südback 2016 Highlights German Market Bakery Trends

Wheat and rye remain the most important types of grains used to manufacture the various German breads and baked goods, explains Holger Knieling, CEO, BÄKO Head Office of Southern Germany.

Trends such as wellness or fitness, health or organic will be reflected in the exhibitor offers of südback 2016, October 22-25, in Stuttgart, Germany. According to the organizer, Messe-Stuttgart, the discerning consumers are aware of the side effects of gluten in wheat products or additives which are prone to trigger allergies and are showing an increased interest in the “new” ancient grains such as spelt, einkorn and emmer.

Sustainability and thus the matter of procurement of raw materials from the region is also an increasingly important factor for consumers. Many artisan bakers are therefore not only paying attention to their recipes, but also to the raw materials they use for their bakery products.

“For me purity and naturalness are decisive criteria when selecting the raw materials I use in my bakery”, emphasises master baker and confectioner Jochen Baier from Herrenberg, who is also planning to visit südback this year. As someone who suffers from allergies and baker’s asthma and as a Demeter baker, the origin and quality of raw materials are “essential”, states Baier.  At the same time, the master baker highlights the importance of raw material attributes such as “organic”, “eco” or “regional” for his corporate philosophy.