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Thursday, April 28, 2011

Baked Goods: Culinary Trend Mapping Report

For the past several years, consumers have been soothing themselves with all manners of baked goods, ranging from freshly made pies and Parisian macarons to decadent cookies and oozing lava cakes - all while enjoying new twists on old favorites as well as a more varied selection of baked goods and flavors.

Despite recent economic difficulties, baked goods generally remain an affordable indulgence, and one consumers can access in many places. The recession hasn't prevented sales of baked goods from growing, as the market has been pushed by a variety of drivers: convenience, premium ingredients, global flavor twists, wellness and nostalgia/comfort.
In Baked Goods: Culinary Trend Mapping Report, Packaged Facts and the Center for Culinary Development use the CCD signature Trend Mapping technique to profile seven sweet and savory baked good trends that provide fresh ideas for manufacturers and restaurant operators to enliven stale offerings, spruce up the bread basket and add excitement to both the baking aisle and freezer case.
The seven sweet and savory baked good trends appearing across the Trend Map® include:
  • Stage 1: The Micropatisserie
  • Stage 1: Alfajores
  • Stage 2: Popovers & Gougres
  • Stage 3: Specialty Frozen Desserts
  • Stage 3: Better Baking Mixes
  • Stage 4: Pretzel-mania
  • Stage 5: Gone Gluten-Free

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