bake - July 2019 - 23
"Our virtual way of listening and
watching has changed our way
of thinking about categories."
Kevin Ryan, founder and CEO of Malachite Strategy and Research
Cannabis and cannabidiol (CBD) as
to compromise-or slow down," she
two leading restaurant trends heading
added.
into 2019, according to an annual
survey of chefs from the American
Here are key takeaways from the
Culinary Federation. "I've been doing
study regarding grab-and-go foods:
this for a long time, and I've never
seen anything like this," Kruse says.
The study finds that younger
The Agricultural Improvement Act
consumers are the most interested
of 2018 removed hemp from the
in grab-and-go foods, consistently
Controlled Substances Act, which
expressing the most interest in
cleared the way for the cultivation,
concepts across the convenience,
production, and commercial activity
deli, prepared foods and foodservice
in the United States. CBD is derived
markets.
from hemp. "Does that mean we are
therefore legally everywhere allowed
About 68% of consumers ages 18-34
to ingest CBD?" Kruse says. "No.
said that they were likely to purchase
That's coming on more slowly, subject
grab-and-go sandwiches from a deli,
to lots of legal variations by state and
compared to 57% of consumers ages
by city."
35-54 and 44% of those ages 55 and
older. And when it comes to grabbing
A new age of convenience
a quick bite from a convenience store,
A new study from Culinary Visions
the division between age groups
explores consumer perspectives on
grows even wider.
the intersection between fresh and
fast when purchasing grab-and-go
An overwhelming 85% of consumers
foods. The study, called the Fresh
report that transparent packaging is
Perspectives Study, identifies five
important when it comes to defining
things operators should know about
fresh food. But the healthfulness of
consumers' cravings for fresh, conve-
the ingredients might not matter to
nient food they can eat on the go.
consumers as much as the fact food
inside that packaging is fresh.
FULL
DISCLOSURE
4VI+IPPIEZIWZIV]PMXXPI
XSXLIMQEKMREXMSR[LIR
MXGSQIWXSGVIEXMRK
I]IGEXGLMRKERH
HIPMGMSYW TEWXV]YWMRK SYV
UYEPMX]MRKVIHMIRXW
Visit us at IBIE
booth #2751
"Modern consumers' lives are getting
faster, and they expect their fuel to
When it comes to choosing between
be able to keep up," says Sharon
healthfulness and indulgence,
Olson, executive director of Culinary
consumers were split. About 48% of
Visions. "We found that many
consumers agree that when it comes
consumers are struggling to strike a
to snacking on the go, they don't care
balance between fresh versus fast,
about healthfulness. Fresh may be
healthful versus convenient and
important, but the study reveals that
global versus local. Fortunately, the
consumers do not necessarily view
food industry has picked up their
fresh and healthfulness as one and the
pace, meaning consumers won't have
same thing.
www.pregelamerica.com
info@pregelamerica.com
bakemag.com | JUL 2019 > 23
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bake - July 2019
Table of Contents for the Digital Edition of bake - July 2019
bake - July 2019
Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
Contents
Management - The Staffing Challenge
Technical Corner - MULTICULTURAL flavor innovation
Practical Marketing - Power of the eClub
Equipment Innovations - Portion Control
How to earn more bread
Next-level cakes
Chocolate & Decorating - OFF to the races
Cakes - From Football Franchise to CUPCAKE FRANCHISE
Sweet Goods - Sweet Grab & Go
Breads - Sourdough DIVERSITY
Pastries - PARIS BAGUETTE
Foodservice - HEALTH BARS, POWERED BY GRAINS
CAKENOMICS - July 2019
The Rich Flavors of Fall
TIME SAVING TIPS - Get Cool
WINNING PROMOTIONS
SUPPLY SIDE ECONOMICS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - July 2019 - bake - July 2019
bake - July 2019 - bake - July 2019
bake - July 2019 - 2
bake - July 2019 - Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
bake - July 2019 - 4
bake - July 2019 - 5
bake - July 2019 - Contents
bake - July 2019 - 7
bake - July 2019 - Management - The Staffing Challenge
bake - July 2019 - 9
bake - July 2019 - Technical Corner - MULTICULTURAL flavor innovation
bake - July 2019 - 11
bake - July 2019 - Practical Marketing - Power of the eClub
bake - July 2019 - 13
bake - July 2019 - Equipment Innovations - Portion Control
bake - July 2019 - 15
bake - July 2019 - How to earn more bread
bake - July 2019 - 17
bake - July 2019 - 18
bake - July 2019 - 19
bake - July 2019 - 20
bake - July 2019 - 21
bake - July 2019 - 22
bake - July 2019 - 23
bake - July 2019 - Next-level cakes
bake - July 2019 - 25
bake - July 2019 - 26
bake - July 2019 - 27
bake - July 2019 - 28
bake - July 2019 - 29
bake - July 2019 - Chocolate & Decorating - OFF to the races
bake - July 2019 - Weber - 1
bake - July 2019 - Weber - 2
bake - July 2019 - Weber - 3
bake - July 2019 - Weber - 4
bake - July 2019 - Weber - 5
bake - July 2019 - Weber - 6
bake - July 2019 - 31
bake - July 2019 - Cakes - From Football Franchise to CUPCAKE FRANCHISE
bake - July 2019 - 33
bake - July 2019 - Sweet Goods - Sweet Grab & Go
bake - July 2019 - 35
bake - July 2019 - Breads - Sourdough DIVERSITY
bake - July 2019 - 37
bake - July 2019 - 38
bake - July 2019 - 39
bake - July 2019 - Pastries - PARIS BAGUETTE
bake - July 2019 - Foodservice - HEALTH BARS, POWERED BY GRAINS
bake - July 2019 - 42
bake - July 2019 - CAKENOMICS - July 2019
bake - July 2019 - The Rich Flavors of Fall
bake - July 2019 - 45
bake - July 2019 - 46
bake - July 2019 - 47
bake - July 2019 - TIME SAVING TIPS - Get Cool
bake - July 2019 - 49
bake - July 2019 - WINNING PROMOTIONS
bake - July 2019 - SUPPLY SIDE ECONOMICS
bake - July 2019 - INNOVATIVE PRODUCTS
bake - July 2019 - Product Showcase
bake - July 2019 - 54
bake - July 2019 - 55
bake - July 2019 - Classifieds
bake - July 2019 - Ad Index
bake - July 2019 - Formula of the Month
bake - July 2019 - 59
bake - July 2019 - 60
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