewed interest in breads that are naturally high in fibre and protein, opening fresh opportunities for innovative bakers.”
Emulsified extracts, Prova Gourmet
A new range of emulsified extracts designed for pastry chefs, chocolatiers, and ice cream creators has been unveiled by France-based catering supplier Prova Gourmet.
The collection is comprised of three flavour profiles – Almond, Cinnamon, and Cardamom – that each offer extra precision during use and optimum stability.
The versatile new extracts are produced from essential oils emulsified, making them hydrophilic, stable, and easy to use. They are suited to a wide range of applications including pastries and biscuits – just 20g is enough to flavour a 1kg mixture.
“Each aromatic note is expressed with remarkable accuracy: almond is strong and deep, cinnamon gives off a perfectly balanced warmth, and cardamom showcases a bright freshness,” commented Tristan Rousselot, executive pastry chef at Prova Gourmet.
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