According to Mintel and the German and Austrian Baking Ingredients Association, ‘traditional’ is a hot topic in the market. But, is this really the truth? Is there a trend towards traditional baked goods? Are certain pastry groups rising in demand, or types of grain or manufacturing processes? brot+backwaren editor Helga Baumfalk asked baking ingredient suppliers in Germany and Austria. Zeelandia, backaldrin, SchapfenMühle, sourdough specialist BÖCKER, the Martin Braun Group, BAKELS Germany and CSM Germany assess the market situation in the new issue of brot+backwaren.

In any case, Mintel’s market researchers see huge growth potential for minimally processed foods, including fresh baked goods, that focus on the positive aspects of food processing techniques, such as those that increase nutritional value, prevent the formation of contaminants, or improve sustainability. According to Mintel, consumers value processing techniques that they associate with tradition, health and naturalness.

Read the full story in brot+backwaren, issue 2 – 2024!

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