Food & Beverage Manufacturing
The global bakery market grew 26.0% from 2010 to 2015 and is projected to achieve a compound annual growth rate of 1.8% from 2015 to 2020.1 Dairy ingredients play a major role in this growth with capabilities to improve browning, flavor, texture and other key bakery applications attributes.
Dairy ingredients produced in the United States help meet the growing consumer demand for a more nutritious and delicious bakery selection. From protein fortification to sodium reduction to browning, the U.S. dairy industry's breadth and depth of products and production capabilities creates ingredients designed to enhance bread, cakes, cookies and other bakery applications and help the bakery industry grow. The versatile ingredients help formulators keep up with the demands of evolving food product development and manufacturing environment trends.
Trends in Baked Goods
Innovations in baked goods focus on solutions for consumers to adopt better nutrition that they can fit into their busy lifestyles. Delivering snacking solutions and reducing sodium content in baked goods are two areas where incorporating dairy ingredients can provide viable solutions.
Snack for a Healthy Lifestyle
The $90 billion global snack industry continues to grow.2 Consumers around the world increasingly tie food choices to health and lifestyle benefits, but remain unwilling to trade flavor for nutrition. The enhancement of bakery items with dairy protein creates the ability to position products as snack sources that provide sustained energy or the benefits of satiety. Baked goods companies can create new opportunities to grab healthy snack market share and, at the same time, deliver great-tasting, convenient options for consumers.
Consumers in the United States and health professionals around the world prefer formulations that are low in sodium. Today nearly one-third of U.S. consumers are working to reduce or avoid sodium, and 65% state some concern about sodium intake. An estimated 77% of U.S. consumers' sodium intake comes from processed and prepared foods.3 As consumers become increasingly aware of how much sodium they consume and the potential health risks, convenient low-sodium options have added appeal. This presents manufacturers with an excellent opportunity to deliver lower-sodium options.
Dairy ingredients from the U.S. dairy industry provide flavor, function and nutrition. The chart below illustrates the benefits offered by six common dairy ingredients.
Formulas & Recipes
Access U.S. Dairy Export Council prototype formulations for inspiration on a wide range of delicious bakery items, including breads, cakes, cookies, crackers, glazes and mixes, nutritional products and pie crusts.
This pancake mix is fortified with whey protein to provide a healthy breakfast.
A yogurt-infused waffle with a delightful yogurt sauce made with strawberries.
Low sodium almond and apricot muffins made with permeate.
Resources & Insights
Looking for further innovation ideas and technical support? Download the resources below for more information on developing baked goods applications with U.S. Dairy.
Permeate offers many benefits in baked goods, including improved browning, sodium reduction and cost savings. (Food Product Design, September 2013)
Whey proteins are important components of bakery applications that provide numerous functional, nutritional and flavor benefits.
1Euromonitor Passport Database (Packaged Food). Accessed March 2016.
2Innovation Center for U.S. Dairy. Get your share of snack time, page 2.
3Cheese and Sodium Snapshot, IC, slide 4.