Micronutrient and Macronutrient-Based Bakery Products: Perspectives and Challenges

Bakery products are an important part of the modern diet, with an increasing awareness of nutrition, there is a growing demand that is both traditionally indulgent and suitable for various health reasons. A bakery product can be used to deliver these nutrients that are commonly deficient in modern diets. It focuses at customer preferences, health claims, and labelling regulations, emphasizing the necessity for open discussion and education to encourage consumer acceptance and trust. Different strategies can be made and materials can be used to add vitamins, minerals, fibre, protein, and other useful components as the core ingredients to baked products without sacrificing flavour and texture. Utilization of food waste like pomegranate peel has shown to significantly increase the levels of Ca, K, Fe, and Zn in cookies. Flour made from drying green banana peel can be substituted with refined flour to enrich bakery products with a good source of potassium, and various vitamins (A, B1, B2, and C). The scientific challenges and difficulties include problems with texture alteration, shelf-life stability, component interactions, sensory acceptability, regulatory aspects, and consumer perceptions need to be addressed. In conclusion, the food sector has both potential and limitations with the production of bakery products based on micro- and macronutrients. The bakeries might satisfy the rising demand for nutritious yet delicious baked goods and enhance public health outcomes by overcoming technological obstacles, comprehending regulatory requirements, and effectively interacting with consumers.