Page 31 - Baking Europe Journal - Winter 2022

INDUSTRY RESEARCH
WHAT ABOUT FLATBREADS? 31

catering for their individual needs and
preferences. New ingredients are
being used to create innovative
fl avours that also leverage the
nutritional quality of the product.

Microalgae and seaweed enriched
fl atbreads off er an unusual colour and
taste with an improved nutritional
profi le. There is also a trend for using
vegetables such as carrots and
pumpkin as a base, instead of
conventional cereals (i.e., wheat, rice,
or corn) to off er a wider range of
nutritional and organoleptic choices.
Incorporated health-benefi cial
ingredients such as vitamins and
antioxidants are now regularly chosen About the author
Dr. Fatma Boukid is senior project
by manufacturers to make functional manager at Clonbio group (Dublin,
foods. The use of prebiotics and Ireland). She is an active researcher
probiotics is also increasing due to in Food science and technology
their positive eff ects on health. with a focus on plant-based
ingredients and sources (proteins,
Sourdough and its technology are fi bres, cereals, microalgae,
attracting attention as an old food legumes and pseudocereals)
with new processes, having several for developing plant-based
health benefi ts, especially for alternatives and innovative bakery
vegan, vegetarian, gluten-free, digestive health. New approaches are products.
egg-free and lactose-free). Flatbreads being developed to mitigate the
are generally aff ordable, palatable and safety issues related to the
ready-to-eat wraps with a long shelf development of processing
life. During the pandemic, interest in contaminants such as acrylamide and
shelf-stable staples helped contribute aromatic hydrocarbons. For instance,
to increased demand for fl atbreads. blanching or acid immersion of raw
ingredients could reduce acrylamide
Endless opportunities for innovation formation during baking. Smart
Flatbreads off er limitless possibilities packaging could also off er continuous Contact detail
for innovation. As the fl atbread monitoring and improvement of the ClonBio Group Ltd.
market grows, manufacturers quality and safety of the product. 6 Fitzwilliam Pl, D02 XE61 Dublin,
continue to introduce new products. With so much interest in fl atbreads, it Ireland
Personalised nutrition can further is perhaps unsurprising that so many T: +36 30 276 9378
extend the purchasing of fl atbreads commentators are expecting the E: fboukid@clonbioeng.com
by health-conscious consumers by market to rise. W: www.clonbio.com

References
1 Boukid, F. Flatbread - A Canvas for Innovation: A Review. Appl. Food Res. 2022, 2, doi:10.1016/j.afres.2022.100071.
2 Boukid, F.; Rosell, C.M. The Nutritional Quality of Wholegrain and Multigrain Breads Is Not Necessarily Better than White
Breads: The Case of Gluten-Free and Gluten-Containing Breads.
https://doi.org/10.1080/09637486.2022.2086974 2022, doi:10.1080/09637486.2022.2086974.
3 Boukid, F. The Realm of Plant Proteins with Focus on Their Application in Developing New Bakery Products. In Advances in
Food and Nutrition Research; Zhou, W., Gao, J., Eds.; Academic Press: Cambridge, 2021; Vol. 99, p. In press.

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