Bakery food introductions have been expanding at a glacial pace the past few years. Launches grew at a compound annual growth rate (CAGR) of less than 1% from 2014 to 2018, per the Innova Market Insights database. Unfortunately, last year’s tally will not advance the cause.
Yet plenty was happening if you knew where to look. US bakery launches making “grain free” product claims tripled from 2015 to 2019, albeit from a small base. In 2015, just 0.7% of new bakery foods made a “grain free” type claim; that rose to 2.2% in 2019.