Sector Outlook 25/26: Bakery
Published 22 October 2025
Bakeries globally are going from strength to strength as internationally inspired bakes, retro reinventions and artisanal breads continue to trend on social media. Meanwhile, consumer demand for healthier options – both for the body and the environment – is driving the rise of ancient grains, functional flours, sustainable alternative ingredients and new solutions to waste.
Ultra-Covetable Bakes
Health, Baked in
Bakeries of the Future
Bakeries and baked goods continue to go viral, serving up new and exciting takes on global ingredients, fusion flavours and eye-catching aesthetics. Meanwhile, retro recipes are being revived for contemporary consumers, and artisanal breads offer quality-driven indulgence. For further insights into everyday indulgence, see Little Treat Culture. Also, read Meet the Food Flexers for more viral food trends.
Bakeries and baked goods continue to go viral, serving up new and exciting takes on global ingredients, fusion flavours and eye-catching aesthetics. Meanwhile, retro recipes are being revived for contemporary consumers, and artisanal breads offer quality-driven indulgence. For further insights into everyday indulgence, see Little Treat Culture. Also, read Meet the Food Flexers for more viral food trends.
Whether serving the needs of protein-obsessed consumers with protein-loaded clean products or spotlighting nutrient-dense, minimally processed ancient grain varieties, many bakery brands are distancing themselves from the ultra-processed reputation of baked goods. The potential of bread to deliver medical benefits is also being explored.
Scientific and technological innovations are opening new avenues in bakery production, from artificial intelligence tools that imagine novel taste combinations to enzymes that tackle shelf life at the cellular level. The development of alternative ingredients is also proliferating as the industry responds to unstable supply chains.
Sector Outlook 25/26: Bakery
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