The ongoing global public health crisis from COVID-19 continues to influence and shape how we interact with our food. Formerly on-the-go eating occasions are now increasingly obsolete in the absence of a morning commute. Increased incidence of working from home also impacts the lunch and dinner dayparts in foodservice, potentially fueling increased retail sandwich bread, bun, and roll consumption, but with a potential compensatory dip in the foodservice sector. Meanwhile, across the spectrum, snack and bakery producers continue to seek for opportunities to engage with consumers in a meaningful way through snacking.
Snack Food & Wholesale Bakery (SF&WB) recently had the opportunity to gather some insights from Sally Lyons Wyatt, EVP and practice leader, IRI, Chicago, highlighting variables she sees as factoring significantly into the snack and bakery market for the coming year.