This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Consumer awareness of ingredients and their impact on health continues to grow as information becomes more readily available across multiple platforms.
Sweet goods are having a moment. Due to the COVID-19 crisis, people want comfort food, and that includes bakery products like pastries, doughnuts, muffins, and more.
Even though consumers have largely been staying home of late due to the COVID-19 pandemic, they are still seeking out desserts and treats like snack cakes.
The past year has provided several key indicators that fresh bread products, including packaged bread, bagels, and English muffins, are gaining new levels of consumer interest.
Sugar is now squarely top of mind for consumers. According to the 2019 International Food Information Council (IFIC) "Food & Health" survey, limiting sugar intake is one of the top ways in which consumer diets have changed over the past several years, and 80 percent of consumers are trying to limit and/or avoid added sugars.
More people are growing increasingly aware of the amount of sugar in their diets. The 2017 "Food & Health Survey" from the International Food Information Council found that 76 percent of respondents were trying to limit or avoid sugar.
Public health authorities, health professionals, the food and drink industry, and many consumers are united in their concerns: the issue can’t be sugar-coated anymore.
Some food and nutrition statements are coming through loud and clear, with survey data from the International Food Information Council Foundation (IFIC) indicating that 70% and 63% of consumers are trying to consume less sugar and HFCS, respectively.