{"id":10634,"date":"2025-06-15T09:21:28","date_gmt":"2025-06-15T07:21:28","guid":{"rendered":"https:\/\/itacpro.develacq.startgoconnection.es\/?p=10634"},"modified":"2025-07-21T20:33:07","modified_gmt":"2025-07-21T18:33:07","slug":"bakery-trends","status":"publish","type":"post","link":"https:\/\/www.itac-professional.com\/en\/blog\/bakery-trends\/","title":{"rendered":"The most popular bakery trends: new fillings and toppings"},"content":{"rendered":"

The bakery and pastry industry<\/a> is experiencing a moment of significant innovation in the search for the perfect balance between offering healthy and indulgence products.<\/strong><\/p>\n

 <\/p>\n

What are the main bakery industry trends<\/b>? Changes in lifestyle during the last few years have encouraged a series of trends that are leading manufacturers to introduce new, more natural ingredients. Here, the key to success is strengthening the nutritional value while satisfying the most discerning palates with new textures, flavours and aromas.<\/p>\n

 <\/p>\n

In this article we will discuss a few of these bakery trends<\/span>, as well as how introducing nuts or dried fruits can help attract new consumer profiles that are more committed to their diet.<\/p>\n

 <\/p>\n

 <\/p>\n

Main bakery industry trends<\/h2>\n

 <\/p>\n

One of the main bakery industry trends is the demand for better ingredients and more transparency without giving up on flavour. <\/span>It is a complex equation, but nuts and dried fruits are one of its best allies<\/span>. Below you will find a brief summary.<\/span><\/p>\n

 <\/p>\n

    \n
  • Free-from trends<\/span> \/ gluten-free<\/span><\/a> \/Sugar-free \/Dairy-free<\/span><\/li>\n
  • Plant-based diet and functional food ingredients<\/span><\/a><\/li>\n
  • Coming back to traditional baking<\/span><\/li>\n
  • Clean label<\/span><\/a><\/li>\n
  • Multisensory innovation<\/span><\/a><\/li>\n<\/ul>\n

     <\/p>\n

     <\/p>\n

    1. Free-from trends<\/h3>\n

     <\/p>\n

    The development of innovative <\/span>free-from<\/span><\/i> products, such as gluten-free, sugar-free, and dairy-free options, is one of the most dynamic lines of innovation in the food industry.<\/span><\/p>\n

    Originally, these products were targeted at consumers with specific intolerances or dietary restrictions. However, they are now increasingly appealing to a broader audience.<\/span><\/p>\n

    Many consumers perceive <\/span>free-from<\/span><\/i> alternatives as healthier, more natural, or easier to digest. <\/span>For example, gluten-free snacks and baked goods are no longer exclusive to people with celiac disease. They are also chosen by those seeking cleaner labels, fewer additives, or better weight management.<\/span><\/p>\n

    Similarly, sugar-free and dairy-free options are gaining popularity among people who prioritize well-being, follow plant-based diets, or want to reduce their intake of refined ingredients.<\/span><\/p>\n

    Next, we will explore how nuts provide excellent alternatives to meet each of these needs.<\/span><\/p>\n

     <\/p>\n

    Gluten-free products are linked to new lifestyle diets, where consumers feel allured by their healthy reputation. Without a doubt, this is one of the trends that increasingly encourages more brands to introduce <\/span>flours<\/span><\/a> based on oats, corn, quinoa and almonds as a base ingredient of their new products.<\/span><\/p>\n

    \u00a0<\/span><\/p>\n

    In light of this situation, brands are making an effort to ensure that their <\/span>gluten-free offers are cleaner and more transparent<\/b>. Where refined flours and modified starches used to go unnoticed, baked goods manufacturers are now reformulating their gluten-free recipes to use ingredients that are more familiar to consumers.<\/span><\/p>\n

    \u00a0<\/span><\/p>\n

    What part does <\/span>almond flour<\/span><\/a> play here? It is being increasingly applied due to its healthy attributes, since it has the same nutritional value as whole almonds. On the other hand, in regard to processing, its smooth texture and fine grains are in contrast with the typical roughness of other gluten-free flours. In summary, it is the perfect ingredient for baking as well as highly versatile, since it can be found in breads, muffins, cookies and gluten-free energy bars, among other products.<\/span><\/p>\n

     <\/p>\n

     <\/p>\n

    You might be interested in: Processed or manufactured almond: <\/a>discover all its many possibilities<\/a><\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

    On the other hand, as part of the sugar-free or low-sugar product trends, the industry is aiming to innovate using ingredient substitutes such as dried fruits. Dried dates, apricots, plums and raisins are concentrated sources of sweetness, and rich in nutrients such as potassium and iron.<\/p>\n

     <\/p>\n

    Finally, plant-based milk remains the most familiar<\/span> dairy-free product<\/span><\/a>, but yogurts and cheeses are experiencing rapid growth. Driven by concerns about health, ethics, and sustainability, consumers are seeking clean-label, nutrient-rich, and minimally processed options. Brands must prioritize transparency and build consumer trust, as environmental impact and personal health increasingly drive premium purchases of dairy-free alternatives.<\/span><\/p>\n

    \u00a0<\/span><\/p>\n

     <\/p>\n

    \"dairy-free<\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

    2. Plant-based diet and functional food ingredients<\/h3>\n

     <\/p>\n

    Plant-based diets aim to include the nutritional benefits of a diet based on vegetable products and ingredients. This trend, which has been traditionally linked to vegans, has incorporated in the last few years a new consumer profile \u2013 flexitarians \u2013 who see a vegetable-based diet as part of a lifestyle.<\/p>\n

     <\/p>\n

    In line with this trend, the industrial bakery sector has set its sights on innovation through nuts, where their high vegetable fiber and protein content makes them a hallmark functional food ingredient. Some examples include:<\/p>\n

     <\/p>\n

      \n
    • Wallnuts<\/a>: this is the only nut that has a significant amount of alpha-linoleic acid, an omega-3<\/strong>1<\/sup> fatty acid. They also provide proteins and fiber, and are a good source of phosphorous and potassium.<\/li>\n
    • Almonds<\/a>: whether whole, as toppings or processed, or as almond pastes<\/a> and almond flours. They make for another key ingredient, rich in fiber and healthy fats<\/strong>, which offer a creamy texture and a very unique flavour.<\/li>\n
    • Peanuts<\/a>: a great source of plant-based proteins<\/strong> and vitamin B52<\/sup><\/strong>, which contributes to the reduction of tiredness and fatigue.<\/li>\n<\/ul>\n

       <\/p>\n

       <\/p>\n

      \"Gluten<\/h3>\n

       <\/p>\n

       <\/p>\n

      <\/h3>\n

      3. The rise of traditional baking: returning to our roots<\/b><\/h3>\n

       <\/p>\n

      Lately, traditional bakery and pastry are becoming popular again. More people want to enjoy old recipes made with natural ingredients and slow baking methods. Sourdough breads, handmade pastries, and simple recipes are preferred over mass-produced products because they taste better and have a rich history.<\/span><\/p>\n

      At Itac Professional we have collaborated with the well known pastry chef Paco Torreblanca shares classic recipes like <\/span>macarons<\/span><\/a>, <\/span>tejas<\/span><\/a>, and financiers that show this trend well. His macarons are light and flavorful, tejas are thin almond cookies with a crispy texture, and financiers are small buttery almond cakes.\u00a0<\/span><\/p>\n

       <\/p>\n

      Don’t miss the step-by-step of the financiers:\u00a0<\/span><\/p>\n

       <\/p>\n