date:May 16, 2012
ounced shift could be seen in the UK.
Production
According to Whats In Store, scratch baking in ISBs has almost doubled since 2005, while direct-store delivery has fallen 11.4% over the same period.
Stores, well aware of consumers desires for fresher products, have in some cases opted to buy dough and bake their own products,said the report.
However, bake-off remains the most common production method, just behind thaw-and-sell.
Smaller and healthier
The rising tide of health consciousnes