Baker & Baker, a specialist European bakery products manufacturer, has launched its first range of vegan products. The range, including a cookie, doughnut and muffins, have been launched to meet increased demand for vegan products without compromising on product quality and taste.
“The range has been developed to meet the increase in flexitarian and vegan diets”, comments Helen Sinclair, UK marketing manager at Baker & Baker. “According to The Vegan Society1, one in four Brits have reduced the amount of animal products they are consuming since the start of the Covid-19 pandemic. However, in developing the range, it was fundamental the products also delivered on taste.”
Made from all vegan ingredients, the range comprises of:
- a pink velvet ring doughnut – a combination of Baker & Baker’s supersoft eating doughnut base with a pink strawberry flavoured icing and white sugar strands
- a dark chocolate muffin – an irresistibly indulgent chocolate muffin with Belgian dark chocolate chunks
- a fruity blueberry muffin – a delicious moist blueberry muffin with natural flavours and a crumble topping
- a dark chocolate cookie puck – a delectably indulgent dark chocolate cookie containing 30% Belgian chocolate
Offering convenience, the doughnut and muffins are simply thaw and serve, while the cookies can be easily baked from frozen. With a shelf life of between two and five days, the range allows customers to maximise product availability while minimising waste. The doughnuts and cookies have been manufactured with certified palm oil and the muffins are palm oil free. The entire range contains no artificial preservatives, flavourings or colourings.
Following a successful launch in France and Germany in 2021, the range will be rolled out to UK bakeries, food service operators and retailers and in Q1 2022.
“Flexitarian and vegan diets are now mainstream and will continue to grow”, continues Helen Sinclair. “We see this launch as the start of a journey and will continue to expand and evolve the range to meet consumer demand.”
Read more of the latest industry developments in our new edition: January/February 2022 Single Issue form – International Bakery (in-bakery.com)