Supreme Flour

Market For Bakers Disrupted By Millennials

The market for bakers – and the food industry as a whole – is being disrupted by changing consumer preferences as well as new shopping patterns and an onslaught of new product innovation, according to Cyrille Filott, global strategist for consumer food at Rabobank, speaking at a panel at the American Bakers Convention. Driving this change are millennials, who are looking for products that offer health, transparency, convenience, sustainability and especially experience. He also noted that organic now accounts for 5% of all food consumed, and it’s growing at double digits.

The panel made an operational suggestion that bakers and other suppliers need to provide products that are convenient such as par-baked bread and rolls that take 10 minutes to prepare instead of frozen dough that requires up to two hours to proof and bake.

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