As seen since this spring, high prices on fresh seafood continue to dampen sales. Inflation on overall fresh seafood rose 10.9% on average per unit in June, according to IRI and 210 Analytics.
Rabobank’s latest beef report for the third quarter, noted that the global beef market remains strong, with most beef retail prices trending upward in the previous quarter. Angus Gidley-Baird, senior analyst for Animal Protein at Rabobank, questioned how long the trend will continue.
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.
The home bread baking craze that occurred when people first went into quarantine definitely isn’t going away, but more consumers will be looking to get their version of “home-baked” from the instore bakery.
Despite inflation, dollar sales in bakery are up almost 12% from last year, according to IDDBA Marketplace Report data from June, indicating that the instore bakery has indeed bounced back from COVID, said Paul Baker, founder of Manchester, UK-based St Pierre Bakery.
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.
Putting its “deep expertise, unique position connecting the global supply chain, and extensive innovative partnerships to work” helped Cargill lift global revenues 23% in fiscal 2022 ended May 31 to $165 billion, said David MacLennan, chief executive officer, and Brian Sikes, chief operating officer.
Despite a drop in fresh seafood sales due to inflation in recent months, grocers are banking on shoppers’ love for grilling, boils and bakes to boost seafood sales this summer.
Consumers for decades have relied on nutrition labeling far less than is generally believed, said Robert Lilienfeld, executive director at Sustainable Packaging Research, Information, and Networking Group, Broomfield, Colo.