Sweet Baked Goods

With Nutrition & Biosciences, you get more than simply ingredients. You gain access to unique expertise, experience, and capabilities in sweet bakery formulation and marketing that can help advance your business priorities.

Our ingredient solutions for sweet baked goods include:

Emulsifier solutions which can aid in softening all sweet baked goods and provide better manufacturing performance as well as enhance shelf life extension.
Enzymes which provide improved softness, moistness and resilience as well as improved freshness for a longer shelf life.
Fibers and sweeteners enabling calorie and sugar reduction as well as fiber enrichment
Hydrocolloids which improve the cake cohesiveness in reduced fat and egg recipes and increase moisture retention and shelf life
Plant-Proteins to fortify your cookies and sweet goods for a healthy indulgent treat

Finally, our Marketing team is ready to provide you with consumer insights and trends while our Bakery Application team can provide a rich level of technical support and trouble shooting.

For more details on our solutions for sweet baked goods, contact us here or visit our featured articles here below.

Fruit fillings make a move in fresher cakes

A little water migration is just enough to keep dryness at bay.

Bring on the egg alternatives for cakes

Shell-shocked by the rising price of eggs? We try out partial replacement with vegetable protein.

Fitter fats whip up a cake margarine

Saturated fats solved the trans fat issue. Now consumers want to get rid of the sats. Here’s what you should be talking to your margarine supplier about.

Long live the icing in the cake

Extend the shelf life of your cake, and you need a filling with a shelf life to match. Here’s how to hurdle the challenges and enjoy the opportunities.

Making lighter work of sponge cake

Not just any emulsifier will perform in a low-fat cake recipe. We explore how to achieve the best functionality with minimum effort.

Indulgent cakes in healthier portions

Technically there’s nothing to stop us making cakes healthier. The nagging question is: will consumers buy them?

What do consumers say about cakes?

Nutrition & Biosciences asked Lindberg International to survey consumer cake preferences in five European countries.

Video: Cake margarine cuts the saturates

See how we can make your cake healthier and better in this video from our lab in Brabrand.

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Egg prices on the up and down

Prices have fallen back, but egg reduction in cakes may still be a cost-saving option.

Liquid margarine – the new carrier for enzymes?

The work to develop a liquid alternative to block cake margarine is primarily about reducing the content of unhealthy saturated fats. But, as we mention in the film, liquid cake margarine brings a series of opportunities to optimize cake processing – not least by serving as a carrier of softness solutions.

Beating the snag with reduced chocolate fillings

A high pH is a processing hurdle. We test a solution based on synergistic stabilisers.

An affordable price tag for quality fillings

Quality demands for filled cakes may be on the way up in Eastern Europe – but not at any price.

A fresher feeling for long-life cakes

Dry, crumbly cakes could soon be a thing of the past according to our tests with enzymes for improved shelf-life quality.