Rise of healthy and organic ingredients in cookies

22 September 2021 | Opinion | By Amrinder Singh, Director, Bonn Group of Industries

Many companies are using organic ingredients in their bakery products like milk, butter, honey, eggs, raisins, grain flours, oils, and cereals

The onset of COVID-19 in 2020 gave boost to healthy ingredients in snacks including biscuits and cookies as people started reading the food labels carefully to ensure they are getting adequate nutrition for a stronger immunity.

This trend continues in 2021 amid concerns regarding a possible third COVID wave and consumers are looking forward to consuming snacks made from superfoods and healthy or organic ingredients.

Earlier, biscuits and cookies were seen as savory delights with low nutritional value and full of gluten – a group of seed storage proteins found in certain cereal grains like wheat and barley.

However, with innovations in baking technology, the whole nature of biscuits and cookies has changed and healthy ingredients like oats, nuts and multigrain have added to their nutritional value. This trend has flourished in the pandemic and is expected to continue for a long time.

Owing to the newfound need for healthy and immunity-boosting products, many companies are today using organic ingredients in their bakery products like milk, butter, honey, eggs, raisins, grain flours, oils, and cereals.

Major emphasis is now being laid on the consummation of food products with high nutritional value in developed countries and developing countries like India are witnessing a trickle-down effect of the same.

According to a report, the global Baking Ingredients Market size is expected to value at $19.4 billion by 2025. This is due to varying food preferences and the increasing consummation of packaged and processed food.

The report also highlights the rising need for organic ingredients and the longer shelf life of food products in the bakery market. Baking ingredients like yeasts, enzymes, additives are considered a vital part of the baking industry. The baking ingredients market is expected to grow at a CAGR of 5.8 per cent by 2025, as per the study.

 

Massive growth forecast in this region

The European region has shown major growth in the baking ingredients market owing to changing food habits and inclination towards healthy food items. The rising demand for packaged and processed food and the existence of prominent players in the region are other factors for this growth, besides technological advancements.

After Europe, the Asia-Pacific region is predicted to hold market share in the baking ingredients market with a phenomenal growth expected by 2025. Countries like India, China, and Japan have a huge presence in the Asia-Pacific market and FMCG players in this region have tremendous growth opportunities in this area if they use regional ingredients to their best.

Healthy ingredients like natural whole wheat flour, coconut, butter, and seeds not only enhance the taste of biscuits and cookies but also make them nutritious. For instance, fennel seeds and salt in cookies may provide antioxidant, anti-inflammatory, and antibacterial benefits to consumers.

Indian consumers are looking for healthier food and drink options, with the growing awareness of the role nutrition plays in today’s busy lifestyle. Packaged products like biscuits and cookies not only have a longer shelf life but can also help to quantify the intake of nutrients. In the bakery sector, organic ingredients are also being included in breads, cakes, and other savory snacks.

Due to this rising preference for organic bakery products among consumers, manufacturers are now motivated to use innovative technology and methods to offer better organic bakery products with enhanced flavour and taste as well as high nutritional value. 

 

Amrinder Singh, Director, Bonn Group of Industries, Ludhiana

Comments

× Your session has been expired. Please click here to Sign-in or Sign-up
   New User? Create Account

© Copyright 2021. Nuffoods Spectrum. All Rights Reserved.
Website Design & Developed By : SCI Knowledge Interlinks