Branding and innovation expert Claire Nuttall – who has worked with many global food and drink businesses – reveals her pick of the trends set to shape the global baked goods market in the coming 12 months.
Kampffmeyer Food Innovation has developed a highly nutritious wheat aleurone that plugs a market demand for healthy, good-tasting baked goods, according to its product manager.
New flake ingredients, based on an ancient variety of barley, can extend the shelf life of multi-grain breads, rolls and bagels by a least 20 per cent, claims Kampffemeyer Food Innovation.
Rising demand for berry fruits in bakery goods has led fruit
ingredient firm J.O. Sims to invest in new research and development
work to improve fruit functionality in these applications.
