bake - March/April 2020 - 20

Jaime Schick, assistant professor in the Johnson &

for traditional ingredients," he says. "The key is knowing

Wales University Baking & Pastry Arts department, says

your customers, the products, and services that are most

that this rising health-consciousness is manifesting itself

important to them, and staying true to your niche. We

in increased use of whole grains and milk alternatives.

can't be all things, to all customers, that walk in our doors."

"There continues to be a move towards including
more whole grains, beyond a health-conscious stand-

Importing Flavor

point. Whole grains create a more interesting flavor and

Desserts and pastries are not only being influenced by

texture in desserts. Spelt, amaranth, rye add a more

health factors, but also global taste factors. Consumers

robust flavor and texture in cakes and pastries," she

are more interconnected than ever, which has contrib-

says. "The influx of milk alternatives to the market and

uted to demand for exotic flavors and ingredients and

consumer preferences continues to influence the options

globally-inspired food experiences. There are plenty of

for non-dairy based ingredients in desserts. From nut

opportunities within the dessert and pastry categories

milks such as cashew to other milks such as coconut or

to meet this demand.

The experts we talked to all agreed that the clean label
trend is here to stay. Paula Labine says that increased
expectations are playing a huge role in that.

Ingredients typically found in other countries but
virtually unheard-of in the U.S. market will become
much more common.
"In 2020, we foresee greater acceptance and growth

"The definition is expanding to include expectations of

of tropical and exotic citrus flavors including mango,

transparency around the entire product lifecycle -produc-

passionfruit, yuzu, calamansi, mandarin, clementine, and

tion, processing, sourcing, and business practices," she

bergamot," says Paula Labine. "Botanicals and florals

says. "We expect to see increased demand for products

such as hibiscus, basil, lavender, basil, thyme, and rose

with fewer ingredients on labels, as well as "close to

are emerging as well-part of a wider acceptance, espe-

nature' ingredients such as vanilla or citrus extracts."

cially when paired with mainstream flavors consumers

Plant-based popularity is growing, says Charles R.

already know and love."

Niedermyer II, Baking and Pastry Arts Instructor for

This provides bakers and pastry chefs with the oppor-

Pennsylvania College of Technology, and retail bakeries

tunity to play with formats and excite customers with

need to make adjustments to keep up. At the same time,

the unexpected.

you can't lose sight of what makes your bakery unique.

"There will always be traditional favorites and flavors

"Clean label packaged goods are becoming the expec-

that consumers expect, but we are seeing more unique

tation of discerning customers. Regulars are asking ques-

twists on some of the staple baked goods leveraging

tions, and searching ingredient lists on their phones, prior

global or more exotic flavors," says Chef Ted Osorio. "It's

to making a purchase. Challenges can include increased

fun to offer consumers a baked item they are familiar

ingredient costs, necessary R&D time, as well as some

with but give them the opportunity to experience it in

possible trade-offs with classic products when substituting

a new and unexpected flavor or color. There's no better

GENERAL MILLS FOODSERVICE

oat, the choices are expanding."

20 < MAR-APR 2020 | bakemag.com

Bake_Mar-Apr20.indb 20

3/26/2020 2:21:44 PM


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