Exploring Innovation for sweet baked products (Cargill report - us based)

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From doughnuts to danishes, sweet baked goods offer something for almost everyone—and the relationship runs deep as these products invoke images of home, family and comfort. As consumers’ attitudes about health and eating evolve, so too have their notions about what makes a memorable muffin or an indulgence-worthy cookie. 

For bakery product developers, the category now requires walking an increasingly tricky line between taste, nutrition, indulgence and innovation. Traditionally, sweet bakery products have lagged behind the curve in the rapidly changing food and beverage world that has pushed to meet the demands of numerous consumer trends, including label-friendly ingredients, low sugar, gluten free, plant-based and convenience. But this is changing . . . and innovations in the bakery category are giving rise to better products with friendlier labels, gluten-free claims, and plant-based enhancements that are just generally “better-for-you.” 

All this is driving excitement, trial and growth for the $46 billion bakery category.1 What this means for sweet baked goods, in particular, is that ingredients and nutrition have become critically important. At the same time, taste, flavor and the perception of indulgence remain essential. To understand this seeming dichotomy in the consumer psyche, it’s important to look a little deeper into their evolving attitudes about both ingredients and bakery products.


Below a few graphs/visuals from the report, but the full pdf document can be accessed on:https://www.cargill.com/doc/1432167818304/bakery-insights-report-2020-baked-in-opportunities.pdf










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