Giving bread and patisserie a healthy makeover

- Last updated on GMT

Related tags: Nutrition, Puratos

Puratos’ R&D director explains how bakery products can be given a healthy edge by reducing the salt and fat content – and how the technical challenges can be overcome.

Health and wellness is a major target for the food industry, as new guidelines are drawn up for salt and saturated fat levels in products. But it is not a simple matter of taking out the nutrients that should be consumed in moderation, as giving foods a healthy makeover can pose considerable technical challenges.

Pierre Tossut, group R&D director at Puratos, explains how fermentation products like sourdoughs can make up for salt content in bread, and added fibres and omega-3 can make a positive contribution to a product’s healthy profile.

For patisserie and chocolate products, not normally associated with healthy eating, the focus is on indulgence and nutrition. As well as reducing sugar and fat levels, more fruit may be used in formulations, and more fibre n cake mixes.

Related topics: Health, Ingredients

Related news

Related products

show more

Shelf-life enhancement of oils in deep frying conditions

Shelf-life enhancement of oils in deep frying conditions

Mane Kancor Ingredients Pvt. Ltd. | 04-Aug-2022 | Technical / White Paper

The current food industry crisis is multi-fold in nature that has impacted the edible oil markets globally. The situation has forced manufacturers to settle...

Cracking down on acrylamide

Cracking down on acrylamide

DSM Food Specialties | 15-Jul-2022 | Technical / White Paper

The biscuit and cookie market is changing fast, as we see increasing numbers of free-from, functional and premium products hitting an already-crowded marketplace.

Related suppliers

Follow us

Products

View more

Webinars