As baking enters a new era, it's too late to learn about these new baking ingredients!

In recent years, the baking industry has continued to expand into the realm of public life, integrating into the daily household scene in a more diversified way. Along with the popularity of home baking, consumers have a better understanding of the ingredients of baked goods, recognizing that the ingredients are the key elements that affect the deliciousness of baked goods. Bakery companies need to work on baking ingredients to fully meet consumer demands.

01 Low-sugar, less oil concept is popular, healthy baking trend is obvious

Driven by emerging consumption, bakery products tend to develop more and more towards the path of healthy taste and low sugar and less oil in terms of taste selection. The concept of healthy baking focuses on highlighting the healthy flavor of raw materials, so that baking production not only has a face value, but also more prominent nutritional value as well as creative value.

With the big health trend, people's standards for baked goods health are rising, while also reflecting different directions. From low-fat and low-sugar, to tending to zero trans-fatty acids; from whole wheat and high fiber, to clean label and additive-free are all worthy of attention.

In addition to meeting consumer demand for clean-label, ketogenic-friendly, low-sugar, plant-based, non-GMO, gluten-free, and other products consumed one step at a time, the baking industry itself needs to continue to find breakthroughs and innovate with ingredients and technology.

02 Bakery needs are more segmented, new ingredients are emerging

For baking ingredients, some more niche needs are emerging. For example, geared toward consumers with gluten allergies or a ketogenic diet, some flour producers have experimented with replacing wheat flour with almonds, coconut, and other nuts. Next, quinoa, chia seeds and chickpea flour are all popular raw materials for flours as well.

Additionally, the utilization of plant proteins (especially flours derived from plant seeds and legumes) is so evident in modern baking trends that some manufacturers even sell their products with a gimmicky plant protein content. Some bakers have even explored a flour blend that includes pea, chickpea, and soy proteins to make a variety of baked goods more nutritious and flavorful.

Modern manufacturing practices have produced a number of specialty fats such as shortening, laminating fats, frying oils, margarine, flake shortening, hardwood oils, and melon oils for today's specialized baking needs. In addition to specialty fats and oils, another trend continues to be the demand for non-GMO ingredients. Edible oil producers have been responding aggressively to growing consumer demand, and in fact, non-GMO soy, corn oil and other ancillary products are now widely available.

Frankly, the above mentioned are just the tip of the iceberg when it comes to what other trends are emerging in the modern commercial baking industry, or baking innovative ingredients. While many of these trends are just beginning to make their mark, the opportunity for them to become widely prevalent in larger and healthier baked goods will continue to expand as specialized diets, clean labeling, all-natural foods, non-GMO foods and other trends develop.

Whether it is the popular and common bakery raw and auxiliary materials, or the newest and innovative bakery new technologies and ingredients, all of them will be presented in the raw and auxiliary materials exhibition area of Haiming Bakery Series in 2021. Haiming Bakery Series will attract many domestic and foreign bakery raw and auxiliary materials enterprises, grasp the current development trend of bakery raw and auxiliary materials, highlight the new bakery raw and auxiliary materials and new products, promote friendly trade exchanges between dealers and purchasing groups, and provide bakery raw and auxiliary materials enterprises with help in upstream and downstream industry chain channel construction.