A survey reveals prospects in the market for sweet baked items.
A recent study by DuPont Nutrition & Biosciences identified a number of industries that sweet baked goods manufacturers could consider pursuing in order to boost sales. Evening snacking, meal replacements, vegan and vegetarian diets, and nutritional claims like protein and preservative-free are among them. At the American Society of Baking’s BakingTech in Chicago on March 2, Nick Ferraro, the North American leader for baking and dairy for DuPont Nutrition & Biosciences, a DuPont company, presented the survey’s findings.
Regarding the baked goods available in-store, they were questioned. Branded and pre-packaged goods were not included.
When asked why they bought sweets, 78% of respondents said it was for a treat, 63% said it was for a special occasion, and 62% said it was for a snack. Although 16% said they were going to eat, Mr. Ferraro thought that number was noteworthy.
“That seems like a significant issue,” he remarked. They are arriving to take the place of a breakfast-style dish or a noon meal. As they head to work, they want to eat something.
The most popular response, coming in at 64%, was “evening snack,” when asked when they usually ate sweets. Breakfast was ranked second (49%).
According to Mr. Ferraro, businesses should consider expanding the selection of sweets they offer to vegetarians and vegans.
He claimed that there was a sizable underserved market there at the moment. Many people are observing the market for sweets, but they are vegetarians or vegans. Both of those eating patterns are expanding. They exceed our expectations in terms of size. A significant portion of them have an eye toward sweets.
Every respondent was asked in the poll what factors they considered while making a decision to buy sweets. Taste dominated with 89%.
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“In the end, it’s still confections,” Mr. Ferraro remarked.
However, more than half (53%) stated that food claims are significant. Participants in the poll were asked to rank six statements in order of significance. High protein was ranked highest by more than 30%, followed by no additives at slightly under 30% and high fiber at more than 20%.
Probiotics and plant protein represent further marketing opportunities. 56% of respondents indicated that they would be more likely to buy a sweet item containing plant protein. Probiotics accounted for 49% of the proportion.