'Bakers Are Very Selective Today About The Fats They Use'
Progressive Grocer|August 2018

Deoki Muchhal, Managing Director of Cargill’s food business in India, speaks to Progressive Grocer about the trends and developments that are shaping the bakery industry in India and the opportunities it presents for manufacturers and retailers.

What is the current status of the bakery industry in India and how do you look at its future prospects?

The bakery industry today is evolving rapidly and it is currently a fusion of traditional products with western bakery concepts. With end consumers becoming increasingly important, the focus is on creating good experiences for them by increasing the touch points for greater engagement – be it in the form of cafes or mini eateries or even departmental stores, which allows for sampling and offering all meals of the day. Consumers are more conscious than ever before, and this has resulted in greater demand for quality ingredients, including fats besides making bakers more conscious as well.

Which consumption trends in the bakery category would you like to highlight?

Baked goods have always been popular among the consumers, especially breads and cookies as they are readily available and easy to consume on the go. The consumption of bakery goods depends majorly upon the availability, flavor, health quotient and innovation. As consumers are becoming more curious and open towards food experimentation, the consumption of baked products has increased manifold. Now, if you observe, one-third of any sweet shop is now filled with baked goods. Thus, artisan bakers have a wider platform to showcase new techniques and expand their consumer base. Seeing this growing trend, home bakers and bakery outlets have also increased in the country, in the last few years.

How do you see the bakery market in India developing for value-added products?

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