Saturday, 22 July 2017

 

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The art of baking has been about for centuries with the world’s oldest oven – found in Croatia in 2014 – reckoned to be 6,500 years old. Over the years, this art remains a skill and is important for nutrition, as baked goods, especially breads, are a common but basic food, both from an economic and cultural point of view.

 

It seems to go both ways – bakeries trying their best to get personal with their consumers and the consumers, in turn, expecting more from the product they buy, while its packaging will enhance that experience. That is the global packaging trend for 2017 in a nutshell, according to market research company Mintel, writes Andre Erasmus.

 

Craft baking, it seems, is a growing trend. Research by IRI shows that sales of baking products have been rising steadily, up by 62% since 2007. The market research and shopper insight firm says this trend is driven partly by families being keen to get back into the kitchen and cook for themselves, but also by celebrity baker shows on television.

Nanotechnology sounds all new-fangled and modern. But it is not.  According to José Miguel Aguilera of Universidad Católica de Chile, Santiago, “nano” has been part of food processing for centuries, since many food structures naturally exist at the nano-scale.

 

Being in the business of baking, as any other business, is about improving that bottom line and making a profit. This, in turn, depends on the market itself, writes Andre Erasmus, and growing that market can mean moving outside of your comfort zone.

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