bake Special Report - November 2022 - 35

messages growing in consumer
interest.
From the bakery, she noted,
consumers seek out the following:
* Free samples
* Assortment of variety
* Coffee shop bakery
experience
* Rotation of global breads
and sweet baked goods
* Bakery food trucks
* Unique flavor combinations
that stimulate the senses
The latter four factors, Halliburton
pointed out, are all experiences.
As for flavor trends, chocolate,
strawberry and banana rank high,
followed by cinnamon, hazelnut,
mango, orange, and lemon.
Emerging ingredients include
cauliflower, potato, coconut, and
almond flour.
" We are seeing consumers
respond favorably to these, "
Halliburton said. " They also want
to hear your story, and sustainability
is coming into focus. 32% say they
would pay attention to something
that prevents mold in bread. "
Keto friendly
There are two types of consumers
when it comes to demand for carbheavy
foods, like pizza: those who
say to bring on all the carbs and
those who reinvent the recipes with
" keto-friendly " ingredients that can
help limit carbs or the potential
impact of carbs. And according to
the latest data from Ardent Mills'
proprietary research, CPG manufacturers,
foodservice manufacturers,
and commercial bakers that want
to serve up the best pizza options
There are two types of consumers when it comes to demand for carb-heavy foods.
for their customers shouldn't limit
themselves to keto-only options. As
it turns out, nearly any carb-conscious
offering will do.
Why? Because there is a significant-and
often overlooked-difference
between consumers who identify
as wanting to reduce the amount
or impact of carbs they consume in
their diets (and look for products
and dining experiences that cater
to that desire) and consumers who
claim to be " keto. " So how many
carb reduction-focused consumers
are we talking about here? Quite a
lot. About four times the number
of consumers who self-identify as
" keto " report attempting to reduce
or eliminate carbs from their diet.
A quick reminder: " Ketosis is a
process that happens when your
body doesn't have enough carbohydrates
to burn for energy. Instead,
it burns fat and makes things called
ketones, which it can use for fuel. "
In fact, while only approximately
6-8% of consumers follow a keto
diet, many say they structure their
diet to minimize or avoid carbs
Bake Magazine Digital Special Report 4 | Volume 3 | bakemag.com
regularly (16%) or occasionally
(31%). And 28% of those consumers
claim they will reduce carb intake
more frequently over the next 12
months.
This is good news for CPG manufacturers,
foodservice providers, and
commercial bakers that experiment
with carb-conscious pizza options-
and fantastic news for you as you
move to meet rising customer
demand.
We don't need to look any further
than the $4 billion of products sold
in the " carb-conscious category "
in 2020-a 20% YOY increase over
2019-to know where consumer
interest lies. But shopper online
search behavior makes it especially
clear that carb-conscious
options are in high demand on both
retailers' shelves and in restaurants.
Several low carb and carb-conscious
keywords have a notable number of
average monthly searches (in the
U.S. alone), consistently trumping
search terms that contain " keto. "
*
" low carb bread " (33,100
searches per month)
35
ARDENT MILLS
http://www.bakemag.com
bake Special Report - November 2022

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