GLOBAL BAKERY TRENDS 2026


of consumers identify mouthfeel as central to food enjoyment, while descriptors such as crispy, flaky, chewy and gooey continue to grow in popularity. For manufacturers, this means texture can no longer be treated as an afterthought. Layered products, filled pastries and contrasting inclusions are becoming central to bakery innovation, delivering multiple sensory experiences within a single bite.


The GLP-1 effect reaches bakery Among the most significant developments influencing product innovation is the rapid adoption of GLP-1 weight-management medications, particularly across the US and UK. Although these medicines are changing


eating habits in several food categories, their influence extends beyond the markets where uptake is highest. Manufacturers globally are beginning to reformulate products that better align with changing nutritional priorities, particularly around protein, fibre and satiety. Rather than reducing indulgence, the


focus is shifting towards products that provide greater nutritional value while retaining the familiarity consumers expect from bakery. This trend


complements


broader


consumer interest in balanced eating rather than restrictive diets, creating opportunities for premium bakery products positioned around both enjoyment and wellbeing. Délifrance highlights the so-called


“Ozempic effect” as one factor contributing to growing demand for smaller bakery


69% OF CONSUMERS ACTIVELY SEEK PORTION-


CONTROLLED SNACKS, WHILE 65% SAY THEY SNACK MORE THAN THEY DID A YEAR AGO, CREATING OPPORTUNITIES FOR MANUFACTURERS TO RETHINK TRADITIONAL PACK SIZES AND


PRODUCT FORMATS


formats, but suggests the trend extends well beyond GLP-1 medications. Portion control, reduced food waste and all-day snacking are collectively driving interest in mini pastries, smaller desserts and shareable savoury formats. The company reports that 69% of consumers actively seek portion-controlled snacks, while 65% say they snack more than they did a year ago, creating opportunities for manufacturers to rethink traditional pack sizes and product formats without sacrificing indulgence. Puratos,


too, suggests many people


are becoming more deliberate about how they indulge. Smaller, premium- format bakery products are increasingly viewed as opportunities to savour quality rather than simply reduce portion size. The company cites growing consumer interest in miniature patisserie, bite-sized desserts and sharing formats, arguing these products satisfy demand for mindful indulgence while allowing manufacturers to introduce seasonal flavours and premium ingredients in accessible formats.


Searches for ‘mini desserts near me’ shot up by 400%, while online conversations on mini tartlets skyrocketed by an astonishing 1,500% in Q2 of 2025.


Regional trends with global influence Innovation in bakery is no longer confined by geography. Products with regional traditions


are increasingly travelling


across international markets, where they are reinterpreted through local ingredients and consumer preferences. According to Puratos, consumers are becoming more adventurous in their flavour choices while still seeking the familiarity of classic bakery formats. Rather than replacing croissants, doughnuts or muffins, manufacturers are reinventing them through globally inspired ingredients and hybrid formats.


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


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