Food Trends For 2013 Include Innovations In Restaurant Bread

Among the 27 or so culinary and foodservice trends foreseen by market researchers and consultants – e.g., smoothies moving into the mainstream, food company and restaurant response to a growing consumer interest in snacking, etc. – are a couple that should interest the baking industry. One of the biggest QSRs, Wendy’s, is looking at the possibility of offering bread options beyond the plain burger bun. A Wendy’s exec recently said the company wants to be the first to offer flatbreads, and is looking closely at other types of breads, including a cheddar/jalapeno bun and a pretzel roll. Another trend: more and more restaurants are baking bread in house, saving costs and "ramping up distinctiveness."