Trends in the Baker Trade
Technology
Social media exposure and marketing are important developments in the industry. These platforms are influencing bakers to become more innovative in creating bakery products that “play well” on social media (e.g., unique presentation with bright colours, creative design and appealing packaging). These social media platforms also provide outlets for consumer reviews and feedback.
Consumer demand for convenience and quality food is driving other technological changes in the food service industry. Digital ordering platforms provide new challenges for bakers who must develop product options that can be prepared and shipped without diminished quality.
Consumers expect greater transparency in all aspects of their food choices. Regulations and emerging software technologies enable consumers to make more informed decisions. As a result, bakers may need to adapt to this technology by becoming more informed on the ingredients they are using and communicating this information to consumers.
There is new software available to bakers for formulation development, food procurement and business applications such as inventory management.
Tools and Equipment
Bakers must become familiar with new tools and equipment that are continually being introduced in bakeries. Some examples include automated equipment such as programmable combi-ovens, thermal circulators, vacuum ovens, wireless sensors, steam-injection ovens, anti-griddles, edible ink printers and induction burners.
Food Safety and Dietary Requirements
There is an increasing awareness of allergens, food sensitivities and risks of cross-contamination. There is more training available about these issues and practices, which are made more accessible in online formats. This is also true for other dietary and consumer considerations such as health, ethical, and religious requirements as well as personal preferences.
There is an improved availability of information about products, baking ingredients and their contents in the supply chain and their potential cross-contaminations and exposures.
Products/Materials
Consumer demand for artisan baking has increased exponentially. Consequently, these products have now become mainstream.
There is an increase in the use of biodegradable and compostable packaging (e.g., produced using coconut husks, bamboo, sugarcane husks or cornstarch).
It is becoming more common for some venues to repurpose ingredients for the production of in-house products. For example, some bakeries now use alternate forms of flour such as spent barley flour from the beer and spirits brewing industry or spent coffee flour from cold brewing processes. Also, there is a highlighted use of “imperfect” produce in products to encourage a zero-waste philosophy.
Bakers may produce a wide variety of healthy baked goods that are now influenced by trends such as the agricultural philosophy of farm to table, the production of plant-based products and use of heritage grains. There is a trend of some bakeries growing their own produce or manufacturing ingredients in-house. Some examples of this include in-house herb gardens, rooftop gardens and flour mills.
Legalization of cannabis has generated an interest in this as a small and specialized niche but has not affected most of the baking industry. Other legislative changes defining healthy food choices and ingredients will impact the production of baking industry products.
Social Responsibility and Sustainability
Consumers increasingly want more value for their money and expect bakeries to contribute towards social responsibility (e.g., supporting local farmers, sensible sourcing and reduced footprint). As a result, an increasing number of bakeries are adapting their sourcing methods to be more environmentally sustainable.
A growing number of businesses are striving to significantly reduce food waste by composting, recycling and donating food leftovers. There is also an emphasis on decreasing water usage whenever possible. Bakers are expected to become more resourceful and innovative in making use of the entirety of base ingredients.