5 Pastry Trends in 2019
Trends come and go so often, it is hard to keep up with what’s in and what’s not!
From fashion to beauty, technology to food, consumers are constantly bombarded with new and improved products. In the food industry, more specifically the baked goods industry, things are rapidly changing. Healthy alternatives and more natural ingredients are priorities for consumers. They are interested in finding alternatives that fit with their diets and values. How is the pastry industry responding? Discover the top 5 pastry industry trends in 2019 from vegetarian gelatins to adopting a zero waste lifestyle.
The pastry world is constantly evolving and new trends are always succeeding each other. For 2019, it is safe to say that consumers are looking for healthier and more natural ingredients in their baked goods.
Here are 5 pastry industry trends to watch out for.
Whipped cream has finally replaced the unhealthy palm oil hydrogenated used in cakes, and other kinds of foods. Palm oil hydrogenated, also called white topping is a non-dairy imitation cream that is commonly used to extend the shelf life of a product, to add texture, and used as a stabilizer. However, consumers are not interested in ingesting desserts or other foods made with palm oil hydrogenated. By replacing this artificial and unhealthy product with real cream, desserts will have a superior taste, have a smoother texture and cakes will be overall better. Manufacturers now understand the importance of using natural ingredients that have real nutritional benefits.
Gelatin, an ingredient used in baking as a stabilizer or thickener, especially in mousse cakes, has often been highly criticized because of its origin. This additive is actually animal peptides and protein extracted from their skin, hooves, tendons, ligaments, bones and various tissues. It is understandable why many people refuse to eat foods like candy, desserts and yogurt which all have gelatin in them. More and more people want alternatives from animal-derived products for ethical and environmental reasons. One of the biggest pastry industry trends seen recently has been the use of vegetarian gelatin. There are various types of vegetarian gelatin, like agar-agar, a substance found in red algae that has a jelly-like consistency. Since it is flavorless and can be in a flaked, powdered or bar format, it is a great substitute. However, this agar-agar is more expensive than the normal animal gelatin and the process is very complex as well. With vegetarian gelatin, vegetarians and vegans can fully enjoy these foods without one ounce of guilt.
Natural colors and flavors
Consumers are increasingly concerned about what is in their food, which has led to a growing demand for products made from natural sources and fewer additives. They are tired of seeing ingredients they don’t know or understand on their food packages. Also, they want fresh and healthy alternatives that will contribute to their healthy lifestyle. Bakeries and food manufacturers now face the challenge of having vibrant and bright colors in their food consumers expect from their products without using any artificial colors. Natural colors and flavors in baking is a huge trend right now and it’s important for
manufacturers to respect their consumers’ wishes. For example, a raspberry cake should taste like real, fresh raspberries instead of scientifically created ingredients. Food colorants can be toxic and harmful especially for young growing children. Dyes like “allura red” (also called red dye 40) are made with byproducts of the petroleum industry. People now know enough about harmful dyes so they don’t want to see any of these in their food.
Baking with Vegetables
As mentioned previously, people are tired of ingesting harmful ingredients that have a negative impact on their bodies and minds. Bakeries and food manufacturers are asked more and more to include vegetables into their desserts to create healthier alternatives. Healthy and trendy ingredients like quinoa, seeds, and vegetables can bring an amazing color and texture to a dessert. At Jessica Pastries, we explored baking with avocado, sweet potatoes, beets and quinoa to create new and out of the ordinary creations. By 2019, a healthy collection of vegetable cakes will be available. People looking to eat healthier don’t have to skip dessert if they feel like something sweet and delicious.
It is no surprise that consumers are looking to reduce waste when buying packaged products. We are more and more conscious of how much plastic damage our planet. It fills our oceans and our lands and takes hundreds of years to fully disintegrate. For example, plastic straws are a very hot topic right now. Many restaurants and big chains like Starbucks want to ban straws. As a dessert manufacturer, it is important to respect the environment and our consumers wishes for less waste. Companies like Protec, for example, recover and recycle output gaps from various industries to reduce waste in a significant matter. At Jessica Pastries, we find it important to recycle and give back to our community. We donate cardboard boxes, plastic containers, metal and plastic film instead of throwing them out to ensure we waste the least amount of materials possible.
As you can see, these pastry industry trends are in tune with the times. Healthier and more natural options are put forth so consumers can enjoy nutritious desserts that are still decadent. Customers aren’t
interested in buying a dessert filled with artificial flavors and coloring. With that being said, learn more about how we ensure delicious and high quality standards desserts by visiting our website!