In love with sweet bakes

Sweet baked goods are as popular as ever in key growth markets. But what do consumers choose and when – and are habits changing? Find the answers and the opportunities in our new market research reports from Egypt, Saudi Arabia and South Africa.

See our infographics.

Egypt in love with sweet bakes
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Saudi Arabia in love with sweet bakes

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South Africa in love with sweet bakes 
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Growth Markets

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Is it possible to cut the sugar in a favorite cake or cookie without cutting down on indulgence? Our test concepts produce promising results.
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Consumer preferences will make or break a new bakery product. We explore which bakery fillings are likely to work best in Egypt, Saudi Arabia and South Africa.
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Producing a premium croissant with a four-week shelf life is a demanding task. We tested whether an ingredient blend could make it easier for medium-sized bakeries in the Middle East.
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At Nutrition & Biosciences, we follow the latest market trends from our base in South Africa. As the burger buns for fast food outlets are locally produced, one of our recent projects has looked into the development of a functional ingredient package that is specially adapted to regional conditions.
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Flatbreads remain the dominant bread product in Pakistan mainly because of their affordability. Traditionally, they are made in the morning for consumption during the day.
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Crispy baguettes are relatively new to the bakery markets of the Middle East and Africa, where consumers have a growing taste for Western-style products. One issue that local industrial bakers may struggle with is how to get the right volume.
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At Nutrition & Biosciences, we’ve invested a lot of research in developing ways to add fiber to bakery products without altering their soft, white characteristics - you can read about that in a previous issue of Bakery Performance.
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If the answer is no and you’d like to learn more about opportunities with cake gels, you’re welcome to download our cake gel technical memo. You’ll find the latest knowledge and trial results from our bakery specialists.
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From our work with tortillas, we have quite some experience in this area. Our tailored blend of emulsifiers, enzymes and encapsulated acid can maintain the softness and flexibility of tortillas for up to nine months.
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Bakery application specialist Casper Høy Simonsen demonstrates how to make a cake gel and improve your cake gel production – and explains why cake gels are ideal for producing moist, high-volume cakes.
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At Nutrition & Biosciences, we have experienced that the rise of fast food chains in Middle East and Africa has brought more and more enquiries about possible solutions.
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Consumers in the Middle East and Africa eat more bread than anywhere else in the world, says Pinar Hosafci from Euromonitor International. The bread they eat also stands out as the cheapest.
 
 
 

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IFF cares about your privacy. Your personal information (name, email, phone number and other contact data) will be stored in systems primarily hosted in the United States. This information will be used by IFF, its affiliates, partners, and selected service providers in other countries to provide you with the product or service information requested. To learn more, please visit our Privacy Statement.