Madison, WI — Grocery shoppers are utilizing in-store bakeries (ISBs) to conveniently supplement meals at home, as well as to indulge in mini treats in a rainbow of flavors, according to What’s in Store 2013, the annual trends report of the International Dairy-Deli-Bakery Association.
Ninety-two percent of U.S. households purchased a bakery item in the 52 weeks ending March 31, 2012, according to Nielsen Perishables Group FreshFacts® Shopper Insights, powered by Spire data. Shoppers made 13 ISB purchase trips on average in the same time frame, up one visit from the year before. The average department spend per trip totaled $4.58, and the total basket size was about $57, according to NPG.
Convenience, portion control, indulgence, and global flavors are the hottest trends in ISB, according to Jonna Parker, director of account services, and Matt Lally, bakery specialist, Nielsen Perishables Group.
Health in the In-Store Bakery
Recently, popular bakery health claims include gluten-free, free-from, sugar-free, organic, and whole grain
bakery products. Smaller portion sizes appeal to smaller households and smaller waistlines.
Top Bakery Trends
Donuts are the most popular bakery item, according to Progressive Grocer research. Variety is a key factor to in-store bakery resilience in the donut market, according to Parker, NPG. Interest in breakfast foods is growing and consumers are price sensitive, making value-priced donuts a popular alternative to a restaurant breakfast.
Creative donuts, with ethnic flavors like crème brulee and tres leches, are popular, according to InStoreBuyer, and wacky toppings like Cocoa Puffs cereal are piquing interests. Gourmet donuts delight taste buds with genteel flavors like lavender and powdered vanilla. Ethnic pastries, like Texan kolache and Turkish lokma, are also trendy donut variations, according to the James Beard Foundation blog.
Dessert trends include alcohol-inspired treats in flavors like mojito and piña colada, as well as nostalgic treats and breakfast items, like beignets and donuts, as dessert. Cupcakes are among the strongest growing product groups in the bakery, said Lally, NPG. Other bakery trends include gift cookies, decorated and with messages, according to Matt Hudak, research analyst, Euromonitor.
Classic desserts like pies are popular, according to Packaged Facts. Nostalgia has set in with flavors like butterscotch, pear, lemon, and lime. Pop culture flavors are influencing desserts in the form of candy bar ingredients and inspiration from breakfast cereal flavors.
According to Datassential research, cakes trends include nostalgic flavors like red velvet and s’mores, plus different textures with add-ins, like nuts, and decadent chocolate combinations. Dessert food trucks, dessert beverages, mini-desserts, alcohol-infused cakes, and contrasting sweet/savory flavors are also hot dessert trends.
Wedding cake flavors are getting adventurous with flavors like Oreo, chocolate peanut butter, and funfetti
twists, according to Modern Baking. Anything goes with cake shape trends, including mixing rounds with squares and other mismatched layers, as well as stacking layers in untraditional ways. In an important move for in-store bakeries, the Wall Street Journal noted that supermarket chains are stepping in to help frugal brides bring elegant cakes to their weddings. Store decorators are keeping up with the top wedding trends by attending classes and catering to brides’ motifs and colors.
Globally-inspired ethnic breads, like Naan and Bolillos, are hot in ISBs, Parker said. Whole wheat bread beat out white as the variety U.S. households eat most often, according to Packaged Facts.
What’s in Store 2013, our 27th edition, is a 200+ page trends report that details consumer and industry
trends affecting the dairy case, cheese case, bakery, deli, and foodservice supermarket departments. Its nearly 200 tables, developed in cooperation with leading industry firms and associations, include department sales, per capita consumption, consumer preferences, random-weight, UPC, and private label sales data. The cost is $99 for IDDBA members and $399 for non-members, plus shipping and handling. For more information and to order, visit iddba.org/wis.
About IDDBA: IDDBA is a nonprofit membership organization serving the dairy, deli, bakery, cheese, and supermarket foodservice industries. Member companies enjoy many benefits and services including the annual seminar and expo, leading-edge research, training programs, management tools, and an annual trends report. For more information, contact IDDBA at 608.310.5000 or visit our Web site, iddba.org.
Source: The International Dairy•Deli•Bakery Association™
