Bakery is a broad market that can be split into three main segments: cakes and pastries, biscuits, and croissants. Indulgence and on-the-go are two primary means of characterizing bakery consumption. Croissants, cakes or other pastries are often out-of-home impulse purchases, synonymous with pleasure and gratification. Innovation, marketing claims, and image are big levers that prompt sales and contribute to consumer satisfaction.
Dairy ingredients, especially butter, are highly valuable in the bakery industry. They bring taste, texture, and a nice colour to many products such as biscuits, cakes, and croissants. Strongly associated with a natural image, dairy ingredients also can be used as claims on packaging to better valorise baked goods products.
Highly dynamic all over the world, bakery is experiencing growing demand in Asia, the Middle East and South Africa, while Europe and USA remain large and steady mature markets. All regions are profiting from innovation driven by five main trends:
Pastry is a complex balance between an adapted texture, an accurate golden colour, a buttery taste and a competitive price. LACTALIS Ingredients places particular emphasis on developing tasty dairy solutions while bringing optimal functionalities.
We offer a wide range of ingredients for this application:
In bakery and especially in puff pastries, butter is central to the process management and product quality. Because of our decades of experience in the industry, we know that many parameters are key for croissants or laminated dough manufacturers: layering capacity, flavours enhancement, browning control, and shelf life extension, among others. For these requirements, LACTALIS Ingredients has developed its expertise to propose dairy solutions with functional properties, including:
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