Clean label, texture and fibre balance are three key areas to watch in the Australian baking sphere, according to Ingredion.
Ingredion β the new identity of National Starch and Corn Products, which is now one of the worldβs leading ingredient solutions providers β has released research to Australian food companies suggesting consumers are now considering a wide criteria of nutritional factors when purchasing bakery productsWith more than half of Australian new product launches making βnaturalβ or βminusβ claims, Ingredion business director ingredient solutions Melanie Spaggiari said the Australian baking industry should embrace the clean label trend.
βAustralians are increasingly looking for foods with fewer, simpler ingredients across the supermarket,β Melanie said.
βBut when youβre going clean label, cooking processes and temperatures may need tweaking. Some clean label ingredients also impact the behavior of other recipe ingredients, so itβs important to work with an ingredient company which understands how clean label ingredients behave and interact.β
Ingredion also view texture as an important β yet an under-exploited dimension β in consumer-winning bakery products.
βOnce you have the texture right, you can adapt other elements and create a winning recipe β whether itβs making a low-fat dessert creamier, creating a light crispy cracker without frying or boosting the nutrition in a snack food without losing crunch,β Melanie said.
The research also suggests boosting fibre levels in foods is a relatively straightforward way to improve the nutritional profile of a product, and acknowledges Australians are increasingly hearing the message to follow a high-fibre diet.
βSome experts are concerned [consumers] may be missing out on a balance of all three types of fibre; insoluble fibre, soluble fibre and resistant starch,β Melaine said.
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