Bakery Innovation Toolkit

As GLP-1 medications reshape how consumers eat, bakeries must rethink how they deliver satisfaction, nutrition, and innovation. To support this shift, we’ve developed a practical toolkit that helps marketing, R&D, and product teams turn GLP-1 insights into new bakery concepts.

Step 1 – Define Your GLP-1-Relevant Product Roles 

Start by mapping key consumer needs to bakery roles. Use the table below during internal workshops with marketing and R&D teams.

Consumer need (GLP-1 users)	Bakery role	Example product focus
Eat less, stay full longer	Satiety anchor	High-protein, high-fibre bread or roll as part of a meal
Protein and fibre in fewer calories	Nutrient-dense snack	Portion-controlled bar, crispbread or soft roll with ≥8 g protein/serving
Still want treats, but lighter	Lighter indulgence	Mini-muffins, cookies, laminated items with reduced sugar/fat and added fibre
Simple, predictable structure	Structured eating	Breakfast roll, sliced bread or bun that “anchors” the day

Step 2 – Set Numeric Nutrition Targets (Per Serving)

These indicative nutrition targets can be used to brief development teams. Adjust as needed to suit your market, brand, and regulations. 

• Everyday anchor breads/rolls: 
• Protein: Minimum 8–10g per serving for GLP-1-relevant products 
• Fibre: Target +3–4g per serving vs current recipe using whole grains, inulin, resistant starch or beta-glucan 
• Lighter indulgence items (e.g. mini cakes/biscuits): 
• Energy: Smaller serving size (e.g. 30–40g instead of 60–80g)
• Sugar/Fat: 10–20% stepwise reduction, partially replaced with fibre or bulking agents

Step 3 – Choose Main Formulation Levers 

For ideation and concepting sessions, share these core formulation tools with your teams: 

• For satiety and structure: 
• Fibre sources 
• Protein sources (mind flavour, colour, and processing) 
• For energy and indulgence control: 
• Sugar reduction strategies 
• Fat reduction strategies For clean label and shelf life:
• Use of enzyme systems over chemical improvers 
• Fermentation, extracts, and other natural tools

Step 4 – Run a Structured Reformulation Process 

Turn strategy into action with a clear, repeatable workflow: 

1. Map your current portfolio: Focus on products high in sugar/fat and low in fibre/protein—especially in sweet bakery. 
2. Prioritise 3–5 hero SKUs for GLP-1-era renovation or line extensions (e.g. anchor breads, nutrient-dense snacks, lighter indulgence formats). 
3. Set clear targets per serving: define protein, fibre, energy and portion size, plus any clean label or front-of-pack messaging. 
4. Prototype and test: Adjust hydration, process, and additives to retain quality. Validate with sensory panels and, where possible, feedback from GLP-1 users.

Interested in applying this toolkit to your portfolio? Get in touch with our team or explore our training programs to build your GLP-1-ready bakery strategy.

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