Pekarski proizvodi – od sinonima za nutritivno siromašnu hranu do omiljene poslastice
15 okt 2025
Šta će ljubitelji pekarskih proizvoda preferirati u 2026. godini? Koji trendovi će oblikovati svet pekarstva? Imamo odgovore – i to direktno od potrošača!
Zahvaljujući istraživanju Taste Tomorrow, koje je obuhvatilo više od 23.000 potrošača iz 56 zemalja, otkrivamo najnovije globalne pekarske trendove. Kombinacijom različitih vrsta anketa, semantičkih AI analiza i drugih alata, saznajemo kakve potrošačke želje, očekivanja i navike će oblikovati svet pekarstva u 2026. godini.
Najnoviji trendovi u svetu pekarstva za 2026. godinu:
Visok sadržaj proteina
Različite kombinacije tekstura i žitarica
Kisela testa
Visok sadržaj proteina
Istraživanje pokazuje da čak 67% potrošača hranu bira prema njenim nutritivnim svojstvima, a sastojak koji je trenutno najtraženiji je protein.
Potrošači više ne traže protein samo u proteinskim pločicama i šejkovima, već sada biraju i ostale namirnice poput - hleba, kolača, pa čak i poslastica bogatim proteinima. Ova promena u potrošačkim navikama pokazuje da pekarski proizvodi treba da budu nutritivno bogati, da podržavaju zdrav i aktivan način života, a ne samo da budu ukusna poslastica ili pak jednostavan izbor za "brzi" doručak.
Popularnost ove teme potvrđuju i rezultati istraživanja online razgovora i pretraga na internetu potrošača. Očekuje se da će interesovanje za pekarskim proizvodima bogatim proteinima u 2026. godini porasti za 17%. Danas čak 29% kupaca širom sveta proverava sadržaj proteina na ambalaži, dok je u APAC regionu taj procenat 40%, a u Severnoj Americi 30%. Protein je tako postao četvrta najtraženija nutritivna karakteristika, odmah iza šećera, kalorija i masti. Posebno je zapažen rast online pretraga za “high-protein, low-carb bread” (hleb sa više proteina, a manje ugljenih hidrata) koji je skočio za 282%, dok su pretrage za “high-protein, low-carb desserts” (poslastice sa više proteina, a manje ugljenih hidrata) porasle neverovatnih 7.800% u poslednjih godinu dana.
TDanas uživanje u hrani i nutritivna vrednost nisu dve suprotnosti već trendovi za koji se očekuje da idu "ruku pod ruku". Potrošači sve češće biraju slatke pekarske proizvode ne samo kao poslastice, već i kao potencijalni izvor proteina i drugih nutritijenata. Ideja da kolač ili pecivo istovremeno zadovoljava želju za slatkim i doprinosi zdravijoj ishrani više nije dodatni benefit već je postao standard.
Undeniably, the rise in awareness and use of GLP-1 medications like Ozempic—often associated with weight loss and potential muscle loss—has prompted many to focus more intently on their protein intake. The growing demand for vegan and vegetarian foods has already fueled interest in protein-rich products; however, demand is now climbing even higher.
Textural mashups
Conflicting textures are the new crave factor in bakery and rising fast
Baked goods that combine contrasting sensations are capturing consumer attention worldwide, such as the combination of crispy and chewy, soft with a crunch, or flaky with rich or creamy fillings. Texture is no longer just a detail; for 71% of consumers, it’s a key driver of food enjoyment. And with 67% actively seeking novelty through new formats or unexpected mouthfeels, it’s no surprise that ‘texture mash-ups’ is the second-fastest-growing trend in the bakery category today.
Want to know the texture bakery lovers are craving most right now? Consumers can’t get enough of crusty, crunchy bites. This texture—whether you call it crusty or crunchy—is now the most sought-after in bakery. We predict a 19% increase in online conversations around crunchy/crusty textures in 2026, following a strong 15% rise in 2025. The trend is especially pronounced in Europe (46%) and South America (30%), where the satisfying snap and audible crunch signal freshness, quality, and artisanal appeal. When this texture is paired with something soft, chewy, or richly filled, it creates an irresistible contrast. It’s the ideal starting point for brands looking to tap into the booming texture mash-up movement.
Think of the Mookie by the Australian La Bomb Cookies: a cookie-muffin hybrid that offers a soft and chewy texture with a crispy cookie edge and bits of filling, such as Kinder chocolate or Mars Bar & M&M's for a creamy, gooey surprise. Consumers know they will love familiar flavors, the novelty is the sensorial aspect of biting into a mookie. The trademarked Ube Mochicro from family bakery The French Spot in San Francisco is another example. This viral pastry consists of a crisp and flaky croissant topped with a velvety ube glaze and toasted coconut flakes. Inside, there’s a chewy mochi filling with a sweet and nutty ube flavor. This treat offers consumers multiple clashing textures with each bite.
Sourdough
Better flavor and better-for-you
Sourdough is back on top—again—as the #1 most talked-about trend in bakery. Taste Tomorrow has spotlighted sourdough as a star trend for years, and the latest data proves it’s still on the rise. Searches for ‘sourdough bread near me’ surged by 178% in Q2 2025, reflecting deep and growing consumer interest. With 58% of consumers believing sourdough makes bread healthier, and 70% agreeing it enhances flavor according to our research, this fermented favorite perfectly bridges health & well-being and taste.
Sourdough is experiencing a pop culture moment, as superstar Taylor Swift revealed she “thinks about sourdough 60% of the time” in the podcast New Heights. As a home baker, she experiments with cinnamon swirl and funfetti sourdough loaves. Her favorite, the blueberry lemon sourdough loaf, has been trending across social media, further cementing sourdough as a lasting winner in bakery innovation.
A large driver of this growth comes from new applications of sourdough. It isn’t just artisanal loaves of sourdough bread that consumers are after. They’re also craving sourdough pastries, cookies, and other baked goods, something clearly reflected in the surging online interest in these concepts:
Sourdough focaccia +141%
Cinnamon raisin sourdough +115%
Sourdoughnuts +172%
Looking at the latest sweet baked goods launches, there’s been a 31% increase in products featuring a sourdough claim, which is especially pronounced in South America (+118%), Europe (+28%), and the Middle East & Africa (+9%). With 33% more growth forecasted in 2026, sourdough continues to shape the future of bakery, just as our predictions have long suggested.
Sourdough is widely seen as beneficial for both taste and health, making snacks and sweet baked goods that include it twice as appealing. Its strong link to gut health is especially compelling, reflected in a 99% increase in online searches for ‘sourdough bread gut health’. These perceived health benefits give consumers permission to treat themselves without guilt. So if you’re creating a donut, cinnamon roll, or savory pastry, be sure to incorporate sourdough into your product development.
Discover the hottest 2026 trends for patisserie and chocolate
From Europe to South America and across the Middle East, sweet preferences are evolving fast. Our global insights into patisserie and chocolate trends for 2026 reveal what’s shaping consumer choices worldwide. Expect bold shifts in flavor, texture, and indulgence—because dessert is no longer just about sweetness, it’s about experience.
