bake - February 2015 - 3

editor's note

February 2015 / Issue 2

THE INGREDIENTS ISSUE:

the outlook for retail
Many items at US retail food stores have seen lower than

For 2014, ERS forecasts that food price inﬂation will return to

average inﬂation or even deﬂation year-over-year, according to

a range closer to the historical norm. Over the past 20 years,

the US Department of Agriculture's Economic Research Service

retail food prices have risen by an average of 2.6 percent per

(ERS). Prices for bakery products declined from October 2014

year. The food-at-home consumer price index (CPI) increased

to November 2014 by 0.4 percent and are up 0.2 percent

more in the ﬁrst six months of 2014 than it did in all of 2013;

year-over-year.

however, given its current trajectory, it is on track for normal
annual inﬂation.

Many ﬂour products and bakery items have seen falling prices
in recent months, as world wheat production remains at a

Inﬂationary pressures are expected to be moderate, given the

record high, according to government reports.

outlook for commodity prices, animal inventories, and ongoing
export trends. Retailer margins, having contracted since the

One exception is egg prices, which rose 2.8 percent from

2012 drought, may expand if input prices rise, which should

October 2014 to November 2014 and were 6.2 percent above

contribute to inﬂation. As a result, the food, food-at-home, and

November 2013 levels. Some factors behind the recent increase

food-away-from-home CPIs are expected to increase 2.25 to

in retail egg prices include a greater number of eggs being

3.25 percent in 2014 over 2013 levels.

broken and an increase in the number of eggs being exported.
ERS expects egg prices to increase 7.0 to 8.0 percent for 2014.

Looking ahead to 2015, ERS predicts that food-at-home prices

This month's cover story examines several factors that could

will see normal to slightly lower than average food price inﬂa-

lead to even higher prices for shell eggs this year.

tion, increasing 2.0 to 3.0 percent.

JOHN UNREIN

junrein@sosland.com

bakemag.com | FEB 2015 > 03

http://www.bakemag.com

bake - February 2015

Table of Contents for the Digital Edition of bake - February 2015

Bake - February 1, 2015
Editor's Note - The Outlook for Retail
Table of Contents
News Bites - AB Mauri North America moves headquarters
Bay State expands Arizona milling capacity
Guild announces Bread Lab workshop
My Favorite Things
Management - Benefits Attract Quality
Labor Front - What is Full Time?
Food Safety - Food Allergy Friendly
Ingredients - Research Fuels Strawberry Innovation
Equipment - Divider/Rounders
All Cracked Up
Grow Business with Granola
Catering to Healthy Lifestyles
Building Strength
Go Artisan
Fifty Shades of Pretty Cake
Spring Approaches
What’s Ahead for Cookies?
Cafe - Get Into Pizza
Gluten Free Pizza
Creating a Unique Menu with Flavored Coffee
Products
Product Showcase
Classifieds
Ad Index
Online
bake - February 2015 - Bake - February 1, 2015
bake - February 2015 - 2
bake - February 2015 - Editor's Note - The Outlook for Retail
bake - February 2015 - 4
bake - February 2015 - 5
bake - February 2015 - 6
bake - February 2015 - Table of Contents
bake - February 2015 - Guild announces Bread Lab workshop
bake - February 2015 - 9
bake - February 2015 - My Favorite Things
bake - February 2015 - 11
bake - February 2015 - Management - Benefits Attract Quality
bake - February 2015 - 13
bake - February 2015 - Labor Front - What is Full Time?
bake - February 2015 - 15
bake - February 2015 - Food Safety - Food Allergy Friendly
bake - February 2015 - 17
bake - February 2015 - Ingredients - Research Fuels Strawberry Innovation
bake - February 2015 - 19
bake - February 2015 - Equipment - Divider/Rounders
bake - February 2015 - 21
bake - February 2015 - All Cracked Up
bake - February 2015 - 23
bake - February 2015 - 24
bake - February 2015 - 25
bake - February 2015 - 26
bake - February 2015 - 27
bake - February 2015 - 28
bake - February 2015 - 29
bake - February 2015 - Grow Business with Granola
bake - February 2015 - 31
bake - February 2015 - 32
bake - February 2015 - 33
bake - February 2015 - Catering to Healthy Lifestyles
bake - February 2015 - 35
bake - February 2015 - 36
bake - February 2015 - 37
bake - February 2015 - Building Strength
bake - February 2015 - 39
bake - February 2015 - 40
bake - February 2015 - 41
bake - February 2015 - Go Artisan
bake - February 2015 - 43
bake - February 2015 - 44
bake - February 2015 - 45
bake - February 2015 - Fifty Shades of Pretty Cake
bake - February 2015 - 47
bake - February 2015 - 48
bake - February 2015 - 49
bake - February 2015 - Spring Approaches
bake - February 2015 - 51
bake - February 2015 - What’s Ahead for Cookies?
bake - February 2015 - 53
bake - February 2015 - Cafe - Get Into Pizza
bake - February 2015 - Gluten Free Pizza
bake - February 2015 - Creating a Unique Menu with Flavored Coffee
bake - February 2015 - 57
bake - February 2015 - 58
bake - February 2015 - 59
bake - February 2015 - Products
bake - February 2015 - 61
bake - February 2015 - Product Showcase
bake - February 2015 - 63
bake - February 2015 - Classifieds
bake - February 2015 - Ad Index
bake - February 2015 - Online
bake - February 2015 - 67
bake - February 2015 - 68
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