Favorite Food&Drinks was a partner of the Bread Industry Forum, which brought together 200 participants - specialists and experts in the baking, flour milling, grain processing industries from different parts of the country, held on 12-13 June in the charming city of Uman.
The forum participants discussed improving the efficiency of the grain processing industry, overcoming the challenges faced by flour millers and bakers, and opportunities to strengthen producers' market positions and export opportunities. A lot of analytical data was presented: from macro trends to category segments.
As part of her presentation, Olena Sinitsyna, PhD, food expert, founder of Favorite Food & Drinks, presented more than 20 practical examples: products adapted due to the influence of industry and cross-industry trends, functional assortment, promotion and trade of bakery products that convey benefits to consumers.
"Bread and bakery products are being adapted to meet consumer demands for healthy eating, snacking and sensory pleasure. More and more producers are putting health claims on their packaging, which are provided by improved bakery products. The grain processing industry needs niche crops (lentils, amaranth, chia, quinoa, amaranth, various types of seeds, pulses, etc.) that not only improve the nutritional value of bakery products, enrich the nutritional composition, increase the feeling of satiety and provide competitive advantages to producers, but also create new sensory experiences for consumers," said Olena Sinitsyna.
Olena noted that for many consumers, the inclusion of forgotten or sprouted grains is perceived as a sign of high quality and care, which is in line with the values of conscious eating and good health. There is a strong demand in the market for reducing the amount of sugar and salt in products.
There is a demand for products that make life easier - ready-to-eat, to-go and instant products, particularly in the premium segment. Producers should take care to vary their product range, including inclusive offerings, to have a diversified assortment and meet consumer demand.
The Forum was highlighted by a delicious Lesaffre masterclass, which included tasting of the company's new products - keto bread and bread with a low glycaemic index.
Two days of powerful content, networking and experience exchange provided a powerful boost for further development of the industry and new collaborations.
Organisers of the Forum:
UBA - Ukrainian Bakers Association
Millers of Ukraine
Agro Marketing Agency
