bake - August 2015 - 42

Sandwich Still King
Few foods are as essential to the American diet as the versatile
and ubiquitous sandwich. Research indicates the sandwich is
a staple food across the full spectrum of US adults regardless
of gender, age, household income, race, or geographic location. Roughly 79 percent of all adults have eaten a sandwich
in the past seven days, according to data published in the
all-new Packaged Facts report, Sandwiches: Market Trends and
Opportunities.
Sandwiches typically carry a healthier halo than other menu
items, such as their burger cousins, which is a factor that has

83%
OF ADULTS SAY THAT,
IN THE LAST WEEK, THEY
HAVE EATEN A SANDWICH
MADE AT HOME,
WHEREAS

62%

SAY HAVE EATEN
A SANDWICH MADE
OUTSIDE OF THE
HOME.

sustained the popularity of sandwiches among parents and
other adults who are increasingly seeking healthier food options
especially when dining away from home. Subway is perhaps
the most well-known example of a restaurant chain that has

In the report, Packaged Facts pinpoints opportunity to weave

successfully positioned itself as a health-forward brand in the

emerging pork variants (including smoked pork, pork belly and

limited-service foodservice landscape through the strength of

sopressata) into the at-home sandwich mix and ample oppor-

its sandwich-centric menu.

tunity to broaden bread options beyond wheat to include the
likes of French baguettes, Texas toast, ciabatta, and brioche.

Despite the proliferation of restaurant choice, making sand-

Packaged Facts also found opportunity to create new ﬂavors

wiches at home remains the more prevalent option: some 83

and sauces, but to a lesser extent, because these have the

percent of adults say that, in the last week, they have eaten

biggest effect on changing sandwich taste and thus incre-

a sandwich made at home, versus 62 percent for sandwiches

mental change may prove more successful.

made outside of the home. Nevertheless, the lines between
foodservice sandwiches and their homemade counterparts

Sandwiches: Market Trends and Opportunities assesses how

are blurring as various restaurant-inspired culinary trends are

food and foodservice industry participants are adding-and

ﬁnding their ways into domestic food preparations.

can add-value to their sandwich strategies, as they relate to
three overriding themes: healthfulness, culinary innovation, and

"In light of consumers' openness to culinary adventure and

customization and consumer choice. With respect to each of

restaurants' broadening culinary boundaries with menu

these themes, this report trends related consumer preferences

items ranging from proteins to sauces and ﬂavors, we are not

and attitudes over time; ties each theme to pertinent foodser-

surprised to ﬁnd that many culinary-forward sandwich compo-

vice (restaurant and prepared foods) menu trends supported

nents gaining traction on restaurant menus are also making

by a wealth of examples; assesses related foodservice

their way into the home," says David Sprinkle, research director,

marketing strategies; and identities implications and applica-

Packaged Facts.

tions for the packaged groceries segment of the market.

42 < AUG 2015 | bakemag.com
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