For many years protein was considered the buzz word amongst athletes and body builders, but the latest research from Mintel indicates that the appetite for sports nutritional products is going mainstream, with as many as one in four British people having consumed a sports nutrition product in the last three months.
This consumer trend could be good news for the bread industry, as research has shown that consumption of these products is primarily amongst a younger demographic with higher incomes than the average. Of those researched, two in five have consumed a sport nutritional product in the past three months and of those three in ten have an income over 50,000 stg. These consumers are willing to pay more for products that compliment their healthy lifestyle and diet.
The increase in consumption is noteworthy, according to Mintel Global New Products Database (GNPD), the number of food and drink products launched in the UK with a high-protein claim rose by 97% between 2014 and 2015 and 498% between 2010 and 2015.
Over one third of adults researched believed that protein in particular was an important constituent for a healthy diet. They agreed that eating protein enriched foods offered the advantage of ensuring their intake of protein was sufficient, that it supported a healthier more active lifestyle and that that it helped keep fuller them for longer.
With bread often getting a battering in the press, developing products that have “sports nutritional” elements such as protein offer opportunities to grow new and possibly more lucrative markets. Kells Wholemeal has a complete blend which provides a simple solution if you wish to develop a protein enriched bakery product.
Power Flour, Kells Protein bread blends are made from a number of naturally occurring protein sources such as sprouted pea, lentil, flax seed and apple fibre. This bread contains the added goodness of sprouted seeds which is said to improve the bioavailability of certain vitamins minerals and proteins. Developed in house by our technical team, this bread uses the very best ingredients and the recipe gives a high protein claim. These bread blends come in Wholemeal and multiseed varieties.
Kells Power Flour
• DELIVERS OVER 50% MORE PROTEIN THAN AN AVERAGE SLICED BROWN LOAF
• BROWN POWER FLOUR IS HIGH IN FIBRE
• WHITE POWER FLOUR HAS A SOURCE OF FIBRE CLAIM
• POWER FLOUR CONTAINS 9% SPROUTED SEEDS IN THE FINAL PRODUCT
Call us today for more information, we can assist you with your product development ideas
Doughnuts are the sweet treat of the moment, just look at the proliferation of trendy doughnut bars in our Capital to see that the appetite is still very strong to indulge in these yeasted treats. Whether you like them simple and traditional dipped in sugar or salted caramel and honeycomb…the humble doughnut looks like it will stand the test of time.
People love the taste of sourdough, its tangy and chewy texture make it a bread lover’s favourite pick. The long fermentation process also makes it easier to digest, adding to its popularity amongst health conscious consumers. Here is a sourdough recipe for Pain Au Levain with Whole wheat flour and cracked wheat.
Guinness + soda bread = Ireland on a plate!
Nore Soda is one of Kells Wholemeal’s most popular bread blends, and is the perfect way to get consistency in your product delivery every time. Its easy to make simple amendments to the make up recipe to create different flavours such as this recipe for Guinness and Treacle Soda Bread.
“Premix blends are simply recipes that we created. We do all the weighing up of ingredients and you just mix and bake. By using one of our blends you can save money and time by producing perfect, authentic breads every time, in turn using those savings to develop other areas of your business.” says Robert Mosse. “It eliminates the labour of weighing individual items; simplifies the preparation and production process; improves production consistency; shortens manufacturing times and reduces storage requirements.”
The humble sandwich has its origins long before the infamous words uttered by John Montagu (The 4th Earl of Sandwich) in 1792, calling for meat to be served between slices of bread. Apparently to avoid interrupting a gambling game, urban myth or reality, the name stuck and today, hundreds of thousands are served around the world every day.
Creating healthy options continues to dominate product development in the bakery sector, but despite the kaleidoscope of new health products with their label claims and marketing, the craving for classic indulgence will never wane. What can compare to a slice of cake, a square of shortbread or an oaty flapjack with a cup of tea?
Top 5 Reasons to Love Kells Wholemeal
It’s not just Minions that love bananas, and banana cake, it’s a flavor that is becoming popular world over, even in places like Scandanavia, France and Italy where it’s not a traditional flavor. Here in Ireland we have always loved our banana cake, and with our easy to use cake blend it is simple to add a number of banana cake products to your range.
Easter is a time of celebration, the arrival of Spring, longer evenings and family events. It is also an opportunity for bakers to create seasonally themed baked goods to increase sales during this period. We are delighted to bring you our Easter Delights Recipe Booklet with easy ideas to create seasonal treats.
Archaeologists and historians can give detailed accounts of how the cocao bean was used in ancient times to heighten romantic feelings. Take the Aztec emperor Montezuma who was said to indulge in the beans to enhance his romantic endeavours.
It can all be put down to phenylethylamine and tryptophan, that help create serotonin and stimulants, which mimic the feelings of falling in love. So we get all that and delicious taste? What’s not to like?
Make a delicious Valentines Chocolate Cake from our range, decorate with Millie’s Icings and job done.
Happy Valentines from all of us at Kells Wholemeal!
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