The bakery market is one of the largest food segments in Europe and includes an enormous variety of products which all require specific fat functionalities. Consumer health concerns drive the market towards increasing levels of unsaturated fats and ban transfats. Other main drivers for innovation are the supplementation with health promoting ingredients, an increased use of biscuits in bar format to eat “on-the-go” and a growing impact of private label.

 

Unimills supplies a full range of products for the bakery and biscuit industry:

In most bakery applications, fat functionality is of critical importance for a palatable and healthier product. Beside the fatty acid composition of fats other functionalities such as melting profile, crystallisation behaviour, hardness, levels of lauric acids, blooming and oxidation stability are often requested depending on the specific application.

 

Click here if you would like to learn more about how we could use our expertise to successfully co-develop your products.