Bakery nutritional products are limited in a global market considering the consumer preferences. Recent years have seen a surge in publications, especially in India and Latin America, reflecting nutritional and development of new products challenge, however, there are project management tools that could help in the development of new products because proactive approaches are necessary to navigate bakery product development complexities. Malnutrition and obesity pose global health challenges, elevating the importance of providing more nutritious bakery options. This systematic literature review explores the intersection of bakery product development with project management methodologies, emphasizing nutritional enhancement and consumer acceptance by the analysis of 69 articles from 2013 through 2024 from prestigious database such as Scopus and Redalyc to generate an overview for new future projects related to enhance the sector in Mexico. The study identifies multiple opportunities in bakery product research. The most researched products in this area are bread, cake, cookies and tortillas compared to pasta, pizza, pudding, waffles, etc. Additionally, only a quarter of articles explore new commercial prototypes, indicating significant potential for further development in this area.
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Xelhuantzi et al. (2024) studied this question.
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