I.

Introduction to filling bakery and consumer trends

1 Overview of production and consumption of cakes with fillings

1.1 Concumption fillings market overview
The bakery filling market is experiencing significant growth and
is expected to continue expanding in the coming years. Bakery
fillings are essential ingredients used in various bakery products
such as cakes, pastries, donuts, and pies. They add flavor,
texture, and visual appeal to these baked goods, enhancing their
overall taste and presentation.
Bakery fillings refer to a wide range of sweet or savory
ingredients used to fill bakery products. These fillings can be in
the form of creams, jams, jellies, fruit purees, custards, or even
meat-based fillings for savory pastries. They are inserted into
cakes, delightful eating experience for consumers.

Worldwide bakery toppings sales are estimated at US$ 1.38 Bn

for the year 2022. The global bakery toppings market is
projected to expand at a CAGR of around 2.8%, reaching US$
1.8 Bn by the end of 2032.
Consumption of bakery toppings accounts for around 10% to
15% of the value share of the global bakery ingredients market
in 2022.

Key
Attribute
Insights

Bakery Toppings Market Value US$ 1.38

(2022E) Bn

Projected Sales of Bakery Toppings

US$ 1.8 Bn
(2032F)

Value CAGR (2022-2032) 2.8%

Value Share of Top 5 Countries

53.4%
(2021A)

During the historical period of 2017-2021, the global market for

bakery toppings increased at an annual growth rate of 1.9%.
The market is anticipated to witness optimistic growth due to
several factors such as rising consumer demand for conventional
snacks, increasing consumer awareness regarding low-calorie
and fat-free products, and the rising premiumization of food
products.
The utilization of powdered sugar along with other materials such
as milk, juice, and fruits was primarily introduced for cakes. But
gradually, toppings were applied to other baked products as well.
Thus, global demand for bakery toppings has developed and
expanded over the years, catering to numerous applications
beyond just cakes.

Figure 1. Bakery topping market value share (%)

Other factors that aid market expansion include increase in the n
umber of bakeries, rising disposable income, growing urbanizatio
n, and the ever-growing trend of processed food.

The bakery toppings market is anticipated to expand at 2.8% CA

GR over the forecasted period of 2022-2032.
 Figure 2. Global bakery filling and toppings market value 2022-2029

Data Bridge Market Research analyses that the global bakery

filling and toppings market to be growing at a CAGR of 6.30% in
the forecast period of 2022-2029.
In food and beverage products, fillings and toppings play a
crucial role in determining desired features such as texture,
taste, bite, flavor, and appearance.

The filling and toppings are visually appealing, and they draw in
customers by making the food more appealing. Fillings and
toppings can be used to stretch the component by giving it the
appearance of additional fruit. Meals items such as meat, fish,
pasta, frozen food, and bakery fillings are processed in industrial
stabilizer systems that are modified based on viscosity and
texture. The use of various fillings and toppings can extend the
product's shelf life, and the producer concentrates on employing
low-calorie fillings or low-sugar toppings for health-conscious
consumers.

2 Fillings and classifications

2.1 Overview fillings market analysis
The rise in confectionary and bakery industries and changing
lifestyle of consumer lifestyles have boosted bakery filling and
toppings use in the form of nutraceutical supplements and will
further drive the bakery filling and toppings market. Furthermore,
the increase in the level of disposable income and growing
urbanization are some macroeconomic factors that are positively
impacting the worldwide bakery filling and toppings market.
Other factors including growing health contentiousness among
consumers and surging number of population will cushion the
market’s growth rate. Another significant factor is increasing
demand for various flavours amongst population will accelerate
the growth rate of bakery filling and toppings market. The rise in
demand from various end-use industries and swift adoption of
western-style flavors and eating habits will further expand the
growth of bakery filling and toppings market.

The bakery filling market exhibits regional variations in terms of

consumption patterns, preferences, and market dynamics. Here
is a brief regional analysis:
 North America: The North American market is driven by
the growing demand for premium and specialty bakery
products. Increasing consumer awareness of health and
wellness also fuels the demand for healthier bakery fillings
with natural ingredients and reduced sugar content.
 Europe: Europe has a strong tradition of bakery products,
and fillings play a significant role in enhancing the taste
and texture of these treats. The market in Europe is
characterized by a wide range of traditional and innovative
fillings, with a focus on premium and organic offerings.
 Asia Pacific: The Asia Pacific region is witnessing rapid
urbanization, rising disposable incomes, and westernization
of dietary habits, leading to increased consumption of
bakery products. The market in this region presents
significant growth potential, driven by the growing bakery
industry in countries like China, India, and Japan.
 Latin America: Latin America has a rich culinary heritage,
and bakery products are an integral part of the region’s
cuisine. The market in Latin America is fueled by the
popularity of traditional bakery items like pastries, cakes,
and empanadas. Manufacturers are focusing on developing
authentic and regional flavors to cater to the diverse tastes
of consumers in this region.
 Middle East and Africa: The Middle East and Africa
region have a growing bakery industry, driven by the
expanding population, urbanization, and increasing
 consumer disposable incomes. Fillings with unique flavors
and textures are gaining popularity in this region, creating
opportunities for manufacturers to cater to the evolving
tastes of consumers.
2.2 Classification of fillings
The bakery filling market can be segmented based on various
factors such as type, flavor, form, and application. The following
are the key segments in the market:
By Type: Creams, Jams and Jellies, Fruit Purees, Custards, Meat-
based Fillings,..
By Flavor: Chocolate, Fruit, Vanilla, Nut, Citrus, Savory
By Form: Ready-to-use Fillings, Concentrates, Fillings Mixes
By Application: Cakes and Pastries, Donuts, Pies and Tarts, Bread
and Rolls, Cookies and Biscuits

Segmenting the market helps manufacturers identify specific

customer needs, target relevant consumer groups, and develop
tailored marketing strategies and product offerings
Category-wise Insights
 Cream Fillings: Cream fillings are among the most popular
types of bakery fillings. They are versatile and can be used in
various bakery products such as cakes, pastries, and donuts.
Cream fillings offer a smooth and creamy texture, and they come
in a wide range of flavors, including chocolate, vanilla, and fruit.
 Fruit Fillings: Fruit fillings, including jams, jellies, and fruit
purees, add natural sweetness and fruity flavors to bakery
products. They are commonly used in pies, tarts, and pastries.
Fruit fillings can be made from a variety of fruits, including
berries, apples, and tropical fruits, offering a refreshing and
tangy taste.
 Savory Fillings: Savory fillings are gaining popularity,
especially in the segment of savory pastries and bread. These
fillings often include ingredients such as meat, cheese,
vegetables, and herbs, providing a savory and flavorful
experience to consumers looking for non-sweet bakery options
 Customizable Fillings: Some manufacturers offer customizable
fillings, allowing bakeries and consumers to create unique flavor
combinations according to their preferences. Customizable
fillings enable bakeries to differentiate themselves and offer
personalized bakery products, catering to individual tastes.
Not Types of Picture Introduction
e fillings
1 Cream -Cream puff or Choux à
fillings la crème is the French
name for this cake, or
the cake is also known
by the more familiar
name of cream puff.
-It is a round cake, about
4 - 6cm in size, with
fresh cream or custard
filling inside.
2 Jams and -Apple pie is a type of
Jellies pie with apples as its
Fillings main ingredient.
- It is sometimes served
with ice cream, whipped
cream, or Cheddar
cheese on top.

- This jelly roll or jam roll

is made with flour, jam
and icing sugar. It has a
sponge cake with jam
spread on it and rolled.

3 Fruit -Featuring a tender,

fillings buttery crust, a dreamy
lemon cream cheese
mousse, and plenty of
juicy berries, this fresh
Strawberry Tart is the
perfect dessert for your
next gathering.

4 Savory It is a type of steamed

Fillings bun originating from
China and popular in
many Asian countries. It
has a soft, fluffy outer
layer made from wheat
flour and a filling of
minced meat (usually
pork), combined with
ingredients such as
 onions, mushrooms,
quail eggs, and
seasonings.

3 Kim Sa filling
Golden Lava Filling is a special type of filling with a smooth,
molten texture that flows out like "golden sand" when bitten or
cut open. The name "Golden Lava" (金沙) in Chinese means
"golden sand," describing the silky, flowing texture of the filling
when the pastry is heated.

Golden Lava Bun

3.1 Ingredients:
3.1.1 Salted egg yolk
Eggs are one of the most important ingredients in baking, contributing to
texture, moisture, flavor, and color. Among them, egg yolks play a
particularly crucial role due to their high fat and lecithin content, which helps
create a rich, smooth texture and enhances the color of baked goods.
Notably, salted egg yolk—a unique variation of egg yolks—offers a perfect
balance of savory and sweet flavors while providing a creamy, luscious
texture. It is commonly used in pastries such as mooncakes, golden lava
buns, and egg tarts.

A. Structure and composition of egg

The structural components of the egg include the shell and
shell membranes (10 percent); the albumen or white (60
percent), including the thick albumen, the outer thin albumen,
the inner thin albumen, and the chalazae; and the yolk (30
percent).

The structural components of an egg.

In a fertilized egg, the yolk supplies the nutrients and the
albumen supplies the water necessary for the development of
the embryo. In addition, the layers of albumen act as a
cushion to protect the embryo from jarring movements, while
the chalazae help to maintain the orientation of the embryo
within the egg.

The nutrient composition of chicken eggs is presented in the

table.
 Table of nutrients composition

The whole egg is a source of high-quality protein (i.e., proteins that contain
all the amino acids needed in the human diet). In addition, it is an excellent
source of all vitamins (except vitamin C) and contains many essential
minerals, including phosphorus and zinc.

All the fats, or lipids, as well as the cholesterol are found in the yolk. Yolk
lipids are high in unsaturated fatty acids, with the ratio of unsaturated to
saturated fatty acids commonly being 2 to 1. By influencing the diet of the
hen, some processors are able to market shell eggs with a higher ratio of
unsaturated to saturated fatty acids. Particular emphasis is being given to
increasing the highly unsaturated long-chain omega-3 fatty acids by
adding fish oil to the hen feed. Omega-3 fatty acids have been shown to play
a role both in normal growth and development and in the prevention of many
diseases.
comparison between yolk and egg
Mineral comparison between yolk and egg
Vitamin comparison between yolk and egg
Macronutrient breakdown side-by-side comparison
 Fat type breakdown side-by-side comparison

B. Role of salted egg yolk

- Creates a Smooth and Molten Texture: Salted egg yolk contains
high levels of fat and lecithin, which contribute to the rich,
creamy, and easily melt-in-the-mouth texture of golden lava
filling. This ensures the signature "lava" effect when the bun is
torn open
- Balances Flavor: The natural mild saltiness of salted egg yolk
blends perfectly with butter, condensed milk, and coconut milk,
creating a well-balanced taste that is both indulgent and not
overly greasy.
- Provides Natural Color: The vibrant orange-yellow hue of salted
egg yolk gives the golden lava filling its appealing appearance.
When combined with butter and milk, this color becomes even
more striking, making the filling visually enticing.

C. Mechanism

- Impact on Consistency and Meltability:

• Salted egg yolk has an emulsion-like structure, where
lecithin acts as an emulsifier, binding fats and water
together within the filling
• When mixed with butter and condensed milk, the yolk
helps create a homogeneous texture, ensuring a smooth
molten effect when heated.
- Improves Filling Stability
• Without salted egg yolk, the filling may become too runny
or separate when heated.
• The lecithin and proteins in salted egg yolk help maintain a
semi-liquid consistency, preventing excessive thinning
while still allowing the filling to flow when eaten.
- Supports Emulsification and Moisture Retention
• Salted egg yolk helps retain moisture in the filling,
preventing it from drying out or separating over time.
• This ensures that the golden lava filling remains soft and
creamy, even when cooled.

D. TCVN 1858:2018

Table : TCVN 1858:2018

Criteria
1. Appearance

a) Shape The egg has a characteristic oval shape with one end
tapering.

b) Color Eggshells have a characteristic color for each rooster.

c) The shell surface is smooth, clean, and the egg is not

Conditio cracked, split, or crushed
n

d) Mold There is no visible mold

2. Inside

a) The air chamber is small, no more than 8mm in height, and

Conditio does not move when the egg is rotated; When the shell is
n split, the yolk should not stick to the inside of the shell. The
yolk should be solid and there should be a layer of solid white
surrounding the yolk..

b) Color The yolk has a normal and uniform color.

The white is not cloudy

c) Smell There is no strange smell

d) Mold There is no visible mold