bake - September/October 2020 - 26

THE ECONOMICS OF INCLUSIONS
According to Maximize Market Research, the
global food inclusions market was valued
at $11.74 billion in 2019 and is expected
to reach $21.56 billion by 2027. Bakery
products are expected to take up a large
portion of that growth. In recent years, this
growth has been attributed to the increasing
demand for bakery products in western
countries, especially the US and Canada.
Bakery products are a part of the everyday
diet of consumers in these countries, and
consumers demand variety, which is why
inclusions have gained so much importance.
The global food inclusions market is very
competitive, meaning that manufacturers
and retailers alike will continue to look for
innovative ways to stand out.

in one bite. A beautifully crusted loaf of bread studded

come with hidden added sugars. For the health-seeking

with dried fruits and nuts, and flavors of exotic cheeses

crowd, try to find sugar and calorie reduction in dried

punctuate the experience, rounded out with a glass of

fruits and a wide variety of baked good toppings and

the wine of your choice.

applications. ADM's OutsideVoice research finds that

When pairing an inclusion with a bakery item, it's
important to remember that consumers expect indul-

39% of consumers say reduced sugar is important while
46% say no added sugar is important to them.

gent products to feel "worth it." When they choose to

The softer texture of dried fruits (or chocolate, an

indulge, they want the product to score high marks on

ever-popular inclusion) can be complemented well by

taste and texture.

hard and crunchy inclusions like almonds. Mouthfeel can

"Inclusions can help deliver on the desire for over-

influence consumer decision-making, which has led to

the-top experiences, and premium 'hero' pieces that

manufacturers experimenting more with this balance in

contain a variety of textures-crunchy cookies and

their bakery formulations.

pretzels; smooth and decadent fillings; and rich, melt-

"The juxtaposition of sweet and savory continues to

in-your-mouth chocolate-are popular inclusions for

be a popular inclusion trend, as consumers seek new

sweet goods like cupcakes and donuts," says Paula

and original flavor experiences," says Laura Gerhard,

Labine, marketing director, milling & starch, at Archer

director of strategy and marketing for Blue Diamond

Daniels Midland (ADM).

Almonds Global Ingredients Division. "Roasted almonds
can be paired with ingredients like sea salt or high cacao
chocolate to add a more premium product positioning."

Dried fruits, such as apricots, banana chips, coconut, cran-

According to Gerhard, because almonds come in so

berries, mangos, papayas and pineapples, remain popular

many forms-including sliced, diced, slivered and split-

in the inclusions market. They align with consumer

they are ideal for adding texture within bars, cookies

demand for recognizable ingredients from a natural

and breads, or as a premium topping for cakes, pies

source and can be paired with other inclusions to offer

and muffins. Almond butter also makes for a creamy,

interesting flavor combinations that delight consumers.

smooth filling for bars, complementing the crunch of

According to Labine, one way to accomplish this is with

sliced or slivered almonds that might be used as an

a sweet bun with banana chips and macadamia nuts. It

inclusion or topping.

delivers a desirable crunch from the nuts, sweetness and

Labine of ADM also points out the trendiness of nut

chewiness from the banana and nutrients that naturally

inclusions. "They can deliver protein from a plant source

occur in these inclusions to boost the overall nutrient

for sustained energy, a commonly sought-after benefit in

profile of the product.

snacking options. Peanuts, pecans, brazil nuts, cashews,

Dried fruit inclusions can bring natural sweetness

macadamia nuts, pine nuts, pistachios and walnuts can

and an added burst of flavor to baked goods, but often

all help product developers enhance the energy-

26 < SEP-OCT 2020 | bakemag.com

©NEW AFRICA - STOCK.ADOBE.COM

Trends in the market


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bake - September/October 2020

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