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The low carb fad is over. Baked goods are back in favor as consumers look toward glycemic indexes and the incorporation of more grains in their diets. While the category is one that experts see as mature, a quick rundown from industry analysts shows there is room for inventory improvements and innovations that will inspire sales.
The Bakery Aisle
Whole grains are expected to build interest in the baked goods category as consumers seek everything--from pancakes to muffins to cookies and crackers--packed with whole grains goodness. (Look for our feature on Great Grains next month.)
Manufacturers are working toward adding more grains into their recipes, and luckily, whole grains are much easier to incorporate than the reformulation of recipes to eliminate trans fats. According to Mintel's research, the number of whole grain bakery product introductions increased 530 percent from 2001 to 2005. This count actually includes a significant number of breakfast food items like waffles,......

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Approximate Word Count: 1997
Approximate Pages: 8 (250 words per double-spaced page)

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