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Baking in benefits for you and your consumers.
  
 

 Combining functionality and consumer appeal

 

​Lovers of baked goods are looking for enticing textures, wholesome goodness and nutritional benefits - sometimes simultaneously. To meet these expectations, you need ingredients that provide functionality, smooth processing and support for a good shelf life. Our wide range of functional flours, fibres, resistant starches, gluten-free solutions, texturisers and viscosifiers do just that. With the help of our technical service team, we can show you how to meet both your customers' and business' needs.
 
 

 Products and service

 
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Use our nutritional ingredients to develop “better for you” baked goods that taste great, deliver uniform cell structures and work well within your manufacturing processes. Address the gluten-free trend with solutions that make your biscuits and brownies taste like the real thing. Cut the fat from your formulations - and your costs - with our award-winning starch-based fat replacers. And with our new innovations, you can make sure your fruit and dairy fillings add appeal and withstand processing.
 

 Applications

 
  • Breads and rolls
  • Cakes, muffins and mixes
  • Fruit and cream fillings
  • Biscuits and brownies
  • Tortillas and pittas
  • Glazes, frostings and icings
 

 Challenges

 
  • Fat replacement
  • Sugar replacement
  • Fibre fortification without affecting flavour or processing
  • Beta-glucan fortification
  • Consumer-preferred textures
  • Ingredient and process optimisation
  • Optimal process stability and viscosity
  • Flavour enhancement or flavour masking
  • Dispersion for cold processing or dry blends
 

 Market trends

 
  • Nutritional improvement - fibre and wholegrains
  • Weight management and calorie reduction
  • Indulgent textures
  • Convenience
  •  Portion control
  • Gluten-free solutions
  • Combating increasing raw materials costs
  • Glycaemic (blood sugar) management
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 Bakery: new and now

 
​Cost savings with fat reduction
Award-winning bakery ingredient
N-DULGE® FR can help you reduce fat by up to 75% in cake formulations. This adds up to significant cost savings.

Fibre and wholegrain goodness
Gluten-free HI-MAIZE® wholegrain flour adds up to 30% fibre, plus antioxidants and an appealing flavour. In our Europe, Middle East and Africa business, we also exclusively distribute Con Agra Mills’ SUSTAGRAIN® flour and flakes – the highest fibre wholegrain on the market.
 

 Explore innovation to answer trends

 
 

 Engage the Team

 
 

 Meet us at these trade shows

 

  • Visit us at an upcoming tradeshow or conference. Read more