Bakery Trends Nostalgia continues to be a strong theme across bakery
with flavours and product concepts inspired by classic desserts, sweet shop flavours and branded favourites. A great example of this is the resurgence of chocolate orange across confectionery and bakery. Once a seasonal favourite for winter, we are now seeing this classic combination appear in year-round launches in cakes and desserts and even subtle twists coming through like the use of white chocolate or pairings with caramel.” While the health trend isn’t a new one, consumers are as conscious as ever as to the food they buy. “Bread products which deliver nutritional benefits offer convenient ways for them to boost their daily consumption of fibre for example. HFSS is also a big topic in bakery and indeed food – the government’s mission to reduce sugar and salt levels in bakery goods will mean a significant focus on NPD and marketing strategies,” Michael adds. Natalie agrees and notes some of the challenges this restriction can bring to bakers: “New HFSS restrictions coming into force means that bakery manufacturers will need to either work on developing healthier products, or risk missing out on valuable in-store promotions and losing prime shelf positioning. At the same time, taking fat, sugar and salt out of bakery products can significantly impact the products’
taste,
Fortifying with ingredients like protein and fibre can lead to additional undesirable notes. Whether manufacturers decide to reduce sugar, salt and fat or add healthier ingredients like protein, reformulation will present a number of taste challenges that will need to be tackled with flavour and texture solutions to bring them in line with consumers’ taste expectations.”
“Whilst bakery goods are traditionally high in simple carbohydrates, sugars and fats, many bakeries have introduced low glycemic index products containing whole grains, seeds and nuts”
Consumers are taking a more proactive approach to their texture and structure.
health, and this renewed focus has been exacerbated by the pandemic. Taking this holistic approach to health means that consumers are now looking beyond cutting down on nutritional aspects like sugar and fat and focusing more on things like gut health, relaxation and sleep as part of their all-round wellbeing. “Bakery products can tap into holistic health trends by boosting products with ingredients that carry a ‘health halo’,” explains Natalie. “Botanical flavours and extracts such as ginger, lavender and spices can give a healthier perception to products whilst also reducing the need for sweetness. Natural sweetness can also give a healthier perception to products, and we would expect to see more use of flavours like honey and maple to boost a healthy image. However, indulgence and comfort are still important for consumers, particularly in treat categories like bakery so it’s important to strike the right balance between improved healthiness and taste.”
bakeryproduction.co.uk
Kennedy’s Bakery Production May/June 2022 23
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