From digitization to the importance of sustainability to the increasing number of out-of-home sales – the bakery industry is changing. Developments that have existed for a long time, but also new ones, will not only shape the coming year, which is why it is worthwhile to take a closer look at the trends of tomorrow. Perhaps you too can be inspired by one of these bakery trends and make a “good resolution” for the coming year.
Digitization continues to find its way into bakeries
Nobody really likes to hear it anymore, but it still remains the reality of most industries. Digitization is probably the trend that will occupy the bakery trade the most in the past and in the coming years. Digital helpers should be the answer to the increasing demands of competition, food waste and the shortage of skilled workers. In the form of digital planning, wired remote maintenance and social networks, digitization works as a motor for the future of tradition. The focus can be on relieving bakers, sustainable production and the competitiveness of traditional businesses.
Would you like to find out more about the “digitalization” bakery trend? The key aspects can be found in our blog post “ Digitization of the bakery in the 21st century: Is digital the new tradition? “.
Slow Society: The desire to slow down
Thanks to cell phones, the expansion of the Internet, lower costs in passenger and freight transport and new electronic possibilities, the world has not only become highly networked, it has also become increasingly fast-paced. In an age of rapidly increasing flood of information, the importance of slowness continues to increase. With the start of the corona pandemic at the latest, terms such as “slow society” play an increasingly important role.
Slow Society describes the desire for mindfulness and deceleration. In all possible aspects of everyday life, the personal lifestyle should be slowed down.
The aim is not only to protect the environment, but also to increase the quality of the individual experiences. The networked world also makes it possible for bakeries to meet people’s lack of time and haste with technology-based solutions when buying fresh baked goods. In addition, more and more bakeries are dealing with New Work models due to the hot topic of staff. In the future, the home office, the focus on the living conditions of the employees and the possibility of longer breaks will play a major role. As with digitization, dealing with these measures will be indispensable in the future, especially with regard to demographic change and the associated shortage of qualified employees.
A visit to the bakery becomes an experience
While, on the one hand, digitization is increasingly interfering with everyday life and purchases are increasingly taking place online, many customers, on the other hand, long for personal encounters. Especially because of the long-term contact restrictions, people are happy about every meeting, whether in a restaurant or in gastronomic bakeries. Shopping at the bakery is increasingly going beyond the fulfillment of the purpose and should become a real experience. But are new products the key here? Although the offer is constantly evolving, the market for food is almost saturated. Bakeries count on changing offers, various snacks, meals and confectionery. But the shop fitting and the presentation of the products are also of great relevance. Lastly, customers buy authentic and well-told stories. These include, for example, unique production processes and the use of special ingredients, but also the family history of the bakery.
Where does the bread come from …
A change can be seen in the demands of consumers to the effect that they are placing increased value on the sustainability of their baked goods. The traditional bakery trade is gaining in importance again and consumers and bakers are increasingly opposing industrial bread production. In the new year, handicraft bakeries can look forward to the fact that their traditional production methods meet consumer demands and that the high quality standards are valued. The regionality of the products in particular plays a decisive role – both in terms of origin and in production.
Artisanal bread and baked goods are all the rage.(Daniel Schneider, General Manager of the Central Association of the German Bakers’ Trade)
The social focus is increasingly on environmental protection and sustainability. Great importance is attached to low energy consumption and the conservation of resources by reducing waste and food. Making a positive contribution to society and a sustainable, in addition to the economic, perspective will become more and more important for companies. Accordingly, the regional procurement of raw materials is not only a good resolution for the next year, but also with a view to an environmentally conscious and sustainable future.
… and what’s inside?
In view of the increasing quality requirements in connection with the origin and production of baked goods, the ingredients are also of central importance. Daniel Schneider comments on this: “The proportion of consumers who put quality before price has been increasing for years”. Consumers are specifically looking for high-quality, healthy foods. Many people have always made the New Year’s resolution to eat a balanced diet. As has been shown in recent years, this resolution has been put into practice by many. Whole grain, vegetarian and vegan products as well as superfoods benefit particularly from this development. The increasing demand for high-fiber whole grain products confirms the nutritional trend that carbohydrates in foods should be increased while the fat content should be decreased. In addition to this trend, superfoods such as flax and chia seeds, low-carb products and a high protein content in baked goods have been part of the bakery industry for some time. With the growing number of vegans and vegetarians, bakeries are also increasingly grappling with this issue. Especially since food scandals have been published more and more in the media in recent years, the consumer behavior of many people has changed. Consumers are therefore becoming more critical when choosing their food not only with regard to the origin, but also with a view to the ingredients with regard to the safe consumption of the products and expect transparency.
Bread cult: The craft is trendy
Due to the seemingly innumerable days that were spent at home this year and last, the number of self-experiments in bread baking in private households increased disproportionately. It is not without reason that a large number of Germans feel sad when they stay abroad because they miss their bread. As a result of the pandemic, many consumers have discovered high-quality baked goods produced in the region for themselves. This trend can also be observed on the supply side. The last few years have been marked by numerous new entries in the handicrafts register. More and more young master bakers are venturing into the baking trade with innovative business concepts. This bread cult will most likely continue to spread in the future. This includes aspects such as maintaining your own bakery brand, the focus on a feel-good atmosphere in the branch and a range that specializes in the special skills of the bakery. Offering your own merchandising products can also play an important role in the course of your own branding and in view of the growing importance of online presence. Cult bakers can look forward to being known nationwide with their brand, just like celebrity chefs.
Bakery trend: “Take away, please!”
Due to flexible working time models in the company and short break times, there is seldom time for large meals. Despite the desire to slow down, many consumers need to have their daily food available quickly, conveniently and healthily. As a substitute, snacks are used several times a day, because baked goods, bagels, wraps and salads are good snacks between meals. It is therefore worthwhile for bakers to offer a high-quality selection of snacks and thus gain an advantage over discounters. In addition to the standard range and sandwiches, the demand for hot meals is also increasing. Products from the catering sector are increasingly being offered in the bakery. Trade fairs in the industry, such as INTERNORGA 2022 in Hamburg, will also be shaped by this and other bakery trends. “Bakers and confectioners have long been required to adapt their range to new trends. This shows that the range of bakeries is increasingly merging with that of the out-of-home market, ”says Claudia Johannsen, Business Unit Manager at Hamburg Messe und Congress GmbH. So there may be a chance that the boundaries between the professions in the food industry will become more and more blurred in the future. Until the desire for slowing down and a gastronomic ambience – without contact restrictions – can be pursued, in-house consumption will continue to decline and the snacking megatrend will continue to increase.
The future will show to what extent these bakery trends will develop. Nevertheless, it is already worthwhile to take a closer look at one or the other trend in order to start the new year motivated with good intentions and to position yourself successfully for the future.
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