One thing I know for sure is that consumers today are hungry for healthier baked goods. That means that there is still plenty of steam behind the high-fiber and high-protein bakery trends. At IBIE, I’ll be looking forward to seeing innovative ingredients that cater to these consumer demands. And I have no doubt that there will be plenty, but here’s what I’ll be on the lookout for.
What’s New with Fibers and Proteins
While there is no recognized definition of a high fiber diet, high-fiber baked goods, like bread, for example, are usually made either with whole wheat or white wheat flour enriched with fiber in the form of wheat bran, oat bran, soy, or seeds. I’m familiar with some of the more classic ingredients, but checking out the Baking Expo is all about seeing the latest, and most cutting-edge things on the market. That’s why we all go, isn’t it?
When it comes to the high-protein trend, there is always room for new ingredients that can improve applications and processing. After all, adding a protein source to a baked good needs to be done with care and consideration. Hydration and elasticity of the dough as well as the gluten matrix could be affected by these additions. I am really looking forward to seeing how creative bakers will be with coming up with solutions for these trends.
Take a look at what else you can find for fibers and proteins at the IBIE 2022 Baking Expo here!
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