Modern Baker – Innovative Functional Food Products

Modern Baker Ltd是一家快速发展的英国制造商和零售商，专门生产发酵的有机健康食品。在拟议的项目中，它正在寻求评估使用新颖的、可扩展的发酵方法开发自己的有机产品品牌的可行性。英国采购的成分。该公司认为，其新产品系列可以通过创新的组合，（包括专有的文化选择），英国独家采购的功能性成分和独特的包装和产品设计。同时继续坚持三个核心原则，以满足当前消费者的需求-美味，天然营养和明确的来源（>95%有机，完全可追溯）-现代贝克还打算，其产品具有国际，专门为Free From市场开发的现有产品，如无麸质（GF）面包，一直在努力实现可扩展性，部分原因是与传统小麦面包相比，其口感或适口性以及它们较低的烘焙性能（导致商品成本高，产品供应受限）现代面包师打算利用最近的科学证据和消费者反馈，（以及恢复发酵/培养食品）可以成为提高产品质量、营养特性和保质期的“平台技术”;酸面团烘焙产品比传统生产的产品需要更少的配料（需要额外的酵母、麸质、脂肪、还原剂、大豆粉、乳化剂、防腐剂和其他（通常是酶）加工助剂）。在拟议的项目中，Modern Baker打算通过广泛的市场研究和与潜在客户、合作者和供应商的接触来评估其开拓产品系列的市场潜力。

Modern Baker Ltd is a rapidly growing UK manufacturer and retailer specialising infermented, organic health foods.In the proposed project it is seeking to evaluate the feasibility of developing its own brandedrange of organic products using novel, scalable fermentation methodologies tailored tounique, UK sourced ingredients.The company believes that its new product range could be strongly differentiated by aninnovative combination of novel manufacturing (including proprietary culture selection),exclusively UK sourced functional ingredients and unique packaging and product design.Whilst continuing to adhere to three core principles that match with prevailing consumerdemands – great taste, naturally nutritious and clear provenance (>95% organic, fullytraceable) – Modern Baker also intends that its products have international, mass-marketpotential.Existing products that have been developed specifically for the Free From market, such asgluten-free (GF) breads, have struggled to achieve scalability, in part because of inferiorpalatability in comparison with conventional wheat bread and their low baking performance(which leads to high cost of goods and restricted product availability).Modern Baker intends to capitalise on recent scientific evidence and consumer feedback thatsuggests that sourdough (& a return to fermentation / cultured foods) could be the “platformtechnology” for products with improved quality, nutritional properties and shelf life;sourdough baked products require substantially fewer ingredients than conventionallyproduced equivalents (which require additional yeast, gluten, fats, reducing agents, soya flour,emulsifiers, preservatives and other (often enzymatic) processing aids).In the proposed project, Modern Baker intends to evaluate the market potential for itspioneering product range via extensive market research and engagement with prospectivecustomers, collaborators and suppliers.