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The Future of Baking M a l k a L a n g e r m a n n

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Final Project Analyzing Trends Tim Stock Parsons Spring 2014

TRANSCRIPT

Page 1: The Future of Baking

The Future of

Baking

Malka Lan

germ

ann

Page 2: The Future of Baking

The everyday baker now has a greater knowledge of the workings behind baking, allowing

them to be more involved in the process, and resulting in a less precise and more innovative

way of baking.

Hypothesis

Page 3: The Future of Baking

Technology

Health

Millennial Impulse

Forces3

Page 4: The Future of Baking

Technology Force

“Breville's smart sensor technology

automatically adjusts the

temperature and baking time

to guarantee perfect, personalized

results”

- Heartthis.com

To bake a single cake an electrical oven uses

roughly 2.O kWh, costing $.16- Best Buy

“helping to reduce oven energy by up to 20% and increase

capacity by as much as 10%.” - BakingBusiness.com

Page 5: The Future of Baking

Health Force

Malka Lan

germ

ann

“The thought is a little indulgence is better than none at all.”

- BakingBusiness.com

“40% of consumers now eat dessert twice a week or more.”

- 2013 Dessert Consumer Trend Report

“Little portions complement the ‘everything in moderation’ approach

to dining...Sample-size desserts help diners manage their calorie

and sugar intake, and still allows them to have a full-fledged

dessert, less the guilt.”- BakingBusiness.com

Page 6: The Future of Baking

Millennial Impulse Force

“millennials try not to “really think about it too much...

just eat whatever I want when feel like it.”

Unique and customizable desserts that may

be shared are appealing to the demographic...”

- BakingBusiness.com

“With millennials on a quest for taste adventures, they are more apt to explore new flavor combinations”

- BakingBusiness.com

Page 7: The Future of Baking

E�ciency

Honest

Experimentation

Forces Trends

Technology

Health

Millennial Impulse

Page 8: The Future of Baking

E�ciencyTrend

• Time saving • Labor saving

• No Waste• Accurate

• Guarantee

ChefJet 3D Sugar Printer

NASA Reflective Nano Emissive Coating for Ovens

• Time saving • Labor saving• Cost reducing

• Reduces carbon foot print•Recycling heat

Page 9: The Future of Baking

Subculture“Techies”

“This generation expects that every aspect of life will be

quick, e�cient, streamlined, available immediately...”

- cognoscenti.wbur.org

Page 10: The Future of Baking

HonestTrend

“The thought is a little indulgence is better than none at all.”

- BakingBusiness.com

“This is a great way to add layers of flavors without all the sugar ”

- BakingBusiness.com

Seasons 52 Shot Glass Dessert, NY

Lucama Smoked Salts

Star Anise Pink Peppercorn Wild Blueberries

Stevia

• Mini• Portion• Share• Real ingredients

• Less guilt• Labor-saving• Cost-saving• “Smart choice”• Everything in moderation

Page 11: The Future of Baking

Subculture

“Real Foodies”

- trueactivist.com

Page 12: The Future of Baking

Experimentation Trend

Donut Friend Customizable Donut Bar, LA

• Unique

• Blend

• Personal

• Customize

• Innovation

• Interactive

Alder’s, NY, Root Beer Pudding Topped with Smoked Cashews and Root Beer Barrel Candies

• Unique Combo

• Sweet & Savory

• Flavor

• Experimentation

• Fresh ingredients

Page 13: The Future of Baking

Subculture

“Maker Culture”

“Libraries and museums

are being turned into “Makerspaces," physical locations

where people can come together to make.”

- Hu�ngton Post

Page 14: The Future of Baking

• Unique

• Blend

• Personal

Summary

• Real fats, small in size, and therefore “better for you”

• Real ingredients and substitutes that are still good for you

• Not artificial

• Products that waste less and have a guaranteed outcome

• Exploring• New flavor combinations

• Making everyday foods more interesting

• Honestly Healthy Desserts

Page 15: The Future of Baking

Client

Williams Sonoma is a specialty retailer of home furnishings and gourmet cookware,

selling onlythe highest quality, most-respected and stylish products.

Page 16: The Future of Baking

• Time saving • Labor saving• Cost reducing

• Reduces carbon foot print•Recycling heat

Chuck Williams is

known for providing

the US with the

latest baking

technologies

from Europe.

His stores also

introduce

new and

exotic ingredients

from all over the

world.

In 2013,

Williams Sonoma

opened up cooking

schools in store,

aimed to teach

everyday cooks how

to master culinary

techniques.

Page 17: The Future of Baking

Client Opportunities

Sell the latest Technology

Sell new natural ingredients

Lucama Smoked Salts

Star Anise Pink Peppercorn Wild Blueberries

Stevia

Classes/Dinner parties for customers to get involved and try new things

• Real fats, small in size, and therefore “better for you”

• Real ingredients and substitutes that are still good for you

• Not artificial

Introduce the appliances in

the culinary school

Teach how to appropriatelyuse real fats in moderation

Recipes that incorporate interesting flavors

Page 18: The Future of Baking

Thank you!

Page 19: The Future of Baking
Page 20: The Future of Baking