Dos and don’ts: functional ingredients
By Kate Kehoe, Marketing Executive at FMCG Gurus Many consumers tend to scrutinize nutritional labels when buying bakery products, with
Tag: sugar
Healthy snacking trends in the bakery market
Consumers snack for a variety of reasons. This can range from being a substitute for a skipped meal, needing an energy boost, or for a moment of escapism and comfort.
Healthy snacking trends in the bakery market
Consumers snack for a variety of reasons. This can range from being a substitute for a skipped meal, needing an energy boost, or for a moment of escapism and comfort. Bakery products are popular among consumers for snacking, with 63% of global consumers turning to biscuits and cookies as their preferred type of snack, according to Kate Kehoe, Marketing Executive, FMCG Gurus.
Supermarket bread makes strides
Cost-sensitive and inflation-wary consumers in Germany are bound to increasingly head to the supermarket and discounters for their bread for baked goods in 2023, as they search for a cheaper weekly shopping basket overall. However, the country continues to favor traditional bread. Health awareness and consumers’ unwavering appreciation for local and regional products are bakeries’ best bet.
Egg replacement challenges and solutions
Eggs are highly functional ingredients and can be difficult to replace, especially by substituting with just a singleingredient.
Associations call for action to address sugar shortage
The National Confectioners Association (NCA) and the Association of Chocolate, Biscuit and Confectionery Industries of Europe (CAOBISCO) released a joint statement calling for governments of both the United States and Europe to take urgent action to address sugar shortages.
