The frozen goods market continues to show a positive trend. Deep-frozen baked goods are regularly bought by around 37 % of consumers. More and more often you can also find high-quality convenience baked goods, trendy desserts or new types of ice cream in the freezers. It is not without reason that the Oetker subsidiary Coppenrath & Wiese was able to significantly increase its sales of frozen cakes, pastries and buns in 2018.

While German consumers prefer frozen buns in particular, cheesecakes and small cakes are very popular abroad. In 2018, the “buns business” alone accounted for 15 % of sales, and in the coming years, the segment is expected to grow by 6 to 7 %.

With the congress “Forum Frozen Bakery” from 3 to 4 September 2019, the ZDS would like to actively support this development. This can be done with approaches for improving the quality of products and saving potentials in production as well as ideas for increasing product differentiation.

One of the most discussed topics in the world of (frozen) bakery products is certainly “clean labelling”. Among others, Julien Huen from the Technology Transfer Center ttz Bremerhaven/Germany will talk about declaration-friendly functional ingredients for quality improvement of ­frozen bakery products, and Bruno van Winckel from Puratos will give a lecture titled “Tailor-made clean label solutions – consumer acceptance through innovation”.

Another focus of the congress: what do consumers want, where are growth opportunities to be found? Among others, Dr Sabine Eichner from the German Frozen Food Institute will illuminate the “Success Story of Frozen Bakery Products” and Robert Maaßen from Vandemoortele will give an insight into European markets and their growth opportunities.