KANSAS CITY, MO — Sweet bakery treats satisfy the ubiquitous need for indulgence. Yet, Mintel’s “US Prepared Cake and Pies Market 2025 Report” found growing consumer concerns about overly processed packaged bakery goods, combined with regulatory requirements, could disrupt production for some manufacturers. That includes those who may need to substitute certain raw materials or alter formulations to comply with new rules regulating artificial additives. On the other hand, these challenges also open up opportunities for producers to create portfolios of convenient, ready-to-eat croissants, muffins and other sweet goods that deliver authentic, clean-label products.
Read about how manufacturers are combining traditional baking processes with the latest industry advances to meet consumer and customer needs.
New York-based Vandemoortele USA already adheres to self-imposed, strict clean-label definitions. The company recently acquired Swedesboro, NJ-based Banneton Bakeries, whose production process combines European quality and expertise with an American taste profile using fresh, premium ingredients for its Old World sweet goods recipes.
“Banneton Bakeries’ ingredient sourcing is key, and we procure many of our raw materials, such as eggs and milk, from local New Jersey farms to make our custom recipe for the butter used in all products,” said Thierry Schmitz, GM at Vandemoortele USA. “Slow fermentation, meticulous layering of the dough and a slow food processing technique are essential to making the best croissants in the industry.”
