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.
2020 is coming to an end, but the effects of the pandemic will be felt well into 2021. Look for food safety and e-commerce to be top of mind for bakers in the New Year.
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 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.
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.
Many consumers want to eat more healthfully. But are they willing to switch to low-sugar or no-sugar breads and baked goods? A majority of Americans (53%) have a negative opinion about the use of sugar substitutes in the breads they buy, and 42% feel the same way about baked goods. Could new sugar label regulations impact consumers’ purchase decisions?
Gluten-free breads continue to be a popular option for people who perceive health benefits in gluten-free (even if they don’t have celiac disease).
When it comes to baked goods, most consumers put taste at the top of their list of must-have product attributes.