Consumers are already looking for vegan options in the bakery aisle and this trend is expected to gain momentum in the forecast period. As well as significant growth in the number of vegans and vegetarians, the forecast period is expected to see an increase in the prevalence of flexitarian diets, with consumers opting to consume meat less frequently and eating plant-based meals at least some of the time.
A further shift from classic bread to toast bread is anticipated in the forecast period. The fast pace of life in Greece is forcing consumers to turn to quick and practical solutions, such as toast, which is a convenient breakfast at home or to take as a snack at school and work.
Baked goods manufacturers will remain focused on exploring strategies to mitigate higher costs, in terms of energy and production. Brands will explore ways to absorb costs so as to ensure products remain affordable for the end consumer.
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Baked Goods
This is the aggregation of bread, pastries, dessert mixes, frozen baked goods and cakes. Note: Baked goods from in-store bakeries are classified under unpackaged/artisanal, not packaged/industrial. While they may be finished on-site, they are often prepared, then frozen or par-baked, at other locations. Such production models are very important for supermarket in-store bakeries, which have in the past been used to drive traffic and fill stores with appetising aromas, but for which the labour resources required to run a full-service scratch bakery are not always available.
See All of Our DefinitionsThis report originates from Passport, our Baked Goods research and analysis database.
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