The low carb fad is over. Baked goods are back in favor as consumers look toward glycemic indexes and the incorporation of more grains in their diets. While the category is one that experts see as mature, a quick rundown from industry analysts shows there is room for inventory improvements and innovations that will inspire sales.
The Bakery Aisle
Whole grains are expected to build interest in the baked goods category as consumers seek everything--from pancakes to muffins to cookies and crackers--packed with whole grains goodness. (Look for our feature on Great Grains next month.)
Manufacturers are working toward adding more grains into their recipes, and luckily, whole grains are much easier to incorporate than the reformulation of recipes to eliminate trans fats. According to Mintel's research, the number of whole grain bakery product introductions increased 530 percent from 2001 to 2005. This count actually includes a significant number of breakfast food items like waffles, pancakes, etc.
Consumers have shown a willingness to embrace healthier food products, although taste will always dominate, especially in a sweet and dessert category such as cakes and pies. The convenience of more grain products fits into their desire for more healthy solutions to be delivered through the foods they consume.
Minters Cookies U.S., Update, April 2005 reported that many of the new cookie product introductions in 2004-2005 were health-oriented innovations. Pepperidge Farm, for example, introduced sugar-free Chocolate Chip Chunk cookies, offering a healthier premium cookie option.
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A new report from Packaged Facts, Cookies in the U.S., reaffirms this healthy alternative. Removing trans fats, upscaling to gourmet and organic, and doubling t ...