Consumer preferences will make or break a new bakery product. We explore which bakery fillings are likely to work best in Egypt, Saudi Arabia and South Africa
By Grethe Kappel, application specialist, DuPont Nutrition & Biosciences
There’s no one size fits all when developing food products for different markets. Consumer preferences vary widely, and manufacturers have a range of processing needs that must be satisfied too. So, in a recent DuPont Nutrition & Biosciences consumer survey, it came as no surprise that, while consumers from one market gave a test bakery concept the thumbs up, consumers from another were less impressed.
All the bakery concepts were produced for Egypt, Saudi Arabia and South Africa, where the survey was carried out. For us, the findings gave important clues to what works – or not – on these bakery growth markets.
Adjusting food solutions to local tastes has always been part of our job at DuPont Nutrition & Biosciences. Following the survey, we have carried out further development work on the sweet and savory fillings in our bakery concepts, which survey participants widely commented upon.
A high pH goal
Our starting point was to put together a solution that works in a high pH filling, such as caramel, peanut or almond. We wanted to ensure the fillings were easy to pump on the processing line and had the right texture whether they were added to the bakery product before or after baking. We also aimed for a rich and creamy mouthfeel and no tendency to water separation.
It was with these specifications in mind that we tested an alginate-based stabilizer in a caramel filling for a chocolate caramel muffin concept, a peanut filling for a brownie-style chewy chocolate cake, and almond and spiced chickpea/carrot fillings for soft croissants.
This stabilizer solution proved particularly flexible and cost-effective. By varying the balance between alginate and calcium, we found that the fillings could be made for addition to the batter or dough prior to baking or for injection afterwards. Either way, it was possible to create an indulgent texture and mouthfeel.
As you can see from the picture below, the caramel filling with 3.5% of the alginate-based stabilizer is significantly more bake-stable than a similar filling with 5% modified starch.