India’s bakery industry is in a growing phase and is all set to witness an boom in flavours to cater to the taste buds of customers and meet their requirements. The trends of fusion and Indo-Western flavours are at their peak. This was stated by Harsha Bhagwat, executive sous chef, Rich Graviss, while speaking at Rich’s Gourmet Guide – The Bakers’ Lounge, a one-day event organised by Rich Graviss Products Pvt Ltd, the leading manufacturer of non-dairy whipped creams, took place in Mumbai recently.
“The major focus in India is on blending Indian flavours with French desserts. For example, cumin-flavoured chocolate is a new trend. While fusion is also one of the trends, work on flavour combinations is trending more,” he added.
Bhagwat said, “As far as the size of the bakery market is concerned, Tier-I and II cities are growing, but in Tier-III cities, there is a boom. There has been a shift from mainstream breads, toasts and khari to cakes. There is immense growth and potential in the bakery industry.”
Speaking about the regulatory challenges, he added, “Hygiene is the most important factor in the bakery industry. Utmost care has to be taken as the products can get contaminated easily. Nowadays, there is an increase in the hygiene level because of the FSSAI regulations.”
“We eat cakes with our eyes first and later with our mouths,” said Bhagwat, adding, “Hence, colours are of utmost importance.” Speaking about artificial colours, Bhagwat said, “Nowadays, there is a trend of natural colours. For example, if there’s a red velvet cake, beetroot powder can be used. This can be called an organic colour.”
The consumer demand for indulgence, convenience and authenticity is driving significant growth in the bakery market. As a result, manufacturers are innovating all the time to deliver more diverse and enticing products to meet consumer expectations.
The event showcased global innovations and trends in the bakery industry with a huge array of cakes on display made by Rich’s team of chefs.
Pankaj Chaturvedi, executive director and chief executive officer, Rich Graviss, and Pankaj Jain, the company’s general manager, marketing, sales and culinary, along with a few celebrity chefs and dignitaries from the hospitality sector participated in the day-long celebrations, whose theme was the upcoming festive season.
Live counters at the event with a team of expert chefs demonstrated global trends, guiding customers and aspiring bakers through their recommended recipes.
Some of Rich’s clients, including bakeries such as Ribbons and Balloons, Hangout, Brownie Points and Just Bake, also showed their presence at the event.
Commenting on the initiative, Chaturvedi stated, “The response that we received from our customers two years down the line has been overwhelming. We aim to continue this trend and build stronger bonds with our customers, by making them a part of such educative experiences more often. These interactions also allow us to inform the versatility and quality of our products offerings for all our bakery channel partners.”
With the growth of upcoming bakery institutions and the rise in aspiring bakery chefs, the industry is all set to bloom.
During an interactive session, small-scale entrepreneur Nalini Sreejeev, who owns Baking Magic, a bakery in Kharghar, Navi Mumbai, said, “The bakery industry is really expanding now, from it was in the past.” She added that although fusion flavours were in trend, they had not yet picked up by many.
Utpal Bhoyar, chef, Rich Graviss Products Pvt Ltd, said, “Customising customers’ requirements is our motto.” He added that authentic flavours were in demand in India, especially those which catered to the tastes of customers. These included Indo-Asian and Indo-Western, and were used in combinations of mithai plus cakes.