Now is the golden age of baking market development, survey shows that the baking industry in 2018 will reach 130 billion yuan industrial scale. Experts even predict that the baking market will continue to develop continuously in the next 30 years. The baking market capacity of the second and third-tier cities will increase by nearly 30%. How will bake enterprises seize such a large market? What will be the trend of the baking industry in the future?

The baking food market will continue to expand its capacity.

In recent years, the demand for baked food in China has increased rapidly. According to statistics, the annual growth rate of sales revenue of baked food industry in China reached 48.85% in 2008-2018. By the end of 2012, the sales revenue of baked food industry reached 188.664 billion yuan, an increase of 13.6%.

Baked food in China has gradually penetrated from the first and second-tier urban residents to the third and fourth-tier urban and rural markets. Influenced by Western culture, baked food such as bread and biscuits has gradually become the staple breakfast food of Chinese residents. From the perspective of age, the consumption of baked goods is gradually expanding, from children to the elderly have coverage.

Bakery food from scratch, has experienced a long period of market cultivation and development process, with the expansion of consumer groups, its market capacity increases year by year. It is predicted that the sales income of China's baked food industry is expected to reach 465 billion 829 million yuan in 2017.

With the acceleration of the pace of life, the demand for various baked foods is increasing, especially the malnutrition caused by long-term consumption of white rice flour, which leads to some "rich disease". The development trend of baked food is directly related to people's health. In 2014, China's baked food will show the following trends:

In recent years, the poisonous milk incident in Japan, the mad cow disease incident in Western countries, the poisonous mouldy edible oil incident in China, the carcinogenic rice incident and the mouldy moon cake incident, the infant milk powder incident in Fuyang, Anhui Province, the Sudan Red incident, the beer formaldehyde storm, the PVC incident, the Korean pickle parasite pollution and so on, have caused consumers to create. It has become a psychological panic in food safety. With the improvement of people's living standards, people pay more and more attention to their own life and health and the internationalization of food sales and consumption, the baking food industry will also take safety and health as the primary development goal.

The development of baked food in the future should be suitable for people's pursuit of nutrition. The development trend of nutrition and health food in the world is about 60% in North America, 49% to 50% in Europe and 30% in Asia-Pacific region, mainly non-fat and low-fat food, followed by low-calorie, sugar-free and low-sugar food. The production of nutrient-rich and nutrient-rich balanced foods is the fundamental goal of food enterprises and the basic trend of baking food development.

Functional food ingredients is a trend of food industry, and also a trend of functional baking food ingredients. There are dietary fiber, oligosaccharides, glycol, soybean protein, functional lipids, plant active ingredients, active peptides, vitamins and mineral elements in functional baking food ingredients. Dietary fiber is a general term for polysaccharides and lignin that are not digested and absorbed by the human body. Its physiological functions are mainly low-energy, preventing obesity, regulating blood sugar levels, lowering blood lipids, inhibiting toxic fermentation products, moistening bowels and purging stools, preventing colon cancer and regulating intestinal flora. In baking food, it is mainly used in high fiber bread and high fiber biscuit. The new dietary fiber can stimulate bacterial division, protect the internal organs, prevent the regeneration of harmful bacteria and enhance immunity. They can increase the absorption of minerals, reduce cholesterol, and as dietary fiber can shorten the time of defecation, increase the amount of defecation and prevent constipation.

The development of whole grain food will become the trend.

Cereals have become the mainstream food in the international market today. The annual sales of breakfast cereals in the United States have reached 10 billion dollars, and the annual sales of breakfast cereals in Japan have exceeded 100 billion yen. It is predicted that annual sales of Chinese breakfast cereals will reach 10 billion yuan.

Cereals have many nutritional characteristics, such as paddy, wheat, corn, sorghum, barley, oats and so on. Fat in cereals generally accounts for 1%-2% of the grain weight. Although the quantity is small, the nutritional value is very high. Cereal fat mainly consists of unsaturated fatty acids. At the same time contains more vitamin E, cereal not only has a high nutritional value, but also to reduce serum cholesterol, prevent atherosclerosis has a good role. In addition, cereal is rich in B vitamins, cellulose and hemicellulose.

The baked food, such as bread, pastry and biscuit, which is made from soybean protein, corn and other processed multigrain nutritive and miscellaneous grain powder, has the effect of slimming and enhancing the nutritive and health characteristics of food. Developed countries such as the United States and Japan encourage people to eat wholemeal bread made from wholemeal flour. The study found that people who ate a bowl of oatmeal and two slices of whole wheat bread a day had a 30 percent lower risk of type 2 diabetes than the general population.