Explore formulation opportunities in Better-For-You bakery
Healthier Bakery Trends in APAC: From Gluten-Free to High-Protein Innovation
- 1Gluten-Free, Egg-Free and No Added Sugar Bakery for Modern Consumers
- 2Reduced Sugar and Fibre-Fortified Bakery while Balancing Nutrition and Enjoyment
- 3Protein-Enriched Bakery for the Growing Consumer Demand
- 4Gluten-Free and Egg-Free Bakery for Consumers with Dietary Restrictions
Explore how gluten-free and egg-free bakery solutions help manufacturers meet growing demand for products that accommodate dietary restrictions and preferences.
Free-From Innovation Creates New Opportunities in Bakery
While free-from products are being embraced as part of the broader wellness and lifestyle trends, food allergies and intolerances remain a significant concern for many consumers across Asia Pacific. Eggs are consistently reported as common allergens among young children across the region, while gluten-related intolerances and sensitivities continue to drive demand for alternative bakery options. This has created growing demand for bakery products that are accessible to a wider range of consumers, driving innovation in egg-free and gluten-free formulations that deliver the same convenience and enjoyment as traditional.
However, removing gluten and eggs from bakery formulations presents significant challenges. The absence of eggs can affect emulsification, aeration and batter stability while removing gluten may impact viscosity, texture and eating quality. As a result, manufacturers must balance functionality and sensory performance when developing free-from bakery products.
Enabling Gluten-Free and Egg-Free Bakery Development
Through our ingredient portfolio and formulation expertise, we support manufacturers in overcoming key formulation challenges associated with gluten and egg removal.
| Challenge | Solution Approach |
| Maintaining batter stability, aeration and texture without eggs | Functional cellulosic blends help replicate the emulsification and stabilisation properties of eggs, supporting batter aeration, product appearance and desirable texture. |
| Achieving texture and eating quality without gluten | Cellulosic blends and pea protein work together to support batter viscosity, product structure and eating quality in gluten-free bakery applications. |
| Delivering an enjoyable sensory experience | Flavour solutions help create a rich and indulgent taste profile while maintaining consumer appeal in free-from formulations. |
Concept Highlight: Gluten-Free and Egg-Free Pancake Mix
Our Gluten-Free and Egg-Free Pancake Mix demonstrates how manufacturers can successfully create free-from bakery products without compromising on texture, stability or flavour. This concepts delivers texture and eating quality typically associated with conventional pancakes while accommodating to consumers seeking gluten-free and egg-free options.
Key Consumer Benefits
- Suitable for consumers with dietary restrictions and food sensitivities
- Soft texture and enjoyable eating quality
- Supports greater choice within free-from bakery.
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Explore formulation opportunities in Better-For-You bakery
Healthier Bakery Trends in APAC: From Gluten-Free to High-Protein Innovation
- 1Gluten-Free, Egg-Free and No Added Sugar Bakery for Modern Consumers
- 2Reduced Sugar and Fibre-Fortified Bakery while Balancing Nutrition and Enjoyment
- 3Protein-Enriched Bakery for the Growing Consumer Demand
- 4Gluten-Free and Egg-Free Bakery for Consumers with Dietary Restrictions
