More and more Germans are vegans. This is also reflected in baked goods – as confirmed by the Baking Ingredients Trend Report 2022.
Munich – Recently, there has been a significant increase in animal-free offerings in restaurants and supermarkets: They range from "VeggieSchmaus", a vegan meat loaf alternative, to "VeggieChickn", to vegan cakes and sweet pastries without animal additives. In contrast to the vegan sauce from the lion's den, these also seem to be well received.
"The range will continue to grow": Vegan is the frontrunner in baked goods
The Baking Ingredients Trend Report 2022 of the Knowledge Forum Bakery Products also states: "In particular, the range of vegan products has increased over the years." It goes on to say, "[It] continues to grow steadily, underpinning its good adoption and increasing demand."
The Baking Ingredients Trend Report 2022 sees 100 percent growth potential in vegan baked goods. © Michael Reichel / dpa
The report notes that health awareness among the population has been increasing for years. Due to the Corona pandemic, the topic of health has once again taken on a higher priority. How will this affect the topic of baked goods in the coming years? The trend report gives a clear answer to this question:
A growing target group of bakeries: vegans and flexitarians
Vegan or plant-based baked goods are expected to have the greatest growth potential at 100 percent. In contrast to vegan ones, plant-based baked goods are not necessarily about completely abandoning animal products. Instead, it's just a matter of reducing them. Plant-based baked goods are therefore particularly appealing to flexitarians who do not completely abstain from animal products, but are interested in reduced consumption.
By the way, the fact that love also goes through the stomach of vegans can be seen in this story, in which baked goods also play a not insignificant role.
