Explore formulation opportunities in Better-For-You bakery
Healthier Bakery Trends in APAC: From Gluten-Free to High-Protein Innovation
- 1Gluten-Free, Egg-Free and No Added Sugar Bakery for Modern Consumers
- 2Reduced Sugar and Fibre-Fortified Bakery while Balancing Nutrition and Enjoyment
- 3Protein-Enriched Bakery for the Growing Consumer Demand
- 4Gluten-Free and Egg-Free Bakery for Consumers with Dietary Restrictions
Discover how reduced sugar and fibre-fortified bakery products help manufacturers meet consumer demand for healthier options without compromising taste and texture.
Balancing Wellness and Indulgence in Bakery
As consumers become increasingly conscious of their dietary choices, bakery products are being re-evaluated through a health and wellness lens. Growing awareness of sugar intake, weight management and digestive health is driving demand for bakery products with improved nutritional profiles, including reduced sugar, reduced fat and added fibre.
Consumers now see gut health as the gateway to holistic wellness, with 48% of consumers using nutrition-fortified foods and beverages to improve their gut health in the past year (1). Fibre is commonly associated with gut health and bakery products provide a familiar and accessible format for incorporating these benefits into everyday diets. This has created opportunities for manufacturers to develop fibre-fortified cookies and biscuits that support digestive wellness.
Enabling Healthier Bakery Reformulation
Reducing sugar and fat in bakery product can significantly impact taste, aroma and texture. Through our ingredient portfolio and technical expertise, we support manufacturers in overcoming these challenges while maintaining product quality and consumer appeal.
| Challenge | Solution Approach |
| Maintaining sweetness and flavour intensity | Prebiotic fibres such as FOS help deliver desirable sweetness, while flavour solutions enhance butter and cocoa notes that may be reduced through reformulation. |
| Preserving rich aroma | Enzyme-modifed flavour systems help strengthen butter and cocoa flavour profiles, creating a more indulgent sensory experience. |
| Maintaining texture with reduced sugar and fat | Potato starch solutions help deliver a crunchy texture and pleasant melt-in-mouth experience even with reduced fat and sugar levels. |
| Preventing cracking during baking | Starch systems help improve dough stability and maintain product appearance throughout processing. |
Concept Highlight: Reduced Fat, Reduced Sugar, Fibre Fortified, Gluten-Free Cookies
Our Reduced Fat, Reduced Sugar, Fibre Fortified, Gluten-Free Cookies demonstrates how manufacturers can successfully balance nutrition and enjoyment in a single bakery product. Formulated with prebiotic fibre and specialised starch systems, the concept delivers a crunchy texture and rich cocoa flavour while supporting better-for-you positioning.
Key Consumer Benefits
- Supports healthier snacking choices
- Source of prebiotic fibre for gut-friendly positioning
- Crunchy texture with melt-in-mouth experience
- Better-for-you indulgence without compromising enjoyment
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Explore formulation opportunities in Better-For-You bakery
Healthier Bakery Trends in APAC: From Gluten-Free to High-Protein Innovation
- 1Gluten-Free, Egg-Free and No Added Sugar Bakery for Modern Consumers
- 2Reduced Sugar and Fibre-Fortified Bakery while Balancing Nutrition and Enjoyment
- 3Protein-Enriched Bakery for the Growing Consumer Demand
- 4Gluten-Free and Egg-Free Bakery for Consumers with Dietary Restrictions