Maintaining Bakery Business in Pandemic
Bakery Review|August - September 2021
Bakery industry is the largest segment of the food processing sector in India. There are over 2,000 bakeries in the organized and semi organized subdivision of the industry producing about 1.3 million tones of the bakery products and another 1,000,000 small scale bakeries producing 1.7 million tones. COVID 19 affected the working of this industry, also, adversely. Though bakery products were not as badly affected as food items in the F&B sector, the industry has to adopt measures to ensure that its production and distribution attain high standards of hygiene in order to retain its status in the food processing industry. Ashok Malkani takes a look at how the industry can maintain hygiene in the production line-up (including personal hygiene), distribution and retail segments.
Ashok Malkani

The bakery industry, one of the largest food processing segments worth about $ 6.70 billion in 2020 is, according to EMR (Expert Market Research), estimated to grow at a CAGR of 8.5% between 2021 and 2026 to reach a value of $ 12.39 billion by 2026. The Indian bakery market is being driven by the increasing population and advanced technology.

There can, however, be no doubt that if the industry wants to keep its pace of growth; it will need to undergo various changes, due to the pandemic. When done right, without compromising on quality or quantity, the bakery business is easy to scale from your first location or home-setup to multiple outlets.

According to a research by Mintel, almost three out of four Indians have cited healthy eating as a higher priority, due to the pandemic. Thus the bakery industry would have to lay stress on their products being healthy. The bakery industry, to continue with its growth graph, has to introduce products which consist of multi-grains, nuts and other healthy ingredients.

To satisfy the consumer demand for products which are nutritious, healthy, fresh with more complex flavour profiles, the companies are expected to use lesser known grains like millet and ragi. The trend is, for the baking companies, to use flour of these grains for their baked products.

The consumption pattern of bread, according to Mintel, is expected to see a major shift from the white breads towards more multigrain, wholegrain, specialty, ethnic and seeded breads. This is mainly due to consumers’ desire for nutritious and healthier products due to the pandemic. Several companies have already started production of multigrain and whole wheat breads, which are finding an increasing preference among the consumers.

Bread is only one of the products that the bakers are concentrating on converting into a healthier product. The biscuits and cookies industry, which accounts for nearly 72% of the sales of Indian bakery products, also is also turning its attention to making these items healthier. It may be mentioned that India is the second largest producer of biscuits in the world. However, it is the world’s largest biscuit consuming nation. Bread and biscuits form the major baked foods accounting for over four-fifths of total bakery products produced in the country.

Besides this, many companies have also started manufacturing handcrafted granola bars which are gluten-free, full of nuts and seeds, and well-sweetened with locally sourced organic honey. The trend towards nutritional and healthier bakery items has grown to a new level.

Maintaining Hygiene

Corona virus has also made it necessary for bakeries to maintain a hygienic environment inside the factory. Proper maintenance of the machines as well ensuring proper hygiene within the premises has become essential as the customers have become more demanding as far as hygiene in production of merchandise is concerned. There is a need for transparency and the companies have to convince the customers that all the equipment is sanitized and a proper audit is done. It has been observed that several hazards can be avoided with proper implementation of pest control, waste control and cleaning programmes.

To fight the pandemic, bakery industry has to concentrate on hygiene not only in the production of the merchandise but also the personal hygiene of the people employed in the bakery. Sanitation has always been important in bakeries and other food service establishments. But now, due to the COVID 19 peril the stakes are even higher.

Continue reading your story on the app

Continue reading your story in the magazine

MORE STORIES FROM BAKERY REVIEWView All

Emulsifiers in Baked Goods

The use of food additives is necessary to maintain the quality and freshness of the food pro product. Food additives perform important functions in baked goods such as starch complexing, protein strengthening and aeration and may also offer some degree of emulsification.

6 mins read
Bakery Review
October - November 2021

Desserts Sweets that won't Desert you

Dessert is the favourite part of a meal not only of children but of everyone present at the dinner table. No wonder 14th October is celebrated every year as National Dessert Day. Sweets are an inevitable part of almost all festivals and festivities in India. Any social event must end with a dessert – if not an array of them! In India sweets are a gesture of goodwill. Desserts thus form an essential part of the meal. Ashok Malkani looks at the various aspects of this final course of a meal including its benefits and the popularity of different desserts in countries around the world.

10 mins read
Bakery Review
October - November 2021

Lavazza Globally Launches La Reserva De ¡Tierra! India

Lavazza, the Italian brand that is among the world’s leading coffee roasters, has announced the launch of La Reserva de ¡Tierra! India, a unique premium blend of refined coffees fully sourced from Karnataka and crafted in India, for professional use in cafes, fine-dine restaurants and star hotels.

2 mins read
Bakery Review
August - September 2021

Maintaining Bakery Business in Pandemic

Bakery industry is the largest segment of the food processing sector in India. There are over 2,000 bakeries in the organized and semi organized subdivision of the industry producing about 1.3 million tones of the bakery products and another 1,000,000 small scale bakeries producing 1.7 million tones. COVID 19 affected the working of this industry, also, adversely. Though bakery products were not as badly affected as food items in the F&B sector, the industry has to adopt measures to ensure that its production and distribution attain high standards of hygiene in order to retain its status in the food processing industry. Ashok Malkani takes a look at how the industry can maintain hygiene in the production line-up (including personal hygiene), distribution and retail segments.

8 mins read
Bakery Review
August - September 2021

MAKING MERRY WITH MILK

Human being is the only mammal who drinks the milk of another mammal and this drink is most pleasurable at a cold temperature when the mercury rises.

6 mins read
Bakery Review
August - September 2021

A Perfectionist with Eye on Technique and Precision!

Surendra Negi, Master Patissier, Taj Palace New Delhi

5 mins read
Bakery Review
August - September 2021

Living it up at the Café!

Cafes are no longer places where one goes to have a cup of coffee. It has become a meeting place for friends and colleagues. With the introduction of Wi-Fi, in most of these places, cafes have also developed into substitute places of work. The changing concept of café has been as revolutionary as the changing perception of coffee. Initially, about two decades ago, coffee was available only as South Indian filtered coffee. This pick-me-up was, later, available as instant coffee and then as Espresso. Now this drink has acquired various formats like Cappuccino, Latte, Frappe, et al. Ashok Malkani, on the occasion of International Coffee Day, on 1st October, look at the changing café scenario, the effect of the pandemic on these outlets and their future. He also examines how the tipple called coffee is now available in various cocktail forms – hot or cold.

10+ mins read
Bakery Review
August - September 2021

New Technology Designed to Detect Destructive Cocoa Virus

Swiss agrifood testing company SwissDeCode, in collaboration with Mars Wrigley, has created an on-site test that is designed to detect Cocoa Swollen Shoot Disease (CSSD) in asymptomatic trees in less than 60 minutes.

3 mins read
Bakery Review
August - September 2021

Passionate & Versatile!

Aavika Chhawchharia, Co-Founder of ‘Honey&Dough’ Coffeehouse & Bakery

3 mins read
Bakery Review
August - September 2021

Soya Means Health

With the excitement about healthy foods reaching its crescendo, it has become almost difficult to enjoy a sinful dessert or a creamy pastry without gulping a few slices of guilt along with them.

5 mins read
Bakery Review
August - September 2021
RELATED STORIES

Mintel Launched Food and Drink Landscape APAC 2021 Report

Mintel, the experts in what consumers want and why, has today launched Asia Pacific: The Food and Drink Landscape 2021, featuring the latest market research, product innovation insights, and consumer trends from across the region.

2 mins read
Food Marketing & Technology - India
November 2021

Sustainability, Animal Welfare and Plant Based Diets are Transforming The Dairy Industry in Asia-Pacific

Plant-based protein diets have been heavily promoted in recent years as traditional meat producers and dairy companies look for ways to excite consumers with nutritional, healthy and premium food and drink products.

2 mins read
Food Marketing & Technology - India
August 2021

Beverage Trends in India

IN A CROWDED BEVERAGE SPACE IN INDIA, ALL SEGMENTS – FROM THE TRADITIONAL CARBONATED SOFT DRINKS AND JUICES TO THE NEWLY EMERGENT CATEGORIES OF FLAVOURED WATER AND FLAVOURED MILK PRODUCTS – ARE COMPETING TO MEET CONSUMERS’ HYDRATION AND THIRST QUENCHING NEEDS.

7 mins read
Progressive Grocer
April 2021

Beverage segments are growing at a healthy clip of 20–25%

THE MARKET FOR BEVERAGES IS GETTING MORE SEGMENTED AND NICHE THAN EVER BEFORE. AND WITH MORE AND MORE INDIANS OPEN TO THE IDEA OF TRYING OUT NEWER AND DIFFERENT FLAVOURS, IT IS A GOOD TIME FOR BEVERAGE COMPANIES TO LAUNCH NEW DIFFERENTIATED PRODUCTS, FLAVOURS AND VARIANTS.

10+ mins read
Progressive Grocer
April 2021

Munch Time

SALTY SNACKS PROVED ESSENTIAL DURING LOCKDOWN, BUT THEY’RE ALSO POISED FOR GROWTH POST-PANDEMIC.

6 mins read
Progressive Grocer
Janaury 2021

Consumer preferences shaping the post-pandemic bakery industry

Food Marketing & Technology Magazine attended a recent webinar hosted by the Mintel’s on “Consumer trends shaping India’s biscuits and cookies category”. The webinar talked about the changes in the Bakery Industry post -pandemic. Food & Drink Analyst Rushikesh Aravkar assessed the current changes in the consumer demand graph and also how it is going to open new opportunities in the food industry.

3 mins read
Food Marketing & Technology - India
November 2020

Mintel: 41% of young Indian beer drinkers are willing to switch to Low or No Alcohol Beer

Health is a top barrier for beer consumption among 48% of Indians. 43% of consumers are interested in low-calorie beers. Lager (63%) and wheat beer (51%) are the most preferred type of beer among Indians. These are the findings of a Mintel Report. Mintel surveyed 1,655 Indian internet users aged over 25 years who have consumed beer in the past six months. In its report, over 40% of the respondents within the age group of 25-34 said they are interested in switching from standard-strength beer to low or no alcohol variants of the drink.

5 mins read
Ambrosia
October 2020

Breakfast Foods for the Indian Consumer in 2020

THE KEY IS TO ALIGN WITH CONSUMERS’ EVOLVING VIEW OF WHAT MAKES A HEALTHY BREAKFAST, AND THE POSTCOVID-19 NEED FOR EASY MEALS AT HOME…

7 mins read
Progressive Grocer
October 2020

Almost Two-Thirds of Indian Consumers Have Eaten Healthy Biscuits In The Last 6 Months: Mintel Survey

MINTEL RESEARCH HIGHLIGHTS THAT 83 PERCENT OF GEN Z CONSUMERS HAVE EATEN THESE BISCUITS IN THE PAST SIX MONTHS, COMPARED TO JUST 59 PERCENT OF CONSUMERS AGED 55+

2 mins read
Progressive Grocer
August 2020

Packaged snacks are yet to reach their full potential

WITH SNACKING HABITS SO WELL-ENTRENCHED AMONG CONSUMERS, THERE’S LITTLE ROOM TO RECRUIT NEW SNACKERS. HAVING SAID THAT, SPECIFICALLY TARGETING NEEDS OF LESS FREQUENT SNACKERS PRESENTS AN OPPORTUNITY FOR BRANDS TO HAVE AN INCREASED ENGAGEMENT.

3 mins read
Progressive Grocer
June 2020