Ingredients supplier Nexture has launched new products to assist the development of nutrient dense and sensorially appealing baked goods.
These join other existing nutritional improvement ingredients from Nexture in a newly presented ‘GLP-1 Smart Solutions’ portfolio supporting recipes that are tailored towards to consumers on weight-loss medication.
Among the recent launches is the Protein Universal Mix range from CSM Ingredients, a Nexture-owned company that relocated its UK HQ last November. The mixes are described as a flexible solution to create tasty high-protein, high-fibre, low-carbohydrate bread with a rustic crust and soft crumb.
They are enriched with plant-based proteins and contain no added sugar or palm oil. High protein content (>20%) comes from pea protein, with the end product delivering 30% less carbs than standard bread and over 6g of fibre per 100g. Other bakery applications include pizza, sweet bakery treats, and pastry.
Another new ingredient rolled out for the baking industry is Hi-Car 469 from another Nexture company, HiFood. Said to be a highly soluble vegetable fibre system with a neutral taste and excellent processability, it can be used to preserving flavour, texture, and sensory appeal of various baked items including gluten free whilst enriching fibre and supporting clean label claims.
No added sugar fruit solutions from Italcanditi are also newly introduced, with applications in sweet bakery, pastry, bars and snacks, among other product types. The semi-candied fruits with soluble fibre are carefully processed at low temperatures to preserve the authentic texture, vibrant colour, and true flavour of fresh fruit. They are ideal for creating lower calorie sweet options with a great eating experience, noted Nexture.
Other ingredients on the GLP-1 Smart Solutions portfolio include Meltec by Hifood, which helps with sugar reduction and fibre enrichment; the Frulact range of high-fibre preparations; and Slimbake by CSM Ingredients, an emulsion that enables up to 30% reduction in fat content from bakery products.
“GLP-1 is reshaping how millions of people relate to food – what they eat, how much, and what they expect from every bite. For the food industry, this represents one of the most complex formulation challenges in decades, and one of its greatest opportunities,” commented Nexture CEO Valerie Diele-Braun, who assumed the leadership role last month.
“At Nexture, we are committed to supporting food manufacturers in transforming their products from conventional to GLP-1 smart. From protein and fibre enrichment to sugar and fat reduction, our range of ready to roll solutions uniquely combines nutrient density with sensory quality, ensuring that consumers meet their daily nutritional needs and keep on enjoying every single bite,” she added.
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