Turning insights into innovative new products

Our long history and marketing talent in food ingredients gives us a unique perspective on the bakery category and the consumer behaviors/trends that are driving it. We develop valuable insights to help our customers enhance their current products and create innovative new products that drive sales for their brands. What trends are impacting the bakery category? Read on:

Spending smarter

With elevated food prices and an uncertain economic outlook, consumers are “trading down” by eating meals at home and concentrating on low-frills shopping. Private-label products are gaining ground on brands, and bakery snack purchases are dipping at convenience stores and in vending. But opportunities still abound, and you can grab them by refining your product mix to meet the changing needs of today’s bakery consumer. 

Conscientious consumption

This movement is growing beyond merely purchasing increasingly popular natural and organic products, to include such things as buying local. Bakery product manufacturers are responding by: using more sustainable production methods (e.g., limiting CO₂ emissions) and minimizing “food miles”; using “Fair Trade” chocolates; donating a portion of profits to certain causes; and using recyclable and/or less packaging to reduce impact on the environment.

The gluten-free boom

Driven by factors such as increased diagnosis of celiac disease, gluten-free is one of the fastest growing segments in baking. It’s a $277 million market, growing at an incredible 45%!¹ In fact, new-product launches jumped 20 percent from 2006 to 2007 — with bars, cookies and crackers among the most popular categories.² In addition, more than 10 national restaurant chains now offer gluten-free menus,³ appealing to celiacs as well as the growing number of consumers who see going gluten-free as a way to “eat healthier.”

¹ACNielsen, October 2007
²Innova, 2008
³Mintel Menu Insights, 2007