Bake To The Future: Goals for the Next Decade

Ahead of World Baking Day 2020, which this year is celebrated on Sunday, May 17, DSM’s business director – Baking, Kjeld van de Hoef, shares an outlook of the sector’s evolution over the next decade, where tradition will meet quality nutrition and sustainability in its complex aspects.

DSM bets on sustainable and efficient food production in the baking industry becoming even more important in the next decade. What will innovations in this timeframe mean for the company? Van de Hoef shares DSM’s priorities:

Clean Label Is a Must

Labels, ingredients and production methods are under more scrutiny than ever before, with inquiring consumers increasing their knowledge about ingredients. As a result, the number of new bakery products launched with claims related to being organic or environmental has risen steadily over the past five years. “This consumer demand will continue to shape the baking industry in the coming years,” DSM’s specialist highlights. The bread and bakery industry should focus on delivering product attributes and claims that resonate with consumers for their clean label credentials, he adds.

Convenience Is on the Rise

With hectic schedules, consumers seek convenience as they replace meals with snacks. “Expectations for bread quality are expected to increase. In addition to freshness, consumers want a high-quality, moist and flavorful slice of bread – wherever they are, whenever they want,” the specialist anticipates.

Digestive Health Gains

Increasing research into the gut microbiome is contributing to a fresh wave of interest in digestive health. This leads producers to find ways to use ingredients such as new grains and seeds, and fortify products with vitamins, minerals and omega-3 to make claims around improving digestion, according to van de Hoef. Balancing health with indulgence is a favored strategy. He sees that the appeal of added healthy nutrients in bakery products is likely to engage the younger audience in particular and will prompt the launch of more premium varieties.

“Fresh” Can Reduce Food Waste

Freshness, convenience and waste go hand-in-hand, research demonstrates. “Bread and sweet bakery producers need to show their sustainable credentials. Examples include baking enzymes to keep bread, sandwiches and tortillas fresh for longer; innovative products that address food waste; and eco-friendly and recyclable and/or bio-based packaging,” illustrates the specialist.

Sensory Experience Is Paramount

Food is being embraced by Millennials and Gen-Z as a vehicle for self-expression and storytelling, making the visual appeal and the overall sensory experience as important as the nutritional profile. “Think about innovative pastries such as bubble waffles, rainbow bagels, or the cronut,” van de Hoef illustrates. Foodies are opening the door for more premium products, and bread is set to step up, following the direction in which cakes, pastries and sweet goods have already ventured.

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