Bakery Trends
reigns as queen” F
“Taste may be king, but texture
Looking at the latest bakery trends, Ellie van der Burg, Marketing Manager Bakery, at Cargill, looks at what is grabbing the consumer’s attention and how to create a sensory experience with baked goods.
ew things evoke as much nostalgia
and comfort as
the aroma of freshly baked goods wafting through the air. From flaky croissants to decadent cakes, the bakery category holds a special place in the hearts and taste
buds of consumers worldwide. But in an ever- evolving landscape, where trends come and go with the blink of an eye, how do bakery brands stay ahead of the curve? The answer lies in a deep understanding of consumer desires and
22 Kennedy’s Bakery Production June/July 2024
an unwavering commitment to innovation. In the fast-paced world of bakery trends, it’s
easy to get caught up in the latest flavour fads and aesthetic crazes. But at Cargill, innovation begins and ends with the consumer. By leveraging Cargill’s “Sweet Delight – Decoding Consumer Decisions”, а robust consumer research which deep dives into consumer behaviour, Cargill can support bakery brands in connecting with their target audience more authentically, crafting products that resonate on a sensory level, supported by the right ingredients and claims.
In the world of bakery, taste may be king, but
texture reigns as queen. From the crispy crunch of a perfectly baked cookie to the creamy smoothness of a decadent cake, consumers crave a symphony of sensations with every bite. Cargill understands the importance of texture in elevating the indulgence factor of bakery products, and this expertise in sensory science ensures that every bite is a sensory delight.
A sweet symphony of tradition and innovation Europe has long been hailed as the epicentre of bakery innovation, where centuries-old
bakeryproduction.co.uk
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