SUBSCRIBE

Breaking News on Industrial Baking & Snacks

News > Markets

Read more breaking news

 

 

Low-carb bakery to go mainstream, says expert

1 comment

By Kacey Culliney+

26-Aug-2014
Last updated on 26-Aug-2014 at 12:58 GMT2014-08-26T12:58:42Z

'Low-carb bakery hasn’t proven itself yet, but it’s one of the biggest outstanding areas developing over the last couple of months,' says Jos Vast, Bakery Academy founder
'Low-carb bakery hasn’t proven itself yet, but it’s one of the biggest outstanding areas developing over the last couple of months,' says Jos Vast, Bakery Academy founder

Low-carb baked goods will soon hit mainstream as companies work to overcome formulation and processing challenges to industrialize products, says the founder of consultancy firm the Bakery Academy.

Jos Vast, bakery R&D consultant and founder of Bakery Academy, said reducing the carbohydrate content in bakery products was starting to gain interest among major, mainstream manufacturers.

“The companies interested in this are the innovators; the early adapters trying to make an industrialized product in this area,” he told BakeryandSnacks.com.

“Low-carb bakery hasn’t proven itself yet, but it’s one of the biggest outstanding areas developing over the last couple of months."

Beyond Atkins and specialized diets

There were low-carb bakery products on the market, Vast said, but they remained niche and specialized. For example, there were a number of ‘Atkins Diet’ products available, he said. The Atkins diet and the first wave of low-carb interest peaked in the mid-2000s.

“Companies are now thinking about making these types of products more mainstream."

In Germany and Holland, for example, the low-carb bread category was fairly well developed, he said, but manufacturers had plans to develop cake and biscuit variants.

Mainstream low-carb baked goods would tap into obesity and weight concerns among many consumers, he said, particularly as many popular diets advocated lower carbohydrate intake.

Companies with low-carb bread products were now looking to develop cake and biscuit varieties, Vast said

Taking out carbs isn’t easy

However, Vast said carbohydrate-reduced bakery products were not easy to develop, from both a formulation and processing perspective.

For formulation, a host of alternative flours could be used to replace wheat including teff, buckwheat, quinoa, lupin and soy, he said. Typically, manufacturers could reduce carbohydrates to 20-25 g in any 100 g product when producing on a large scale.

But, he said these alternative flours mixed, proofed and baked differently to wheat.

“The biggest challenge is the gelation, because you have a certain temperature where the structure starts to set when you’re baking and by applying things like buckwheat or quinoa, they have different temperatures – some gel earlier; some gel later in comparison to standard wheat.”

Mixing, proofing and baking were all altered when using alternative flours, Vast said

In addition, the lack of starch in the carb-reduced products created issues around starch retrogradation and thus bread staling, as well as moisture content.

“The biggest challenge you have is not reformulating, but making the product tasty in such a way that people want to buy it again. If the product doesn’t taste good, then the product is gone and your market is gone,” Vast said.

Upscaling low-carb bakery production

He said upscaling low-carbohydrate bakery production was a complex task because a lot of paradigms had to be altered.

“Where companies who never made gluten-free products struggle – with different dough structure, different handling – companies will face the same when looking at certain carbohydrate-reduced products,” he said.

Will low-carb overtake gluten-free? 'I wouldn't say that, no'

Proofing times would be different as well as mixing and dough development, he explained.

In a way, it would be an easier task for gluten-free manufacturers, he said, because they were already used to adapting processing methods and working with shifted paradigms. However, in terms of processing capacity and abilities, he said low-carb production would be better suited to mainstream bakery manufacturers.

“It would be an easier fit with wheat-using producers because you don’t have to do all the gluten-free testing; all the cleaning and different lab work to make sure there’s no cross-contamination.”

Low-carb versus gluten-free: ‘It’s a tougher crowd’

Asked if the low-carb trend could overtake the gluten-free boom, Vast said: “I wouldn’t say that, no. But part of the success of the gluten-free diet, which is now at a height, is that it’s also carbohydrate-reduced. It might be that some people have made the link and think if we reduce wheat, which is what is done with carbohydrate reduction, they tend to lose weight.”

However, he said appealing to low-carb consumers was harder than those purchasing gluten-free.

“The crowd is a lot tougher because they’re used to wheat-based products which have a superb taste, whereas the gluten-free category already has products with very poor taste in general."

1 comment (Comments are now closed)

naturally low carb for health

Adding wheat proteins to lower overall carbs can lead to leaky gut - don't go there! Using naturally gluten free and low carb soya and peas makes lovely bread - we've been doing it for years! Give it time and fermentation instead of Xanthan gum and Transglutaminase..

Report abuse

Posted by Ingrid Eissfeldt
29 August 2014 | 17h052014-08-29T17:05:46Z

Related products

Key Industry Events

 

Access all events listing

Our events, Events from partners...

Live Supplier Webinars

Using Barley to Formulate Healthy Food Products
Alberta Barley Commission

On demand Supplier Webinars

Raising the Bar: Ingredients, Claims and Increasing Consumer Appeal
Almond Board of California
All supplier webinars