Consumer demands for clean-label and dietary-specific products are shaping the future of bakery mixes and ingredients, explains International Bakery Editor Joseph Clarke
In the international bakery industry, where tradition meets cutting-edge technology, ingredient producers must navigate a complex terrain of consumer demands and operational efficiencies. The sector spans a wide range of products, from traditional flour-based mixes to formulations tailored for dietary preferences and health considerations. This diversification is driven by evolving consumer tastes, health trends, and the continuous quest for innovation in production methods.
Advancements in Technology
Technology stands at the forefront of innovation in bakery production, significantly influencing the development of bakery mixes and ingredients. Companies like Puratos and Bakels have embraced automation and digitalisation to streamline processes, enhance product consistency, and improve overall efficiency. These advancements include:
Advanced Mixing Technologies: Modern mixers equipped with programmable logic controllers (PLCs) ensure precise control over mixing times, speeds, and ingredient incorporation. This precision results in more consistent dough and batter quality, essential for mass production.
Ingredient Dosing Systems: Automated dosing systems allow for the exact measurement and addition of ingredients, reducing human error and waste. This technology is critical for maintaining the consistency and quality of bakery mixes, particularly in large-scale operations.
Automated Packaging Solutions: Automation in packaging not only increases efficiency but also ensures that products are hygienically sealed and labelled correctly. Machines that can handle various packaging formats and sizes cater to the diverse needs of the market.
For example, Puratos has integrated robotic arms in their production lines to handle delicate ingredients, ensuring they are mixed gently and uniformly. Similarly, Bakels has implemented advanced silo systems for bulk ingredient storage and transport, minimising contamination risks and improving production speed.
Meeting Clean-Label Demands
With consumers increasingly prioritising clean-label products, manufacturers face the challenge of meeting these preferences while maintaining product consistency and appeal. Clean-label formulations, which exclude artificial additives and preservatives, are gaining traction. However, achieving the right balance of natural ingredients without compromising taste or shelf life remains a persistent challenge.
Dr. Sara de Pelsmaeker, Group Health and Well-being Director at Puratos, emphasises that clean label is a trend here to stay, but one that isn’t always easy to respond to. “The essence of clean label lies in using minimal ingredients – ones that are recognisable and wholesome,” she explains. “However, many bakery ingredients were created to deliver very specific functionality and consistency, ensuring finished products remain safe and fresh.”
Puratos believes that a clean label approach is not about removing all additives and sacrificing key product functionalities such as taste or texture. “It is a journey of benefits and compromises; a series of decisions that producers have to make depending on the function of each additive, the application, the distribution channel logistics, etc.,” says de Pelsmaeker. “We support our customers at every step of that journey, offering solutions that enable them to tackle specific additive groups or, if desired, go full clean label.”
Consumers are also demanding transparency regarding the origins of ingredients, leading some companies to adopt blockchain technology to trace the journey of each ingredient from farm to bakery. Additionally, the trend towards minimalism in ingredient lists is pushing manufacturers to focus on high-quality, simple ingredients.
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Media contact
Joseph Clarke
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
