While tradition remains strong in the mature desserts segment, portion control, gluten-free and clean label, along with new flavor-forward profiles, continue to make inroads.
Despite the lack of appreciable growth in pizza over the past year, select segments still display glimpses of innovation—and we’re far from fully realizing pizza’s potential.
While traditional bun and roll products continue to sell well, bakeries have ?diversified product offerings to include portion-controlled and nutrition-forward ?items, with more specialty products on the horizon.
As bakers and snack producers settle into Food Safety Modernization Act compliance, the landscape is already changing to include consumer perceptions of what’s safe.
According to the 2014 “Conscious Consumer” study from Gibbs-rbb Strategic Communications, Americans are willing to spend 31 percent more per week on groceries if those products are made in ways that align with their social and environmental values.
Finding qualified workers is an ongoing struggle for many commercial bakers. Competition from other industries, insufficient university programs and a lack of awareness of the industry by job seekers may be some contributing factors.
That’s a year-over-year increase of 2%, according to a new global report from Nielsen. While Europe ($167 billion) and North America ($124 billion) make up most of the worldwide snack sales, annual snack sales are growing faster in the largely developing regions.
RSS
