Bakery
Bakery Insights
Our experts discuss emerging trends shaping the bakery space.
Wendy Osborn
Category Marketing & Innovation Manager
Indulgence and premiumization are major forces. People view baked goods as treats… and expect products to delight all the senses.
Dr. Janice Johnson
Food Technical Advisor
We’re constantly finding that consumers want premium, indulgent experiences to enjoy at home, and it’s often ingredients that serve as the cue.
Courtney LeDrew
Customer Marketing Manager
Consumers want to be wowed in the bakery aisle! We always say, "taste is king" – which is absolutely true – but this is a space where visual appeal is extremely important, too.
Dave Lindhorst
Technical Service Manager
Baked goods are first-and-foremost treats, but there’s a segment of consumers looking for that “better-for-you” option. It could be an emerging opportunity space.
Formulation Tips
Salt & Salt Alternatives
Dr. Janice Johnson
Food Technical Advisor
Our Potassium Pro® Ultra Fine Potassium Salt and Alberger® Flake Salt can help with sodium reduction in baked goods.
Dave Lindhorst
Technical Services Manager
Culinary salts can be a great way to tantalize the senses – you can even hear the crunch when you bite into them.
Dr. Janice Johnson
Food Technical Advisor
A premium salt like sea salt or Pink Himalayan salt provides a nice finishing touch. Consumers perceive these salts differently.
Cocoa & Chocolate
Wendy Osborn
Category Marketing & Innovation Manager
For brands emphasizing decadence, we offer a broad range of cocoa powders and chocolate coatings, chips and chunks – perfect when a “real chocolate” claim is a must.
Courtney LeDrew
Customer Marketing Manager
Our chips and coatings have something for everyone, enabling brands to create tempting treats for both premium- and value-positioned products.
Egg & Protein Replacements
Dave Lindhorst
Technical Services Manager
Egg replacement is complex. No single ingredient will replace all that functionality, but we’ve created functional systems that help.
Dave Lindhorst
Technical Services Manager
Adding protein is another way to appeal to more-mindful consumers; but in the bakery aisle, products with protein claims remain relatively rare, too.
Global Flavors
Dr. Janice Johnson
Food Technical Advisor
Look for global flavors and street-food-inspired baked goods. Seasonings from Mexico and India, plus fruit flavors, offer a bold spin on sweet/salty.
Wendy Osborn
Category Marketing & Innovation Manager
Novel textures are another way to surprise and delight, from airy Japanese pancakes to spongy Mexican Tres Leches cakes.
Download the 2024 report, What’s Hot in Bakery, for more details.
Reduced-Sugar Linzer Cookie
Buttery, jam-filled cookie features sweet indulgence with 50% less sugar. ViaTech® stevia leaf extract provides sweetness, and ActiStar® resistant starch replaces bulk. RSPO-certified segregated palm oil provides a sustainable, traceable supply.
Indulgent Chocolate Chip Cookie
This fan-favorite brings several trends together. Premium Wilbur® organic semisweet chocolate chips deliver on indulgence, while RSPO-segregated palm oil, more-sustainably produced stevia and traceable pea protein offer strong sustainability stories.
