GLOBAL BAKERY TRENDS 2026 technically demanding, ingredient


suppliers are playing a broader strategic role than simply supplying raw materials. Increasingly, manufacturers are looking for partners capable of solving multiple formulation challenges simultaneously,


combining technical


expertise with sustainable sourcing and application support. Clara says this collaborative approach has become central to innovation. “Manufacturers


need partners that


address multiple consumer demands simultaneously,” she explains. “We combine our broad ingredients portfolio with technical expertise to efficiently bring on-trend products to market.” ADM’s approach spans ingredient functionality and supply chain collaboration, including partnerships with UK farmers using regenerative agriculture practices alongside solutions that support protein enrichment, sugar reduction, clean-label formulation and sensory optimisation. Rather than treating nutrition, sustainability and taste as separate development priorities, suppliers are increasingly helping manufacturers integrate these objectives into single product concepts.


The company’s Taste Tomorrow research


highlights products such as Australia’s Mookie—a cookie-muffin hybrid—and California’s Ube Mochicro, which combines laminated pastry with chewy mochi and ube, as examples of the texture-led innovation mentioned earlier that has gained traction well beyond its country of origin. These products demonstrate how familiar bakery items can be transformed through layered textures and culturally inspired flavours, creating products designed as much for social sharing as for eating. Elsewhere, ingredients such as yuzu,


matcha, black sesame, tahini and mochi are increasingly appearing in European and North American bakery products, while heritage bakes themselves are being reimagined with modern twists. Industry observers suggest this fusion of regional traditions and contemporary formats show a need for experiential bakery, where consumers seek both novelty and authenticity in equal measure.


The impact of ingredient suppliers As bakery formulations become more


The secret to success? If one theme is likely to define bakery innovation over the next few years, it is convergence. Consumers won’t


compromise


between indulgence and health, visual appeal and clean labels, or convenience and authenticity. Instead, successful


TODAY’S BAKERY SHOPPER WANTS A CROISSANT THAT


SATISFIES A CRAVING WHILE CONTRIBUTING TO PROTEIN INTAKE, A MUFFIN WITH A SHORTER INGREDIENT


LIST, OR A SNACK BAR THAT FEELS INDULGENT WITHOUT EXCESSIVE SUGAR


products will combine all of these characteristics within a single offering. As Délifrance states, “those who know how to combine pleasure, innovation and nutritional relevance will not only have their customers’ attention, but also their preference.” For Clara, the future belongs to


manufacturers that embrace this complexity rather than simplify it. “One of the most exciting opportunities lies at the intersection of indulgence, nutrition and sensory experience,” she says. “Brands that successfully combine sensory attributes with evolving wellness priorities will be well positioned to capture future growth in the bakery category.”


JUNE/JULY 2026 • KENNEDY’S BAKERY PRODUCTION • 29


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