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 linked to health concerns like
obesity, diabetes, and heart disease, increasing demand among individuals with intolerances, allergies, and celiac disease.
This trend has led to continuous innovation in gluten-free formulations, improving taste, texture, and nutritional value3. As a result, the market is seeing a surge in new product launches that cater to both dietary needs and changing consumer preferences.
Plant-Based Offerings
The demand for plant-based baked goods continues to rise, driven by health-conscious consumers seeking cleaner, recognisable ingredients. Plant-based foods with natural claims have seen a 23% annual growth, underscoring a shift towards healthier options5.
Manufacturers are developing plant-based versions of classic baked goods, ensuring great taste and texture while promoting sustainability. These offerings contribute to a lower carbon footprint, making plant-based baking an eco-friendly and marketable choice.
Sustainable Baking
Sustainability is now a priority in the baking industry, with over 60% of consumers expecting real environmental commitments from brands6. Manufacturers are responding by sourcing local ingredients, minimising carbon footprints, and supporting regional farmers.
Upcycled ingredients, such as fruit and vegetable-based flours, help reduce food waste, while energy-efficient production methods and eco-friendly packaging further lower environmental impact. The integration of plant-based formulations also aligns with sustainability goals, making responsible baking both a strategic and ethical decision.
Alternative Flours
Chia Powder
Chia powder is a versatile, plant-based flour alternative that enhances moisture retention, texture, and consistency. With its high oil and water retention capacity, it can absorb up to nine times its weight in water offering a natural functional property similar to xanthan gum1.
Application in Bakery Industry
Chia powder improves dough consistency and enhances the softness of baked goods like bread, muffins, pastries, and cookies. Its rich fibre and omega-3 content support gut health and balanced blood sugar levels, making it a valuable ingredient in gluten-free and plant-based formulations.
Rice Flours
With approximately 78% starch content, white rice flour is a rich source of hypoallergenic proteins, making it ideal for allergen-free and clean-label foods2. It undergoes a Full Supply Chain Control (FSCC) process to ensure quality from cultivation to delivery. With its well-balanced amino acid profile, it appeals to consumers with gluten sensitivities or celiac disease4.
Application in Bakery Industry
White rice flour is a key wheat flour alternative in gluten-free baking. It provides a smooth texture and neutral taste, creating a light, tender crumb in cakes, pastries, and biscuits while adding crispiness to cookies and crackers. Its natural fat-replacing properties improve product stability and extend shelf life, making it ideal for clean-label formulations.
The bakery industry is evolving with growing demand for healthier, sustainable, and allergen-friendly ingredients. Alternative flours like chia and rice flour enhance texture and stability while supporting gluten-free and clean-label formulations. As innovation continues to drive market growth, brands that prioritise functionality, nutrition, and sustainability will remain competitive.
At DPO International, we are committed to delivering high-quality ingredient solutions that help manufacturers meet evolving demands while ensuring excellent taste and performance in every product.
