The organic movement continues its upward trajectory and expected to jump from nearly $80 billion in annual sales by the end of 2023 to more than $116 billion in 2030. As the popularity of baked goods in the organic category grows, certain aspects arise that remind bakers how different organic baking can be from mainstream baking. From the challenging—lack of ingredient sources, sugar-free organic baking, and alternative preparation techniques—to the unexpected—natural preservatives from herbs, such as rosemary and celery, or new equipment developments, such as organically produced bread molds—all come into play.

Consumers today seek healthy ingredients, which is a key reason the organic products market is on the upswing. In spite of some controversies over whether organic foods are healthier than mainstream versions of the same foods, consumers continue to hold fast to that belief. Also, the urbanization of America has propagated fast-paced lifestyles and unhealthy eating habits that have led to lifestyle disorders and health issues in consumers, adding to interest in foods and beverages that wear a health halo.

Organic, natural, and clean-food demands from consumers have given rise to a growing array of support from ingredient suppliers and millers of sources for organic starches, fibers, and flours as well as leavenings, conditioners, and sweeteners. It’s getting easier than ever for bakers to “go organic.”

Non-Chemical Romance

Organic foods must meet a standard set of guidelines determined by different food safety organizations in various countries to be certified as organic. Ingredients ranging from grain flours, starches, seeds, and sugar, to milk, eggs, oils, wheat gluten, prepared fruits (such as raisins, preserves, purées), and sweeteners (honey, zero- and low-cal sweeteners), herbs, spices, and even meat-based ingredients. These products cannot be made with the aid of genetic engineering or irradiation, and they must be produced only in a manner compliant with the governing bodies’ organic regulations and with the ingredients listed on the National List of Allowed and Prohibited Substances.

Organically grown crops are often promoted as containing more nutrients than their traditionally produced competitors. While this has been disputed by some experts, it is clear that organic crops will be free of residues or contamination from pesticides or chemical fertilizers. In addition to being environmentally and animal-welfare friendly, sustainable farming represents a socially responsible form of agriculture that becomes a way of life for modern farmers who are starting to infuse these types of practices into all facets of their businesses.

Baked Goods Baked Better

According to the American Bakers Association, nine out of 10 Americans worry over rising grocery, restaurant, and gasoline prices. Yet, when it comes to bakery items, most consumers see them as an affordable luxury. Nearly two-thirds—64%—said they actively budget for an occasional baked good, and 80% designate baked goods as “essential” for special occasions. Millennial and Gen Z consumers especially love bakery products, buying sweets or bread once a week. These demographics also are actively concerned with product integrity and clean ingredients. 

With such statistics, it seems to follow that organic bread, pastries, cakes, cereals, biscuits, and cookies would make smart and profitable inventory items for any retailer. However, some challenges, trends, and new practices must be evaluated by bakers to ensure they’re following current best practices in organic baking.

Never Enough

While the number of suppliers and the variety and supplies themselves of organic ingredients have been growing exponentially, according to Ken Roseboro, editor and publisher of The Organic & Non-GMO Report, sourcing still creates a substantial obstacle for bakers of organic goods.

As an example, Roseboro cites recent droughts that have driven many North American manufacturers to import commodity goods. “Sugar is a primary example,” he says. “Much of the organic sugar used in US bakeries is imported from Brazil. And our country’s organic wheat and oat crops have suffered—and most organic sunflower oil is produced in Ukraine.”

Roseboro points out that because smaller amounts of organic ingredients are needed by food companies, smaller amounts are produced, which can cause the occasional shortage. “Demand always exceeds supply with organic products, hence causing a jump in prices,” he notes.

Beyond Ingredients

Innovative production techniques can be a boon to organic bakers seeking to make better products. One example involves organic yeast bread. Many organic bread formulations call for high levels of gluten, which needs more heat for the dough to rise. A new mixing technique, utilizing rapid hydration technology, is yielding positive results. The ingredients are infused with a high-pressure spray of liquid before entering the mixing bowl. This technique allows both optimized dough hydration and fermentation, with but mixing times and heat dramatically reduced.

A major issue in commercial baking is an imbalance in heat distribution in ovens that can result in overbaking. Overbaking leads to dried-out products with shortened shelf lives. The more sensitive nature of organic doughs, coupled with the higher cost of ingredients and production, leaves little margin for errors like this. The solution is ovens with thermal profiling capacity. These show what’s happening to the product throughout the entire baking process, and they allow the baker to adjust zones to reach perfect targets.

Also, due to the lack of chemical mold inhibitors, preservatives, or other such additives, if bread is not sufficiently cooled immediately following baking, mold and condensation can set in rapidly and ruin the product. The highest amount of moisture any bread can readily tolerate is 38%, and internal bread temperature should not exceed 95-104°F (35-40°C) before slicing or packaging. (The effectiveness of slicing blades is diminished when bread is sliced while warm.)

Organic baking is continuing to gain momentum. But it is not merely a product-focused trend. It comprises the complete production chain from sourcing to packaging, and the entire baking environment, including techniques and equipment. Mastering it requires more effort than standard baking, and can also be more labor- and cost-intensive. But organic baking also offers an opportunity to optimize product lines and market position, and can ultimately be a successful enterprise for the commercial baker.

With more than 25 years of experience in food and beverage journalism, Jill Beaverson has made culinary and food product development her special area of coverage. She has written for Fancy Food magazine and Specialty Food magazine, among others, and represented foodservice companies, vineyards, the California Artisan Cheese Guild, and Microsoft. Ms. Beaverson’s journalism degree is from the University of Missouri-Columbia. She can be reached at jilllynneb326@gmail.com.

World of Organic

The organic movement is a global phenomenon. Regions leading the organic bakery products market are North America (United States, Canada, and Mexico), Asia-Pacific (China, Japan, Korea, India, Australia, Indonesia, Thailand, Philippines, Malaysia, and Vietnam), Europe (Germany, UK, France, Italy, Russia), Middle East and Africa (Israel, Turkey, Saudi Arabia, UAE, Egypt, Nigeria, and South Africa), and South America (Brazil, Argentina, Columbia). In the US, organic-food enthusiasts and companies dominate the West Coast. There also is a region of organic food sources in the northern Midwest, as well as in New England and the northern Mid-Atlantic states, plus a few smaller one-off cities and regions. Organic food is expected to enjoy the lion’s share of the world food market with more than a 90% market share by 2027, as organic ingredients, fruits, and vegetables are now experiencing unprecedented demand.

Organic, Plus

Many bakers of organic products don’t stop at organic. More and more vegan and gluten-free offerings are going hand-in-hand with organic. But wheat gluten is an important part of baking, giving breads especially a structure that is difficult to match in a gluten-free product. “There’s a popular consumer assumption these days that gluten is the monster in the pantry,” says Nadia Bladzius, owner of Nadia’s Organic Bakery in Newport Beach, Calif. “But that is based largely on misinformation.”

In addition to gluten sensitivity and intolerance actually affecting only a small percent of the population, Bladzius points out that gluten–also present in organically grown wheat–“is not so terrible. It’s just that typical American bread is made with too much of it.” Her point is backed by science, as many products made in Europe and other countries that use different strains of wheat or ancient/heritage wheat strains have been shown to be far less likely to trigger reactions in persons with gluten sensitivity.

Bladzius also professes that many consumers are under a false impression that vegan food is somehow healthier and even organic compared to non-vegan or vegetarian products. She points out that many vegan products are made with artificial ingredients and are not organic. Consumers wanting both still need to check the labels of vegan products for organic certification.