Elevate Bakery Products while Saving Costs with Innovative Ingredients

As global lifestyles continue to accelerate, the bakery industry is undergoing a significant transformation, bread takes center stage for its convenience, nutrition, and versatility. This article delves into the current landscape, highlighting challenges faced by bakeries and proposing effective solutions.



In today’s fast-paced world, where convenience often trumps quality, a remarkable shift is underway in the realm of bakery products. Bread is increasingly becoming a staple for those on the go due to its nutritional benefits, versatility, and ease of use1. It is a rich source of carbohydrates, essential for fueling daily activities. Moreover, varieties like whole grain bread provide a wealth of fibre, vitamins, minerals, and complex carbohydrates, making them essential for a healthy diet.

Beyond its simplicity for direct consumption, bread is also the foundation of countless dishes—from sandwiches and toast to pizzas and more, offering a quick and easy solution for meals and snacks. Its convenience is further enhanced by packaging that makes it easy to carry and consume on the move, ensuring its popularity among a wide range of consumers from busy white-collar workers to students. The range of bread available caters to this modern lifestyle, spanning from traditional options like baguettes and sourdough to specialized types such as gluten-free and whole grain.

Market Size

Statista has estimated that the global bread market will reach USD 0.50 trillion by 20242. It is projected to surpass approximately USD 0.64 trillion by 2028, with a compound annual growth rate (CAGR) of 6.37% from 2024 to 20282. Remarkably, when considering the total population, each person contributed an average of USD 64.06 to this market’s revenue in 20242. The market’s growth momentum will continue unabated.

Challenges in the Bakery Industries

Maintaining a successful bakery business involves navigating a series of challenges. From standardizing the production process to competing with large chains, bakers face numerous obstacles in differentiating themselves and keeping their businesses profitable. The challenges are outlined below:

  1. Dough Consistency and Quality3:

Achieving consistent dough quality is crucial for profitability. Inconsistent dough makes early baking stages tough, hindering reliable product quality.

  1. Customer Preferences4

As customers seek unique taste experiences and dietary options like gluten-free, bakeries face the challenge of adapting product offerings quickly.

  1. Energy and Labour Costs5

High consumption of electricity, water, and labour in bread production strains bakery budgets. Bakeries are seeking ways to cut costs without sacrificing product quality.

Potential Solutions to Overcome These Challengers

Introducing TopSweet Sponge 120 from Deutscheback, a balanced blend of emulsifiers and raising agents that can be easily incorporated into cake dough. It has been demonstrated to maintain an even crumb structure and improve shelf life. Additionally, this product offers easy handling through an all-in-one process and exhibits excellent machinability.

On the other hand, introducing BENEO‘s rice ingredient, which can be utilized in a variety of culinary applications for its neutral flavour and beneficial effects on texture. The company has launched Remyflo R7 90 T CP, a rice flour designed to meet the increasing demand for gluten-free foods. This product enables bakeries to use fewer ingredients while creating superior formulas that offer a naturally gluten-free taste.

Lastly, to tackle the challenges associated with increasing energy and labour costs, introducing a variety of fruit fillings and bakery premixes produced by Bakels. These formulated products are specifically designed to relief the financial and operational pressures faced by bakeries. By incorporating these fillings and premixes into their production processes, bakeries can significantly reduce the complexity and duration of the baking process. This reduction not only lowers the demand for energy and manual labour but also minimizes the potential for errors, ensuring a consistent quality in the final products.

DPO International, a full-suite market enabler, collaborates with the world’s premier specialised food ingredient producers Deutscheback, BENEO and Bakels. Equipped to help you transform these trends into innovative brand concepts, we are with you from ideation to the manufacturing stage, providing solutions and support throughout each phase.



  1. Consistent dough production. Food and Drink Technology. (2019, February 27).
  2. 4 big challenges in the bakery industry. Panni Management. (2023, April 25).
  3. Patel, H. (2023, September 13). The history and significance of breads in our modern diet. Medium. 7905790cf7b4#:~:text=Convenience%3A%20Bread%20is%20a%20great,to%20its%20mobility%20and%20convenience.&text=The%20bread’s%20long%20history%20shows,variety%20of%20loaves%20enjoyed%20today.
  4. 4 challenges of the bakery industry. GAUX. (2024, February 20).
  5. Bread – worldwide: Statista market forecast. Statista. (2024, March).