Giving bread and patisserie a healthy makeover

This content item was originally published on, a William Reed online publication.

Related tags Nutrition Puratos

Puratos’ R&D director explains how bakery products can be given a healthy edge by reducing the salt and fat content – and how the technical challenges can be overcome.

Health and wellness is a major target for the food industry, as new guidelines are drawn up for salt and saturated fat levels in products. But it is not a simple matter of taking out the nutrients that should be consumed in moderation, as giving foods a healthy makeover can pose considerable technical challenges.

Pierre Tossut, group R&D director at Puratos, explains how fermentation products like sourdoughs can make up for salt content in bread, and added fibres and omega-3 can make a positive contribution to a product’s healthy profile.

For patisserie and chocolate products, not normally associated with healthy eating, the focus is on indulgence and nutrition. As well as reducing sugar and fat levels, more fruit may be used in formulations, and more fibre n cake mixes.

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