BAKERY TRENDS
bakery space lends itself well to trial and error, as consumers are excited to try new flavours and formats in items that are typically seen as special treats. On top of that, many bakery brands produce limited time offerings (LTOs) – including celebrities or social media influencers launching their own editions, as well as festive, premium bakery options dedicated to different holidays throughout the year.”
HFSS regulatory compliance: Addressing affordability and nutritional balance Regulations, such as the UK’s HFSS restrictions, present challenges and opportunities for bakery brands. Balancing taste, texture, and nutritional composition becomes crucial when reducing salt, fat, and sugar content. By utilising taste modification tools and innovative ingredient replacements, manufacturers can meet regulatory requirements while maintaining a satisfying sensory experience for consumers. Consumer demand for reduced-sodium and nutrient-rich options drives the need for innovation in bakery production. In a landscape shaped by economic challenges, affordability and nutritional balance are key considerations for bakery manufacturers. Passmore highlights the need to create great-tasting, better-for-you bakery products that are also affordable. Smaller portion sizes and cost-saving recipe modifications are effective strategies to offer lower-priced
items without compromising quality. Additionally, bakers can explore alternatives to traditional ingredients, such as non-dairy fats, to achieve both cost savings and enhanced taste and texture. Reducing
sugar content without compromising
taste and texture is a challenge faced by bakers. ADM’s holistic approach to sugar reduction, utilising solutions like SweetRight™ agave and SweetRight™ Reduced Sugar Glucose Syrup (RSGS), enables bakers to maintain sweetness while meeting sugar reduction goals. Additionally, ADM/Matsutani LLC’s Fibersol® offers a soluble dietary fibre that enhances nutrition in “better- for-you” bakery applications, ensuring fibre enrichment without sacrificing sensory qualities.
Overall the bakery industry is in the midst of a remarkable transformation, driven by consumer demands for healthier, sustainable, and indulgent baked goods. By embracing sustainable ingredient sourcing practices and staying attuned to emerging trends, bakery brands can meet consumer expectations while delivering delightful taste experiences. The fusion of health-conscious choices, ethical ingredient sourcing, adventurous flavours, visual appeal, and affordability demonstrates the industry’s commitment to creating a sustainable and inclusive bakery landscape that caters to the evolving needs of conscious consumers.
bakeryproduction.co.uk
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