Global Bakery Market Overview
For consumers globally, the pandemic prompted a closer look at healthy lifestyle habits that could be adopted to reduce the risk of COVID-19, as well as more sustainable choices to support a more secure food system. Like this year’s key bakery trends, the bakery trends for 2022 are shaping up to be focused on products that are healthier and more sustainable.
Despite COVID’s impacts on bakeries, which ranged from logistics disruptions to the loss of foodservice orders, bakery products have remained a consumer favorite, especially due to their convenience and comfort. Looking ahead, the global bakery market is forecast to grow at a CAGR of 2.6% from 2021 to 2026,1 with some important trends already emerging.
2022 Global Bakery Trends
1. High Protein
High protein continues to expand in the bakery category. Protein appeals to consumers for general health, exercise support, and weight management, with a growing number looking for high protein versions of their favorite baked goods. One in two US bread consumers checks for high protein claims on bread,2 while about one in four US consumers is very or somewhat interested in high-protein pancakes (41%), waffles (41%), or muffins (40%) and willing to pay more for them.3
Recent launches tapping into consumers’ interest in protein include Country Harvest Grains + Protein Loaf (Canada) with 6 grams of protein per serving and Oroweat Superior Keto Bread (US) with 4 grams of protein. Kodiak Cakes continues to expand its high protein baking mixes with new flavors such as its Power Cakes Strawberry Chocolate Chip Flapjack & Waffle Mix with 14 grams of protein. Ingredients such as OvenProTM Series solutions for baked goods make it easy to boost protein and create keto-friendly products low in net carbs.
2. Gluten-Free and the Use of Oats
Gluten-free is also on the rise in bakery, with gluten-free claims featured on 10% of 2020’s global bakery new product launches, up from 8% in 2015 and 5% in 2010.4 As an important staple for many, bread is the bakery product most likely to carry a gluten-free claim, and 28% of US bread consumers report checking for gluten-free claims on bread.5