Convenience items such as ready-roll pastry are now an acceptable part of baking from scratch in the home
Even in today’s convenience-driven culture, where almost everything can be bought pre-packed or prepared, baking from scratch remains a popular pastime for consumers of all ages.
David Brewis, commercial director at Sundora Foods, one of the UK’s leading dried fruit companies, says: “Baking remains popular for consumers who want to spend time in the kitchen to achieve the satisfaction of baking cakes and loaves that are better than shop-bought products. They
like to impress by having homemade goods to share with family and friends on occasions such as birthdays and dinner parties.”
Acccording to McDougalls Foods, household penetration of some of the core scratch baking ingredients, such as flour, have remained constant at 65%. However, it has noted a decline in the frequency and weight of purchase, which demonstrates that consumers are not baking as often as they used to.
This could be attributed to the steady increase in health awareness, and that people are reserving cakes and other home baking products for special occasions rather than for everyday consumption.
However, Brian Homewood, Saxby’s commercial director, says that it is down to the fact that modern consumers have a different perception of what actually constitutes baking from scratch.
“Cooks no longer regard scratch baking in the same way as their parents or grandparents did. Convenience products such as ready-roll pastry are no longer seen as a short cut or an easy way out, but an acceptable part of baking from scratch.”
Even in today’s convenience-driven culture, where almost everything can be bought pre-packed or prepared, baking from scratch remains a popular pastime for consumers of all ages.
David Brewis, commercial director at Sundora Foods, one of the UK’s leading dried fruit companies, says: “Baking remains popular for consumers who want to spend time in the kitchen to achieve the satisfaction of baking cakes and loaves that are better than shop-bought products. They
like to impress by having homemade goods to share with family and friends on occasions such as birthdays and dinner parties.”
Acccording to McDougalls Foods, household penetration of some of the core scratch baking ingredients, such as flour, have remained constant at 65%. However, it has noted a decline in the frequency and weight of purchase, which demonstrates that consumers are not baking as often as they used to.
This could be attributed to the steady increase in health awareness, and that people are reserving cakes and other home baking products for special occasions rather than for everyday consumption.
However, Brian Homewood, Saxby’s commercial director, says that it is down to the fact that modern consumers have a different perception of what actually constitutes baking from scratch.
“Cooks no longer regard scratch baking in the same way as their parents or grandparents did. Convenience products such as ready-roll pastry are no longer seen as a short cut or an easy way out, but an acceptable part of baking from scratch.”
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