Earlier this week the SPI Group team was walking the aisles at the IBIE show in Las Vegas. This show is amazing to us, as it covers the whole “breadth” of the bakery industry, including cake decorating, retail bakeries, as well as manufacturing equipment and automation!
We noticed savory bakery items are becoming more popular, including “everything bagel” cookies and a flavor company showing a “corn dog flavored donut”.
One of the primary trends driving development in bakery is consumer demand for “healthy” bakery items- but there is no definition of what “healthy” means. So it seems that could mean low carb, gluten – free, keto, reduced sugar, good source of fiber, vegan, dairy-free, etc.
We were happy to see our partners at MGP ingredients host an educational session called “How to Formulate Low Net-carb (keto-friendly) Bakery Products” – this session was sold out/ standing room only.
Our partners at JRS had several formulas they were sharing at their booth, including “keto friendly bread” and a “Good Source” of Fiber, Reduced Calorie Pound Cake. These formulas feature oat fiber and sugarcane fiber
At the IFF booth, we enjoyed tasting the Protein & Fiber Fortified pumpkin muffin. This indulgent yet healthy muffin was fortified with Supro Soy Protein and Supro Nuggets as well as Fibrim Soy Fiber.
IBIE is only held once every 3 years. I wonder what trends we will see in 2025!