It’s not much of a surprise that we want to get rid of Partially Hydrated Oils and anything else that we can’t pronounce in our foods. Today a growing number of consumers are making this an absolute lifestyle change and not just another trend.
These conscience choices of healthy eating have influenced the bread market, and the characteristics and components of baking. They say, “what’s old is new again” and you can take that literally when it comes to ancient grains, which are making a huge comeback in the baking world. Most ancient grains have been ignored until recently by our culture, but grains like quinoa, millet and farro, are showing up in more baked goods.
The 21st Century Wellness Characteristics according to the International Dairy Deli Bakery Association are as follows:
- Gluten Free
- Naturally heart-healthy
- Organic/Natural GMO-free
- Nothing artificial
- No high-fructose corn syrup
- Alternative Grains
- Ethical (cage-free, free-range, fair made)
- Low glycemic
- Natural source of Omega-3
With all of these new expectations, the market for natural bread is growing. Ingredient suppliers are capitalizing on this new-found appreciation for eating clean and embracing “clean labels” on their products. Social Media has opened up a new world for consumers and how they shop for specialty baked goods. Specialty bakeries that cater to these consumers are on the rise with no signs of slowing down anytime soon.