The document summarizes bakery trends and new product launches from a conference. It discusses consumer trends like authenticity, health and wellbeing, and immersion. It provides an overview of the global cake, donut and bread market. New product launches in bakery focus on areas like cakes, pastries and bread. Examples are given of products tapping into trends like healthier options containing probiotics or vitamin D, and blended items like bread bowls.

1. Bakery Trends and New Product Launches ASB Conference 2016
Rani Berry – MAURI anz Consumer Insights Manager

2. Agenda
• Consumer Trends
• Global Category Overview
• New Product Launches in Bakery

3. Consumer Trends
and examples of how companies & products are tapping into these
trends

4. Consumer TrendsAuthenticity
Being true to yourself and everyone
around you.
Health & Wellbeing
More than obesity and diabetes this is
about mental health and community health.
Blur, Morph, & Fragment
The evolution, merging, and niching of everything.
Care Factor
It’s not just about you.
‘Duel’ Value
The Dual Economy - Cheap and smart, or
audaciously expensive?
Immersion
The seeking of experiences and seemingly
insatiable curiosity and desire to ‘dive in’.

5. Global Category Overview
bakery spotlight

6. Global Cake and Donut and Bread Market
The Bread Category was
worth $196 billion
Globally in 2015
Largest region is
Western Europe valued
at $67 billion
Bread market value
expected increase by 21%
by 2020
CakeandDonut
Cake and Pastries market
worth $131 billion
Globally in 2015
This sector is expected to
show value improvement
of 25% moving into 2020
Asia Pacific the most
valuable region worth $43
billion
Values are based on $ USD fixed exchange rates RSP
BreadandFerments

7. New Product Development
Bakery still remains on top in development in 2015, but the snack sector
shows real promise.
0
5,000
10,000
15,000
20,000
25,000
30,000
35,000
40,000
45,000
50,000
Q1 2013Q2 2013Q3 2013Q4 2013Q1 2014Q2 2014Q3 2014Q4 2014Q1 2015Q2 2015Q3 2015Q4 2015
Side Dishes
Sugar & Gum Confectionery
Desserts & Ice Cream
Chocolate Confectionery
Meal & Meal Centers
Processed Meat, Fish & Egg Products
Dairy
Sauces & Seasonings
Snacks
Bakery

8. 0
1,000
2,000
3,000
4,000
5,000
6,000
7,000
8,000
9,000
2010 2011 2012 2013 2014 2015
NumberofProductsLaunched
Bread and Bread Products Bakery Ingredients and Mixes Cakes, Pastries and Sweet Goods
Source: Mintel GNPD Database
Cakes and Pastries remain the most active
category and the number of launches in 2015
has risen 10.1% from 2014
New Product Launches Bakery Subcategories
2010-2015

9. 2015 Global ‘on pack’ Claims Bread, Cakes and
Mixes
0
500
1,000
1,500
2,000
2,500
3,000
Noofproductslaunched
2013 2014 2015
Source: Mintel GNPD Database
Social Media inclusions have once again seen
strong growth, and ethical packaging is also
becoming a more widely used claim for
baked goods.

10. Translating these consumer trends
into new product launches in bakery

11. Authenticity
Dave’s Killer Bread USA
White Bread Done Right
Recently launched to market is Dave’s Killer Bread titled,
White Bread Done Right™
Their take on white bread is an artisan ‘style’ loaf with five
super grains, 10 grams of whole grains and no artificial
‘anything’ on the label.
The aim of all bread manufacturers is to get consumers
eating more bread, and as white remains a
predominantly favourite choice for many, this product
displays exactly what can be done to modernise the
humble white loaf.

12. Health & Wellbeing
Magic Bullet Bread
Fewer calories per slice
• Schmidt Old Tyme 647 is an innovative new bread
line that is being sold as a healthier bread
alternative.
• It is claimed the ‘magic bullet’ bread
• The product contains only 6 net carbs, 40 calories, 7
grams of fiber per slice.
• This product will appeal to consumers wanting to try
something new but without being labelled as a diet
product.
• The range is simple but includes three key varieties
Wheat; White; Wheat with Honey

13. Vitamin D Bread - UK
Marks and Spencer’s have been reformulating
Vitamin D is a key topic within the baking sector currently.
Marks and Spencer's in the UK have taken a bold move to introduce and
actively market a range of breads containing yeast that has been exposed to
UV light, naturally raising the vitamin D content.
It is claimed that two slices of the bread will provide a minimum of 15% of
the daily requirement of vitamin D.
Health & Wellbeing

14. Health & Wellbeing
Probiotic Muffin Mixes
Source: http://www.flapjacked.com/collections/mighty-muffins
• Flapjacked is a new range of both pancake and muffin mixes, that
are quick and easy to eat on the go in portable containers.
• The range began when the creators needed quick and filling
breakfasts to feed their expanding family, and high protein foods to
keep them full were the answer.
• The products quickly evolved and now the microwavable mixes
include probiotics plus 20g protein per serving to ensure they are
not only convenient but also supportive of functional and health
driven lifestyles.
• The range has just this month been extended to include
some new flavour varieties of Peanut Butter and
Pumpkin!

15. Pronuts
Source:
• Pronuts are exactly as they sound – protein donuts!
• Originating in Australia they are made with zucchini, whole eggs,
whey protein isolate, organic coconut flour, and natural flavours.
• Pronuts are gluten-free, have no added sugar and are targeted
towards consumers enjoying a healthy lifestyle.
• Standard flavours are all less than 80 calories, and contain 7 - 8 grams
of protein, plus they have less than 1.5 grams of carbs making them a
guilt free snack.
• Flavours include, cookies and cream, vanilla, matcha green tea,
strawberries and cream and finally notella.
http://www.pronuts.com.au and http://www.standard.co.uk
Health & Wellbeing

16. Bread Bowls - Italy
• Cristino Bread Bowls® are a new product
developed for the Italian market.
• The bread bowls are hand-produced with
the intent of preserving the quality and
enhancing the authenticity of every
ingredient.
• The concept is to allow the flavour of the
consumers favourite dishes to blend with
the traditional flavour of homemade
Italian bread.
Blur, Morph, & Fragment
The evolution, merging, and niching of everything

17. Churros bowls
Trdelniks
Blur, Morph, & Fragment
The evolution, merging, and niching of everything.

18. Weirdoughs take Donuts to another new level
• Last year Tesco in the UK launched their
savoury flavoured range of mini snack
donuts.
• In 2015 they have expanded this category
further by taking inspiration from many
sweet producers.
• Each donut is coloured and flavoured with
fruit – however the twist is that the colour
does not represent the flavour of the
product, they look like one thing and taste
like another!
Mixed up to confuse the senses!
Blur, Morph, & Fragment
The evolution, merging, and niching of everything

19. Popbar PopBun
• Popbar is a popular and upmarket shop
in New York selling Gelato products on
a stick.
• Their latest creation is known as the
PopBun.
• The product is similar to that of an ice
cream sandwich, which consists of a
soft warm roll filled with chocolate and
vanilla gelato.
• The product is customisable to suit
consumers tastes and flavours such as
chocolate mint, hazelnut, pumpkin pie
and peanut butter
Source: http://www.pop-bar.com/
A modern take on an ice cream sandwich
Blur, Morph, & Fragment
The evolution, merging, and niching of everything

20. Blur, Morph, & Fragment
The evolution, merging, and niching of everything
Croissant+Donut=Cronut
Donut+Muffin=Duffin
The Biskie = Biscuit + Cake + Cookie
Croissant+Muffin=Cruffin

21. Crème Egg Burger
• This is a limited edition burger that was
created for Easter 2015
• The ‘burger’ features a melted down
Cadburys Crème Egg in the shape of a
burger pattie, with strawberry jam
representing a ketchup substitute.
• Sweet brioche buns dipped in white
chocolate and mascarpone mayonnaise
complete the creation.
• Studio Kitchen in the UK were offering this
tasty treat as part of their ‘Spring Rocks’
Afternoon Tea menu.
A popular treat transformed……
Source: http://www.dailymail.com
Blur, Morph, & Fragment
The evolution, merging, and niching of everything

22. Smoked Flour – Chef Tommy Prosser Blog –
Australia
Creating smoked sourdough
• The author of this blog has teamed up
with Textbook Patisserie to create
something special.
• By using smoked flour and a simple
traditional sourdough bread recipe these
guys have developed a smoked
sourdough bread that Textbook sell as a
weekend special item from their shop.
Source: http://www.textbookpatisserie.com.au/
Blur, Morph, & Fragment
The evolution, merging, and niching of everything

23. Creating Beer from Bread - Belgium
Designed to prevent wastage
• Food wastage is a major issue globally.
• Manufacturers are always seeking out new ways to innovate with redundant
product.
• This is a novel idea (which is really about beer), Babylone is a beer company who
use fermented bread within their beer.
• 500 kg of unsold bread is used to produce 4,000 litters of beer
Care Factor
It’s not just about you.

24. Mini Packs of Flour – France
Designed to prevent wastage
• Mini packs of flour have been launched into Supermarkets by The Mill
Decollogne.
• These packs have been described as convenient for consumers and are handy
small sized 100g sachets designed for single use.
• Recipes are also provided which ensures consumers will get the maximum usage
out of the product.
• Convenience is the key driver here and suits consumers fast paced lives.
Care Factor
It’s not just about you.

25. Immersion
The seeking of experiences and seemingly
insatiable curiosity and desire to ‘dive in’.

26. 3D Printing for Cakes
Aimed at Artisanal Bakers
• Start-up company Structur3d has
created a kit for artisanal bakers to help
enable them design fine cakes
decorations on a small scale.
• The kit helps to create intricate designs in
a simple way.
• Product design is an important factor for
the food industry and anything that can
help to differentiate items or to provide
USP’s is key.
Immersion
The seeking of experiences and seemingly
insatiable curiosity and desire to ‘dive in’.

27. Immersion
The seeking of experiences and seemingly
insatiable curiosity and desire to ‘dive in’.
Donut Time