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bread and baked goods are increasingly stepping into the functional food arena, with the past month alone seeing a number of new developments designed to bring added health to the category. omega-3 bread george weston bakeries in the us this week launched an omega-3 bread, which is formulated to improve heart health. grains & more double omega bread, marketed under the arnold and brownberry brand names, contains 25mg of omega-3 epa/dha per slice.

the new product pipeline's of ingredient companies have been bountiful this year. in the first of two round-ups on new ingredients that have become available for food manufacturers this year, foodnavigator.com highlights launches of carbohydrates and fibres, cultures, enzymes, and fats and oils. carbohydrates and fibres french firm colloides naturels international launched a new 'nutritional texturiser' combining acacia gum fibres and wheat which it claims is both highly functional and nutritious.

for many consumers, though, eating gluten-free foods is a necessity, not a choice. they are gluten-intolerant due to a medical or health condition such as celiac disease, gluten/wheat intolerance or sensitivity, adhd, autism and other conditions. and while many people know they have these conditions, there are also those who are undiagnosed. both segments are benefiting from the improved awareness of gluten-intolerance and the growing number of products serving this sector.

new flake ingredients, based on an ancient variety of barley, can extend the shelf life of multi-grain breads, rolls and bagels by a least 20 per cent, claims kampffemeyer food innovation. the hamburg-based milled grain application house said its stoneage barley flakes consist of 95 per cent of amylopectin as well as a high content of cholesterol-lowering beta glucans and can meet the growing demand for healthier baked goods, particularly in the uk, germany and the eastern european market.

the taste of wholegrain breads, compared to bread made from refined grains, may not inhibit consumption amongst consumers as much as previously thought, suggests a new study. taste has been identified as a key restraining factor on consumer acceptance of wholegrain products, despite the health benefits associated with wholegrains over refined grains. indeed, dr.

functional foods maker fact corporation said it has developed a proprietary formula for a reduced carbohydrate, high fibre bread. fact president jacqueline danforth said that consumer research conducted earlier this year involving people on restricted or weight-loss diets, as well as consumers who prefer healthy food alternatives, all gave positive reviews to the fact breads in both taste and texture.

tate & lyle has announced the introduction of a new line of branded fibre ingredients called promitor, which can be used in a broad range of food products to help consumers meet fibre intake targets. in both europe and the us, surveys have shown that consumers struggle to meet daily recommended fibre intake though natural dietary sources alone. in the uk, recommended fibre consumption is 18g per day; in france 25 to 30g; and in germany 30g.

ingredients specialist dsm is helping bakers target the lucrative health-conscious market with its newest enzyme product, designed to overcome the typical obstacles associated with producing high fibre breads. according to the company, bakezyme wholegain efficiently tackles the problems of reduced volume and unstable crumb structure - promising better taste, texture, feel and aesthetic value than generic wholegrain products.

irish mineral specialist marigot's aquamin complex appears to have benefits beyond enhancing the mineral content of certain specialist bakery products: it has also been seen to improve the texture of gluten-free bread. the ingredient, rich in calcium and magnesium, is derived from red seaweed lithothamnion coralliodides , which is harvested under licence by marigot off the south west coast of ireland.