Bake To The Future: What will World Baking Day 2030 look like?

On Sunday May 17th we celebrate World Baking Day. And what Sunday brunch would be complete without a selection of delicious baked goods?

Baking has changed so much since 1869, when DSM took its first steps in the baking industry. This was when Jacques van Marken set up the Dutch Yeast and Spirit Factory to provide the baking industry with a reliable supply of high-quality baker’s yeast. Just a few years later, in 1885, Koningsgist was registered as one of the world’s first trademarks.

Today, at DSM we leverage our 150 years of expertise to anticipate and adapt to consumer demand for more choice, more convenience, more benefits. And to help deliver quality nutrition and eradicate hunger, sustainably. Not only today, but into the future too.

What will we be writing about on World Baking Day 2030?

We believe sustainable and efficient food production in the baking industry will become even more important in the next ten years. To this end, our scientists are dedicated to develop innovative solutions that enable better food for everyone. In practice what does this mean for the next decade?

Clean label is a must

Labels, ingredients and production methods are under more scrutiny than ever before, with consumers increasing their knowledge and curiosity about ingredients. As a result, the number of new bakery products launched with claims related to being organic or environmental has risen steadily over the past five years. This consumer demand will continue to shape the baking industry in the coming years. The bread and bakery industry has a role to play by focusing on delivering product attributes and claims that resonate with consumers for their clean label credentials.

Convenience is on the rise

People worldwide are following hectic schedules and are seeking convenient food products, such as baked goods. We are replacing meals with snacks that are eaten at home, at work or on-the-go. Expectations for bread quality are expected to increase. In addition to freshness, consumers want a high-quality, moist and flavorful slice of bread – wherever they are, whenever they want.

More bakery products will be promoting digestive health

Bakers are turning to the gut; more research into the gut microbiome is contributing to a fresh wave of interest in digestive health. Producers are finding ways to use ingredients such as new grains and seeds, and fortify products with vitamins, minerals and OMEGA-3 to make claims around improving digestion. Balancing health with indulgence is a favored strategy. The appeal of added healthy nutrients in bakery products is likely to engage the younger audience in particular, and will prompt the launch of more premium varieties.

“Fresh” can reduce food waste

Freshness, convenience and waste go hand-in-hand. A study1 showed that 68% of consumers aged 18-34 were likely to purchase grab-and-go sandwiches from a deli. A whopping 85% of these said that the food inside the packaging must be “fresh”. Bread and sweet bakery producers need to show their sustainable credentials. Examples include baking enzymes to keep bread, sandwiches and tortillas fresh for longer; innovative products that address food waste; and eco-friendly and recyclable and/or bio-based packaging.

A mouthwatering sensory experience is paramount

Food is being embraced by Millennials and Gen-Z as a vehicle for self-expression and storytelling. Hence it is important to focus on visual appeal and sensory experience. Think about innovative pastries such as bubble waffles, rainbow bagels, or the cronut (a croissant/donut hybrid). The prevalence of foodies is creating an opening for more premium products designed for the food-obsessed. Cakes, pastries and sweet goods have already ventured into this territory; the bread category lags behind.

Future-proof solutions for baking from DSM

DSM offers a broad range of baking enzymes, vitamins and other functional materials. They enable manufacturers of baked goods to react quickly to consumer demand for added functionalities and fortification whilst enabling less sugar, salt, acrylamide, chemical additives, emulsifiers, and gluten-free bread. Our solutions for the baking sector help to meet clean label ambitions, increase freshness of baked goods as well as boost efficiency in the baking process, reduce costs and improve the quality, taste and sensory appeal of a wide range of baked goods – all the while meeting consumer preference for health promoting baked goods produced with vitamins and other functional ingredients such as Omega-3.

DSM is well-set for World Baking Day 2030

In 1869 we began our journey towards serving the baking industry. 151 years later we are anticipating and adapting to consumer demand to offer greater choice, convenience, and benefits. We have an extensive team of experts that can help you be successful in your market. Expertise ranging from concept development and formulation to regulatory compliance and logistics are at your service to help you deliver quality nutrition and reduce food waste in a sustainable way. With that in mind, we look forward with positive expectancy to World Baking Day 2030!

For this year’s event, join me in raising a slice of cake or a croissant to celebrate World Baking Day together!

More information

If you have questions about how DSM’s portfolio can support your baking activities, contact our dedicated team of experts at Csilla.Biro@dsm.com to discuss your specific requirements.

DSM in Baking

Our baking experts work closely with our customers around the world to create baked goods that taste good and look great. Scientific curiosity and thorough research in the baked goods arena is key to our innovation power. Therefore, we deeply invest in research to discover and develop baking ingredients that help manufacturers of baked goods improve baking performance and product efficiency in bread, cakes, biscuits and snacks.

Published Date

13 May 2020

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