Consumers can't get enough doughnuts. Having weathered the low-carb storm, the doughnut category seems to be stronger than ever for many supermarket bakeries.
New varieties of doughnuts, enhanced with attractive icings, sprinkles and glazes, are mostly merchandised from the ubiquitous, doored, self-serve case. Signs at the case and blurbs in ads call attention to their freshness. Meanwhile, retailers are planning to install more and better frying systems.
Not so long ago, consumers were in ...
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