News and Trends

Source: cargill.com Sales of packaged baked goods and fresh-baked treats performed well over the past year as consumers looked to the category for affordable, permissible indulgences during uncertain economic times. We sat down with four of Cargill’s bakery professionals to get their insights on the trends, ingredients and concepts propelling the category forward.  What are the key trends shaping the bakery space today?   WENDY: Indulgence and premiumization are major forces in the bakery aisle. Whether it’s to satisfy a craving, because they’re feeling stressed-out, or are looking for a quick reward, consumers are giving themselves permission to indulge. Nine in ten consumers report they indulge at least once a week; more than a third indulge at least once per day.  JANICE: People view baked goods as treats … and as such, they expect products to delight all the senses. We’re constantly finding that consumers want premium, indulgent experiences to enjoy at home, and ...

 

  The UK forecourt market is undergoing a transformation, shaped by shifting consumer needs, rising fuel prices, and the growing presence of electric vehicle (EV) infrastructure. Once centred around petrol sales, today’s forecourts are redefining themselves as convenience-led destinations, increasingly focused on fresh food, food to go, and service expansion. With 69% of purchases made impulsively and basket sizes outpacing other convenience formats, the sector presents both a commercial challenge and a growth opportunity. As operators respond to inflationary pressures and evolving shopper mindsets, understanding the latest forecourt retail trends is critical for stakeholders navigating this dynamic environment. The UK forecourt market remains a major pillar of the convenience sector, accounting for 18.3% of total UK convenience sales and generating £5.9 billion in revenue from forecourt shops alone in 2024. Despite volume pressures from reduced fuel demand, the sector continues to...

  London: Nine food-to-go themes Jun 10 , Foodfuturesinsights.com We share some of the latest trends we've observed from recent London safaris and insight sessions. Food hall expansion continues Last month brought not just one but two food halls opening in central London, adding to what is already a significant body of activity. And the two additions - MarketPlace St Paul's and BOXHALL at Liverpool Street - both impressed on our visits last week. So what are the key principles of how to make a food hall shine? Location is clearly important here, and we'd also call out the ability to meet multiple different food - and drink - missions across different dayparts. But given the amount of direct and adjacent competition, it's important to create standout elements within each, which have their own individual draw and reputation to support the collective appeal. MarketPlace St Paul's differentiation includes the first Rolled sushi concept in London, from Sydney via Manc...