Cookies, donuts and hand candies remain popular in panaderías
Prepare for an explosion in shopper demand for the cookies, donuts and small treats that are perfect for snacks and family get-togethers.
“The economy has influenced our customers, and they have been affected. But now it’s starting to come back,” says Melchor Landin, chef baker and owner of Mexico Bakery, which has three locations in California. “This summer there will be big parties and more weddings. I hope everything will return to normal. It’s good for everyone.
It should be noted on a large scale that 37% of shoppers typically purchase gourmet baked goods from a specialty store, such as panaderias. According to the American Bakers Association and Food Marketing Institute’s Power of Bakery Report, being a premier bakery destination is important to capturing the category’s many journeys among primary and secondary shoppers.
“Indulgence is a clear sales driver in the fresh bakery sector, accounting for 76% of total shelf sales, and the analysis highlights the importance of segmenting audiences to better align innovation, merchandising and marketing,” said Rick Stein, IMF Vice President, Fresh Foods. “For example, given that Millennials are almost twice as likely to shop exclusively from in-store bakery than Boomers, at 30% versus 17%, carrying and highlighting the attributes and claims of Desirable product can help drive sales and loyalty based on your store demographics. ”
Leslie G. Sarasin, IMF President and CEO. “Grocers and consumers have shown tremendous resilience over the past year, and shoppers are excited about a cautious return to normal.”
Big nibbling boost
Snacking is definitely back with buyers. From nutrient-dense bakery bars to pizza crust made with wholesome ingredients, healthier snacks that deliver health benefits are trending up — and up rapidly.
“Snack makers are harnessing the best of both worlds to appeal to snackers who also want perks to justify themselves and assuage guilt. Snacks grew tremendously during the pandemic lockdown with a twist, and snacks needed to deliver more than just taste,” Kantha Shelke said. , PhD, CFS, IFT Fellow, Director, Corvus Blue LLC, a food science and nutrition research company.
In the restaurant industry, new Culinary Visions® consumer research of more than 2,000 consumers nationwide suggests that restaurants that have explored new business models to keep customers fed and connected during the pandemic are reaping the benefits of the new post-pandemic culture. The study was inspired by restaurants that have found inventive ways to nurture their communities and stay connected with their customers while keeping their businesses alive.
Restrictions over the past two years have done little to dampen consumers’ desire to explore new foods and cuisines. 76% of consumers surveyed consider themselves adventurous eaters. This sense of adventure appeals both at home and in the restaurant. 84% said they like being creative with ingredients.