If the latest ingredient trends are any indication, the baked good category is poised for innovation! Indeed, many up-and-coming ingredients in the bakery aisle offer a glimpse of what might be next for these beloved sweet treats. Notably, traditional ingredients with simple, sweet flavor profiles are stepping aside, making room for a wave of new and exciting possibilities for bakery items.
What do emerging ingredient trends tell us about the future of the baked good category? In this blog, our experts break it down for you, offering their insights into how some of the most in-demand ingredients are opening up new avenues for innovation within the baked good category.
Specificity is Sought After
Consumers have grown increasingly interested in the ingredients that are in their baked good products. This interest has given rise to the use of special versions of standard ingredients, options with unique flavor profiles, and regional varieties. As a result, ingredients like Chantilly cream, brown butter, sea salt, and cinnamon sugar are trending, as they seem more exotic and more sophisticated than traditional cream, butter, salt, and sugar.
This trend signals a larger shift in which consumers are more educated – and more discerning – about the ingredients in their baked good products. Baked good brands and bakeries should take note and make a point of calling out specific ingredients to stand out. When it comes to this trend, a small ingredient swap will go a long way with consumers who want to enjoy elevated or exotic twists on familiar favorites.
Echo Broader Food & Flavor Trends
Many up-and-coming ingredients in the bakery aisle are reflections of broader food and flavor trends that are only just beginning to permeate the baked good category. From bold flavors to global inspirations, a diverse set of ingredients are making their way into baked goods, offering new and unique options that deviate from the norm.
For example, tangy and tart ingredients, such as calamansi, yuzu, and tamarind, are picking up steam in the baked good category. Similarly, globally inspired ingredients, like tahini, mascarpone cheese, pandan, and cardamom, are also making more appearances in baked good products. The viral Dubai chocolate trend has made its way into baked goods too, with pistachio being among the fastest growing ingredients in the category.
The fact that these ingredients were first trending in other categories suggests that consumers are excited to try buzzworthy ingredients in their favorite bakery items. Baked good brands should pay close attention to the flavors and ingredients that are starting to generate buzz in other categories.
It is especially noteworthy that many of these ingredients have flavor profiles that go beyond the simple sweet flavors that are typical in baked goods. While traditional flavors will always be popular, this trend suggests that unexpected flavor innovation is not only acceptable but expected. Baked good brands shouldn’t shy away from drawing inspiration from the latest macro-level trends, even if the associated ingredients aren’t sweet.
Bring on Beverage Inspiration
Ingredients and flavors inspired by popular beverages are also showing growth in the baked good category. This trend is all about balancing familiarity with novelty. Consumers appreciate the opportunity to try the flavors of their favorite beverages in new and different ways, including in their favorite baked good products.
Popular tea varieties like matcha and chamomile, for example, are on the rise in sweet treats. Flavors inspired by wine and cocktails, such as prosecco and limoncello, are also capturing consumers’ interest in desserts. Baked good brands can get in on this trend by incorporating beverage inspiration into classic products. Think chai cookies, sangria cupcakes, Earl Grey brownies, and spiced cider cinnamon rolls.
Want to get ahead of the curve with your baked good innovations? Contact us today to see how Fuchs can help you make something special.