#bakerytrends

[mymetric360]

Why isn't savory pastry more popular in America? #SavouryPies #AmericanDiet #BakeryTrends #PieCulture #SavouryPastries It’s a valid question - why aren’t savoury pastries and pies more of a thing in America? 🤔 The land of opportunity and innovation seems to be missing out on the delicious world of savoury pies and pastries that are a staple in many other cultures. From Greggs in the UK to the humble Aussie meat pie, savoury baked goods are a b... Read more: https://mymetric360.com/question/why-isnt-savory-pastry-more-popular-in-america/?feed_id=29460

[richproducts]

Pardon the Interruption

Global flavors, superfood ingredients and Instagram-ready dishes are predicted to be among 2018’s prevailing food themes, according to Sterling-Rice Group’s insights, which recently were recapped on BakingBusiness.com. The brand consultancy’s trend forecasts, which include input from more than 175 chefs, restaurateurs and food experts across the globe, include these observations:

Spices in coffee are set to increase in popularity. Using coffee as the base, spices and herbs are being layered in, to add flavor and health benefits.

Savory flavors in breakfast foods are whetting the American appetite for Chinese street food, such as jianbing, an exotic crepe. It also should not be surprising to see soy- or miso-based sauces accompanying breakfast fare around the country.

Moringa will emerge as a superfood, similar to matcha green tea leaves or the earthy turmeric powder. Ingredients derived from the dried leaves of the moringa, aka the “drumstick tree” or “vitamin tree,” are rich in protein, fiber, potassium, calcium and vitamin A. Look for moringa to be an essential ingredient in packaged nutrition products.

Foods that promote gut health have hit the mainstream. Consumers are seeking out functionally probiotic products that are easier to digest, like pinsa (an ancient, Roman-style pizza) and sourdough.

Far East cuisine is injecting new intrigue into fine dining and other formats. Burmese specialties, for instance, mix already-popular Asian cuisines together with sour and savory flavors. Fermented tea leaves, light curry and chickpeas are all expected to be part of this trend.

Instagram-worthy food innovations, like specialty donuts, have taken a front seat in the culture and won’t lose steam in 2018. Sterling-Rice Group predicts the further rollout of quirky, attention-getting products and dishes whose sole purpose will be engagement in social media.

[richproducts]

Pardon the Interruption

Three of the most-popular bakeries in the United States are donut shops, according to Instagram data cited by Travel + Leisure magazine in a recent article on BakingBusiness.com. Players across the industry have taken note of this development and are making donut innovation a priority in the kitchen. Retailers already have been capitalizing on this trending dessert, with supermarket sales of fresh donuts rising by an average of 5.2% annually over the past four years.

While traditional glazed or iced donuts will remain a cornerstone of the category, retailers and suppliers have noticed how donuts with enhanced taste or striking visual appeal can catch on through social media, and they are evolving their offerings in response. Not only are consumers looking for new donut products, they also are more willing than ever to pay a premium for creativity. No longer regarded merely as bargain items, donuts are now commanding a higher price, thanks to interesting flavor combinations, quirky toppings, and specialty concepts.

Meanwhile, donuts are breaking out of their traditional morning breakfast stereotype, as consumers look for fresh treats throughout the day. This transition to all-day experience can be attributed to savory donut flavors that are just as fitting for the afternoon, and also to an increase in late-night snacking.

[richproducts]

Family Fun

This year’s 20th annual Bakery China 2017 exhibition in Shanghai showcased a wide range of bakery and confectionery products, services and technologies. The trade show, held in early May, brought in visitors from more than 100 countries, and the opening-day attendance of more than 100,000 broke the event record. Among those on hand was Rich’s Senior Vice President of Customer Experience, Ted Rich, who took time to discuss recent Chinese dessert trends and the country’s dynamic growth in the bakery sector with BakeryAndSnacks.com.

“So much is happening in the Chinese bakery market and it’s evolving at such a rate that it is currently outstripping all others,” Rich told the online food and beverage news service. He went on to note that China is driving many of the latest global bakery trends, with items such as the Cantonese mooncake poised to draw attention in other parts of the planet. One of the arguments supporting the mooncake’s international growth potential, he pointed out, is an increasing preference around the world for “more exotic and cross-border tastes.”