State of the Industry event explores bakery, snack trends
Association leaders and market experts shared analysis during the Aug. 13 webinar.
The food industry has never been a place for the faint of heart, and that might be truer of the current state of things than at any other time. With tariffs, continuing labor challenges, rising costs, a volatile cocoa market, and myriad other challenges, bakery producers and snack makers have a lot on their plates.
During Snack Food & Wholesale Bakery’s recent State of the Industry: Snack and Bakery webinar, experts from several organizations shared information designed to equip food pros with the knowledge needed to increase their chances of success. Hundreds of stakeholders from around the world and across the baking and snack-making field listened in as the presenters shared the latest info on consumer and market trends, and advice on how to best weather the storms ahead. The presenters included:
- Dawn Aho, client insights principal of the bakery vertical, Circana
- Kerwin Brown, president/CEO, Bakery Equipment Manufacturers and Allieds
- Christine Cochran, president/CEO, SNAC International
- Eric Dell, president/CEO, American Bakers Association
- Sally Lyons Wyatt, global executive VP and chief advisor for consumer goods and foodservice insights, Circana
The hour-long online event (available on demand) was supported by several industry suppliers:
- AB Mauri
- California Walnut Board
- Cargill
- GNT/Exberry
- Heat and Control
- Kemin Food Technologies
- Lesaffre
- PAK Bellarise
- PPM, a Duravant Company
Cochran shared SNAC International’s resources for pros in the snack field, as well as the association’s resources and priorities for the coming months.
“SNAC has long been committed to working on sodium reduction, both for us as a category, but also bringing together the food industry to talk about the best ways of reducing sodium across the food supply chain,” she shared. “We're very happy about the work that we've been able to accomplish over the last decade.”
Dell spoke of the regulatory challenges and uncertainty facing the industry, as well as the resources and expertise ABA is poised to share.
“In today's rapidly evolving environment, staying informed and connected is more critical than ever,” he said. “That's why we're actively championing the commercial baking sector's interest at truly every level of government—this includes federal and state levels.”
With the presentations taking the full hour, presenters tackled some of the questions submitted after the webinar concluded.
Q: The croissant story is interesting, given the healthier trends that [Lyons Wyatt] spoke to. Any more insight as to how croissants are swimming upstream?
Aho: Croissants have shown strong dollar sales growth over the last four years, with unit sales growth also up, with the exception of 2023 for center-store croissants. I think one of the influences regarding the growth of croissants is their versatility. While they are often used as a sandwich carrier or as a breakfast accompaniment, the viral trends highlight their use as a sweet baked good, be it a croffle, crookie, or a flat croissant with a decadent dip on the side. Croissants have a history of being used creatively (remember the cronut developed in 2013). Plain/butter croissants are the largest flavor in both the center store and perimeter, and the vast majority of the croissants in perimeter are private label. Croissants have become a bakery category readily available in most channels, and the long-term growth trends indicate they are not just for special occasions any longer.
Q: What is the panel’s thoughts about gluten-free—is it growing or is it stagnant? Does the gluten-free baking business show growth over the next 3-5 years?
Aho: Gluten-free bakery products are just a little over 1% of total bakery dollar sales and have been holding steady for the last five years; growth has been inconsistent over the same time period, with some years showing positive growth while others a decline. In comparison, total general food gluten-free products make up a little over a 2% dollar share and have also held steady over the last five years. It’s hard to predict significant growth based on the steady dollar share trends, but marketplace dynamics or discoveries associated with gluten may change the trajectory.
To hear further insights from Cochran, Dell, Aho, Lyons Wyatt, and Brown, access the webinar on demand here.
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