KANSAS CITY, MO — Despite the constraints of inflation, the tightening of budgets and the pinching of pennies, there’s a lot of expanding when it comes to baking innovation, from a more global view of flavor to a broadened approach to health and wellness.
The ’90s may be back in fashion, but the low-cal, low-fat diets from the days when SnackWell’s were all the rage don’t appear to be resurfacing anytime soon.
“The definition of health has evolved,” said Anne-Marie Roerink, president of 210 Analytics. “It used to be very much centered around physical health, and if you look at the diet trends, they went hand in hand with that. They were very restrictive — no fat or low calorie and then low carb — and they made our lives difficult. Now, if you look at the big diet trends, you see they are far less restrictive and more focused on balanced eating.”
Today’s more holistic view of health includes a focus on both physical and mental health. Reducing stress and anxiety, improving sleep, boosting brain and gut health, and increasing energy are just a few of the health topics drawing consumers’ attention.
Products that tout functional health benefits are one way to grab the attention of consumers focused on eating more intentionally, and protein is an attribute with staying power. San Francisco-based startup Equii’s innovative high-protein sliced breads leverage a non-GMO technology that discovers microbial proteins, and the company plans to expand into other better-for-you grain-based foods like crackers and pizza crust in the future.
Additionally, Horsham, PA-based Bimbo Bakeries USA recently expanded its Arnold bread line with the launch of Grains Almighty Plant Protein, which features sprouted whole grains, chickpea flour and pea protein, as well as 9 grams of protein per serving.
And in a dramatic line extension, Milwaukie, OR-based Dave’s Killer Bread, known primarily for its sliced bread products, rolled out Amped-Up Protein Bars, available in three flavors with 10 grams of protein each.
