Bite into better – digital magazine

Innovative ingredients are improving sweet selections across the board, and broadening the appeal of the bakery aisle to include the healthy options that consumers are craving.

Alternative sweeteners like allulose, monk fruit, stevia and erythritol — and the challenges associated with their use in baked goods, such as temperature sensitivity, flavor impact and potential digestive issues — are on the food-formulation radar. Prebiotic and probiotic-enriched baked goods also are on the rise, and innovators must develop solutions to the challenges associated with incorporating these ingredients into baked products.

Chocolate itself is on a parallel track, as the increasing popularity of vegan, dairy-free chocolate — propelled by both sustainability and nutritional concerns — is driving the use of nondairy options like coconut milk and oat milk.

The need for innovation and experimentation in the development of better baked goods continues apace, however, including the use of alternative ingredients and production techniques. Get a good taste of the trends impacting the category by downloading this issue focused on bakery and confections. The articles include:

Viewpoint: Better-for-you baked goods transform from dry to divine

Gluten-free, vegan and delicious? It’s not a dream, it’s a reality. Learn about the latest trends and tips for baking healthier treats that won’t compromise on taste. Content Director Audarshia Townsend suggests following the lead of Mightylicious, a brand offering gluten-free cookies with unique flavors.

Sweet success: Craft delicious baked goods with alternative sweeteners

The science behind using alternative sweeteners like allulose and monk fruit to create delicious, low-calorie treats includes a lot of nuance. The result can be sweet baked goods without the sugar crash. Cindy Hazen highlights the importance of considering factors such as temperature tolerance, digestive compatibility, browning potential and texture impact when selecting and using alternative sweeteners.

Consumers knead a healthier treat. Biotic baked goods fit the bill

Prebiotics and probiotics are revolutionizing the bakery aisle, one loaf at a time. That space is quickly becoming a more hospitable environment for biotic-boosted products and health-conscious consumers. Kimberly J. Decker also explores the potential of postbiotics, the inactivated microbial components or metabolites that offer health benefits and can be easily incorporated into baked goods without the need for refrigeration.

Plant-based indulgence: Nondairy gets cozy with chocolate

Discover how chocolate makers are mastering oat milk and coconut milk, creating creamy, delicious treats that are perfect for everyone. Nick Collias studies the trend toward vegan chocolate, which is expected to continue as consumers seek more ethical and sustainable food options.

Vegan pastries ‘rise’ to the challenge

Executives from three plant-based bakery brands — Karma Nuts, Mightylicious (which is also gluten-free) and Partake Foods — talk about challenges, innovation and the future of vegan bakery. Subjects raised in this Q&A, coordinated by Melissa Kvidahl Reilly, include common technical hurdles, plant-based fats, and the necessity of reformulating when ingredient challenges become unworkable.

Examples of bakery and confections takeaways for your business include:

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