From Cronuts and muffles to duffins, every so often there is a new hybrid bakery product and the newest is a creation from Bedrock Bakers that goes by 'The Pagel.'
The Pagel is a New York-style bagel that is gluten-free, paleo and vegan, thanks to its cassava flour base. Cassava, also known as yuca or Brazilian arrowroot, is a root vegetable that's high in resistant starch, which is known for its prebiotic and anti-inflammatory health benefits. The unique new product from Bedrock Bakers was devised by CEO and founder Steven Friedman after he and his family made the switch to a paleo lifestyle to combat chronic health issues.
Bedrock Bakers offers a range of different Pagels, including 'Plain Pagels,' 'Everything Pagels,' 'Sesame Pagels' and 'Cinnamon Raisin Pagels' that put a free-from twist on popular bagel styles.
Key Themes Behind This Trend
- Hybrid Bakery Products
- The creation of hybrid bakery products like 'The Pagel' presents an opportunity for innovation in the bakery industry.
- Gluten-free and Paleo Options
- The demand for gluten-free and paleo-friendly food options opens up opportunities for businesses to create innovative products that cater to specific dietary needs.
- Health-conscious Food Alternatives
- The rise of health-conscious consumers creates a potential market for businesses to develop alternative food products with prebiotic and anti-inflammatory health benefits.
Where This Applies
- Bakery
- The bakery industry can leverage the trend of hybrid bakery products to offer unique and innovative baked goods.
- Food Manufacturing
- The food manufacturing industry can capitalize on the demand for gluten-free and paleo options by producing specialized products and ingredients.
- Health Food Retail
- The health food retail industry has the opportunity to cater to health-conscious consumers by providing a variety of alternative food products with specific health benefits.
