The Future of Bread, Bakery and Cakes: 2019
Mintel has the answers you’re looking for
What are the key challenges facing the industry? Who is the consumer and what do they want? Where are the opportunities, where are the risks and what lies ahead?
Key points included
- The future is balanced
- Engage with younger foodies
- Address digestive health concerns
What you need to know
The big stories
More balanced approaches to health will create space for bread with positive health qualities. Addressing digestive discomfort will also be on top of the agenda as it is a common reason for consumers to avoid bread. In addition, engaging with younger foodies through visual and sensory features has been a focus to drive consumption.
In the next two years
New flavours, ingredients and textures will be explored to drive bakery evolution. Producers are likely to be more creative in their sustainable practices to cut down on food waste and plastic packaging that causes environmental damage.
In five years, and beyond
More digestive-friendly leavening agents will be explored, succeeding the popular sourdough bread. Expect a move from white and wholemeal to more personalised bread offerings that meet the demand for gene-tailored diets. Sustainable grains and farming methods will also make gains.
Expert analysis from a specialist in the field
Written by Amrin Walji, a leading analyst in the Food & Drink sector, her extensive knowledge delivers in-depth commentary and analysis to highlight current trends and add expert context to the numbers.
Global brands are capitalising on positive nutrition as a way to fight the decline in sales of bread. The appeal of added nutrients in bakery products is likely to engage the younger audience in particular, and will prompt more premium varieties to be launched in the market.
Senior Innovation Analyst
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