Premixes of vitamins and minerals can be customized to target specific fortification needs.

Now attracting interest

To answer these demands, formulators are taking decidedly novel routes to make baked foods and snacks even more “better for you.” In Mr. Rodriguez’s opinion, this trend emphasizes healthier ingredients. “Consumers are looking for clean label and functionality in their ingredients,” he said. “There are a lot of choices that consumers can make, and they compare similar types of products. If consumers can clearly see that one offers them added protein and fiber and comes from a non-GMO source while providing the same taste and texture, it makes it easier for them to select that product.”

Fortification styles differ by category. Mr. Wright explained, “In the baking sector, there is rising interest in vitamin D, magnesium, potassium and B vitamins, generally, and especially folic acid and vitamin B12.” It is also worth noting that bake-stable ascorbic acid, which he described as gaining traction as a functional additive that replaces bromate and ADA, is also a vitamin C precursor.

“In the snack sector, bars, in particular, are being positioned as mini-meals with a full array of fortificants, even beyond standard vitamins and minerals,” Mr. Wright continued. “Depending on the target segment our customers are trying to reach, we are seeing rising interest in fish oil and joint health ingredients such as glucosamine, chondroitin and methylsulfonylmethane, a.k.a. MSM. We are also seeing energy- and mood-elevating ingredients such as caffeine, guarana and green tea. These healthy snack products are looking more and more like dietary supplements in terms of their fortification package.”

Clean-label needs, however, complicate nutrient additions, according to Ms. Ceule. “We’ve witnessed the clean-label movement pick up momentum in the industry over the past few years, and this has caused some challenges in addressing the need for more nutrients in food and beverages,” she observed.

Such challenges don’t rule out fortification, but they do push such additions in different directions. “Formulators recognize that we need to develop products that respond to more substantive nutritional deficiencies in the US diet while using recognizable ingredients,” Ms. Ceule said. That’s why Corbion developed a line of customizable vitamin and mineral premixes. “This provides bakery formulators the option to either choose from an already developed premix targeted to specific health benefits or work with our team to create a completely customized premix to meet individual needs,” she added.

Learn why formulators choose specific nutrients in the next section.