Bakery is an age-old traditional activity still occupying an important place in the food industry. The breeze towards the bakery industry is increasing as the consumers seem to be hungry for trendy, healthy and comfort foods. The growth of bakery industry has reached its heights in the past five years, as new combos of products are springing with varieties in breads, cakes and biscuits. Reports indicated that the bakery industry has emerged at the third position in revenue in the processed foods sector. The shining star of the bakery industry is biscuit manufacturing.
Reports say that the per capita consumption of bakery products in India is very low and is about one to two kg per annum which is comparatively lower than the developed countries (10 to 50 kg per annum).
Out of the three million tonne, about 1.3 million tonne of bakery product industry in India is from the organised sector. In India, the demand for the bakery items is always in the rise because of mass consumption irrespective of the age from toddler to old age. A mushroom of proliferating bakery cafe chains is increasing day by day in India. Armed with better technology and novel ideas, this industry has built inroads in the market in the near past. This is because of the easy availability of convenience foods from kirana store to hyper markets.
The revolution in the bakery industry is that bakery ovens are now delivering variety of millet-based baked foods particularly of minor millets. Bakery products are used as a vehicle for incorporation of different nutritionally-rich ingredients. This not only adds value but also enables gearing up from the health point of view. Use of alternative flours is restricted due to their poor baking quality and sensory quality of the bakery products. Fermentation of alternative flours may improve both the sensory and baking qualities. Substitution of refined cereals with millets has topped up over the health benefits, as millets are rich in antioxidants and phytonutrients. The substitution of few major and minor ingredients with honey, molasses, cane sugar, PUFA, Omega-3 fatty acids, nuts, flax seeds and high quality proteins, emulsifiers and so on has stretched the longevity of the bakery industry. The probiotic bacteria are also developed in the spontaneously fermented millets. Fortification of wheat flour with non-wheat proteins increases protein quality by improving its amino acid profile. Millet grains can substitute rice or wheat component of such fermented foods. The Omega-3 fatty acids play an important role in many physiological functions, including platelet aggregation, Low Density Lipid cholesterol accumulation and the immune system. When formulating for a baked food, it also makes the manufacturers think beyond rather as a snack and consider as a different product offering a nutraceuticals benefit. Inclusion of these ranges of ingredients makes it possible for a quality antioxidant-rich food on the go.
Food safety and hygiene play a key role as consumers have become educated on food safety and standards and health safety. The government has responded with more laws on food safety and food safety equipments. Good manufacturing principles and good hygienic practices are key for food safety in bakery industry. Biological, ergonomic and chemical hazards are of great concern. Pest control, employees hygiene, medical check up and medical records of food-handlers, cleanliness of factory, storage of raw and finished products, drainage system, metal detection, glass policies, jewellery policies, plastic policies, water, solid waste management, cleaning of utensils and equipments are key areas and equipments for food safety and hygiene for bakery products. The Safe Quality Food Programme, the global food safety initiative, is a standard for farm to fork food safety and food quality certification solution for the bakery industry. The FDA permits foods that contain at least 51% whole grains by weight (and are also low in fat, saturated fat, and cholesterol) to display a health claim stating consumption is linked to lower risk of heart disease and certain cancers.
One of the amendment proposed by the FSSAI, the apex food regulator dated June 5, 2015, to the Food Safety and Standards (Packaging and Labelling) Regulations, 2011, duly accompanied with scientific evidence is that it has reduced the permitted level of trans fat content in edible fats and oils from 10 to 5 per cent across the country and the new standards will come into force by August 2016. Once the amendments are notified in the Official Gazette, the regulations will be called Food Safety and Standards (Packaging and Labelling) Amendment Regulations 2015. This regulation will be applicable to hydrogenated vegetable oils, margarine and fat spreads and interesterified vegetable fat. An environment advocacy group termed this move as an important milestone in controlling non-communicable diseases in India and urged to bring it to “near-zero levels,“ says the report.
Also the quantity of trans fat content and saturated fat content on the label has become compulsory. All foods which contain any type of fats, oils and fat emulsions including spreads as an ingredient shall have to declare the quantity of trans fat content and saturated fat content on the label. It has been scientifically proved that the trans fats are formed on hydrogenation of vegetable oils while making them vanaspati. Trans fats are edible but consumption of these fats has shown to increase the risk of coronary heart disease. India has a huge and growing number of people suffering from non-communicable diseases such as heart disease, hypertension and diabetes. Consumption of trans fats through cooking as a medium or ultra-processed junk foods is strongly linked with non-communicable diseases, particularly cardiovascular diseases. The World Health Organization (WHO) has been advising countries to limit trans fat consumption. In a similar attempt, the US in June 2015 recognised the use of partially hydrogenated oils as unsafe and planned banning of its use by food product manufacturers within three years, says the report.
Edible food packaging and edible printing on baked products is also among the innovative manufacturers creating a broad range of platform. Though still in the infant stage, has interesting and promising future and has still never found a home on shelves. Reports state that edible film pouches engineered disappear and release their contents when exposed in water say natural ingredients that function like skin of fruits, seaweed and so on. It dissolves quickly, leaves no trace of odour or taste when consumed and may have an extended shelf-life on the product. Edible packaging is a convenient way of product delivery, time-saving for the consumers with one hand delivery. But a suitable secondary packaging to prevent contamination during transport and storage must be ensured and also protect edible pouches from moisture during storage. Edible packaging of baked products may bring about a sustainable revolution by introducing ideas for waste-free packaging. Replacement of plastic packaging material to edible packaging of baked foods will not only promote health benefits but also reduce the carbon footprint in the environment.
Healthy product innovation, edible packaging with technological trends, no compromise in taste and appeal in bakery industry has started marking its footsteps in the market growth. The challenge for the bakery industry would be to expand the customer base of these baked products. Nutritious convenience foods, the need of the hour, is increasing as there is increase in number of middle-class people and husband and wife both working, opting for ready-to-eat food available in the market. With the right enablers from product and supply chain, the bakery industry is waiting to explode. Opportunities in bakery industry are immense as disposable income has increased among the people.
