There is no doubt that bakery products with added sourdough have better sensory and nutritional quality. But how can these factors help leverage your sales? To support our conclusions, we have gathered here some of the main opinions on innovation in the world of baking for 2023.
Certainly, the scope of products made with sourdough tends to expand in the coming years, supported by a remarkable food trend that is here to stay: The growing search by consumers for healthier and more natural foods.
Initially, it is important to consider that the change in consumer preferences during and after the pandemic is a strong ally of the use of sourdough. If like us you are a person connected in your market, you must have heard at least some of the descriptor terms below: foods with functional properties; well-being; new flavors; indulgence, flavor and freshness; good looking; healthy eating; clean labels; more information and healthy tips; natural fermentation and long fermentation; tourism of flavors and real food.
These are terms that are easily found when we search for technical and scientific information about what to expect from the consumer public for the next year. It sounds very challenging and it really is, but the good news is that sourdough is an excellent alternative to meet many, if not all, of these needs. To learn more, you can consult our recently published sourdough articles.
Another interesting trend in the bakery market is that consumers are more interested in consuming products that are different from traditional white bread, products that have more authentic flavors and aromas. This trend should also spread to pizzas and other products in the segment.
These consumer demands renew the success of traditional baking and boost the demand for products made with sourdough, after all, these attributes or claims can be offered when consuming with the addition of this ancient but powerful ingredient.
Leidiane AA Menezes
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SOURDOUGH AS A COMPETITIVE DIFFERENTIAL
There is no doubt that bakery products with added “sourdough” have better sensory and nutritional quality. But how can these factors help boost your sales? To support our conclusions, we have gathered here some of the main opinions about innovation in the baking world for 2023.
Certainly, the range of products made with “sourdough” tends to expand in the coming years, supported by a remarkable food trend that is here to stay: Consumers' growing search for healthier and more natural foods.
Initially, it is important to consider that the change in consumer predilections during and after the pandemic is a strong ally of the use of sourdough. If you, like us, are a market-savvy person, you may have heard of at least some of the following descriptor terms: foods with functional properties; wellness; new flavors; indulgence, taste and freshness; good looks; healthy eating; clean labels; more information and healthy tips; natural fermentation and long fermentation; flavor tourism; and real food.
These are terms that are easily found when searching for technical and scientific information about what to expect from the consumer public in the coming year. It sounds very challenging, and it is, but the good news is that sourdough is an excellent alternative to meet many, if not all, of these needs.
To learn more, you can check out our recently published articles on sourdough.
Another interesting trend in the baking market is that consumers are more interested in consuming products that are different from traditional white bread, products that have more authentic flavors and aromas. This trend should also spread to pizzas and other products in the segment.
These consumers demand to renew the success of traditional bakery and drive the demand for products made with sourdough, after all, these attributes or claims can be offered to the consumer with the addition of this old, but powerful ingredient.
Leidiane AA Menezes
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MASA MADRE AS A COMPETITIVE ADVANTAGE
There is no doubt that bakery products with added mother dough have better sensory and nutritional quality. But, how can these factors help boost their sales? To support our conclusions, we have gathered here some of the main opinions on innovation in the world of bakery for 2023.
Without a doubt, the range of products made with the mother mass tends to expand over the next few years, supported by a notable food trend that has come to a standstill: The growing search for healthier and more natural foods on the part of consumers.
Initially, it is important to consider that the change in consumer preferences during and after the pandemic is a strong ally in the use of mother mass. If you, like us, are a person related to your market, it is possible that you have heard at least some of the following descriptive terms: foods with functional properties; bienestar; new flavors; indulgence, flavor and freshness; good appearance; healthy food; clean labels; more information and healthy advice; natural fermentation and prolonged fermentation; flavor tourism and real food. They are terms that are easy to find when looking for technical and scientific information about what to expect from the consumer public in the coming year.
Suena very difficult and it is, but the good news is that the mother dough is an excellent alternative to satisfy many of these needs, if not all. To find out more, you can consult our recently published articles about la masa madre.
Another interesting trend in the bakery market is that consumers are more interested in consuming products other than traditional white bread, products with more authentic flavors and aromas.
This trend should also be extended to pizzas and other products in the segment.
These consumers' demands renuevan the success of the traditional bakery and boost the demand for products made with mother dough, at the end and at the end, these attributes or claims can be offered to consume with the addition of this viejo, but powerful ingredient.
Leidiane AA Menezes
