Research as the key to a future-proof, vegan bakery range

The baking industry has changed dramatically in recent years. What once began with dairy-free margarine and soy milk is now a complex discipline: vegan baked goods have developed from a niche to an integral part of many product range strategies. It is no longer just about avoiding animal products, but about real innovation - on both a small and large scale. 

The development of vegan recipes is highly dynamic. New alternative raw materials and technologies are constantly entering the market. Particularly intensive work is being done on alternatives to whole egg - one of the most challenging ingredients when it comes to texture, emulsifying properties or binding. A simple substitution hardly works here. Instead, well thought-out combinations and recipe adaptations are needed, which require in-depth technical understanding and experience. 

“Whole egg cannot be replaced by a single vegan ingredient - we are talking about a functional complexity that can only be matched using several well combined raw materials,” says Jessica Wiertz, Technical Sales Manager Brenntag Food & Nutrition EMEA. 

At the same time, customer requirements are changing. Today, it's not just about “vegan”, but also about clean label, palm oil-free and regional origin. The availability of appropriate raw materials is not always given, especially as functional properties such as viscosity or aroma stability are not automatically provided with plant-based ingredients. Vegan solutions that not only work technologically, but can also hold their own economically and in terms of sensory properties compared to conventional products, are therefore particularly in demand. This is because consumers expect a product with a comparable texture and taste. 

Brenntag meets these requirements with a two-pronged approach: on the one hand, we offer directly applicable solutions - food solutions - such as vegan gelatine castings, functional blends for vegan mixes (also gluten-free) or enzymatic applications. On the other hand, we draw on a wide range of individual raw materials, including vegetable oils, starches, proteins and fibers - always tested for quality, taste and efficiency. 

Research and development plays a decisive role here. This is because vegan baked goods require far more than a simple change to the list of ingredients. The new raw materials have different properties - in terms of color, texture, flavor or behavior during baking and freezing. Consistently high product quality can only be ensured through intensive application tests, sensory tests and constant comparison with conventional reference products. 

“We test every solution not only in the laboratory, but also in practice - with a clear focus on taste, texture and consistency. Only what is convincing goes into production.” says Frank Sweningson, Technical Sales Manager Food Solutions, Brenntag Food & Nutrition. 

Sustainability is also increasingly becoming a decisive factor. Customers and consumers are paying more attention to the origin of ingredients, the carbon footprint and ethical standards. The demand for transparency is growing - as is the desire for solutions that are produced locally and are available in the long term. For us, this means that sustainable concepts are no longer an option, but a prerequisite for market success. 

Last but not least, our daily work with customers shows how important local market knowledge is. Even internationally established products such as toast or burger buns differ in terms of recipe and expectations from country to country. Those who understand and can implement regional requirements have a decisive advantage. This is where our decades of experience in the industry and cooperation with our 13 EMEA-wide Innovation & Application Centers pay off - as does our ability to combine technological expertise with a real understanding of the market. 

The production of vegan baked goods is therefore more than just a reaction to the zeitgeist - it is a real opportunity for bakers, manufacturers and developers to make their product ranges ready for the future and innovative. Those who invest now in functional, sustainable and market-oriented solutions are sending out a strong signal - for quality, responsibility and competitiveness. 

Your direct contact to Brenntag:  

About Brenntag Food & Nutrition:   

With tailor-made solutions, innovative approaches and a strong network of experts, Brenntag Food & Nutrition helps bakeries and food producers to make their products more sustainable, cost-efficient and even better - without compromising on quality and taste. Thanks to its global reach and local expertise, Brenntag Food & Nutrition can source and supply an extremely comprehensive range of high-quality nutrients to meet the changing needs of customers.  

About Brenntag: 

Brenntag is the global market leader in the distribution of chemicals and ingredients. The company plays a central role in connecting customers and suppliers in the chemical industry. Headquartered in Essen, Germany, Brenntag has more than 18,100 employees worldwide and operates a network of around 600 locations in over 70 countries. In 2024, Brenntag achieved sales of EUR 16.2 billion. Our two global divisions, Brenntag Essentials and Brenntag Specialties, offer a broad and diversified portfolio of industrial and specialty chemicals and ingredients as well as tailored application, marketing and supply chain solutions, technical and formulation support, comprehensive regulatory expertise and digital solutions for a wide range of industries. Brenntag pursues ambitious sustainability goals and is committed to sustainable solutions in its own sector and in the industries it supplies. The Brenntag share has been listed on the Frankfurt Stock Exchange since 2010 and on the DAX since September 2021. In addition, the Brenntag SE share is listed in the DAX 30 ESG and DAX ESG Target. Further information can be found at www.brenntag.com.