05 Aug Trends in ingredients: chia seeds
I’d like to share this article from International Supermarket News about trends and ingredients in foods. We wish you like it
Whether for health or lifestyle reasons, more and more people are increasingly paying attention to the ingredients in their foods. Vegan cakes, lactose-free pastries, bread without gluten: “free from” bakery products and snacks are in demand now more than ever. At iba, the world’s leading trade fair for bakery, confectionery and snacks, bakers and confectioners get to learn how they can integrate new products to score plus points with their customers. Workshops, presentations, recipe ideas, product innovations and much more will be offered in the exhibition halls in Munich from 12th to 17th September 2015.
International Supermaket News
People are increasingly complaining about food intolerances and allergies. In addition to that which is necessary, personal desire to avoid certain products, e.g. animal products is also playing an increasingly big role. “Bakers and confectioners have the unique requirement to react to their customers’ wishes using their skills and an extensive product range,” explains Peter Becker, the President of the International Union of Bakers and Confectioners (UIBC) and the German Bakers’ Confederation. The bakers and confectioners also have to respond to new nutrition trends and diet waves. iba provides them with solutions on how to meet these needs.
Bread 2.0: Nutrition trends as an opportunity for the baking industry
Nuts, gluten, eggs or milk: The European Commission listed 14 ingredients, for which, since December 2014, also the bakers in the European Union must inform their customers if used in their products. This is because the number of allergic persons or customers with food intolerances is increasing resulting in a corresponding demand for product alternatives. Peter Becker sees this dietary change as an opportunity for the baking industry: “Bakers must respond to this demand and include corresponding offers in their product range”. For instance, instead of the conventional wheat flour, different ingredients that do not contain gluten can be used as substitutes for cereal. Currently trending is the chia seed. The seed from South America has health-promoting properties, makes dough processing easier and presents a great potential for bakers. It is not only used in refinement of bread and other bakery products, but can also be processed as a substitute for wheat flour or eggs and is therefore ideal for vegans and persons who are allergic to gluten.
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