By Sagrika Sanjay
The morning starts and the first thought is usually ‘food’ more specifically ‘sugar’. And if you’re like me, you need some sort of strategy to avoid giving in to your desire to eat sugary, cake-like muffins every morning. For a consumer like this, it becomes important for the industry to fulcrum the trends in bread, bakery, and pastry innovation related to health, pleasure, and convenience.
New cuisine and leading chefs consider bread and bakery not solely a complement to the dishes served in their restaurants but a fundamental aspect of their innovation offerings. The influence of these innovation trends in the bread and dessert industry has prospered the food and hospitality these days.
Bakery products, due to high nutrient value, and affordability, are an item of huge consumption. The Indian bakery industry is one of the biggest sections in the country’s processed food industry. In the bakery industry balancing quality requirements with production demands is challenging. But with the implementation of technology, production is faster and demand is well catered for. Today, even a small bakery will have to use some type of technology to speed up the bakery process.
Demand for real chocolate whether alone or in baked foods, snack mixes, frozen desserts or other foods is at an all-time high. Thanks to increased consumer awareness of the health benefits of flavonoid-rich cocoa and artisan producers raising awareness of sustainable cocoa bean farming programs, chocolate is in the spotlight.
Sometimes, however, real chocolate does not make economical or functional sense in formulations, and instead, compounds or coatings are used. These chocolate-like ingredients provide suppliers flexibility in formulation, which enables bakers to get more creative in product innovation. Choosing between the real and compound varieties can be a challenge.
Since the bakery industry has moved towards line production instead of running a traditional bakery, there has been an analogous shift in the way baking is practiced and the technology is engaged. The increasing importance of line production has led to adoptions to traditional baking technology. For example, more and more ingredients are processed using automated computer-controlled baking systems in closed tubes, thus creating higher demands for liquid raw materials.
There has been an increase in the number of bread and water-based ingredients, so that they can be processed automatically. This is one reason why, industrial bakeries have replaced margarine with liquid oils for certain products, for example in production of toasted breads. And the processing of liquid yeast and glucose has become standard in industrial manufacturing. Higher hygiene requirements have led to the development of a new generation of bakery equipment. Better cleaning conditions have contributed longer product shelf life.
Methods like continuous kneading have helped in exploring new advances in this exciting arena of new development. Use of automated baked product with blast freezer and cold room along with proper in time delivery, is required the most. Of course, quality and safety is the fundamental of any industry.
Hospitality sector is keen to shake hands with the latest technology and understand the food industry. The bakery and hospitality works together to apply safety and sanitation, and improve time management skills. Other than that, the sector is focused on the ability to operate professional equipment; apply their knowledge of food cost control, as well as, purchasing and inventory control. Demonstration of proficiency in the skill of working with a pastry bag, and performing calculations is necessary for the baking and pastry industry. The ability to weigh and measure ingredients properly and the need of proficiency in production of various pastries, cakes, breads, etc. are well understood by the bakery and pastry industry.
Recently, the industries have seen being thoughtful on understanding consumer needs that include clear retail-driven trend. The companies are using fresh fruits, natural sweeteners, fat-free, and baked products, etc. in their product segment. The consumer demand is set to intensify the competition within the major players of the industry. The food industry is under pressure pressurized to go out of the box and prove their worth to the consumers of today.
To understand this better, a glance on the industries is put to light, to see how they work these days. Barry Callebaut, believes in pairing cocoa and chocolate sensory research with consumer understanding,, developed the “consumer chocolate sensory wheel” with 87 descriptors covering the flavour, texture and aroma.
Puratos has installed a new production line with fruit filling without the use of preservatives. The bakery industry understands the need of naturalness. The flavours here want to be replaced with actual chunks of fruit pieces, and this requires the involvement of high baking stability in the product.
The Kellogg Co. has introduced Wild Berry Froot Loops, the first new flavor for the brand in 10 years. The cereal features a new, sweet and fruity berry taste, along with a new shape — a purple star.
Barry Callebaut recently brought to market ruby chocolate. ruby chocolate has a berry-type fruit flavor and reddish color from the ruby cocoa beans from which it is derived. The law mandates that milk and dark chocolates must contain chocolate liquor, while all three must be made with cocoa butter. The regulations are very specific regarding the other optional ingredients — sugar, milk/whey solids, flavoring and emulsifiers.
Nestle India plans to launch breakfast cereals in India with its vision to introduce products rooted in nutrition and health.
Driven by the evolving perception of bakery products and the changing consumer preferences, the bakery industry is expected reach new heights. In conclusion, happiness truly lies in eating cup-cakes and muffins! And what better than committing a ‘sweet sin’.