Recipe for Resilience - Corbion 2024 - 2

ranging from rising prices, dietary moderation
and the introduction of drugs like the GLP1
class of medications. Research conducted
by Corbion, indicates that GLP-1 users cite a
decrease in overall food consumption at both
retail and food service. Specifically at retail,
51% of GLP-1 users say they're either buying
less often or eliminating bakery products in
their diet.
These converging trends mean that retailers
and bakery brands are more motivated than
ever to provide products with optimal appeal,
that look and taste as fresh as on the day they
were baked. After all, products that don't meet
such standards get left on the shelf - and brands
and manufacturers get left behind.
THE FRESHNESS FACTOR
The perception and reality of freshness is
a top factor - if not THE factor - in bakery
products that deliver on consumer expectations.
Freshness encompasses many senses:
Sight: Bread, for example, should have a nice
golden color, with a shape that doesn't look
squished or smashed. Sweet goods must look
moist but not wet or oily. Icings shouldn't look
dry or cracked.
Smell: Consumers smell baked goods to
determine how fresh they are. Off-putting or
chemical aromas will be the first thing they turn
their nose up at.
Taste: This, of course, is the primary driver in
gauging freshness. If products taste too dry or
gummy or have an off flavor, people will think
twice before purchasing again.
Touch: Consumers also use their hands to see
how fresh a baked food is. Products that feel
soft but not squishy are ideal.
PRESSURE TEST: The Power of Resilience
Freshness is associated with resilience, which
is the ability of a product to spring back into
fresh baked goods by the numbers
95% OF SHOPPERS
consume products from
the in-store bakery
and two-thirds do so
weekly.
(Source: Power of In-Store
Bakery, 2023)
81% WANT TO SEE
the commercial bread
aisle near the in-store
bakery.
(Source: Power of In-Store
Bakery, 2023)
70% OF CONSUMERS
would like in-store
bakery bread to stay
fresh up to five days
longer.
ALMOST 80% look at
expiration dates before
they purchase bread.
(Source: Corbion Pulse Survey,
2023)
APPROXIMATELY 90%
would like commercial
bread to stay fresh up
to 14 days longer.
84% OF U.S.
CONSUMERS believe
it's acceptable to
occasionally treat
themselves to baked
goods like doughnuts,
muffins, cupcakes and
cookies.
(Source: American Bakers
Association)
90% OF YOUNGER
CONSUMERS, including
those in the Gen Z and
Millennial generations,
have purchased a
selection of flatbreads,
wraps and tortillas.
(Source: American Bakers
Association)

Recipe for Resilience - Corbion 2024

Table of Contents for the Digital Edition of Recipe for Resilience - Corbion 2024

Recipe for Resilience - Corbion 2024 - 1
Recipe for Resilience - Corbion 2024 - 2
Recipe for Resilience - Corbion 2024 - 3
Recipe for Resilience - Corbion 2024 - 4
Recipe for Resilience - Corbion 2024 - 5
Recipe for Resilience - Corbion 2024 - 6
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https://www.nxtbook.com/sosland/corbion/adding-up-meats-value-equation-corbion-2024
https://www.nxtbook.com/sosland/corbion/recipe-for-resilience-corbion-2024
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