KANSAS CITY — Bakery industry leader Corbion is bullish on the growth of in-store bakery in 2019.
“As consumers continue to look for more enhanced experiences with their baked goods, many have already started shopping the perimeter of grocery stores,” said Joann Rupp, Corbion’s global market insights manager. “We anticipate this trend to continue in 2019, especially among young consumers who are more likely to seek all-natural and wholesome ingredients in the products they buy.”
Clean label baked foods appeal to consumers’ desire for transparency as well as the growing demand for better-for-you ingredients, Ms. Rupp said.
Heading into the new year, Corbion also expects to continue to see a push for ethnic-inspired baked foods as well as a greater demand for convenient, fresh and artisan baked foods.
“The convenience factor plays into consumers’ need for products that meet their busy lifestyles,” Ms. Rupp said. “Artisan baked goods, which give the perception of ‘fresh,’ play off the demand for customization and premiumization.”
Ethnic cuisines, she said, inspire suppliers to formulate products that go beyond the traditional formats and flavors typically seen in baked foods.
Ms. Rupp anticipates a surge in demand for artisan bread in 2019, as consumers continue to look for more premium baked foods.
“Artisan bread fits their desire for unique, high-quality products with rich, decadent flavors and textures,” she said. “Flatbreads have also proven strong growth potential within the bakery segment over the last couple years, with 4% volume and current value growth in 2017. With this in mind, we anticipate flatbreads and other ethnic-inspired baked goods to remain popular in 2019.”
Additionally, expect to see more and more manufacturers expand their product lines to include more organic, low-carb, non-G.M.O., gluten-free and vegetable-based alternatives as consumers continue to seek healthier options, Ms. Rupp said.
That said, Corbion doesn’t expect demand for traditional comfort foods and indulgent baked foods to go away any time soon.
“The key for bakers moving forward will be finding a way to strike a balance between baked goods that make consumers feel good — comfort foods, for example — and ones that are good for them, or at least that they can feel less guilty about eating,” Ms. Rupp said.
Corbion already has seen a big push for ethnic-inspired flavors in the bakery segment, with more vibrant and exciting flavors popping up everywhere. Moving forward, the company expects to continue to see an uptick in ethnic-inspired baked foods as well as products with healthy inclusions like fruits, nuts and seeds.
“In particular, some of the trending flavors on the horizon include spicy and savory blends, fruits, sweet spices and rich flavors like cinnamon and chocolate,” Ms. Rupp said. “Matcha, cocoa, turmeric and other regional spices will also continue to be popular.”
In addition, in the coming year, bakers will continue to look for new and exciting ways to boost taste and texture while meeting consumer demands for less sugar, reduced calories and gluten-free or free-from products, Ms. Rupp said. Corbion expects to see a push for more proteins in bread and baked foods as well as a greater emphasis on ingredient sourcing, including the use of sustainable palm oils.
“Consumers want to know where their food comes from and how it impacts their overall health, so it will be imperative for bakers to communicate that type of messaging if they wish to win the hearts and minds of consumers in 2019,” she said.