BakeMark's Bakin N Rockin - March 2011 - (Page 4)

Specialty Gourmet Products on the Rise As America grows in population and ethnic diversity, so does the complexity of niche segments of food shoppers across the nation. Arguably the fastest growing niche market in the U.S. is the specialty gourmet shopper. But until recently, it was difficult to track the growth of the specialty gourmet marketplace or identify the specific needs of the specialty gourmet shopper because of the availability of reliable sales data. That is changing now with the emergence of new data sources such as SPINS, a leading information provider for the $63 billion specialty food industry. Through a strategic alliance with The Nielsen Co., SPINS was created in 1995 to provide syndicated data reports on both the natural and specialty gourmet food and beverage channels. To better understand the purchasing habits of the specialty gourmet shopper, consider that this is a shopper group that frequently dines out at The Cheesecake Factory and shops at Dean & Deluca. More recently, specialty gourmet shoppers have expanded their horizons and sought out more choices of gourmet food shops. Evidence of this trend can be seen in the bakery business with the growing popularity of premium and indulgent types of cupcakes, donuts, cakes, cookies and brownies. On the whole, sales of specialty gourmet food products enjoyed double-digit sales growth at natural supermarkets and specialty gourmet supermarkets combined in 2010, according to SPINS. Kathryn Peters, senior vice president of business development for SPINS, says the latest data show that bakery is now the No. 3 food category at specialty gourmet supermarkets in the U.S. in total dollar sales. “The natural and specialty gourmet channel is where the innovation starts, and then moves to the conventional supermarket channel,” Peters says. As a result of this trend, innovative products – with a gourmet twist – are sure to play an instrumental role in the success of your bakery operation. Of note, the top five specialty food trends for 2011 were identified by a panel of food experts at the 36th Winter Fancy Food Show in San Francisco in January, and chocolate for breakfast ranked No. 1. Other top five trends that are relevant to bakery include foods for healing (No. 2). The $63 billion specialty food industry is on the rebound after two years of tightened spending, according to the latest consumer research from the National Association for the Specialty Food Trade, Inc. (NASFT), the owner and producer of the Winter Fancy Food Show. Some 1,300 exhibitors filled more than 196,000 square feet of space with 80,000 specialty foods and beverages from food artisans, importers and entrepreneurs. Specialty food classics like chocolate, cheese and olive oil were prevalent, along with innovative new products and ethnic flavors, such as Indian cooking sauces, chili lime-flavored jerky, and snack chips made from black beans. “Increasing consumer confidence, and unprecedented interest in top quality food is sparking new confidence among buyers and suppliers of specialty food,” says Ann Daw, president of the NASFT. Retail and supermarket bakeries can piggy-back on the rising success of the specialty food business by touting signature products that customers will know and love. People continue to enjoy their sweets. Of note, a new study by market research group Technomic finds that for the past three years, more consumers have consistently eaten more dessert when dining out. Occupying the smallest portion of most restaurant menus, dessert presents a strong growth opportunity for operators looking to increase sales. “Dessert is unique, because it not only involves sensory appeal, but also sparks strong emotional drivers,” says Technomic EVP Darren Tristano. “If someone wants to reward themselves after a bad day, they might splurge on a dessert to feel better; but if they want to celebrate after a good day, they might do the same thing. Motivations for craving dessert run the gamut.” Tristano added that only 1 percent of Technomic’s survey respondents said they did not eat dessert, and 70 percent eat dessert at least once a week. Findings from Technomic’s 2010 Dessert Consumer Trend Report include: Fine dining menus are featuring more adventurous flavor combinations. Salty, smoky, savory and herbal flavor combinations can pique interest of consumers. http://www.yourbakemark.com

Table of Contents for the Digital Edition of BakeMark's Bakin N Rockin - March 2011

BakeMark's Bakin N Rockin - March 2011
Production ideas - Make Your Decorated Cakes Blossom
Merchandising tips - Appeal to Their Senses with Unique Branding
Merchandising tips - WHOLE GRAINS CARRY WEIGHT
Product trends - Specialty Gourmet Products on the Rise
Product trends
Bakery profile - Di Camillo Bakery – Now That’s Italian!

BakeMark's Bakin N Rockin - March 2011