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The current pandemic has huge economic impact on every business including bakeries. Most companies & retailers of bakery products across the country ensured bakeries continue delivering baked goods to its customers, be it bread, biscuits,etc. But there was a shift in demand for regular products. The pandemics led to a rise in demand for healthy and functional bakery items made of multigrains, nuts and other healthy ingredients. Consumers now prefer purchasing bakery products that are high on the health quotient. Consumer’s choice shifted towards more multigrain, wholegrain, ethnic and seeded breads from regular white breads. The trend thus shows that the usages of millet and ragi will gain precedence over regular flour in the baked products segment. Closures of restaurants and cafes and restrictions on movement also saw many take up home baking for the first time leading to higher demand for bakery ingredients. We have been home-bound more than probably any other time in modern history. Many bakery institutions started online classes and introduced short-term courses for these enthusiastic home bakers. Professionals started serving up content on social media including mouth-watering bakery images and live baking demonstrations as well as photos of safety measures designed to keep takeout and delivery orders safe. The pandemic has once again reiterated the critical aspect of food safety and its increasing relevance in the food industry. Companies are moving forward now that the market has relatively settled and businesses across the country have attempted to reopen. The rebuilding process toward a new beginning will need clear vision, strong strategic planning and innovation, to bridge the gap created by Covid 19, and once again achieve normalcy in businesses.

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