![Sample our Environment & Agriculture journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5934/TOC-Subject-Sample-2021-Environment-Agriculture.jpg"})
Abstract
The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. This article analyzes how culinary trends are influencing product innovation in bread and similar products. New cuisine and leading chefs consider bread and bakery not solely a complement to the dishes served in their restaurants but a fundamental aspect of their innovation offerings. A case study of various leading small innovation firms in Spain will serve as an example of the drivers of innovation and critical elements in this craft. The influence of these innovation trends in the bread and dessert industry will be analyzed as well.
Keywords:
Notes
1. Fruit Up is a natural fruit sweetener extracted entirely from fruits, through complete physical production processes, utilizing no chemicals or additives. Unlike competitive sweetening systems, Fruit Up is produced without the use of any enzymatic treatment (WILD Valencia S.A., Valencia, Spain).
