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How functional bakery and cereals can deliver results

By Shane Starling+

29-Mar-2012
Last updated on 06-Jun-2012 at 11:40 GMT

Related topics: Processing

Speakers

Shane Starling

Mr Shane Starling

Senior Editor
NutraIngredients.com

Matt Incles

Mr Matt Incles

Market Intelligence manager
Leatherhead Food Research

Bread, baked goods and breakfast cereals are increasingly stepping into the functional food arena, with consumers increasing leaning towards more nutritious products even in the staple food categories.
Indeed, bakery and cereals account for almost 23 per cent of the global functional foods market with sales worth $5.5bn between 2006 and 2010, notes market analyst Leatherhead. 
Ingredients incorporated into bread and breakfast cereals in the past few years include omega-3, plant sterols, oat bran, vitamins, antioxidants and superfruits. 
We ask what are the opportunities for future innovation in staple food fortification.

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