In the world of delicious food, the art of baking always leads the trend with its unique charm. Here are the four major trends in the current baking industry that are reshaping our expectations of desserts and inspiring bakers with endless creativity.

Mini decorative cakes are increasingly becoming the new favorite. These exquisite little cakes, with their diverse flavors and luxurious decorations, not only meet the young people's dual pursuit of aesthetics and taste but also make the bakery counters more dreamily exquisite. They provide bakers with a broad space for creativity while satisfying consumers' desire to try a variety of flavors. The one-bite-sized mini cakes allow for a moderate indulgence in exploring new tastes.

A wave of nostalgia is quietly sweeping through the baking industry. The so-called "new stalgia" trend involves incorporating flavors from memory into new foods, evoking a sense of homesickness. The baking exhibition finds that the majority of customers, while trying new foods, also desire the presence of familiar elements. This presents an opportunity for bakers to blend traditional flavors with modern creativity, crafting products that are both nostalgic and innovative.

Flavor blending is becoming a new trend in the world of baking. From bread with alcoholic notes to the ‘swicy’ flavor (sweet and spicy combinations), bakers are pushing the boundaries of taste to create surprising new pairings. These diverse experiments not only satisfy the sophisticated palates of consumers but also bring new energy to the market. Popular sweet flavors are now enhanced with blackberries, passion fruit, marshmallows, and crunchy apples, while on the savory front, dill pickle and savory bagel options have also found their fans.

The authentic flavors of ancient grains are gaining popularity. Bakers are using a variety of ancient grains and seeds to craft breads that offer unique flavors and textures, aligning with the modern demand for healthful and natural foods. These ancient grain blends, such as red quinoa, amaranth, and chia seeds, contribute moisture, texture, and a tangy flavor to the dough, enhancing the overall quality and taste of the bread with their distinctive profiles.

For bakers, grasping these trends and boldly innovating by blending the classic with the popular is not only key to attracting new consumers but also to standing out in a competitive market. These trends are not only a wellspring of creative inspiration for bakers but also the secret to winning the hearts of consumers.

Bakery China 2025 will continue to share more industry professional content with you, so please stay tuned!

Bakery China 2025, organized by China Association of Bakery and Confectionery Industry (CABCI) and Bakery China Exhibitions Co., Ltd. was launched since 1997. Bakery China 2025 is the Asia Pacific's leading event serving the entire value chain for the bakery and confectionery market. The event presents all range of ingredient, equipment, packaging and services, and enables global leading professionals and buyer delegates to meet and share the latest innovations and thinking on manufacturing & distribution, R&D, applications and related services for bakery industry. It is the first-choice trade fair to enter China's bakery market.

（source: Zhihu）