GLOBAL BAKERY TRENDS 2026


the ingredient could be incorporated into existing production methods without major processing adjustments. Dr Nathalia Baptista, who presented the findings at the 2025 Chemistry, Quality and Technology Conference, said the research sought to understand “how these innovative proteins influence dough behaviour, crumb structure and overall bread quality.” Beyond


functionality, yeast-based


proteins offer wider commercial advantages. Lesaffre notes that they provide a complete amino acid profile with high digestibility and are suitable for vegetarian and vegan products, while avoiding many of the allergen and flavour issues associated with soy, wheat or dairy proteins. The company believes these characteristics position fermentation- derived proteins as an increasingly attractive option


for manufacturers


looking to respond to growing consumer interest in higher-protein bakery products. Dr Sherrill Cropper, New Product


Development Lab Manager at Lesaffre North America, added that the enriched breads demonstrated sufficient protein levels to potentially support “source of protein” or “high in protein” claims under US food regulations.


that deliver visual excitement and textural variety alongside familiar flavours. ADM’s research shows that 38% of global consumers enjoy foods featuring multiple textures, while almost half are attracted to bright, vibrant colours. This reflects the growing influence


of digital platforms on food innovation. Social media has accelerated the pace at which bakery trends emerge and spread internationally. Viral products can move from niche curiosity to supermarket shelves within


months, forcing


manufacturers to respond more rapidly than ever before. Clara points to recent online phenomena


The mookie (cookie-muffin hybrid made popular by La Bomb Cookies) trend not only delights customers but also gives your bakery a steady stream of shareable, video-friendly moments consumers want to share.


Texture becomes a competitive advantage While nutrition continues to dominate headlines, sensory experience is becoming equally influential in purchasing decisions. Consumers increasingly seek products


as evidence of this change. “Social media is accelerating product development cycles,” she says. “Viral trends, such as the recent dot cakes trend, can emerge quickly, and brands must be swift in their response with new flavours, formats and limited-time offerings.” In this environment, agility has become


a competitive advantage. Manufacturers capable of rapidly translating emerging concepts


into commercially viable


products are increasingly well positioned to capture consumer attention. According to Délifrance’s research, 71%


26 • KENNEDY’S BAKERY PRODUCTION • JUNE/JULY 2026


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