Madison, WI — The International Dairy-Deli-Bakery Association (IDDBA) has published a sneak peek of the trends examined in their report What’s in Store 2016. The publication’s bakery chapter indicates that single-and smaller-portion bakery products remain the hottest growth area for in-store bakeries, as products with “built-in portion control” like individual cake slices, parfaits, and cake pops are getting more interest.
Other findings found in the book’s bakery chapter include:
· The in-store bakery market will reach $18.4 billion in sales by 2020, a 45 per cent increase over its 2010 performance and 22 per cent ahead of 2015’s total sales.
· Shoppers of in-store bakeries tend to be affluent, part of a large family, older couples, empty nesters, and explorers who enjoy trying other new ethnic tastes and flavors.
· Fifty-six percent of retailers view in-store bakeries as a foremost destination driver and key component of their store’s differentiation and consumer marketing strategies.
· Convenience stores are expanding their fresh bakery offerings and are looking for turn-key solutions for quickly adding in-store bakeries.
· Chinese bakeries, which focus on single-serve pastries like small tarts, slices of Swiss roll cake, and buns with fillings like red bean, roast pork, taro, cream, and salted egg yolks, are an emerging trend.
· Specialty items and ingredients generating greater interest include: gluten-free grape seed flour; sprouted grain, quinoa, and amaranth; local and regional offerings; and ethnic products like tres leches, dulce de leche, and paczki.
In the bread sector, artisan continues to be a trend and has spread to different types of bread like ciabatta and naan. Premium sandwich rolls, gluten-free flatbreads, specialty inclusions and flours, clean label, and organic options are also garnering buzz.
The purchase price of What’s in Store 2016 is US$99 members and US$399 nonmembers, and the full report can be bought through www.iddba.org.
Print this page