The bakery market is rife with change this year, as bakers face plenty of challenges that just keep coming. With a hailstorm of food-safety issues, for example, most bakers are beginning the certification process through the Safe Quality Food (SQF) program and others. They’re also dealing with soaring commodity prices, a still-lagging economy, more mergers and acquisitions, and modifying products to be healthier, with less fat, sugar and sodium and more functional ingredients. Bakers and snack food manufacturers alike are rolling out more clever products with demanding consumers and customers in mind.
This month, in our annual State of the Industry report on the Bakery Market, we uncover new and changing grocery aisles, with innovative breads, rolls, flatbreads, cookies, bars, snack cakes, tortillas, pies, breakfast items and much more.