biscuit ingredients and trends
become more indulgent, approaching even the category of chocolates.”
In terms of ingredients, vanilla and chocolate are the main inputs explored by the biscuit production chain, especially the stuffed ones, which essentially have vanilla in the dough and, often, chocolate in the filling and/or topping. However, Luigi says there is more scope for exploring new ingredients. He says: “Within our business strategy in Brazil, we aim to explore more and more ingredients that are the face of the country, such as the Bono Coco biscuit. It is a traditionally Brazilian flavour whose ingredient generates identification on the part of the population, but it can draw attention abroad because it is not a common fruit in other countries.” Luigi tells us at Nestlé Brazil, they are keen to explore more global trends. “Even keeping our eyes on the behaviour of the local consumer, we are always attentive to trends that are on the rise abroad, even to understand how it is possible to adapt to our territory,” he explains. “An example of this is the most recent launch of Bono Limão Siciliano in the stuffed category, however, in the version of the finest biscuits, whose segment has been gaining ground in other countries. We also decided to test here as a way to offer the consumer more options of sizes and formats for different occasions of
“The bakery business is all about giving your customers exciting tastes and flavours and keeping them coming back”
consumption and disbursement.” Despite its rise in popularity, the biscuit sector is still
facing its own challenges. “One of the main challenges is in the preparation of the recipe, as there are some limitations with certain ingredients and more complex recipes. We have a strong commitment to meeting all industry standards and always delivering the best product to our customers,” says Luigi. “Another point that is a challenge for the entire industry in different segments is inflation. Therefore, we are investing in new product formats to serve consumers who can pay more for a product, but also those who have a lower cost,” he adds.
UK snacking culture sees biscuit category flourish During the various lockdown’s consumers turned to comfort for their favourite sweet treats, and when high street bakers reopened, sweet biscuits was one of the bakery categories that did well. Now restrictions have lifted, we face new challenges with cost of living. Michael Schofield, Marketing Manager at British Bakels says: “During these tough times consumers will continue to treat themselves to sweet biscuits as we embrace the little pick-me-ups, or moments of indulgence, that we all need from time to time.” As Mintel’s 2020 Sweet Biscuits report says, this reflects the UK’s snacking culture and sweet biscuits’ appeal as treats, despite strong competition from other snacks. “Money is tight for many in these difficult times, but the prevailing sentiment -
bakeryproduction.co.uk
British Bakels
British Bakels
that it is okay to eat small amounts of sweet biscuits as part of a balanced diet - is ensuring continued purchasing, with many shoppers opting for less but better and that’s good news for high street bakers,” adds Michael.
Giving us insight on what ingredients are doing well, Michael continues: “When it comes to biscuits and cookies, shoppers want bright and distinctive flavours like orange, lemon and raspberry, as well as the classics like vanilla, caramel, dark and white chocolate. They increasingly want them made with premium touches like Rainforest Alliance- certified cocoa and with natural dried fruit pastes, the former driven by a trend for seeking products and brands which reflect consumers’ own personal values around sustainability. Indulgent and premium biscuit offerings are finding more shelf space in supermarkets and we don’t want our bakery customers to miss out on this demand in their businesses. “We have also seen in the last few years the lines blurring between bakery and other food segments, with flavours from confectionery brands and even beverage themes popping up in various baked goods. The bakery business is all about giving your customers exciting tastes and flavours and keeping them coming back.”
The past year has seen a 10% rise in bakery snack sales, including biscuits. These increases have likely come from the sector’s focus on their snack range. The factor impacting ingredients is that growing numbers of consumers are avoiding foods with ingredients with negative connotations.
Kennedy’s Bakery Production October/November 2022 21
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