Ideate, formulate and manufacture best-in-class baked goods and desserts
Whether your bakery manufacturing challenge is delivering indulgence, improving nutrition or achieving greater processing efficiencies, our innovative team and portfolio of commercial bakery ingredients can help. From pin-pointing emerging trends and applications to identifying cost-cutting bakery ingredients, our insight and understanding of baked goods manufacturing is unparalleled in the industry.
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Creating clean label and premium bakery products
Memorable and authentic bakery taste experiences
Whether you manufacture everyday breads or fine patisserie treats, access our market-leading taste portfolio for consumer-preferred taste and sustainable solutions.
Our taste products include:
- Sweet flavours and extracts: create decadent and novel taste combinations
- Savoury flavours and extracts: enhance taste experiences with succulent and rich flavour
- Taste modulation: retain taste and flavour while reducing or removing sugar, salt and fat
Nutritionally enhanced bakery products
From gluten-free options to high-fibre and high-protein solutions, our nutritional ingredients for baked goods can help you deliver on consumer demand for nutrition with transparency and familiarity.
Our nutrition products include:
- Beta glucan: add the immune strengthening ingredient Wellmune®
- Prebiotics and probiotics: promote digestive health with soluble dietary fibre or natural bacteria proteins: add high-quality dairy or plant proteins with a natural clean flavour profile
Improve functionality without compromising taste, texture or appearance
To improve shelf life, enable superior dough handling, shape and volume or retain softness, explore our market-leading suite of enzymes, emulsifiers and fermented ingredients.
Our functional products include:
- Emulsifiers: improve texture and mouthfeel, crumb softness, volume, consistency, stability and rheology
- Enzymes: optimise texture and volume, extend shelf life and freshness and improve processing efficiencies
- Food protection and fermentation: create clean label products with natural mould inhibition and complement product flavour and aroma attributes
- Gum acacia: increase shelf life and nutrition, improve texture and use as an egg-free egg wash alternative
- Acrylamide reduction: reduce acrylamide in baked goods with Acryleast, an acrylamide reducing yeast
Improve ideation, process and product quality
From tracking bakery trends to suggesting process improvements or improving sensory performance, our bakers, food scientists and technicians have extensive plant bakery expertise and insight. Our cutting-edge bakery centres of excellence can replicate any bread, biscuit or fine bakery process, allowing us to assist with challenges spanning from pilot scale-up to limited time offers.
Our equipment includes:
- Static ovens
- Quick-freezing chambers
- Mixer flat beaters
- Cream fillings/ice cream makers
- Convection ovens
- Electric and gas fired fryers
- Horizontal dough mixers
- Texture analysers
- Leavening chambers
- Reversible sheeters
- Laminating/sheeting systems
- C-Cell imaging
Our process platforms include:
- Extraction and concentration
- Distillation and fractionation
- Liquid blending
- Spray drying and dry blending
- Emulsification and compounding
Taste
Memorable and authentic bakery taste experiences
Whether you manufacture everyday breads or fine patisserie treats, access our market-leading taste portfolio for consumer-preferred taste and sustainable solutions.
Our taste products include:
- Sweet flavours and extracts: create decadent and novel taste combinations
- Savoury flavours and extracts: enhance taste experiences with succulent and rich flavour
- Taste modulation: retain taste and flavour while reducing or removing sugar, salt and fat
Nutrition
Nutritionally enhanced bakery products
From gluten-free options to high-fibre and high-protein solutions, our nutritional ingredients for baked goods can help you deliver on consumer demand for nutrition with transparency and familiarity.
Our nutrition products include:
- Beta glucan: add the immune strengthening ingredient Wellmune®
- Prebiotics and probiotics: promote digestive health with soluble dietary fibre or natural bacteria proteins: add high-quality dairy or plant proteins with a natural clean flavour profile
Function
Improve functionality without compromising taste, texture or appearance
To improve shelf life, enable superior dough handling, shape and volume or retain softness, explore our market-leading suite of enzymes, emulsifiers and fermented ingredients.
Our functional products include:
- Emulsifiers: improve texture and mouthfeel, crumb softness, volume, consistency, stability and rheology
- Enzymes: optimise texture and volume, extend shelf life and freshness and improve processing efficiencies
- Food protection and fermentation: create clean label products with natural mould inhibition and complement product flavour and aroma attributes
- Gum acacia: increase shelf life and nutrition, improve texture and use as an egg-free egg wash alternative
- Acrylamide reduction: reduce acrylamide in baked goods with Acryleast, an acrylamide reducing yeast
Operation Excellence
Improve ideation, process and product quality
From tracking bakery trends to suggesting process improvements or improving sensory performance, our bakers, food scientists and technicians have extensive plant bakery expertise and insight. Our cutting-edge bakery centres of excellence can replicate any bread, biscuit or fine bakery process, allowing us to assist with challenges spanning from pilot scale-up to limited time offers.
Our equipment includes:
- Static ovens
- Quick-freezing chambers
- Mixer flat beaters
- Cream fillings/ice cream makers
- Convection ovens
- Electric and gas fired fryers
- Horizontal dough mixers
- Texture analysers
- Leavening chambers
- Reversible sheeters
- Laminating/sheeting systems
- C-Cell imaging
Our process platforms include:
- Extraction and concentration
- Distillation and fractionation
- Liquid blending
- Spray drying and dry blending
- Emulsification and compounding
Case Studies
See how Kerry has helped companies develop winning bakery products
Acrylamide Reduced by Using Acryleast™ in Organic Crackers
Doughnut Freshness and Shelf Life Improved, Waste Reduced
Premium Bakery Glaze Improved Efficiency and Appearance
“We reached out to Kerry because we needed to develop an extended shelf life solution for our breads. Kerry worked with us in a spirit of transparency, on the bench, focusing on our unique business needs.
Working with Kerry, we learned how the enzymes worked with the emulsifiers and felt as if we were co-designing our own solution. We are pleased with the results and are currently working on a natural shelf life preservation system for our new line of natural breads.”
– Global Bread Manufacturer
Explore KerryDigest bakery insights
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Exploring Four Bakery Ingredient Trends |
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Reducing Acrylamide in Food Processing
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Comfort Food During COVID-19
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Bakery Trends During COVID-19 |
Accreditations
