bake - July 2020 - 33
People are focusing more on healthy
ingredients such as whole grains."
Jane Dummer, nutrition expert, registered dietitian and food industry consultant
will lead to shifts away from quarantine consumption patterns, Dummer
said. This will heighten the demand
for more convenient food products,
as people won't have as much time
to spend on home baking.
That might open the door to
offering more mixes as "a pretty
easy transition out of this," as well as
healthier packaged goods options,
including more single serve items,
to support a return to on-the-go
lifestyles, she said.
"When people get back to work
and they're back to commuting,
and all of that, they're not going
to have time to deal with nine or
10 ingredients," she said.
Changing habits
Shopping for food and thinking
about food are changing rapidly,
according to the International Food
Information Council's (IFIC) 2020
Food & Health Survey. The new
study reveals 85% of Americans
©TIERNEY - STOCK.ADOBE.COM, JANE THE BAKERY
more whole grains will help not only
increase your gut transit time, but
also increase your gut microbiota."
Sourdough bread has gained
popularity during the pandemic,
as consumers focus more on home
baking and sourdough starters for
making the bread rise. Looking
beyond the quarantine period,
however, bakers will have other
opportunities to promote the nutritional benefits of sourdough bread.
"There's more and more research
coming out around sourdough
bread, for the fermentation leading
to gut health," Dummer said. "And
while I'm not recommending you
down half a loaf of sourdough bread
in one day, different breads and
baked goods can fit into a dietary
pattern. So the growing interest
in sourdough bread is perhaps
because people realize the beneficial side of the gut health piece."
The gradual reemergence of
society from its pandemic mode
Bake Magazine Digital Special Report 3 | Volume 1 | bakemag.com
have made at least some change
in the food they eat or how they
prepare it because of the coronavirus pandemic. More recently, the
impact of environmental sustainability on food purchases jumped
significantly-to 34% in 2020 from
27% last year. A variety of other
IFIC data in recent years has shown
widespread interest in sustainability,
as it relates to the food system. Still,
63% say it is hard to know whether
their food choices are environmentally sustainable.
Attitudes toward health have also
changed in the past decade. More
than half (54%) of all consumers
say the healthfulness of their food
choices matters more now than it
did in 2010. For many, the aging
process itself may play a large role
in this transition, exemplified by the
fact that 63% of people age 50 and
up indicate that healthfulness has
more of an impact now, compared
to 46% of those under 50 who
say the same. In addition, 58% of
respondents say overall health has
more emphasis on food decisions.
33
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bake - July 2020
Table of Contents for the Digital Edition of bake - July 2020
bake - July 2020 - 1
bake - July 2020 - 2
bake - July 2020 - 3
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bake - July 2020 - 5
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