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EHL Ingredients has introduced a new range of seed blends tailored for the bakery sector, designed to help bakers and food manufacturers create innovative products that align with current market trends.

Available under the Lähde brand, the new blends include: sunflower, poppy and sesame; chia, sunflower and pumpkin; linseed, sesame and poppy; caraway, poppy and sesame; and sunflower, flax and pumpkin. These are ideal for a variety of baked goods such as bagels, sourdough, rye bread and bloomers, gluten-free and plant-based breads and rolls, and high-fibre and low-carb loaves.

The blends work as both a filling or topping, and are stable under high temperatures. They are said to enhance the visual appearance, helping bakeries stand out with premium, health-focused offerings. The blends cater to the growing consumer demand for healthy, minimally-processed bakery products, as shoppers increasingly avoid ultra-processed foods.

Tasneem Alonzo, joint managing director at EHL Ingredients, said: “We have supplied seeds for some time but we have more and more customers requesting specific blends for contemporary foods, such as bagels, free-from breads, protein loaves and premium sourdoughs. We want to make it easy and accessible for bakers to incorporate seeds blends into their finished products and offering them as seed blends sparks ideas for new products that tap into this lucrative market."

“We are already working with some key players in the sector, both large scale establishments and artisan bakeries, and we’re keen to speak to businesses about our new seed blends, custom blends and ideas for new bakery recipes and formulations.”

The seed blends come in various of pack sizes for large-scale bakeries, craft bakers, in-store bakeries, start-ups and food manufacturers. They are also available in vegan, non-allergen and organic formats.

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