According to BICA, artisan bakeries, patisseries and ice-cream parlours stand out for their healthy, clean-label and refreshing products
Artisan patisseries, bakeries and ice-cream parlours are constantly evolving to meet the needs of today’s consumers, who are becoming increasingly environmentally aware and health-conscious.
Bakery and Ice Cream Attraction, which is holding its first edition in 2027, identifies some of the key trends driving the evolution of these three sectors, which we highlight in our BICA Observatory.
Caption: XL matcha magdalena by Jordi Bordas, photo published in DPAS 510
Well-being: healthy and nutritious products
Products made with natural and functional ingredients, which contribute to physical and mental well-being, have become one of the main preferences of today’s consumers, according to the ‘Taste Tomorrow’ report by Puratos.
In the pastry sector, this trend is reflected in the growth of single-portion products, which prioritise quality over quantity, encouraging mindful consumption. In the bakery industry, sourdough takes centre stage, as more than half of consumers believe it makes bread healthier and improves its flavour.
In the ice-cream segment, innovation is centred on 100% plant-based products tailored to different dietary requirements. Lactose-free, no-added-sugar and plant-based options have become standard alternatives on the menus of many ice-cream parlours
Fresh, locally-sourced flavours and a fusion of textures
In pastry-making, where the focus is on the tasting experience, citrus fruits continue to gain ground thanks to their ability to add freshness and balance out the sweetness. Meanwhile, in the ice-cream world, there is a growing emphasis on locally-sourced ingredients. This trend has given rise to flavour combinations inspired by so-called ‘botanical families’, which bring together fruits, flowers and herbs with natural affinities in a single ice-cream, such as strawberry, raspberry and rose, or lemon, orange and bergamot.
When it comes to textures, it’s all about fusion. The fact is that consumers believe a creamy texture enhances the flavour, which is why searches for cream-filled desserts are on the rise. Furthermore, the bakery industry anticipates a 19% increase in products combining crispy and flaky pastries with tasty fillings.
Caption: Vegan vanilla ice cream by Luis Luque, photo published in AH 213. Copyright: Javier Peñas
Greater transparency in the product offering
Dawn Foods is tapping into a trend shared by artisan bakeries, ice-cream parlours and patisseries: a more personalised offering, with greater transparency regarding ingredients and inclusive alternatives that cater to different consumer profiles.
A strategy that not only broadens the potential audience, but also helps to build trust and strengthen customer loyalty in an increasingly competitive market.
Caption: ‘Yuzu, lemon and hazelnut by Saray Ruiz, photo published in DPAS 521
BICA, a great showcase of the latest trends
You can discover the trends highlighted in this article at the first edition of BICA, Bakery and Ice Cream Attraction, the new major trade fair in Southern Europe for the bakery, patisserie and ice cream sectors, which is taking place from 16 to 18 February 2027 at IFEMA MADRID, as part of Anuga Select Ibérica.
The trade fair will be launching an ambitious programme of activities and mobilise all its resources in order to bring together the industry’s finest business offerings in a one-of-a-kind showcase of trends.
Through its strategic partnership with Grupo Vilbo – Books For Chefs, via its magazines DPAS and Arte Heladero, BICA also offers the opportunity to train under the tutelage of the country’s leading chefs and to watch exciting competitions live ,such as the Best Artisan Chocolatier in Spain, the National Bakery Championship, Ice Cream of the Year 2027 and the Guía Arte Heladero Mejores Heladerías de España 2027/2028 (Arte Heladero Guide to Spain’s Best Ice Cream Parlours 2027/2028).
Caption: Buckwheat bread by Mònica Gregori, photo published in DPAS 510