Shaping The Bakery Of The Future

Friday, April 29th, 2022

Bakery and sweet baked goods are popular in Asia and they account for 27% market share for new product launches in the food and beverage industry in this region, the second-largest just behind Europe. With the growth set to continue in the year 2022, it is important to offer differentiation while seizing opportunities for innovation to capture a larger market segment.

Chocolate remains to be a top favourite in the Asia Pacific region. At the same time, we are seeing more flavours gaining popularity as consumers seek variety. Intense flavours like cocoa, dark
chocolate and butterscotch, and uniquely asia flavours like taro, matcha and pandan are making their way into the mainstream market.

FUNCTIONAL INGREDIENTS PLAY A BIGGER ROLE THAN EVER BEFORE

Gone are the days when consumers see snacking as a guilty pleasure. The pandemic has seen a global surge in consumer demand for functional ingredients. Health-conscious individuals are looking for great-tasting food that comes with added health benefits. The bakery and sweet baked goods category is no exception to the trend. New products are boasting a mix of indulgent cocoa with functional ingredients such as ginger and turmeric, which are known for their antioxidant and anti-inflammatory properties. The emergence of high protein, high fibre and vegan options has also burgeoned in recent years.

Cocoa can be the secret ingredient that creates healthy products without compromising taste and concurrently gives it a premium feel. Darker red cocoa powders, like deZaan D701A, create premium and indulgent bakes with a rich and intense flavour. It also lends a deep dark brown and reddish hue in cookies and cakes. For an even more visually striking product, opt for deZaan 500DP11, which produces a lusciously black cookie with an intense cocoa flavour.

PLANT-BASED BAKED TREATS ARE TRENDING

Propelled by growing concern over health and animal welfare, and the impact on the environment, plant-based baked goods are gaining traction. While this evolving trend presents diverse opportunities for the baking industry, it comes with a set of challenges too. Many manufacturers face issues regarding taste and texture while using plant-based products. Not only do they have to replace the traditional ingredients such as butter, milk and eggs in the recipe, but they must also work on retaining the same taste and texture that consumers are all so familiar with.

This is where the cocoa powder can play a crucial role in enhancing the flavour to replicate some of the taste and texture that consumers are looking for. Powders with strong chocolate notes are perfect for plant-based recipes. The rich chocolatey notes of deZaan D701A cocoa powder is great for plant-based products as it balances out the flavour of alternative flours. It provides a distinct cocoa flavour with slightly bitter notes and an appealing dark brown colour. Perfect for making a brownie that hits the spot, bringing healthy eating and indulgence together in a classic bake.