Market Trends
Innovative, better-for-you ingredients, cleaner labels and smaller sizes hit a hole in one in today’s bar category, which is growing faster than Phil Mikelson’s swing.
June 20, 2012
Consider this: Some 59% of Americans report making changes to their diet to improve their health, and 69% are trying to lose or maintain their weight, according to a 2011 International Food Informational Council Foundation study. Nine out of 10 Americans, or about 88%, believe that fortified foods and foods with added benefits have at least some impact on overall health.
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June 19, 2012
Every day, we open our newspapers, trade publications, health journals and other forms of electronic communications. And every day, there is at least one story that lays the blame for America’s obesity and Type 2 diabetes epidemic on the demon: Sugar. But not all sugars are being blamed; it’s the added sugar that gets placed into foods unbeknownst to the average consumer who is not reading their food labels.
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The bakery market isn’t just putting around. Bakers are listening to consumers and customers, and are developing healthy products, bolstering nutrition, lowering fat, sugar and sodium, and adding more functional ingredients.
June 18, 2012
While bakery volumes have been experiencing some heavy divots industry-wide, most bakers in the United States are benefiting from their products in key categories, as well as from their innovations and the strength of their brands.
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Though the bread market is a bit on the downswing, bakers are still on course with a bevy of new products, healthful ingredients, quality touches, artisan processes and more.
June 18, 2012
It’s golf season, and that means it’s State of the Industry time. Have things changed much since last year? The sluggish economy is still bearish and has had an effect on bakers, though they continue to iron out new products and spin old favorites.
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Watch out, golfing pros! Rookie cookie companies are charging down the green with unique ingredients and varieties, while classic brands are finding new ways to stay relevant within the market.
June 18, 2012
Cookies are a robust segment within the bakery industry. There are brands that have been around for decades and have become household names, but there are also many up-and-coming brands that offer unique flavors for niche markets and are set to become the next class of pros.
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In today’s sweet goods market, products face a sand trap of consumers who forego sweet products.
June 18, 2012
It can be rather tough for sweet goods products these days. The huge movement to better-for-you items hasn’t exactly been good news and a smooth fairway for this category. But bakers and manufacturers of sweet goods, snack cakes and other delectable treats are watching the demands just as closely as producers in other bakery market segments, and heeding the calls.
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As consumers continue to look for affordable baked goods that are better-for-you but still tasty, bakers are rising to the challenge.
June 18, 2012
Baked goods have been a part of peoples’ diet for thousands of years, far longer than golfers have been hitting a little ball across a grassy surface with a long stick. As ingredients, production methods, distribution and a host of other factors have evolved, consumers at all income levels have been able to enjoy staples like breads and rolls, as well as sweet treats like cookies and pies.
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June 8, 2012
Kraft Foods wants more of China’s snack food market so will try to accommodate more of the country’s local tastes with things like birthday-cake-flavored cookies, beef stew-flavored crackers and other flavors unusual to Americans in hopes of bumping up its trailing position with the world’s largest group of snackers.
May 24, 2012
On its own, chocolate is a wonderful treat. Marry chocolate with the perfect flavor pairing, and the snack becomes even more memorable. Classic pairings, such as chocolate with peanut butter, raspberry or mint, are here to stay, but adventurous flavors are growing in popularity.
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May 24, 2012
A record corn forecast made corn prices plunge after the government predicted corn production would rise this summer. Thus, consumers could see some relief from higher food prices by late fall, if the latest crop forecast holds up.
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