Bakery

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Freshly baked bread was initially linked with simply hunger, until a recent study which claims it also tends to make a person kinder.

While the U.S. baked goods market might appear mature at first glance, further reflection finds a market rife with innovation. Manufacturers are meeting multiple trends, often at the same time, and new products attempt to merge current health demands with future consumer expectations.

To help kick off autumn, Pillsbury has added seasonal varieties and baking kits, including Pillsbury Funfetti Halloween Brownie Pop Kit and Pillsbury Supreme Collection Cake Mixes.

The younger demographic faces a world far different from that of its parents and prior generations. This group is embracing new philosophies and expectations for its foods and beverages, be it in schools, in restaurants or in the grocery aisles.

Stratum Nutrition says its ARTINIA chitin-glucan fiber works well as a “drop-in” ingredient with excellent sensory and quality results compared to the control and other fibers. ARTINIA can easily be added to batter, dough or sponge without reformulation.

Fiberstar’s Citri-Fi is a novel, all-natural functional food ingredient made from citrus pulp. It adds moistness; controls moisture migration; improves yields; replaces fat; and reduces cost in a wide variety of food products.

Customization toward specific demographics is a big driver in bakery and confectionery areas. Two presenters at Prepared Foods’ R&D Seminars explained the challenges and benefits of formulating for target markets—such as avoiding allergens—as well as for sugar-, fat- and sodium-reduction.

Oatmeal Toasters are squares, a bit smaller than a slice of bread, with a soft, chewy texture.

Maple Leaf Foods announced that chef Bob Villeneuve has been appointed director of Culinary Innovation.

Betty Crocker has two additions to its baking mix lineup -- Shake-n-Pour desserts and Cereal-flavored Muffins.