Report from IDDBA finds smaller portions, gourmet sweets helping sales.
Sales at in-store supermarket bakeries climbed during the first half of 2011, fueled by trends like smaller portion sizes, innovative donuts and pies, and bake-off production, according to "What’s in Store 2012," the annual trends publication from the International Dairy-Deli-Bakery Association (IDDBA).
Mini-portion sizes are a hot trend in the bakery aisle, as they retail at lower pricepoints and carry fewer calories compared to their full-size counterparts. Examples include mini pies, cupcakes, and cake pops. “Free-from” products–including gluten-, nut-, allergen- and animal-free products–also are popular, as are organic and non-GMO products. Fiber and whole grains are healthful additions to in-store bakery selections, particularly in light of the new U.S. Department of Agriculture MyPlate dietary guidelines, which encourage more whole grain consumption.
Consumers 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, from novel to sophisticated. Wacky donuts, such as those topped with Fruit Loops and Rice Krispie treats, are the nostalgic counterpart to more sophisticated 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 indulgence.
Customers are keen to know where their food comes from and more stores today offer fresh-baked artisan breads produced on-site. Bake-off is the most favored in-store bakery production method, with 32.2 percent of bakeries reporting it as their primary method. However, scratch baking has made a significant comeback. Nearly 16 percent of surveyed bakery operators said scratch baking best defined their production method in 2010, nearly double the 8.1 percent reported five years ago, according to Progressive Grocer.
More than half of retailers surveyed said the at-home eating movement boosted sales in the 52 weeks ending March 31, 2011, as consumers are eating at home more often to offset financial hardship. Moreover, 91 percent of households buy at least one in-store bakery product each year. Additionally, in-store bakery department sales increased 2.2 percent to $10.4 billion over the 52-week span ending May 28, 2011, according to Perishables Group. (Data projected to 100 percent ACV.)
According to Perishables Consumer Profiles, White/Caucasian consumers make up three-quarters of bakery consumers in top stores. Hispanic consumers also have a strong shopping index for in-store bakeries. In fact, the growing Hispanic population will noticeably impact in-store bakery sales.
For more information, visit www.iddba.org.