Forthcoming Trends in Bakery

Bakery industry in India is one of the most robust industries. Major contributors to this growth are the growing youth segment and working women population, besides rising incomes and purchasing power. Other contributors to the rise of consumption of bakery products are increase in number of upper-middle-class and the growing internet penetration. Due to the increasing awareness of health consciousness of the youth, who are the major consumers of bakery products, the industry has to constantly adopt new techniques to satisfy the demands of the millennials. It has become imperative for the industry to experiment with new ingredients and packaging techniques as well as adopt new technology to meet the demands of the gen Z. Ashok Malkani tries to fathom the forthcoming trends, in this industry, in the near future.

- Z. Ashok Malkani

Variety, it is said, is the spice of life. This is all the more applicable in the bakery industry where there is a necessity for a change in the product range at regular intervals. It may be mentioned that the demand for processed and convenience foods has been increasing constantly and the changing lifestyles and food habits have led to unceasing changes in bakery products over the years. These changes are expected to continue in the future too. The changes that are forecast would be in the flavours, ingredients, packaging, technology, et al.

Baking, over the years has undergone numerous changes. History of baking can be traced back to the medieval period, when baking was considered as a luxury. During the Roman period, people loved baked goods, which were in great demand for important occasions like feasts and weddings. Around 300 BC Romans introduced baking as an occupation. The first open-air bakery commenced in Paris.

The world’s oldest oven, around 6500 years old, was discovered in Croatia in 2014. Pre-cut bread, using automatic bread slicing machine, invented by Otto Frederick Rohwedder, was introduced on July 7, 1928 in Chillicothe, Missouri.

Changes have been a constant in the bakery industry. Globalization transformed baking in the 16th and 17th centuries, which heralded an explosion of treacle and currants. John Walter, Professor Emeritus of History at the University of Essex, has stated, “If you were wealthy, your baked goods would be rich in exotic colour. But if you were poor, you were grateful if you could afford meat for your pie.”