Paris Baguette is reaping the rewards of its R&D-focused management philosophy, emphasized by Chairman Huh Young-in, with the success of its low-sugar bakery products.
On July 29, Paris Baguette announced that its health bakery brand, 'Blue Label,' launched last year, has surpassed 24 million units in cumulative sales, achieving this milestone at five times the speed of previous healthy bread products. Building on this success, the company is expanding its lineup of 'delicious low-sugar bakery' items, including low-sugar meal breads, cakes, and desserts.
Reducing sugar in bakery products requires advanced technology, as sugar is a key ingredient that contributes not only sweetness but also texture, flavor, moisture, and product shape. Lowering sugar content can lead to products becoming dry or losing flavor.
To overcome these challenges, Paris Baguette has integrated its proprietary fermentation technology, enzyme methods, and ingredient research. The company has redesigned ingredient combinations and manufacturing processes tailored to each product's characteristics, ensuring that the inherent taste and texture of the bakery items are maintained even after reducing sugar content. This process involved repeated sensory evaluations and quality improvement efforts to enhance product quality.
Notable products include the Campagne and bread made with the unique fermentation technology of 'black barley sourdough,' as well as low-sugar chicken breast sandwiches. The 'walnut rye sourdough' has reduced its sugar content to less than 4.5 grams per 100 grams while incorporating walnuts and rye to enhance its rich flavor.
The dessert range is also expanding. Starting with the 'low-sugar Greek yogurt cake' utilizing patented probiotics, the company has introduced 'low-sugar fermented butter roll cake,' 'low-sugar matcha cake,' and 'low-sugar cocoa cake.'
The 'low-sugar fermented butter roll cake' employs patented fermented butter and rice flavoring, achieving a sugar content of less than 5 grams per 100 grams while maintaining a moist texture and natural sweetness. Within just ten days of its launch, it surpassed 40,000 units in cumulative sales.
The 'low-sugar matcha cake' and 'low-sugar cocoa cake,' designed with nutritional planning technology, have also received positive feedback. As a result, sales of the three low-sugar Blue Label cakes in May increased by approximately 52% compared to the previous month. Recently, the company launched 'low-sugar yogurt cream bread,' which combines low-sugar yogurt cream with dough made from patented native yeast, further strengthening its low-sugar bakery product line.
A representative from Paris Baguette stated, "Low-sugar bakery products require comprehensive support from fermentation, ingredients, and process technology, going beyond simply removing sugar. Based on Chairman Huh Young-in's emphasis on R&D-focused management, we plan to continue introducing innovative bakery products that satisfy both health and taste."
* This article has been translated by AI.
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