Sweet baking and biscuits
Bakery applications
Clean label
How bakery professionals can benefit from natural ingredients.
Clean label bakery solutions offer a competitive edge by meeting the growing consumer demand for transparency and natural ingredients. Consumers today are seeking shorter ingredient lists, free from E numbers, with recognizable and authentic components. By offering clean label baked goods, you can assure your customers that only real ingredients are used in your formulations.
The clean label trend has grown alongside consumers’ distaste for artificial ingredients. It’s not just about a short ingredient list—it’s about transparency and health. According to proprietary global consumer research (ATLAS 2023), despite inflation, 78% of global consumers are willing to pay extra for clean label products, which they associate with natural, organic, or non-artificial ingredients.
Valio’s dairy ingredients provide versatile options for clean label applications:
- E number free ingredient list.
- A stable texture and a soft mouthfeel.
Digestive comfort
Expand your bakery business with lactose-free products.
Awareness of food’s impact on digestive health is rapidly increasing. Many consumers avoid specific foods or ingredients for health and wellness reasons. These consumers often seek lactose-free options to enhance digestive comfort.
This has created a growing demand for lactose-free products, and the increasing awareness of lactose intolerance is generating a booming market around it.
With Valio’s lactose-free dairy ingredients, applications and expertise, you can produce bakery products that are:
- gut-friendly, easy to digest, and still rich in dairy’s good qualities.
- lactose free without compromising on taste, nutrition, or digestive wellness.
Sugar reduction
Bake a better choice – reduced sugar, no artificial sweeteners.
The demand for sugar reduction remains a prominent trend in the bakery market. While consumers prioritize health and wellness, sugar remains one of their top dietary concerns. Consumers seek baked goods and indulgence products with reduced or no sugar content, favouring such offerings.
Valio’s bakery solutions allow you to reduce sugar without artificial sweeteners. With our applications, you can decrease sugar in industrially baked products while maintaining a soft and moist texture.
Replace sugar with Valio Eila® specialty milk powders to achieve:
- Replace sugar with Valio Eila® specialty milk powders to achieve:A golden-brown baked colour and improved crispy crust, as hydrolyzed lactose is more sensitive for browning than sucrose or lactose.
- Longer freshness with better water-binding properties, extending the “best before” date of your products.
Gluten-free
No more compromising on taste, texture, or nutrition.
Go gluten-free without sacrificing key product qualities. Valio’s high-quality milk-based ingredients help you overcome the traditional challenges of gluten-free baking, enabling you to create delicious, nutritious, and natural baked goods free from gluten.
Gluten-free baked goods often suffer from poor taste, texture, appearance, and low nutritional value. Valio’s dairy ingredients, applications, and proven bakery solutions allow you to overcome these challenges, producing gluten-free products that are:
- Delicious and gut-friendly
- Rich in nutritional value
- Appealing in taste, texture, and appearance
High-protein
Improved nutrition with milk-based proteins.
The health benefits of high-protein foods are gaining mainstream appeal, creating opportunities for high-protein bakery products and biscuits. Milk proteins are a rich nutrient source with excellent water-binding properties, contributing to improved product quality.
Valio Eila® MPC 65 enhances baked goods, like high protein cookies, by:
- Increasing volume in the final product
- Delivering excellent mouthfeel and flavor
- Supporting a clean-label approach
- Being lactose-free milk protein concentrate
Natural colour enhancement
Improved brown baked colour with Valio Eila® powders.
Hydrolysed lactose is more sensitive to browning than sucrose or lactose.
Option to reduce baking time, achieve the desired colour and texture more quickly, potentially reducing baking time by 10-20%.
Products
Valio’s dairy ingredients offer alternative ways to improve stability, texture, taste, volume and nutritional value of bakery products. With our applications and recipe expertise, you can produce clean label pastries, bread, cakes, biscuits, and other baked goods that have a great taste, superior texture, and irresistible appearance.
Benefits of Valio Eila® specialty milk powders
- Create stable texture with a soft mouthfeel.
- Produce rich and succulent taste.
- Prolong the shelf life of your products.
- Improve the brown baked colour of industrially baked goods.
Benefits of Valio Mineval™
- Enhances heat stability.
- Extends product shelf life.
- Prevents water separation.
- Improves texture.
- Replaces additives.
- Gives a positive taste profile.
Benefits of Valio Eila® lactose free milk powders
- High mineral concentration of calcium improves digestion by contributing to the normal function of digestive enzymes.
- Ideal source of natural nutrients.
- Less than 0.1% of lactose.
Benefits of Valio Eila® lactose free butter
- Consistent high quality throughout the year.
- No additives or E numbers.
- Even consistency, high plasticity, long shelf life.
- Ideal for rolled dough applications.
- Gives end products a great taste and flaky texture.
Benefits of Valio Eila® MPC 65 lactose free
- Offers a solution to formulate great tasting, nutritious and high-protein products.
- Clean milky taste, no off-flavour.
- Suitable for versatile processes and multiple applications.
- Lactose free (lactose <0,1%)
Capitalize on baking trends
Discover how to elevate your baked goods with Valio.
Mari Grewall
Account Manager Bakery, Ingredients, Oceania, Middle East and North Africa
Bakery and pastry
Consumer demand for clean label and natural ingredients is on the rise. By using authentic ingredients, you can produce bakery products that are not only of superior quality but also healthier and more sustainable.