I
t's been a tough time for traditional baking products. "The high
sugar content, dirty ingredient [panels], and bad nutritionals are
driving conventional declines, not to mention that fewer people
are baking due to time constraints," says Rachelle Maitland, category
manager, KeHE.
While conventional baking mixes are on the decline, new
offerings with alternative flours and improved packaging
may help boost a category ripe for reinvention.
BY NICOLE POTENZA DENIS
PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON–DEGNI
better baking
OUT OF THE BOX
FALL 2016 59
category spotlight
