Bakers find functionality in fibers, fatty acids

Whole grains and whole wheat are the current darlings of the bread aisle, but consumers are looking beyond the usual suspects as they search for products that pack even more of a nutritious punch. And formulators are finding waste-stream ingredients that can add unique functional characteristics and nutrition.

"The whole grain trend is part of an overarching interest by consumers in more healthful foods," explained Janice Anderson, vice president of marketing, Flowers Foods, Thomasville, Ga. "We're seeing more and more items in the bread aisle with healthful benefits – from lower calories and lower sodium to higher fiber and portion control."

Tim Zimmer, vice president of Sara Lee Fresh Bakery, Downers Grove, Ill., has noticed the rise of one ingredient in particular.

"In regards to alternative offerings, there has been a growing awareness, especially among new moms, regarding the importance of DHA omega-3," he said. "It has been shown to be important to the normal development of the brain, and food products fortified with omega-3 are thus becoming more popular with consumers."

Dean Mosca, president of Proprietary Nutritionals, Kearny, N.J., noted that one of the richest sources of omega-3 fatty acids – Benexia Chia Seed – can be easily incorporated into baked goods. Besides omega-3s, "Chia seed is rich in a variety of nutraceutical ingredients: protein, fiber, antioxidants, vitamins and calcium," he said of the gluten-free, ancient grain. "The health benefits include cardiovascular, brain and immune system support, as well as support of a healthy inflammatory response."

Two additional areas of growth are ancient grains and the quickly developing gluten-free market, said Doug Radi, vice president of marketing, Rudi's Organic Bakery, Boulder, Colo.