MARKETS
© Pots & Co
48
Chef Talk – Translating culinary trends into the bakery aisle In 2020, dining in became the new dining out. As the restaurant and travel industries reopen, new culinary behaviors acquired in that year have varying degrees of staying power that will influence bakery and snack product innovation.
+
Comfort and indulgence were hallmarks of the pandemic, which triggered growth across nearly every baked good category. It also drove consumer proclivity to the familiar – with a twist – that could well maintain its stronghold. A recent survey conducted by the Harris Poll suggests that 28% of Americans are eating more baked goods, with 42% citing a sense of comfort and 41% citing a way to induce happiness as their reasons, respectively. And flavors like chocolate, fruit and citrus – those with nostalgic familiarity — are also resonating with consumers, especially when elevated to a fine dining-like experience in quality of ingredients and execution. Such is the case for London-based Pots & Co., which sells its products in Costcos across the US. The company crafts Michelin-quality desserts in its signature ceramic pots using single-origin Fino de Aroma chocolate sourced from farms in Colombia. “We’ve translated a basic fine dining philosophy to our products: Keep things simple and search the world for the best possible ingredients,” said Pots & Co’s founder, Chef Julian Dyer. “We know that people want the classics done really well. Our products tend to be a bit more expensive because of that, but that’s the tradeoff for raising the bar.” Bringing these small luxuries into consumers’ homes is also a factor driving innovation at Richmond, CA-based Brioche Pasquier | Galaxy Desserts. One of their newest products, Freezer to Oven Croissants, was crafted by Master Pastry Chef Jean Yves Charon and doesn’t need proofing. They can be baked straight from frozen, which provides both convenience and indulgence. However, consumers are also counterbalancing their desire to indulge with their interest in consuming functional foods that contribute to overall mental and physical health and wellness. The plant-based “revolution” is now mainstream — both in restaurants and home kitchens – and plays directly to that
www.bakingbiscuit.com 06/2021
consumer need. According to the Specialty Food Association’s State of the Specialty Food Industry 2020-2021 report, the category is expected to increase 10 to 20% annually through 2024. And SPINS data showed that the total plantbased market is growing 29% year over year, nearly double the 15% growth rate of the food-and-beverage market as a whole. The chip category has been an innovation leader of plantbased alternatives (think Tia Lupita Catus Tortilla Chips, Plant Snacks Beet with Vegan Goat Cheese Cassava Root Chips, and Farmhouse Culture Kdill Pickle Kraut Krisps Snack), but desserts and snacks are untapped opportunities for plant-based alternatives, though product innovators are aware of the potential in the space. “The plant-based trend is one that is really powerful and picking up across categories,” Dyer said. “In baking, we’re seeing experimentation with alternative milks like coconut and oat, and even plant-based chocolates.” Brioche Pasquier | Galaxy Desserts is also exploring vegan alternatives to eggs and dairy, as well as new chocolates. “As a principle, we are trying to integrate American trends into our French culinary expertise and create unique and tasteful new products,” said Guillaume Perruchet, R&D Manager. Mushrooms are one ingredient taking full advantage of the plant-based culinary trend, though they have not yet reached their full potential in the baking space. Adaptogenic mushrooms, known for their functional benefits like improving cognitive function, stress and immunity, have been prized among health circles for years, but the culinary world is starting to take note as well, with many hailing them as the “it ingredient” of 2021. Data essential information revealed that on 80% of restaurant menus, mushrooms are one of the top appearing ingredients. And the functional mushroom market is expected to grow 8% by 2024 per a recent Reporterlinker.com report.
