According to Délifrance – which develops bakery, pastry, viennoiserie and savoury products for foodservice, providers, retailers and bakers – to stay ahead of the pack, operators need to deliver a variety in flavours and textures that will appeal to today’s discerning on-the-go consumer.
Inclusions are a great way of doing this and seeds are just one solution, added Stéphanie Brillouet, marketing director, Northern Europe & North America, Délifrance,
“They are a simple and tasty way to add protein, fibre, antioxidants and good fats into meals and diets – all while delivering great taste and texture,” she said.
“While the classic favourites, such as sesame and poppy, still have their place, operators looking to stand out need to embrace what’s growing on the seed scene. Flax, chia, pumpkin, nigella, sunflower and quinoa – the list goes on and the opportunities are endless.”
Brillouet added that how and where to include seeds is also an important consideration.
“Seeds aren’t just sitting atop loaves anymore; they can be included in the dough. It’s a simple change, but it brings a crunch of texture, flavour and wellness to every bite.”
For example, Délifrance produces a Nordic Loaf packed full of beneficial nutrients that are high in protein and rich in omega 3. Its Muesli Pavé – made with oat flakes and a mix of dried fruits and nuts such as apricots and hazelnuts – also makes a nutritious go-to breakfast choice.
Popular breakfast and snack break treats
“With consumers increasingly pressed for time, easy grab & go items like cakes and muffins are some of the most consumed items at breakfast and during snack breaks. However, our recent report ‘Prove It’ revealed a whopping 43% of consumers said they’d buy more pâtisserie products if there were a wider choice of healthy options,” said Brillouet.
“Inclusions is one way to influence consumers looking for healthier bakery goods. For example, our breakfast muffins have delicious recipes such as Apple, Fig & Raisins or Blueberry & Cranberry, which are also packed with natural fibres and superfoods like oatmeal, spelt, and linseeds to cater for shifting consumer perceptions around health and wellness.
“They are a perfect solution for operators looking to tap into the health halo trend.
“Consumers want to see options that are healthy, yet indulgent – particularly at breakfast and mid-morning. That means less sugar, less salt and inclusions like whole grains, nuts, seeds, and fruits,” she added.
