Dairy, Deli, Bakery Trends

MADISON, Wisc.In its annual trends report, Whats in Store 2012," the International Dairy-Deli-Bakery Association (IDDBA) notes that, like the rest of the food industry, the dairy, deli and bakery sectors are feeling the effects of the recession. Consumers, who are also feeling the effects of the economic downturn, are seeking value, innovation and healthy options.

According to the report, in-store bakeries have adapted with different nutritive offerings, as well as with products that are free of allergens, such as gluten, nuts, and dairy. Similarly, the scratch baking method is making a comeback in many service bakeries as consumers seek fresh, whole foods. Mini-portions are hot in the bakery case, as are less costly, lower-calorie convenience snacks.

When it comes to dairy, customers average 34.8 dairy department shopping trips per year, and more than half of these trips include multiple items. Top-selling dairy items include milk, juices, eggs and yogurts. Further, the report notes, in 2010, more than 12,400 new dairy department products launched globally, and organic dairy sales increased by 9 percent.

At the supermarket deli, consumers are looking for unique flavor profiles, fusion foods, convenience, foods with ethnic influences, and deli dishes they assemble but dont necessarily prepare.