Abstract: Bakery products are taking an increasingly high percentage in the diet of Chinese residents. However, bakery foods are high in energy density and low in nutrient density, which does not meet people’s requirement for a healthy diet. Food reformulation in bakery is highly desired to achieve nutrition balance and health promotion function in them, and thus promote upgrading and transformation of China’s baking industry. In this work, the health risk and food safety problems arising from the unbalanced nutrition composition of the traditional bakery products are put forward. The technical bottleneck caused by fat, sugar and salt reduction, and nutrient and healthy factor fortification are discussed. The feasibility of optimizing the nutrition labeling and supplementing healthy factors in bakery products is analyzed and the perspective of future research is addressed. This work provides theoretical reference for the development of innovative health beneficial bakery products.