IDDA STUDY IS EXAMINING ATTITUDES ON BAKED GOODS

MADISON, Wis. -- What do consumers want in baked goods in these fat-conscious, value-conscious but secretly sweets-loving 1990s?

es about baked goods. The results will be released at the International Dairy-Deli-Bakery annual seminar and exposition June 5 to 7 in Baltimore.

The survey is being conducted for IDDA by the Food Industry Management Program at Cornell University, Ithaca, N.Y.

The researchers are surveying three different groups: a random sample by national telephone survey, a random sample by consumer-intercept interview in supermarkets, and a group of successful supermarket bakery operators.

The survey is designed determine where consumers purchase their baked goods, what they look for when purchasing baked goods, characteristics of the stores they shop most frequently, and whether they shop the in-store bakery, the store aisle, or the frozen aisle.

Additionally, attitudinal and usage questions will explore consumers' perception of freshness, nutrition, taste, price, variety, convenience, service, packaging and merchandising.

These factors will be explored for supermarket bakeries, local retail bakeries, wholesale club bakeries, doughnut shops and local bakery outlets. Specific products to be covered are sandwich bread, specialty and variety bread, biscuits, buns, rolls, croissants, bagels, muffins, tortillas, tacos, pita bread, cakes, cupcakes, cookies, brownies, Dainish, pastry, doughnuts and pies.