Better-For-You Bakery Series
Learn about the demand for high-value food as we explore:
- What consumers desire out of baked goods
- How almonds bring value to premium treats
We talked with Laurie Colin, Senior Technical Business Development Manager at Blue Diamond, to dive deeper into the ever-expanding world of better-for-you bakery, learn what today’s consumers expect from these products, and how almonds can help formulators innovate high-value baked products.
How do you define a better-for-you baked product? Could you provide some examples?
A better-for-you baked good supplies benefits that are not typical to the traditional product, such as higher protein, higher fiber, lower sugar, or lower carbohydrate. The nutrient content of almond ingredients can meet Ketogenic and free-from diet requirements, such as gluten-free, dairy-free, or egg-free, allowing formulators to easily innovate a better-for-you alternative. However, with consumers growing more concerned about affordability, it’s important that these better-for-you offerings provide the most nutritional value for their dollar. There’s now a desire for higher protein cookies, muffins and brownies that bring a range of nutritional benefits, like plant-based protein.
Have any particular consumer trends influenced the growth of the better-for-you bakery category?
Over the last few years, we’ve seen the emphasis on the “wellness” aspect grow, as consumers are discovering how food contributes to their holistic health. This is where we’ve seen a rise in the functional foods, or foods that provide a functional benefit to support the lifestyle of the consumer. Functional nutrition products could be anything from foods that help support sleep, reduce stress, improve focus or provide vitamins, minerals or protein to help energize their day.
Despite this overwhelming interest in functional foods, global consumers want to make sure they’re getting enough nutritional value for the price. This requires formulators to lean on nutrient-rich ingredients, such as almonds and almond protein powder, that deliver the taste and texture consumers are seeking.
What are some of the most popular better-for-you baked goods you’re noticing within the category?
Protein-enriched, plant-based and ketogenic products made with ingredients like almonds are some of the most popular better-for-you baked goods, as consumers perceive them to be the highest value option. This demand is largely because consumers consider plant-based a healthier option due to the added health benefits and recognizable ingredients.
Consumers also show an interest in fiber-rich baked goods as they look for natural and sustainable solutions to manage digestive health. In addition to being a plant-based protein source, almonds are rich in fiber, making it the ideal ingredient for formulators to infuse nutritional value within a baked indulgence. For example, Blue Diamond blanched almond protein powder contains 14% naturally occurring plant-based insoluble fiber, and it can help achieve fiber claims in better-for-you baked products with little or no need for additional fiber additives.
Are there any challenges formulators may run into when baking a high-value better-for-you offering?
The protein source that is formulated into better-for-you bakery products is a key factor, as different proteins will impart unique flavors and textures from strong dairy notes to earthy, beany off-notes. Proteins also interact with other ingredients, including flavor components, and can alter, mask or complement the flavors. In addition, proteins compete for moisture and high levels of proteins can lead to drying and hardening over the shelf life of the product, resulting in an undesired chalky, dry, and crumbly texture.
To overcome these challenges, many formulations will incorporate additional, often artificial, filler ingredients to balance the mixture. However, these ingredients are often unappealing to clean label consumers. By using naturally nutrient-dense ingredients, such as almond flour or almond butter, within the formulation, brands can leave out many of the additional ingredients that other protein sources need to develop a great taste and texture. This decreases the number of ingredients required while still providing the nutrients and flavor consumers want.
Which almond ingredients work best to increase the value of better-for-you baked goods?
Almonds have long been considered a plant-based superfood and a nutrient-rich ingredient. Versatile almond ingredients, like almond protein, can enable great tasting better-for-you bakery formulations that meet the evolving consumer expectations of taste, texture, and perceived nutritional value that makes the product worth purchasing.
Blue Diamond almond protein powder is a multifaceted plant-based protein source that has minimal impact on the color and appearance of baked goods. It’s an off-white powder that has a slightly sweet neutral flavor with no astringent, bitter or off flavors. Therefore, it positively impacts taste and allows for flavors to shine through without the need for artificial flavor enhancers or flavor maskers. It also increases fiber and healthy fats, while keeping the saturated fat content down, as it contains 14% fiber, 11% mono-and polyunsaturated fats and only 1% saturated fat.
Blue Diamond blanched almond protein has excellent moisture binding and gelling properties, which produces a uniform batter or dough with most liquids in better-for-you bakery formulations. It provides a softer, more cohesive crumb structure when compared to other plant-based protein sources. Little-to-no chalkiness, dry or crumbly texture is detected in baked products that are formulated with almond protein. Since it contains 14% naturally occurring insoluble fiber, formulators can often achieve desired fiber claims with minimal additional fiber additives.
Overall, almond protein is a plant-based protein source that – when used alone or in combination with other plant-based protein options – offers numerous solutions to formulation challenges. By using fewer ingredients to achieve the desired consistency, formulators are able to increase the overall value of the baked product through a cleaner label and nutrient-dense ingredients.
If you’re looking for more insight on how to add more value to your better-for-you baked indulgence, check out our article here. Have any questions for our experts or want to get the formulation process started? Contact us, or request a sample today!
