BakingTECH 2024 top trends

BakingTECH 2024 top trends

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The American Society of Baking’s annual event BakingTECH 2024 was held in Chicago from February 27 to February 29, 2024. This year, we were celebrating ASB’s 100 years of serving the grain-based food industry. As a columnist for Bakers Journal and a guest writer for Food in Canada and Canadian Pizza Magazine, this event provided an excellent opportunity to gather insights and confirm trends from both the speakers and exhibitors. It also gave me a well-organized platform to network with colleagues (old and new). Let’s explore the BakingTECH 2024 top trends.



More than ever, consumers are seeking bread and bread products (conventional, organic and gluten-free) that contain high quality protein ingredients to provide added health benefits, along with enhanced satiety. Manufacturers are innovating with high protein ingredients from ancient grains, oats, pulses, seeds and nuts to meet consumer demands of improved nutrition. Gluten-free bread and bread products have a long history of being low in protein. At the BakingTECH 2024 Marketplace, The Protein Brewery was showcasing BetterBrand’s much-anticipated Gluten-Free Better Bagel. The Gluten-Free Better Bagel innovation made with Protein Brewery’s Fermotein® ingredient is packed with 10 grams of protein and has an appealing taste and mouthfeel.

Functional Ingredients

In addition to high quality protein, consumers are on the lookout for ingredients that have functional benefits that promote gut and immune health. Ingredients that contain high amounts of fibre are a given in the baking industry. Ingredients that contain prebiotic fibres continue to be on the rise. BakingTECH 2024 guest speaker Richard Charpentier, CMB president of Baking Innovation explains, “Incorporating fibre-rich ingredients such as psyllium husk, oat bran and flaxseed into bread formulations can meet this demand and offer added nutritional value. Expect to see more breads incorporating whole grains such as whole wheat, oats, quinoa, rye and barley, which not only provide fibre but essential vitamins and minerals.”

Clean Label

BakingTECH 2024 exhibitor Michelle Lacovara-Birkey, director of sales and marketing, BreadPartner Inc. describes, “Seed blends are a popular ingredient when formulating for the health-conscious consumer to create a product with a transparent and clean label. Consumers respond well to ingredients they are familiar with such as seeds.” Emily Hickman, director of quality and regulatory, Manildra Group, USA adds, “Artisan breads are becoming more mainstream and affordable. Consumers have a desire for greater transparency with minimal additives and preservatives.”


Sourdough 2.0

Along with artisan, sourdough continues to gain popularity. Charpentier says, “Sourdough bread, a centuries-old technique, is making a resurgence due to its natural fermentation process, which enhances flavour, texture, and digestibility. This traditional method is valued for its ability to create unique and complex flavour profiles.” Both Puratos and BreadPartners Inc were exhibiting their slow fermentation solution ingredients at the BakingTECH 2024 Marketplace.


Final thoughts – BakingTECH 2024 top trends

Protein, functional ingredients, clean label and sourdough 2.0 were the BakingTECH 2024 top trends for me. Specifically, when it comes to the B2B writing service of my business. This business segment continues to grow. As a result, BakingTECH 2024 was an ideal conference to support it, plus the event was a good opportunity to network with colleagues old and new!

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