bake - January 2020 - 39

Online food

ORDERING

Grubhub released its annual food trend report, in which the online
and mobile food-ordering and delivery marketplace analyzed tens
of millions of orders placed by more than 21 million consumers on
its platform. The biggest takeaway is that a majority of 2019's top
foods were comprised of vegetarian- or vegan-friendly options.
Still, foodies are going wild over specialty ﬂours and grains. Last
year, Bellegarde Bakery in New Orleans made headlines when
it announced that it would sell its stone-milled ﬂour nationwide
through its online store. Several freshly milled grains are available, including buckwheat ﬂour, durum ﬂour, rye ﬂour, organic red
wheat ﬂour, corn meal, and corn grits.

Grubhub's top orders of 2019:
* Cauliﬂower pizza: Rising 650% throughout the year
* Spicy brussel sprouts: 622%
* Portobello empanada: 601%
* Black bean & sweet potato taco: 513%
* Miso pork ramen: 413%

BELLEGARDE BAKERY, JOHN UNREIN

snacking takes hold
The percentage of adults who eat several smaller meals
throughout the day increased between 2008 and 2018, according
to Packaged Facts. Essential and increasingly inﬂuential consumer
demographics, including Hispanics, African Americans and
women showed a greater-than-average likelihood of eating
several smaller meals daily.
The report also found a modest but marked trend toward eating
later in the day, led by Asian Americans and adults ages 18 to 35.
Since 2008, the percentage of adults who eat breakfast before 9
a.m., lunch before 1 p.m. and dinner before 8 p.m. has dropped.
The implications for bread and bakery translate into huge
opportunities for smaller snacking breads and ﬂatbreads. Craft
at scale has been a mantra shared by artisan bakers like Gary
Gottenbusch, chief executive officer of pretzel company Ditsch
USA, LLC, as they seek to bring great-tasting and authentic
bakery products into more mainstream channels. "Now we are
expanding pretzels into different applications - small pieces for
grab and go, like popcorn," Gottenbusch says.

Bake Magazine Digital Special Report 1 | Volume 1 | bakemag.com

39

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bake - January 2020

Table of Contents for the Digital Edition of bake - January 2020

bake - January 2020
Contents
From the editor - Bread is hip again, a sign of hope.
The future of bread is moving in multiple directions
Examining sourdough and its future potential
Q&A: Jonathan Davis
Why gluten-free is here to stay
Producing whole wheat breads at larger scale
Understanding influences of the milling process
Pogácsa
Sprouted Khorasan bagels
Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - Consumer Insights
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