bake - Special Report - January 2023 - 26
Mental and
physical
connections are
increasingly
important. "
Sophie Blum, chief marketing and
channel officer for Puratos
" Most of our online customers
have a goal when ordering - to get
their orders in quickly so they can
get back to running their business.
To best support them, we make sure
any new features are intentional,
relevant, and easily accessible. So
far, we've seen positive reactions
from customers who appreciate
the added functionality. "
Dawn regularly updates customers
of new digital features through
email, social media, and notifications
on the platform once customers log
onto the site, Hassett explained.
" While we regularly evaluate new
enhancements to the Dawn shopping
site, our focus is on providing
our customers with the best user
experience. This approach allows
us to focus on the enhancements
that will offer the greatest value for
our customers. "
24/7 ordering and more
MyPuratos is a simple online
ordering platform that offers bakery
customers the flexibility and convenience
needed to get the ingredients
you want, when you want them.
Features include the following:
* Add your regular products or
previous orders to your cart.
* Browse all Puratos solutions.
* Card payment options for
orders.
* Online invoice payment.
In related development, 26% of
consumers in the United States
say they would like grocery stores
to be more automated, and 30%
believe AI (artificial intelligence)
will help people make better food
choices in the future, according to
26
Puratos research.
" Consumers expect food to go
beyond nutrition. Mental and physical
connections are increasingly
important, " says Sophie Blum, chief
marketing and channel officer for
Puratos.
Puratos conducts ongoing
consumer research globally to
shed light on influential food and
bakery trends. The latest research
involved human cultural intelligence,
trend frameworks, and artificial
intelligence.
Trends can have various shapes,
she explained, and sourdough
started as a trend in 2014. " Today,
the sourdough wave is growing very
steep, " Blum says.
As for 2022 trends, " Continued
Classics " is a key trend for bakery
to feed innovation. According to
Puratos research, 60% of consumers
want to try something new and yet
67% would like to have some familiar
ingredients. " Taste and freshness
remain the undisputable driver of
choice, " Blum says.
Bake Magazine Digital Special Report 1 | Volume 4 | bakemag.com
PYRATOS/JOHN UNREIN
http://www.bakemag.com
bake - Special Report - January 2023
Table of Contents for the Digital Edition of bake - Special Report - January 2023
bake - Special Report - January 2023 - Intro
bake - Special Report - January 2023 - 1
bake - Special Report - January 2023 - 2
bake - Special Report - January 2023 - 3
bake - Special Report - January 2023 - 4
bake - Special Report - January 2023 - 5
bake - Special Report - January 2023 - 6
bake - Special Report - January 2023 - 7
bake - Special Report - January 2023 - 8
bake - Special Report - January 2023 - 9
bake - Special Report - January 2023 - 10
bake - Special Report - January 2023 - 11
bake - Special Report - January 2023 - 12
bake - Special Report - January 2023 - 13
bake - Special Report - January 2023 - 14
bake - Special Report - January 2023 - 15
bake - Special Report - January 2023 - 16
bake - Special Report - January 2023 - 17
bake - Special Report - January 2023 - 18
bake - Special Report - January 2023 - 19
bake - Special Report - January 2023 - 20
bake - Special Report - January 2023 - 21
bake - Special Report - January 2023 - 22
bake - Special Report - January 2023 - 23
bake - Special Report - January 2023 - 24
bake - Special Report - January 2023 - 25
bake - Special Report - January 2023 - 26
bake - Special Report - January 2023 - 27
bake - Special Report - January 2023 - 28
bake - Special Report - January 2023 - 29
bake - Special Report - January 2023 - 30
bake - Special Report - January 2023 - 31
bake - Special Report - January 2023 - 32
bake - Special Report - January 2023 - 33
bake - Special Report - January 2023 - 34
bake - Special Report - January 2023 - 35
bake - Special Report - January 2023 - 36
bake - Special Report - January 2023 - 37
bake - Special Report - January 2023 - 38
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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