Exploring the future of baking. Baking trends, tech, research and consumer shifts and demands.
This video is a summarized version of the future of baking by some of the leading industry think tanks, research facilities and global baking company executives.
Much of what I have in this video many keen home bakers may already be using or exploring some or all of this, however there is still allot of things going on behind the scenes that are very exciting as the industry scrambles to clean up ingredient declarations and build more consumer trust and loyalty through these efforts.
It is not an easy task as baking is indeed a science and simply taking away, replacing or reducing critical ingredients may or may not give bakers the desired end results. As bread is listed as as one of the "Salty Six" on the American heart and stroke foundations web site, ingredient declarations jammed with scary sounding names and use of additives that are allowed in some countries but banned by most, consumers are demanding change.
Companies are scrambling, not because of direct complaints by consumers but through shifts in the products that people are buying. The old saying of "Better to proactively shift with the times or Die" definitely holds true.
Sustainable Farming and ingredient sourcing, sugar and salt reduction tech, Pulse Flours, GMOs and shifts to alternative baked products in response to Gluten intolerance, Lactose intolerance, diabetes, heart disease and others.
In this video we cover of some of the leading industry and consumer trends, baking tech, and the research either working its way into mainstream baking or under development as "coming soon".
Enjoy
JP
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email:
nobsbaking123@gmail.com
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Time Stamps
00:00 Future of Baking
00:50 Consumer Focus
01:20 Sustainable Sourcing
01:40 International Options
02:58 Generational Shifts
03:20 Pulse Flour
04:03 Clean Label
06:05 Sugar Salt Reduction
08:55 GMO
09:32 Health Concerns
10:03 Artisan
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#futurebakery
#bakingtrends
#bakingscience
#bakingingredients
#consumertrends
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