Renee Boerefijn, R&D Director at Cargill shares how bakers can navigate evolving trends in health, sustainability, and sensory experience through smart formulation and cutting-edge ingredient innovation
What are some of the key formulation challenges that industrial bakeries face today when trying to balance indulgence with health-conscious demands like sugar and fat reduction?
It’s a delicate balancing act. Within the limits of their budget, consumers still want fully indulgent bakery products—the kind that evoke a sense of comfort and satisfaction—but they also want to feel good about what they’re eating. Sugar and fat reductions are typically top of mind, but reformulating to meet these goals isn’t straightforward. Sugar, for example, plays multiple roles beyond sweetness: it influences color, texture, and shelf life. Removing or reducing it means we must address all those functional gaps, without creating a longer ingredients list. Likewise, fat contributes to mouthfeel and flavor. Swapping it out without impacting sensory performance takes both deep technical expertise and the right combination of ingredients. At Cargill, we approach this challenge holistically, looking at everything from clean-label fibers to specialty starches and natural sweeteners, ensuring we maintain indulgence without compromise.
How has the rise of plant-based eating influenced product development in the bakery sector, particularly in terms of ingredient functionality and texture?
The plant-based movement has had a profound impact on bakery innovation. Initially, the challenge was replacing dairy and eggs in a way that preserved the familiar textures consumers expect. But we’ve moved beyond that now. Cargill’s proprietary research TrendTracker 2024 confirms that plant-based is evolving toward “Plants & Beyond,” where hybrid products (e.g., mycelium blends or cultivated protein) are delivering better sensory and nutritional performance. These developments are paving the way for a more resilient and indulgent bakery future.
Today, we’re formulating with purpose—integrating plant-based ingredients that contribute not just to structure and moisture retention, but also to nutritional value and label appeal. Pea protein, for instance, has become a go-to for protein fortification, while seaweed-derived texturizers like WavePure™ are helping us achieve creamy textures in dairy-free baked goods. Importantly, plant-based doesn’t mean sacrificing indulgence; it just means we need to be smarter and more creative in how we formulate.
With extended shelf life being critical in mass production, what role do ingredient systems play in preserving freshness, and how is this evolving in line with clean label expectations?
Shelf life remains a top priority for large-scale producers and fresh bakery alike, that need to balance distribution timelines with consumer expectations for freshness. Ingredient, particularly functional blends of emulsifiers and texturizers, play a critical role in maintaining softness, moisture, and consistency over time. What’s changing is the consumer lens on these ingredients. Today, there’s a strong preference for recognizable, label-friendly components. That’s why we’ve been investing heavily in solutions like SimPure™—our line of label-friendly starches that enhance texture and stability without compromising clean label claims. The key is to deliver the same functional benefits through simpler, more natural ingredients.
What are the most significant changes you’ve seen in consumer expectations around bakery products over the past five years, and how are manufacturers responding?
Five years ago, the conversation was still largely centered on indulgence. Today, indulgence remains paramount, but it’s framed within a broader context of health, sustainability, and transparency. Consumers want to know what’s in their food, where it comes from, and how it supports their lifestyle. These reflect key TrendTrackertm priorities: health-driven indulgence, nutritional transparency, and “Seeking Goodness” through functional ingredients like fiber, protein, and vitamins.
This has led to a surge in demand for high-fiber, high-protein baked goods, as well as interest in plant-based and gluten-free options. Manufacturers are responding by leaning into multifunctional ingredients that address both nutritional enhancement and sensory performance. We’re seeing a lot of innovation in hybrid products too—think protein-enriched brownies with improved Nutri-Scores or cookies made with alternative flours and fibers.
Read more latest industry news and developments in our free to download magazine.
Never miss a story… Follow us on:
LinkedIn: International Bakery
X: @int_bakery
YouTube: @Bakery-TV
Media contact
Joseph Clarke
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
