Bakery

Let's make plant-based and clean products without forgetting pleasure!

A market combining innovation and tradition

The bakery market brings together numerous applications such as biscuits, cookies, croissants, bread, macaroons, etc. The market is growing and is driven by export demand explained by the westernization of the consumption pattern.

The market is impacted by several trends :
- Naturality : demand in french ingredients with high quality nutritional to make clean label products
- Combining tradition and innovation : demand in innovative products via new savors, new textures but without impacting the authenticity of the product which is a proof of quality
- Plant-based products : vegan recipes version
- Snacking : development of convenient innovative and healthy recipes

There are opportunities to develop different bakery applications to stand out without forgetting quality and authenticity.

Our ingredients can be used in biscuits, cookies, croissants, bread, macaroons, etc, to bring texture, foam, emulsification or to replace additive and ingredients of animal origin to develop innovative and natural products without forgetting the authenticity aspect.

Need technical sheet ? Concept sheets ? Ask us 😊

Our good ingredients for bakery

PEPTIPEA®

Thanks to its plant-based foaming power, Peptipea®, pea protein hydrolysate, is a clean-label, non-allergenic and plant-based solution to replace egg or controversial ingredients in bakery for mousses, macaroons, ganaches, fillings, icing, flan, ile flottante, etc.
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SOJYFIB®

A natural emulsifier, Sojyfib® is composed of 45% insoluble fibres and has a strong water and oil retention capacity. It can replace additives such as mono- and diglycerides (E471), egg, palm oil, lecithin or wheat gluten by optimising the texture and improving the nutritional quality in several bakery applications : short bread, madeleines, biscuits...
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Plant-based Basics

Our plant-based drinks and juices or our fermented soy speciality can be used in a wide range of bakery applications with neutral taste, both in hot and cold applications, to create vegan and clean label products by replacing dairy milk or cream. Available in conventional, organic and French non-GMO soy, our plant-based basics ingredients are a source of plant-based protein, low in fat and saturated fat, naturally lactose and gluten-free and highly digestible. Our plant-based basic ingredients replace dairy cream or milk, so many vegan applications are possible : quiche, pastry, ganache, crêpe, desserts...
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vegan macaron chocolate almond (without egg)

Discover our other applications

More information ?

A project? Do you need technical data sheets? Concept sheets?
Contact our Ingood team who will be happy to help you and to listen your future projects!