Trends & Market needs
Sensory and social media appeal.
Enhancing the sensory qualities of bakery products has become a focus in an increasing visual and share-worthy social media- driven world. Colour and texture innovation is especially bringing new sensations to the bakery aisle.
Snacking and on-the-go consumption are areas where bakery can re-connect with younger generations and meet the increasing demand for fast and tasty food.
New flavours (especially sweet) and formats can position bread in that snacking space.
Over a fifth (22%) of 25-34 year old UK bread/baked goods buyers state interest in buying bread containing bright vegetables.
Our best answer
Plant power will gain in prominence
The preference for natural, simple and flexible diets is leading consumers to seek more fruits, vegetables, grains, seeds, herbs and other plant-based ingredients in the products that they purchase.
Bakery products containing vegetables and more unusual fruits are becoming commonplace, with these ingredients lending health appeal, the comfort of being natural, and also variety in taste and look.
Bakery manufacturers should especially consider the opportunities for snack offerings at breakfast.