Pastries - reformulation and innovative development

A donut and a waffle, both dusted with powdered sugar
© iStock.com / MarinaZg; Edited with AI by Fraunhofer IVV

We develop and reformulate pastries

For many consumers, pastries are an integral part of their daily lives. However, consumer demands are constantly changing, whether for nutritional, ethical or economic reasons. This challenges the baking industry to rethink traditional recipes and redefine them using modern technologies.

We support you in the optimization of existing products as well as in the development of new market innovations and accompany you from the idea to successful implementation.

A diagram showing the six steps in the production of pastries: formulation, mixing, aeration, preparation, baking, post-processing

Customized recipe adjustments

For the development and reformulation of your pastries, we combine commercially available and newly developed ingredients and replace certain ingredients. Our outstanding expertise in food ingredients and functional raw materials enables us to develop customized solutions. We use our unique in-house protein database, which provides comprehensive information on plant proteins, their functional properties and interactions, to identify optimal ingredient combinations for your specific requirements.

Adaptation of the production process

Thanks to our interdisciplinary research at the Fraunhofer IVV, we combine the latest scientific findings with practical applications to develop innovative confectionery and baked goods. The focus is on the optimal functionalization of raw materials - a decisive factor that is significantly influenced by the process steps used. We use innovative processes to create groundbreaking product solutions. In our state-of-the-art food pilor plant, we produce prototypes and evaluate their quality using precise analysis. These results serve as the basis for the smooth integration of new recipes and adapted processes into your production.

Analyses and services in the pastry sector

Product development

Reformulation

  • Replacement of egg, milk, gluten   
  • Reduction of sugar, salt
  • Enriched with protein and fibre
  • Development of clean label products
  • Optimisation of the fatty acid profile

 

 

Quality assessment

Composition, functionality, processing behavior, texture analysis, sensory analysis, shelf life

  • Raw materials
  • Doughs and masses
  • Final products

Pastries - Research and technology

We cover the entire process chain: from production to quality assessment of pastries. With individually adapted recipes and targeted reformulation, whether using commercially available or specially developed ingredients, we create tailor-made solutions.

Expertise along the entire processing chain

Our team optimizes loosening methods, adapts baking processes and develops product innovations directly in our food pilot plant. State-of-the-art laboratories, pilot plants and close cooperation between experts in the fields of food development, shelf life assessment, food sensory analysis and packaging development make us unique.

We analyze relevant quality characteristics along the entire processing chain. This enables us to identify and optimize specific levers in your production.

Research projects about reformulation

 

Egg substitute in pastries

 

Oleogels as a substitute for saturated fats and palm oil

 

Plant extracts for sugar-reduced foods