{"id":10198,"date":"2020-02-04T13:45:00","date_gmt":"2020-02-04T12:45:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10198"},"modified":"2022-05-17T16:52:33","modified_gmt":"2022-05-17T14:52:33","slug":"rapports-de-tendances-en-exclusivite","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/rapports-de-tendances-en-exclusivite\/","title":{"rendered":"Rapports de tendances en exclusivit\u00e9"},"content":{"rendered":"\n<p><strong>En 2017, la BCS avait publi\u00e9 les r\u00e9sultats d\u2019une \u00e9tude de tendances sur la branche. A partir du 19\u202ff\u00e9vrier, des rapports de tendances trimestriels seront publi\u00e9s en exclusivit\u00e9 pour les membres de l\u2019association.<\/strong><\/p>\n\n\n\n<p>Num\u00e9risation, durabilit\u00e9, self-scanning, g\u00e9n\u00e9rations Y et Z, v\u00e9g\u00e9tarisme\u2026 Les th\u00e8mes et d\u00e9fis qui se pr\u00e9sentent \u00e0 la boulangerie-confiserie artisanale sont nombreux. Vers quoi se tourneront les futurs consommateurs\u2009? O\u00f9 sont les besoins\u2009? Dans quelle direction les artisans doivent-ils d\u00e9velopper leurs produits\u2009? Quelles technologies ont un impact sur les comportements d\u2019achat\u2009? Quelles sont les valeurs culturelles qui influeront sur les comportements alimentaires\u2009?<br>Le rapport d\u2019\u00e9tude des tendances pr\u00e9sent\u00e9e par la BCS \u00e0 l\u2019occasion de la FBK 2017, sous le titre \u00ab\u2009L\u2019avenir du secteur de la boulangerie-confiserie suisse\u2009\u00bb, proposait plusieurs sc\u00e9narios et exemples concrets de mise en \u0153uvre pour r\u00e9pondre \u00e0 ces questions. Cette analyse avait \u00e9t\u00e9 conduite par l\u2019entreprise de conseil Trendone GmbH.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-podcast-trimestriel\">Podcast trimestriel<\/h2>\n\n\n\n<p>En ce d\u00e9but d\u2019ann\u00e9e, l\u2019association des boulangers-confiseurs suisses enclenche l\u2019\u00e9tape suivante\u2009: \u00e0 partir du 19\u202ff\u00e9vrier, elle proposera des rapports trimestriels de tendances approfondis \u00e0 l\u2019attention exclusive de ses membres. Chaque rapport sera publi\u00e9 en parall\u00e8le avec un podcast th\u00e9matique d\u203aune trentaine de minutes. Les membres de la BCS pourront y acc\u00e9der en se connectant sur le site swissbaker.ch.<br>Chaque rapport portera sur l\u2019analyse de l\u2019un des sc\u00e9narios propos\u00e9s dans l\u2019\u00e9tude publi\u00e9e en 2017, et mettra en avant des solutions. Pour rappel, les th\u00e9matiques d\u00e9taill\u00e9es dans l\u2019\u00e9tude d\u2019origine \u00e9taient\u2009: Agr\u00e9ment, Convenience, Sant\u00e9 et Valeurs. L\u2019objectif sera de pr\u00e9senter, pour chacune des th\u00e9matiques, les tendances en cours dans le secteur de l\u2019agroalimentaire dans son int\u00e9gralit\u00e9. \u00ab\u2009Notre but\u2009: \u00e9largir notre champ de vision, pour encore plus d\u2019inspiration\u2009\u00bb, a expliqu\u00e9 Marilena Abt, Head of Consulting pour Trendone. Un accent particulier sera mis sur la question du sens concret de ces tendances pour le secteur.<br>Trendone est une entreprise de conseil exploratrice de tendances, qui emploie 50 personnes aux profils extr\u00eamement vari\u00e9s et interdisciplinaires, r\u00e9parties sur cinq sites. Pr\u00e8s de 80 observateurs de tendances sont en cours dans 22 r\u00e9gions linguistiques.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.swissbaker.ch\/fr\/documents\/association\/\">Lien vers l\u2019\u00e9tude<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En 2017, la BCS avait publi\u00e9 les r\u00e9sultats d\u2019une \u00e9tude de tendances sur la branche. A partir du 19\u202ff\u00e9vrier, des rapports de tendances trimestriels seront publi\u00e9s en exclusivit\u00e9 pour les membres de l\u2019association. Num\u00e9risation, durabilit\u00e9, self-scanning, g\u00e9n\u00e9rations Y et Z, v\u00e9g\u00e9tarisme\u2026 Les th\u00e8mes et d\u00e9fis qui se pr\u00e9sentent \u00e0 la boulangerie-confiserie artisanale sont nombreux. Vers quoi se tourneront les futurs [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5964,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41,45],"tags":[],"class_list":["post-10198","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association","category-environnement-professionnel"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Rapports de tendances en exclusivit\u00e9 | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/rapports-de-tendances-en-exclusivite\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rapports de tendances en exclusivit\u00e9\" \/>\n<meta property=\"og:description\" content=\"En 2017, la BCS avait publi\u00e9 les r\u00e9sultats d\u2019une \u00e9tude de tendances sur la branche. 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