Today’s foodservice market across the U.S. continues to reflect ongoing consumer desires for interesting and adventuresome flavors, items inspired by global cuisine, and better-for-you options—often where logically applicable, such as in items like hearty breads, muffins, and other baked goods that consumers accept as aligned with inherently nutritious dietary choices. Also, as we have seen in the retail market, more restaurants are now facing increased demand for products that align with specialty diets, like keto.
Flexibility remains a key asset in any foodservice operation, so bakers are also working to imbue the items they offer to foodservice operators with a longer shelf life without a loss in quality, making astute use of the increasing roster of functional ingredients available today.