Our expertise in this area is vast – from breakfast cereals, drinks, cakes, muffins and pastries to bread, cookies, biscuits, crackers and baked snacks – we can help you develop relevant products that consumers will love.
Innovation is our lifeblood and our investment in Bakery and Snacks research and development and technical expertise is focused on meeting the needs of both today’s and tomorrow’s consumers.
Understanding the world you work in and the challenges you face is key to the success of our products and relationships. We understand that you want to optimise your manufacturing process, that product pricing and shelf life are crucial, and that consumers demand the best in terms of flavour, quality, safety, convenience and packaging.
Bakery and Snacks case studies
Bakery and Snacks case studies
Explore our bakery and snacks know-how
The savoury snack market continues to get stronger by the year. Reduced fat and calories are important, but consumers also crave uniqueness and tasty indulgence. We have the know-how, speed and efficiency to meet these different needs to help you create baked snacks your customers will love.
Customers are increasingly looking for a tasty and healthy start to their day. Cereal manufacturers increasingly have to keep up with customers’ demands for convenience, great taste and nutrition benefits, with more fibre, less sugar and fewer calories. Our speciality ingredients can help you address these challenges.
Consumers increasingly want to have their cake and eat it; they crave a delicious fresh cake or pastry, but want the convenience of an off the shelf product. We’re experienced in solutions that improve shelf-life, so consumers can enjoy just-baked freshness whenever they feel like it.
Today’s customers demand snacks that combine convenience, great taste and health benefits. Cereal bars with core ingredients like grains, fruits and nuts are the perfect on-the-go solution. We understand what it takes to create popular cereal bar products that taste good, whilst also being low in sugar, high in fibre and enjoyable in texture.
When it comes to the crunch, consumers are very demanding of the nuts and snacks they buy. This market moves very fast, but our innovative solutions help you to keep up and to appeal to your customers with new coatings, textures and healthier options.
We all enjoy a little treat every now and then. Biscuits and cookies are a firm favourite for everyone, so we work hard to constantly innovate and explore new options to spice up the sector. Our diverse portfolio of ingredients provides the right tools to improve texture and shelf life to match your crunchy or chewy targets. Our ingredients solutions are guaranteed to give you a bigger bite of the marketplace.
Rapidly gaining ground in the snack marketplace, crackers have become the perfect answer to a convenient savoury snack. Consumers expect diverse options that are tasty, healthy, innovative and often portable. Work with us to make your offering the most fun, modern and health-conscious option.
Extruded snacks provide an opportunity to explore our commercial and technical abilities. We are continuing to develop this area of our business and welcome the opportunity to work with you on your application.
Considered the cherry on the cake for products in a competitive marketplace, fillings, toppings, icings, glazing’s, inclusions and fruit preparations are vital to a products shelf appeal. Our innovations in taste, texture and visual appeal help your product stand out from the crowd.
SPLENDA® Sucralose is a high potency sweetener that starts life as table sugar (sucrose) and is then processed to create sucralose – 600 times sweeter, but without the calories. Our SPLENDA® Sucralose means is suitable for use in baked and extruded products; use our sweetener in your baking mixes and ready-to-eat baked goods.
DOLCIA PRIMA® Allulose, a rare sugar, offers the uncompromised taste and mouthfeel of sugar, without all the calories or glycemic impact. DOLCIA PRIMA® Allulose enables browning and caramelisation, adds texture and bulk, and easily disperses in batter and dough.
MULTIVANTAGE™ Syrup is a low viscosity and low sugar corn syrup. MULTIVANTAGE™ Syrup (MVS) can help reduce the overall sugar content of food and beverage products, while maintaining flavour and texture of sugar in your applications. MULTIVANTAGE™ Syrup is low viscosity, ideal for use in your cereals, breakfast fruit pastries and savoury quiches.
TASTEVA® Stevia Sweetener contributes zero calories, does not raise blood sugar and is 200 to 300 times sweeter than sugar. Our TASTEVA® Stevia Sweetener and Stevia Solutions range, from our recent partnership with Sweet Green Fields, offers a better-tasting, natural sweetener solution that’s suitable for use in a wide range of sugar-free, no-sugar-added and reduced-sugar baked goods.
PUREFRUIT™ Monk Fruit Extract is an excellent natural sweetener, ideal for use in baked cakes, bars and bread. It is stable at a high heat – making it a flexible, functional ingredient for use in recipes.
KRYSTAR® Crystalline Fructose is a nutritive corn based sweetener. It offers a fast sweetness onset and a clean finish. KRYSTAR® Crystalline Fructose enables you to maintain the desired moistness and tender textures of baked goods for longer.
FRUCTOPURE® Fructose is a nutritive sweetener made in Europe from non-genetically modified corn. FRUCTOPURE® Fructose enables you to maintain the desirable moistness and tender textures of baked goods for longer.
DEXSTAR® Agglomerated Dextrose is a dextrose based sweetener, with excellent properties where fermentation may be required for use in a range of beverage applications. DEXSTAR® Agglomerated Dextrose can help produce a finer crumb structure in cakes and biscuits, and create an appetising brown colour in your baked product portfolio.
GLUCAMYL® Glucose Syrups improve flavour and body at high sucrose replacement levels, improving colour formation and moisture absorption in cakes and cookies. It also reduces shrinkage and fractionation of fruit pieces in bakery fillings and flans.
ISOWSEET® High Fructose Corn Syrup attracts and retains moisture, leading to longer shelf life for breads and other baked goods such as cakes and cookies. As well as increasing sweetness levels across your bakery range, High fructose corn syrup improves product shelf life compared to sugar, and is the ideal ingredient to boost moisture binding and colour development.
MERISWEET® Crystalline Dextroseprovides a source of fermentable sugars to promote yeast activity and acts as a sweetener and bulking agent. It can also contribute to a finer crumb structure in cakes and biscuits, and helps create an appetising brown colour. MERISWEET® Crystalline Dextroseenhances crust browning and is ideal to control dough sweetness in cakes, muffins and pastries. It can accelerate fermentation and improves mix flowability in breads and baked goods.
MALTOSWEET® Maltodextrins and dried glucose syrups can be applied across a wide range of cereals and snacks, beverage and nutritional products, in addition to baked goods and confectionery. With a dextrose equivalent ranging from 6 to 42, MALTOSWEET® Maltodextrins and dried glucose syrups are ideal for use in your premium baked goods.
NETO® Liquid Glucose Syrups can improve flavour, body and texture at high sucrose replacement levels, while adding resistance to colour formation and moisture absorption in cookies. Its low level of browning also makes it ideal for use in sponge dough. NETO® Liquid Glucose Syrups can also improve the binding characteristics in formed cereal snack bars, without losing out on texture, chewiness and sweetness.
Add body, bulk and optimum sweetness to your bakery products. SWEETOSE® Corn Syrup is a fermentable sugar that can control the rheological properties of your products. It is an excellent ingredient to enhance the browning reaction of crusts and in dry biscuit formulations that require controlled colour development.
STAR-DRI® Maltodextrins add mouthfeel to pastry and fat based fillings, while enabling sweetness control. STAR-DRI® Maltodextrins can be used to partially replace fat and reduce calories in dough formulations and cookies, providing extra crumb firmness while retaining browning and sweetness control. It can also be used as an alternative to lactose in cream fillings, while adding mouthfeel, viscosity and chewiness to fruit fillings in cakes and puddings.
STALEY® Corn Syrup improves the surface gloss and reduce shrinkage and fractionation of fruit pieces in fruit-filled pastry products and cakes.
STALEYDEX® Crystalline Dextrose enhances crust browning and is ideal to control dough sweetness in cakes, muffins and pastries. It can accelerate fermentation and improves mix flowability in breads and baked goods. STALEYDEX® Crystalline Dextrose provides a source of fermentable sugars to promote yeast activity and acts as a sweetener and bulking agent. It can also contribute to a finer crumb structure in cakes and biscuits, and helps create an appetising brown colour.
CLARIA® TOP-GEL Starch is an instant maize starch that differs significantly from other instant starches commonly used in bakery and snack products. In batters, this starch suspends fruit pieces, nuts and fillings before and during baking. CLARIA® TOP-GEL Starch also controls spread and symmetry during baking.
The BINASOL™ Starch line is used in cakes, muffins, bakery mixes and similar products to provide batter viscosity, develop fine crumb structure and extend shelf-life.
The DURA-JEL™ Starch line is used in bakery mixes to provide rapid hydration and viscosity development of batters, develop fine crumb structure and extend shelf-life.
The LO-TEMP® Starch line is used in cakes, muffins and other bakery batters to provide development of fine crumb structure without increasing batter viscosity. The unique low pasting temperature of LO-TEMP® Starch helps set cake structure early in the baking process while also reducing batter viscosity during the pumping and depositing process.
We produce non-GE instant maize starches under the brand MERIGEL® Starch. These instant starches thicken when added to cold or warm water and are excellent texturing agents for cold processed and instant foods. MERIGEL® Starch is ideal for optimal cake-crumb structure and biscuit shape, and improved suspension of fruit pieces, nuts and other inclusions both before and during baking. MERIGEL® Starch can also optimize the texture of crisps, crackers and biscuits from crispy to crunchy.
The MERIZET® starch line is used in breakfast cereals and extruded snacks to provide expansion, crispy texture and cost effective bulking properties.
MIRA-GEL® Starch is ideal for dough machinability and controlled spread and symmetry in baking. It can also be used in your bread products with added grains, nutritive ingredients or texture modifiers, building structure and water holding capacity while maintaining texture.
The MIRA-MIST® Starch line is used in baked goods to provide emulsification as an alternative to egg and other variable emulsifier ingredients. Without modifying batter viscosity, MIRA-MIST® Starch stabilises the aeration of cake batters providing small, improving air cells distribution in the cake structure, creating a softer texture in your cakes.
MIRA-THIK® Starch is used in cakes, muffins, bakery mixes and similar products to provide batter viscosity, develop fine crumb structure and extend shelf-life.
The NUHESIVE™ Food Binder line is used in breakfast cereals, cereal clusters, snack clusters and seasoning and flavouring systems to provide binding of large particulates and powders to food substrates.
The PURE FOOD POWDER and WAXY starch lines are used in breakfast cereals and extruded snacks to provide expansion, crispy texture and cost effective bulking properties.
STADEX® Dextrins and TAPIOCA Dextrins are used as carriers for flavourings and colours in cereal and snack seasonings. Dextrins can provide adhesion and binding in cereal coatings, coated nuts and pieces and cereal clusters. In the baking of breads and rolls, certain white dextrins can be used as dough improvers.
STA-SLIM® Starch is used to replace fats and oils in baked goods including cakes, muffins, flat breads, cereal bars and breakfast cereals. The STA-SLIM® Starch line creates rich texture in bakery products but with lower calories and fat.
The TENDERFIL® Starch line is used in noodles, dumplings and other dough products to provide elasticity and Japanese “mochi” texture. This starch modifies dough elasticity without increasing dough stickiness, decrease freezable water content during frozen storage to reduce skin cracking.
The TENDER-JEL® Starch line is used in foods requiring thickening without cooking such as cakes, muffins, cookies, brownies and pie fillings. TENDER-JEL® Starches provide batter viscosity, create fine crumb structure and extend shelf life. By creating higher batter viscosity, TENDER-JEL® Starches increase the aeration of the batter which aids in increasing volume and creating dome shape and symmetry in cakes and muffins.
X-PAND-R® Starch offers many benefits to bakery and snack formulations, with starches that offer everything from high functionality and quality, to clean label and crispy or chewy textures.
PROMITOR® Soluble Fibre offers over two times the digestive tolerance of inulin, reducing the possibility of digestive discomfort and increasing consumer satisfaction. PROMITOR® Soluble Fibre helps you bake great-tasting products no matter if your target is increasing the fibre content or reducing sugars content.
STA-LITE® Polydextrose is an easy-to-use soluble fibre that imparts little to no colour or off flavour. It provides the mouthfeel and texture of sugar, making it an ideal alternative in products that offer reduced sugar and calories. STA-LITE® Polydextrose is ideal for sugar-reduced and “no added sugars” baked goods.
In addition to great taste, SODA-LO® Salt Microspheres provides the necessary functionality of salt. SODA-LO® Salt Microspheres tastes, labels and functions like salt because it is salt. SODA-LO® Salt Microspheres can be used across a range of applications, including bread, crackers, snacks, soda bread and cookies.
The patented technology behind SODA-LO® SB creates hollow microspheres of sodium bicarbonate. These smaller particles are less dense than regular sodium bicarbonate, allowing superior dispersion within the dough matrix for desired leavening with less sodium. SODA-LO® SB has proven successful in a wide range of foods including tortillas, crackers, soda bread, cookies and savoury biscuits.
Our HAMULSION® Stabiliser Systems help you create reduced fat, gluten- or egg-free, or cleaner label products, supporting the texture stability even for extended shelf-life products. From freeze/thaw and bake-stable products to cream fillings and fruit toppings to low-fat cakes and delicious gateaux, we can offer you a stabiliser system to enhance texture, stability, improved mouthfeel, eating qualities and appearance.
In savoury versions of your baked goods, HAMULSION® can be used with meat or fish, cheese and vegetable based filling of your pies and tarts. Our systems improve heat-and-form stability, prevent filling leaking and shrinking and ensure optimal bake-stability.