Baking & Snack - September 2015 - 16

Non-GMOs continue to grow

Packaged Facts has pegged the global
market for food and
beverage products
sold at retail and
made with nonGMO ingredients
at $550 billion.
The US accounts
for 36% of sales, or
$198 billion, according
to the market research
research director of
Packaged Facts, said there

is a steady increase in the number of products identified as nonGMO. New product launches in the US are estimated to be approximately 2,000 per year, up from just a few hundred 10 years
ago. Driving the market is the consumer perception that such
products are healthier than their conventional counterparts.
Organic and natural foods accounted for the lion's share of
domestic non-GMO sales at 60% of the US market last year.
Packaged Facts projected that will increase to nearly 75% of overall non-GMO retail sales by 2019.
In its report "Non-GMO Foods: US and global market
perspective, 2nd edition," Packaged Facts forecasted the total
global market for non-GMO foods and beverages will nearly
double by 2019 due to a compound annual growth rate of 15%
between 2014-19.
- Keith Nunes, Food Business News

IBIE searches to expand education program
The International Baking Industry Exposition (IBIE), scheduled
for Oct. 8-11, 2016, at the Las Vegas Convention Center, officially
opened a call for speakers in its education program.
IBIE said it is looking for professional speakers, business experts, cake decorators and other industry professionals who have
expert knowledge about the baking industry. Those interested are

welcome to propose topics such as new technology, working with
millennials, marketing technology specific to the baking industry,
the healthy eating movement or a topic related to the applicant's
specific expertise.
For more information or to submit a proposal to speak at the
event, visit

ABA's Fall Policy Conference brings new light to critical issues
The American Bakers Association's (ABA) 2015 Fall Policy
Conference, slated for Oct. 20-22 at the Marriott Marquis in
Washington, DC, will deliver more than any meetings in the past.
The conference fosters the education and development of
the industry's next generation of leaders, offering leadership
training, advocacy education, Capitol Hill lobbying visits, networking opportunities and more. Attendees will learn about
policy issues and get access to consumer trends and leave with

valuable information to enable them to grow professionally.
A number of nationally recognized experts in the baking industry will speak about topics ranging from the egg crisis to the
global food safety initiative. Breakout and policy committee sessions will provide opportunities for bakers to learn about and
collaborate on key topics, identify best practices and share innovative trends. Registration and more information is available


of surveyed consumers
One-third of respondents to
reported they no longer
a recent survey said they
are more concerned about enjoy the foods they eat because of safety
and quality concerns.
food product safety and
quality than they were a
year ago, and 50% are more
of consumers believe
concerned than they were
national brands to
five years ago.
be healthier than private brands.


Source: Daymon Worldwide

16 Baking & Snack September 2015 /

Table of Contents for the Digital Edition of Baking & Snack - September 2015