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This is a sampling of Penny's Press Release and positioning in the healthy snack arena.

This is a sampling of Penny's Press Release and positioning in the healthy snack arena.

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Bakingandsnack11 10 Bakingandsnack11 10 Document Transcript

  • Take a look at some of this year’s hottest bakeries and find out what they’re doing to Photo courtesy of Comax Flavors meet trends and stay on course. By Lauren R. Hartman and Marina Mayer A s more and more consumers latch clean labels. Meanwhile, companies are even dabbling in social media or revamping onto healthy yet inexpensive items, improving their labels with more specific their packaging lines to better “speak” to bakers are leveraging consumer content statements and particularly, what their consumers. needs and wants with new or modified ingredients products are listing imparticu- While this year has proved challenging products, such as flatbread, pitas, wraps, larly don’t contain. for several bakers, thanks to a slumping “skinny” buns and even slider-size buns. Some bakers are working on gluten- economy, rising ingredient costs and con- Whole grains and multigrains are the free, allergy-free, dairy-free and other ben- sumers opting for healthy, yet cost-efficient phrases that pay these days, along with eficial specialty formulations, while others products, a slew of bakers have risen above natural, “better-for-you” ingredients and are finding alternative options. Some are these road blocks and continued to pro-14 Snack Food & Wholesale Bakery - November 2010 www.snackandbakery.com
  • TOPduce better-for-you products that stretched Fresh Bread Bakeriesthe boundaries of traditional baking. Take a look at some of this year’s hot- (For the latest 52 weeks ending July 11, 2010) 10test bakeries and find out what they’re Dollar Sales % Change vs. Dollar Unit Sales Unit Sales %doing to meet trends and stay on course. Rank Vendors (in millions) Previous Year Share (in millions) Previous Year 1. Private Label $1,788.1 -3.5 27.6 1,206.6 -1.4Wonderful World of White Bread 2. George Weston Inc. $621.0 -0.5 9.6 231.1 +4.8Several industry experts and food blog- 3. Flower Foods Bakeries Group $611.7 +1.4 9.4 264.7 +5.4gers tag white bread as the unhealthy kind 4. Sara Lee Bakery $585.6 -9.3 9.0 235.0 -5.4because it doesn’t deliver the same nutrients 5. Hostess Brands Inc. $577.3 +4.7 8.9 237.2 +10.0and vitamins as its whole grain counterparts. 6. Bimbo Bakeries $463.7 -10.4 7.2 155.6 -1.1As a result, some white bread varieties havetaken a back seat to the ever-prominent 7. Pepperidge Farm $432.6 -1.7 6.7 130.1 +0.4whole grain and ultragrain options. 8. Stroehmann Bakeries Inc. $142.2 -5.3 2.2 65.7 +1.1 For several consumers though, the 9. La Brea $101.7 -2.4 1.6 32.2 -2.9mere vision of white bread creates child- 10. United States Bakeries $90.4 +1.3 1.4 38.8 +8.0hood flashbacks when it was the primary Total*: $6,489.8 -2.7 100.0 3,024.8 +0.5component of a peanut butter and jelly *Includes brands not shown Source: SymphonyIRI Group, a Chicago-based market research firm, www.symphonyiri.comsandwich. Thanks to companies like Host- Total U.S. – Supermarkets, drug stores and mass merchandisers (excluding Wal-Mart)ess Brands, consumers can relive thosecozy childhood memories. parents on an emotional level, reassuring the amount of sodium in consumers’ diets For example, Wonder Smartwhite mimics them that we know they are concerned and are actively working toward loweringthe taste and soft texture of conventional about what their kids want and need, but sodium levels across our portfolio of breadwhite bread but offers the fiber of 100% they don’t have to worry about the nutri- products,” Verstraete says.whole wheat bread, says Stephany Vers- tion in our breads and specifically new Just last month, Hostess Brands intro-traete, vice president of bread marketing. Wonder Smartwhite,” Verstraete says. duced Nature’s Pride OvenClassics, which “Wonder Smartwhite also provides a In response to consumer trends, the are shaped like a loaf baked in your homegood source of nine vitamins and miner- Irving, Texas-based company launched oven. They come in 100% Whole Wheat,als such as iron, Vitamin D and folic acid Nature’s Pride Premium Harvest gourmet- Oatmeal Bread, Honey Wheat with Fiberand has 33% less sized hamburger buns and deli rolls, and Potato options.sodium than which are baked with 100% natural “We all know bread is a wonderfulregular white ingredients. The 100% comfort food for consumers. Just talk-bread. Each Whole Wheat buns, ing to consumers about their experiencesslice is only 50 for instance, provide with bread invariably brings a smile and acalories,” Vers- a good source of fiber, fond memory. What we can’t lose sight oftraete says. 34 g. of whole grains in is the fact that it also offers many of the White bread each bun and have 25% nutritional benefits today’s consumers aremay produce a less sodium than regular looking to add into their diets,” Verstraetecomfort-food 100% whole wheat adds. “We are committed to developingfeeling, how- buns. Meanwhile, the solutions that are in line with these con-ever, families also Country White buns sumer trends and are focused on remindingare looking for provide 7 g. of protein consumers of the goodness that a deliciousnutritious bread in each bun and have slice of bread can bring, whether it’s aoptions that taste 25% less sodium than nutritious and delicious choice from theirgreat, regardless of regular white buns. The iconic childhood brand or venturing intothe flavor, Vers- Country White Deli an arena of all-natural.”traete adds. Rolls provide 7 g. of “Our recent protein in each roll and Better-for-You Taste, PackagingWonder Smart- have 25% less sodium More consumers today understand thewhite advertising than regular white rolls. benefits of healthy eating and physicalcampaign focuses “We recognize the activity and are becoming smarter whenon connecting with importance of lowering it comes to making food choices, accord- Continued on page 16www.snackandbakery.com November 2010 - Snack Food & Wholesale Bakery 15
  • Continued from page 15 ing to Janice Anderson, vice president of in Light Wheat, Light Honey Wheat and Editors’ Choice marketing at Flowers Foods. Light Premium White options. “In the bread aisle, this has meant in- The team of 100% whole grain Sand- Top 10 Trends creased consumption of breads with higher wich Rounds offers a nutty taste, with amounts of whole wheat and whole grain 20 g. of whole grains per round and just 1. Gluten-free content and a greater interest in breads of- 100 calories per serving. Versatile enough 2. 100-calorie fering other healthy benefits, such as higher for burgers, sandwiches and mini pizzas, fiber, reduced sodium and Omega-3s, these rounds come in 100% Whole Wheat, 3. Bake-at-Home Consumers’ interest in foods with simple Healthy Multi Grain and 100% Whole 4. Restaurant-inspired portion control, whether that is a package Grain varieties. 5. Omegas of mini cupcakes or 100-calorie Nature’s The thin-sliced bagels, on the other 6. Flats/Thins/Pockets Own Sandwich Rounds, is clearly linked to hand, are 4-in. diameter bagels that offer the better-for-you trend,” she adds. a slimmer and thinner profile and eke out 7. 100% Whole Wheat That’s why the Thomasville, Ga., com- just 140-150 calories per serving. They 8. Double Fiber pany introduced a lineup of items under its come in Original and 100% Whole Wheat 9. Organic Nature’s Own brand that deliver better- varieties. 10. Sustainability for-you ingredients mixed in with a tasty Additionally, Flowers Foods re-intro- texture and slick packaging. duced its Nature’s Own 35-calorie breads, As a way to provide options for all con- complete with five less calories than previ- packaging for example, Anderson adds. sumers, Flowers Foods introduced Nature’s ous light breads and 20-35% less sodium “Consumers have been asking for Own gluten-free bread, which is cur- than similar regular breads. They are avail- some sort of resealable packaging for rently in test markets in select stores in the able in Wheat, Honey Wheat, Premium years, but it’s just not appropriate for Atlanta metro area. Made in a dedicated White and now 9-Grain. any type product,” she notes. “With our wheat- and gluten-free facility, this gluten- “We’re going to see the better-for- new sandwich rounds, however, we had a free loaf contains 8 g. of whole grains and you trend continue to impact the bread product perfect for a convenient, zipper- 3 g. of fiber per slice and is perfect for category, whether that’s with more portion- closed bag. We partnered with one of our sandwiches and toasting. Shoppers can controlled options or more varieties offer- packaging suppliers to come up with the select from Extra Fiber White and Health ing specific healthy attributes,” Anderson packaging and invested in the necessary Multi-Grain varieties. says. “I think more attention will be paid equipment and technology. We plan to Meanwhile, the to ingredients, as we’ve seen with high- expand our use of this type of package Nature’s Own 35 Calo- fructose corn syrup. Nature’s Own breads on future new products.” ries per Slice 9-Grain have always been made with no artificial Furthermore, all of Flowers Foods’ pack- offering contains three preservatives, colors and flavors. That has aging complies with the Food Allergen Label- times the amount of fiber as never changed. However, in response to ing and Consumer Protection Act, which regular fiber-filled bread, is consumer requests, we removed high- took effect back in 2006, says Mike Beaty, just 35 calories per slice fructose corn syrup from Nature’s Own executive vice president of supply chain. and delivers 30% less products last year. I also think there’s an “When we develop a new product, sodium than enriched opportunity for the industry to further edu- we consider which of our bakeries will honey wheat bread. cate consumers about the role grains and be producing the item and try to avoid This lineup comes whole grains play in a healthy diet.” introducing a new allergen to those baker- Flow- ies,” he adds. “The same is true for kosher ers Foods items. Bakery foods that don’t meet kosher also requirements are not produced in bakeries experienced with kosher processing lines.” significant packaging in- No Need to Consume Less Bread novations by Consumers are gravitating to items such adding a zip- as flatbreads, pitas, wraps, thin buns and per closure to even slider buns, says Nick Orlando, Jr., its Nature’s vice president of sales and marketing for Own Sand- Orlando Baking Co., because the idea is wich Rounds for consumers to either consume less bread Continued on page 1816 Snack Food & Wholesale Bakery - November 2010 www.snackandbakery.com
  • Continued from page 16 or fewer thick, heavy breads. display this allergen-safe designation.” On the flip side, the trends also allow In addition to a label enhancement, consumers to select from a variety of Kinnikinnick Foods is undergoing a social better-for-you options, complete with high media makeover to provide immediate fiber, less fat and fewer calories. feedback to consumers and reach out to That’s why the Cleveland-based com- mom and teen bloggers, Bigam says. pany introduced a whole grain Ciabatta For example, Kinnikinnick TV, www. roll and a slider bun option. kinnikinnick.tv, features “Gluten-free,” “Orlando has always offered artisan a free video series teaching users how to breads that are either low or no sugar, are cook and bake gluten-free. Viewers can low or no fat and without preservatives,” choose from KinniTOOS cheesecake and Orlando, Jr. says. “So when we talk about lemon meringue pie, among others. the trend of breads moving toward more “[One of the greatest opportunities for natural ingredients, that is a trend that growth in the bread category is] continu- Orlando has always believed in.” ing to expand the variety of products and Orlando Baking also is in the process upgrade the quality of gluten-free food of developing a probiotic-enriched bread, [and] continuing to expand the presence of designed to aid in digestion. gluten-free food into all retail market seg- “The biggest question on a baker’s mind ments as well as foodservice applications,” is how are we going to sell more bread and Bigam says. at the same time continue to stay current on new consumer demands and trends?” Thin is In Orlando, Jr. asks. “There are so many dif- It’s not a secret — thin is in. Regardless of ferent roads to take within the bread indus- how healthy the product is though, con- try and we’re often left asking which way sumers still want more of the good stuff. should we go -- gluten free, higher in fiber, That means more whole grains without all multigrain, etc.” of the carbs. Milwaukee-based Kangaroo Brands Go Gluten-Free took this challenge a step further by Fluctuating ingredient prices and price creating a slew of products that not only constraints from major retailers are just a meet consumer demands, but do so in an few of the challenges that several of today’s innovative way. bakers face. However, they’re nothing com- For instance, Hot Dog Pockets allow pared to trying to keep up with consumers’ consumers to enjoy grilling without wor- demands. rying about hefty, oversized buns. These That’s why Canada-based Kinnikin- folded-over pitas create a pocket for the nick Foods Inc. introduced a team of new hot dog and condiments in a zero trans-fat bakery items over the past six months, option. and continues to keep at least six new The Itsy Bitsy Pockets are a smaller- products in the research and development sized option that provides just 40 calories stage, according to Jerry Bigam, president. per pocket. The folks at Kinnikinnick Foods also are “At just 40 calories per pocket, they are revamping their packaging labels to better the perfect companion for a variety of sal- speak to that niche consumer. ads, spreads and other fixin’s,” says Jenna “We are changing all product labels Kashou, communications manager. to reflect prominent new dairy-free and Meanwhile, the Fiber 5 Sandwich Pock- nut-free logos in addition to the packages’ ets provide 5 g. of fiber and are designed gluten-free description,” Bigam says. “All for fillings and toppings such as chicken, of our products are made in a dedicated tuna, salads, and more. gluten- and nut-free facility, and all but our “Kangaroo pita is the original thin Tapioca Rice Cheese bread are dairy-free bread, and has always been a great alterna- as well. Our new labels will prominently tive to spongy or dense preservative-filled © 2010 National Starch LLC Continued on page 2018 Snack Food & Wholesale Bakery - November 2010 www.snackandbakery.com
  • Continued from page 18 bread,” Kashou says. “The Kangaroo heat- entire morning.” and-eat omelet pitas are the perfect healthy The Kangaroo lineup also received breakfast for families on the go. They only a facelift with its logo and packaging, take 60 seconds to cook in the microwave Kashou adds. and provide a satiating mix of 70% protein “The clean white look mirrors the and 30% carbs to keep people full for the clean ingredient list and the tamper-evident resalable packaging on the bread ensures consumer safety and helps the bread stay softer longer,” she notes. 100-Calorie Explosion Portion-control products are king when it comes to serving up healthy, better-for-you products. For Calise & Sons Bakery, it’s the 100-calorie items that are key in bringing consumers what they want. “There has been an explosion of 100-calorie products over the past couple of years,” says Michael Calise, president of the Lincoln, R.I.-based company. “Also, there has been greater acceptance by con- sumers of wheat and whole wheat prod- ucts, including those enriched with fiber.” That’s why Calise & Sons launched 100-calorie deli rolls in Whole Grain White and 100% Whole Wheat options. These 100-calorie thin sandwich rolls contain 5 g. of fiber and zero trans fat or high-fructose corn syrup. “Moms and dieters are definitely consumers of 100-calorie products, wheat products, whole wheat products and fiber-enriched products,” Calise says. “We are trying to come to market with new products that meet these requirements and taste good too. For teens, it seems that the whole grain white products are more ac- ceptable than traditional wheat and whole wheat products. For on-the-go consumers, we began slicing most of our sandwich rolls for convenience.” Calise & Sons also overhauled its label claims by eliminating ingredients such as soy flour from its ingredients lists. “In 2009, we abandoned use of potas- sium bromate completely as the first step in Continued on page 2220 Snack Food & Wholesale Bakery - November 2010 www.snackandbakery.com
  • Continued from page 20 cleaning our label. In 2010, we are going Omega-3 kind. Available to lower our sodium in all retail and school in 100% Whole Wheat products,” Calise says. “Additionally, we and Made with Whole do not use high-fructose corn syrup or par- Grain White varieties, tially hydrogenated oils in our products.” contains 12 mg of DHA Omega-3 per two-slice Soft and Smooth serving and at least For the first time in category history, sales 10% of suggested daily of wheat bread surpassed white bread, says amount for kids, accord- Jeff Dryfhout, director of Sara Lee Bakery ing to the Institute of North America. However, there is an audi- Medicine’s standards. ence that wants some whole grain nutrition “We listen to our but from a white bread. consumers and aim to “Sara Lee Soft & Smooth Made with give them a product that Whole Grain White bread not only delivers tastes good as well as 10 g. of whole grain per two-slice serving, delivers the nutrition they but is also provides other benefits – it’s a can feel good about,” Dryfhout says. “From ny also made a company-wide commitment good source of whole grain and fiber, an Facebook to Twitter to promotions with to reduce salt by nearly 20% over the next excellent source of calcium and a good Disney, we strive to provide mom with the five years throughout key product catego- source of Vitamin D,” Dryfhout says. types of bread she is looking for to feed her ries, Dryfhout adds. Sara Lee also expanded its Soft & family well, while also giving her interesting “Our corporation is committed to a set Smooth line of better-for-you bread options and useful information that she can use.” of standards that touch every aspect of our with a Soft & Smooth Made with DHA The Downers Grove, Ill.-based compa- business — every product we produce, ev- Product of USA Iden ty Preserved Let us be your Best Value - Quality, Service, Price - supplier for: • Soybeans • Flours/Meals • Brans/Germs/Fibers Cer ed • Grains • Rice Products • Instant Powders/Flakes Organic • Seeds • Vegetable Oils • Split/Dehulled Soybeans • Dry Edible Beans • Vinegars • Sweeteners Gluten-free | Omega-3s | Whole Grains | Trans-fat free Non-GMO Project Visit www.skfood.com for our complete product listing! Veri ed 4666 Amber Valley Parkway • Fargo, ND 58104 USA skfood@skfood.com • 701.356.4106 TEL • 701.356.4102 FAX Premium Quality Ingredients22 Snack Food & Wholesale Bakery - November 2010 www.snackandbakery.com
  • ery location where we do business around America and in the Caribbean, on morethe globe and every stakeholder with than 100 cruise ships and online at www.whom we have a relationship,” he notes. tortugarumcakes.com. Additionally, Sara Lee endorses a num- International flavors are growing inber of community efforts, including the popularity, says Hamaty-Simmonds.Sara Lee Foundation, which funds cultural “That’s helping our company expand U.S.organizations and groups supporting disad- distribution of our authentic Caribbeanvantaged Chicagoans; the Douwe Egberts brand,” she adds. “Most consumers areFoundation, a non-profit organization that first introduced to Tortuga Caribbeanworks to improve the living conditions for Rum Cakes on a cruise or vacation in thesmall coffee and tea producers; and the islands. We evoke memories of tropicalHealthy Weight Commitment Foundation, breezes, sandy beaches and carefree sunnya conglomerate of food producers who aim days. They are delighted to discover ourto reduce calories by 1.5 trillion by 2015. rum cakes at their local grocery or spe- “Our consumer is our top priority and cialty food shop.”we will continue to listen to their needs and Packed in brightly colored octagon-provide innovative solutions that have the shaped cartons printed with either swash-nutrition they can feel good about as parents, buckling pirate graphics or a Caribbeanbut also taste delicious,” Dryfhout says. design, the cakes are now being discovered in many market channels.Growing Fast in Florida “Tortuga Caribbean Rum Cakes are anFor the fourth consecutive year, Tortuga affordable indulgence,” Hamaty-SimmondsRum Cake in Miami has been named Inc. says. We know from our stores in the islandsMagazine’s top 5,000 fastest-growing busi- that the power of, ‘if they try it, they will buynesses in America. Tortuga Imports, Inc., it’ works. We offer sampling programs to re-which does business as Tortuga Rum Cake, tailers and have an extensive media relationshandles worldwide sales and distribution of campaign that encourages mommy bloggersrum cakes and Caribbean gourmet products. to taste and review our rum cakes.” “Given the economic times, we are But one of the company’s biggest chal-especially proud of this accomplishment lenges is ensuring the proper supply asand strive to continue to grow our busi- demand expands.ness,” says Monique Hamaty-Simmonds, “Our bakeries are located in Grand Cay-president and CEO of the Tortuga Rum man and Barbados, so the importing logisticsCake Co. “Our entire team is dedicated to and facility capacities come into play,”providing excellence in our products and Hamaty-Simmonds says. “Of course, weservice to our custom- welcome this type of challenge.”ers. We offer an There are many opportunities forauthentic ‘taste of growth with international specialtythe Caribbean.’” products, such as the rum cakes. The com- “However, we do not wantpany sells to encourage other bakeriesrum cakes in to get into the rum cake4-, 16- and business,” Hamaty-Sim-33-oz. sizes monds says. SF&WBin nine tropicalvarieties, as wellas flavored gourmetcoffees, hot and savoryCaribbean sauces, rumfudge, honey, pepper jelly,conch chowder and more. The prod-ucts are available throughout Northwww.snackandbakery.com November 2010 - Snack Food & Wholesale Bakery 23 SFWB0308IBS.indd 1 2/18/08 11:36:29 AM
  • Market Trends Baking It Better Muffin and donut manufacturers are noticing a consumer demand for more wholesome varieties of their favorite breakfast treats, and each is meeting the demand in their own unique way. By Jen Roth n-the-go breakfasts and snacks are a full-fat treat,” says Penny Pearl, founder grains. Perfect for diabetics and dieters as O staple in today’s busy society, however many grab-and-go meals lack the nutrients consumers need, thus sacrificing of Penny’s Low Fat Desserts, Inc. “The majority of consumers don’t know that a muffin can be the same as a piece of cake well as those looking to reduce their sugar intake while avoiding artificial sweeteners, these muffins are sweetened with rebiana. function for flavor. Today’s muffin and without icing — high in calories and fat, Flavor is not the only obstacle in get- donut manufacturers, however, are revers- low in nutrients.” ting consumers to eat right, Pearl says. In ing that trend by creating delicious and That’s why the Grass Valley, Calif.- fact, portion control plays a large role in a healthy alternatives for consumers with based company created no-sugar-added healthy lifestyle. busy lifestyles. Banana Bran muffins. Made with real “We invested in scientific development, “The obstacle for healthier baked bananas, these all-natural, 100-calorie so our desserts could be delicious with a foods is that consumers have the idea that desserts have only 2-3 g. of natural sugar, focus on healthy attributes,” Pearl says. these foods just don’t have the flavor of a are low in fat and high in fiber and whole “Many so-called ‘healthy and portion-con- trolled offerings’ are small servings to get THE the nutritionals within range, yet we wereMuffins TOP able to make our servings generous.”(For the latest 52 weeks ending Aug. 8, 2010) Dollar Sales % Change vs. Dollar Unit Sales 10 Unit Sales % Designed for grab-and-go snacking, Penny’s Low Fat Desserts offers 100-calo- rie packages for its muffins, no-sugar-Rank Brands (in millions) Previous Year Share (in millions) Previous Year added cookies and TOPS, which come1. Private Label $114.6 +18.9 35.4 35.8 +18.6 in Carrot-Raisin, Almond Poppy and2. Entenmann’s Little Bites $50.8 +3.6 15.7 18.4 +14.8 Orange-Cranberry varieties and are ideal3. Hostess $40.0 -3.1 12.4 13.6 +2.2 for breakfast or a midnight snack. “Our packaging has always been designed4. Little Debbie $30.3 -13.7 9.4 12.7 -15.5 to promote ‘better-for-you,’ because that’s5. Otis Spunkmeyer $15.5 -19.5 4.8 7.5 -13.2 always been Penny’s focus,” Pearl says.6. Café Valley $9.5 +8.0 2.9 3.6 -12.7 For its part, Kinnikinnick Foods is7. Weight Watchers $9.4 -31.3 2.9 2.8 -29.6 following consumer trends by not only8. Bimbo $5.2 +1.5 1.6 3.8 +9.5 making healthier snack options, but9. Butterfly Bakery $3.1 +30.2 1.0 0.6 +22.0 also by creating nut- and gluten-free10. Pillsbury $3.0 -10.8 0.9 0.9 -7.6 baked goods.Total*: $323.9 -1.3 100.0 114.0 +0.5 For instance, last year, the Edmonton,*Includes brands not shown Canada-based company introduced gluten-Source: SymphonyIRI Group, a Chicago-based market research firm, www.symphonyiri.comTotal U.S. – Supermarkets, drug stores and mass merchandisers (excluding Walmart) free Jumbo Muffins. The Harvest Crunch Continued on page 2624 Snack Food & Wholesale Bakery - November 2010 www.snackandbakery.com
  • Market Trends THEDonuts TOP(For the latest 52 weeks ending Sept. 5, 2010) 10 Photo courtesy of the U.S. Highbush Blueberry Council Dollar Sales % Change vs. Dollar Unit Sales Unit Sales %Rank Brands (in millions) Previous Year Share (in millions) Previous Year1. Hostess $123.8 +3.6 17.3 61.5 +12.12. Private Label $117.8 +14.1 16.4 52.8 +17.43. Krispy Kreme $106.1 +5.8 14.8 29.7 +2.14. Entenmann’s $91.9 -4.6 12.8 28.6 -0.95. Entenmann’s Softees $52.2 +5.6 7.3 16.9 +20.56. Little Debbie $37.3 -6.8 5.2 24.3 -8.47. Hostess Sweet Sixteen $20.6 +238.6 2.9 8.9 +241.98. Entenmann’s Extreme Pop’ems $16.6 -14.3 2.3 5.1 -12.39. Hostess $16.5 -8.5 2.3 5.4 -2.810. Blue Bird $16.2 -9.6 2.3 11.0 +8.7 Blueberry MuffinsTotal*:*Includes brands not shown $717.4 +2.2 100.0 296.3 +6.7 Win in Minn.Source: SymphonyIRI Group, a Chicago-based market research firm, www.symphonyiri.comTotal U.S. – Supermarkets, drug stores and mass merchandisers (excluding Walmart) It’s official. The blueberry muffin has been signed into law as the official Continued from page 24 State Muffin of Minnesota. As part of a social studies project option in particular is a nutty-flavored, olate Chip, Blueberry and Carrot offerings. at South Terrace Elementary School in nut-free snack made with hearty grains, “We are changing all of our product Carlton, Minn., a group of third-grad- such as flax, sunflower and sesame seeds. labels to reflect prominent, new dairy-free ers drafted a bill to see if the blueberry They also come in Lemon Poppy Seed and and nut-free logos in addition to the pack- muffin could be inaugurated as Min- Chocolate Lovers (Chocolate/Chocolate ages’ gluten-free descriptions,” Bigam says. nesota’s state food. As luck would have Chip) varieties. In addition to muffins, the folks at it, a House member agreed with their idea and pushed the bill through the “Our approach to gluten-, dairy- and Kinnikinnick Foods developed chocolate- Senate and on to Gov. Tim Pawlenty, nut-free allergens is simple,” says Jerry dipped and vanilla-glazed donuts. Made who signed the bill. Bigam, president. “Kinnikinnick runs the from quality ingredients such as white rice “Thanks to muffin-savvy third- largest, dedicated gluten-free and nut-free flour, sweet rice flour and palm fruit oil, graders, the blueberry muffin is the bakery in North America, which allows they are free of gluten, wheat, nuts, dairy, official state muffin of Minnesota, ” says Tom Payne, industry specialist for us to provide the safest food possible for soy and trans-fat. the U.S. Highbush Blueberry Council, those with these food allergies. All prod- Kinnikinnick Foods’ also launched Folsom, Calif. “Year-round availability ucts are tested in our own lab facilities to a Pumpkin Spice option, which is only and a variety of formats make blueber- ensure food safety standards.” available through Nov. 30. This autumn- ries the natural muffin choice of baking Kinnikinnick Foods also unveiled a inspired, gluten-free donut is made with product designers, foodservice and variety of muffins made without the use of real pumpkin and a drizzle of nutmeg and kids of all ages. ” Blueberry muffins make it a win- wheat, dairy, yeast or nuts, available in Choc- allspice glaze. win for everyone. Meanwhile, FullBloom Baking Co., Newark, Calif., created Eggilicious muf- fins. This organic, all-natural, thaw-and- serve breakfast option is a delicate blend of eggs and cheese, delivers zero trans-fat and is individually wrapped individually wrapped for breakfast on-the-run. Likewise, in August, Hostess Brands of Irving, Texas, introduced a new line of muffins, designed to deliver the great taste and convenience that consumers expect from Hostess with additional nutritional benefits, says Mike Touhey, vice president Continued on page 2826 Snack Food & Wholesale Bakery - November 2010 www.snackandbakery.com
  • Market Trends Continued from page 26 of snack marketing. At just 150 calories each, these muf- fins come in Blueberry, Ba- nana Nut and Chocolate Chip varieties and are individually wrapped for a quick treat. “[Our] new Hostess muf- fins are baked with whole grains as well as real fruit, chocolate and nuts. Each muffin provides a good source of fiber,” Touhey says. These portable muffins join Hostess’ new line of Breakfast Classics, which consist of blueberry and chocolate chip muffins, glazed and jumbo honey buns, cinnamon rolls and an assortment of danishes. “For consumers on the go, Hostess Breakfast Clas- sics offer delicious options that deliver the fresh, great taste consumers look for in Hostess products,” Touhey says. In connection with Hostess’ holiday promotion and partnership with Dreamworks Animation for the release of the Shrek Forever After DVD, Hostess introduced gingerbread spice-flavored donuts, which are only available through December. “Convenience and better-for-you options continue to be key drivers in the breakfast foods’ segment,” Touhey says. “Specifically, muffin con- sumption among consumers is on the rise as adults look for convenient breakfast favorites that are portable, satisfy a craving and get the day off to a healthy start.” Lastly, N.Y.-based Vitalicious Inc. developed AppleCrumb VitaTops, which are all-natural, nutritious muffin tops that provide the comfort of a fresh-baked apple crumble without the extra calories or fat. Addition- ally, they deliver just 100 calories and are packed with 8 g. of fiber, 3 g. of protein and 8 g. of whole grains. Whether the consumer is looking for a quick and healthy breakfast or a speedy, yet satisfying dessert, muffin and donut producers continue to create healthful options without sacrificing the indulgent flavors and textures of consumers’ familiar favorites. SF&WB28 Snack Food & Wholesale Bakery - November 2010 www.snackandbakery.com