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.
Few foods prioritize freshness as much as bread. Ensuring freshness has always been at the top of the to-do list for bakers, yet 90% of consumers say they wished commercial breads had another 14 days of freshness.
The coronavirus has had a profound impact on what foods Americans buy, and how they buy them. Among the big winners: packaged foods (including packaged bread) and e-commerce, where baking mixes have seen soaring sales increases.
Times are tough for everyone. And now more than ever, professionals whose lives have been impacted by the coronavirus could use a hand up to make those aspects of their jobs they can control as easy as possible.
Times of crisis and challenge are always difficult for food manufacturers, but they also provide opportunities for companies to innovate.
COVID-19 impacted how consumers shopped for food, with grocery e-commerce seeing a 133% increase in late March.
Clean label. Free from. “Real.” They’re three of the most buzz-worthy terms in the food world today. What exactly they mean — and how they differ from each other — is still up for debate.
Incorporating well-being into every facet of their lives — particularly with the foods they eat — is a central focus of more and more consumers. Here are some key health-related trends and tips from Lenexa, Kansas-based Corbion.