Changing habits in the bakery category

It’s well known that people’s eating habits change in challenging times, but the COVID-19 pandemic has probably had a bigger impact on people’s lifestyles than anything else since World War II. It goes without saying that the pandemic has created challenges for the food and drink industry, but it has also been the catalyst for new opportunities.

There have been significant changes in the types of food people are choosing and the way food is being consumed, with 85% of consumers saying they have changed their food habits during the pandemic.

Our recent European bakery industry research report, which surveyed 400 senior bakery industry professionals across Germany, France, Spain and the UK, indicated that new-product development (NPD) cycles are changing rapidly as a result. More than a third (37%) stated that they are concentrating on new product development to support business recovery, and another 36% said they are prioritising product reformulations in line with current trends, to drive consumer demand.

Our report has identified some of the key trends that have emerged or been accelerated and which we expect to continue as we move forward.

This article is available in full in the February-March 2021 issue of Nutraceuticals Now

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