1、 Health and safety will receive more attention
With the improvement of living standards, people pay more attention to their own life and health, and food companies must improve the hygiene and safety of food. The development trend of food in the 21st century is natural, nutritious, healthy, safe, and hygienic. People always prioritize health because with health, they have everything. With the improvement of living standards, people\\\'s requirements for food are becoming higher and higher. Nutritional food, health food, functional food, green food, etc. have become hot topics in the food consumption market. Advocating and returning to nature has become an irresistible trend worldwide. Baking food must also have safety and hygiene as its basic development goals.

2、 Emphasize nutritional balance
The development of baked goods in the future should be suitable for people\\\'s pursuit of nutrition. According to the survey, from the perspective of global nutrition and health food development varieties, the main ones are fat free and low-fat foods, followed by low calorie, sugar free, and low sugar foods. The production of nutrient rich and nutrient balanced foods that meet the human needs pattern is the development goal of food enterprises and a trend in the development of baked goods.

3、 Whole grain food development will become a trend
Cereal food has become the mainstream food in today\\\'s international market, with annual sales of US $10 billion in the breakfast cereal market in the United States and over 100 billion yen in Japan. It is predicted that the annual sales of grain breakfast food in China will reach 10 billion yuan.

Cereals include rice, wheat, corn, sorghum, barley, oats, etc., which have many nutritional characteristics. For example, the fat in cereals generally accounts for 1% - 2% of the weight of grains. Although the amount is small, it has high nutritional value. The fat in cereals is mainly composed of unsaturated fat acids. At the same time, it contains a lot of vitamin E, and grains not only have high nutritional value, but also have good effects on reducing serum cholesterol and preventing arteriosclerosis. In addition, grains are rich in B vitamins, cellulose and hemicellulose.

A multi grain nutritional mixed grain powder made from soybean protein, corn, and other processed ingredients, and then used to produce baked goods such as bread, pastries, and biscuits, has the effect of slimming and enhancing the nutritional and health characteristics of the food. Developed countries such as the United States and Japan encourage people to eat whole wheat bread made from whole wheat flour. The experiment found that people who ate a bowl of oatmeal Congee and two pieces of whole wheat bread every day had 30% less type II diabetes than ordinary people.

Source: China Kitchen Equipment Network