bakingbuyer - March 2011 - (Page PAN 38)

CONSUMER TRENDS Demand Rising for Ethnic Fare and Value Options Bakery consumers are buying more healthy breads, ethnic fare, and epicurean desserts, according to new research from the International Dairy-Deli-Bakery Association. Interest in breads with a healthier profile is accelerating. Whole-grain bread consumption climbed 37% from 2009 to 2010, and consumption of value-added bread, such as iron fortified, high-fiber, and crustless, rose 28%. Artisan breads made with locally sourced ingredients are also popular as they contribute to attributes of freshness and authenticity. Mainstream bakeries are adding international fare, for example, with crusty Mexican bolillos. Hispanics are the fastest growing ethnic group in the U.S. At 50 million individuals, they’re the country’s largest minority. The topten largest U.S. cities have no ethnic or racial majority. America’s diverse melting pot brings with it a new global flavor curve—one that’s part comfort and authentic, and yet outof-the-box, creative, and bold. Decadent desserts, such as elaborate cakes and cupcakes, have been made even more appealing in single servings and bite-sized portions —which also happen to be simple, easy, grab-and-go options that give customers control of price, calories, and leftovers. According to the IDDBA, instore shoppers are sharpening their focus on value as far as shopping venue choice, so much that the market share of valueoriented formats, non-traditional grocery (supercenters, mass, wholesale clubs, dollar stores, military) will pass the traditional grocery (supermarkets, fresh format, limited assortment, and super warehouse) channel by 2017. Smaller, convenience-oriented stores will also grow with the influence of several global retailers. According to new research from The NPD Group, most consumers don’t enter the grocery store with a blank slate. Nearly 3 out of 4 U.S. households typically plan at least some dinners in advance, and half plan breakfast and lunch meals. The NPD report, “Before the Store,” found that of the 71% of households that plan at least some dinners in advance, 24% planned nearly all dinners in advance. Of the 53% of households that plan at least some lunches in advance, 13% planned nearly all lunches in advance. Roughly half of households planned at least some breakfast meals in advance, and 26% planned nearly all breakfasts in advance. “The frequency of meal planning is an indication that many purchase decisions are made prior to grocery shopping,” said Ann Hanson, executive director of product development at NPD and author of the report. “Retailers and manufacturers who can help consumers address meal planning challenges have the potential to become ingrained in the family meal planning and shopping cycle.” Shopper statistics from the IDDBA showed they visited the traditional supermarket instore bakery 0.61 times per week, down from 0.97 times a week in 2004. However, customers said they visited the self-service bakery one to three times a month in 2010, while the 2004 shopper was most often found there once a week. At the same time, IDDBA survey data shows customers shopped the commercial bakery aisle an average of 1.09 times per week in 2010. In the post-recession recovery, Generations X and Y are the consumers predicted to fuel economic growth. Gen X, aged 29 – 45 years, is 62-million consumers strong, with members in their prime earning (and spending) years, and three-quarters of them have young families. Gen Y, aged 10-28 years, has 85 million people and most do not have their own households; therefore, they have higher discretionary income. 38 MARCH 11 | PANADERIA

Table of Contents for the Digital Edition of bakingbuyer - March 2011

bakingbuyer - March 2011
EDITOR’S NOTE - Reacting to the Economy
CONTENTS
CONTENTS
INDUSTRY NEWS
RBA to Relocate Headquarters
Caravan Names Director, Food Ingredient Sales
Bread Bakers Guild Adds to Board
Hobart Launches “Get Back to Scratch”
Gonnella Baking Promotes Dan Herzog
Danisco Takes Food Protection Gluten-free
IDDBA Speakers for 2011 Show
Expert Baker Joins New French Bakery
Green Baking
Bakery Toolkit
The Power of Promotions
CONTENTS
Inside and Out
Turn Impulse into Volume
Promote Personal Connections
Package, Protect, Promote
Loyalty Rewards
Shopper Spotlight
A Hot Concept
What’s Baking in Semifreddi’s Ovens
Team USA Profile
USA WINS SIGEP BREAD CUP
The Final Results of the Sigep Bread Cup 2011
A Guide to GRADUATION Cake Licensing
Your Options
Related Defi nitions
Here Comes the Groom's Cake
Personal Touch
Pillow Talk
Social Circles
How to Mold Filled Chocolate Candies
Alternative Method for Larger Jobs
Signature Sandwich Breads
Graduates Take th e Cake
Uncertain Times
Bake Your Own Signature
More Cake, Please
Word of Mouth
Creative Inspirations
THUMBS UP FOR GOURMET COFFEE
SANITATION Takes Center Stage
Production Schedule
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
BAKER’S DOZEN
BakeMark's Panaderia
CARTA DE INTRODUCCIÓN - Fusión Cubana
INTRODUCTORY LETTER - Cuban Fusion
Panes Dulces
Pasteles de Graduación
La Demanda Crece Por Platillos Étnicos y Opciones de Mejor Valor
Fusión Cubana
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
NUEVOS PRODUCTOS DE TRIGAL DORADO
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
Sweet Breads
Wheat is on the Rise
Graduation Cakes
The Busy Graduation Season
Plan Ahead!
Demand Rising for Ethnic Fare and Value Options
Cuban Fusion
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
CALENDAR
NEW PRODUCTS FROM TRIGAL DORADO
FORMULAS

bakingbuyer - March 2011