Baking & Snack - August 2018 - 21
Mega-trends drive intercontinental momentum
as the baking industry flies into the future.
by Dan Malovany
In the world of baking, one thing is for certain: It's definitely not
flat and never standing still. Rather, the 35,000-ft perspective reveals it's constantly shifting, perpetually on the move and always
But something has happened over the past two decades.
Although individual countries remain as ethnically diverse as
ever, the global culinary community that influences the baking
industry began to increasingly converge through social media
and e-commerce, interconnecting a cornucopia of cuisines in
a way that had never been possible.
On the flipside, multinational restaurant chains, foodservice
companies and retailers have created a culture of commonality. International travel may expose people to the planet's
panoply of palates. However, Jordi Galles, executive chairman
of Barcelona-based Europastry, one of the world's largest frozen baking companies, sees a sense of familiarity as he travels
across the globe.
"In terms of globalization, the trends you're seeing all over
the place are becoming very similar," he said. "For instance, if
you can take a photograph of a bakery 20 years ago, you would
know that it was taken in New York or in Paris. Today, these
distinctions have disappeared. You can't tell where you are in
that picture. You're seeing more of the same trends and many
similar products all over the place."
For Europastry, which ships its baked goods to five continents, those trends are reflected in its classic European-style
breads and authentic pastries to its signature thaw-and-sell,
fully finished DOTS donuts. Throughout North America, the
Handheld snacks such as donuts have become popular around the world.
©Jiri Hera - stock.adobe.com
www.bakingandsnack.com / August 2018 Baking & Snack 21