date:Aug 18, 2012
omenon, consumers do not seem to be excessively brand loyal. Consumers seem willing to experiment.
BakeryandSnacks.com recently reported on a Frost Sullivan report that suggested the industry has room for innovation and education with investments in marketing activities to do this needed.
Online investments and pushes
Danielle Dalheim, registered dietician and principle nutrition scientist at Frito-Lay North America, said:Were offering fans a variety of gluten-free recipes and letting them