New ingredients helping save costs, reduce sugar, boost fibre content, and enhance the flavour and texture of baked goods have been rolled out by suppliers.
Take a closer look at the innovations for UK bakers here:
Creami fillings, CSM Ingredients
A range of indulgent fillings for sweet bakery treats and pastries called Creami has been unveiled by CSM Ingredients. The line-up includes multiple flavour profiles, such as pistachio, hazelnut, cocoa and white chocolate, as well as a variety of textures from smooth and creamy to structured and crunchy.
Creami products are suitable for filling, layering, and decorating applications, maintaining their stability and performance across different uses – the range also includes bake stable solutions.
The fillings were developed in collaboration with Sipral, an Italian semi-finished ingredients specialist acquired by CSM Ingredients’ owner Nexture last December. Two flavours – Crunchy Pistachio and Crunchy Hazelnut – feature caramelised Kataifi inclusions designed with help from another Nexture company, Casa della Mandorla.
Wholemeal spelt concentrate, GoodMills Innovation
Hamburg-based GoodMills Innovation has launched its new Snow Spelt concentrate that supports artisan bakers to create products like breads and rolls that are lighter in colour, finer in texture, and milder in flavour than conventional wholemeal products. The new ingredient contains components relevant to wholemeal – including the germ and bran fractions – yet with a reduced starch content.
Health benefits of wholemeal bakery are widely recognised, notes GoodMills, but in reality the category is often associated with undesirable appearance and sensory profile such as being dark, coarse, and slightly bitter. “With Snow Spelt, we are giving bakeries the opportunity to think about wholemeal spelt in a more nuanced way – lighter, finer and milder – without sacrificing the wholemeal advantages,” said Max Weber, category manager baking & snacks at GoodMills Innovation.
For a wholemeal recipe, a ratio of 16% Snow Spelt to 84% light spelt flour can be used, while concentrations can be adjusted to suit other flour types. Snow Spelt is available in the UK via ingredients distributor ACI Group.
Sweet bakery concentrate, Sonneveld UK
Helping bakeries improve margins without compromising on quality is Credi Plus, a new low-dose, single-ingredient concentrate from ingredients supplier Sonneveld UK.
Suitable for a wide range of chemically aerated products including muffins, loaf cakes, traybakes and sponges, it is said to produce a robust but beautifully soft eating texture. It also has a neutral flavour profile, making it is easily customisable with inclusions and flavourings.
Credi Plus is designed for use in industrial and large-scale commercial bakery environments, working seamlessly with automated depositor systems. It can help reduce batter deposit weight by up to 10% whilst delivering the same finished volume, thus saving costs on production runs.
Sugar reducing solution, Ulrick + Short
Clean label functional ingredient specialist Ulrick + Short has expanded its portfolio with the launch of Avanté 25, a sugar reduction solution designed specifically for sweet bakery applications. It features a blend of soluble maize fibre, wheat starch and wheat protein designed to replicate the functional roles sugar plays in bakery systems, beyond sweetness and including moisture retention, foam stabilisation, and plasticising effects.
Avanté 25 helps address increasing regulatory pressure and growing consumer demand for healthier bakery options – whilst enabling bakers to reduce sugar by up to 30%, it simultaneously increases fibre content by 4g per 100g without compromising texture, structure, or processing performance.
“Fibre is incredibly important to us nutritionally, not just for intestinal performance, but for gut health and heightened hormone secretion too, so being able to decrease sugar and increase fibre with just 1 ingredient is incredibly useful,” commented Abi Sharp, R&D technologist and registered nutritionist at Ulrick + Short, which recently opened a second UK site near Leeds.
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