The baked goods industry, encompassing products such as bread, cereals, cakes, biscuits, pastries and scones, is well established in industrialized regions such as Western Europe and North America. Product innovation and healthier products and ingredients are fuelling market growth in these regions. Emerging markets such as Latin America, Middle/East Africa and Asia represent good market potential as western lifestyles and eating habits continue to be adopted in these regions. It is therefore interesting to explore the environment of craftsmen, Industrialists and consumers by following the trends that lead the industry; (EuropainIntersuc Study).
Trend 1: Bakery = contemporary version for ...view middle of the document...
pastriesbydesign.com), it has become an art.
Trend 4: Faster, less convenient and without compromising on quality: Here, we assume that products supporting cutting, implementation and decoration allow professionals to finally arrange their schedules with more comfort and efficiency. Therefore allowing the product to be available to consumers quicker and without deteriorating the products’ quality. In most of the bakery we enter at least 50% of the product offered are frozen before being presented.
Trend 5: Industrial innovation natural for new sensations: Here, for instance a baker can use many tool to create innovation and new sensation in the products he delivers. For example, whiteness of crumb texture, crust color, ... innovations meet consumer desire for healthier products or gluten. We can also note that, the "E -free" ranges (farming innovation) and "Clean Label '' ‘s ingredients have a bright future in that area.
Trend 6: The pastry is nomadic and aerial: The classics are revisited in nomadic versions, the take away products are now overwhelming in the industry, products are maid in individual miniformats or revisited in airy compositions for increasing lightness ...
Trend 7: Smart breaking: optimizing the lunchtime: The break time evolves. Lunches have decreased from 1:30 to about 22 minutes. Here, we draw the conclusion that the consumer is demanding real and relaxing meals on a very short time, while staying connected to the world.
Confectioners, pastry, bakers and others, create an abundant variety of elaborate and delicious products for all kinds of events. They require both artistic talent as well as gastronomic flair. They must be able to work economically and use their own initiative, not forgetting the quality of the products, ergonomics, and health and safety regulations.
Short commenting on exhibitors
Many professionals, equally important and coming from different part of the world (mostly Europe) were exposing at this event. We could see companies presenting machines that are used in the various kitchen of chefs in bakery, pastry, confectionary, chocolate or Ice cream making, or companies presenting the raw material broadly used in these sectors, such as yeast, flavor, flour, cacao, milk, sugar. These two aspect were represented at the show by...