Craft baking, it seems, is a growing trend. Research by IRI shows that sales of baking products have been rising steadily, up by 62% since 2007. The market research and shopper insight firm says this trend is driven partly by families being keen to get back into the kitchen and cook for themselves, but also by celebrity baker shows on television.
Nanotechnology sounds all new-fangled and modern. But it is not. According to José Miguel Aguilera of Universidad Católica de Chile, Santiago, “nano” has been part of food processing for centuries, since many food structures naturally exist at the nano-scale.
Being in the business of baking, as any other business, is about improving that bottom line and making a profit. This, in turn, depends on the market itself, writes Andre Erasmus, and growing that market can mean moving outside of your comfort zone.
The thinking consumer, it is said, discerns the difference between fads and trends, between fashion and something that is here to stay. And, writes Andre Erasmus, getting this right if you are a major baker is crucial to preventing a loss of sales.
The UK government has taken the lead in fighting obesity with the launch of its childhood obesity plan, writes Andre Erasmus. It’s a program that will initially focus on the categories that make the largest contributions to children’s sugar intake, including breakfast cereals, biscuits, cakes and confectionery.