The Future of Bread, Bakery and Cakes: 2020
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The big stories
At a time when bread consumption in the West is declining and interest in naturalness is rising, global bakery turns to Asia for growth opportunities, while brands look beyond ingredients to boost their clean label credentials. Meanwhile, sourdough is winning over consumers who are increasingly disillusioned with processed foods.
In the next two years
More bread and bakery producers will demonstrate forward-thinking efforts to improve sustainability. Innovation using plant-based inclusions will continue to add value to the bakery category, paired with bright colours, fusion flavours and multi-layered textures to create a sensorial experience to re-engage with the younger audience.
In five years and beyond
As more consumers demand transparency from the seed to the plate, bakery producers will embrace tech innovations that offer the advantage of traceability. The future could also see more insects in bread and bakery as well as personalised bread to match consumers' specific nutritional, dietary, flavour or even design preferences.
Global Annual Review: what's now and what's next for the bread and sweet bakery market.
Katya Witham, Global Food & Drink Analyst
THE BIG STORIES
IN THE NEXT TWO YEARS
IN FIVE YEARS, AND BEYOND
KEY MARKET DATA
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