Food and beverage macrotrends have drastically evolved to bring about a wave of change, from where consumers shop and work, to how they eat. A significant increase in time spent at home has changed cooking and dining habits for Australians as they gravitate towards meal solutions that are affordable without compromising on taste and quality.
There has been a noticeable shift in preference towards artisanal varieties of bread due to their perceived higher quality and element of novelty compared to regular packaged bread. With consumers settling into evolved food habits and routines, home cooking remains prevalent and financial concerns, due to the rising cost of living, have become a catalyst for encouraging consumers to eat meals at home rather than visiting foodservice.
Goodman Fielder is focusing on the sustainability of its production practices by reducing its packaging and plastic waste following the introduction in 2022 of innovative design solutions when it introduced cardboard bread tags for its Helga’s range of baked goods. Apart from reducing waste by recycling the usage of plastic, the production of Helga’s has switched to fully renewable electricity in company-owned bakeries across Australia.
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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 Definitions
This report originates from Passport, our Baked Goods research and analysis database.
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