bake - November/December 2024 - 26

Crunch: texture of the moment
From crispy grains and granola to sprouted and
fermented nuts to roasted chickpeas and mushroom
chips - consumers are increasingly reaching
for these items to enhance meals and add
texture to breakfast, lunch and dinner. Brands
are creating crunchier versions of the ever-popular
chili crisp. This trending texture can also be
seen in beverages and desserts, like crème brûlée
espresso martinis or pistachio-topped pastries.
Innovation
Growth through innovation remains paramount to the
mission of those involved in the baking industry.
Fermentation is a vitally important topic, and leaders
such as Lesaffre are bringing innovation to the forefront.
For instance, bakers know that the higher the sugar
content, the longer the fermentation time. Sugar pulls
water away from yeast, slowing its ability to ferment.
To counteract this issue, osmotolerant yeasts are
more suitable for formulations that can put strain on
yeast fermentation. High-sugar doughs, with sugar
levels up to 30%, are well suited for osmotolerant yeasts
like Saf-Instant® Gold from Lesaffre. This option is still
suitable for products with sugar levels as low as 4%,
giving you more flexibility to use one yeast type for
multiple products.
Other innovations involve acquisitions. In July, Exter
and Lallemand announced the launch of a strategic
North American focused joint venture. This collaboration
marks a significant milestone in the pursuit of
delivering unparalleled taste experiences through the
development of culinary flavor technologies.
Trading as Exter North America Inc., this joint
venture unites the expertise and resources of Exter
and Lallemand to create a dynamic synergy that will
bring value to the North American food industry.
Leveraging each other's strengths, the collaboration
aims to introduce innovative reaction flavors that will
redefine consumer expectations.
Lars Asferg, president of Lallemand Bio-Ingredients,
pointed out that Lallemand is focused on developing
innovative solutions using its leading yeast technology
platform. " Our well-established presence in North
America will enable our joint venture to craft solutions
specifically tailored for the targeted markets, thereby
meeting both industry and consumer expectations. "
Exter, a privately owned company with nearly a
century of expertise, is dedicated to creating traditional
26 < NOV-DEC 2024 | bakemag.com
Tea's Time
There's tea talk everywhere you turn, both in flavor
popularity for food like desserts and granola
(chai, Earl Grey, London fog), new steeping formats
(tea strips, cold-brew bags for water bottles
and powders) and a wave of new hot products like
plant-based milk teas and sparkling teas.
Next-level compostable
Products that aren't ditching packaging completely
are going the compostable route, making
some or all elements of their packaging compostable.
Some brands, like Compostic, are even
entering new territory with home-compostable
products.
Sourdough stepped up
During the pandemic, we saw a sourdough resurgence
with at-home bakers trying their hand
at the classic fermented bread. Now we're seeing
this trend move into grocery aisles in both traditional
and innovative ways with pizza crusts,
flatbreads, brownies, crackers, chocolate and
more. Customers are looking for the benefits and
flavor that sourdough offers without spending
hours in the kitchen. There's also a variety of
innovative sourdough breads launching in the
Whole Foods Market Bakery, including Pumpkin
Turmeric.
Protein power-up
Consumers are looking to incorporate more protein
in their diet beyond traditional powders and
bars, with an emphasis on ramping up protein
consumption at meal times and with " whole
food " snacking. Consumers are now prioritizing
animal protein.
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