Flour has long been a staple ingredient in baked goods, providing structure and texture. However, with increasing consumer focus on health and nutrition, there is a growing demand for alternative flours that offer better nutritional value.

Options like chia flour, almond flour, and ancient grain blends provide higher fibre, plant-based protein, and essential nutrients, while rice-based formulations are particularly popular in gluten-free diets.

This shift is driving new trends in the bakery industry, with manufacturers developing high-fibre, protein-rich, gluten-free, and low-carb formulations to meet evolving market demands.

Bakery Trends in 2025

Gluten-Free Bakeries

The gluten-free bakery market is expanding as consumers seek healthier alternatives. Gluten is often