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.
Dr. Yanling Yin, director of R&D bakery applications for Lenexa-based Corbion, discusses some of the biggest operational challenges associated with frozen baked goods and how bakers can address them with the right combination of ingredients.
What makes baked goods “fresh”? Consumers use more than just their taste buds to answer that question. Take sight. It’s a truism in the retail world that people buy with their eyes, and baked goods are no exception. Bread should have a nice golden color, and it shouldn’t look squished or smashed. Sweet baked goods should appear moist. They shouldn’t be oiling or look too wet. If they have icing, it shouldn’t be dry or cracked.
“Good for you” has a long track record. Food producers and marketers have been touting the health benefits of their products for as long as there’s been food to sell.
What factors are driving consumer demands for sweet baked goods? Discover the top trends shaping the industry and learn how Corbion can help you deliver.
Donuts are as popular now as they’ve ever been. And now more than ever, they’re in demand as a go-to item during dayparts other than morning.
With just a few words, Don Draper, the advertising genius on “Mad Men,” sums up nostalgia’s ability to tell a compelling story, stir consumers’ emotions — and open up their wallets.