That people need to eat is a constant, but how they eat is always evolving. Forces are at work, both invisible and in plain sight, that stand to change how consumers approach food. Of course, the economy has altered the food landscape in recent months, but other macro-trends are doing their part in constantly reshaping the consumer perception of what constitutes good food. The Internet has been a revolutionary force in allowing people access to information on food, health and wellness, the environment and everything else under the sun. It has provided a previously unheard of platform for communication between businesses and consumers, as well as given consumers expanded means to communicate amongst themselves. The Internet has fundamentally changed how people approach purchasing decisions. But some forces haven't been so immediate, more of a drift than a sudden change. Migration patterns, for instance, have their own gradual role in altering the food universe. As ethnicities expand their reach, so expands their influence in regional cuisine. The expansion of global trade has had a similar effect, and the world is getting smaller. Modern Baking compiled this list of 10 directions in food that may have implications for your bakery.

• Flavors go south (and east)
  

  Pan dulce and Mexican sweet goods are in the midst of a transition from ethnic niche to mainstream as the national Hispanic population continues to grow.

  Retail bakeries in the United States have long worn their ethnic heritages on their sleeves. Italian bakeries have been around long enough for cannoli and ciabatta to become mainstream in many U.S. bakeries. Jewish bakeries have done the same with challah, French with croissants and baguettes, and so on down the cultural line.

  Two growth markets are currently emerging that stand to further diversify the rich selection of ethnic options in the American bakery, and it has bakery operators looking both south and east.

  With the Asian market opening up and heightened trade between China and the United States, cultures are in closer proximity than ever before. As a result, Asian baking styles are becoming increasingly popular. A few years ago, Modern Baking reported on an increase in the use of tea as a baking ingredient. This trend continues, buoyed partially by tea's use in Asian baking. Other Asian ingredients, specifically lemon grass, are likely to become more common in bakeries in the coming year. Also, in foodservice circles, the success and growth of Lee's Sandwiches on the West Coast is a hallmark of a growing public awareness and demand for the inexpensive Vietnamese banh mi sandwich, which features crusty bread and sparse toppings.

  Meanwhile, the ongoing interest in Latin American desserts is noteworthy. The notoriously sweet dulces are enjoying greater recognition thanks to an increasing Hispanic population. The Mexican and Latin cultures are more focused on desserts than most other ethnicities, and the preferences of this growing consumer block are reflected in bakery offerings. Authenticity is key for retail and in-store bakeries to tap into these growing markets.

• Packaging no longer an afterthought
  

  Given their wholesome, natural reputation, many baked products are ideal candidates for green packaging. Plus, consumer demand for such packaging is growing.

  Packaging has gone from afterthought to important consideration for today's consumers. The green movement and demand for smaller sizes are major factors affecting how bakers package their products.

  Jennie Scheinbach, owner, Pattycake Bakery, Columbus, Ohio, recently converted the packaging on her cookies and whoopie pies to 100 percent biodegradeable materials. “It was a founding principle of Pattycake's from our inception to do things as sustainably and ethically as possible,” Scheinbach says.

  At Little Dom's restaurant and deli, Los Angeles, Pastry Chef Ann Kirk appeals to consumers' green sensibilities by packaging panna cotta and puddings in small, reusable mason jars. Customers who return the mason jars to the deli to be cleaned and reused are rewarded with a dollar off their next purchase.

  The mason jars also make the panna cotta and puddings portable, mirroring another movement in packaging. Consumers' ever-increasing appetite for convenience to support on-the-go lifestyles has precipitated a trend towards smaller portions in easy-to-transport, single-serving packages. But convenience isn't the only factor driving the single-serving demand.

  Health concerns regarding portion size also are forcing some bakery products, especially sweetgoods, into single-serving territory. Calorie counters are more likely to indulge themselves in a small treat than larger, more conspicuous baked products.

  Simultaneously, the economic downturn has made consumers hypersensitive to waste. Rather than buy a larger baked product that may stale, people are buying smaller products that are certain to be consumed. Finally, single-serve packaging acts as a frame for baked products, playing an active role in attracting potential buyers.

  “Packaging and branding is really essential to separate us from everyone else so that we succeed,” says Jill Segal, owner of Jilly's Cupcakes and Café, St. Louis. “Our real success is our product, and our individual clamshell domes help us display our product. All of our wholesale customers order cupcakes individually packaged now.”