Consumer Demand for Clean-Label Products
Consumers are increasingly seeking baked goods made with natural, organic and minimally processed ingredients, driving the demand for functional bakery ingredients. This trend is reflected in the growing demand for products with clean-label claims, as consumers become more health-conscious and environmentally aware. Fortune Business Insights reports that this trend is expected to continue, with consumers seeking out baked goods that deliver health benefits beyond basic nutrition.
Functional Bakery Ingredients on the Rise
The demand for functional bakery ingredients is on the rise, with consumers seeking baked goods that provide health benefits beyond basic nutrition. This includes ingredients like probiotics, fibers, and plant-based proteins. According to Allied Market Research, the demand for functional bakery ingredients is expected to continue to grow in the coming years.
Federal Support for Sustainable Ingredients
Federal and state initiatives are providing funding for bakeries to incorporate sustainable ingredients into their products. This includes R&D tax credits for bakeries that use gluten-free recipes using alternative flours. For example, a bakery that uses alternative flours to replace traditional wheat flour can claim a tax credit for the research and development costs associated with creating a new recipe.
Upcycled Food Association and the Upcycled Food Verified Label
The Upcycled Food Association aims to reduce food waste in the global food supply from a certification, research and policy perspective. The Upcycled Food Verified label reflects standards for upcycled products that incorporate nutrient-dense ingredients that would otherwise be discarded.
Upcycled Ingredients in Bakery
Upcycled ingredients in bakery can include byproducts from grain and coffee, which can be scaled through precision fermentation and cellular agriculture to serve as protein fortifiers and cocoa alternatives, respectively. Research at the National Institute of Cellular Agriculture (NICA) at Texas A&M explores how coffee, chocolate, and grain byproducts can meet the growing need for nutritious, functional, and clean label foods.
Ingredient startup CoryPro Ingredients debuted its guar protein during Future Food-Tech in San Francisco last month. Guar protein is a rich source of protein, with a protein content of 80% when processed into a concentrate and isolate. Guar protein is also an allergen-free, non-GMO, and gluten-free ingredient, making it a cost-friendly alternative to other protein sources.
As protein-enriched baked goods continue to capture consumers’ attention, companies are looking to sustainably produced ingredients to meet global demand. Israel-based alt-protein company Polopo partnered with global ingredient supplier CSM Ingredients to scale its patatin (potato protein) as a protein-rich egg replacement for baked goods. The patatin protein is extracted and dehydrated as a powder after the harvest, making it a clean label ingredient.
| Benefits of Sustainable Ingredients | Examples of Sustainable Ingredients |
|---|---|
| Reducing food waste | Upcycled oat flour, guar meal, patatin protein |
| Lower environmental impact | Using alternative flours, reducing energy consumption |
| Increased consumer appeal | Clean-label products, functional ingredients |
The bakery industry is embracing sustainable and upcycled ingredients, driven by consumer demand for clean-label products and functional bakery ingredients. Federal and state initiatives are providing funding for bakeries to incorporate sustainable ingredients into their products. The Upcycled Food Association is also working to reduce food waste in the global food supply through certification, research, and policy initiatives. As the demand for sustainable and upcycled ingredients continues to grow, it is clear that the bakery industry is committed to reducing its environmental impact and meeting the growing demand for nutritious and healthy foods.