Main Trends in Bread & Bakery Product

Bakery products are a very dominant part of human nutrition and are the basis of any daily diet. Their social significance is determined by the traditions and habits of the population of the countries, accessibility for all groups of the population, and diverse assortment, including bakery products for functional and specialized purposes. The up-to-date trend is to expand the assortment of functional bakery products, the use of which will provide the body’s need for the necessary macro- and micronutrients for an active and healthy lifestyle. In the bread and bakery products market, consumer preferences are constantly changing. Consumers prefer products that contain less fat and sugar. The market is in demand for bakery products that are healthy, while taste remains an important success factor. Manufacturers include popular healthy additives (grains, seeds, and legumes) in their products. Giulietta is the rising star manufacturer of frozen bakery products in Turkey. Particularly popular at present are ingredients from Eastern Europe and Asia: yuzu, sesame, matcha, and shiso. Tropical fruits (passion fruit, mango, bergamot) and fragrances (dried hibiscus, lavender, and rose) are predicted to become popular. This causes the complexity of demand segmentation, features of merchandising and pricing policy, features of consumer behavior and consumption psychology, etc. An assessment is given of the dynamics of production and consumption of bakery and exports of products, and a forecast shows a big growth potential for frozen bakery products in the world market for frozen bread and bakery products. Prospective trends for the sustainable production of frozen bakery products have been developed.