First, health and safety will be more concerned
With the improvement of living standards, people pay more attention to their own life and health, food enterprises must improve the hygiene and safety of food. The trend of food development in the 21st century is natural, nutrition, health care, safety and hygiene. People always put health in the first place, because with health, you have everything. With the improvement of living standards, people have higher and higher requirements for food, nutritional food, health food, functional food, green food, etc., has become a hot spot in the food consumption market. Advocating nature and returning to nature has become an irresistible trend in the world. Baked goods must also be safe and hygienic as the basic development goals.
Second, pay attention to nutritional balance
The development of baked goods in the future should be suitable for people's pursuit of nutrition. The survey shows that from the perspective of the development varieties of global nutrition and health food, it is mainly fat-free and low-fat food, followed by low-calorie, sugar-free and low-sugar food. The production of nutrient-rich and nutrient-component ratio in line with the human body needs of the pattern of nutrient-balanced food, is the development goal of food enterprises, is the trend of bakery food development.
Third, whole grain food development will become a trend
Cereal food has become the mainstream food in today's international market, the annual sales of breakfast cereal in the United States reached 10 billion US dollars, and the annual sales of breakfast cereal in Japan exceeded 100 billion yen. It is estimated that the annual sales of breakfast cereals in China will reach 10 billion yuan.
Cereals are rice, wheat, corn, sorghum, barley, oats, etc., have many nutritional characteristics, such as the fat in cereals generally accounts for 1%-2% of the grain weight, although the number is small, but the nutritional value is high, and the fat in cereals is mainly composed of unsaturated fatty acids. At the same time contains more vitamin E, cereal not only has high nutritional value, but also has a good effect on reducing serum cholesterol and preventing arteriosclerosis. In addition, cereals are rich in B vitamins, cellulose and hemicellulose.
Breads, pastries, biscuits and other baked goods made of multi-grain nutritional multigrain mixed powder processed from soybean protein and corn have the effect of slimming down and enhancing the nutritional and health characteristics of food. Developed countries such as the United States and Japan encourage people to eat whole wheat bread made of whole wheat flour. The study found that people who ate a bowl of oatmeal and two slices of whole wheat bread a day were 30 percent less likely to develop type 2 diabetes.
Source: China kitchen equipment network