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From functional ingredients and plant-based innovations to bold global flavors, today’s consumers are hungry for products that tell a story and fit their lifestyle. Savvy bakers who keep a finger on the pulse of the newest bakery trends can pivot quickly, surprise their customers, and turn everyday baked goods into must-have indulgences. 

In this episode of BAKED in Science, host Mark Floerke is joined by master baker Richard Charpentier to discuss continued and upcoming trends for the year ahead. Richard Charpentier has over 35 years of extensive bakery experience in snacks and breads. Classically trained as a French baker and Certified Master Baker, he has gone on to include bakery science, grain milling and food history in his repertoire. He is currently the CEO of Baking Innovation, finding practical uses for emerging innovations and technologies.

Top Trends in Baking

While discuss trends for the coming year, some topics covered include:

• High-protein baking
• Gut health
• Artisan baking
• Plant-based formulations
• Sugar reduction
• Clean-label baking
• Sustainability
• Innovating with texture
• Gluten-free
• Artificial intelligence in the bakery