Most consumers want to eat healthy. But baked goods are all about indulgence and comfort. So good intentions can fall by the wayside when it’s time to choose between a fluffy white loaf or a denser, more nutritious one.
Increasingly, consumers aren’t just looking for more of the good stuff. They want more natural baked goods, with less of what they perceive to be unhealthy ingredients or compounds. With our smarter solutions, it’s no longer an either/or choice. You can help bakers give consumers better-for-you baked goods that still deliver on comfort and indulgence.
But what constitutes a healthy bread?
The attributes of a healthy bread can be sliced into two main categories: Ingredients and nutritional profile. Bridging both categories is wholegrain content, which 27% of consumers find relevant for evaluating bread healthiness. But it’s not only about grains, it is also about using natural ingredients, as well as fiber and protein content.
Not long ago, baking healthy bread came with a catch: compromising on sensory appeal. But that's a compromise consumers are not willing to make. The good news is you no longer need to accept having to choose between health and sensory. Our family of Valena® solutions is designed to boost health while maintaining sensory appeal – all to help you offer stronger health claims.
Normally, a high fiber content tends to make bread denser, drier and smaller – and less appealing to consumers. With our Valena® Fiber EE G your baking customers can give consumers the fiber they need along with a texture and freshness they’ll love. Valena® Fiber EE G also benefits bakers’ production through better dough handling and less dependence on emulsifiers.
To make the most of the growing demand for plant-based proteins, your customers need to overcome the challenges of incorporating pulse ingredients in baked goods. Our smarter solution Valena® Pulse G can help. It reduces volume loss, improves texture and extends pulse breads’ natural freshness so bakers can unlock the appeal of pulse breads.
With our Valena® Wholewheat G and Valena® Wholewheat EE G you are no longer being forced to choose between wholewheat and appealing bread, and consumers no longer have to choose between delicious and healthy! Valena Wholewheat® EE G even lets you reduce or even eliminate emulsifiers from you recipe!
All this legislative activity is also raising awareness among consumers. We’re here to help, with information and tools to keep you ahead of changing legislative demands and consumer concerns. Our Acrylaway® range of products also ensures that you’re well beyond legislative compliance, reducing acrylamide formation in the broadest range of applications by up to 95%.
Consumers want more free-from foods, but at no cost to the sensory experience. Why not give them what they want?
Our enzymatic biscuit toolbox helps you take a more sustainable and cost-effective path to making your biscuits meet demands for health and indulgence.
Both the USFDA and the EU have flagged the potentially carcinogenic effects of acrylamide. In the US, acrylamide is on the State of California’s proposition 65 list. In Europe a wide range of foods are subject to acrylamide monitoring under a benchmarking system. And as legislative activity around acrylamide increases, so does consumers’ awareness. Our Acrylamide® family of solutions are the smarter way to reassure consumers. They keep baked goods well beyond compliance, reducing acrylamide levels by up to 95%. All without affecting taste, smell, mouthfeel or appearance.
