Bakery Trends
CVB: Cargill’s new Indulgence Redefined range emphasises sustainability. How important is eco- conscious indulgence to today’s consumers—and how are you balancing taste, texture, and ethics?
Affordability and convenience remain key concerns. How is Cargill helping bakeries meet these needs without compromising on quality or innovation? CVB:
Today’s bakery shoppers are no
20 Kennedy’s Bakery Production June/July 2025
from scratch.
Texture innovation appears to be a big theme— how are compound chunks, shavings, and curls helping transform everyday treats into more premium experiences? CVB:
Can you share any insights on how different European markets are responding to the American-style trend?
Are some regions embracing it faster than others?
CVB:
How can bakeries future-proof their innovation pipelines to stay ahead of evolving consumer preferences and macro trends like health, indulgence, and sustainability? CVB:
Looking ahead, what do you see as the next big wave in sweet bakery innovation—and how is Cargill preparing for it? CVB:
bakeryproduction.co.uk
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