bake - April 2015 - 3
editor's note
April 2015 / Issue 4
THE PRICING ISSUE:
dessert changes course
One of the more interesting pieces of consumer research
Dessert ranks fourth on the list for a meal after the main dish,
this year comes from a recently released study by The NPD
vegetable and starch. The top three desserts are fruit, cake
Group, a leading global information company. Their latest big
and ice cream. All are down over time. The consumption
finding? Americans appear to be losing interest in dessert. In
pattern that has taken over, though, is Americans are snacking
its 29th annual Eating Patterns in America Report, The NPD
more than ever, and they are eating more sweets in between
Group reports only 12 percent of dinners eaten at home include
breakfast, lunch and dinner (and after dinner, as well).
a dessert, which is down from 15 percent ten years ago. The
highest dessert consumption The NPD Group found was in 1986
Ninety-one percent of people say they snack daily, according
when 24 percent of all dinners included a dessert.
to Nielsen. While snacking is on the rise among all ages and
genders, research shows that snacking among consumers over
"If this trend of the past 30 years continues, desserts will be
the age of 65 could contribute to additional years with a higher
gone from our dinner tables and we are on target to serve the
quality of life. We'll see more boomers who were raised in the
last dessert on February 27, 2054!" proclaims Harry Balzer,
"three square meals a day" era employ a "grazing" approach to
senior vice president and NPD's chief food industry analyst.
eating in 2015, according to food industry expert Phil Lempert.
Put into context, the true explanation of this research is that
Older Americans, adults over 65, are the heaviest dessert
Americans are not eating fewer sweets; they are quite simply
eaters. They eat dessert at home twice as often as any other
not eating sweets for dessert as often after dinner. Moderation
age group and even they are cutting back. For the year ending
has taken hold of the American diet. People are practicing
February 2014, people over 65 ate 76 desserts per person per
portion control, and that means smaller meals at a time.
year at home. There is a great opportunity here for retailers
to address this trend by producing more desserts dressed up
"The trend in American homes is about one-dish meals.
as snacks, both sweet and savory. The American public is still
Americans have been steadily cutting back the number of items
hungry for dessert. They just want it in portion sizes all day
served at a main meal," says Balzer.
long.
JOHN UNREIN
junrein@sosland.com
bakemag.com | APR 2015 > 03
http://www.bakemag.com
bake - April 2015
Table of Contents for the Digital Edition of bake - April 2015
bake - April 2015
Editor's Note - Dessert Changes Course
Table of Contents
News Bites - RBA crowns cake champ
Team USA selected
Bay State enters seed development
My Favorite Things
Management - Help Employees Understand FMLA
Legislation - GMO Legislation Reintroduced
Food Safety - New Services
Ingredients - Taste of the Tropics
Equipment - Washers for Food Safety
The Power of Unique
Tiered Pricing
Measuring Food Costs
Learning Leadership
Baguettes Make Sense
Where'd It Come From
Go Small
Graduation Variety
Alternate Éclairs
Cafe - Easy Lunch Traffic
Go Iced for the Summer
Products
Product Showcase
Classifieds
Ad Index
BakeMag.com
bake - April 2015 - BB1
bake - April 2015 - BB2
bake - April 2015 - bake - April 2015
bake - April 2015 - 2
bake - April 2015 - Editor's Note - Dessert Changes Course
bake - April 2015 - 4
bake - April 2015 - 5
bake - April 2015 - Table of Contents
bake - April 2015 - 7
bake - April 2015 - Bay State enters seed development
bake - April 2015 - 9
bake - April 2015 - My Favorite Things
bake - April 2015 - 11
bake - April 2015 - Management - Help Employees Understand FMLA
bake - April 2015 - 13
bake - April 2015 - Legislation - GMO Legislation Reintroduced
bake - April 2015 - 15
bake - April 2015 - Food Safety - New Services
bake - April 2015 - 17
bake - April 2015 - Ingredients - Taste of the Tropics
bake - April 2015 - ABM - 1
bake - April 2015 - ABM - 2
bake - April 2015 - ABM - 3
bake - April 2015 - ABM - 4
bake - April 2015 - 19
bake - April 2015 - Equipment - Washers for Food Safety
bake - April 2015 - 21
bake - April 2015 - The Power of Unique
bake - April 2015 - 23
bake - April 2015 - 24
bake - April 2015 - 25
bake - April 2015 - 26
bake - April 2015 - 27
bake - April 2015 - 28
bake - April 2015 - 29
bake - April 2015 - 30
bake - April 2015 - 31
bake - April 2015 - Tiered Pricing
bake - April 2015 - 33
bake - April 2015 - 34
bake - April 2015 - 35
bake - April 2015 - Measuring Food Costs
bake - April 2015 - 37
bake - April 2015 - 38
bake - April 2015 - 39
bake - April 2015 - Learning Leadership
bake - April 2015 - 41
bake - April 2015 - 42
bake - April 2015 - 43
bake - April 2015 - Baguettes Make Sense
bake - April 2015 - Where'd It Come From
bake - April 2015 - 46
bake - April 2015 - 47
bake - April 2015 - Go Small
bake - April 2015 - 49
bake - April 2015 - Graduation Variety
bake - April 2015 - 51
bake - April 2015 - 52
bake - April 2015 - 53
bake - April 2015 - Alternate Éclairs
bake - April 2015 - 55
bake - April 2015 - Cafe - Easy Lunch Traffic
bake - April 2015 - 57
bake - April 2015 - Go Iced for the Summer
bake - April 2015 - 59
bake - April 2015 - Products
bake - April 2015 - Product Showcase
bake - April 2015 - Classifieds
bake - April 2015 - 63
bake - April 2015 - 64
bake - April 2015 - 65
bake - April 2015 - Ad Index
bake - April 2015 - BakeMag.com
bake - April 2015 - 68
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