Major Baked Food Product Development in UK Food Companies

Major Baked Food Product Developments in UK Food Companies An Academic presentation by Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab Group: www.foodresearchlab.com Email: info@foodresearchlab.com

TODAY'S DISCUSSION Baked food Formulations and related Concepts Which Is The Most Popularly Developed Baked Food Product?

Organic Baked Goods Traditional Baked Goods Vegan Bakery Product Development Conclusion Food Research Lab Offering

BAKED FOOD FORMULATIONS AND RELATED CONCEPTS Bread is an essential food in the United Kingdom, and a considerable portion of the population consumes it regularly.

Consumers still buy nearly half a kilogram of bread per week, even though it was even more relevant for people's diets a decade ago.

UK enterprises that make bread, fresh pastries, and cakes were more than seven billion pounds.

Contd...

Over 2,500 businesses produce bread and fresh baked items in the country, a statistic that has risen year after year."

If baked products made in the UK are not consumed locally, they are most likely to be shipped to Ireland, the UK's most important trading partner for bread and baked goods.

WHICH IS THE MOST POPULARLY DEVELOPED BAKED FOOD PRODUCT? White bread is the most popular form of bread in the United Kingdom, albeit its popularity has declined in latest years due to the change toward gluten-free products.

The shelf life of baked goods is also evolving.

The second most popular form of bread in the United Kingdom was brown or wholemeal bread.

Contd...

In Britain, many types of bread are consumed, but sliced bread is the most popular.

Bagels, baguettes, rolls, and croissants are all more appealing to Brits than simply sliced bread.

Sliced bread is consumed by around 25.6 million British consumers, with more than half of them doing so on a daily basis.

ORGANIC BAKED GOODS Organic has had a hard time gaining foothold in food product development UK, but that may be changing.

The main reason for the UK's aversion to organic produce is its greater cost.

Because consumer markets and mentalities have radically transformed in recent years, organics are on the rise.

TRADITIONAL BAKED GOODS Consumers are gravitating to comfort food in the midst of so much uncertainty.

Consumers are getting their kicks from gourmet indulgences, particularly delicacies that harken back to good childhood memories, while constraints on travel, socialising, and eating out remain in place.

Classic cakes, as well as more traditional flavours like Black Forest gateau and cherry bakewell, have enjoyed a major return.

Contd...

Bakers are drawing inspiration from ice cream flavours, vintage desserts, and retro sweets, among other things.

Nostalgic baked goods provide the same pleasant feeling, and with Covid still on our doorsteps in 2021, this is sure to be on consumers' minds in the coming months.

VEGAN BAKERY PRODUCT DEVELOPMENT The demand for vegan-friendly baked goodies isn't going away anytime soon.

Plant-based foods will continue to gain popularity in the general public.

Consumers will demand more options.

Vegan empanadas and slices from Ginsters, a meat-free pork pie from Pork Farms, and a vegan curry pie from Pukka were among the new products introduced in 2020.

Contd...

It's no wonder, then, that according to Innova Market Insights, 15 percent of all bakery product launches in 2019/20 had a vegan positioning.

Part of the surge can be attributed to 'part-time vegans' or 'flexitarians,' who seek to minimize their use of animal-derived goods.

This is a trend that will be discussed for the next decade.

CONCLUSION R&D and innovation centers, which are equipped with lab benches, pilot plant equipment, consumer research facilities (such as focus groups) and a variety of other physical resources, are frequently used by professional food developers.

That's not all, though.

Multidisciplinary teams regularly gather around a lab bench to discuss product versions and come up with new ideas

FOOD RESEARCH LAB OFFERING Food Research Lab project teams of bakers and industrial technologists can operate in our pilot plant contract manufacturing unit, often working to tight deadlines and quick turnaround times while maintaining a high level of flexibility.

We can also enlist our experts like sensory scientists to define quality, legal experts to give baked food product consulting, advise on labelling, food chemists to evaluate nutritional composition, and microbiologists to address microbiological shelf life.

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