The world of confectionery and ice cream making is experiencing a moment of great excitement.

Consumer habits are changing and tastes are evolving.

Packaging is just the latest stage in a journey that begins long before ...

Narrative and sensory experience become the identity of the product.

Continue reading this issue to find out in detail:

  • Free From goes beyond the fashion of the moment to become a classic
  • An ever-evolving customer
  • Goodbye excess

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Free From goes beyond the fashion of the moment to become a classic

There is a growing focus on products suitable for those with special dietary needs, such as intolerances or allergies, but also on recipes that offer nutritional benefits for everyone.

Lactose-free or gluten-free proposals, for example, are no longer a niche.

They are also asserting themselves in artisan bakeries, a sign that the desire to eat better now concerns all types of customers and not necessarily because of forced choices, but because of a new awareness.

➡️ Clearly communicate the absence of gluten, lactose or other allergens by means of clearly visible flavour markers or blackboards.

A constantly evolving customer

Today's consumer is curious, informed, but less “loyal” than in the past.

They experiment with new places, seek originality and experience.

For professionals, this means only one thing: constantly innovating, also in the presentation and narration of the product.

➡️ Introduce novelties every 1-2 months, stimulating the curiosity of your most dynamic customers through thematic “collections” (e.g. spring, festivities, ingredients of the month, limited editions...)

Goodbye excess

Modern bakeries prefer to display fewer products, but more effectively.

Packaging also plays its part: practical, elegant and sustainable solutions help to tell the value of the product even before tasting it.

➡️ Consider displaying products in lower display cases, through minimal spaces and with a focus on design and functionality.