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Much has changed since the days when “sustainability” was little more than a buzzword to most. Over the past 20-30 years, businesses have gradually begun to grasp the true value and relevance of sustainability as a driver of business performance, no longer viewing it simply as a necessary part of […]
When the worst inflation crisis in decades hit the US last year, soaring general grocery prices were among the headline-grabbers from the food world.
Demand for breads with longer shelf life is surging, but for many consumers, not just any longer-shelf-life product will do.
With inflation at 40-year highs, nearly half of consumers say that cost and value are the most important factors they consider when buying food.
Today’s consumers want it all. Flavor, quality and variety are givens. But to be successful, bakers must also often deliver things like convenience, healthfulness, a clean label and a commitment to social responsibility — just to name a few.
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.
Demand for clean label baked goods and other foods has skyrocketed in recent years, as consumers try to eat more healthfully and to know more about what they’re eating.
When it comes to buzzwords in the food world, it’s hard to top “clean label,” “free-from,” “sustainable” and “all-natural.”
Few trends in recent years can compete with consumers’ interest in eating foods that are good for them and produced in a way consistent with their beliefs.
Unfortunately for the people who make those foods, it hasn’t always been easy to come up with clean versions of many of their go-to ingredients.
