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Trends and solutions in the bakery, pasta and biscuit industry

16 May 20227 min reading

The product portfolio in pasta and biscuits, especially in bakery products, generally consists of highly attractive, multi-colored products. Surprising and impressive colors are the easiest way to attract the attention of consumers. Trends also show that colored products have become almost completely mainstream. Nowadays, if cakes or desserts are not colorful enough, they almost can't find buyers. Of course, when this issue is combined with the trend of healthy product consumption, it becomes inevitable that the colorants used in the sector are obtained from natural products and be exciting and appetizing.

Özlem Özkan 
Marketing Manager
DÖHLER Turkey


Bakery, pasta and biscuit products play such an important role in our eating habits that 65% of food companies operate in the bakery products sector. Of course, this interest is not limited to our country. While the world is changing and developing in every subject, many new trends are emerging in the bakery, pasta and biscuit sector. Natural, healthy, sustainable, and of course delicious products with as few ingredients as possible are the favorites of consumers in bakery products, as in every category. Especially along with the pandemic, consumers prefer healthy and nutritious products.

We always follow consumer trends closely and offer a unique product portfolio for the bakery industry. We provide support to producers for healthy product solutions with many raw materials like sugar reduction solutions, fibers and powders obtained from fruits and vegetables or legumes, natural colorants, customized sweet/salty sauces, dried fruits & vegetables, special ingredients for plant-based consumers, and vitamin & mineral mixtures.

One of the most important components of the bakery industry is flour. However, today, when the trend of healthy eating is on the rise, flour has started to be replaced by alternative solutions such as fruit, vegetable and legume powders, which are rich in fiber and protein. Especially legumes, with their high protein content, are both very nutritious and gluten-free, making them an excellent alternative for consumers who keep away from bakery products. In addition, the fact that plant-based nutrition is at the top of consumer trends has made the content enriched with legumes even more important. In the light of these trends, we offer plant-based solutions such as chickpea flour and chickpea puree, aquafaba made from chickpea juice for end consumers who follow plant-based diets, have egg allergies or demand different protein sources. In addition, aquafaba can be used as an egg and milk substitute solution in meringue, cake, mousse, cake cream, cookies, plant-based butter and many other products.


When it comes to sector solutions, one has to mention the most important thickener, the pectins, which form the basic structure of sauces used in bakery products such as cakes, biscuits and donuts and make these sauces shine. Pectins, which have been imported to our country for years, appear with a higher price increase than expected due to the pandemic we are leaving behind. Manufacturers are naturally looking for new alternatives. We offer solutions to the quest here with apple and citrus pectin varieties, which we obtain with our new production method, which we have developed thanks to fruit and vegetable processing technologies from natural sources. We are offering high and low methoxyl apple and citrus pectins, and the gelling, thickening, shiny and smooth product features required by manufacturers in bakery products to the industry at a lower cost. Thanks to the new natural pectins in our product portfolio, shiny and smooth sauces resistant to cooking and with high gel strength can be produced at 15-30% lower cost.

Bakery products manufacturers try to balance consumers' desire to consume delicious products with healthy touches. The increase in bakery products with a high-fiber claim draws attention. Consumers are aware of the importance and effect of fiber for a balanced diet. The bakery industry is trying to meet consumer expectations with raw materials such as vegetable & fruit fibers and powders. Bakery products such as pizza base, cookies, pasta, and baby biscuits are supported with natural and healthy ingredients obtained from vegetables such as black carrot, cauliflower, and broccoli, which are rich in dietary fiber, vitamins and minerals (calcium, phosphorus, iron). Products obtained from fruit varieties such as apples and citrus fruits also support the health ideals of the bakery industry with their unique water holding capacity, oil binding, stabilizing properties and gluten-free content. 

The product portfolio in pasta and biscuits, especially in bakery products, generally consists of highly attractive, multi-colored products. Surprising and impressive colors are the easiest way to attract the attention of consumers. Trends also show that colored products have become almost completely mainstream.

Nowadays, if cakes or desserts are not colorful enough, they almost can't find buyers. Of course, when this issue is combined with the trend of healthy product consumption, it becomes inevitable that the colorants used in the sector are obtained from natural products and be exciting and appetizing. In bakery products, it is possible to obtain red and pink tones with beet juice concentrate, purple with black carrot concentrate, green with spinach powder and yellow with yellow carrot powder by providing clean label content. The stability of colorants obtained from natural sources under process conditions is directly related to ambient conditions such as pH and temperature. Therefore, working with natural colorants requires extensive knowledge and experience. In order to adapt the process to natural solutions for you, we evaluate the optimum conditions for each product group together and guide you. We offer solutions to the bakery, pasta and biscuit industries with our natural coloring agents such as safflower, red beet, black carrot and chlorophyll that we obtain from various fruit, vegetable and plant-derived products. These natural coloring agents are quite suitable for use in products that we can diversify such as cakes, pastries, biscuits, cookies, filling sauces, fruit preparations, and cake creams.


No matter how striking the visual of the final product offered to the consumer is, it is equally important to harmonize it with the taste. Consumers naturally want to feel the pleasure they get with their eyes on their palate, too. Of course, it is a fact that consumers are now looking for different and natural flavors. At this point, we step in with our wide flavor portfolio compatible with eye-catching color tones and we support the producers to gain more success in their market.

Besides, in the bakery sector, along with offering different flavors to the consumers, sugar-reduced and sugar-free ingredients are at the forefront. Sugar-free/sugar-reduced product launches are increasing day by day in line with consumer expectations. According to WHO research, health for consumers means 69% natural and 44% low sugar, but for manufacturers, substituting sugar brings problems in texture, color, sweetness and taste quality. In particular, we make it possible to reduce sugar without sacrificing taste with our natural Multisense Aroma portfolio, which we obtain from natural compounds and act as a flavor moderator to increase the taste. By increasing the mouthfeel in products with reduced sugar, we ensure that the sweet profile is felt in a balanced way. Along with our Multisense Aroma portfolio, date and apple juice concentrates and their deionized forms are very natural and delicious alternatives as sugar substitutes. Moreover, malt extract has also taken an important place in sugar reduction efforts in the sector in recent years, thanks to its contribution to both color and texture. We are giving support to the sugar reduction efforts in the sector with the malt extract investment in our Döhler Karaman Factory.

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