Indulgent non-HFSS bakery innovation
06 June 2024
The bakery category has faced significant challenges due to regulatory changes and the cost-of-living crisis. These factors have influenced buying and consumption habits, as well as changing perceptions of bakery products. With a focus on saving money and prioritizing health, there is a question mark surrounding the role of indulgence in the category.
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However, Tate & Lyle’s recent consumer insights report, "What's driving growth in the European bakery market," has uncovered exciting opportunities for growth.
In response to these insights, Tate & Lyle has created an inspirational recipe for apple, oat, and cinnamon mini muffins. These treats are not only tasty but also address the daily fibre gap that many consumers face. With a "high in fibre" claim, these muffins offer a convenient and enjoyable way to increase fibre intake without sacrificing flavour or texture. One of the challenges in such recipes is to maintain the desired texture and mouthfeel when reducing sugar content. However, in this recipe Tate & Lyle’s PROMITOR® Soluble Fibre is used to replace the sugar, without compromising the taste or appearance of the muffins.
Additionally, the recipe for these mini muffins includes Tate & Lyle's HAMULSION® Stabiliser System, which plays a crucial role in texture development and emulsification during processing and in the finished product.
To ensure the perfect taste, ZOLESSE® Flavour, a stevia-based natural flavouring, is included. This ingredient contributes to a cleaner and more well-rounded flavour profile, ensuring that each bite is a delight. It's important to note that ZOLESSE® Flavour is labeled as 'Natural Flavouring,' aligning with the current trends in the bakery industry.