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Six Popular Elements of the 2016 Baking Market

Release time:

2016-03-03

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Abstract

From 2014-2015, baked goods showed a trend toward high-end products, mainly reflected in healthy product claims, functional product claims, and convenient product designs. The main raw materials used include functional sugars, proteins, and dietary fiber, mainly added to baked goods through mediums such as grains. The health trend has led to the development of baked goods toward being more natural and safer.

　　From 2014 to 2015, baked goods gradually trended toward higher-end products, mainly reflected in healthy product claims, functional product claims, and convenient product designs. The main raw materials used include functional sugars, proteins, and dietary fiber, mainly added to baked goods through mediums such as grains. The health trend has led to the development of baked goods toward being more natural and safer.

　　In 2016, it is predicted that baked goods will develop in the following directions:

　　Handmade and customized products

　　With the popularization of baking knowledge and equipment in households, consumers will increasingly participate in the production of customized baked goods at home. Although there is still a gap in appearance and taste between home-baked goods and purchased baked goods, home baking offers greater control over the safety of raw materials, better meeting consumer needs for food safety. With more and more companies focusing on the home market, products with concepts such as handmade and hand-beaten will enter the home baking market. Considering the currently popular home-customized catering APPs such as "Xiaochufang" and "Wo Ai Chufang," handmade and customized baked goods are also on a rising trend.

　　Products with added probiotics

　　The rise of dairy products in 2015 led to increased consumer interest in probiotics. The main function of probiotics is to improve intestinal function. Probiotics can be well combined with baked goods; firstly, probiotics can be added to baked goods in the form of yogurt, enriching the flavor of baked goods, or even added as a filling. However, temperature may need to be considered here. Since baked goods are generally hot foods, such as freshly baked items, choosing a suitable carrier after adding yogurt and other probiotics is an important aspect.

　　Brunch products

　　Brunch is also on the rise in China. Given that young people, for convenience, have combined their original three meals into two or fewer meals a day, brunch has become a new direction for the development of baked goods and a good channel to combine baked goods with staple foods and domestic consumer eating habits. Brunch, paired with certain grains, yogurt, and vegetables, further satisfies people's desire for healthy and natural foods.

　　Products with added protein

　　The 2015 Dietary Guidelines for Americans emphasized the importance of a balanced diet. Given that the baking market in 2015 was still mainly focused on reducing sugar, 2016 may see further improvement in functionality. The introduction of protein into baked goods can result in savory products with fruit and vegetable flavors, or sweet products with fruit flavors. Introducing protein as a raw material into baking can have a good filling effect and improve the texture of the baked goods. However, the introduction of protein into baked goods also faces the problem of protein damage due to temperature.

　　Products with added dietary fiber

　　In China, dietary fiber is currently mainly composed of polydextrose and inulin. The functionality of these two products in baking is not significantly different. Inulin is divided into long-chain and short-chain types, the main difference being their impact on the texture and taste of baked goods. Foreign research shows that long-chain inulin is more conducive to improving the taste of baked goods. The impact of polydextrose on product taste mainly lies in the control of the degree of polymerization and the inherent taste. Baked goods are a very suitable carrier for dietary fiber, increasing the dietary fiber content of the product while also giving the product better functionality.

　　Products with added functional sugars

　　The application of functional sugars in baked goods will also see significant development in 2016. Xylitol, maltitol, erythritol, and trehalose can all be added in appropriate amounts to baked goods to create a low-sweetness, refreshing taste. Since functional sugars rarely undergo the Maillard reaction, they also play a protective role to some extent. Given the multiple needs of baking manufacturers for baked goods in terms of taste, shape, color, function, and cost, single sugar alcohol applications are difficult to achieve. Therefore, the application of compound functional sugars (relying on compounding technology, combining the needs of different foods, and compounding different sweeteners) will effectively compensate for this deficiency.

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