While surging demand for indulgent, sweet treats during COVID can be seen in bakery purchases in the cookie aisle and the in-store bakery department, consumers are approaching center aisle bakery purchases more thoughtfully, with an eye on nutrition, health benefits, and sustainability. With this in mind, here’s a look at 2021’s bakery aisle trends:
1. Low-Carb Breads
One of the most notable bakery trends is the uptick in breads with front-of-package carb claims—particularly low carb and zero net carbs—to appeal to keto consumers and other dieters. As consumers work to shed those lockdown pounds, staple foods like bread are expected to play an important role. Increasingly, manufacturers are boosting the protein and fiber of their breads to help get those carb levels down.
2. Grain-Free Bagels
While the innovation of gluten-free breads directly addressed the needs of consumers with gluten sensitivities, some companies went a step further with grain-free breads to attract a wider range of consumers—from gluten-intolerant to diabetic to paleo consumers. Now, grain-free bagels are on the rise, offering a convenient breakfast option for these consumers. Grain-free baking relies on ingredients such as almond, coconut, cassava, and chickpea flours, as well as tapioca starch.
3. Superfood Inclusions
With health top-of-mind for consumers due to COVID, foods with beneficial ingredients can stand out on the shelves. Healthy superfood inclusions like quinoa and flaxseed, as well as the incorporation of fruit or vegetable powders, can create a better-for-you bread that offers consumers the nutrition boost they’re seeking. The addition of a custom premix can further boost vitamin and mineral levels to ensure the product can make a good or excellent source claim.