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 ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

WhyRegisterfor FREE?

Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.

Click here to read the FAQ page if you have any questions (opens in a new window)

Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.