Consumers feel an incredible level of permissibility when it comes to purchasing baked foods, according to the latest survey by the American Bakers Association.
The rising costs of goods continues to shape consumers’ decisions as they choose to eat in and spend less at the store, according to recent data from recently merged market research firms IRI/NPD.
Today’s bakery consumers are increasingly conscious about the products they buy. They want baked foods that are better for them, sustainably sourced and have a transparent ingredient list and supply chain. While bakers are meeting this demand with more transparent and sustainable products, some may be unsure what exactly these words mean, noted Tai Ullmann, global sustainability lead for edible oils, Cargill.
People love cooking and eating sausage as it’s inherently social, whether you’re eating with your family around the breakfast table or grilling out at a tailgate.
The instore bakery has bounced back post-COVID, but it’s not the same department as pre-pandemic, said Marjorie Proctor, marketing and design specialist for Conyers, Ga.-based Dover Food Retail / Hillphoenix.
As the consumer’s end-of-summer plans merge with back-to-school shopping and preparation for the fall, retail foodservice is preparing to meet their needs.
Consumer concerns around climate change have increased as more people around the globe experience extreme weather events, according to a consumer survey from the market researcher Mintel.