bakingbuyer - November 2011 - (Page PAN -41)

to chains when it comes to food quality and the ability to customize their orders. However, 21% believe they do a worse job than chains in regards to convenience and 20% say they fall behind chains in the area of fast service. At bakery cafés, wraps and sandwiches featuring artisanal breads are a primary focus of a bakery cafe’s menu positioning. A look at the most prevalent bread types for lunch and dinner sandwiches shows tortillas as the most-frequently mentioned sandwich bread, at 11.7 percent. Focaccia, positioned as a European-style artisan bread variety, ranks second (9.1 percent). Ciabatta, sourdough and pumpernickel have all increased significantly on bakery cafe menus since 2008. Technomic data also indicates room for more variety on bakery cafe breakfast menus. A third of consumers (34 percent) strongly agree that they would visit bakery cafes more often for breakfast if their menus offered a wider variety of breakfast items. The service element seems to be particularly important to users of bakery cafes. Three in four consumers (75 percent) report that the quality of service is very important when deciding which bakery cafe to visit, and about two-thirds (66 percent) consider the speed of service to be very important. SUPERMARKET TRENDS For supermarket bakeries, sales climbed through the first half of 2011, fueled by trends like smaller portion sizes, innovative donuts and pies, according to What’s in Store 2012, the newly released annual trends publication from the International Dairy-Deli-Bakery Association. According to Perishables Consumer Profiles, Hispanic consumers have a strong shopping index for instore bakeries. In fact, the growing Hispanic population will noticeably impact ISB sales. Couples with no children and older consumers are more likely than households with children to visit instore bakeries. To offset financial hardship consumers eat at home more often. Ninety-one percent of households buy at least one instore bakery item each year. Instore bakery department sales increased 2.2% to a total of $10.4 billion over the 52-week span ending May 28, 2011, according to Perishables Group. Cost- and calorie-conscious consumers seek the instore bakeries looking for these product attributes. Mini-portion sizes of about two-tofour bites are a hot trend, as they retail at lower price points and typically carry less of a caloric impact compared to their full-size counterparts. Mini pies, cupcakes, and cake pops are examples of this trend. Fiber and whole grains are healthful additions to ISB selections, particularly in light of the new 2010 U.S. Department of Agriculture dietary guidelines, which encourage consumption of more whole grains. Shoppers want a wider array of sweet desserts, including intriguing gourmet and wacky donuts, crème puffs, and sweet crepes to name a few. Donuts span the flavor spectrum. Unique donuts, such as those topped with nostalgic treats such as Fruit Loops and Rice Krispie treats, are the kiddie counterpart to more original donuts, like those filled with fresh fruit preserves or gourmet chocolate. Pies are available in a plethora of shapes and sizes, including pie pops on sticks, upside-down pies, and pies baked in canning jars. Flavor is as vital as ever in the bakery. Sweet, hot, salty, and tart combinations give consumers a double jolt of delectable dessert indulgence. For instance, baby back rib cupcakes combine sweet and savory in one decadent package. Bakery products have 91% household penetration, according to Perishables Group FreshFacts Shopper Insights powered by Spire data, evidence that a growing number of consumers across the demographic spectrum seek out fresh supermarket bakery options. To save money, consumers eat at home more, adding to ISB sales. More than half of retailers surveyed said the at-home eating movement boosted sales in the 52 weeks ending March 31, 2011. NOVEMBER 11 | PANADERIA 41

bakingbuyer - November 2011

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