London, 22 June 2015 – Tech-focused research firm Technavio published a new report on the global bakery market, which is expected to grow at a CAGR of nearly 7% from 2015-2019.
The latest market research report by Technavio draws attention to the global bakery market, which is witnessing consistent product innovations that are responsible for revenue acceleration in the industry.
“The Bühler Bakery Innovation Center (BIC) provides full-scale grain and flour analysis according to the international standardized method, which provides the base for high-quality recipe formulation,” says Faisal Ghaus, Vice President of Technavio.
According to the report, there is increased global demand for gluten-free products. Gluten is a form of protein found in wheat, barley, and rye that makes the dough pliable and helps keep its form. It can cause inflammation in the small intestine that can lead to celiac disease, wherein the body cannot properly digest food containing gluten.
“Consumers prefer products that are organic and gluten-free. It has been observed that the bakery industry offers a wide section of this category of products,” says Ghaus.
https://www.technavio.com/%3Cp%3E%3Ca%20href%3D%22http%3A//www.technavio….
