Bakery Trends
“Coeliac UK states that the market is worth an estimated £835 million per year, and this continues to grow, expanding beyond those suffering from gluten sensitivity and coeliac and into a wider group of consumers who are actively choosing to go gluten-free”
Trend 2: Rise of free-from bakery
As the medical world identifies new food intolerances, consumers will increasingly look in mainstream outlets for ‘free-from’ products which address them. As people live longer, we will know more about the impact of food intolerances on ageing. In recent years, the bakery sector has continued to see sustained growth in demand for gluten- free products, offering significant opportunities to bakery producers. The charity Coeliac UK states that the market is worth an estimated £835 million per year, and this continues to grow, expanding beyond those suffering from gluten sensitivity and coeliac and into a wider group of consumers who are actively choosing to go gluten-free.
The movement has been popularised by a number of high-
profile celebrities claiming health benefits such as weight loss and reduced risk of cardiovascular disease. Although there is little evidence that going gluten-free offers any particular health benefits, demand continues to grow, with consumers looking for a wider range of products, and products that can mimic the sensory properties of their traditional counterparts.
As the gluten-free movement looks to be here for the long-
term, the latest developments in wheat-based ingredient technology are allowing food producers to create products which appeal to a wider audience. With a growing consumer base of conscious or mindful eaters, these developments are enabling clean label gluten-free bakery production without the need for artificial ingredients, or excessive raw material costs for producers. The final food products can be declared gluten-free on their labels and, as well as offering lifestyle options, it is scientifically proven that these products are suitable for those who need them for health reasons (e.g. coeliac disease). Henrik de Vries, Commercial Manager at KRÖNER-
STÄRKE examines the growth in gluten-free bakery, and the possibilities and challenges involved in creating gluten free products that maintain desirable sensory properties and high nutritional value: “One of the challenges associated with the production of gluten-free bakery concerns consumer apprehensions about their sometimes artificial and highly processed nature. As the movement continues to grow, so does the expectation from consumers that everyday products like bread will still have the same qualities they’ve come to know and love in terms of flavour, appearance and shelf life, but all without additives and artificial preservatives,” he explains.
24 Kennedy’s Bakery Production May/June 2022
bakeryproduction.co.uk
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