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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).
Move over, white bread — whole wheat and multi-grain have entered the mainstream. In 2018, 194 million Americans consumed a whole wheat or multi-grain bread.
“It’s the greatest thing since sliced bread.” Like most sayings that have stood the test of time, this old chestnut has a lot of truth to it. When shoppers of yore were finally able to buy pre-sliced bread at their local bakery or supermarket, it was indeed a cause for celebration and wonder.
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.
It’s hard to overemphasize how important freshness is to consumers of baked goods. Eighty-four percent of consumers, for instance, say they’re most interested in bread that can stay fresher longer.
When it comes to baked goods, most consumers put taste at the top of their list of must-have product attributes.
The Baker’s Take had an exclusive chat with Robb MacKie, president and CEO of the American Bakers Association, on hot-button regulatory issues facing bakers and their industry partners.
Enzymes are tiny bio machines that can have a mighty impact on baked foods, guaranteeing better quality, longer shelf life and a host of other benefits.
