Consumer interest in comfort foods, especially indulgent foods, is higher than ever. Yet the forces driving that interest are in conjunction with an equally high awareness of the importance of nutrition to health. The two trends need not be in conflict, however. Several strategies already are firmly rooted in formulating better baked goods.
The ability to deliver satisfying comfort treats with healthful ingredients is getting ample play in bakery. Significant trends already in this category include sugar reduction via newly available sweeteners, the addition of prebiotic fiber containing ingredients, the adoption of functional flours and starches, a switch to natural colors (including nutraceutical ones), healthier fats, and even using baked goods as vehicles for bioactive and probiotic boosts.