Print and Apply Your
Own Product Labels!
©2015 Primera Technology, Inc. Primera is a registered trademark of Primera
Technology, Inc. All data and company names used in sample outputs are fictitious.
1-800-797-2772
sales@primera.com
www.primeralabel.com
眀 眀 眀⸀ 吀 栀 攀 䘀 爀 攀 渀 挀 栀 䘀 愀 爀 洀 ⸀ 挀 漀 洀
Winter Fancy Food Show Booth 549
Winter Fancy Food Show Booth 4528
According to Mintel's latest report, "Baking Mixes, US January
2016" total U.S. sales of baking mixes declined in 2015 by 3.4 per-
cent to $4.1 billion and are forecast to continue declining through
2020. Experiencing the steepest fall-off, according to Mintel, will be
bread and cookie mixes, and cake and pastry mixes.
Helping to combat declining sales, says Maitland, are product
options that are natural and organic, allergen-free, and those that fit
special diets like Paleo and vegan. She points to a recent report from
research companies SPINS and IRI, showing that "natural products
were up 9 percent and specialty products were up 4 percent." In the
specialty baking mixes category specifically, 18 percent of consumers
reported purchasing these products in 2016, up from 16 percent the
year prior, according to "Today's Specialty Food Consumer 2016," an
annual report from the Specialty Food Association and Mintel (see
highlights starting on p. C1). Purchasing is fairly consistent across
age groups, but highest among millennial specialty food consumers.
"Products that address increasing consumer concerns towards
packaged and processed foods, artificial ingredients and preserva-
tives, and showcase a more attractive deck with ingredients like
non-GMO ancient grains, proteins, and pro- and pre-biotics, will
help give the category the push that it needs," Maitland adds.
Understanding the Consumer
More than four in 10 people say they use baking mixes because they
are faster and easier than baking from scratch, notes Mintel's report,
but younger shoppers are looking at baking mixes for something
beyond speed.
60 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
