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Contents 12 | 2011 State of the Bakery Industry Report: Overview Whether they’re playing a no-hitter or just making double plays, bakers aren’t sitting on the sidelines—they’re listening to consumers and making improvements to their products.
Production, Technology & Product Development Solutions for a Changing Industry. June 2011 Vol. 100 No. 6
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For subscription information or service, please contact Customer Service at: Tel. (847) 763-9534 or Fax (847) 763-9538 or e-mail
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20 | Bread Aisle Bakers are hitting a home run in today’s market by mixing wholesome, healthful ingredients with some new twists of their own.
John Schrei Publishing Director
[email protected]
Tom Imbordino Group Publisher
[email protected]
20
32 | Cookies
Jeff Heath Publisher
[email protected] 224-554-9154
Unlike run-of-the-mill cookie products, this year’s items possess superstar qualities, including better-for-you ingredients and exotic flavorings.
Editorial Lauren R. Hartman Editor-in-Chief
[email protected] 847-405-4015
40 | Sweet Goods
32
With fewer calories and fat, portion packaging and better-foryou formulations, today’s sweet treats won’t stay in the dugout for long.
Marina Mayer Executive Editor
[email protected] 847-405-4008
Patty Catini Art Director
Advertising & Internet Sales Barbara Szatko Senior Sales Manager
[email protected] 630-527-9927
50 | Bars
Suzanne Sarkesian Classified Sales
[email protected] 248-786-1692
Thanks to a combination of simple mechanics, unusual flavorings and a desire to be better and different, the bar segment maintains a prime position in the major leagues.
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Jill L. DeVries Corporate Reprint Manager
[email protected] 248-244-1726
Support Services Nann Barkiewicz Production Manager
62 | Frozen Pizza
[email protected]
Frozen pizza manufacturers are no strangers to competition. That’s why they’re offering flavorful, quality products that go from the oven to the table in minutes.
Liz Wright Marketing Coordinator
[email protected] 248-786-1652
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Audience Development Kourtney Bell Audience Development Manager Stephanie Hunt Multimedia Specialist Carolyn M. Alexander Audience Audit Coordinator
68 | Frozen Baked Goods Whether consumers are looking for an appetizer, meal or a dessert, frozen baked good manufacturers are committed to staying in the game.
List Rental Postal contact: Kevin Collopy at 800-223-2194 x684
[email protected]
72 | Tortillas
Email contact: Michael Costantino at 800-223-2194 x748
It’s a year of highs and lows for the tortilla market and it still has to get ‘around the horn’ for six more months. Thankfully, consumer interest in Mexican cuisine is growing and raising awareness of the health benefits of tortillas.
[email protected]
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BNP Corporate Timothy A. Fausch Publishing John R. Schrei Publishing Rita M. Foumia Corporate Strategy Ariane Claire Marketing Vincent M. Miconi Production Lisa L. Paulus Finance Michael T. Powell Creative Nikki Smith Directories Marlene J. Witthoft Human Resources Emily Patten Tradeshows & Conferences Beth A. Surowiec Clear Seas Research
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BNP Media Helps People Succeed in Business with Superior Information Continued on page 4
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Snack Food & Wholesale Bakery - June 2011
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Sensient Colors S.A. de C.V. Rodolfo Patron Num 12 Parque Industrial Lerma Lerma, Edo. De Mexico, C.P. 52000, Apartado Postal 17, Mexico 52-728-285-0569
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©2011 Sensient Colors LLC, all rights reserved. The FUSION PRECISE NATURAL COLORS trademark is owned and registered by Sensient Colors LLC. The SENSIENT trademark and the Sensient Technologies Corporation logo are owned and registered by Sensient Technologies Corporation. All rights in trademarks are reserved.
S af e an d Se c u re I ngre di e nt s
Contents Columns 6 | Editor’s Note It’s baseball season, says editor-in-chief Lauren R. Hartman. That means the June issue is revved up with our annual focus on the State of the Bakery Industry.
76 | The Nutritional Corner The Grain Foods Foundation is committed to educating consumers on the important role grain-based foods play in a healthful diet, says contributing columnist Judi Adams. However, the association is also working on a daily basis to protect the interests of the industry in the media.
SNACK FOOD & WHOLESALE BAKERY (ISSN 1096-4835) is published 12 times annually, monthly, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248) 362-0317. No charge for subscriptions to qualified individuals. Annual rate for subscriptions to nonqualified individuals in the U.S.A.: $115.00 USD. Annual rate for subscriptions to nonqualified individuals in Canada: $149.00 USD (includes GST & postage); all other countries: $165.00 (int’l mail) payable in U.S. funds. Printed in the U.S.A. Copyright 2011, by BNP Media II, L.L.C. All rights reserved. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The publisher is not responsible for product claims and representations. Periodicals Postage Paid at Troy, MI and at additional mailing offices. POSTMASTER: Send address changes to: SNACK FOOD & WHOLESALE BAKERY, P.O. Box 1080, Skokie, IL 60076. Canada Post: Publications Mail Agreement #40612608. GST account: 131263923. Send returns (Canada) to Pitney Bowes, P.O.Box 25542, London, ON, N6C 6B2. Change of address: Send old address label along with new address to SNACK FOOD & WHOLESALE BAKERY, P.O. Box 1080, Skokie, IL 60076. For single copies or back issues: contact Ann Kalb at (248) 244-6499 or
[email protected].
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Snack Food & Wholesale Bakery - June 2011
79 | Engineering Management Just in the last couple of years, there have been a number of regulatory initiatives come to life that effect just about every corner of the bakery industry, says contributing columnist, Jeff Dearduff. Read on to find out how you can stay ahead of the game.
88 | The Final Word When it comes to launching new products, many of today’s bakers and producers have a strategy in place, and are launching items that are primed and molded into becoming five-tool players on the field, says executive editor Marina Mayer.
Correction: In the Business Briefs section of Snack Food & Wholesale Bakery’s April 2011 issue, McGill & Associates, the broker representative of Sethness Greenleaf Flavors, was incorrectly stated as being headquartered in Asheville, N.C. The firm is located in Long Beach, Calif. Also, in the Business Briefs section of Snack Food & Wholesale Bakery’s May 2011 issue, the news item referring to iba 2010 should be iba 2012. For information on iba, contact Kallman Associations, Inc. at 201-6527070, ext. 111 or email
[email protected].
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Editor’s Note
Bakery’s Heavy Hitters I
t’s baseball season. The weather is finally warming, the players are swinging and the managers are sweating. That means our June issue is revved up with our annual focus on the state of the industry. This time, we’re covering the bakery market, which includes the bread aisle, sweet goods, cookies, bars and snack cakes, frozen baked goods and more. The slow economy is starting to improve, and consumers are buying bakery products that seem to be changing and evolving to get more sales impact. Whole grain, multigrain and breads with more fiber as well as a new emphasis on unusual or different ingredients such as flax, are all major forces right now, and the breakfast subcategory is a popular area for new introductions. Various new breakfast sweet goods and breads are coming Lauren R. Hartman into the market, in
[email protected] new shapes and with better-for-you benefits such as antioxidants. In order to lure consumers, bakers are listening to their needs and wants, and will need to give them what they want, which is healthier items. What’s more, the private-label market has enjoyed healthy sales growth this year, and that isn’t likely to decrease any time soon. More private-label products are being introduced, and more are better for you, come in attractive packaging and are easier on consumers’ pockets, which provides a welcome bonus considering the hefty gas prices consumers are paying to go to the store to buy these items.
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Portion n sizes are also under the microscope this year, as more portion-packs than ever are being introduced, though not ot all are super low-calorie. While the 100-calorie 100 l i pack k remains i the predominant choice, various sweet goods and snack cake marketers and manufacturers are unveiling packs with a higher calorie count. But healthy and smaller-portioned products still have to taste good. And manufacturers have been actively developing new product lines that don’t taste like diet food. Portionpackages of low-calorie foods are also being increased slightly so that they don’t leave people feeling hungry, and possibly enticing them to eat more. In addition, tortilla manufacturers and sweet goods makers are also witnessing the same kinds of consumer demands as the bakers, and are working diligently to develop new products that accommodate their changing needs. As in the game of baseball, no single player can win without a team, and we couldn’t publish our 2011 State of the Bakery Industry report without help.
Here’s a big thank than you to all of the industry industr respondents who took the time to reply to us and re relate their viewpoints, perspective perspectives and as to what’s happening d opinions i i h ’ h in the bakery world today and within their own operations. Also, thanks to Ryan Stredney and the rest of the staff at SymphonyIRI Group in Chicago who supplied us with the charts and statistical data we included in the report. To obtain more detailed industry information from SymphonyIRI Group, contact them at 312-726-1221 or visit their website at www.symphonyiri.com. Another round of thanks goes to executive editor, Marina Mayer, and our contributing writer, Romy Schafer, for all of their support and help gathering this information. Next month, we’ll continue with our State of the Snack Industry report, so be sure to grab a copy or visit us online at www.snackandbakery.com. Go get your beer and popcorn and read about what’s happening in the bakery industry. Play ball! SF&WB
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Business Briefs
people
News
In Memorium
California Raisin Marketing Board, Pastry Chicago Announce Results to Amateur/Student Cookie Competition The dancing California raisin along with the California Raisin Marketing Board returned for Pastry Chicago’s Amateur/Student Cookie Competition at Whole Foods Market in Chicago, April 16. Competitors, including pastry and culinary students as well as amateurs, presented their best cookies made with California raisins and other high-quality ingredients for the fourth annual competition. While judges tasted and examined each entry, pastry chef instructor Della Gossett of The French Pastry School of Kennedy-King College, Chicago, demonstrated classic recipes for all attendees to sample. First- through fifth-place winners took home prizes provided by KitchenAid, California Raisin Marketing Board, Fresno, Calif. and The French Pastry School. Carla Cubert was this year’s first-place winner with her Raisin Rugelach recipe. Second place went to Dawn Hertz with her Carrot Cake cookies; Caroline Joshi and her Coconut-Curry cookies with raisins took third place; Amelia Hyde’s Raisin Peek-a-Boo cookies won fourth place; and fifth place went to Holly St. Myers with her Take Me to the Movies Chocolate-Covered Raisin cookies. Joining as judges were some other prominent Chicago pastry chefs, including Jimmy MacMillan, executive pastry chef at the University Club of Chicago; Sarah Kosikowski, executive pastry chef at the Trump Hotel; Joshua Baudin of Sweet Whimsy Pastry, Long Grove, Ill.; Gary Konkel of Whole Foods; and Tommy Zarlengo of Zarlengo’s Italian Ice and Gelato, Chicago Heights, Ill. For more information about classes, future competitions or to download the recipes, go to www.pastrychicago.org.
ConAgra Offers to Buy Ralcorp Holdings for $4.9B ConAgra Foods, Omaha, Neb., upped its offer for Ralcorp Holdings, St. Louis, Mo., to $4.9 billion, in a push to expand its presence in generic products. If ConAgra is successful in its latest bid, the acquisition would allow it to more than quadruple its private-label sales from $850 million to approximately $4 billion a year, particularly as consumers look for alternatives to their more expensive national brand favorites during
the recession. As of presstime, Ralcorp’s board of directors rejected the bid, saying it “unamimously” determined the hostile takeover wasn’t in shareholders’ best interests. Ralcorp’s board adopted a shareholder rights plan to ensure its continued independence and to prevent a takeover. The details of this, called the “poison pill” plan, will be fielded with the Securities Exchange Commission.
Irwin Steinberg, Founder of TIA Irwin Steinberg, founder of the Tortilla Industry Association, Arlington, Va., passed away. He is survived by his wife, Mary Jabin Steinberg of Irving, Texas; his sister Dorothy Gottesman, of Boca Raton, Fla.; son Laurence Steinberg and his wife Wendy of Philadelphia; son Andrew Steinberg and his wife Roxann of Chevy Chase, Md.; two grandsons, Benjamin Steinberg of New York and Malcolm Steinberg of Chevy Chase, Md.; and one granddaughter, Madeline Steinberg, of Chevy Chase, Md. In lieu of flowers, consider a donation to the American Heart Association, Dallas. Sensient Colors LLC, St. Louis Michael Geraghty has been appointed general manager for U.S. food colors division, responsible for strategic planning, marketing, sales and day-to-day operations for U.S. food colors. Geraghty most recently was general manager and founder of Ready Solutions Inc., a Davidson, N.C., company that markets emergency preparedness products. At Ready Solutions, Geraghty created an international supply chain and designed award-winning products. He also held management positions at GE Plastics and Calgon Corp. Bradman Lake Inc., Rock Hill, S.C. Scott Hogan has been named engineering manager, responsible for managing all engineering activity for Bradman Lake products and systems for the United States. He will also work with the U.K. technical team to maintain group standards. Hogan has a unique engineering background along with a proven track record of providing system solutions within the product handling and packaging industry. Kraft Foods Inc., Northfield, Ill. Mark Clouse will replace Jim Chambers,
Continued on page 10
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Enhanced soybean oils offer plenty to celebrate.
Business Briefs Continued from page 8
people who is resigning as head of Kraft’s North American snacks and confectionery business, effective next month. Chambers most recently served as senior vice president in the global biscuits division and has headed Kraft businesses in Brazil and China. Chambers came to Kraft through last year’s acquisition of Cadbury, where he headed the candy company’s North American business.
supplier news Caravan Ingredients launches a new website, www.caravaningredients.com, designed to better showcase the company’s extensive product offerings and innovative processes. The site also allows visitors to see high-quality images and tap into better product searching capabilities, how-to baking videos and easy-to-use resource forms.
The U.S. Highbush Blueberry Council gives blueberries a whole new look and attitude with a fresh image for its consumer, retail and foodservice programs. Little Blue Dynamos is a branding initiative based on consumer research that indicates
King Arthur Flour, Norwich, Vt. Mark Tecca has been appointed to the newly created position of director of new business development, responsible for facilitating the evaluation of new business ideas to increase new opportunities. Tecca brings to the position years of experience in sales, sales management, product management, business development and partnership development in the technology industry and non-profit arena. Grocery Manufacturers Association, Washington, D.C. Sean Darragh has been named executive vice president, global strategies, responsible for expanding GMA’s international program by defining and executing a global policy and advocacy strategy. He will also lead efforts to further develop and use international public policy and advocacy tools to advance the global commerce interests of the consumer packaged goods industry. Cargill, Inc., Minneapolis Laura Witte was named corporate vice president, general counsel and corporate secretary, succeeding Steve Euller, who retired June 1. Witte joined the company in 1985 as an attorney. In 2001, she was named Asia Pacific general counsel and in 2005 moved to Brussels, Belgium, to serve as deputy general counsel for Cargill’s European businesses. She serves on the board of Twin Cities Diversity in Practice, a consortium of legal professionals whose mission is to attract lawyers of color to the Twin Cities.
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Americans have an emotional affinity to blueberries and often describe them in terms that include energetic, bubbly, upbeat and sociable.
Charles Ross & Son introduces a newly expanded trial/rental program where hundreds of mixing and blending equipment, from 1-quart to 400-gallon capacities, are now available for short- and long-term rental backed by Ross’s unbeatable warranty. Several laboratory models are being offered for free consignment.
Ch har arle es Ro Rossss & Son
A total of 53 participants attended the 8th Annual FRITSCH FTC in-house exhibition, which took place May 5 at the FRITSCH Technologie Center in Kitzingen, Russia, to see how FRITSCH baking systems create the highest quality baked goods. To learn more about this event, go to www.snackandbakery.com and check out our News Brief section.
Barry Callebaut opened a special research and development laboratory and pilot plant at its cocoa products factory in Eddystone, Pa. The pilot plant—a scaled-down cocoa products factory that mimics the production processes that occur on actual full-scale product lines in the factory—enables Barry Callebaut to better serve its industrial customers in the American region by producing cocoa liquor, cocoa powder and cocoa butter from any cocoa bean blend in small batches, as well as testing new products and raw ingredients, prior to producing on a mass scale.
Editor’s Note: Go to www.snackandbakery.com to learn more about other news items relating to the snack food and wholesale bakery markets, or subscribe to Operations Weekly and receive news directly to your inbox every Wednesday.
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2 0 1 1
STATE OF THE BAKERY INDUSTRY Snack Food & Wholesale Bakery talks to bakers and sweet goods producers to learn more about new bakery products, new packaging concepts and innovative ingredients—all factors in developing a winning team of products.
The Bread Aisle . . . . . . . . . 20 Bakers hit a home run in today’s market by mixing wholesome, healthful ingredients with some new twists of their own to stand out among the competition.
Cookies . . . . . . . . . . . . . . . 32 Unlike the run-of-the-mill cookie products, this year’s items possess superstar qualities, including better-for-you ingredients and exotic flavorings.
Sweet Goods . . . . . . . . . . . 40 With fewer calories and fat, portion packaging and better-for-you formulations, today’s sweet treats won’t stay in the dugout for long.
Bars . . . . . . . . . . . . . . . . . . 50 Thanks to a combination of simple mechanics, exotic flavorings and a desire to be better and different, the bar segment maintains a prime position in the major leagues.
Frozen Pizza . . . . . . . . . . . . 62 Frozen pizza manufacturers pair unconventional toppings with quality ingredients to create flavorful products that are sure to be a hit with budget-conscious consumers.
Frozen Baked Goods . . . . . 68 Tasty, wholesome baked appetizers, meals and desserts that go from freezer to table in minutes are all-stars with today’s busy shoppers.
Tortillas . . . . . . . . . . . . . . . 72 It’s a year of highs and lows for the tortilla market, and it still has to get ‘around the horn’ for six more months. Thankfully, consumer interest in Mexican cuisine is growing and raising awareness of the health benefits of tortillas.
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S TAT E O F T H E I N D U S T RY Overview
Bakery Market Stays in the Game
Whether they’re playing a no-hitter or just making double plays, bakers aren’t sitting on the sidelines—they’re listening to consumers and making improvements to their products. Some are using non-traditional ingredients or taking a more organic approach, while others are focusing on healthful benefits, authenticity and quality. But there’s one thing they all have in common: They have been impacted by the economy and commodity price surges. Lauren R. Hartman, Editor-in-Chief
ajor-league bakers are rolling with the hit of the economy, sluggish sales and soaring commodity prices and somehow see a light at the end of the tunnel oven. The economy has slugged bakery operations in the chest over the last few years because many are institutional and restaurant-based, and several restaurants and other facilities throughout the country have closed. “People are just now starting to go out to restaurants again—finally,” observes Larry Marcucci, president of Chicago-based Alpha Baking Co. “So the economy has definitely had its affect on us. We had to sell to a lot more customers to keep the same level of volume.” “One of the biggest challenges we are seeing is volatility in commodities,” admits Richard Spencer, director of new products development at Dawn Food Products, Jackson, Mich. “The degree of uncertainty is providing new hurdles for all aspects of the organization, from procurement to product development and production to sales and customer service. From a product development standpoint, we are continuing to
M
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look at innovative ways to deliver the great taste and quality that are necessary to drive consumer purchase, but still achieve the financial requirements of the organization. It’s a delicate balance that mandates honest cross-functional dialogue and a willingness to challenge sometimes long-held assumptions or beliefs about a product offering.” Dorothy Radlicz, director of marketing at artisan bakery Chabaso Bakery in New Haven, Conn., says she believes that the more difficult economic climate may be causing a sensitivity to waste and portion control (some of which is price-point driven). “I believe this will continue to be translated into an increased interest in smaller items. At the same time, people are more inclined to treat themselves to higher quality breads, for example, then maybe some items that are perceived as not so necessary. Bread is more of a daily staple.” Commodity costs are also a great challenge because they keep on increasing, says Alon Ozery, co-founder of Toronto-based Ozery Bakery. His company is positioned in the commercial bakery segment and also makes private-label products, as
well as a recently introduced line of presliced, organic ancient grain buns made of kamut, spelt and whole wheat. But Ozery says his company is growing and increasing its baking capacity by adding more baking equipment lines to its new facility. Bakers are definitely starting to think outside the “bread box,” as consumers are very nutritionally savvy, more sophisticated and more label-conscious. Thus, new breads are being developed, and bakers are coming up with products that contain better-for-you twists, more whole grains, new inclusions, artisan styles and new shapes, including a recent plethora of rounds. At Flowers Foods, Thomasville, Ga., the biggest challenges facing companies that compete in the bread aisle category are rising costs of commodities and fuel combined with a slow economy and tough competition in the baking category, says
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S TAT E O F T H E I N D U S T RY Overview Janice Anderson, vice president of marketing. “This is putting a lot of pressure on wholesale bakers. Our company’s response is to remain focused on continually improving the efficiency and performance of all areas of our business so we can continue to offer baked foods of quality and value to our consumers and long-term return to our shareholders.”
Healthy, wholesome players With the new U.S. Dietary Guidelines of Americans that went into affect beginning of this year, healthy, wholesome bread products are taking on a Most Valuable Player role in the trends of 2011. Consumers are demanding less sodium, trans-fat and cholesterol and more fiberrich ingredients, and bakers are faced with challenges to reformulate products, create new products or eliminate others. Studies also show that shoppers tend to eat more of foods they believe are natural, so the term “natural” is being adopted more and more. “I would like the industry as a whole to commit to using less chemicals in baked goods,” says Ozery. “Right now, the industry is still riding the whole grain trend,” Anderson reports. “Whole grain bakery foods continue to be popular with consumers as are products that offer portion-control, reduced calories or other types of healthy option, such as higher fiber. In the sweet goods category, consumers seem to be opting more for indulgent snacks, perhaps as a reward for healthy eating.” Anderson sites data from Chicago-based
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SymphonyIRI Group, for the 52 weeks ending March 20, where dollar sales of total fresh packaged breads (loaf bread, rolls, bagels and English muffins) were up 0.6%. Bread products with a whole grain claim were up 5.4% over the previous year. “The whole nutritional issue is still out there, with front-of-pack [labeling] being pushed, and there is more focus in restaurants for that information,” adds Marcucci. “Better-for-you products will continue their ascent,” echoes Radlicz. “This is not only ingredient-driven, but freshness is also an important factor.” Experts agree that whole grains are also a home run on the baking game field. “Eat whole grains more often,” suggests nutrition researcher Joanne Slavin of the University of Minnesota, Minneapolis. “We are finding that things in whole grains like antioxidants and lignans and various phytochemicals may help reduce the risk of heart disease and cancer.” Harvard researchers report that research participants who ate more whole grains had a lower risk of diabetes. “When you eat whole grains, you get more fiber and more micronutrients like folic acid, magnesium and vitamin E,” says Walter Willett, chairman of the Nutrition Department at the Harvard School of Public Health, Boston. Chabaso Bakery has been using whole grains and seeds in some of its artisan recipes for the East Coast market since it opened in the mid-1990s. Using “oldworld” ovens, the best natural ingre-
dients available and no trans-fats, founder Charles Negaro and a crew of bakers set out to match the best ciabattas, loaves, batards, rolls, baguettes and boules in the world. “Because whole grains are proving to be so beneficial, I’m often asked why more people don’t eat them more often,” reports Radlicz. “People don’t know enough about them, where to find them or how to incorporate them into their diets in a reasonable way. We’re very familiar with old-world recipes and baking techniques using all-natural ingredients, but we succeed in business by being guided by our customers’ choices. Whole grain bread sales have grown significantly in recent years,” she explains. “Because we trust that our customers are making smart choices, we are committed to providing a wide range of whole grain products to meet the growing demand,” she says. The tortilla industry has witnessed strong growth in the last five years, making it one of the fastest growing segments in the baking industry. Tortillas made of whole grains are also being introduced. However, rising commodity prices and bad weather have affected corn crops this year, which has tortilla marketers concerned. Yet despite the problems, tortilla manufacturers are coping by keeping up with the latest trends in the food industry. “The cost of commodities used in making tortillas has gone up significantly, some of it due to excessive speculation among commodity traders and some of it, particularly in the case of corn, due to non-food demands such as corn ethanol as an alternative or additive to gasoline,” attests Jim Kabbani, chief executive officer of the Tortilla Industry Association (TIA), Continued on page 14
June 2011 - Snack Food & Wholesale Bakery
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S TAT E O F T H E I N D U S T RY Overview Continued from page 13
Arlington, Va. “But meanwhile, this cost pressure has forced a number of changes on tortilla manufacturers, in particular small to mid-size companies. Unable to raise prices to the same degree as rising costs, they have sought to lower other costs through increased efficiencies, both in-plant and in business, such as optimizing distribution channels, co-packing and the movement toward larger customers.” Still, he says, while there’s great disagreement regarding the economy overall, including the nature and extent of any economic recovery, the tortilla industry has grown from $6 billion a year a few years ago to an estimated volume of $11 billion by end of this year. “At least as big part of this grown driver has been the rapid adoption of tortilla consumption by non-Hispanic consumers,” Kabbani says.
Old school is cool Some of the sweet goods out there such as Hostess Twinkies and CupCakes, from Hostess Brands, Irving, Texas, are harking back to earlier times, with retro packaging, the reintroduction of earlier flavors or formulations or new recipes that have an old-fashioned but memorable taste.
standbys—Hershey’s cocoa and chocolate chips. “Adding the great taste of Hershey’s chocolate and its strong brand recognition to delicious snack items brings something new and fun to our cake lineup,” explains Anderson. “We are also targeting the portion-controlled trend with [our] Nature’s Own sandwich rounds. This thinner version of a traditional bun has been one of the more exciting new products to hit the bakery category in recent years. It appeals to consumers who want less bread with their sandwiches. It also has a unique texture similar to flatbread.” Sandwich rounds and thin bagels are also having a positive effect on the bakery category. “We’ve found that consumers are using them for breakfast, lunch, dinner and snacks, and are purchasing them in addition to their regular bakery items,” Anderson says. “SymphonyIRI data supports the popularity of these items. For the latest 52 weeks ending March 20, dollar sales of sandwich rounds/thins were up 45% versus the previous year, while new bagel thin products drove overall bagel segment growth.” Flowers is also fielding a consumer request—one of its most common received, according to Anderson—for a smaller sized loaf of bread targeted at consumers in smaller households. In the fall of 2010, the company rolled out a 16-oz. Nature’s Own 100% Whole Wheat with Honey soft variety bread with 11 g. of whole grains per slice.
Pitching to a younger audience “Hostess set the standard for timeless treats loved form generation to generation,” says Amy Clark, director of snack marketing for Hostess. “The ‘old-school cool’ packaging and retro recipe Twinkies celebrate the brand’s amazing history and tap into the nostalgia consumers feel with every sweet bite.” Likewise, Flowers Foods hopes to shake things up with Blue Bird and Mrs. Freshley’s treats, featuring those familiar and popular
Radlicz thinks the demographics for artisan breads are beginning to expand but are “skewing” younger fans for higher-quality products from a nutritional and freshness standpoint. “This has been the stronghold of an older population in the past,” she says. “There is a growing openness for various types of foods but also for better quality. Besides parents introducing these items more readily at home, some school systems for all age groups and preschools to colleges are beginning to execute better food offerings for the children via the food
they are providing for daily consumption.” Cindy Lawson, vice president of trade development/foodservice at Flowers Bakeries, says that while Flowers doesn’t produce true “hand-made” artisan breads, it does purchase artisan-style breads and rolls from other vendors. “Artisan breads are a niche category across retail, in-store and foodservice segments, and our research shows sales to be relatively flat, year-over-year,” she says. “But in foodservice, high-end, full-service restaurants bake artisan breads from scratch, and we believe this trend will continue. Some restaurant operators use frozen dough breads and rolls that are proofed and baked in-house, producing artisan-style products. However, as the foodservice industry continues to contract because of the economy, more restaurants may move way from frozen doughs to reduce costs.” Over the years, gluten-free products have substantially improved in taste, with bakers pitching new products that now deliver richer flavors, honey, ancient grains, sorghum and other taste-enhancing ingredients, as well a springier texture and a stronger nutritional profile. Lower-sodium product offerings are developed to have all of the flavor, quality and taste consumers still want. Single-serve and portion-controlled baked goods are allowing consumers to enjoy and indulge, but to a lesser degree. “We continue to see interest in pretzel roll-type products,” affirms Marcucci, who has noticed several bakeries making new pretzel roll products. “They are also showing up more often in retail now. But flatbreads are still a big trend, and anything in the reduced-calorie or good-for-you variety Continued on page 16
14
Snack Food & Wholesale Bakery - June 2011
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S TAT E O F T H E I N D U S T RY Overview Continued from page 14
bread line is still doing well.” Marcucci also notices that the surge in the artisan category seems to be coming from the chain restaurants that want different but consistent offerings that can be frozen and shipped nationwide. New at Alpha Baking is a just-installed low-stress production line, Marcucci points out. “We’re just beginning to understand its capabilities. It will allow us to make product at [higher] speeds, as well as produce a greater diversity of products than we could before. We also set it up so do a variety of toppings because so many customers today are looking for that point of differentiation.”
The private-label pickoff Perhaps because of the economic slump, many private-label products continue to gain strength, Marcucci adds. “Some brands produce private-label products to
Photo courtesy of Chabaso Bakery
enhance their position in the stores. Many private-label bakeries have closed up because the owners have found better quality and more innovation from branded companies that do private-label products. “Private label is strong in times of economic stress, and we sure are seeing that in the marketplace right now,” says Radlicz. “This, of course, is driven by people’s frugality, but these days they still expect good quality. Contrary to what might seem instinctive, as long as intelligence is used in product selection, coupling branded and private-label serve to raise the market, not to cannibalize it. We have found that the combinations of private label and branded strategy are indeed very complimentary.” The role of private label in the category has really grown in the past few years, evolving from offering generic “me-too” versions of successful branded offerings to helping embody and reinforce the attributes
and personality of a retailer’s brand itself, reports Jennifer Gardner, brand manager at Dawn Food Products. “To successfully compete, manufacturers of traditional branded offerings have to innovate—not just in the arena of product development, but also in how they interact with and respond to a customer’s needs and direction.” Those choosing the in-store bakery (ISB) over the bread aisle are in search of freshness and quality, she adds. “The most popular items are those that are generally consumed quickly while they are fresh. Consumers are looking for more ‘indulgent’ (sweets) as well as healthier products in the ISB. Those that cater to the local population are finding good traction also.” “Store brands continue to be an important category to our retail customers and to a segment of consumers,” add Anderson. “Overall, however, store brand breads, buns and rolls are declining as a category.” So what gives a product or a brand staying power? Today more than ever, authenticity of brands and core values are key. “We stick to bakery basics with whole grains,” says Negaro. “Sometimes it doesn’t take a drastic change or a rigorous regimen to make a positive difference.” Chabaso bakers hand-mix whole grains and other wholesome ingredients, taking the time to make bread the old-fashioned way. “We have both streamlined and expanded our operation to meet the demands of the marketplace,” Radlicz explains. “Expansion has occurred in the bakery operation as well as in management, and we anticipate that will continue.” Continued on page 18
16
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She would like to see the industry get even more inventive. “Because of my personal background as a first-generation American of parents who cook almost
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Snack Food & Wholesale Bakery - June 2011
Bakeries are aware of the quality and authenticity mantras, Negaro attests, yet they must be careful to try not to be everything to everyone. And that’s difficult, Marcucci says, because it’s one of the biggest challenges facing companies that compete in the bread aisle. “Everyone wants something different, and it makes it tough to produce all of these things efficiently.” Anderson says that Flowers always looks for ways to do things better—to increase efficiencies by improving processes. “We do this by opening new bakeries, adding new production lines or closing down or relocating lines, depending on what’s the best way to serve the market. Our goal is to put production where the people are. This is an operational strategy we’ve held for many years.” The company’s most recent growth plan is to expand its direct-store-delivery territory, which currently reaches about 50% of the U.S. population. “By 2016, the goal is to expand that territory, so at least 75% of the U.S. population will have access to our fresh bakery foods through acquisitions and new bakeries.” She adds that brands and products that pass the test of time deliver on what they promise. “When it comes to food, those promises usually involve consistent quality, taste and a fair price,” she says. “Between them, taste always takes precedence.” Dawn Foods’ Rzeszut says he would like to change some consumers’ long-held perceptions that better-for-you options cannot taste good. “Our Weight Watchers line of sweet bakery products has attempted, and succeeded in my mind, to demonstrate to consumers that it’s possible to have a great tasting product that fits within their weight management program.” The bread producers are thriving today and will continue to do so in the future in order to go above and beyond home plate to score a run in innovations. They get it, and listen to their audience, which is a winwin result for everyone. SF&WB
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S TAT E O F T H E I N D U S T RY Bread SPONSORED BY
Bakers Batter Up Bakers can hit a home run in today’s market by mixing wholesome, healthful ingredients with some new twists of their own to stand out among the competition. But they still must hold their ground when it comes to pricing and discounting. Even if they have a few strikes-outs along the way, bakers are developing new products to keep on making a hit with consumers. Lauren R. Hartman, Editor-in-Chief
espite the tough economy, which has affected many bread bakers in the past few years, the bread aisle is getting some hits, and not just at bats. The market is showing signs of life and energy, as new products are being introduced that show a lot of creativity, imagination and an eye with consumers in mind. And bakers are doing their homework. They’re listening to consumers’ likes and dislikes and demands for quality, price and better-for-you options. They’re taking cues from consumers for new niches and special needs, such as adding more whole grains and developing tastier gluten-free products, for example, and formulating products that are healthier, more cost-effective and even more sustainable. They’re also making big contributions to the success of the market in various ways. One way is by moving faster on customer requests for quality ingredients, authenticity and implementing food safety practices, which is in line with the enactment of the Food Safety Modernization Act. Another noticeable factor is the addition of special ingredients, enhancements and other benefits that improve the taste of bread without adding preservatives.
D
20
Snack Food & Wholesale Bakery - June 2011
THE TOP
Fresh Bread
10
(For the latest 52 weeks ending Mar. 20, 2011)
Unit Sales % Previous Year
Dollar Sales (in millions)
% Change vs. Previous Year
Unit Sales (in millions)
Private Label
$1,692.3
-2.7
1,137.1
2.
Nature’s Own
$389.0
+4.2
152.5
+3.8
3.
Oroweat
$270.5
-10.5
77.9
-12.5
4.
Arnold Brownberry
$220.8
-1.3
73.3
-3.8
5.
Wonder
$215.2
-5.8
93.3
-8.4
6.
Sara Lee
$182.2
+35.4
77.5
+40.2
7.
Pepperidge Farm
$156.3
-2.8
48.0
-2.0
8.
Sara Lee Soft & Smooth
$131.6
-23.6
58.8
-21.7
9.
Home Pride
$112.2
+3.5
45.3
+2.0
10.
La Brea Bakery
$102.8
+0.4
33.0
+1.8
$6,672.4
-1.1
3,071.6
-1.6
Rank
Brands
1.
TOTAL*:
-3.2
*Includes brands not shown Source: SymphonyIRI Group, a Chicago-based market research firm, www.symphonyiri.com Total U.S. – Supermarkets, drug stores and mass merchandisers (excluding Walmart)
Outside-the-box ingredients Hostess Brands’ pacesetting food brand, Nature’s Pride, has met with success with its hearty wheat bread. That’s because it’s probably the first brand to incorporate pure olive oil in its 100% natural Flax variety, which it says not only provides a good source of fiber but also is baked
with Omega 3-ALA. The Irving, Texas, company says that as consumers continue to add heart-healthy products to their diets, Nature’s Pride has answered their call with its expanded line of new Hearty Wheat with Flax. The Nature’s Pride line is also the first to Continued on page 22
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S TAT E O F T H E I N D U S T RY Bread Continued from page 20
and provides 22 g. of whole grains per slice. Like all Nature’s Pride breads, it’s baked using only all-natural ingredients, has no
provide a source of Omega 3-ALA, which comes from flaxseed, a good source of fiber
THE TOP
Bagels/Bialys
10
(For the latest 52 weeks ending Mar. 20, 2011) Dollar Sales (in millions)
% Change vs. Previous Year
Dollar Share
Unit Sales % Unit Sales (in millions) Previous Year
Rank
Brands
1.
Thomas
$253.8
-3.0
40.9
80.4
-3.1
2.
Thomas Bagel Thins
$81.8
+1,053.4
13.2
27.4
+914.2
3.
Private Label
$74.5
-1.4
12.0
35.2
-0.1
4.
Sara Lee
$61.6
-9.5
9.9
22.5
-0.8
5.
Thomas Hearty Grains
$29.9
-12.4
4.8
9.4
-11.8
6.
Pepperidge Farm
$20.6
-5.6
3.3
6.0
-2.4
7.
Pepperidge Farm Mini
$15.1
-14.6
2.4
4.3
-13.6
8.
Sara Lee Soft & Smooth
$9.8
+7.9
1.6
3.0
+7.5
9.
Nature’s Own
$9.2
-12.6
1.5
3.7
-8.3
10.
Western Bagel
$5.6
-34.0
0.9
2.3
-28.9
$620.4
+7.8
100.0
216.7
+9.7
TOTAL*:
*Includes brands not shown Source: SymphonyIRI Group, a Chicago-based market research firm, www.symphonyiri.com Total U.S. – Supermarkets, drug stores and mass merchandisers (excluding Walmart)
English Muffins
THE TOP
10
(For the latest 52 weeks ending Mar. 20, 2011)
Unit Sales % Unit Sales (in millions) Previous Year
Rank
Brands
Dollar Sales (in millions)
% Change vs. Previous Year
Dollar Share
1.
Thomas
$220.0
+0.3
-6.4
2.
Thomas Better Start
$65.3
-16.4
3.
Private Label
$60.4
-8.3
4.
Thomas Hearty Grains
$57.7
-12.2
11.3
19.7
-5.2
5.
Oroweat
$41.3
-16.9
8.1
14.4
-13.6
6.
Thomas Toaster Cakes
$7.5
-5.3
1.5
2.6
-7.3
7.
Sara Lee
$6.5
+53.3
1.3
3.0
+91.6
8.
Gold Meadow Bakery Fiber One
$5.2
+6.2
1.0
1.7
+10.1
91.1
-1.2
12.8
22.6
-10.9
11.9
42.7
-7.1
9.
Nature’s Own
$5.1
+1.7
1.0
2.3
+3.9
10.
Franz
$4.2
+21.7
0.8
2.1
+24.7
$510.2
-6.4
100.0
217.3
-4.3
TOTAL*:
*Includes brands not shown Source: SymphonyIRI Group, a Chicago-based market research firm, www.symphonyiri.com Total U.S. – Supermarkets, drug stores and mass merchandisers (excluding Walmart)
artificial flavors or colors, no trans-fats, no artificial preservatives and contains no highfructose corn syrup. “Nature’s Pride continues to address the needs of Baby Boomer and Gen-X consumers who are seeking to increase their consumption of ingredients such as fiber, olive oil and Omega-3 that provide nutritional benefits,” says Laura Pitlik, director of marketing for Nature’s Pride. Since its introduction, Nature’s Pride has drawn rave reviews from consumers looking for a balance between great taste and nutrition, she adds. The brand marked the first of Hostess’ bread products to be introduced by its parent company in several years, and has become one of the company’s most successful product lines, having grown to include several varieties of 24-oz. hearty breads, 20-oz. traditional soft breads, Premium Harvest buns and rolls as well as OvenClassics breads. Pitlik points to a recent study by The Hartman Group that indicates that GenXers are increasing their consumption of fiber (74%), whole grains (63%), olive oil (58%) and Omega 3-ALA (53%), and that Baby Boomers are experiencing a similar trend: fiber (74%), whole grains (64%), olive oil (66%) and Omega 3-ALA (59%). “Nature’s Pride Hearty Wheat with Flax is the latest introduction to our award-winning portfolio of 100% natural breads,” she added. “In addition to delivering the perfect balance of great taste and nutrition consumers can always expect from Nature’s Pride, this new variety is the first to be baked using pure olive oil and the first to provide a good source of Omega 3-ALA, making it an ideal addition to our tasty, wholesome assortment.” Another hostess brand, Merita, has a long-standing 110-year history as a SouthContinued on page 24
22
Snack Food & Wholesale Bakery - June 2011
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THE TOP
10
(For the latest 52 weeks ending Mar. 20, 2011)
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Dollar Share
$564.7
+0.8
42.5
469.7
+2.6
$564.7
-1.7
8.7
37.4
-0.6
Sara Lee Soft & Smooth
$57.2
-11.7
4.3
26.1
-7.5
4.
Wonder
$53.5
-13.3
4.0
26.6
-26.9
5.
Oroweat
$35.9
-13.7
2.7
9.9
-21.2
6.
Pepperidge Farm
$35.0
-1.9
2.6
12.4
-3.0
7.
Sara Lee
$31.5
-3.3
2.4
11.1
-5.0
8.
Aunt Millie’s
$28.6
+5.2
2.2
17.5
+16.3
9.
Arnold Select
$26.2
-0.3
2.0
9.8
-0.6
10.
Sunbeam
$24.0
-0.2
1.8
10.8
+0.9
$1,329.2
-1.5
100.0
800.4
-0.2
Brands
1.
Private Label
2.
Martin’s
3.
Dollar Sales (in millions)
TOTAL*:
*Includes brands not shown Source: SymphonyIRI Group, a Chicago-based market research firm, www.symphonyiri.com Total U.S. – Supermarkets, drug stores and mass merchandisers (excluding Walmart)
Continued from page 22
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Unit Sales % Unit Sales (in millions) Previous Year
% Change vs. Previous Year
Rank
eastern favorite. Now expanded, the line includes two new bread varieties—Merita Smartwhite and Merita made with Whole Grain White—and new packaging. “The Merita brand is rich in Southern history and has been enjoyed by families for generations” says Ann Oades, director of marketing for Merita bread. “In the South, nothing goes together better than good food and good family, and Merita is proud to be a part of these traditions,” she says. “Merita remains committed to bringing Southern families the same delicious, quality breads with more nutritious choices than ever before.” The first major change in more than three decades is the new packaging features, such as an updated logo, richer colors and a contemporary design. The bags also incorporate the Merita quality guarantee, which reminds consumers that the brand ensures quality and fresh-baked taste in every loaf. Smartwhite provides 5 g. of fiber per
serving, the same amount of calcium as an 8-oz. glass of milk, is a good source of nine vitamins and minerals and 1/3 less sodium as regular white bread. At only 50 calories per slice, Smartwhite is baked in the South for the South.
Antioxidant assets Antioxidants are another route to maintaining a healthy diet, preventing and repairing oxidative stress, a process that may damage cells within the body. Vitamin 3 is also good for skin health and helps functions in the immune system. In its ongoing commitment to the bread industry, Mrs Baird’s Bakery, Fort Worth, Texas, which is operated by Bimbo Bakeries USA, Horsham, Pa., is fortifying its line of sandwich wheat breads with a great source of antioxidant vitamins A and E. These benefits are now included in Mrs Baird’s 100% Whole Wheat, Honey 7 Grain, Honey Wheat and Split Top Wheat breads. “Research continues to show that Continued on page 26
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S TAT E O F T H E I N D U S T RY Bread Continued from page 24
consumers are more health-conscious than before, and antioxidants rank high in interest now being found in more everyday foods,” says Dan Larson, Mrs Baird’s marketing manager. “By enhancing our line of sandwich wheat breads with antioxidant vitamins A and E gives consumers another way to support a healthy diet.” “Our customers will not notice any change in texture and flavor,” says Larson. “However, they will notice the benefits of the added nutrition on the label. For example, only two slices of our Honey 7 Grain bread provides 25% of the recommended daily allowance for vitamins A and E.”
Breakfast breads Mini buns and flatbreads are still heavy hitters in this market. And breakfast breads are one of the hot items in the bread aisle. One of Canada’s leading natural bakery brands launched a combination of all three
Photo courtesy of Ozery Bakery
with Morning Rounds toastable fruit and grain buns in the United States. Ozery Bakery, a Toronto-based, family-owned natural breads company, makes breads with a variety of grains and dried fruits, seeds and muesli. The wholesome buns are a tasty alternative to calorie-laden items and were developed because Ozery felt “there was
a real need in the breakfast market for a wholesome, all-natural bread that delivers taste and health conveniently,” reports company president Guy Ozery. With the launch in February of Morning Rounds, Ozery will carve out a niche in the $10 billion breakfast breads market, a growing category in both natural and conventional grocery channels. Ozery says the company is as passionate about baking as it is about continually creating new ways for people to enjoy bread with innovative products. It also offers OneBun Thin sandwich buns and a line of pre-sliced ancient grain buns, which include Organic Kamut, Organic Spelt and Organic Whole Wheat. The toastable fruit and grain buns are available for $3.69 a six-pack in three types: Cranberry Orange; Apple Cinnamon; and Muesli, and are currently available at Whole Foods Markets, Sprouts and other retailers. “I believe that our Morning Rounds
S TAT E O F T H E I N D U S T RY Bread are the first of many breakfast breads (in our case, flatbreads) that will be consumed through the day,” adds Alon Ozery, coowner. “This happened before with the pre-sliced thin buns that we developed in Canada several years ago and then introduced in the United States a couple of years later.” Likewise, Udi’s Gluten Free Foods, Denver, earlier this year launched a new collection of gluten-free hot dog and hamburger buns. The launch is the first time a manufacturer has made gluten-free buns available at retailers nationwide. Unimpressed with what was on the gluten-free market years back, Udi’s certified-master baker, Chadwick White, was determined to create superior gluten-free bread solely for Udi’s. After successfully combining just the right ingredients for what is now known as its signature white sandwich bread, White and the Udi’s team now offer the gluten-free buns as well as a new cinnamon raisin sliced bread and cinnamon bagels. According to Denise Sirovatka, Udi’s vice president of marketing, these products are so important for those who live gluten-free, but who, until now, were often prevented from joining in on the great American cookout in the spring and summer because of gluten intolerance. “More consumers are purchasing glutenfree products for a number of reasons,” she says. “An increased number of individuals are being diagnosed with celiac disease and gluten intolerance each year (one in 133 Americans has celiac disease, and an additional 3-4% suffer from gluten intolerance); others have an elevated awareness of digestive health resulting in self-diagnosis of gluten intolerance for an individual or family member. Still others want improved quality and taste in gluten-free products and the desire for a healthier lifestyle. As a result, Udi’s is driving natural/organic bread and baked goods; our consumption is up more than 200% in both the natural and grocery channels.” Sirovatka says Udi’s is experiencing continued growth in breads using sprouted grains and artisan loaves, including ba-
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guettes and sourdough. “In the baked goods category, comfort foods are still popular, with more ready-to-eat pie options, including blueberry crumble, key lime and classic pumpkin pie. Pretzels are also hot right
now, everything from pretzel bread to soft pretzels with cheese dip,” she adds. “Now that gluten-free products are more similar in taste to wheat-containing Continued on page 28
June 2011 - Snack Food & Wholesale Bakery
27
S TAT E O F T H E I N D U S T RY Bread Continued from page 27
products, consumers are looking beyond the taste and texture and seeking baked goods that are both gluten-free and nutritional,” Sirovatka explains. “The gluten-free baked goods category is expanding rapidly. Consumers are not just eating gluten-free baked goods because they are available, they are eating them because they are good.” In fact, the most requested item from Udi’s customers (more than 61% of new product requests) has been hamburger and hot dog buns. “We worked diligently to ensure our buns taste great and have nutritional benefits,” Sirovatka says. The new soft, golden Classic hamburger buns and Classic hot
28 SFWB0309ALIT.indd 1
Snack Food & Wholesale Bakery - June 2011
dog buns are gluten-free, dairy free and contain 4 g. of fiber and 5 g. of protein. The nutritious Whole Grain hamburger buns contain 6 g. of fiber and 5 g. of protein. Another popular Udi’s customer request is for bread containing more fiber and ancient grains. Udi’s Ancient Grain Breads contain a wholesome balance of nutrients, vitamins and earthy varieties, including Millet–Chia and Omega-Salba. Millet and Salba have been a rich source of nutrients since early Incan civilizations, and contain 6 g. of fiber per serving and more than 350 mg. of Omega 3, 6 and 9. “We are seeing bakeries more willing to consider expanding their product selection to include gluten-free bread and baked goods,” Sirovatka points out. “One of Udi’s goals is to consistently provide gluten-free, nutritionally based products
to our consumers that continue to taste like the conventional product.”
Shapes and thin are in Another brand on top of the breakfast trend, of course, is Thomas,’ but not just with its English muffins. Thomas’ has put a good-for-you spin on breakfast as, if you’re like many people, ushered in the year a few pounds heavier, getting fit is on your list. Bimbo Bakeries USA, Horsham, Pa., the bakers of Thomas’ Bagel Thins bagels, partnered with celebrity nutritionist Keri Glassman to help set the pace for thinner success. The company enlisted Glassman, who is a nationally recognized, registered dietitian and leader in advancing a “whole person” approach to health and wellness, to recom-
www.snackandbakery.com 1/5/09 10:50:22 AM
S TAT E O F T H E I N D U S T RY Bread mend going beyond nutritious eating to include getting adequate sleep, managing stress, exercising regularly and finding joy in life. With consumers’ vast and relentless desire to lose weight, many people end up eliminating some items completely from their diet, such as breakfast or carbohydrates. They’re also asking for portion control, and purchasing products such as sandwich thins and sliders. “Though people sometimes try and cut calories by removing entire food groups or meals,” says Glassman, “these grand changes are not lasting, and can even be detrimental to your health. Balance and moderation are what’s most important for weight loss and management, and are keys to helping any dieter enjoy success…” Adds Thomas’ brand manager Eileen Gonthier, “We know it’s not easy to choose the healthy option each morning, so we introduced the first-ever trim bagel to make picking that nutritious option easier and more appealing. We’re excited to be working with Keri,” Gonthier continues. “She shares Thomas’ attitude for an approachably wholesome lifestyle, and knows that taste can’t be sacrificed for nutrition. They need to go hand-in-hand to ensure longlasting wellness.” Bagel Thins come in four kinds—100% Whole Wheat; Everything; Plain and Cinnamon Raisin—at 110 calories each. They’re also low in fat and a good source of fiber. The 100% Whole Wheat option offers 21 g. of whole grains per serving. Flowers Foods, which produces and markets a wide variety of fresh and frozen bakery foods—from breads, buns and rolls to snack cakes and pastries—is offering new versions of its breads in different shapes, varieties and sizes. The superregional baker also just purchased Tasty Baking Co., Philadelphia. “Right now, the industry is still riding the whole grain trend,” says Janice Anderson, vice president of marketing at the Thomasville, Ga., company. “Whole grain bakery foods continue to be popular with consumers, as are products that offer
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portion-control, reduced calories or other type of healthy option, such as higher fiber.” Providing the best of both white bread and whole wheat, Nature’s Own Whitewheat is a 100% whole wheat loaf packed
with 16 g. of whole grain in a smaller 16-oz. size. With fewer slices per loaf, this bread is great for consumers in smaller households who want to enjoy restaurant-quality Continued on page 30
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June 2011 - Snack Food & Wholesale Bakery
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S TAT E O F T H E I N D U S T RY Bread Continued from page 29
premium breads. A whole grain version of Cobblestone Mill breads was created in response to consumer demand for more whole grain bread options. Flowers’ fourth new variety, Whitewheat Sandwich Rounds, offer the nutritional benefits of wheat bread with the milder taste of white. The rounds have 4 g. of fiber and a mere 100 calories per serving and are designed for sandwiches, toast or can be used
to make mini pizzas. With a soft texture and a nutritional punch of whole wheat, they come in a resealable package that helps lock in freshness. “We are targeting the portion-controlled trend with Nature’s Own Sandwich Rounds,” Anderson adds. “This thinner version of a traditional bun has been one of the more exciting new products to hit the bakery category in recent years. It appeals to consumers who want less bread with their sandwiches. It also has a unique texture similar to flatbread.” Anderson says the new products are answering a call from consumers. The company first introduced rounds in early 2010 with two varieties—100% Whole Wheat and Healthy Multi Grain—and was the first on the market with a resealable bag. In July 2010, Flowers expanded the line with 100% Whole Grain, and in February 2011, it rolled out Nature’s Own White-
wheat Sandwich Rounds. Also in February, Flowers re-introduced Nature’s Own Thin Sliced Bagels with a modified recipe and a new, resealable package. Two varieties are currently available—100% Whole Wheat and Original. “These new products scored high during consumer testing,” she relates. “With our Whitewheat Sandwich Rounds and smallersized Cobblestone Mill loaf, we’re giving consumers what they’ve been asking for.” Likewise, Chabaso Bakery, an artisan bakery in New Haven, Conn., is expanding its product line to include “even more healthy” items as well as smaller-sized items. “Some we introduced very recently, such as Classic Baguette and Sesame Semolina Sandwich rolls,” says director of marketing Dorothy Radlicz. “We have also introduced something quite unique that addresses both downsizing as well as better-for-you interests targeted at the din-
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Snack Food & Wholesale Bakery - June 2011
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S TAT E O F T H E I N D U S T RY Bread ner roll sub-category—our Demi Ciabatta Pull-Aparts in two flavors: Classic and Rainin Grains.” Each ciabatta is an 8-oz. loaf made up of eight pull-apart pieces that are a mere 70 calories each. The Classic ciabatta is a rendition of Chabaso’s top-selling larger ciabatta and the Rainin Grains pull–apart, containing 13 whole grains with seeds and honey and 13% whole grains. “Product quality has to be first,” Radlicz points out. “It has to taste good, no matter what. It could be the healthiest thing on earth, but if it doesn’t taste good, it won’t sell well.”
Hearty flatbreads and pizza crusts Rustic Crust’s Brad Sterl has spent more than 25 years in the food industry, which led him to start Ever Better Eating in 1996. The contract manufacturer transitioned to become Rustic Crust, a Pittsfield, N.J., an all-natural pizza products producer that has been recognized for four consecutive years in a row by Business NH magazine as one of New Hampshire’s fastest growing companies. It believes that flatbread is where it’s at, having faced the challenges in the tough economy to obtain a licensing agreement that would provide it with worldwide, exclusive brand rights to the American Flatbread brand for the frozen retail grocery channel. And today more than ever, consumers are making pizza at home, opting for fresh, wholesome ingredients for toppings and wholesome crusts. The bakery’s naturally prepared, ready-made pizza crusts are made with fresh, local and organic ingredients, such as whole grain wheat flour, fresh herbs, cold-pressed olive oil, vine-ripened tomatoes and hand-picked vegetables from small New England farms whenever available. No artificial preservatives, trans fats, hydrogenated oils, genetically modified organisms (GMOs) or added sugar are used to make the products. The line includes seven frozen, 12-in. Old World flatbread pizza crusts. A variety of ready-made crusts and frozen topped flatbread pizzas are crafted with hand-formed dough slowly ferments, is double proofed
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and baked in custom ovens for rich flavor. The heath-conscious products also include gluten-free crusts and organic crusts. “I guess you could say I’m a bit of a Crust Crusader,” says Sterl. “I really believe
that your family, like mine, deserves more than the processed food mentality. SF&WB Editor’s Note: To learn more about these and other new products in the bread aisle, go to www.snackandbakery. com and check out our online new products section.
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June 2011 - Snack Food & Wholesale Bakery
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S TAT E O F T H E I N D U S T RY Cookies SPONSORED BY
Moving Up in the System Unlike the run-of-the-mill cookie product, this year’s items possess superstar qualities, including better-for-you ingredients and exotic flavorings. Marina Mayer, Executive Editor
hen ball players want to move up in the system, they must showcase talent, raw skill and determination to be the best of the best at all times. When players in the cookie aisle aim to move up in the ranks, they must produce products that offer portion control, indulgence and a fabulous taste. Thankfully, many of today’s cookie manufacturers have what it takes to throw the heat and garner some major league points. “The key to finding a winning product or team of products is finding your niche and sticking to it,” says Nicole Nordensved, managing partner for Lark Fine Foods. That’s why the Essex, Mass., company introduced Lady Birds, which are 100%-whole wheat oat cookies made with dried cranberries and bittersweet chocolate. Introduced in March, they’re a nod to a healthy cookie, Nordensved says. “While they’re not fruit-sweetened or fat-free, they are 100% natural and 100% whole grain,” she adds. Lark Foods also debuted a new holiday cookie—Snowballs— otherwise known as Mexican cookies or
guessed it—the grown-up fans in the stands. Meanwhile, the Salted Rosemary Shortbread option is deemed the most valuable player among the eight-variety lineup. “It’s our best-seller and really portrays what we’re about. It’s savory and sophisticated, 100% natural and 100% delicious,” Nordensved notes.
W
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Snack Food & Wholesale Bakery - June 2011
Continued on page 34
Russian teacakes, which are round, nutty and buttery, and are rolled in confectioner’s sugar. “While sales slowed after the holidays, the market remained. We’re still making them and will soon transition from a larger gift box to a smaller box, comparable with our other cookies. These cookies fall squarely in the unapologetically decadent category,” Nordensved adds. Aside from its seasonal and betterfor-you cookie items, the Cookies for Grown-Ups line is geared toward—you
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S TAT E O F T H E I N D U S T RY Cookies
Cookies
THE TOP
10
(For the latest 52 weeks ending Mar. 20, 2011) Dollar Sales (in millions)
Unit Sales % Unit Sales (in millions) Previous Year
% Change vs. Previous Year
Dollar Share
+2.9
15.6
280.2
+0.6
$317.5
+0.0
7.7
117.2
+4.1
$304.3
+6.0
7.4
102.2
+8.6
-9.5
3.7
50.5
-7.8
+1.2
3/3
37.9
+3.2
-5.7
2.7
70.4
-4.9
$94.5
-2.3
2.3
32.2
-2.0
$91.6
+5.4
2.2
32.0
+6.0
Nabisco Newtons
$86.1
+0.7
2.1
27.0
+3.9
Little Debbie Nutty Bar
$77.1
+3.6
1.9
47.5
+5.1
$4,136.1
+0.0
100.0
1,669.0
+0.7
Rank
Brands
1.
Private Label
2.
Nabisco Chips Ahoy!
3.
Nabisco Oreo
4.
Nabisco Oreo Double Stuf
$152.4
5.
Lofthouse
$134.4
6.
Little Debbie
$110.7
7.
Pepperidge Farm
8.
Pepperidge Farm Milano
9. 10.
$644.4
TOTAL*:
*Includes brands not shown Source: SymphonyIRI Group, a Chicago-based market research firm, www.symphonyiri.com Total U.S. – Supermarkets, drug stores and mass merchandisers (excluding Walmart) Continued from page 32
The folks at Lark Foods also upped the ante on their packaging initiatives to help provide a five-tool player.
“Our target audience is sophisticated, educated shoppers, and we needed packaging that would appeal to them and portray a sense of whimsy,” Nordensved adds. “We also needed to better protect our product in shipping.” That’s why Lark’s host of cookies comes in a new paperboard wrap within a polypropylene bag. “We used as little material as possible without exposing the cookies to breakage in-transit or to air spoilage,” she notes. Isabella’s Cookie Co., on the other hand, created a new cookie-eating occasion by developing bite-sized cookies that incorporate flavors associated with meals other than dessert, says Chris Noviello, chief cookie officer. For instance, the Muffy is a blueberry muffin cookie designed for breakfast or as a midday snack, he adds. “As consumers gain access to new tastes and ingredients, their tastes mature,” Noviello notes. “Consumers in our category are appreciating more exciting flavor combinations, such as white chocolate, blueberries, chocolate-covered blueberries and chipotle and cayenne in-
fused into chunks of chocolate.” For its part, Pepperidge Farm, Inc., Norwalk, Conn., introduced Strawberry Milano cookies, which make for a home-run-hitting summertime indulgence. The baked goods provider also launched “Milano Moments,” an online movement where Milano fans can visit the brand’s Facebook page and share favorite moments and memories involving Milano cookies. Likewise, companies such as Ellison Bakery, Inc. continue a trend toward healthy and/or portion control in branded products, according to MJ Sparks, director of sales and marketing. “Just like a successful team, your product portfolio has to work together to support your brand,” he says. “It’s important that your products and varieties are all focused on the brand image. That’s important particularly in this hypercompetitive market.” As a result, the Fort Wayne, Ind.-based Continued on page 37
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Snack Food & Wholesale Bakery - June 2011
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S U C C E S S
S T O R I E S
HOW A VE MAG D E P OS ITO R
produced a BE T TER LOOK ING GOURMET COOKIE A TRUE STORY: We met a baker who was producing gourmet cookies – heavy, thick cookies with lots of large chunks of chocolate, fruits, nuts and other inclusions. In an effort to increase production, she went from hand-scooping to a wire-cut cookie machine. However, she ran into big problems with the wirecut machine: she couldn’t maintain portion control; her large chunks were getting cut into smaller, less impressive ones; and the remaining chunks were smeared under the cookie dough. Then she called Reiser. The solution was our Vemag cookie dough depositor with a guillotine cutoff. Even at high production speeds, the Vemag allowed her to run all of her recipes with precise portioning accuracy. Her chocolate chunks and inclusions came through whole. And the guillotine cutting system actually exposed the chunks and inclusions. Now she is able to produce mouth-watering cookies with great eye appeal that out-sell all the other cookies in the bakery case.
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S TAT E O F T H E I N D U S T RY Cookies ing two separate bag lines (one large, one snack-size) with a ‘bite-size’ product. The target is the on-the-go consumer,” Sparks adds.
Grains, granola and gluten-free
Continued from page 34
cookie producer is developing a line of “health”-oriented cookies, set to hit store shelves later this year. “We will be introduc-
While some cookies boast indulgent flavorings, others remain tried and true to the nuts and oats of what makes a cookie a winning product. For example, YZ Enterprises, Inc., Maumee, Ohio, created Almondina brand biscuit cookies. Tagged as The Delicious Cookie Without the Guilt, these all-natural crispy almond cookies deliver just 30 calories a piece. BranTreats, dubbed as the “outrageous” cookie, are thin, all-natural cookies made with almonds, raisins, cinnamon and 30% oat bran. Bear Naked, Inc., Norwalk,
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Conn., expanded its signature line of whole grain granola products with 100% Pure & Natural soft-baked granola cookies. Baked with whole grains and simple ingredients, each cookie supplies natural energy. They come in Double Chocolate and Fruit & Blend varieties, the latter containing plump raisins, cranberries, walnuts and flavored almonds. Cookies containing gluten-free ingredients are also stepping up to the plate, providing an opportunity for consumers to enjoy decadent cookies Continued on page 38
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June 2011 - Snack Food & Wholesale Bakery
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without all of the side effects. New to the KinniToos line of sandwich cookies by Canada-based Kinnikinnick Foods are Chocolate Vanilla and Vanilla varieties, as well as a chocolate-packed Fudge version. Under the KinniKritters umbrella of gluten-free animal cookies are new Graham-Style and Chocolate options. These gluten-, wheat-, dairy/casein-, nut- and trans-fat-free cookies are a tasty treat in a healthy format.
Diet? What diet? When consumers think of cookies, they tend to drum up visions of fat, calories and not-so-good-for-you ingredients. However, some cookie producers are breaking the negative stereotypes by creating a team of items that offer protein, calcium and a host of positive attributes. Premier Nutrition, the Carlsbad, Calif., maker of a number of highprotein and energy bars, shakes and meal replacement powders, has formulated TITAN high-protein cookies, designed to help build muscle while satisfying a sweet tooth. Each 2.8-oz. pack of cookies delivers 20 g. of protein, is low in sugar and comes in Chocolate Chip, Oatmeal Raisin and Peanut Butter options. Dr. Siegal & Son, LLC, Vienna, Va., known as the creators of Dr. Siegal’s Cookie Diet brand cookies, introduced CalciOs cookies. These kosher-certified cookies are enriched with calcium carbonate via a patentpending formula that provides 30% of the recommended daily value of calcium and relieve occasional heartburn. Likewise, New York-based Cavemen Bakery, LLC expanded its lineup of Cavemen cookies to now include an Alpine variety that delivers a classic Swiss flavor combination of hazelnut, chocolate and carob. In addition, these cookies offer 65-75 calories each, are made with 100%-allnatural ingredients and are consistent with the Paleolithic Diet, which is a scientifically-sound nutritional system based on a hunter-gatherers diet. Whether it’s a product containing better-for-you ingredients or acting as a meal supplement for the crazed always-on-the-go lifestyle, today’s cookies prove that they possess all-star qualities and have what it takes to move up in the system. SF&WB Editor’s Note: To learn more about these and other new products in the cookie aisle, go to www.snackandbakery.com and check out our online new products section.
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S TAT E O F T H E I N D U S T RY Sweet Goods
Delicious Double Headers The bases are loaded when it comes to sweet goods and snack cakes. Though sales are sluggish, consumers want sweet treats to be healthy but still like to indulge a bit. But with fewer calories and fat, portion packaging and better-for-you formulations, today’s sweet treats won’t stay in the dugout for long. Lauren R. Hartman, Editor-in-Chief
hh, pastries, donuts, brownies, snack cakes, cupcakes, where do we stop? There’s nothing like having a sweet treat like these every so often. But consumers are cutting back, as sweet goods are losing market share, according to data from the Perishables GroupFreshFacts. Sales in the sweet goods category declined 0.4% for the 52 weeks ending Feb. 27, 2010. “Right now, a significant challenge [bakers face] is with the cost of commodities,” says Doon Wintz, president of Wholly Wholesome, Chester, N.J. “Retailers only accept so much of a price increase, no matter how justifiable it is. For manufacturers, this is a significant challenge. How do you wind up maintaining quality, having all the bells and whistles that consumers expect and yet provide value-driven retail products? That’s a huge challenge for everybody across all categories.” Still, products have to taste good and bakers are combining great taste and development game plan, so that sweet goods can continue to capture consumer hearts and minds. Today, the buzzwords in sweet treats are comfort food, old-time favorites,
A
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Snack Food & Wholesale Bakery - June 2011
Donuts
THE TOP
10
(For the latest 52 weeks ending Mar. 20, 2011) Dollar Sales (in millions)
% Change vs. Previous Year
Private Label
$125.9
+11.7
17.5
56.5
+11.1
Hostess Donettes
$122.0
-2.0
16.9
63.7
+5.1
3.
Krispy Kreme
$111.2
+8.3
15.4
30.6
+5.0
4.
Entenmann’s
$86.8
-9.8
12.0
26.4
-10.9
5.
Entenmann’s Softees
$54.8
+12.4
7.6
17.7
+20.8
6.
Little Debbie
$34.6
-12.4
4.8
23.0
-5.6
7.
Hostess Sweet Sixteen
$20.8
+18.4
2.9
9.7
+28.2
8.
Blue Bird
$16.3
+4.1
2.3
10.7
+2.1
9.
Hostess
$16.0
-8.7
2.2
5.6
-1.4
10.
Entenmann’s Extreme Popems
$14.8
-20.8
2.1
4.5
-21.7
$721.5
+0.7
100.0
301.1
+3.5
Rank
Brands
1. 2.
TOTAL*:
Dollar Share
Unit Sales Unit Sales % (in millions) Previous Year
*Includes brands not shown Source: SymphonyIRI Group, a Chicago-based market research firm, www.symphonyiri.com Total U.S. – Supermarkets, drug stores and mass merchandisers (excluding Walmart)
value, cupcakes, portion control and weight management. But the baseline is, products have to also provide real value and meet a true and enduring consumer need, says Wintz. “As far as branding characteristics, a product must stay true to its commitment to the consumer. If you change your standards, it’s not going to stand the test of time.” Like Wintz, other marketers are also taking these factors into consideration.
Even Kraft’s SnackWell’s non-fat and lowfat lines are being re-invented with new products to target weight-conscious women who want to live their lives to the fullest and enjoy portioned, indulgent snacks, according to the company. Portion-controlled packaging, which has also been revised with new, eye-catching graphics, and a new approach for the brand, with products set at 130 calories, the new SnackWell’s allow Continued on page 42
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S TAT E O F T H E I N D U S T RY Sweet Goods Continued from page 40
consumers to be “a little bit of bad so they can still be good,” according to the taglines. Says Steve Siegal, senior brand manager at Kraft, today’s women want “calorie control and are looking for an off-switch for their sweet tooth through portion control.” SnackWell’s will continue to be available in two existing varieties—Devil’s Food Cookie Cakes and Crème Sandwich Cookies—in their conventional cartons. But Kraft, Northfield, Ill., is putting a new spin on premeasured portions by crossing the 100-calorie line with another popcorn snack with white chocolate, also packed in a 130-calorie portion, and two other varieties, Fudge Crème Brownie Bites and Rich Vanilla Crème Brownie Bites, in packs offering 150 calories to a portion. Kraft finds that many women shoppers struggle with temptation and want sweet choices that allow them to really enjoy something, but with a limit that keeps them under control. It’s dealing with that by exceeding Nabisco’s own 100-calorie-perpack format. Weight Watchers coffee cakes are one of the latest introductions in the Weight Watchers lineup from Dawn Food Products, based in Jackson, Mich. The cakes continue the brand’s sweet baked goods tradition of offering calorie-conscious individuals a “betterfor-you” baked treat with no compromise on taste. The moist cake, crumbly streusel topping and rich cinnamon filling gives each bite great flavor, but at only 120 calories per serving. Individually wrapped and portioned, the coffee cakes provide a great on-the-go bite for hectic mornings. Distribution is to grocery stores nationwide, including Walmart, Stop & Shop and Publix. “The biggest trend in baked goods continues to be control of portion size and smaller indulgences,” adds Wintz. “This isn’t a new emerging trend; it’s a continued emerging trend in the industry and is driven by several different consumer factors, such as those driven by dietary needs and those driven by retail price points. Many [consumers] are facing high unemployment rates and therefore have to be careful with how they spend their
Pastry/Danish/ Coffeecake
THE TOP
10
(For the latest 52 weeks ending Mar. 20, 2011) Unit Sales % Unit Sales (in millions) Previous Year
Dollar Sales (in millions)
% Change vs. Previous Year
Dollar Share
Private Label
$166.3
+5.8
24.5
59.1
+9.8
Entenmann’s
$109.0
-8.3
16.1
27.0
-8.7
3.
Little Debbie
$87.1
+3.8
12.8
58.5
+1.4
4.
Svenhard’s
$30.4
+5.3
4.5
7.7
+14.7
5.
Hostess
$24.2
+3.7
3.6
13.5
+1.0
Rank
Brands
1. 2.
6.
James Skinner
$22.7
+14.6
3.4
6.1
+12.8
7.
Cloverhill
$19.0
+1.5
2.8
23.4
-0.5
8.
Homestyle Two-Bite
$14.2
-17.1
2.1
3.5
-18.3
9.
Drake
$12.5
-0.1
1.8
4.8
+8.3
10.
Blue Bird TOTAL*:
$12.1
-7.0
1.8
15.0
-12.2
$679.2
+0.4
100.0
288.8
+0.4
*Includes brands not shown Source: SymphonyIRI Group, a Chicago-based market research firm, www.symphonyiri.com Total U.S. – Supermarkets, drug stores and mass merchandisers (excluding Walmart)
dollars. Others are looking for individual sizes so there is less waste of money, leftover product and unnecessary consumption.” Mini-sized desserts continue to do well in foodservice and are finding their way to the retail supermarket case, says Jeff Hankinson, of Coppenrath Europe’s Bakery Sales, Cumming, Ga. “Chocolate continues to be the leading flavor in the category, and we will continue to see more and more variations of chocolate desserts. We also see the emergence of nostalgic desserts like banana cream pie.” Hankinson says the single biggest trend is the presence of more international desserts, such as those supplied by Coppenrath Europe’s Bakery. “We provide a truly authentic European dessert. The indulgent, lighter taste of these desserts will continue to grow in popularity.” Coppenrath Europe’s Bakery’s Mousse Cakes come in Chocolate and Coconut flavors, and are indulgent but light in texture. The Mousse Duets capitalize on the
trend of individual portion-control desserts, and come in two varieties—rich chocolate mousse and refreshing lemon chiffon. “Many in-store bakery executions have upscaled the business with signature and artisan-type offerings, continuing to seek differentiation and adding value to the selection,” says Hankinson, who notices that driving traffic to the frozen dessert section after the fall season remains a challenge, as many consumers aren’t aware of the highquality desserts and baked goods available from some of the top brands in the section. “The tendency by the industry to focus on the frozen dessert category as seasonal only is something we’d like to change,” he says. “Consumers enjoy desserts year-round, and the category should be relevant to them year-round.”
Chocolate lovers rejoice Chocolate still holds a prime spot in the batter’s box for many, which is why General Mills, Minneapolis, nationally introduced Continued on page 45
42
Snack Food & Wholesale Bakery - June 2011
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Sweet Goods Continued from page 42
Fiber One 90-calorie brownies, which are moist, chewy and topped with a dark chocolately or peanut buttery drizzle, depending on the variety. Available in the granola bar aisle of supermarkets, the brownies also offer 5 g. of “hunger-satisfying” fiber and, at 90 calories, they’re slated by General Mills as a smart choice for those looking to manage their weight. The two varieties—Chocolate Fudge and Chocolate Peanut Butter—provide a yummy alternative for chocolate lovers who want to indulge their cravings yet strike a balance between nutrition and great taste. Flowers Bakeries, Thomasville, Ga., also amped up the chocolate profile of some of its snacks with Blue Bird and Mrs. Freshley’s treats, incorporating Hershey’s cocoa and chocolate chips. “In the sweet goods category, consumers seem to be opting more for indulgent snacks, perhaps as a reward for healthy eating. These exciting new products scored high during consumer testing,” says Janice Anderson, vice president of marketing at Flowers Bakeries. “Adding the great taste of Hershey’s chocolate and its strong brand recognition to these snack items brings something new and fun to our cake lineup.” Flowers says its No. 1 brand in snack cakes is Chocolate Bells, which come in single-serve two-packs and six-count individually wrapped multipacks and are “only made better by teaming them up with the No. 1 brand in confections.” The moist, creme-filled cakes now feature Hershey’s cocoa and are covered in a rich coating. Its new chocolate chip muffins, in the same packaging configurations are studded with Hershey’s semi-sweet chocolate chips and a chocolate filling between a sweet, glazed
Photo courtesy of Daphne Baking Co.
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crust of its single-serve Chocolate Pie, also now made with Hershey’s cocoa. All three snacks are available in the snack cake aisle of supermarkets and other retailers under the Blue Bird and Mrs. Freshley’s. Tired of being wired? If you eat chocolate to reduce stress, there’s a new chewy, chocolatey morsel with a rich layer of fudge in the middle, but lets consumers relax and unwind with some rather tranquilizing effects. Baked Relaxation is how the makers of Lazy Cakes describe their rich, gooey brownies, but they don’t recommend them for children. The “evening” snack cakes are a dietary supplement, developed to aid adults who lead stressful, energy drink-fueled lifestyles who want to wind down and relax. The magic of Lazy Cake brownies is in a proprietary blend that includes herbal relaxation aids melatonin, valerian root extract, rose hips extract and passion flower. Lazy Cakes aren’t sold in shops that require medically authorized identification to enter. But they’re made by the folks at HBB, LLC, Memphis, for distribution throughout the United States, and the results have been overwhelmingly positive, says Terry Harris, chief executive officer. “It’s 2011, and people are checking their smart phones 24/7, flying to multiple cities in a day and getting fired for reaching their breaking point. It’s time for everyone to relax with Lazy Cakes, and we’re allowing them to relax with a great-tasting evening snack.” “Customer reaction to the efficacy and the flavor has been astounding,” he says. [Editor’s Update: Spiked with melatonin, a hormone that our brains produce at night to help us drive off to sleep, Lazy Cakes, which have been available for six months as of presstime, may be removed from some markets by legislators who think the brownies may be harmful to children, though they Continued on page 47
June 2011 - Snack Food & Wholesale Bakery
45
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are not intended for kids. Some doctors are also raising concerns because the amount of melatonin in the brownies could cause some unwanted side effects, they say.
Clif Bar & Co., Emeryville, Calif., introduced the CLIF Kid Zbar Full Moon Brownie as its Halloween seasonal option this year. Full Moon Brownie tastes like a white chocolate brownie but it is an organic and healthy alternative to traditional Halloween treats, featuring 12 vitamins and minerals growing bodies need most in a fun flavor kids crave, says Michelle Ferguson, executive vice president of marketing. The USDA-certified organic Full Moon Brownie contains no high-fructose corn syrup, hydrogenated oils, trans fat, artificial flavors, colors, sweeteners or preservatives and doesn’t source ingredients from genetically-modified organisms (GMOs). It will be available for a limited time starting in August with a suggested retail price of 89 cents.
Fudgey, chocolately and gluten-free Not to be outdone, those who follow a gluten-free way of life can have their brownies and eat them, too. These folks are growing in rapid numbers. One example, from French Meadow Bakery, Minneapolis, is a gluten-free fudge brownie. “We know it’s difficult to live without the foods we love, and we recognize the need to provide a wide variety of greattasting products to these consumers,” says Beth Naffziger, brand manager for French Meadow Bakery. “We are proud that our gluten-free fudge brownie offers the taste and texture of the traditional items but are made without gluten.” The French Meadow fudge brownie can stand the taste test of the most avid chocolate fans. French Meadow Bakery understands the concern of cross-contamination, which is why the brownies are individually wrapped
and made in a dedicated gluten-free facility with no artificial ingredients, preservatives or colors. The products are sold nationwide for a suggested retail price of $6.99. They are also labeled with the seal of the Gluten-Free Certification Organization (GFCO.org). “These products make living glutenfree easier and more delicious than ever,” Naffziger points out. “Gone are the days of flavorless gluten-free products.”
Rise and shine To start the morning off right, Hostess SmartBakes streusel cakes from Hostess Brands, Irving, Texas, are a portable breakfast snack that’s baked with whole grains and fiber. Slated as a healthy treat that allows busy consumers to get out the door on time, the SmartBakes line extension of breakfast streusel cakes are available in Cinnamon, Raspberry and Cheese kinds and come with a decadent streusel topping. They’re also baked with 100% whole grains and have 3 g. of fiber with 150 calories per serving. “For many consumers, breakfast is the most important meal of their day, and, although they may be in a hurry, they want a great-tasting breakfast option they can also feel good about eating,” says Mike Touhey, vice president of snack marketing at Hostess Brands. The company introduced the line of better-for-you breakfast products last fall with the introduction of SmartBakes muffins that also contain whole grains as well as fruit, chocolate and nuts. A ready-bake line of breakfast items that are kosher-, dairy- and trans-fat-free have been rolled out by Galaxy Desserts, Richmond, Calif. Galaxy creates French-inspired desserts that it sells through grocery stores across the country and online. Galaxy’s products have been touted by Oprah Winfrey, which helped increase its popularity nationwide. Galaxy’s Mini Morning Buns, Mini Butter Croissants and Mini Chocolate Croissants are all ready-to-bake.
Retro resurgance The single hottest trend for 2011, according to Wholly Wholesome’s Wintz is consumers’ Continued on page 49
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June 2011 - Snack Food & Wholesale Bakery
47
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Sweet Goods
Continued from page 47
return to traditional food choices. “People are going back to comfort,” Wintz says. For instance, Wholly Wholesome is finding resurgence with its Chocolate Chip cookies, although sales have always been strong, Wintz points out. “We have valuedadded cookies too, which have been doing well, but we’re seeing a significant spike in the Chocolate Chip and Oatmeal Raisin varieties. Items like these are touchstones of tradition, which remind them of what their grandmothers used to make.” Wholly Wholesome is making a frozen 6-in. pie shell for smaller families, as well as for stores, so that consumers can meet that smaller portion-control trend. It’s also launching frozen rolled pie dough, so that consumers can feel in control of actually baking at home, but still get that extra head start. Hostess also turned back the clock with its unveiling of retro packaging for its Chocolate CupCakes, Ding Dongs and Ho Hos, and also brought back the original banana Twinkie filling recipe. “Hostess set the standard for timeless treats loved form generation to generation,” says Amy Clark, director of snack marketing for Hostess. “The ‘old-school cool’ packaging and retro recipe Twinkies celebrate the brand’s amazing history and tap into the nostalgia consumers feel with every sweet bite.”
Convenient and clean A premiere line of fresh-frozen tarts from the Daphne Baking Co., New York City, maintain the elegance of fine pastry but go straight from the freezer to the serving platter. Each tart is made by hand with no trans-fat or “artificial anything,” says founder Bo Bartlett. All-natural ingredients include cream, butter, imported spices and artisanal New England maple syrup. Pumpkin, Chocolate and Macadamia Nut are a few of the six varieties of the
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thaw-and-serve line. There is also a readyto-fill tart shell, available at many stores in the South and Eastern portions of the United States. Sold in the freezer section at retail outlets and online, the 3-in. patisseriequality tarts are packaged in two-packs for tidy single servings at dinner parties and impromptu gatherings. They stay fresh for three months in the freezer. “Clean eating is extending from appetizers, main courses and beverages to the dessert category,” Bartlett says. “Consumers aren’t doing without sweets, but they are looking for options that are more natural, taste terrific and ‘worth the calories.’” Bartlett agrees that portion control is a game changer right now. “It’s being viewed as a key to healthy eating, and small portions that offer big taste are becoming more popular. With the new nutritional guidelines for 2011 becoming widespread, consumers are also looking for more fun ways to get their servings of fruit into their diets.” The newest addition to Love and Quiches Desserts’ Gourmet Grab & Go lineup is a New York-style cheesecake, a favorite of many, in a convenient, individual refrigerated portion. “Love and Quiches is run by New Yorkers and we know what cheesecake is supposed to be about,” comments Susan Axelrod, founder of Love and Quiches Desserts, a Freeport, N.Y., company that has been creating quality desserts for large national and regional chain restaurant customers, foodservice operators and food retailers for years. Available in convenience stores throughout the country, the line includes Triple Chocolate Brownie, Classic Brownie with Walnuts, Oatmeal Chewie Brownie made with Oreo, Blondie and 100 Calorie L’il Lovers. As Bartlett says, “No matter what economic conditions are, consumers love their desserts. Convenience and great taste never go out of favor.” That’s a game-winning phrase that pays. SF&WB Editor’s Note: To learn more about these and other new products in the sweet goods category, go to www. snackandbakery.com and check out our online new products section.
June 2011 - Snack Food & Wholesale Bakery
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S TAT E O F T H E I N D U S T RY Bars
Pennant-Style Products Thanks to a plethora of new product innovations, fun packaging concepts and a host of exotic flavoring options, the bar segment maintains a prime position in the major leagues. Marina Mayer, Executive Editor
he keys to developing a team of bars include a knowledgeable staff, yummy ingredients and a packaging concept that screams “pick me, pick me.” But when it comes to creating a portfolio of winning products, the minor league attributes simply don’t cut it. That’s why many of today’s bar producers are formulating a lineup that’s sure to score some major league-style points.
T
Nutrition meets functionality “To be a most valuable player (MVP) in their respective industries, companies need to be innovators,” says Michelle Ferguson, executive vice president of marketing for Clif Bar & Co. “In our case, that means never being satisfied, and making a variety of delicious offerings for consumers’ changing taste buds. Not only that, but making that food in a way that is respectful of the communities and the planet.” That’s why the Emeryville, Calif.-based company started the year off with a series of home-run product introductions. This summer, consumers can enjoy a cool lakeside breeze while munching on a CLIF Bar Coconut Chocolate Chip bar. This 70%organic energy bar combines coconut with chocolate chips for a unique flavor
50
Snack Food & Wholesale Bakery - June 2011
THE TOP
Bars
10
(For the latest 52 weeks ending Mar. 20, 2011) % Change vs. Previous Year
Unit Sales (in millions)
Unit Sales % Previous Year
$983.5
+5.9
376.5
+6.3
Nutritional/Intrinsic Health Value
$883.9
+15.0
410.7
+10.6
3.
Breakfast/Cereal/Snack
$715.7
+0.0
278.3
+1.9
4.
All other Snack/Granola
$2.7
+7.2
1.1
+22.0
TOTAL*:
$2,585.8
+7.1
1,066.6
+6.7
Rank
Segment
1.
Granola
2.
Dollar Sales (in millions)
*Includes brands not shown Source: SymphonyIRI Group, a Chicago-based market research firm, www.symphonyiri.com Total U.S. – Supermarkets, drug stores and mass merchandisers (excluding Walmart)
profile, Ferguson says. Meanwhile, CLIF CRUNCH, the 70%-organic crunchy granola bar, now comes in Blueberry Crisp and Chocolate Peanut Butter options. Blueberry Crisp delivers bursts of blueberry in every bite, while Chocolate Peanut Butter features peanut butter and chocolate chips along with a topping of peanut butter drizzle. In the CLIF MOJO brand, there are three new types of sweet and salty trail mix bars made with 70%-organic ingredients. The Chocolate Almond Coconut option, for instance, blends toasted coconut, chocolate chunks and salty whole roasted almonds, while the White Chocolate Macadamia one combines freshly roasted macadamia nuts with richly-flavored soy
white chocolate chips. Dipped S’Mores is a healthy take on a classic campfire favorite, featuring crunchy graham cookies, creamy soy white chocolate and organic chocolate chunks. Continued on page 52
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21st Century Grain Processing is a trademark of 21C Oats, Inc., a subsidiary of Viterra Inc.
Some of our best ideas come in small clusters. Creating the perfect oat cluster and coated whole grain ingredients to meet tight formula and final product specifications is only possible when your team is... creative. We work closely with our customers to ensure the perfect flavor and texture, every time. That’s unique. That’s essential. That’s how we roll. viterra.com/foodingredients
S TAT E O F T H E I N D U S T RY Bars Continued from page 50
Clif Bar & Co. also tweaked the recipes of two existing CLIF Bar varieties. Apricot now features 50% more organic apricots and fused with lemon juice concentrate, whereas the Peanut Toffee Buzz maintains a new type of toffee and more peanuts and peanut butter. CLIF Bar’s seasonal flavors will be joined by Peppermint Stick, a classic holiday flavor brought to life with a natural version of peppermint candy. For the nutrition bar category, research shows that consumers want “purposeful enjoyment,” according to Tim Quinn, vice president of sales development for Mars Chocolate North America, Hackettstown, N.J. “Flavor fatigue is common within the energy/nutrition bar category, so consumers develop a range of flavor choices that deliver the appropriate levels of nutrition,” he adds. That’s why Mars launched Marathon SMART STUFF bars, a healthful snacking option that provides balanced nutrition for active minds and bodies. Its nutritional content is designed specifically with teens in mind, Quinn says, and meets the Alliance for a Healthier Generation Guidelines, New York, for competitive foods/snacks. Marathon SMART STUFF bars are made with
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Snack Food & Wholesale Bakery - June 2011
wholesome ingredients, such as blueberries, cranberries and peanuts, are fortified with a blend of eight essential vitamins and minerals, are an excellent source of calcium and contain 3-5 g. of fiber per serving. They come in Crunchy Multi Grain, Crunchy Chocolate Crisp, Crunchy Honey Graham and Crunchy Trail Mix varieties. In the snack bar segment, Mars unveiled a team of KUDOS granola bars that are created with noteworthy candy confections—KUDOS with SNICKERS, KUDOS with M&M’s milk chocolate candies and KUDOS with DOVE chocolate drizzle. “The keys to delivering a winning product team are expanding distribution to reach ‘daily performers’ in a variety of outlets and making it even easier to fit into their on-thego lifestyles,” Quinn says. “We know more and more moms are buying packages to be shared among the whole family, so our offerings will give moms the nutrition they want and the variety their families will love to eat.” Furthermore, Journey Bars are 100%natural, savory-flavored “travel” bars that combine the nutrition of organic whole grains with real-food flavors, says Chris Kerslake, founder of Chicago-based Journey Bar. For instance, the Italy-inspired Parmesan Romano variety contains oats, flaxseed, amaranth and millet mixed with Parmesan
and Romano cheese and Italian spices, whereas the Thailand-inspired Coconut Curry kind blends a host of curry flavors to deliver a soft, but firm texture. The key to producing a winning product is “identifying a need/hole in the market, and convincing potential customers that your product fills it,” says Chris Kerslake, founder of Chicago-based Journey Bar.
Simple mechanics Simple is better, says Michael Sands, chief executive officer for Balance Bar Co. “Be clear about the product’s functional benefits, and make the products convenient and accessible for all occasions, as consumers are more and more on-the-go,” he adds. As a result of this ever-growing trend, the Valhalla, N.Y., bar producer launched three indulgent 40-30-30 nutrition/energy bars in September 2010—S’mores, Lemon Meringue Crunch and Double Chocolate Brownie. They are all-natural, contain 14 g. of protein with 40-30-30 balanced nutrition for lasting energy, 23 vitamins and minerals and an excellent source of antioxidants (vitamins A, C, D and E), he adds. “Consumers want great-tasting products that fill them up, give them energy and provide them with good nutrition so they can feel good Continued on page 55
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Bars
Continued from page 52
about what they had to eat. These bars taste great and two of them (S’mores & Lemon Meringue Crunch) also incorporate a new aerated technology, so that the same weight bar can actually be bigger to help fill you up more,” Sands says. In February, Balance Bar released Cinnamon Bun and Chocolate Almond Biscotti varieties under the Café sub-brand. “This new product line includes flavors to complement your morning coffee or tea and helps to expand the morning usage occasion for bars—one of the fastest growing snacking times for people,” Sands says. These 40-30-30 balanced nutrition bars deliver 14 g. of protein, 23 vitamins and minerals and are an excellent source of antioxidants (vitamins A, C, D and E). Additionally, the Balance Bar Bare portfolio has been reformulated to include more
D
fiber (5 g. vs. 3 g.), more whole grain (6 g. vs. 5 g.), more protein (15 g. vs. 13 g.) and a simpler sweetener source of organic agave syrup and brown rice syrup. For its part, PowerBar, Inc., a Florham Park, N.J., division of Nestlé USA, Glendale, Calif., provides “nutrition for the athlete in you,” through its Iron Girl energy bars. “Female-focused nutrition products are an emerging trend that we see will have a big impact on the category,” says Neel Premkumar, brand development manager. “Women have specialized nutrition needs, and Nestlé will seek to provide them.” Iron Girl bars are made with whole grains (14 g. per bar) and real fruit and are available in Strawberry & Cranberry and Cocoa Crunch varieties. At the same time, EatStrong energy bars from EatStrong, Denver, Colo., contain a finely-crushed fusion of flax, sunflower and hemp seeds and omega-3 and 6 essential fatty acids, whereas the Trail Mix version is Continued on page 56
No Last Call Here
espite the score of the game, last call for alcohol signifies the end of the game is near. Fans looking for some post-seventh-inning fun can whip open a WineTime bar from RezVez, Inc., Rancho Santa Fe, Calif. New to the Resveratrol WineTime brand of nutrition bars is a ChocolateRaspberry variety. Made with high-grade resveratrol and premium French red grapes, this option provides 8 g. of fiber in just 190 calories per bar, and includes seven superfruits, including noni, pomegranate, goji, acai, mangosteen and blueberry. “The WineTime bar is a pioneering product in the rapidly-growing functional food category in which foods are fortified with ingredients targeting specific health conditions,” says Malcolm Nicholl, president and CEO. “For instance, the key ingredient in the WineTime bars is resveratrol, the antioxidant found in the skin of red grapes, which is why drinking red wine is so good for you. Each WineTime bar is infused with more resveratrol than 50 glasses of red wine.” Now that’s what some may call a good game.
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June 2011 - Snack Food & Wholesale Bakery SFWB0108IBS.indd 1
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12/17/07 10:39:31 AM
S TAT E O F T H E I N D U S T RY Bars Continued from page 55
Gaining ground on the gluten-free trail
made of a hearty blend of walnuts, cashews, pistachios and almonds. Both options are flavored with chocolate drops from organic cacao.
While the growth of bar category as a whole has somewhat peaked, Bakery On Main gluten-free granola bars fall into the sub-category of gluten-free bars, which has
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become a hot spot within the bar category, according to Michael Smulders, founder and president of Bakery On Main. “Gone are the days where gluten-free consumers would accept poor-tasting products with limited nutritional value,” he adds. “Whole grains, fiber, protein and healthy fats in allergen-free products are now the standard.” In March, the East Hartford, Conn.based producer introduced Peanut Butter & Jelly, Chocolate Almond and Apple Cinnamon varieties. Made with certified gluten-free oats, amaranth, quinoa, flax and chia seeds, these bars are a great source of whole grains and Omega-3 and 6 essential fatty acids. “The MVP awards will go to companies with the greatest transparency about what goes into their products, where the ingredients come from and how they’re made,” Smulders says. “Today’s consumer is a discerning one who wants the most information about the food they eat as possible.” Meanwhile, Lavi Enterprises, makers of the Smart for Life brand, developed glutenfree Green Tea and Chocolate protein bars that contain omega-3 heart-healthy oils, a proprietary super fiber called ThinAdventure Fiber, and Lepticore, which is a nutraceutical ingredient containing several types of plant polysaccharides, fatty acids, pomegranate extract, betacarotene antioxidants and blue green algae, says Richard Kayne, chief operating officer of the Boca Raton, Fla., company. “Our category is growing, as the educated consumer wants healthy, nutritious, graband-go, dashboard-dining meal-replacement products,” says Kayne. Plus, LUNA Protein, made by Clif Bar & Co., now comes in a gluten-free offering, Ferguson says.
Cereal bars steal home The cereal bar aisle has always been the go-to arena for a quick on-the-go supplement to a sit-down breakfast. Now, this segment is stealing home with a plethora of dessert-inspired options to provide a tasty—and healthy—morning pick-me-up. Continued on page 58
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S TAT E O F T H E I N D U S T RY Bars Making good packaging calls
Continued from page 56
For example, Kellogg Co., Battle Creek, Mich., unveiled Kellogg’s Special K line of cereal bars in Chocolatey Chip Cookie and Raspberry Cheesecake kinds. Each bar delivers 90 calories and 3 g. of fiber. Dubbed as the “sinfully healthy snack,” HALO bars, produced by PROBAR LLC, Salt Lake City, Utah, are certified organic, dairy-free, vegan bars that boast 150 calories per bar and are a good source of
Omega-3 and 6. They come in S’mores, Nutty Marshmallow, Rocky Road and Honey Graham varieties. New to the TLC line of bars is a Cherry Vanilla variety that is lightly sweetened with vanilla and folds over a dark cherry filling. Produced by Kashi Co., La Jolla, Calif., this all-natural breakfast on-the-go option is made with seven whole grains and contains no trans-fat or high-fructose corn syrup.
There are several incidents that can throw off the outcome of a game—overthrows, strikeouts and the ever-annoying bad calls. Thankfully, bar producers are staying ahead of the game by making some logical packaging calls so as not to offset the outcome of their own ending. Clif Bar, for example, changed the packaging to its CLIF MOJO bars to include a transparent section on the wrapper. “This window gives consumers an opportunity to see CLIF MOJO’s ingredients, including nuts, chocolate chips, pretzel pieces and dried fruit,” Ferguson says. “From a sustainability standpoint, we have been doing a lot of work on our packaging, but much of this work has been largely behind the scenes,” she adds. “Our efforts have focused on reducing our material use as well as identifying and working Continued on page 60
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S TAT E O F T H E I N D U S T RY Bars Continued from page 58
with suppliers who are reducing their own environmental footprints and who are in closer proximity to our bakeries (thus reducing the use of fossil fuels).” Throughout the year, Mars will be unveiling enhanced packaging and a 360-degree marketing campaign, designed to improve shelf impact and focus on improved branding, likeability and taste by featuring the Mars brands of DOVE, M&M’s and SNICKERS, Quinn notes. “In 2010, Marathon underwent a complete communications refresh, including new packaging, digital media campaign and merchandising programs,” he continues. “The changes were a direct result of consumer feedback. All packages now have better shopability with improved flavor differentiation, easy-to-read nutritional information and updated sub-branding with the phrase ‘Powered by SNICKERS Brand.’”
T
Kid-Friendly, Parent-Approved
hese days, parents are becoming more and more selective about the foods they feed their children. And, bar producers are stepping up to the plate to provide kid-friendly and parent-approved items. Under the CLIF Kid umbrella of kid-friendly items is CLIF Kid Zbar Crispy, an organic rice snack made with whole grains and a sprinkling of toasted oats, says Michelle Ferguson, executive vice president of marketing for Emeryville, Calif.-based Clif Bar & Co. “As an extension of the original baked Organic Zbar, Crispy offers 8 g. of whole grains, along with calcium, iron, zinc and vitamin D, which are four nutrients essential for kids’ growing bodies but often lacking in their meals and snacks,” she says. They come in Chocolate, Chocolate Chip and Peanut Butter varieties and hit store shelves this month.
And the folks at ResVez recently changed its bar wrap and caddies to highlight betterfor-you ingredients, Nicholl says. “This came after it became very obvious to us that consumers were specifically asking these questions—particularly whether or not there was gluten in the bar,” he says.
Today’s bar producers have what it takes to make the team and score the major league points. SF&WB Editor’s Note: To learn more about these and other new products in the bar category, go to www. snackandbakery.com and check out our online new products section.
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S TAT E O F T H E I N D U S T RY Frozen Pizza
Major League Players Frozen pizza manufacturers pair unconventional toppings with quality ingredients to create flavorful products that are sure to be a hit with budget-conscious consumers. Romy Schafer, Contributing Writer
etting into the majors is tough, but staying there is even tougher. Professional baseball players have to continuously work on their skills to fend off competitors who’d like to have a starting spot on their team’s roster. Frozen pizza manufacturers are no strangers to competition either. “Pizza seems to be expanding in many of the grocery chains that we’re currently in,” says Andrew Gamm, brand director for Pizza Patrón, a Dallas-based pizza restaurant chain that has 100 locations in seven states and recently ventured into the frozen pizza market. “Just in the last six months, we’ve seen the freezer sections expanding pizza options and allotting more shelf space to different varieties. It’s very, very competitive.” Delivery and take-out pizza chains also have been aggressively pursuing consumers’ limited discretionary dollars. Last year, many of these companies began offering deep discounts and promotions to attract budget-conscious consumers choosing to eat at home more often and considering frozen pizza for mealtimes when they do, according to Chris Leising, brand director for Freschetta, a brand of Schwan’s Consumer Brands Inc. in Bloomington, Minn. For frozen pizza manufacturers,
G
Frozen Pizza
THE TOP
10
(For the latest 52 weeks ending Mar. 20, 2011)
Unit Sales % Unit Sales (in millions) Previous Year
Dollar Sales (in millions)
% Change vs. Previous Year
Dollar Share
DiGiorno
$677.0
+4.0
21.7
128.7
2.
Private Label
$294.2
-7.1
9.4
118.5
-9.9
3.
Red Baron
$288.5
+11.5
9.3
77.6
+14.3
4.
Tombstone
$252.2
-4.0
8.1
71.8
-2.4
5.
Totino’s
$164.3
-0.4
5.3
128.2
+2.7
6.
Freschetta
$153.4
+2.3
4.9
28.5
+2.7
7.
California Pizza Kitchen
$139.7
-19.3
4.5
27.5
-17.6
8.
Jack’s Original
$130.4
+2.5
4.2
47.3
+3.0
9.
Tony’s
$125.7
-16.1
4.0
65.4
-12.8
10.
Stouffer’s
Rank
Brands
1.
TOTAL*:
+5.2
$80.9
-6.4
2.6
30.3
-2.2
$3,116.0
-3.1
100.0
1,030.2
-3.3
*Includes brands not shown Source: SymphonyIRI Group, a Chicago-based market research firm, www.symphonyiri.com Total U.S. – Supermarkets, drug stores and mass merchandisers (excluding Walmart)
staying in the game initially meant offering products that were fast and easy to prepare, budget-friendly and liked by all family members. Then, as consumers became more interested in healthy eating, pizza makers began introducing products with better-foryou ingredients. Now, pizza manufacturers are stepping up to the plate again to deliver products that are sure to appeal to consumers seeking sophisticated flavors. Continued on page 64
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S TAT E O F T H E I N D U S T RY Frozen Pizza Griller Thrillers
M
Continued from page 62
Freschetta, for instance, launched two pizza lines in March that offer a variety of tantalizing flavors. Freschetta Simply… Inspired Pizza in an 11.5-in. size, comes in eight varieties: Hawaiian Style; Farmers Market Veggie; Harvest Supreme; Southern BBQ Recipe Chicken; Rustic Pepperoni Pomodoro; Classic Bruschetta; Tuscan Farmhouse; and Chicken Bianco. Freschetta By The Slice, a single slice cut from a whole pizza, comes in BBQ Chicken, Six Cheese Medley, Vegetable Medley and Chicken, Spinach and Mushroom. “We are striving to elevate the frozen pizza category experience to address consumers’ desire for more variety and better-tasting pizzas,” says Leising. “All of the eight varieties were created with our signature sauces; big, colorful cuts of vegetables, like roasted red peppers, shiitake mushrooms and premium cheeses, like gouda—all on a crispy, thin crust.” Freschetta By The Slice was developed to address growing consumer interest in “a quality slice of pizza that can be enjoyed at lunch or as a snack,” according to Leising. Made with premium ingredients, each
ost Americans equate summer with spending time outdoors with family and friends, watching or playing baseball and grilling hot dogs, brats, chicken, ribs and steak. Pizza doesn’t even make it onto their lineup cards. “When you look at pizza’s demand over the course of the year, it’s a little bit like a reverse bell curve,” says Bill Mackin, president of MaMa Rosa’s L.L.C. in Sidney, Ohio. “In the summertime, people tend to go outside and do alternate cooking methods—they don’t really cook inside as much. Consequently, pizza sales drop off a little bit.” To try to improve its summertime pizza sales, MaMa Rosa’s recently launched MaMa Rosa’s Pizza Grillers, a line of pizzas that can be cooked on a grill or in an oven, thanks to a special crust and a tinfoil package. Consumers can choose from four varieties—Cheese and Pepperoni, which appeal to most pizza lovers, including children; and Italian Sausage and Roasted Chicken with Barbecue Sauce for more sophisticated palates. Bits of onion and green pepper put a tasty spin on the Italian Sausage option. “It kind of reminds you of eating a brat off the grill,” says senior vice president Patty Philpot. The Roasted Chicken with Barbecue Sauce, meanwhile, was “designed to inspire people to put it on the grill because, when you think of grilling, you think of barbecuing and barbecue chicken.” A special barbecue sauce complements both these varieties. “We’re not to sure whether [this product] is going to be more of an appetizer, a meal or maybe both,” Mackin says. Regardless of how they’re served, MaMa Rosa’s Cheese and Pepperoni Pizza Grillers are sure to be a hit with children, who typically dislike many of the foods adults like to barbecue, and moms, who will appreciate being able to offer fussy eaters a tasty and convenient meal alternative. Pizza Grillers are available at supermarkets nationwide. Each 13-oz. package contains three servings and has a suggested retail price of $5.99, with a promotional price of $4.99.
single-serve slice cooks in the microwave in minutes. Both products are available in supermarkets nationwide at suggested retail prices of $6.79 and $1.99, respectively. Basil Pesto Pizza joined Kashi Co.’s line of all-natural thin crust frozen pizzas in March. The product features a basil pesto sauce, Roma tomatoes, caramelized onions and mozzarella and feta cheese on a stone-fired, thin-and-crispy crust made with Kashi’s signature Seven Whole Grains and Sesame blend. According to the La Jolla, Calif.-based company, the 12.45-oz. pizza provides busy consumers with a convenient, wholesome Continued on page 66
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S TAT E O F T H E I N D U S T RY Frozen Pizza
Continued from page 64
Gluten-free and allergy-free
meal option. It’s available at supermarkets and natural food retailers nationwide for a suggested retail price of $5.99. Other varieties include Caribbean Carnival, Margherita, Mediterranean, Mexicali Black Bean, Roasted Vegetable, and Mushroom Trio and Spinach.
Even consumers with food allergies can enjoy a slice or two of tasty pizza, thanks to Solterra Foods’ gluten- and soy-free Margherita Cheese Pizza and gluten-, soy-, dairy- and casein-free Vegan Cheese Pizza. However, anyone interested in adding foods made with all-natural ingredients
to their diet will appreciate these products, too. According to Elaine Valenza, chief executive officer of the Fort Collins, Colo.-based Solterra, the thin-crust pizzas were developed for a family member with wheat allergies. “We couldn’t find a pizza for my son that we absolutely loved, so we made one,” she says, explaining that all of her company’s products got their start in her home kitchen before being moved into a test kitchen and then into production. To avoid cross-contamination, the pizzas are designed to be baked in the 100%-biodegradable, vegetable-fiber bag in which they’re packaged. A clear window in the package, made of vegetable cellulos, enables consumers to see when the cheese has melted. Both 8-oz. pizzas sell for $4.99-$6.49, depending on the retailer. Currently, they
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S TAT E O F T H E I N D U S T RY Frozen Pizza can be found at Whole Foods Markets in the Rocky Mountain region, Kings Super Markets on the East Coast, healthfood stores, independent retail stores and Glutenfreemall.com.
rants continue to court budget-conscious consumers with discounts and promotions, frozen pizza manufacturers know they can’t compete with these rivals on price alone. Their winning strategy? Offering consumers
flavorful, quality products that go from the oven to the table in minutes. SF&WB Editor’s Note: To learn more about these and other frozen pizza items go to www.snackandbakery.com and check out our online new products section.
Metal Detector, Checkweigher or X-Ray? Choose the best inspection system for Since October 2010, pizza lovers in Texas have been able to enjoy Pizza Patrón pizza without a Pizza Patrón’s carry-out pizza restaurant. Last year, the company developed a line of frozen pizzas to sell in grocery stores and chain stores. “It was an easy decision for us because [the pizza market] is so competitive,” says Gamm. “Being kind of a startup pizza chain, anything we can do to increase brand awareness in markets where we have stores and develop market awareness where we don’t have carryout pizzas stores is going to benefit us. So from a brand-building perspective, it makes perfect sense for us.” Currently, consumers can buy a 28.5-oz. Cheese, Pepperoni and Meat Trio (pepperoni, ham and Italian sausage) Pizza Patrón pizza for about $4.99 each at various supermarket and general market store chains throughout Texas. By the end of this year, the company plans to be in multiple markets outside of Texas. Joining the company’s existing pizza lineup will be three varieties that “are specialty pizzas that we feature inside our stores that have more of a Latino recipe profile,” says Gamm. Hawaiana contains extra pineapple, ham and cheese; Mexicana is topped with chorizo, bell peppers and jalapeños; and Patrona has four kinds of meat, black olives, bell peppers and mushrooms. As take-out and delivery pizza restau-
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67
S TAT E O F T H E I N D U S T RY Frozen Baked Goods
Utility Players Tasty, wholesome baked appetizers, meals and desserts that go from freezer to table in minutes are all-stars with today’s busy consumers. Romy Schafer, Contributing Writer
ust like pre-game exercises can help a baseball player avoid injuries during a game, a little healthy snacking can help people curb those between-meal hunger pains. Unfortunately, when their stomachs begin to grumble, people often reach for prepared foods that they can consume straight out of a bag or box—items that are often laden with calories, sodium and other undesirable ingredients.
J
Frozen Pies
THE TOP
10
(For the latest 52 weeks ending Mar. 20, 2011) Dollar Sales (in millions)
% Change vs. Previous Year
Dollar Share
Unit Sales % Unit Sales (in millions) Previous Year
Rank
Brands
1.
Marie Callendar’s
2.
Edward’s
$67.1
+1.8
19.8
10.7
+3.7
3.
Mrs. Smith’s
$54.3
+3.1
16.0
14.7
+3.0
4.
Sara Lee
$46.9
-11.5
13.8
11.6
-16.7
5.
Edward’s Singles
$25.4
-9.6
7.5
10.0
-7.4
6.
Claim Jumper
$15.2
+8.9
4.5
2.4
+13.8
From freezer to oven to table
7.
Banquet
$13.5
+3,523.0
4.0
16.8
+2,788.3
Now, consumers looking for better-for-you alternatives need only reach inside their freezers. Farm Rich, a brand of Rich Products Corp. in St. Simons Island, Ga., recently introduced Stuffed Pretzel Bites, which are soft pretzel pieces filled with cheddar cheese that go from freezer to oven (or microwave) to plate in minutes. One serving of Stuffed Pretzel Bites (three pieces) has 110 calories, 3 g. of fat and no trans fat. “We know that consumers want pretzels and view them as a healthier choice,” says Farm Rich brand manager Shannon Gilreath. “We pride ourselves on bringing a wide array of interesting products into the marketplace that are tried-and-true. This product takes cheese and cheese sticks
8.
Sara Lee Signature Selections
$8.5
-48.0
2.5
1.2
-51.6
9.
Private Label
$7.4
-13.4
2.2
1.8
-9.5
10.
Mrs. Smith’s Soda Shoppe
$4.3
-18.7
1.3
0.7
-16.2
TOTAL*:
$339.4
-0.7
100.0
87.4
+15.6
$80.3
+7.8
23.7
13.5
+8.6
*Includes brands not shown Source: SymphonyIRI Group, a Chicago-based market research firm, www.symphonyiri.com Total U.S. – Supermarkets, drug stores and mass merchandisers (excluding Walmart)
to brand new heights, giving consumers a more fun, exciting way to satisfy their cheese craving. Pretzels are a great carrier for cheese, so [this product] naturally lends itself to Farm Rich’s portfolio.” But the cheesy filling does more than just tantalize cheese lovers’ tastebuds and curb before- or between-meal hunger pangs; it also provides protein and calcium.
At a suggested retail price of $6.99 per 34- to 38-piece bag, Farm Rich Stuffed Pretzel Bites enable consumers to serve family members and friends warm, tasty, better-foryou products without putting a dent in the budget. The product is available nationwide at Walmart and grocery stores.
Seafood starters Also stepping up to the plate to deliver a Continued on page 70
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S TAT E O F T H E I N D U S T RY Frozen Baked Goods Continued from page 68
tasty, new frozen appetizer that’s sure to be a hit with seafood lovers is Phillips Foods Inc. in Baltimore, which has been operating Phillips Seafood Restaurants in the midAtlantic region for more than 50 years. Introduced in March, Phillips Seafood Flatbreads come in three types: Bourbon BBQ Shrimp; Chesapeake Crab; and Asiago Artichoke & Crab, ab, and are in-line with the company’s other offerings. “Our brand was developed to build on the success and long ong history Phillips has as a seafood restaurant,” ant,” says vice president of marketing Honey y Konicoff. “Our retail line started with our core signature products and has expanded to include innovative, restaurant-driven items from soups to appetizers to entrées. Flatbreads eads are hot on restaurant menus, not to mention ention in supermarkets. We took the simple, pizza-like concept further to make an innovative vative adaptation of the flatbread, and d then loaded it with rich h ingredients and, of course, premium seafood.” While introduced as appetizers, Phillips Seafood ood Flatbreads also make quick and easy-to-prepare, o-prepare, shareable items and meals. “At 7.4 oz. [per package], it’s certainly something you can share or eat yourself,” says Konicoff. “While it’s two servings, it’s definitely doable for two people with a salad and sides, or for one person as an entrée.” Photo courtesy of Phillips Foods Inc.
70
Snack Food & Wholesale Bakery - June 2011
Konicoff recommends retailers position the products in their stores’ seafood section, adding that at a suggested retail price of $5.99 per box, they are not priced to be competitive with flatbreads in the bread section. Phillips Seafood Flatbreads have a one-year frozen shelf life.
sunflower seeds and molasses. In addition, they contain 0 g. trans fat and no artificial flavors, preservatives or high-fructose corn syrup. The rolls can be found in grocers’ freezers for a suggest retail price of $3.79.
The closers
Unlike foods that can be snacks, appetizers or meals—edible utility players, so to speak—the dinner roll’s usual function on a restaurant or family dining table is to curb diners’ hunger until the entrée arrives. For today’s time-pressed consumers, making rolls from scratch is usually impossible. Serving families cold, store-bought rolls is undesirable. The solution? Pre-baked rolls that go from freezer to oven to table in less than 30 minutes. Introduced last October, Sister Schubert’s Multi-Grain Rolls offer consumers the same convenience and homemade taste that its original Sister Schubert’s Rolls do, but are made with 100%-whole wheat, oats and millet, flax and
A delicious meal deserves to be capped with a decadent dessert, much like a ball player’s game-winning grand slam deserves a standing ovation from fans. For many consumers, a slice of rich, high-quality cheesecake is the perfect after-meal closer. For others, it makes a delectable treat to eat alone or share with others. Eli’s Cheesecake Co., Chicago, introduced two new frozen cheesecakes in December that will have consumers crowding their plates—White Chocolate Peppermint Cheesecake, which features red peppermint candies, a creamy vanilla mousse and a dark chocolate cookie crust; and Double Chocolate Cheesecake, which offers a thick slab of fudge brownie made with Ghirardelli cocoa, a layer of creamy chocolate cheesecake made with Ghirardelli chocolate, hand-piped chocolate mousse and a dusting of Ghirardelli cocoa. The former is available only during the winter holidays, while the latter is available all year. Also part of the company’s year-round lineup is a new Salted Caramel Cheesecake, made with gluten-free ingredients. The creamy, caramel concoction is baked on a sweet-and-salty almond crust topped with a thick bed of buttery caramel and a sprinkle of almonds.
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S TAT E O F T H E I N D U S T RY Frozen Baked Goods All three products are made with cultured cream cheese, heavy cream, eggs and sugar. “They are an indulgent treat,” says Debbie Marchok, vice president of marketing for Eli’s Cheesecake. “People want highquality products that are made with really good, locally sourced ingredients—ingredients that are clean and wholesome. They’ll just eat less. So what you’ll see is people cutting back on their portion size, but not necessarily skipping dessert. Everyone likes to enjoy a treat.”
$12.99 for a 24-oz. box. Whether consumers are looking for an appetizer, meal or dessert, frozen baked good manufacturers are committed to staying in the game. SF&WB
Editor’s Note: To learn more about these and other frozen baked goods, go to www.snackandbakery.com and check out our online new products section.
Commoditization of cheesecake But Marchok says she has also seen a “commoditization of cheesecake” in the past few years, as other companies sell cheesecake made with lower quality ingredients at more attractive price points. “You look at their ingredients statement, and it has margarine, partially hydrogenated oils and a lot of other things,” she says. “The product tastes okay, but the consumer doesn’t have as much education and information as they need to really know what makes a great cheesecake. It’s the percentage of cultured cream cheese, the Grade AA butter and the pure vanilla. So, [another cheesecake] tastes similar, but it’s still not quality. Branding is really important [in the cheesecake category].” Eli’s Cheesecakes are shipped frozen to grocery stores, convenience stores, drugstores and other retail outlets throughout the country. Each cheesecake is 7 in. in diameter and has a suggested retail price of
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June 2011 - Snack Food & Wholesale Bakery
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S TAT E O F T H E I N D U S T RY Tortillas SPONSORED BY
Tortilla’s Triple Play It’s a year of highs and lows for the tortilla market and we still have to get ‘around the horn’ for six more months. The market has experienced strong growth, but will there be enough white corn production to last out the year, with harsh weather and such hot demand coming into play? Lauren R. Hartman, Editor-in-Chief
he tortilla industry has witnessed strong growth in the last five years, making it one of the fastest growing segments in the baking industry. Consumer interest in Mexican cuisine is definitely growing, as an increase in the population of Hispanics and the rising awareness of the health benefits of tortillas are key contributors of the growth. Latinos have been responsible for an everincreasing share of consumer buying power in the U.S. Market research publisher Packaged Facts estimates that in 2009 Latinos accounted for more than 9% of total buying power, compared to less than 4% in 1980. The buying power of Hispanics exceeded $1 trillion in 2010With an estimated buying power of $616 billion, Latinos of Mexican heritage represent the single most influential segment of the Hispanic market. By 2015, Packaged Facts forecasts the buying power of the Latino population as a whole will reach $1.3 trillion. From an operational standpoint, there is continued and increased emphasis on improved food safety, and this trend will likely continue to demand increased attention and allocation of resources for all participants in food manufacturing. Jim Kabbani, chief executive officer of the Tortilla Industry Association (TIA) in Arlington, Va., says TIA represents the fastest growing sector of the baking industry, with a double-digit growth rate. “While there is a great deal of disagree-
T
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Refrigerated Tortillas (For the latest 52 weeks ending Mar. 20, 2011)
THE TOP
10
Unit Sales % Unit Sales (in millions) Previous Year
Rank
Brands
Dollar Sales (in millions)
% Change vs. Previous Year
Dollar Share
1.
Mission
$120.1
+8.5
21.7
2.
Azteca
$27.4
-4.1
11.2
16.3
-6.4
3.
Private Label
$23.6
+13.4
9.6
17.2
+14.0
4.
Pepito
$9.7
-7.7
4.0
4.4
-3.5
5.
Cruz
$8.0
-8.0
3.2
3.3
-6.7
6.
Tam-x-icos
$5.2
-23.1
2.1
2.1
-22.7
7.
MexAmerica
$4.7
-1.7
1.9
2.3
-6.6
8.
Don Marcos
$3.2
+51.0
1.3
2.4
+51.6
9.
Piñata
$2.5
-26.2
1.0
1.5
-25.7
10.
Azteca Buena Vida
$2.4
-9.0
1.0
1.0
-11.3
$245.8
+0.5
100.0
113.9
+2.2
TOTAL*:
45.2
+12.8
*Includes brands not shown Source: SymphonyIRI Group, a Chicago-based market research firm, www.symphonyiri.com Total U.S. – Supermarkets, drug stores and mass merchandisers (excluding Walmart)
ment regarding the economy overall, including the nature and extent of any recovery from the recession, the trends are very clear in one sector: The Tortilla industry, which has grown from $6 billion a year just a few years ago, to an estimated volume of $11 billion by the end of this year,” he says. Since 1991 when TIA was established, and since 2005 when it began conducting research and collecting data on trends in the industry, the volume of sales has been consistently characterized by strong, steady growth, Kabbani notes. “Interestingly enough, the economic downturn of the past two years didn’t hurt this robust trend,” he says. Factors such as the rising prices of corn, due in large part to the speculative news
related to energy supplies and the role of alternative fuels, are certainly affecting this growth. Corn ethanol is the most heavily promoted, though white corn isn’t used in ethanol. Reports claim that if the spotlight remains pointed at ethanol, and the bidding up of yellow corn indirectly could affect white corn prices as well—and producers may be induced by incentives to plant yellow corn instead of white—this general trend may have a dampening effect on at least the corn tortilla segment of the market. “The cost of commodities used in making tortillas has gone up significantly,” Kabbani affirms. “Some of it due to excessive speculation among commodity traders and some of Continued on page 74
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Tortillas Continued from page 72
it, particularly in the case of corn, due to nonfood demands such as corn ethanol as an alternative or additive to gasoline. Making this factor worse has been the imposition of tariffs on foreign ethanol, such as the ethanol produced in Brazil from sugar cane instead of corn. TIA has therefore supported a number of initiatives and groups lobbying for removal of these tariffs as it would bring relief to corn pricing.” Frost damaged part of the white corn crop (white corn is the preferred type of masa) in Mexico earlier this year, and the wet weather this spring in Midwest farm country has given tortilla production a few strike-outs. “Much of Mexico’s winter white corn crop was damaged, which has tortilla manufacturers concerned,” says Julio Hernandez, the U.S. Grains Council director in Mexico. “The cost of replanting and a shortage of seed allowed only about half the acres to be replanted, and frost damage will likely impact overall yields.” Hernandez estimates that the country could be short about 2-2.5 million tons of white corn this year. “About 750,000 tons of white corn from the United States has been sold to Mexico for delivery from June to Your ultimate source for sifters, screens, fabric October,” he says in a recent Wisconsin Ag Connection report. SFWB0808KNAP.indd 1 6/24/08 11:39:33 AM filters, transfer sleeves and rubber products! “At least as big of a driver as the growth of the Hispanic population has been the rapid adoption of tortilla consumption by nonHispanic consumers,” Kabbani adds. “Wraps, which are tortilla based, have proliferatCONSTRUCTION – Sanitary; all metal magnesium alloy. CS ed across the menus of fast food restaurants and other food outlets across APPLICATION – Accurate sizing of dry, free-flowing materials and sanitary sizing of dry foods and food products. the country. For these consumers, the appeal in addition to the delicious SEPARATION – Feed sizes – 200 mesh to 1/4 inch. flavor of tortillas is also the awareness that they are healthier in several SCREENING AREA - 10 to 35 square feet available with 2 to 7 ways compared to sandwich bread. In fact, this has also carried across to decks for separating into 2, 3, or 4 products. SANITATION – Easy breakdown for cleaning; optional inspection home use of tortillas, with wraps taking the place of sandwiches in lunch ports available. bags of many non-Hispanic households. In effect, tortillas have evolved from a food item into a food delivery platform.”
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A most valuable player, the gluten-free category has indeed been experiencing a significant market surge. The French Meadow Bakery, Minneapolis, produces gluten-free tortillas that are both hearty and nutritious and offer numerous ways to enjoy favorite dishes. The soft tortillas are made with all-natural ingredients such as rice and tapioca, and can be refrigerated for freshness. Six tortillas come in a package and a retail price of $4.99. But with all of the new developments, tortillas have always been a lower-cost food option, Kabbani states. “As our economy experienced a downturn, the number of tortilla buyers has actually increased, as budgetminded consumers turned to this product in greater numbers.” SF&WB
Editor’s Note: To learn more about these and other new products in the tortilla category, go to www.snackandbakery.com and check out our online new products section.
sifterparts.com
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The Nutritional Corner
Guarding Industry Interests he Grain Foods Foundation (GFF), Ridgway, Colo., is committed to educating consumers on the important role grain-based foods play in a healthy diet. We are also working on a daily basis to protect the interests of the industry in the media. Because of the nutrition misinformation disseminated daily, we strive to achieve these goals by sharing scientifically sound information with consumers, clinicians and researchers through a variety of communication channels. That’s why GFF created the Rapid Response program, which is designed to correct inaccuracies and share with the media the wealth of scientific studies supporting grains’ role in a balanced diet. Given the almost instantaneous speed at which information travels, and with more media channels available today than ever before, including those platforms that allow consumers to publish their own content, it’s imperative to monitor in real time for misinformation on grains nutrition. As a registered dietitian and as a consumer, I can tell you how frightening it is to find reporters with no scientific background, spreading misinformation about proper nutrition. One of GFF’s daily activities is completing a thorough media scan in search of pieces related to grain foods; while these searches can yield balanced, credible nutrition advice, they can also reveal anti-grains messaging, which can range from recommendations to follow a low-carb or gluten-free diet for weight loss to blanket advice to cut out all “white products.” When this is the case, GFF springs into action. In the past few months alone, we’ve identified and responded to pieces that ran in top-tier outlets, including The Washington Post, NPR, “TODAY,” “Good Morn-
T
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Snack Food & Wholesale Bakery - June 2011
Shelley Case
Sylvia Melendez-Klinger
ing America” and “The Dr. Oz Show.” To ensure thoughtful and credible responses, we rely heavily on the experts who make up GFF’s Scientific Advisory Board. This interdisciplinary board comprises eight members, each of whom specializes in a
Judi Adams, president, Grain Foods Foundation and the Wheat Foods Council
different health-related practice, including endocrinology, cardiology, Hispanic nutrition, celiac disease and weight management. Whenever an offending article is found in the media, the appropriate advisory board member is identified for collaborating on a response. For example, member Shelley Case, author of “Gluten-Free Diet: A Comprehensive Resource Guide,” contributes regularly to responses surrounding the gluten-free diet and when it is medically necessary to follow one while Sylvia Melendez-Klinger, founder of Hispanic Food Communications, Hinsdale, Ill., helps us educate the media about the importance of folic acid found in enriched grains for Hispanic women. Of course, our outreach surrounding the role of grain foods in a healthy diet extends far beyond the reactive nature of the Rapid Response program. While we can never fully prevent the spread of misinformation about grains and nutrition, we can and do proactively share our grains nutrition messages with influencers and the media. This happens through our consumer campaigns such as The Bread Art Project and Sandwich Night, as well as regular engagement with consumers via social media channels and influencers at tradeshows. Each of these interactions ensures the delivery of useful (and credible) information to educate consumers and influencers about the wholesomeness of grains. As a member of the industry, I ask all of us to keep our eyes and ears open for messages about grains and health. We all have a role to play in sharing the good news about grains in addition to halting the spread of nutrition misinformation. Rest assured that we at the GFF committed to keeping the industry’s voice as strong as ever in today’s deafening media environment. SF&WB
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Ingredient Briefs
Tate & Lyle releases PROMITOR Soluble Corn Fiber 85, designed for development for new fiber-rich products and line extensions for the baked goods category. PROMITOR soluble corn fiber can be used as a 1:1 replacement of competitive fibers that aren’t as well tolerated or cost effective, without expensive reformulations. Tate & Lyle Decatur, Ill. 800-526-5728 www.tateandlyle.com
Natural Products strengthens its lineup of soy ingredients with the relaunch of roasted full-fat soy grits and meal. Both ingredients are produced on NPI’s new dry roasting and sifting line, which allows for a more uniform particle size and greatly reduces the amount of fine particles in the finished grits or meal. At 40% protein, roasted grits or meal can be used in breads and muffins at levels of 50-75% (wheat flour basis), increasing soy protein by 4-6 g. per serving. The roasted grits have a particle size of 8-18 mesh; roasted meal has a particle size of 18-30 mesh. Natural Products, Inc. Grinnell, Iowa 641-236-0852 www.npisoy.com
American Key Food Products expands its line of natural “clean-label” ingredients to include arrowroot starch and native pea starch. Arrowroot starch is a light starch that gelatinizes at lower temperatures than corn starch, but isn’t weakened by acidic ingredients. It can be used as a thickener for acidic foods, and makes clear and smooth gels for use in gluten-free baking. Native pea starch is a viable alternative to native potato starch in several applications, and exhibits characteristics similar to native potato starch, thanks to its neutral taste and color. American Key Food Products Closter, N.J. 800-767-0237 www.americankeyfood.com
Cascade Pacific Essential Oils unveils a new line of premium quality peppermint oil for confectionery applications. Grown in fertile valleys near the Cascade Mountains of the Pacific Northwest with pure mountain glacier-fed water, this oil is pure, natural and delivers a smooth, crisp, cool flavor. Plus, it is stored in state-of-the-art, climate-controlled warehouses and comes in 55-gallon drums. Cascade Pacific Essential Oils Prineville, Ore. 541-362-1209 www.cascadepacificessentialoils.com
Frutarom USA launches uniK2, a highly bio-available and potent vitamin K2 MK-7 for functional foods, such as nutrition bars and bakery items. Derived from Japanese-produced natto, uniK2 supports both bone and heart health and provides a longer-lasting efficacy profile than other forms of vitamin K. Frutarom USA North Bergen, N.J. 201-861-9500 www.frutarom.com
Ocean Nutrition Canada launches From Farm To Table, Canada’s new kettle corn with MEG-3 ingredients. Each 21-g. serving provides 32 mg of Omega-3 EPA/DHA and is free from GMOs, gluten, trans-fats and artificial flavors and colors. Ocean Nutrition Canada Ltd. Dartmouth, Nova Scotia 888-980-8889 www.ocean-nutrition.com Continued on page 78
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Ingredient Briefs Continued from page 77 Continued from page 78
Grande Custom Ingredients introduced Grande yogurt powder, which provides a more pronounced yogurt flavor and creamier mouthfeel and texture for coatings, dips, snacks, frozen desserts and nutrition bars. In frozen desserts, it adds stability while increasing the yogurt flavor. Grande Custom Ingredients Group, a division of Grande Cheese Co. Lomira, Wis. 800-772-3210 www.grandecig.com
HERZA Schokolade now offers its Chocnology specialities in micro-sizes. These miniature pieces are bake-stable, abrasionresistant and capable of deep-freezing, making them appropriate for bakery products and mixes and ready-made frozen doughs. And, because they are widely dispersed, they give the end product a “chocolaty” appearance even though less material is being used. They come in white, milk or dark chocolate and as a three-color mix of the variants, and are available in coated or non-coated. Pro Gourmet Foods Port Orchard, Wash. 360-769-7420 www.kakaoberlinchocolate.com
SF&WBtv 78
Puratos’ new chocolate fillings are bakestable fillings that provide superior flavor. Cremfil Ultim, for example, is a water-based filling that allows water and real chocolate to mix in harmony for brownies, muffins, cupcakes and soft cookies, and is designed to preserve cake from drying out to create a soft and fresh product. Carat Filocrem is a bake-stable compound chocolate filling that offers a superior flavor and mouthfeel comparable to real chocolate. Ideal for cookies, pralines, puff pastries and pull-aparts. Puratos Corp. Cherry Hill, N.J. 856-428-4300 www.puratos.us
Caravan Ingredients introduces the CI LT English Muffin 5, a conditioner developed to produce reduced-calorie English muffins. CI LT English Muffin 5 utilizes a combination of starches, gums, strengtheners and conditioners to produce a reducedcalorie English muffin without sacrificing on volume or eating quality. Caravan Ingredients Lenexa, Kan. 800-669-4092 www.caravaningredients.com
Butter Buds Food Ingredients offers parvecertified non-dairy butter and non-dairy cream flavors that are made with a proprietary enzyme technology and provide highquality flavor and dairy richness. These new butter and cream flavors are suitable for use in bakery, confectionery, dry mixes and cheese products. Butter Buds Food Ingredients Racine, Wis. 262-598-9900 www.bbuds.com
Looking to produce a mouth-watering summertime treat? Turn to Van Drunen Farms (VDF) to create a new delightful product, or add a burst of citrus to an already existing item. VDF’s freeze-dried orange peels come in diced and granulated forms and are available in certified organic and kosher options. Each peel is lightly sweetened to curb an otherwise naturally bitter taste of the raw orange peel. They’re ideal for biscotti, pound cake and more. Van Drunen Farms Momence, Ill. 815-472-3100 www.vandrunenfarms.com
View videos demonstrating the newest bakery & snack food ingredients by visiting
Snack Food & Wholesale Bakery - June 2011
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Engineering Management
United State of Mass Confusion f it weren’t enough to be making heads and tails out of the economy, gas prices and our country’s political scene, now the baking industry is getting wacked from every corner of the regulatory world. It’s absolutely amazing how you can be doing the right things, caring for your consumers and providing wholesome food, and out of the blue, new rules and regulations set you back and remind you that no matter how good you think you are, the regulators think otherwise. Just in the last couple of years, we have seen a number of regulatory initiatives come to life that affect just about every corner of the business. For starters, there’s the food safety situation. Our customers used to be happy with a plant that was successfully audited by our baking industry-based service providers. Since certain recall incidents, however, customers now require audits from a large variety of providers. In some cases, you, the baker, can deal with several different auditing outfits, in which each has its own version of the Global Food Safety Initiative (GFSI) requirements. In this case, you not only have to deal with the variations of interpretation of the rules, but you also have to deal with the individual auditor’s interpretation. This can be very confusing. Then there’s workplace safety, specifically the full court press related to electrical safety and the National Fire Protection Association (NFPA) 70E Arc Flash assessments and practices. We have worked in these plants and around these electrical devices for a long time without incident, but now we have to look at the entire situation differently. Everything from how we enter electrical panels to how we protect our workers requires serious thought and action. Understanding everything we have to do here can make your head spin. Right around the corner are the new Spill Prevention, Control and Countermea-
I
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sures (SPCC) requirements, designed to bring our food oil storage to a new place. Since 2005 or so, we should have all been preparing our plans, getting the plans certified by a professional engineer and then planning to execute how to prevent oil spillage from a storage tank from entering the waterways. Oh yeah, don’t forget about secondary containment, where applicable.
It’s absolutely amazing how you can be doing the right things, caring for your consumers and providing wholesome food, and out of the blue, new rules and regulations set you back and remind you that no matter how good you think you are, the regulators think otherwise. The original SPCC regulations were written for the petroleum industry to prevent spills into waterways, but for bakeries, the waterway starts at the top of the floor drain. Beginning in November, your food oil storage tanks must meet these requirements. All other bulk liquid food items will remain under the wastewater permit, as they always have, and that permit will continue to determine what steps you take in keeping liquid sugar and cream yeast from entering their systems. Now that we have our bulk liquids governed by two different regulators, your eyes will cross just trying to understand the different rules. The Environmental Protection Agency’s Clean Air Act is also getting attention once again, at least from the regulators’ perspective. Everything from stringent new source
Jeff Dearduff
[email protected]
reviews to permit renewal scrutiny, and now a renewed look at the refrigeration rules, are making for an interesting rest of the year. Did you know that the new refrigerant leak rate rule says that if you identify and repair a leak three times on the same system, you will be required to replace the entire system? Hold onto your brain cells as you try to figure out some of this stuff. So what do you need to do to be prepared for the different tasks and details within all of these different audits and regulations? In the past, we have all stood tall and were able to do enough just to get by. Today though, the demands bring us to a completely different state of mind and confusion. My recommendation for anyone who has to deal with more than one regulatory agency or more than one auditing company at a time is to reach out and find a specialist, consultant or industry association that can guide you to do the right things when dealing with these groups. Yes, it will cost you some money to hire these folks-–money that’s probably not in your budget–but neither are fines, penalties or loss of business from not being able to comply in one way or the other. These specialists and consultants have typically experienced much of what you are going through or do they know enough about the overall schemes of the regulators and auditors that they can put together a plan and reach out to their own networks for additional help. You can’t do this by yourselves any more—the rules are just too confusing and laden with tricky language that will keep you up at night if you try to take it on alone. Build a team and unite to understand, plan and take action that will satisfy the regulators, auditors and your customers. The money spent will be money saved when you can avert a negative action that could come from non-compliance. SF&WB
June 2011 - Snack Food & Wholesale Bakery
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Equipment Briefs zone can accommodate either manual or automatic loading of product into the clamshell closing conveyor. Hinds-Bock Corp. Bothell, Wash. 877-292-5715 www.hinds-bock.com
Product recalls due to contamination are a food processor’s worst nightmare, especially during these tough economic times. That’s why Wire Belt’s CompactGrid conveyor belt is hygienically designed to protect products from deadly pathogens. The USDA-accepted CompactGrid is made of stainless steel with 70% open area and is created to replace hard-to-clean plastic modular belts. Wire Belt Co. of America Londonderry, N.H. 603-644-2500 www.wirebelt.com
Hinds-Bock manufactures a family of clamshell package tray-closing conveyors, featuring automatic tray denesting, a generous product loading zone, an automatic closing station and an automatic tray-locking station. These highly efficient denesters automatically pick and place the trays onto the clamshell closing conveyor, thereby eliminating labor. The product loading
SF&WBtv 80
Heat and Control builds continuous donut fryers to match the capacity of many depositors and cooling systems. From traditional fryers with suspended area hoods to high-volume, energy-efficient models with fully-enclosed pans, the fryers deliver uniformly finished donuts, reliable operation and easy cleaning. For processors seeking superior energy efficiency, the fryers can be enclosed in a full-length insulated hood, designed to reduce fryer fuel usage by minimizing wasteful heat loss to the cooking room. Heat and Control, Inc. Hayward, Calif. 800-227-5980 www.heatandcontrol.com
WP Kemper introduces EVOLUTION, a 78-ft. by 19-ft. roll line that contains an integrated donut module that cuts the
dough pieces only on the inner side. Just one cutting edge produces a better skin on the product and reduces fat absorption. Manufacturers can achieve just 5% in dough waste, resulting in significant raw material savings. EVOLUTION consists of a head machine, three proofing cabinets, various modules and a setdown unit. WP Bakery Group USA (dba: Kemper Bakery Systems) Shelton, Conn. 203-929-6530 www.wpbakerygroupusa.com
Savoye debuts its PTS storage retrieval system (SRS), a fully automatic, highly flexible, high-density storage and retrieval mini-load system, designed for fast and accurate order picking and buffering. The system utilizes numerous standard modular components allowing for maximum pickand-replenishment productivity, maximum pick accuracy, highly ergonomic interface, optimal cube for various size cases, totes and/or trays and system flexibility for variations in throughput requirements. It’s also scalable for future expansion capability. Savoye, Inc. Hoffman Estates, Ill. 847-519-9630 www.savoye.com
View videos demonstrating the newest bakery & snack food equipment by visiting www.snackandbakery.com
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“BrightSide” was developed in conjunction with Amcor, a packaging material supplier located in Melburne, Australia. Bosch Packaging Systems, a unit of Bosch Packaging Technology, Inc. Beringen, Switzerland 49 (0)711 811-0 www.boschpackaging.com
Bosch Packaging Systems developed “BrightSide,” a pack style designed for easy opening and reclosing of flow wrap applications. The package enhances product presentation for increased shelf appeal and ensures consumer convenience and sustainability. Manufacturers can place a lap seal on the top surface of the package, making “BrightSide” particularly suited for chocolate tablets, wafers and multipacks.
The Videojet 1610 Dual Head small character continuous ink-jet printer from Videojet Technologies has two printheads that can run independently or in tandem to meet a wide range of applications, including those that require printing on two locations on a single product, or on multiple lines on a traversing unit. It can print up to five lines of high-resolution code per printhead at speeds up to 960 feet per minute, and features an IP65 washdown and dust protection that allows for superior environmental protection with no plant air required.
Videojet Technologies, Inc. Wood Dale, Ill. 800-843-3610 www.videojet.com
APPETITE FOR SUCCESS? SCHAAF
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Do you wish to explore products with multiple colours? open pored surfaces? thinwall technology? 3D shapes? fillings and closed edges? Just get in touch with us for further information on the latest technology or simply schedule a visit! Turbo extrusion, Co-extrusion, Colour-injection, LDI – Liquid Direct Injection etc.
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T&T also offers Factory Mutual and OSHA compliance upgrade work on older baking ovens.
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Snack Food & Wholesale Bakery - June 2011
www.snackandbakery.com
EQUIPMENT FOR SALE
Southern Perfection Fabrication Quality Bakery Racks, Dollies, Baskets & Trays Advantages: s Competitively Priced s Quality Guaranteed s Small Quantity Orders No Problem
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www.southernperfection.com June 2011 - Snack Food & Wholesale Bakery
85
EMPLOYMENT
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INGREDIENTS
WANTED TO BUY
WE BUY ALL FOOD
CLOSEOUTS Out of code / Discounted / Off Grade Overproductions / Retail / Food Service Jon at Wham Foods
954-649-7857
[email protected] www.whamfoods.com
ǁǁǁ͘ƚŚĞůŽŶŐĐŽ͘ĐŽŵ
WůĞĂƐĞƐĞŶĚƌĞƐƵŵĞƩŶ͗ džĞĐƵƟǀĞƐƐŝƐƚĂŶƚϮϬ E͘ůĂƌŬ^ƚ͕͘^ƚĞϲϱϬ͕ŚŝĐĂŐŽ͕/>ϲϬϲϬϮ ŽƌĞŵƉůŽLJŵĞŶƚΛƚŚĞůŽŶŐĐŽ͘ĐŽŵ
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Snack Food & Wholesale Bakery - June 2011
www.snackandbakery.com www.snackandbakery.com
Ad Index Company Website
Company Website
Page
Page
Company Website
Page
21st Century Grain/Viterra . . . . . . . . . . . . . 51 www.viterra.com/foodingredients
FooDesign . . . . . . . . . . . . . . . . . . . . . . . . . 58 www.foodesign.com
National Starch Food Innovation . .43, 45, 47, 49 www.foodinnovation.com
ADM . . . . . . . . . . . . . . . . . . . . . . . . . . . . .OBC www.adm.com/milling
FoodTools . . . . . . . . . . . . . . . . . . . . . . . . . . 26 www.foodtools.com
North Dakota Mill . . . . . . . . . . . . . . . . . . . . 30 www.ndmill.com
ALIT SRL . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 www.alit.com
FPSA/Process Expo . . . . . . . . . . . . . . . . . . 24 www.myprocessexpo.com
PACK EXPO Las Vegas 2011 . . . . . . . . . . . . 44 www.packexpo.com
Allied Blending & Ingredients, Inc.. . . . . . 73 www.alliedblending.com
Fritsch USA . . . . . . . . . . . . . . . . . . . . . . . . . 25 www.fritsch-usa.us
Puratos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 www.puratos.us
Arizona Instrument LLC. . . . . . . . . . . . . . . 16 www.azic.com
Gold Coast Ingredients . . . . . . . . . . . . . . IBC www.goldcoastinc.com
Quickdraft . . . . . . . . . . . . . . . . . . . . . . . . . . 18 www.quickdraft.com
Ashworth Bros., Inc. . . . . . . . . . . . . . . . . . 36 www.ashworth.com
Great Western Manufacturing. . . . . . . . . . 23 www.gwmfg.com
Rademaker USA, Inc.. . . . . . . . . . . . . . . . . 63 www.rademaker.com
Bay State Milling . . . . . . . . . . . . . . . . . . . . 21 www.baystatemilling.com
Grote Company . . . . . . . . . . . . . . . . . . . . . 66 www.grotecompany.com
Reiser . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 www.reiser.com
Berndorf Belt Technology . . . . . . . . . . . . . 33 www.berndorf-usa.com
Haas-Meincke . . . . . . . . . . . . . . . . . . . . . . . 65 www.haas-meincke.com
Remco Products . . . . . . . . . . . . . . . . . . . . . 15 www.remcoproducts.com
BluePrint Automation . . . . . . . . . . . . . . . . . 4 www.bpa-flexolutions.com
Heat and Control . . . . . . . . . . . . . . . . . . . . 67 www.heatandcontrol.com
ROHA Food Colors. . . . . . . . . . . . . . . . . . . 38 www.ROHAGroup.com
Brolite . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 www.bakewithbrolite.com
Hinds-Bock Corporation . . . . . . . . . . . . . . 54 www.hinds-bock.com
Saltworks . . . . . . . . . . . . . . . . . . . . . . . . . . 19 www.seasalt.com
California Custom Fruits & Flavors . . . . . 48 www.ccff.com
International Bakers Services, Inc. . . . . . . 55 www.internationalbakers.com
Schaaf Technologie GmbH . . . . . . . . . . . . 81 www.foodextrusion.com
Caravan Ingredients . . . . . . . . . . . . . . . . . 59 www.caravaningredients.com
Key Technology . . . . . . . . . . . . . . . . . . . . . 37 www.key.net
Sensient Colors LLC . . . . . . . . . . . . . . . . . . 3 www.sensientfoodcolors.com
Cargill/Horizon Milling. . . . . . . . . . . . . . . . 46 www.HorizonMilling.com
Kluber Lubrication North America L.P. . . . 39 www.klueber.com
Sifter Parts & Service, Inc. . . . . . . . . . . . . . 74 www.sifterparts.com
Christy Machine Company . . . . . . . . . . . . 61 888 332-6451
Knappen Milling Company . . . . . . . . . . . . 74 www.knappenmilling.com
Solvay Chemicals, Inc. . . . . . . . . . . . . . . .IFC www.solvaychemicals.us
Clabber Girl . . . . . . . . . . . . . . . . . . . . . . . . 71 www.clabbergirlingredients.com
Koenig Bakery Systems . . . . . . . . . . . . . . 41 www.koenigusa.com
Spraying Systems Co. . . . . . . . . . . . . . . . . 60 www.spray.com/freecoatingtest
Commercial Creamery . . . . . . . . . . . . . . . 75 www.cheesepowder.com
Kwik-Lok . . . . . . . . . . . . . . . . . . . . . . . . 1, 53 www.kwiklok.com
Tate & Lyle . . . . . . . . . . . . . . . . . . . . . . 29, 31 www.tateandlyle.com
Corn Products International . . . . . . . . . . . 17 www.cornproducts.com/trends/bars
Lawrence Equipment. . . . . . . . . . . . . . . . . 69 www.lawrenceequipment.com
United Soybean Board . . . . . . . . . . . . . . . . 9 www.SoyConnection.com/QUALISOY
Danisco USA Inc. . . . . . . . . . . . . . . . . . . . . 5 www.danisco.com
Lockwood Manufacturing Inc. . . . . . . . . . 27 www.lockwoodmfg.ca
Weldon Solutions . . . . . . . . . . . . . . . . . . . 56 www.weldonsolutions.com
Reader & Marketing Services LETTERS Lauren R. Hartman Snack Food & Wholesale Bakery 155 Pfingsten Road, Suite 205 Deerfield, IL 60015 E-mail: hartmanl@ bnpmedia.com SINGLE COPY SALES/BACK ISSUES Ann Kalb T: (248) 244-6499 E-mail:
[email protected] CUSTOM MEDIA Chris Wilson E-mail:
[email protected] T: (248) 244-8264
www.snackandbakery.com
REPRINTS Jill DeVries E-mail: devriesj@ bnpmedia.com T: (248) 244-1726
PRINT & INTERNET ADVERTISING Jeff Heath E-mail: heathj@ bnpmedia.com T: (224) 554-9154
LIST RENTAL Postal contact: Kevin Collopy 800-223-2194 x684;
[email protected]
Barbara Szatko E-mail:
[email protected] T: (630) 527-9927
Email contact: Michael Costantino at 800-223-2194 x748;
[email protected]
CLASSIFIED ADVERTISING Suzanne Sarkesian E-mail: sarkesians@ bnpmedia.com T: (248) 786-1692
BNP Media 155 Pfingsten Road, Suite 205, Deerfield, IL 60015 Phone: (847) 405-4000 Fax: (847) 405-4100
Also publishers of: Beverage Industry, BrandPackaging, Candy Industry, Dairy Foods, Flexible Packaging, Food & Beverage Packaging, Food Engineering, Food Master, Industria Alimenticia, Prepared Foods, Private Label Buyer, Refrigerated & Frozen Foods, Refrigerated & Frozen Foods Retailer, The Deli Advisor, The National Provisioner
June 2011 - Snack Food & Wholesale Bakery
87
The Final Word
Five-Tool Players
A
s a journalist working in the business-to-business food industry, I easily fall in love with trends. Whether it’s a baker introducing never-beentried-before flavorings for a new line of bread, or a cookie producer carving out its own niche, today’s manufacturers continue to provide a plethora of options for that everchanging shopper. As a consumer though, I see the vast assortment of options tending to be a bit overwhelming. Why should I choose this cookie over that one? Which energy bar will give me the best bang for the buck? Gluten-free, no trans-fats, no high-fructose corn syrup; where do I start? Thankfully, many of today’s bakers and producers have a strategy in place, a method behind the madness so-to-speak, and are launching new products that are primed and molded into becoming five-tool players on the field—displaying speed, power, throwing, fielding and an average that competitors can measure against. While bakers and producers are creating new and innovative varieties, they’re also streamlining their stock keeping units to phase out the less successful kinds. When they’re reformatting their packaging, they’re also color-coding by brands and flavors and incorporating easy-to-open, easy-to-store and easy-to-transport options. And when they’re introducing a new product altogether, they make sure that it possesses star quality.
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Snack Food & Wholesale Bakery - June 2011
“To be an MVP in their respective industries, companies need to be innovators,” says Michelle Ferguson, executive vice president of marketing for Clif Bar & Co. “In our case, that means never being satisfied and making a variety of delicious offerings for consumers’ changing taste buds.” Case in point—the Emeryville, Calif.based company launched a series of product introductions that offer both flexibility and variety. Between the CLIF Bar Coconut Chocolate Chip bar, the CLIF CRUNCH granola bars, the expanded CLIF MOJO sweet and salty trail mix bars or the tweaking of two existing CLIF Bar varieties, Clif Bar & Co. exemplifies the power to provide ground-breaking products at lightening speed. Lark Fine Foods, Essex, Mass., displayed its ability to play both offense and defense by launching an assortment of cookies made with whole grains, oats and 100%-all-natural ingredients. “The key to finding a winning product or team is finding your niche and sticking
Marina Mayer, executive editor
[email protected]
Thankfully many of today’s bakers and producers have a strategy in place, a method behind the madness so-to-speak, and are launching new products that are primed and molded into becoming five-tool players on the field. to it,” says Nicole Nordensved, managing partner. “We’re not going to produce a candy-filled cookie or a Halloween cookie in the shape of a witch. All of our cookies are less sweet than most on the American market. We use the highest quality ingredients. Some of them are spicy and hot and all of them are deliciously different.” Shopping for the perfect product takes time, research and know-how, especially in today’s roller-coaster economy where we’re all looking to stretch the dollar a bit more. As a journalist, I get it, I see it, I cover it. But again, that’s why I love this industry. It’s filled with a variety of players who display all the right skills and attributes to hit a home run every time. But, while the new methods of playing the game may change, as a consumer, I’m just thankful that there are some five-tool players on the field. SF&WB
www.snackandbakery.com
ADM MILLING BRINGS SOMETHING NEW TO THE TABLE At ADM, our recipe for success has a few more ingredients. We work closely with you to understand the changing tastes and lifestyles of your customers so that together we deliver products at a good value. We can help you create new products, reformulate existing ones and tailor products to meet specific nutritional goals. Add to that our extensive line of flours and blends, and you can be sure we’ll always bring something new to the table. Learn more about our full line of ADM flours at www.adm.com/milling.
For customers around the world, ADM draws on its resources—its people, products, and market perspective—to help them meet today’s consumer demands and envision tomorrow’s needs. © 2010 Archer Daniels Midland Company
www.adm.com/milling
800-422-1688
