Professional Bakery Ingredients and Expertise

Collaborate with our renowned team of commercial bakers and food scientists to deliver delicious, nutritious and cost-effective bakery products. 

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.



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:

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:

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

cake with icing

Exploring Four Bakery Ingredient Trends
Read on KerryDigest

processed fried food

Reducing Acrylamide in Food Processing
Read on KerryDigest


mac and cheese

Comfort Food During COVID-19
Read on KerryDigest

cinnamon rolls

Bakery Trends During COVID-19
Read on KerryDigest