bake - February 2013 - 3

editor’s note

February 2013 / Issue 2

THE INGREDIENT ISSUE:

two trends for 2013
There are two trends that bode particularly well for retail

“This is one of the biggest changes in our attitudes about

baking. One is America’s decline in dieting, which is driven,

health over the last 30 years,” Balzer says.

at long last, by the consumer’s realization that fad diets are
not sustainable.

About 20% of adults reported to NPD that they are on a diet,
a significant decline from 31% in 1991, according to NPD’s

“Our data suggests that dieters are giving up on diets more

National Eating Trends research. What’s notable is that women,

quickly than in the past. In 2004, 66% of all dieters said they

still the primary food shopper, are leading the decline in

were on a diet for at least six months. In 2012, that number

dieting. In the past 10 years, the percentage of women on a diet

dropped to 62%. Perhaps people are not seeing results

has dropped by 11 points.

quickly enough,” says Harry Balzer, vice president of The NPD
Group and author of The 27th Annual Eating Patterns

The other current trend that plays in the bakery’s favor is how

in America Report.

Americans are embracing a new food culture. Gone are the
days when food was viewed as strictly sustenance or, even

Americans want to lose weight, he points out, “but we are

worse, something that would make us fat.

seeing a change in attitudes about being overweight.” This
evidence is clear from NPD’s mountain of ongoing research.

Great food is being celebrated, and great bakers are being

Last year, 23% percent of Americans agreed that people who

recognized as food industry leaders. This month’s cover story

are not overweight look a lot more attractive. That number is

features one of those rising stars, Solveig Tofte. We hope you

down substantially from 55% in 1985.

enjoy our coverage, and we wish you a prosperous year.

JOHN UNREIN

junrein@sosland.com

bakemag.com | FEB 2013 > 03



http://www.bakemag.com

bake - February 2013

Table of Contents for the Digital Edition of bake - February 2013

bake - February 2013
Editor's Note - Two Trends for 2013
Table of Contents
News Bites - Cup4Cup Features Gluten-Free Flour
3 Girls Cupcakes at Sports Arena
Next RBA Roadshow to Arrive in Seattle
Bruegger’s Bagels Plots Expansion
King’s Hawaiian Goes Virtual
Management - Develop a Hiring Process
Tax Tips - Best Auto Deduction
Labor Front - Wage Compliance Crackdown
Legislation - New Food Safety Rules
Ingredients - Wheat: Supplies Up, Quality Down
The Ingredient to Success
Ingredient Costs
The Drought Effect
Open Dialogue
A Dynamic New Model
Watch out for low-price guarantees
The Whole-Grain Train
Countdown to Easter
Trending Tortes
Cookies for All Occasions
Cafe - Rise of the Za
Exotic pizza combos
Products
Showcase
Classifieds
Ad Index
bake - February 2013 - bake - February 2013
bake - February 2013 - 2
bake - February 2013 - Editor's Note - Two Trends for 2013
bake - February 2013 - 4
bake - February 2013 - Table of Contents
bake - February 2013 - 6
bake - February 2013 - 7
bake - February 2013 - Next RBA Roadshow to Arrive in Seattle
bake - February 2013 - 9
bake - February 2013 - King’s Hawaiian Goes Virtual
bake - February 2013 - Management - Develop a Hiring Process
bake - February 2013 - 12
bake - February 2013 - 13
bake - February 2013 - Tax Tips - Best Auto Deduction
bake - February 2013 - 15
bake - February 2013 - Labor Front - Wage Compliance Crackdown
bake - February 2013 - Legislation - New Food Safety Rules
bake - February 2013 - 18
bake - February 2013 - 19
bake - February 2013 - Ingredients - Wheat: Supplies Up, Quality Down
bake - February 2013 - 21
bake - February 2013 - The Ingredient to Success
bake - February 2013 - 23
bake - February 2013 - 24
bake - February 2013 - Ingredient Costs
bake - February 2013 - 26
bake - February 2013 - 27
bake - February 2013 - 28
bake - February 2013 - 29
bake - February 2013 - The Drought Effect
bake - February 2013 - 31
bake - February 2013 - 32
bake - February 2013 - 33
bake - February 2013 - Open Dialogue
bake - February 2013 - 35
bake - February 2013 - 36
bake - February 2013 - 37
bake - February 2013 - A Dynamic New Model
bake - February 2013 - 39
bake - February 2013 - 40
bake - February 2013 - Watch out for low-price guarantees
bake - February 2013 - The Whole-Grain Train
bake - February 2013 - 43
bake - February 2013 - Countdown to Easter
bake - February 2013 - 45
bake - February 2013 - Trending Tortes
bake - February 2013 - 47
bake - February 2013 - Cookies for All Occasions
bake - February 2013 - 49
bake - February 2013 - 50
bake - February 2013 - 51
bake - February 2013 - Cafe - Rise of the Za
bake - February 2013 - Exotic pizza combos
bake - February 2013 - Products
bake - February 2013 - 55
bake - February 2013 - Showcase
bake - February 2013 - Classifieds
bake - February 2013 - Ad Index
bake - February 2013 - 59
bake - February 2013 - 60
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