- The Global Appeal of Long Shelf Life Cakes
- Trends in the Long Shelf Life Cake Industry
- Statistics Around Demand and Growth
- Ideas for New Flavors
- The Role of Emulsifiers in Shelf Life and Stability
- Meeting the Evolving Consumer Preferences
- Musim Mas’ Sustainability Efforts
In today’s fast-paced world, consumers crave convenience without compromising on quality. This demand has led to the rise in long-shelf-life cakes, a much loved pastry, in supermarkets and grocery stores worldwide. Whether it’s a quick treat for a busy afternoon or a sweet indulgence for a special occasion, these cakes offer the perfect balance of taste and convenience.
The Global Appeal of Long Shelf Life Cakes
Long-shelf-life cakes have become on-the-go option for consumers across the globe. From vanilla to chocolate, these cakes come in various flavors to suit local tastes and sweetness levels. What makes them especially appealing is their shelf stability—these cakes can last for months without losing their freshness, making them ideal products for food manufacturers and retailers.
For food manufacturers, the ability to produce cakes that maintain their quality over an extended period is a game-changer. This not only reduces waste but also ensures that these cakes can be supplied to even the most remote locations, where regular delivery might not be feasible. In fact, there’s a growing demand for cakes with a shelf life of up to 12 months, allowing retailers to stock up and meet consumer needs without worrying about spoilage.
Trends in the Long Shelf Life Cake Industry
The long shelf-life cake industry is experiencing a wave of innovation driven by changing consumer preferences and advancements in food technology. Some key trends include:
Health-Conscious Options: As more consumers seek healthier alternatives, there’s a growing trend towards low-fat, reduced-sugar, and gluten-free long-shelf life cakes. Manufacturers are responding by developing products that cater to these demands without compromising on taste or texture.
Indulgent Flavors and Fillings: Beyond the traditional vanilla and chocolate, there’s an increasing demand for more indulgent options. Cream-filled cakes, cupcakes with rich fillings, and layered cakes with unique textures are becoming more popular, offering consumers a premium experience.
Localization of Flavors: As global brands expand into new markets, there’s a trend toward creating flavors that resonate with local tastes. This could mean anything from tropical fruit flavors in Southeast Asia to spiced cakes in the Middle East.
Sustainability and Clean Labeling: Consumers are increasingly interested in the ingredients used in their food. There’s a growing trend towards clean labeling and the use of sustainable ingredients, which is pushing manufacturers to be more transparent and environmentally conscious in their production processes.
Statistics Around Demand and Growth
The long-shelf life cake market is booming, driven by the convenience these products offer. According to recent market research:
The global cake market, including long-shelf-life cakes, was worth about USD 47.8 billion in 2023 and is anticipated to cross USD 66 billion by 2033. It is estimated to experience a Compound Annual Growth Rate of 3.3% between 2023 to 2033.
In-store bakeries continue to be the most dominant distribution channel for cakes, with an estimated 45.3% market share, but supermarkets and other retail stores are significant growth segments. The supermarket and retail segments tend to feature long shelf lives, and cakes are driven by convenience and competitive pricing. Consumers might purchase a packaged cake alongside their regular grocery shopping.[1]
The demand for packaged and shelf-stable bakery products is particularly strong in regions with large rural populations and less frequent access to fresh goods, such as parts of Asia, Africa, and Latin America.
In emerging markets, the demand for long-shelf-life cakes is growing at a faster pace due to the expansion of modern retail formats like supermarkets and hypermarkets.
These statistics highlight the industry’s robust growth potential, especially as consumer lifestyles continue to evolve towards greater convenience and on-the-go consumption.
Ideas for New Flavors
With the growing diversity in consumer preferences, there’s ample opportunity for innovation in flavors. Here are some ideas for new flavors that could capture the market’s attention:
Matcha and White Chocolate: Combining the earthy notes of matcha with the sweetness of white chocolate offers a sophisticated flavor profile that appeals to both traditional and adventurous palates.
Salted Caramel and Banana: This rich and indulgent option adds a layer of complexity to the traditional banana cake, making it both familiar and exciting.
Mango and Coconut: Inspired by tropical flavors, this combination is perfect for markets in warmer climates or for consumers looking for a taste of summer year-round.
Hazelnut and Dark Chocolate: For those who enjoy a more decadent dessert, the nutty richness of hazelnut paired with the bittersweet of dark chocolate creates a luxurious experience.
Spiced Pumpkin and Cream Cheese: A seasonal favorite, this flavor combination is perfect for the autumn months and can be adapted to suit both Western and Asian markets where pumpkin is enjoyed.
The Role of Emulsifiers in Shelf Life and Stability
At the heart of these long-lasting cakes are Musim Mas’ innovative plant-based emulsifiers for cakes like MASEMUL® EF 2008, EF 2001, and EF 25. These emulsifiers are specifically designed to enhance the quality and longevity of cakes, ensuring they remain soft, moist, and delicious over time. These three emulsifiers come in different product forms and are suitable for a wide range of applications. Our product application specialists would be glad to advise you on the ideal formulations for use.
Key advantages of MASEMUL® EF 2008, EF 2001, and EF 25:
- Compensates for variation in raw material quality e.g. flour
- Enhances batter strength for industrial-scale cake production
- Eases de-panning of cakes from molds
- Enables formulation of low-fat products; reduction in shortening or oil with no loss of volume, softness, or slicing ease
- Increases aeration and volume retention, improving oven spring and volume
- Delivers consistent quality, leading to enhanced throughput
Both emulsifiers are versatile and can be used in muffins, brownies, sponge cakes, pound cakes, Swiss rolls, and cookies. MASEMUL® EF 2001 and EF 2008 is available in powder form, while MASEMUL® EF 25 is available in liquid form.
Meeting the Evolving Consumer Preferences
The demand for long-lasting cakes has evolved beyond the classic flavors of vanilla and chocolate. Today, we’re seeing a surge in more innovative offerings like cream-filled cakes and cupcakes with fillings. These variations cater to diverse consumer tastes and provide an added layer of indulgence that traditional cakes might lack.
Manufacturers are now experimenting with different flavors and fillings to create unique products that stand out on the shelves. Whether it’s a rich chocolate cake with a creamy center or a low-fat variety, these new products are gaining popularity in markets around the world.
Musim Mas’ Sustainability Efforts
Musim Mas is a leading sustainable palm oil producer. As the first major Indonesian company to join the Roundtable on Sustainable Palm Oil (RSPO), all of the group’s integrated mills with plantations are RSPO certified. Musim Mas also leads Indonesia’s most extensive smallholder farmer program and complies with all leading certifications and regulations, such as the European Union Deforestation Regulation (EUDR). In 2023, Musim Mas launched its 2050 Net Zero commitment under the Science Based Targets Initiative (SBTi). All of Musim Mas products, including MASEMUL® EF 2001 and MASEMUL® EF 25, are offered compliant with leading certifications such as Kosher and Halal and are plant-based.
Conclusion
As the demand for long-shelf cakes continues to grow, food manufacturers must stay ahead of the curve by utilizing innovative ingredients like emulsifiers to ensure their products meet consumer expectations. With the correct formulation, these cakes can not only satisfy the taste buds but also offer the convenience and longevity that today’s consumers desire.
At Musim Mas, we’re proud to support the food industry with our range of high-performance emulsifiers. These help manufacturers create cakes that are not only delicious but also built to last.
References:
[1] https://market.us/report/cakes-market/
