Bakery

What problems does this industry face?

The bakery industry is currently faced with a series of interconnected challenges. The global geopolitical crisis and widespread inflation have disrupted ingredient availability, product distribution, and pricing. Moreover, consumer demands have evolved, and people now seek bakery products that not only taste great but are also sustainable and align with health and nutrition trends. Additionally, there's a rising interest in organic, gluten-free options, and products that support immunity and low FODMAP diets. These multiple consumer priorities must be met amidst a tumultuous global setting, making it increasingly complex for the bakery industry to deliver on all fronts.

How does this affect operations?

The challenges in the bakery industry have led to higher ingredient costs and an urgent need to adapt to more sustainable practices. Supply chain disruptions and volatile fuel costs have made it difficult for bakers to access the right raw materials, resulting in potential production delays and increased expenses. The recent global events have added more volatility to the global supply of grain and sunflower oil, putting further strain on the industry's supply chain. Additionally, the industry's contribution to food waste, with bread being one of the most frequently wasted items, has become a sustainability issue of concern. Balancing all these factors requires innovative ingredient and manufacturing solutions.

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