Middle East and Africa (74%), South America (70%) and many countries in the Asian Pacific region (68%). Bakery manufacturers such as Soy
Concha Bakery have already seized on this opportunity, having developed plant-based versions of pan dulce, traditional Mexican sweet buns. But, as the plant-based trend evolves and matures, consumers are now calling for more than just vegan versions of the classics, with 52% of consumers already thinking that plant-based alternatives taste as good as animal-based food products, so now the forerunners and trendsetters are looking for distinctly plant-based recipes that connect the unique properties of plants. There is now a noticeable change from plant- based to plant-unique. Vegan dishes are now incorporating plant-based ingredients for their own sensorial or taste characteristics, not as a substitution or imitation.
Sourdough & gut feeling: Gut health is a trending topic with consumers becoming ever more determined to have a healthy gut. This should be considered good news for the bakery industry because 85% of consumers now say that fibres have a positive effect on digestion and wholegrain bread has traditionally, been one of the most popular and well-known sources of fibre. With this growing awareness of gut health across the globe, consumers have become more knowledgeable about the exact workings of their gut and which ingredients they should opt for. Indeed, seven-in-10 consumers now agree that biotics (probiotics, prebiotics and postbiotics) are trusted ingredients that can help improve digestion. Globally, this is a 7% increase compared to 2021, with the biggest shift coming from Europe. Consumers also trust that improving gut health has a positive effect on mental well-being, a belief held by around 79% of consumers. This translates into the search for multipurpose gut- friendly foods. Think of digestion-friendly snacks that also improve mood. Toto Foods has addressed this demand with a birthday cookie with vegan white chocolate chips and colourful sprinkles. They are promoted as ‘a party in your mouth (and your whole body)’, because it improves gut health, but also helps to stabilise mood and improves performance and focus.
This increased interest in gut health goes hand-in-hand with a growing interest in sourdough. It’s no longer just the artisanal looks that draw consumers
bakeryproduction.co.uk
Three main trends appear to be moulding the bakery industry today, these are a move towards plant-based, a growing interest in gut health and natural and organic labels”
towards sourdough baked goods. Sourdough fermented bread stands out for its superior digestibility, a result of its extended fermentation process. This slow fermentation unlocks health benefits such as an increased release of vitamins, minerals, and amino acids, contributing to enhanced nutritional content. A total of 62% of consumers perceive sourdough products as being healthy at this moment, a huge increase when compared with the 2021 research findings when just 52% of people held that belief.
Natural & organic: When asked which baked goods benefits consumers would be willing to pay extra for freshness was the undisputed number one. In second place was naturalness and a ‘clean’ ingredient list. Clean, easily understandable product labels are evidently in high demand today. Not only do consumers prefer bakery products that are minimally processed and free from artificial additives, but 28% of consumers are now willing to pay more for them. In fact, 71% of consumers globally would buy more at bakeries where everything is baked with natural ingredients today. In
2021, this statement was just true for just 66% of consumers worldwide. Especially North American consumers in particular have strongly shifted their attitude towards these all-natural bakeries – with an increase from 54% to 66%.
Bread made with natural ingredients is
perceived as being healthier, so consumers are now more closely studying the products they buy, hoping to eat as clean as possible. Three out of four people in the latest research said that they had recently looked at the packaging information of bakery products. Most looking for the ingredient list. So, if you’re tapping into the natural ingredient trend, be sure to communicate this very clearly on your product packaging. Besides using labels such as ‘non-GMO’, ‘no artificial additives’ and ‘no artificial sweeteners’, you can also clearly communicate your ingredient list on the front of your product. This is something which is already popular among energy bar companies. RXBAR, for example has filled up the entire front of its protein bar with nothing but the ingredient list, which it ends with a very tongue-in-cheek ‘No B.S’.
Kennedy’s Bakery Production Feb/March 2024 15
Pan Dulce are traditional Mexican sweet buns.
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