Baking & Snack - October 2004 - 113

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BAKE TRENDS 2004
LOW cARB

E gi

) " now ,44%
e tu gI b
the
tmg kwe r
d
62%
po ;0 chip
(Ufl tfl y
Even non owhy *att,flf k
hm un the,r
fl bahyd,
"nge fr
H on
.n
pe
c
teen
9 miI , o,
who have noi
2 A c rd og th
%
of dr
n on
N or M k
24% of the gen j
g
gk h,
m
t PUIa(IOR afr
r o g the
carbs a
to nanag
o' uaJn,a,n their w b
fl 2 3, p 7%
weD Mrh
200Z 13J O
thi a j
rno
dnnk
j or
repo
Wh
h t 20% o(re ,ofld
ge;Uj
4
on
t5 produ t8;
h
2004
hyd ,
*nd
j,
d they h
f esofJQW
pr 0 bare
I
2o
dth th
1% d

Recent e m

controg ng th

KEY

,

aj

INDEX

$2 weekscnded

Onde,< oer Km (o

un
Youn 9
S . gIn Crnpln
45
ao
43
88
41
74
31
68

Bread

g ,
C k
O,,,b
Pies

go

for
S are earch S
bo, th

ArflC
Mcor dmg

0

hy

ad

1

meal

desiSl
of th o t
T t 00

I

k

food
°°
00d t

do

4S, SO
a (S ?ig r
) TSL
io

0f

Mflhri ng

89

35

06
2
66

93

64

48

80
71
7

S3

82

1

20

Thfli II S

HeM
nhIe,
9S
09

9
113

55

CookEe,

y
b . fr hgaifllflP
gttatet share
alt

77
$5

4$

ei c ir
Chelsecak.

kvcp C à
ri (S
Ofl

0ft " Io "
areas,
at t scatIflS

38

Rgfls

.

Biked Food by oi
ovcen,ber2l.20031

69

31
89
102

134

14S

Fs.dUe
114
146

l

oid

Inflin
117

75
116
123

5

4

139

57

los
16

12

IU
98

T
40

02

60
60

53
2
IC
55

101
O
06
110

lQ
21
IS S
104

104
34

36
99
12

U3
?
68

td,

66

21

d et

isa
154

se
60
6
65

103
121
lOS

52

4

103

151
125

ISO

Mldd.

1W

8/

"P ion
V

i

W&

I

a

have dec,ea

2
O

N nL

(at

<

th

fld b,

24%

't.

8l 3
c M Y
ffCwØ
2adl # Q.J IetaJ
cMdr ,
roakn ro,l ,eflW,en,n P wSol4oflndr oqe6
F h -i ? M M
M. #h&4
& d 1fl
lMt ffiSFon n 0 nI g Mdr? I
U
efl 2
35N S4

D t m

Middle
A g.d

Agcd Childless Sl pty 0 1 r
Sl,,glo C pk t1e,t n 5I,gI.

141

144
2
104
14 1

I4

)

U kst

Established

34
0
8]
131

'o omp

breadand b ead

b, d

hW

91%

200'
oO¼Gd
mfllS 3t t 0me

Ho rn

outatfutI

89

'

eS13UTAO
!
deIW&Y
T3keO J 04T
maIS ah t'd4'
rest aUrM t5

2002
g3

7

32

2004

91
3S
25

31
38

2003

35

3

GIONAL TRENDS
O],ul

32

] li

iod,

($ Figi r
)n av efl t
lines

Sow' 0t
t
FaSt f00d le4t3UTa

R i g .R

neral tat tici

p

£ t '
25%

li

d y

0 on li ru
0 nl ig r
w l
r nd h l b g s
h I8
nd
i,
Th op

thi by S

)

UowLo

nfC
yca

I I-

]ifom a th
ith pI n
5) .Th

ffi

h lJSb y
op s v raI doz in h
n tIt I nte,Astala .ft

m k p c k. g n-b d
k

jobs

for

I4) Tb

d d

n-born

(S

Cbi a od h Ph ipp ii
C on ri of BirTh afl1n
[III. Th i i

US or
b i,

Ih

.

24 , L adi g
n-k n opuavo r prthr -

id
h
Jo
l
go 6
g
lxo J. G X
viu Vo
g 25 0 9
Th Soot
h d W
o
uth AlIant D ll
iWnb D v r nd L V g S Fi gnr 2 Wb
(tn XtnMt Mo & I l 5 I. Th ya td oi gsO hccaui t

.

to
S

d: pk e Iik
Fi ur 2 Ch

G orr i,1

26 W

U

G

Mo i

bake

T,trids

[I

.

2004

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Baking & Snack - October 2004

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