Consumer demand has increased for simplicity and recognizable ingredients. Wellness characteristics of bakery products sought by health-conscious shoppers have changed, with more consumers searching for “clean label,” but quick indulgences aren’t forgotten in bakery purchases. This is one of hundreds of findings in What’s in Store 2018, the latest edition of the annual trends publication from the International Dairy Deli Bakery Association (IDDBA), and What’s in Store Online, a collection of more than 150 downloadable graphs and tables, as well as links to white papers and trends articles.

Other findings in the book’s “Bakery Sales and Retail Trends” chapter include:

  • Despite greater interest in healthier offerings, indulgence is still a factor in consumer purchases. Specialty cakes from ISBs resonate particularly strongly with higher-income young consumers (31 percent).
  • One of the fastest growing claims across the store is “no artificial colors.”
  • 50 percent of American consumers say they find the idea of on-pack information that allows you to see where a product was made to be “very appealing.”
  • American households are now comprised of one to two people, who are less likely to purchase family-sized or larger-portioned products. There is a growing interest in mini, single-serve, and smaller-sized varieties of baked goods.

“Shoppers want tasty products and feel good about choosing that product,” said Eric Richard, education coordinator, IDDBA. “Consumers’ interest in fresh products and simple, natural ingredients, in-store bakeries have tremendous opportunities to connect with shoppers with their freshly baked offerings. Additionally, more and more consumers are seeking single-serve and grab-and-go dining options, as well as both healthier and indulgent innovations. In-store bakeries excel in these areas.” 

With over 30 years of credible reporting, What’s in Store is an essential dairy-deli-supermarket foodservice-bakery-cheese resource providing vital data on the retail and market trends, growth, and category changes shaping the food industry. A secondary research report, What’s in Store is developed through both interviews with industry experts and sourcing of third-party data and trends. (A complete listing of sources can be found here.)

This year’s edition again features a continuous storyline to improve user efficiency and provide greater clarity for professionals needing to understand today’s retail world. Through five themes, readers gain new insights and learn about marketplace influences. They are:

  • The Economy & Retail Trends
  • Channels and Competition
  • Consumer Lifestyles
  • Eating Trends
  • Technology and Marketing

This themed narrative is carried into each of the product chapters: Bakery, Cheese, Dairy, and Deli. The new format, exclusive interview content, and inclusion of key insights, table interpretations, data callouts, and testimonials enable the reader to more efficiently tie back to the broader context and then dig deeper in each of the product sections.

Additionally, What’s in Store 2018 features: redesigned tables; infographics that inform readers why the data matters; key insights; more original expert interviews; and more graphics to illustrate best-in-class examples.

IDDBA members receive a free copy of What’s in Store 2018 as part of their membership. Additional copies can be purchased for $99 (member rate) or $399 (nonmember rate).