Fats are a crucial pillar of great bread. They create softness, enhance flavor, and extend shelf-life. But not all fats are created equal. While some fats fuel energy and support essential body functions, others (especially saturated fats) can be harmful when consumed in excess.
With 67% of consumers seeking products with low-fat claims and 75% interested in foods that support overall wellness, bakers face a challenge. In fact, a study of more than 9,000 adults found that consuming just two slices (120 grams) of white bread daily was linked to a 40% higher risk of weight gain and obesity.
So, how can bakers create rich, indulgent breads while meeting the growing demand for healthier alternatives? The solution lies in understanding the role of fats and innovating with purpose. Read on to explore how this balance can be achieved.
What are saturated fats?
Saturated fats are primarily found in animal products like butter, cheese, and fatty meats, as well as in some plant oils like coconut oil. These fats are solid at room temperature and, when consumed in excess, can raise levels of LDL cholesterol (the "bad" cholesterol) in the blood. High LDL cholesterol contributes to atherosclerosis, a condition where the arteries become clogged, increasing the risk of heart disease and stroke.
What are unsaturated fats?
These fats are liquid at room temperature and can help lower LDL cholesterol, supporting heart health and improving insulin sensitivity, which helps prevent conditions like type 2 diabetes. Unsaturated fats are found in seeds, nuts and vegetable oils such as rapeseed, sunflower and olive oil. They do not increase the "bad" cholesterol, instead they help maintain "good" cholesterol.
How much fat should we consume to remain healthy?
The World Health Organization recommends that no more than 10% of our total daily energy intake should come from saturated fats. Yet, in many western countries, adults aged 35 and older report that around 35% of their diet exceeds this, with 15% or more of their energy intake coming from this type of fats.
More than 1 in 3 adults has some form of cardiovascular disease, but there is some good news. 80% of heart disease and stroke can be prevented. A powerful way to reduce the risk is by switching to unsaturated fats, found in plant-based oils, nuts, seeds, and fatty fish.
Looking to make your bread a healthier choice? With Puratos, you have access to a diverse range of ingredients and solutions that make creating healthier, delicious breads effortless.
What role does fat play in bread-making?
Fats play a fundamental role in bread-making, not just for flavor, but for the texture and freshness your customers appreciate. They help create that soft, rich crumb and give bread a satisfying, tender bite. Fats also lock in moisture, keeping your bread fresh for longer.
But what happens when you reduce or replace fats, especially saturated ones? It can affect the softness and freshness of your bread, sometimes leading to a drier texture or quicker staleness, something no consumer wants. Today’s shoppers expect innovation, and they won’t settle for dry, lifeless bread. They want the best of both worlds: healthier options without compromise on taste, quality, and experience.
With solutions like Mimetic and Puralsim, Puratos enables you to create healthier, flavorful breads that remain soft and fresh. Let’s explore these.
Mimetic
Mimetic is an innovative, plant-based specialty fat that serves as an ideal alternative to butter in rich breads, offering a 1-to-1 replacement. Not only is it 30-50% more cost-efficient than butter, but it’s also three times more sustainable, with a significantly lower environmental impact.
Mimetic delivers excellent workability and flawless layering during the lamination process, ensuring the same indulgent buttery mouthfeel, crispiness, flakiness, and shortbite in finished products. Plus, it’s plant-based, cholesterol-free, and made with 100% RSPO-certified palm oil, making it a healthier and more sustainable choice.
Puraslim
Another range of ingredients you can add to your arsenal are Puraslim mixes and improvers, designed to reduce fats and calories in soft and sweet breads. Perfect for indulgent products like brioche, sweet-filled buns, and panettone, Puraslim enables up to 50% fat reduction and up to 20% cost savings. This range supports your bread in becoming clean(er) label, offering better nutritional value while maintaining freshness and flavor.
What do consumers look for on labels?
Nearly 80% of US adults now regularly use the Nutrition Facts panel on food labels when making purchasing decisions, a significant increase from 62% in 2005. Consumers tend to check labels for calories, fat, fiber, and carbohydrates to help compare products and make healthier choices.
Taking this into account, consider lowering your bread’s fat content with our innovative solutions. Would you like to target other areas of your bread’s nutritional profile? Take the following suggestions on board.
What bread should you bake more of?
While bread is a common food around the globe, not all varieties have the same nutritional value. As mentioned, label-consious consumers consider fat and calories an important factor, but other nutrients also come to play. Give your customers more options to fit their lifestyle, which will set you apart in the market. Consider offering these bread varieties.
Fiber-rich bread
Fiber-rich breads are an excellent choice for health-conscious consumers. By incorporating whole grains and seeds into your recipes, you can create delicious, nutritious breads that support gut health and provide essential vitamins and minerals. Puratos offers a range of innovative solutions to help you achieve this.
Our Puravita mixes make it easy to bake diverse, high-fiber breads packed with the benefits of whole grains and seeds. These breads can help consumers reach their recommended dietary fiber intake while providing additional health benefits.
Additionally, our Softgrain, Sproutgrain, and GrainDesign products offer ready-to-use tender sprouts, whole grains, and seeds infused with sourdough or sprouted and fermented for superior taste and natural freshness. These ingredients not only enhance the nutritional profile of your breads but also make them more visually appealing and delicious.
Sourdough for better digestion
Often praised for its simplicity and flavor, sourdough is another excellent choice for health-conscious bread lovers. Made with flour, water, salt, and a starter culture, sourdough undergoes a long fermentation process. This not only gives it its distinct tangy flavor but also increases the bioavailability of vitamins and minerals, making them easier for the body to absorb.
The fermentation also breaks down proteins like gluten, which may make sourdough easier to digest for some individuals. While it may not be suitable for those with celiac disease, sourdough offers numerous health benefits, including better blood sugar management and gut health, thanks to its high content of polyphenols and soluble fiber.
Learn more about producing sourdough at scale.
Innovate with Puratos
Switching up ingredients to lower fat without sacrificing that rich, delicious taste of bread can help you reach a wider, more health-conscious audience. When you're ready to take the next step, contact your local Puratos representative to explore our range of innovative ingredients.
REFERENCES
- Role of Fats in Breadmaking – Lesaffre
- Fat Percentage – Chain Baker
- Best Bread for Saturated Fat – Wildgrain
- Can I Eat Bread and Still Lose Weight? – MedicineNet
- Puraslim – Puratos
- Puraslim – Puratos
- S500 – Puratos
- Article on Fatty Acids in Breads – Springer
- Food Trends Following the Gut Health Boom – Taste Tomorrow
- EFSA Report on Bread – EFSA
- American Heart Association – American Heart Association
- ERS Chart on Bakery Products – ERS
- Mimetic – Puratos
- What Consumers Want From Their Daily Bread – Supermarket News
