Bakery Trends


Smaller bakeries are potentially hardest hit by increasingly demanding allergen labelling regulations as well because of the nature of some of their short-run or partially hand finished products. Therefore, it is reassuring to have allergen control and labelling integrated into the management software. Once raw materials are flagged as containing a major serious allergen, that information does not need to be copied or transferred to anywhere else – as the same master data is used to build the bill of materials and generate product labels if required.


When looking at the previous trend of free-from bakery and how it links to clean-labelling, exchanging wheat alternatives for organic, gluten-free wheat starches can provide food processors with a cost-effective solution that is functionally and nutritionally suitable for a gluten-free diet. Henrik says: “As their functionality and flavour is naturally much closer to that of the original ingredients, high quality baked goods can be created without the need for artificial ingredients. The starches are produced without the use of any enzymes or process aids which supports the idea of clean-labelling.”


These are just some areas that are growing trends in the bakery market. We also have a growing importance on technology, increased demand on sustainability all the way from raw materials straight through to the packaging and processes of a bakery product, and the vegan bakery trend does not seem to be going anywhere.


At British Bakels, they say environmental responsibility has been central to their focus, and they continue to evolve sustainable packaging solutions. These currently include fully recyclable polysack bags and fully recyclable sachet laminate solutions in all but the most sensitive chilled products, increasingly being used in place of plastic pails. Their corrugated boxes are constructed from 65-100% recycled materials and are fully recyclable, and their pallets and tanks are not only returnable but fully recyclable. Looking ahead, Michael gives us an idea of just how quickly the market can adapt: “The ability to flex is the ‘X’ factor that has made sure British Bakels and the bakery businesses they supply stay strong down the years. Who knows what lies ahead, in 75 years’ time or sooner, we may be looking at hot loaves delivered to consumers’ doors by drone ovens, bread baked from bugs, and GPs prescribing mood- enhancing morning goods!”


bakeryproduction.co.uk


Kennedy’s Bakery Production May/June 2022 27


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32