With COVID still very much with us at the beginning of 2021, it’s hard to predict which channel shifts will be most prominent in the baked goods industry in the coming months.
Fermentation plays a key role in the production of many foods and beverages drawn from a variety of categories. But what exactly is it?
2020 has been a year like no other, with few if any corners of the economy untouched by COVID-19. The baked goods industry is no exception.
Fewer trips to the store. Stocking the pantry with foods that keep longer. Freezing larger quantities for future use.
This will be a holiday season like no other. COVID has upended countless aspects of American life, and the fall and winter holidays will be no exception.
When times are tough, people crave comfort foods. That’s Food Marketing 101. But during the COVID outbreak, putting that knowledge into practice has proven to be a bit more complicated.
It’s been a tough year, and consumers are ready to indulge this holiday season.
Most consumers are familiar with the term “whole grains” and have at least a vague concept of what it means.
Between 2014 and 2018, global food and beverage launches with ancient grains had an average annual growth of 16%.
One of the main things consumers look for in baked goods is a fresh-out-of-the-oven experience.
But literally getting a bread or other baked good right out of the oven is tough, unless you bake it yourself or happen to get to the bakery at just the right time.