Brandessece Market Research recently added the Europe Baking Industry Market research report which offers a thorough study of the market scenario regarding the market size, share, demand, growth, trends, and forecast from 2020-2026. The report deals with the impact analysis of the COVID-19 pandemic. The COVID-19 pandemic has impacted exports, imports, demand and trends in the industry and is expected to have some economic impact on the market. The report offers a comprehensive analysis of the impact of the pandemic across the industry and provides insights into a post-COVID-19 market scenario.
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Market Analysis of Europe Baking Industry –
The baking industry comprises the firms that involve in production, wholesaling and retailing of baked goods comprising breads, cakes, pastries, cookies, crackers and tortillas. Bakery industry is a vast business that supplies baking goods to customers such as tasty breads, cakes, pies and sweet rolls. The baking industry can also be defined as the branch of the food-processing industry that produces different types of bread, rolls and baranki products, therapeutic and dietary baked goods, and enriched and un-enriched biscuits. Health conscious customers are the future trend of the industry as industrial focus is shifting to produce nutrition-based food products.
Europe Baking Industry Dynamics –
The increasing popularity of in-store bakeries, growing demand for organic & gluten free products as well as increasing health conscious consumers are expected to drive the baking industry in future. For instance, traditional and whole grains, all-natural ingredients, and no added preservatives are perceived to increase the value of bakery’s products by the customers and are increasingly more popular than commercially available baking products. Business of organic breads and grains increased by an estimation of 8.4% to $4.34 billion in 2016. Companies that provide locally sourced organic products from sustainable farm programs are most successful with increasing popularity. Retail bakeries are also trying to attract customers by offering a variety of organic products, particularly those that are locally sourced from sustainable farms as it helps in cost management. Now bakeries are adopting new technologies into their business to effectively serve their customer which makes the industry technologically updated and creates positive vibes from the customer, for instance Many retail bakeries are now using coupon sites, and by 2021, over 600 million consumers worldwide will use mobile coupons.
Recent Development- Focus on natural bakery ingredients for nutritious products
Soy protein concentrates and isolates are mainly used in bakery for emulsification and textural control in bakery products. Pea protein isolate is also being used as an alternative protein source having branched chain amino acids such as leucine, isoleucine, arginine, valine, and lysine. Pea flour, a good source of protein and fiber, is being used as ingredient in cookies and bread up to 5% to improve the nutritional quality of the product. Bakery products for the senior market are calcium-enriched with milk or whey, to decrease osteoporosis. High oleic sunflower and EPA/DHA omega-3 oil can be included as a source of PUFAs in bakery products.
Egg substitutes decreases production costs, reduce allergens cases, and create possibilities to produce vegetarian baked products for vegetarian customers. A mixture of xanthan gum, guar gum, sugarcane fiber and soy lecithin can improve texture and cell structure in cakes, muffins, and cookies and substitutes eggs at 0.3% usage levels. Algal flour is replacing eggs in a variety of applications, while decreasing fat and total calories and maintaining the desired taste and texture.
Flavor extracts like chocolate, cocoa extracts, coffee, tea extracts, and fenugreek extract, and vanilla oleoresin are used in bread and bakery products. In bakery emulsions, the water-based alternatives to baking extracts, are favored over alcohol-based extracts as they are more stable to heat. Bakery emulsions of lemon, strawberry, coffee, cream cheese, hazelnut, orange, strawberry, pumpkin spice, and cinnamon spice are in demand due to being natural ingredients on the market. Ginger extract, honey powder, jujube extract powder, yogurt powder, almond extract, and sweet corn powder are increasingly used for providing flavor to bakery products such as cookies, bread, and crackers.
Recent Trends in Technology Industry-
Health conscious consumers:
Consumers are now concerned of consuming healthy foods and are trying to find it in every food product that are available in the market and bakery industry is also greatly affected by this trend for some years. For this reason, there is an upsurge in demand for healthy baked foods. These healthy foods must be made using wholesome ingredients and be free of preservatives. In 2020, bakeries that bake and sell food with natural ingredients will attract more consumers than those that do not. And the bakeries must find a way to communicate what ingredients are in their cooking.
Many health-conscious consumers already avoid baked foods as they contain carbohydrates and sugar. Still, demand for baked foods will grow in 2020. bakeries will attract more of baked delicacies by packaging them in sophisticated smaller sizes. It is estimated that more consumers will substitute white bread with flatbread as it’s packaged differently and due to Consumers know that flatbread has fewer carbohydrates than white bread; which will increase demand for it.
A Drop in Popularity of Packaged Cakes
Packaged cakes that had enjoyed immense popularity since being launched a few years ago will become less popular in coming year. One of the important reasons for this is companies that produce them have not remained up to date of changing preferences and products have remained virtually unchanged since their introduction.
Consumers are now preferring relatively new product of unpackaged breads and pastries as unpackaged cakes are fresh and offer a lot more alternatives than packaged cakes. As the number of health-conscious consumers are growing, the demand of packaged good are becoming less trendy.
Authenticity in cooking will be the trend in 2020. To some customers, unpackaged cooked food seems more authentic than packaged products. Even if there is not a sharp change in preference for unpackaged food, the popularity of food with minimalist, fresh looking packaging is increasing. Differentiated packaging and clean identifiable labels will appeal to consumers in 2020.
Use of Alternative Flours:
Alternative flours other than white flour is on the rise for some years and is expected to hit peak trend status in 2020. The popularity of flours such as flour made from bran and soy is growing. In some regions of globe, mainly Japan, consumers are attracting to the flour made from healthier substitutes. It is expected that in 2020, demand of flour produced from bran and soy will increase. Flours from less familiar sources such as banana and other fruits and vegetables will be of more use in 2020. With buckwheat, spelt and coconut flours are increasing available in supermarkets, bakers are innovating new flavored cakes and pastries with unique flavor.
Use of plant-based substitutes:
With increasing preference of grains and alternative fruits, bakers are shifting toward a sustainable and reasonably healthy way of baking. The increasing popularity for healthy or allergy free substitutes has responsible for shift toward plant-based baking such as using butter and egg substitutes to make tasty cakes comparable to cakes made with eggs.
With bakers becoming more experimental leaving behind their traditional ways, multi-sensory food experience is growing popular with modern bakers experimenting in coming with more taste other than just sweet and salty. This trend has customers craving unique food pairings along with fusion of textures, shapes and flavours such as soft marshmallow, crunchy sprinkles and melt in your mouth biscuits.
Middle Eastern Ingredients:
The Middle East has some of the most exotic flavours, ingredients and desserts, which excites the baking world to use them in their baking products. some of the Middle Eastern sweets that are used in baking are sumac, saffron, tahini and pomegranate as well as twists on traditional bakes and desserts.
Consumers are becoming increasingly worried with wellness and gut health, placing the groundwork for fermented foods and probiotics to get popularity in 2020. The traditional art of fermented food is rich, varied, and becoming increasingly widespread in baking, with ingredients such as sourdough, apple cider and kefir bringing a unique taste experience.
Regional & Country Analysis
North America, U.S., Mexico, Canada , Europe, UK, France, Germany, Italy , Asia Pacific, China, Japan, India, Southeast Asia, South America, Brazil, Argentina, Columbia, The Middle East and Africa, GCC, Africa, Rest of Middle East and Africa
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