Bakery Trends
great T
he bakery industry has witnessed a significant shift in consumer preferences in recent years, towards more diverse dietary requirements.
Despite this, taste remains a
top attribute for consumers, with almost half (48%) on average, globally, influenced by flavour when purchasing fresh bread and bread products, according to Innova Market Insights, Category Insider: Global Trends in Bread and Bread Products, May 2023. In Latin America, the figure is much higher, with 77% in Mexico, 72% in Colombia, and 60% in Brazil being primarily influenced by a product’s flavour. A report from Glanbia Nutritionals Health & Wellness U&A – US, 2023 concurs with these findings, stating that even among better-for-you bakery consumers,
26 Kennedy’s Bakery Production June/July 2024
taste remains the number one attribute. However, while taste remains a priority, the growing interest in health is expected to be the primary driver of upcoming trends in the coming years in the bakery sector. Already, one-in-four consumers globally is looking at health attributes when making a purchase in the fresh bread/bread products category, according to Innova. The Nutri-Score (NS) system is also continuing to impact new product development (NPD) for baked goods and snacks across Europe, with manufacturers seeking ways to optimise formulations to achieve better scores. “This could involve adjusting ingredient ratios, exploring new combinations or incorporating ingredient alternatives. As such, trending bakery NPD boast functional ingredients and benefits that more closely align with consumers’ wellness goals, while still maintaining the indulgence factor,” says Clara Faustina, Senior Marketing Manager, Sweet
Looking good and tasting
Consumers continue to drive demand for healthier, and sustainable bakery products this year Suzanne Callander reports on some of the elements that form part of this mega trend.
Goods and Bakery EMEA at ADM.
Bakery consumers are also showing more interest in plant-based, vegan and other specialty diets and the pursuit of healthier lifestyles has required bakeries to innovate with ingredients that cater to these demands. Vegan baked goods, free from animal products such as eggs and dairy, are gaining popularity among consumers seeking plant-based offerings.
Beans and pulses “Plant proteins can provide a variety of useful attributes for bakers – from offering high protein content
and ingredient diversity
to solving
formulation challenges,” continues Clara. “Soy, pea and wheat proteins can deliver outstanding versatility and functionality in a range of baked goods and snacks, including biscuits, breads, cakes, grain-based snacks and more. Soy, pea and wheat proteins work well individually or
bakeryproduction.co.uk
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