Innovative ingredients are improving sweet selections across the board, and broadening the appeal of the bakery aisle to include the healthy options that consumers are craving.
Alternative sweeteners like allulose, monk fruit, stevia and erythritol — and the challenges associated with their use in baked goods, such as temperature sensitivity, flavor impact and potential digestive issues — are on the food-formulation radar. Prebiotic and probiotic-enriched baked goods also are on the rise, and innovators must develop solutions to the challenges associated with incorporating these ingredients into baked products.
The need for innovation and experimentation in the development of better baked goods continues apace, however, including the use of alternative ingredients and production techniques.
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