Specialty Food Magazine

MAR 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 52 of 63

RESEARCH SPOTLIGHT BREAD: On the Rise This category continues to grow, but manufacturers could see further gains by expanding product uses and leveraging social media. BY EVA MESZAROS T he author Miguel de Cervantes once wrote, "All sorrows are less with bread." Such is the case with this omnipres- ent food: Despite already being a staple in 99 percent of households in the U.S., the retail bread market reached a new high in 2011 with total sales of $21.6 billion. The economic downturn in recent years had minimal impact; in fact, some households show increased bread intake while cutting back on eating out. Mintel defines the bread category to include: fresh loaf bread, including white, brown and whole grain (sliced/ unsliced, wrapped/unwrapped); fresh rolls, buns and croissants; tortillas, taco shells and tostadas; fresh bagels, bialys and English muffins; and refrigerated or frozen bread, bagels/bialys and English muffins. Excluded are baked goods, such as muffins and scones, and home baking products, such as flour yeast, as well as bread mixes and cakes. 50 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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