From shake to bake

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Key developments in the kitchen

Extended Shelf-life

Shelf life extension is probably the only successful innovation to come from the baking industry in the past decade. Interstate Baking led the movement by extending the shelf life of its breads up to 10 days.

Low carbohydrates

While baking companies blame declining sales on the high-protein diets, their attempts at revising formulations accordingly have been slow, according to Gretchen Stewart, principal and vice president CII Laboratory Services.  The proliferation of low-carbohydrate products are largely the work of a daring few , generally newer and smaller players such as Atkin's Nutritionals Inc., Ronkonkoma, N.Y., Ovens of Oconomowoc (Wis.), and Carbolite Foods Inc., Evansville, Ind. 

Nutritional improvement

Federal regulations, particularly those concerning nutritional labeling, will probably be the strongest motivators for new developments this sector. Recent trans-fatty acid regulations, along with greater expectations on the part of the consumer, have forced the baking industry to being innovating and evolving in a healthier direction. Recent world events, notably bioterrorism and resulting regulations, are significantly changing product procurement and labeling. Also, look for obesity-related class action suits to result in bakery products with fewer calories and less sugar.