Discover IMCD latest Bakery formulation: our Vegan “Cri-oche” with indulgence without compromise
In an evolving bakery landscape, consumers are increasingly driven by health, sustainability, and indulgence. Trends like vegan diets, clean-label expectations, and gut health benefits are reshaping the bakery sector at a record pace.
At IMCD, we lead the way by providing advanced technical support, ingredient expertise, and innovative solutions that meet the challenges of tomorrow’s bakery creations. As a key distributor of food ingredients, we empower our customers to stay ahead — delivering on consumer demands without compromising on taste or quality.
Embracing the Future of Bakery: Trends Shaping 2025 and Beyond
At IMCD, we believe the future of bakery is as delicious as it is responsible. Today's consumers are no longer just buying products; they are buying values. The next generation of bakery icons will be those that masterfully balance indulgence, wellness, and transparency.
Our latest proof of concept — a 100% plant-based, clean-label Vegan Brioche — is crafted to answer the most powerful trends driving the bakery market forward:
• #1 Ingredients and Beyond: The Pursuit of Purity
Health and naturalness are top priorities. Freshness, clean ingredient lists, and the absence of artificial additives define premium quality in the minds of consumers. Products must feel as close to homemade as possible — without compromise.
• #2 Wildly Inventive: The New Era of Indulgence
Experience is everything. More than 40% of consumers actively seek unique, surprising bakery creations. Blurring the lines between classics, hybrids between Brioche and Croissant, like our innovative Vegan Brioche - or to be more precise, our Vegan “Cri-oche” - delivers the "wow" factor that ignites curiosity, drives shareability, and builds brand loyalty.
• #3 Flourish from Within: Wellness as the New Luxury
Digestive health is no longer a niche concern; it's a lifestyle choice. Fiber-enriched bakery goods resonate with modern consumers who seek inner balance and daily vitality. Our Vegan “Cri-oche” is a source of fibre, making every bite a step toward holistic wellbeing.
• #4 Rethinking Plants: Beyond Veganism, Toward Conscious Indulgence
Plant-based is not a trend — it's a revolution. Flexitarianism is reshaping bakery expectations, as consumers demand plant-powered options that are every bit as delicious and satisfying as their traditional favorites.
With innovations like faba bean proteins, we empower our partners to lead this movement with authenticity and flavor. More than 1 in 5 consumers globally identified the bakery category as their preferred source of protein in 2023–24, during which plant-based bakery launches featuring faba bean protein grew by 71%.
Our Concept: Vegan “Cri-oche” with Indulgence Without Compromise
Value Proposition
100% plant-based, clean-label, and free from artificial preservatives while maintaining an authentic, soft, and airy texture. Designed for health-conscious consumers, our Vegan “Cri-oche”, hybrid between a Croissant and a Brioche improves Nutri-Score from E to D, ensures sustainability, and delights in every bite.
Concept Highlights
• Clean Label Excellence
o No Ascorbic Acid (E300)
o No Emulsifiers (E471, E472e)
o No Artificial Preservatives (E282)
• Vegan Formulation
o Egg replacement
o Dairy-free
• Nutritional Value Enhancement
o Nutri-Score D (improvement from E)
o Source of Fibre (>3g/100g)
• Sustainability
o Stable process tolerance
o Extended shelf-life with fresh keeping up to 7 days
o Cocoa-free
Quality Ingredients Driving Innovation
Our Vegan “Cri-oche” is powered by a carefully selected set of high-performing ingredients:
• Enzymes
o Alpha-Amylases: Boost yeast fermentation for fine crumb texture and increased volume.
o Hemicellulases: Strengthen dough stability, optimize the Non-Starch Polysaccharides network and gluten development.
o Lipases: Replace emulsifiers (E472e) for improved gluten network and dough volume.
o Maltogenic Amylases: Enhance softness and prolong freshness with a good crumb resilience.
• Cultured Wheat Flour
o Natural product obtained by natural C14 certified fermentation to replace Calcium propionate preservative (E282) into yeast leavened doughs. Exceptional microbiological stability over time with a moderated impact during process maintaining the quality, texture and taste.
• Soluble Fibers
o Soluble dietary fiber for sugar reduction and to improve the nutritional profile. Process stability including Baker’s yeast fermentation resistance
• Malt Extract
o Restores natural color typically lost with cocoa removal.
• Natural Flavours
o Sweetness Modifier: Restores perceived sweetness without added sugars.
o Vegan Butter Flavour: Recreates indulgent buttery notes.
o Cocoa Flavour: Mimics the deep taste and slight bitterness of cocoa.
• Egg Substitute System
o A smart blend of starches, faba bean protein, chlorella powder, and wheat fiber — perfectly replicating the functional benefits of eggs in baking.
Why Partner with IMCD?
At IMCD, we are more than an ingredient distributor — we are your innovation partner.
Our Expertise Covers:
• Process optimization for clean label and shelf-stable bakery solutions.
• Nutritional improvements for better Nutri-Scores.
• Technical support and troubleshooting for bakery process challenges.
• Co-development of custom bakery concepts based on the latest consumer insights.
Work with us to benefit from:
• A complete toolbox of clean-label ingredients, natural flavours and colours, nutritional ingredients (fibres, proteins, …).
• Customized technical support by Bakery specialists.
• Proactive insights into bakery trends and beyond.
• Access to our Technical Centre of Excellence, in Mechelen, Belgium, for trials and formulation support.
Let's Create the Future of Bakery Together!
Contact your local IMCD representative or visit our Technical Centre of Excellence to explore how we can elevate your next bakery innovation.