Trends and needs in dough production

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Trends and needs in dough production

3 Jun 2024

Mari Rydings

Mari Rydings is a versatile content creator, editor and marketer with experience developing dynamic, results-driven materials for B2B and B2C audiences. As the editorial director for Avant Food Media, she leads the day-to-day editorial operations for the company’s print and digital magazines, newsletters and social media platforms. Outside of work, she loves reading, hiking, putting together jigsaw puzzles and spending time with her husband and their twin daughters.

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OSNABRÜCK, GERMANY — Diosna, a leading manufacturer of dough makeup systems, has released its latest report, “Trends + Needs in Dough Production: Strategies for Achieving Success in 2024.”

The report highlights the consumer trends driving innovation in the baking industry, which include increased interest in:

– Better-for-you baked goods

– Enjoying premium, restaurant-quality food at home

– Sustainability in consumption and production resources

– Expanded product variety

The report also details the challenges and opportunities these trends present to the commercial baking industry and offers innovative solutions for each.

[button link=”https://commercialbaking.com/bonus-content-articles/diosna-trends-and-needs-in-dough-production” type=”big” newwindow=”yes”] READ THE FULL REPORT[/button]

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