bake - March 2013 - Pan - 37
BREADS AND BAKING
“Today’s consumer expects greater
customization and broader
sandwich options.”
Darren Tristano of Technomic
sandwiches away from home today
vs. just two years ago due in large part
to operators’ innovative responses to
consumer demands for lower prices,
greater variety, fresher fare, flexible
portions and healthier items.
“Today’s consumer expects
greater customization and broader
sandwich options,” says Technomic’s
executive vice president Darren
Tristano. “Trends in portion flexibility, variety, freshness and shareability have come to the forefront of
this segment. Shareable options give
operators a chance to go beyond the
standard menu and try new ethnic
sandwiches. Often these ethnic and
next-level sandwiches, which focus
on gourmet ingredients and toppings,
are introduced through mini sandwiches or wraps. Giving consumers
smaller, shareable portion options can
be considered as healthier with less
calories. This trend shows no signs
of slowing down.”
According to Technomic’s
Sandwich Consumer Trend Report,
notable findings include:
Forty-one percent of consumers
ages 25-34 would like more restaurants
to offer mini-sandwiches that can be
eaten as a snack or light meal, up 15%
since 2010.
Gourmet grilled cheese sandwiches continue to take off. This
simple American sandwich staple is
getting an update, as whole concepts
are being built on the appeal of highend, high-quality grilled cheese.
Specialty breads offer operators
and suppliers a strong avenue for
sandwich differentiation. Focaccia,
ciabatta, and sourdough have seen
modest increases on menus.
Gluten free flatbread, bun and
wrap options are becoming increasingly prevalent.
More consumers are purchasing
grab-and-go sandwiches, reflecting a
greater shift toward increased convenience and prepared foods.
WHERE THEY SHOP
At the height of the economic
downturn, many consumers flocked
to supermarkets, mass merchandisers,
warehouse clubs and other retailers,
looking for a deal on prepared foods
such as sandwiches. But now that the
economy is recovering from the recession, some consumers are purchasing
prepared foods from retailers less
often than they did just two years
MARCH 13
|
PANADERIA
37
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