Bakery journey around the world mauri anz rani berry

1. Bakery Journey Around The
World
Bakery Trends and New Product Launches
Rani Berry - Insights Manager Mauri ANZ

2. Global Bakery Market
The Bread Category
was worth $225
billion Globally in
2014
Values are based on $ USD fixed exchange rates RSP
Cake and Pastries
market worth $142
billion Globally in
2014
Bread market
expected to rise by
18% by 2019
Largest region is
Western Europe
valued at $82 billion
Asia Pacific the most
valuable region worth
$23.4 billion

3. NEW PRODUCT DEVELOPMENT
Bakery remained the highest developing
category in 2014
0
5,000
10,000
15,000
20,000
25,000
30,000
35,000
40,000
45,000
50,000
Q1
2012
Q2
2012
Q3
2012
Q4
2012
Q1
2013
Q2
2013
Q3
2013
Q4
2013
Q1
2014
Q2
2014
Q3
2014
Q4
2014
New Product Launches
Side Dishes
Sugar & Gum Confectionery
Desserts & Ice Cream
Chocolate Confectionery
Meal & Meal Centers
Processed Meat, Fish & Egg Products
Dairy
Sauces & Seasonings
Snacks
Bakery

4. 2014 Global ‘on pack’ Claims Bread, Cakes and
Mixes
0
500
1,000
1,500
2,000
2,500
3,000
Noofproductslaunched
2013 2014
Source: Mintel GNPD Database
Social Media inclusions have more than
doubled in one year on pack, and seasonal
goods have also shown an increased
presence.

5. WILD
FLAVOURS
PERSONALISATION
PRIVATE LABEL EVOLUTION
NOVELTY EXPERIMENTAL
DOUBLE UP
SIMPLICITY
TAILORED FOR
A GENERATION GLOBAL / LOCAL
Values that guide
confident and
empowered
consumers
Emphasising
individuality and
self expression
The fun element
of consumption
Meeting continually
raised consumer
expectations
Consumers are
proactively addressing
their health in a holistic
manner
Consumers value
simplicity and
reassurance
Awareness of shared social and
environmentally global
challenges
Consumers use of multiple
technologies within their
buyer behaviour
Maximising both
time and money,
both scarce in
modern life
Socio-demographic
and economic trends
THE AGE OF DIGITAL

6. Bread and Bread
Products

7. Hovis Flavoured Bread UK
• In the UK market Hovis have launched their
‘Taste Sensations’ range
• Expanding flavour choices can help to drive
experimentation for consumers
• Includes 3 unusual bread flavours Red pepper,
Tomato and basil and Pesto flavours
Look for the icons to let you know which
trends these products relate too!

8. Speciality Loaves – South Africa
SASKO have created a new range of speciality
loaves to enhance their range with modern
flavours and textures.
The New SASKO Plus line includes the following
varieties.
– Ancient Grain Smooth Brown Bread a
multigrain bread which is lower in salt and high
in calcium and with its smooth texture
– Cranberry Brown Breadis a great source of
vitamin C and E, multigrain, lower in salt, and is
an alternative for those looking for a little bit of
sweet indulgence
– Rosehip & Honeybush Brown Breadplus
added Vitamin E is portion controlled and the
perfect option for those counting calories but
refusing to sacrifice taste.
– Soy & Linseed White Breadhigh in Omega 3
and a great source of dietary fibre.
A new range to cater to changing consumer tastes

9. Energus 10 Bread from France
• This bread originated as a result of a partnership between
Energus-concepts and nutritionist Jean-Michel Cohen (Dr Atkins
equivalent)
• Together they have launched a high-protein bread mix which has
been sold to French craft bakers.
• Targeted towards the Health and Wellness sector this product
makes the following claims
– The protein content is 3 times higher than the standard baguette with 22g per 100g of bread
– The carbohydrate content is 10 times lower.
– The bread is also rich in fibers, and omega 3 and 6.

10. Paleo Bread™
• Julian’s Bakery in the USA have
created a Paleo Bread Coconut
Bread
• Based on the principles of the
popular Paleo Diet this product is
free from GMO and gluten and
contains 35 calories per slice. It is
also is low carb, high in protein and
high in fiber.
• Julian’s have launched both a
coconut version and also an
almond version appealing to a
specific consumer group.
• To find out more visit
http://www.paleobread.com
Responding to a diet craze

11. Breakfast Innovations
• The breakfast market is evolving and many consumers are tapping
into the ‘on the go’ trend.
• Brioche Pasquier has launched an array of toasted versions of
traditional sweet breads/morning goods from croissants to
brioches and milk bread to cater for this.
A new era of portable bakery…

12. Bunnychow from South Africa to UK
• Originating in South Africa this dish is
described as “Messy", "crude" and
"delicious"
• Bunnychow is traditionally made with a
half or a quarter loaf of bread, hollowed
out and filled with steaming curry cooked
with meat or beans (or other variants).
• The loaf is crusty enough to hold filling in
a parcel, and the bread from the centre is
placed on top to retain heat and provide
diners with something to scoop with.
• In London this is a craze which is just
taking off and company Bunnychow.com
have introduced it as a popular street food
concept.
• To see more visit the website
http://bunnychow.com/

13. Cakes and
Sweet Goods

14. Éclairs the Latest Fashion Accessory
• Éclairs are the new emerging sweet
goods trend overtaking macaroons in
France
• An éclair fashion week was hosted in
September by company Fauchon, aimed
at attracting the attention of craft bakers
• Éclairs are also gathering momentum in
Australia, Le Maison de L’éclair boast a
huge range of ‘designer’ pastries in both
sweet and savoury varieties.
Pastries or works of art?

15. Chimney Cakes
• Chimney Cakes or Kürtős Kalács as
they are also known, are sweet,
crunchy, pastries or sweet breads that
originate from Eastern Europe.
• To make the product, dough is rolled
by hand into an even strip & is
wrapped, like a ribbon, around a
wooden or steel cooking roll. It is then
coated in sugar & baked
• This creates a product sticky on the
outside and soft inside!
• To find our more visit
http://www.kurtos-kalacs.com/or
http://www.chimneycakebakers.com/
Originating from Eastern Europe

16. Savoury Patisserie UK
• Harrods have been inspired by the success of the popular UK
television show Great British Bake Off and designed several new
product lines with unexpected flavours.
• This cheesecake is a great example and is smoked salmon and
cream cheese, displayed in a decadent style.
• Other products include savoury éclairs which are becoming
increasingly popular among consumers.
Sweet and Savoury Category Blurring…

17. The Marmite Caramel Cupcake UK
• Lola’s Cupcakes have caused a stir
with this limited edition cake
• Launched in time for Fathers Day
these cupcakes were designed to
appeal to the more savoury palette of
males.
• The mini-cakes comprise of chocolate
sponge and have a salted Marmite
caramel centre. The topping is a rich
Marmite buttercream and smooth
chocolate ganache.
Love it or Hate it!
Source: The Metro, images Lola’s Cupcakes

18. Baked KitKat from Japan
• Nestle Japan introduced this new product in March 2014.
• A new concept which allows consumers to eat the product as
either chocolate or as a warm cookie style biscuit.
• These are mini KitKats which after warming in the oven crisp
up to deliver a completely different eating experience.
Hugely successful…

19. Tesco Weirdoughs UK
• An unusual and experimental flavour
combination from Tesco’s in the UK
• These bags of mini doughnuts are
targeted towards the snacking and ‘on
the go’ category
• Designed to be shared to involve more
people in the taste experience
• The product features two savoury
flavours taking inspiration from
favourite varieties of crisps and one
special seasonal flavour!
– Cheese and onion
– Salt and Vinegar
– Roast Turkey and Stuffing

20. Crème Brulee and Cointreau in the USA
• Blue Star Donuts are based in
Portland OR and create fresh
recipe donuts from scratch
daily.
• The recipe consists of a
classic brioche recipe and all
ingredients are organic.
• The varieties available are
bold and include
– Crème Brûlée
– and Cointreau
– Blueberry, Bourbon and
Basil
– Peanut Butter and Jelly
– Maple Bacon
A tasty and inventive creation from Blue Star Donuts
Source: http://www.bluestardonuts.com

21. The Worlds Most Expensive Cupcake!
• It cost an extortionate $900 (£540) and was
a bespoke creation.
• Baked by Le Dolci bakery in Toronto this
extravagant cupcake was commissioned by a
man who wanted to create a unique and
personalised cupcake for his wife's 40th
birthday.
• This gourmet creation is full of top quality
luxurious ingredients including an artisan
beer and a sprinkling of diamonds! It also
contains Tahitian vanilla beans and Valhrona
Cocoa powder.
• The chocolate icing that completes the cake
is made using butter from Normandy mixed
with 70% Amedei Italian chocolate and
flavoured with Jamaican Blue Mountain
Coffee.
Source: http://www.dailymail.co.uk

22. Brilliant Burgers

23. The Kuro Burger Japan
Striking in it’s appearance with a bamboo charcoal bun, beef patties
containing black pepper, and an onion and garlic sauce made from
squid ink. Plus a black piece of cheese also coloured by coal.

24. The Cronut Burger
Combination of both sweet and savoury elements in a truly hybrid burger

25. Krispy Kreme launches “burger doughnut”
range in Australia
• The range consists of two new flavours, the
Krispy Slider and Glazed Dog and was
inspired by celebrity chef Heston
Blumenthal’s “food trickery”.
• Instead of beef, the Krispy Slider oozes a
glazed chocolate mudcake “patty” and
sweet cream “special sauce”, encased in a
fluffy doughnut “bun” and topped with a
sprinkling of sugar crystal “seeds”.
• The Glazed Dog looks like a typical
Australian sandwich, it actually contains a
sweet cream “sausage”, encased in Krispy
Kreme’s caramel iced doughnut “bun” and
finished with a smattering of cream
“dressing”.

26. The Pizzaburger - Germany
The Pizzaburger
Boston’s Restaurant & Sports Bar
Pepperoni pizza-wrapped bacon cheeseburger
The Pizzaburger
Dr.Oetker, Germany
An unusual Hybrid which has caught consumers attention!

27. Other
Industry
Developments

28. 3D Food Printing
• Foodini is a 3d printer, developed by
company Natural machines which allows
users to print food and recipes that
require precision and dexterity, like
homemade pizza or filled pasta.
• The equipment deploys edible
ingredients squeezed out of stainless
steel capsules into the chosen format.
• Currently, the device only prints the
food, which must be then cooked as
usual. But in the future models are
anticipated to also cook the product.
• To find out more visit
http://www.naturalmachines.com/
Futuristic Food

29. Jamie’s Bakery
• The Jamie Oliver empire has reached
new heights!
• Opening a restaurant and fresh bakery
within the airport allows customers to
experience the brand in a formal or
informal setting
• This concept also promotes ‘food on
the go’ as the bakery element is take
away, providing fresh pizzas, cakes and
sandwiches to consume on board.
• To find out more visit the website
http://www.gatwickairport.com/at-
the-airport/shopping-
eating/restaurants/jamies-bakery/
Ultimate ‘food on the go’

30. The Latest Selfie Technology
• The latest craze for selfies has reached the
bakery market!
• Company ’Toasted in the USA’ have developed
a toaster with a difference.
• They can engrave your picture onto a toaster ‘s
hot plate, providing customers with a unique
and very customised breakfast every day.
• The tailor-made toaster takes 3-7 days to
produce and costs $75 USD
• To find out more visit
http://www.burntimpressions.com/
Your picture on your toast!