Whole, piece, flour and other nut and seed ingredients, including almonds, pecans, walnuts, pistachios, hazelnuts and other tree nuts; flax, hemp, chia, sesame and other seeds; peanuts; and nut substitutes or analogues.
When it comes to sweet goods like doughnuts, Danishes, sweet rolls, muffins and coffee cake, the market is in a state of flux. As Walter Postelwait, president of Pak Group LLC/Bellarise Baking Ingredients, Pasadena, CA, puts it: “The total segment appears to be growing slowly, but has hot pockets of activity.”
Buns and rolls continue to emerge from ovens nationwide at a steady pace. While overall category growth has been minimal, several companies saw comparatively significant gains. And while traditional products maintain perennial allure, new interest comes from ingredients like whole grains and sweeteners.
The fresh bread category remains the most important segment in bakery today. It’s highly competitive, and the playing field continues to grow more crowded as more product dynamics like artisan and better-for-you come into consideration with increased frequency.
The bars category continues show good to strong levels of growth, with sufficiently diversified product offerings to appeal to nearly every type of shopper. Few product categories so seamlessly fit into today’s on-the-go lifestyle suited to on-demand snacking.
An interactive marketplace, robust speaker lineup and expo are just some of the highlights of the International Dairy-Deli-Bakery Association’s annual event, taking place in June.
May 12, 2016
The George R. Brown Convention Center in Houston will be the site of the International Dairy-Deli-Bakery Association’s (IDDBA) 2016 Dairy-Deli-Bake Seminar & Expo, to be held June 5–7. The annual event targets serious buyers, merchandisers and executives who have a shared passion for food and the industry, and offers them a venue where they can sell and buy new products and services, attend presentations, network, and glean insight into the industry.
Snack mixes today show much promise for widespread appeal. “There is opportunity for growth in the snack mixes industry, as we are beginning to see consumers snack almost as much as they eat full meals,” says Trip Kadey, director of culinary, The French’s Food Co. LLC, Chester, NJ.
On Demand Participants will learn about trends and market information on the gluten-free segment, how to formulate for gluten-free foods and functional, novel ingredients that can be used in gluten-free foods.