Technological advancement in baking and the constant changes in consumer’s appetites challenges the way bakers innovate and bake. Working alongside bakers, formulators, and researchers, Lesaffre continues to innovate by keeping ahead of global market trends and providing bakers with the ingredients and know-how to bring their baked goods to life.
In ingredient terms, less in more. Today’s consumers are looking for ingredients with names they recognise. Around one in four new product launches across Asia Pacific today is described as “clean label”. In this environment where transparency is more important, industrial bakers need to be nimble. Simpler labels with ingredients consumer recognise are in demand.
Retailers are requiring e-free breads, with natural colours, and without additives or preservatives. Information about ingredient sourcing and sustainability is also called for, as consumers search for more “authentic” and “real foods”.
Enquire with Lesaffre about our additive-free solutions.
Contrasting the pace and mass production of modern life, comes the attraction of the slow and authentic. Artisanal bakeries contribute to almost half of Vietnam’s total bakery market value, catering to the expanding middle class community.
With innovative ingredients and mixes to suit traditional breads, sweet specialty breads and healthier breads, Lesaffre can help you create artisan breads in reduced time, while achieving cost efficiency.
Vietnam’s vast archipelago and the need to deliver fresh baked goods across the country poses many challenges in terms of baked goods’ shelf-life, logistics and cost control. Industrial bakers are looking for frozen dough solutions to navigate these issues, while hospitality outlets such as restaurants, hotels and cafes that do not have baking facilities or expertise also benefiting.
Lesaffre has been working alongside with industrial bakers to continue to refine and innovate frozen dough techniques to maintain the freshness of baked goods and deliver greater variety to consumers.
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