According to thebaking expo, the baking industry is witnessing a surge of innovation with suppliers introducing a variety of new ingredients aimed at addressing health concerns, sustainability, and evolving consumer demands. Here we take a look at the latest ingredients to hit the market:

Reduced Sugar Cookie Mix

CSM Ingredients has launched a Reduced Sugar Cookie Mix, which is 30% lower in sugar content compared to standard mixes. The resulting cookies have an artisanal quality, being crunchy on the outside and soft and chewy on the inside. The mix, with a subtle vanilla flavor, can be customized with inclusions like chia seeds, banana pieces, cranberry, and oats. Miriam Bernhart, director category bread & pastry solutions at CSM Ingredients, highlighted that the mix's adaptability allows for year-round use, including for seasonal products, ensuring a consistent high-quality cookie.

Gluten Replacer

ACI Group is tapping into the growing gluten-free market with an additive designed to mimic gluten’s natural elasticity and water retention properties to help bakers produce better baked goods. The Synevo GR1 Gluten Replacer uses a specialized hydroxypropyl methylcellulose (HPMC) blend, allowing it to be incorporated into existing recipes without reformulation. This innovation addresses the challenges of producing high-quality gluten-free baked goods. The supplier explained that consumers will no longer accept the gritty texture which occurs when the starch in gluten-free flour crystallites while bakers don't want sticky, wet dough that is difficult to handle and challenging to bake evenly—a result of the flour's use of fine, highly absorbent starches.

Carbon Neutral Palm Oil

Daabon UK has introduced what it claims to be the world's first carbon-neutral organic palm oil, with a Life Cycle Assessment (LCA) of -977kg CO2eq per tonne, making it an attractive option for companies looking to reduce their Scope 3 carbon emissions. This product stands out when compared to the average carbon footprint of conventional palm oil, which is +5,340kg CO2eq per tonne. Manuel Davila, managing director of Daabon UK and EU, expressed his belief that this development sets a new gold standard for sustainability in the industry.

Prebiotic Fibres

Ingredients supplier GoodMills Innovation has rolled out Snow Prebiotic Fibres, a unique blend of seven different dietary fibres designed for use in bread, rolls, sandwiches, and more. This innovation enables bread, rolls, biscuits, waffles, pancakes, and bars to be made with a high fibre content without compromising on taste or mouthfeel. The supplier said the fibres promise light-colored, high-fibre baked goods with a mild taste—without any sensory loss. They have a beneficial effect on the microbiome thanks to a sophisticated combination of specific dietary fibres, it added. They can also be processed without any major adjustments or investments as the mix can be used in a 1:1 ratio with Wheat flour and the rheological properties of the dough remains unchanged.

Bakery China 2025 will continue to share more industry professional content with you, so please stay tuned!

Bakery China 2025, organized by China Association of Bakery and Confectionery Industry (CABCI) and Bakery China Exhibitions Co., Ltd. was launched since 1997. Bakery China 2025 is the Asia Pacific's leading event serving the entire value chain for the bakery and confectionery market. The event presents all range of ingredient, equipment, packaging and services, and enables global leading professionals and buyer delegates to meet and share the latest innovations and thinking on manufacturing & distribution, R&D, applications and related services for bakery industry. It is the first-choice trade fair to enter China's bakery market.

（source: British Baker）