Instore - December 2018 - 28

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Ethnic cuisines, she says, inspire suppliers to formulate products that
will go beyond the traditional formats and flavors that are typically
seen in baked goods.
Rupp anticipates a surge in demand for artisan bread in 2019, as
consumers continue to look for more premium baked goods. "Artisan
bread fits their desire for unique, high-quality products with rich,
decadent flavors and textures," she says. "Flatbreads have also
proven strong growth potential within the bakery segment over the
last couple years, with 4 percent volume and current value growth
in 2017. With this in mind, we anticipate flatbreads and other ethnicinspired baked goods to remain popular in 2019."
Additionally, Rupp says, expect to see more and more manufacturers expand their product lines to include more organic, low-carb,
non-GMO, gluten-free and vegetable-based alternatives as consumers
continue to seek healthier options.
That said, Corbion doesn't expect demand for traditional comfort
foods and indulgent baked goods to go away any time soon.
"The key for bakers moving forward will be finding a way to strike
a balance between baked goods that make consumers feel good -
comfort foods, for example -and ones that are good for them, or at
least that they can feel less guilty about eating," Rupp says.
Corbion has already seen a big push for ethnic-inspired flavors in the
bakery segment, with more vibrant and exciting flavors popping up
everywhere. Moving forward, the company expects to continue to
see an uptick in ethnic-inspired baked goods as well as products with
healthy inclusions like fruits, nuts and seeds.

Artisan breads and ethnic foods will continue to be items consumers are
hungering for in 2019.

especially among young consumers who are more likely to seek allnatural and wholesome ingredients in the products they buy."

"The convenience factor plays into consumers' need for products that
meet their busy lifestyles," Rupp says. "Artisan baked goods, which
give the perception of 'fresh,' play off the demand for customization
and premiumization."
28 * DECEMBER 2018 * instore

In addition, in the coming year, bakers will continue to look for new
and exciting ways to boost taste and texture while meeting consumer
demands for less sugar, reduced calories and gluten-free or free-from
products, Rupp says.
Corbion expects to see a push for more proteins in breads and baked
goods as well as a greater emphasis on ingredient sourcing, including
the use of sustainable palm oils.
"Consumers want to know where their food comes from and how
it impacts their overall health, so it will be imperative for bakers to
communicate that type of messaging if they wish to win the hearts
and minds of consumers in 2019," she says.

SKAGIT VALLEY, CAFE SPICE

Clean-label baked goods, Rupp adds, appeal to consumers' desire for
transparency as well as the growing demand for better-for-you ingredients. Heading into the New Year, Corbion also expects to continue
to see a push for ethnic-inspired baked goods as well as a greater
demand for convenient, fresh and artisan baked goods.

"In particular, some of the trending flavors on the horizon include
spicy and savory blends, fruits, sweet spices and rich flavors like
cinnamon and chocolate," Rupp says. "Matcha, cocoa, turmeric and
other regional spices will also continue to be popular."

Instore - December 2018

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