The first baking mix in the world was “self-rising flour”, which was patented by the English baker Henry Jones in 1845 and only had to be mixed with water for baking. Today, the bakery and confectionery market offers an enormous variety of products – and is faced with changing consumer expectations. They are increasingly critical of highly industrially processed, particularly high-calorie products and chemical-looking ingredients.

Environmentally friendly, fair supply chains (e.g. for cocoa and palm oil) are becoming increasingly important. Transformative approaches range from the more sustainable use of raw materials to the development of alternative, natural ingredients to climate- and resource-friendly production.

Vegan alternatives to animal ingredients such as gelatin or dairy products, alternatives to climate-damaging ingredients such as palm oil or products enriched with vitamins or minerals without artificial additives play an important role in the transformation of the industry.

The industry includes, for example, manufacturers of baked goods and pasta, sugar and confectionery as well as ice cream. Manufacturers of dairy products are assigned to the “dairy and fresh products” industry.