Bakery Trends Show Balance Between Delight and Lite

Author: 
Food Processing
01/26/2012

San Francisco-based Center for Culinary Development and Packaged Facts reports that convenience, premium products, wellness, nostalgia/comfort and global flavors are driving trends in the U.S. bakery industry.  Sales at in-store supermarket bakeries climbed through the first half of 2011, fueled by trends like smaller portion sizes, innovative donuts and pies, and bake-off production.   Other trends to watch are:  mini-portion sizes (two to four bites),  “free from” foods (no nuts, allergens, animal products), as well as healthful additions (whole grains and fiber). Despite economic hardships, baked goods remain an affordable indulgence and sales continue to grow.  

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