The future is sweet The bakery industry is worth over €292 billion globally - and growing. By 2026 experts estimate the industry’s value could exceed €384 billion. That’s a lot of buns – so what’s driving this growth? And how can operators grab their slice of this very tasty- sounding pie? As one of the world’s leading dairy companies we know a thing or two about baking. We manufacture some of the most innovative dairy ingredients under our market-leading brands, formulated to the highest quality and specifically for professionals. We also understand the need to keep up with the ever-changing demands of consumers – and how challenging this can be. We’ve created this guide to help give you a head-start on your competition when it comes to understanding what the future holds for bakery, pastry and cakes. We’re here to tell you what your customers of tomorrow will be looking for from out of home bakery offerings, what will drive sales and, crucially, how you can build these trends into your menu or operation straight away – to help you stand out from the crowd. Read on to discover what the next generation of bakery will look like. Meet our chef Olli Kuokkanen, Arla Pro Olli is an internationally awarded pâtissier with a hugely versatile background. He gained his experience from a myriad of top restaurant kitchens across the UK, Finland and France, combined with almost a decade of co-owning his own bakery. Now a pâtissier for Arla Pro’s Culinary team of Finland, Olli has been part of both gold and silver winning teams in the Culinary Olympics. He has also participated in the World Association of Chefs´ Societies’ Global Pastry Chef Challenge, where he won the North European Championship and came second in the world final. Look out for Olli’s recipes featured throughout this guide, for inspiration on how to bring some of the future trends to life. Insight source: https://www.expertmarketresearch.com/reports/bakery-products-market
3 CONTENTS Summary of trends 4 Consumer demographics 6 Shape of the market 8 Top trends of the next 2 years 12 Flavour: Key ingredient trends 13 Format: New and emerging formats 18 Functionality: Balancing indulgence 26 vs. health Next 5 years and beyond 30 Putting tomorrow’s trends on the menu 34