Veganism, egg shortages and price fluctuations have increased the demand for egg free replacements – especially for baked goods. But it’s not that easy to replace the egg, writes Ulrick & Short’s marketing and communications expert, Robert Lambert.
The Mexican bakery giant reported a 3.2% sales growth to 74,965m Mexican pesos ($3.9m) for Q3 2019, due to solid organic growth in all regions in which it operates and record levels of adjusted EBITDA.
The company displayed the latest additions to its $2bn snacking portfolio at the National Association of Convenience Stores (NACS) show, with both old-school and modern brands adding SKUs and entering new sub-categories.
A survey by the National Association of British and Irish Flour Millers (NABIM) has revealed that younger British bakers (18-25 year olds) are embracing Parisian specialities like croissants and Pan au Chocolate.
The bakery category continues to be a top driver of consumer grocery store trips, however, the industry is increasingly feeling the pressure of costly government overreach, while trying to build and retain the talent pool of skilled workers.
US celeb chef Christina Tosi’s burgeoning chain of dessert and bakery shops has secured a Series B funding from Sonoma Brands, the venture fund that invests in category disrupting brands, including Krave Jerky and Smashmallow.
President Trump has signed an executive order (EO) to curb regulatory ‘dark matter’ – the raft of guidance documents that accommodates regulations – which often calls for unexpected and unfair penalties for non-compliance.