The increasing demand for organic products has driven growth across various sectors, including the bakery industry. Consumers are looking for healthier, environmentally-friendly options without the presence of artificial additives. Here’s an in-depth look at the power of organic ingredients in bakery products and a checklist to help with successful product development.
Why Consumers Choose Organic
- Health Benefits: 50% of consumers buy organic because they perceive it as healthier.
- Avoiding Unwanted Additives: 38% choose organic to avoid artificial ingredients.
- Environmental Impact: 24% see organic products as better for the environment (Mintel).
- Bakery and Grains Lead Organic Sales: Organic bread and grains account for a significant share of organic sales, making it the third best-selling organic category.
The Rise of Organic Snacks
Organic snacks, particularly salty snacks and nutrition bars, saw the highest year-over-year growth in 2021, rising by 5.7% to reach $3.4 billion (OTA, 2022).
Organic in the Bakery Industry
Consumers increasingly view organic products as a priority, particularly for their families, with a willingness to pay more for organic goods. This trend is closely linked to a desire for sustainability, as organic farming methods promote healthier environments.
Key Trends in Organic Bakery Development
The ongoing trend towards clean-label and organic ingredients presents a great opportunity for product developers in the bakery sector. During the pandemic, comfort foods like baked goods were in high demand, and consumers wanted healthier versions. This presents a valuable opportunity to create organic products that combine indulgence with better health profiles.
Understanding Organic Ingredients in Baking
To reformulate a product with organic ingredients, developers need to understand the specific properties of organic alternatives. Here’s a brief guide to some commonly used organic ingredients and their benefits:
Native Starches
- Function: Improve texture, moisture retention, and help maintain consistency across different batches.
- Use: Native starches are essential in gluten-free products, helping with water retention and gas formation during dough rising.
- Organic Extra: Organic native starches replace conventional ones without affecting taste, color, or functionality.
Glycerin (Glycerol)
- Function: Acts as a humectant, extending the shelf life and moisture content of pastries and cookies.
- Organic Extra: Organic glycerin, derived from plant oils like flax or sesame, is free of palm oil but retains the same functionality.
Lecithins
- Function: Serve as emulsifiers in dough, stabilizing the gluten network and improving crumb structure.
- Organic Extra: Organic lecithins, typically from soy, perform the same as conventional lecithin but are a cleaner alternative to artificial emulsifiers.
Pregelatinized Starches
- Function: Used for improving dough consistency and texture, especially for frozen baked goods.
- Organic Extra: Organic pregelatinized starches are physically modified and may replace chemically modified versions.
Maltodextrins
- Function: Help in moisture retention and texture control in both pastries and cookies.
- Organic Extra: Organic maltodextrins have a stronger flavor and color compared to conventional options.
Regulations: The SOE Act 2023
In 2023, the U.S. government will enforce the Strengthening Organic Enforcement (SOE) Proposed Rule. This will require ingredient traders to be certified, enhancing transparency and traceability throughout the supply chain.
Conclusion: Successful Organic Product Development
To develop successful organic bakery products, product developers should:
- Leverage the popularity of organic ingredients for better taste and health.
- Be aware of the specific properties of organic ingredients and how they compare to conventional options.
- Follow emerging regulations like the SOE Act to ensure compliance and market readiness.
- Innovate to meet the growing consumer demand for clean-label, sustainable, and healthier baked goods.
This article is posted at marroquin-organics.com
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