Commercial Baking June | New Products Annual 2024

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AVANT FOOD MEDIA

Paul Lattan

President - Principal

Steve Berne

Executive Vice President - Principal

Joanie Spencer

Vice President - Partner

COMMERCIAL BAKING

Paul Lattan

Publisher | paul@avantfoodmedia.com

816.585.5030

Steve Berne

Director of Sales | steve@avantfoodmedia.com

816.605.5037

Erin Zielsdorf

Account Executive | erin@avantfoodmedia.com

937.418.5557

Joanie Spencer

Editor-in-Chief | joanie@avantfoodmedia.com

913.777.8874

Mari Rydings

Editorial Director | mari@avantfoodmedia.com

Jordan Winter

Creative Director | jordan@avantfoodmedia.com

Olivia Siddall

Multimedia Specialist | olivia@avantfoodmedia.com

Annie Hollon

Digital Editor | annie@avantfoodmedia.com

Maddie Lambert

Associate Editor | maddie@avantfoodmedia.com

Beth Day | Maggie Glisan

Contributors | info@commercialbaking.com

American Society of Baking

Commercial Baking is published by Avant Food Media, 1703 Wyandotte St., Suite 300, Kansas City, MO 64108. Commercial Baking considers its sources reliable and verifies as much data as possible, although reporting inaccuracies can occur. Consequently, readers using this information do so at their own risk. Commercial Baking is distributed with the understanding that the publisher is not liable for errors and omissions. Although persons and companies mentioned herein are believed to be reputable, neither Avant Food Media nor any of its employees accept any responsibility whatsoever for their activities. Commercial Baking magazine is printed in the USA and all rights are reserved.

No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. All contributed content and advertiser supplied information will be treated as unconditionally assigned for publication, copyright purposes and use in any publication or digital product and are subject to Commercial Baking ’s right to edit.

Commercial Baking ISSN 2767-5319, / USPS Publication Number: 25350 is published in February, April, June, August, October and December, in print and digital formats by Avant Food Media, 1703 Wyandotte St., Suite 300, Kansas City, MO 64108. Periodicals Postage Paid at Kansas City, MO, POSTMASTER: Send address changes to Commercial Baking, c/o Avant Food Media, 1703 Wyandotte St., Suite 300, Kansas City, MO 64108.

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A Perfect Storm

JOANIE SPENCER Editor-in-Chief |

joanie@avantfoodmedia.com WATCH NOW:

They call it Maycember. It’s the season of final exams, graduations, weddings, vacations … and for the baking industry, trade shows and LTOs. As the school year ends and we transition into summer, the months of May and June have become as crazy as the Q4 holiday season, when we not only have industry work to do but also celebrations of our own in every format imaginable.

It’s a time of year when we as an industry become painfully aware that we live on both sides of the curtain. We enjoy (or grapple with, depending on your perspective) living in the dichotomy of being baked goods producers and consumers.

For the Commercial Baking team, it’s an exciting time as we catalog some of our favorite product launches for our New Products Annual. Putting on our own “consumer” hats, we get to enjoy the perks of the job when the samples start rolling in … though at some point we might need to invest in a second freezer.

This year, I noticed something special. Our 2024 edition isn’t just about a collection of cool new products. We also take a deeper dive into how — and why — new products come together the way they do. Innovation doesn’t happen in a vacuum; it’s a result of something much bigger. New products are designed to meet a need, and that requires intentionality and care.

I hope you see this edition as more than just a collection of products. It’s a tip of the cap to the hearts and minds creating foods that sustain generations. Here’s to creativity, functionality … and keeping the Commercial Baking kitchen stocked.

Joanie Spencer reflects on the key ingredients for product development … and what that says about the industry. Sponsored by Bundy Baking Solutions.

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Mid-Year Update

Commercial Baking checks in on the categories covered so far this year.

Center Store Snack Cakes

By Dollar Share*

In center store snack cakes, bar/finger and All Other have taken a sliver of dollar share, with roll snack cakes seeing a slight dip, since the Q1 report.

*Percentages are rounded to the nearest tenth

Total US Multi-Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club & Dollar Retailers) | Latest 52 Weeks Ending April 21, 2024

Source: Circana OmniMarket Integrated Fresh, a Chicago-Based Market Research Firm (@WeAreCircana)

Since the Q1 report, center store bread sales have seen a slight increase. One standout is sandwich bread, which is the only type to hit $10.24 billion in sales in the latest 52 weeks ending April 21.

*Dollars are rounded to the nearest hundredth

Total US Multi-Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club & Dollar Retailers) |

Latest 52 Weeks Ending April 21, 2024

Source: Circana OmniMarket Integrated Fresh, a Chicago-Based Market Research Firm (@WeAreCircana)

Total Center Store Bread Sales*

Perimeter flatbreads and tortillas are still on the decline, as reported in Q2.

*Not included in Q2 report

Total US Multi-Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club & Dollar Retailers) |

Latest 52 Weeks Ending April 21, 2024

Source: Circana OmniMarket Integrated Fresh, a Chicago-Based Market Research Firm (@WeAreCircana)

Perimeter Tortillas/Wraps/Flatbreads Sales

NAAN PITA FLATBREAD

TORTILLAS LAVASH*

WRAPS

ALL OTHER TOTAL

Dollar sales of donut holes and minis have not changed since the Q2 report. Even with a slight decrease, perimeter retains the lion’s share of dollar sales.

Total US Multi-Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club & Dollar Retailers) | Latest 52 Weeks Ending April 21, 2024

Source: Circana OmniMarket Integrated Fresh, a Chicago-Based Market Research Firm (@WeAreCircana)

Center Store and Perimeter Donut Holes vs. Mini Donuts By Dollar Sales ($ IN MILLIONS)

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THE NEXT 90 YEARS

Carolina Foods looks forward, backed by family wisdom and key partners.

BY ANNIE HOLLON

A rich, familial history is a privilege that Charlotte, NC-based Carolina Foods does not take for granted.

Before it was an established commercial bakery with a wide business in various channels and a decades-long history, Carolina Foods was a family-owned sandwich shop, started by the late Vernon Scarborough. Over the years, the business grew, transitioning to glazed donuts, pies and its signature Duchess Honey Bun.

Even though Falfurrias Capital Partners, a private equity firm in Charlotte, purchased the business in 2021, the second and third generations of the Scarborough family keep their hands in the business. Vernon’s son Paul, and his children Ruffin Scarborough and Katie Scarborough Caldwell serve on the board.

Photos by Annie Hollon

| Avant Food Media

“Paul in particular shares his knowledge willingly, and as CEO of the business, it’s a luxury for me to have access to that knowledge,” said Dan Myers, CEO and board director of Carolina Foods.

With the support of the Scarborough family and years of learnings in its back pocket, the company’s new 428,000-square-foot facility, which sits on 40 acres approximately 10 miles from the original facility in the historic South End neighborhood of Charlotte, grants Carolina Foods the space for ample growth into the future.

“It is truly exciting to be here today at the beginning of our next 90 years,” Myers said at the May 17 grand opening celebration of the new Pineville, NC, bakery. “This pivotal milestone symbolizes a new era and the culmination of decades of dedication and commitment to the customers we serve.”

With the new bakery poised to take the company into the future, Carolina Foods invested in several technological advances to not only create production efficiency for a variety

of products but also provide ample resources for whatever opportunities lie ahead.

For example, environmental control for the facility, meaning in any space where there are raw ingredients or a “naked Honey Bun,” is managed by measures such as air purification and controls for temperature and humidity.

The Pineville facility has two lines: one currently making product and one in commission, set to be up and running by the close of Q2. A third line will be installed, commissioned and operational by the end of Q3.

“In 2025, we will complete the project, putting in four additional lines, many of which will be lines that are currently operational in the old bakery that we repurpose to this bakery,” Myers continued. “In total, we’ll have seven lines: two very large Honey Bun lines, three donut lines and two pie.”

Upon completion, Carolina Foods will nearly double its capacity. In addition to the manufacturing lines, the baking company also has 20 packaging lines, which give it the

Automation is a major component of Carolina Foods’ new Pineville, NC, bakery. These investments support the baking company’s workforce and expand its capabilities.

flexibility to put product into specific formats that customers request or consumers demand.

In addition to making its own products, Carolina Foods also serves as a private label and contract manufacturer. To support this work and the baking company’s customers, the Pineville facility includes a test kitchen and currently, due to the transfer of operations from the original bakery, can scale up on a working production line.

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Dan Myers details the expanded capabilities of the Pineville, NC, facility. Sponsored by Rexfab.

With staff ranging from food scientists to graphic designers, Carolina Foods innovates alongside its customers to take

“This pivotal milestone symbolizes a new era and the culmination of decades of dedication and commitment to the customers we serve.”

Dan Myers | CEO | Carolina Foods

products from concept to store shelf all in-house.

The new bakery is jam-packed with automation and robotics, which support employees and supply data for key process controls to ensure product and process specification. The equipment also grants Carolina Foods the ability to blend all ingredients and formulate coatings in-house. Partners for Carolina Foods on the equipment side include Schubert, Rexfab, Pfening, Moline, IJ White, Topos Mondial, Royal Houdijk and Mettler Toledo.

In addition to bolstering capacity and production potential, these technology investments also support Carolina Foods’ workforce.

“The investment in technology has taken on a lot of jobs that were very repetitive, very manual, and turned them into higher skilled jobs where they’re adding value

Across both facilities, Carolina Foods produces nearly one million Duchess Honey Buns every day.

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through the knowledge base and their quality focus,” Myers noted.

“We have a line out there today whose output is twice what the output is in the existing bakery, and we use just under the same number of people for twice the volume.”

Between both facilities, Carolina Foods has approximately 420 employees ranging from hourly to managerial workers. By the end of 2025, the company anticipates having approximately 435-450 team members.

With the new bakery’s proximity to South End, Carolina Foods can retain its team members, a high percentage of whom, when surveyed, said they were willing to commute to Pineville.

Over time, production will move from the South End bakery to the new facility, with all operations expected to phase out at the end of 2025. At the end of this year, Carolina Foods will vacate its warehouse, currently housed about three miles from the company’s original South End bakery and consolidate it into the new facility.

As Carolina Foods transitions out of its old facility and grows into the new, the baking company is set to continue its legacy of creating an assortment of baked goods — including nearly one million Honey Buns every day — long into the future. CB

INNOVATIONS FROM THE BAKERY FLOOR

After 90 years in business, Charlotte, NC-based Carolina Foods, known for its Duchess Honey Buns, donuts, pastries and pies, has entered its next era with the opening of its new facility in Pineville, NC. The 428,000-square-foot facility sits on 40 acres, granting Carolina Foods the ability to increase its capabilities for ample growth into the future. Below are some suppliers supporting Carolina Foods into its next 90 years.

IJ White cooling spirals

Mettler Toledo checkweighing, metal detection

Moline makeup equipment (dough handling, sheeting, proof box, fryer)

Peerless mixers

Pfening bulk ingredient handling system

Rexfab conveyors

Royal Houdijk packaging

Schubert packaging

Topos Mondial mixers, tumblers, glazing

Carolina Foods’ Pineville facility boasts 20 packaging lines.

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•The system has no chain. Chains will stretch unevenly creating jams with stacks moving up or down. s. Chainswillstretchunevenlycreatingjamswithstacksmovingup ordown.

LITTLE GREEN BOX

Inside its iconic package, Pennant’s puff pastry dough is a tool for thinking outside the box.

BY JOANIE SPENCER

Tiffany Blue. The Golden Arches. Some consumer brands are known simply by their color. And in certain bakery circles, the same can be said about Pennant, the frozen puff pastry dough brand many retail bake shops, in-store bakers and foodservice pastry chefs have, for more than 85 years, known as the dough in the green box.

Part of the Los Angeles-based Aspire Bakeries portfolio, Pennant recently expanded production in the parent company’s Hazleton, PA, bakery. During that time, the brand also underwent a revitalization to renew recognition of the product’s history, versatility and modern applications.

In an effort led by Lisa Papaloni, Aspire Bakeries’ director of marketing, Pennant spent close to a year generating excitement among team members and customers. The work culminated with

the startup of equipment and technology upgrades at the Hazleton bakery, including a state-of-the-art pastry dough makeup line and the launch of Pennant’s new website.

While it’s always been a beloved brand, Pennant now offers more than just an easy-to-use puff pastry dough. It also sparks attainable inspiration through tips and tools available on its website.

“There are so many resources on the website,” Papaloni said. “Not only are there recipes and inspirational photos, but there are troubleshooting resources as well. When working with pastry dough, challenges can come up, so we built a whole section of FAQs to help address those as quickly as possible.”

Pennant also launched a manual with product ideas and how-to guides for creating new products, including tips for

how to properly defrost, cut or sheet the dough specific to the application.

When inspiration comes with technical tips, true innovation is possible.

“What Pennant dough offers is a blank slate,” said Chris Jakubek, director of sales, foodservice, for Aspire Bakeries. “When we put something on the website, it’s an idea. And that idea leads to a conversation. Then chefs can take the ideas and put them on paper to create menu items across all dayparts.”

Of course, that’s a game-changer in foodservice, where labor shortages aren’t getting any easier. But it’s also revolutionary for environments where variety and innovation are required, and physical resources are limited.

For example, while inflation has prompted many consumers to watch

Photos courtesy of Pennant

their spending, the “you only live once” (YOLO) culture emphasizes experiences over possessions. In fact, research from Rabobank identified experiences over possessions as an important post- pandemic trend.

“Although consumers aren’t spending quite as much of their budget on eating out, they’re still willing to pay for food that delivers an experience, not only in foodservice but also in segments like lodging and cruise ships,” Papaloni said. “People are living into the YOLO mindset. There’s this balance between inflation and still spending money. Consumers are just more selective in how they spend it; they still want to enjoy those experiences.”

As the cruise industry embarks on a major comeback — Reuters predicts this year will see a 6% increase over 2019 — consumers have high expectations for cruise ship culinary experiences without a thought to the kitchens below deck. In the burgeoning cruise ship market, demand for unforgettable food experiences is increasing, but the space to create them isn’t.

“What’s the first word that comes to people’s minds when they see an elaborate food display on a cruise ship?” Jakubek asked. “It’s, ‘Wow.’ This puff pastry dough allows these chefs to achieve that ‘wow’ factor. We like to think of Pennant as the ‘wonder dough.’”

Frozen puff pastry dough that’s easy to handle and store is critical. Operations like cruise ships employ premier chefs who have the expertise to create show-stopping culinary delights on board, and Pennant’s compact packaging allows them to engage that creativity without the need for multiple types of dough.

“This puff pastry dough allows these chefs to achieve that ‘wow’ factor. We like to think of Pennant as the ‘wonder dough.’”

Chris Jakubek | director of sales, foodservice | Aspire Bakeries

“The key to successfully using Pennant dough is keeping it fresh during storage,” Papaloni said. “Pennant is packaged with parchment paper between the layers, and the box was designed to slide out of the freezer in a drawer-like fashion, which makes storage easy and gives quick access to the dough.”

On land, the in-store bakery is also making a comeback and seizing opportunities to efficiently execute traditional pastry applications with limited labor.

“With the abundance of resources that Pennant provides,” Papaloni suggested, “in-store bakeries can scale up their existing offerings by adding appetizers, meal items and snacks made from puff pastry.”

It’s true that operations like cruise ships, hotels and in-store bakeries need to focus on efficiency and ease-of-use. However, with consumers hyperfocused on experiences and indulgence as self-care — while still controlling spending — Pennant’s new focus on innovation through inspiration provides these operators the best of all worlds.

“Chefs strive for innovation in flavor profiles, techniques and culinary creations, and Pennant’s high-quality puff pastry is ideal for achieving those goals,” Papaloni said. “Our goal is to make their job easier.”

In addition to offering tips, tricks, and inspiration on its website and in technical manuals, Pennant has also deepened its relationship with the American Culinary Federation (ACF).

Not only did the brand receive ACF’s official Seal of Approval — which required extensive testing and evaluations to deem the dough superior in

application, appearance and performance — but Pennant has also increased its exposure with the culinary experts who are involved with the group.

In this renaissance, the question becomes: Did Pennant make a good thing better, or simply bring a great product back to life? Perhaps the answer is both, depending on the vantage point. Easy digital access to tools, resources and inspiration certainly breathes innovation into a brand that, for decades, was likely seen as the “old standby.” But Aspire Bakeries’ investment in Pennant’s production, especially in areas such as the makeup line, has also taken the dough to the next level in terms of providing customers with a versatile product that’s foundational in creating experiential products that modern consumers crave.

Throughout the production line, operators are constantly engaged, checking dough temperature, dough thickness and percentage of fat, and thickness of the layers — more than 150 in all — to ensure the rise and honeycomb interior it’s known for.

Operationally, Pennant is revitalizing the process, on some level, in the same way it did the brand. With equipment upgrades and strategic expansion in the bakery — which also makes other items in the Aspire Bakeries portfolio — Pennant ensures a product that can stand up to the versatility its customers need. It’s all about incorporating modern technology into a time-honored process.

“The key is taking your time,” said Dave Bonacci, R&D manager for Aspire Bakeries, describing the careful process of making the dough. “Here, we use the best ingredients. We take our time and run the line the way it’s meant to run. We think

about what a baker or chef does in their own kitchen; they take their time when they fold a dough and give it a proper rest time, and then they do it again. That’s what we do with this process. We mimic the hand touch, slow and easy.”

From the production process where the puff pastry dough is made, to the operation where it’s used, Pennant has been rooted in reverence … for the dough and for the creative minds who make the products from it. Any good marketer knows that rebranding something with that much equity is as efficient as reinventing the wheel. By revitalizing a staple brand with new resources,

Pennant has added intention behind what has always been a household name for foodservice operators.

“Pennant has been the expert in puff pastry for 86 years,” Papaloni said. “And Aspire Bakeries has an outstanding commitment to quality. It’s one of our key promises to our customers. We prioritize staying true to the product and want to be seen as a solution center for our customers. Pennant puff dough performs with the same quality customers expect, but now it comes with new ways to develop new creations and think outside the box.”

The little green box, that is. CB

With a dedication to the time required in the production process, Pennant puff pastry dough is known for its rise and honeycomb interior that can create products with a “wow” factor.

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Truth be Told

When it comes to what consumers say and what they do … commercial bakers need to understand both sides of the coin.

BY JOANIE SPENCER

It’s an adage as old as time: “Do as I say, not as I do.”

Although this is direction parents typically reserve for their children, it also serves as a reminder that consumers’ intentions don’t always match their actions. That doesn’t mean intentions are meaningless; after all, they’ve paved some pretty important roads. It simply indicates that commercial bakers must look at the whole picture when considering shopper behavior.

Research that goes broad as well as deep can reveal specific idiosyncrasies about not only consumer preferences but also the behavior they can prompt. Understanding this relationship can be key to creating growth that can impact the industry in more ways than meets the eye. In the American Bakers Association (ABA)’s most recent research report — “2024 Bakery Playbook: Translating Consumer Expectations,” sponsored by Puratos — Anne-Marie Roerink, president of 210 Analytics, dove into consumer behavior in a different way.

“Instead of only taking a wide, shallow look at all baked goods, we wanted to also take a deep dive into how consumers are engaging with specific categories,” said Christina Donnelly, senior director, industry relations and strategic initiatives for ABA. “The category-focused playbooks will provide more content and insight for ABA members who produce a variety of categories. To deliver on ABA’s new strategic goal of driving category growth, we need to provide our members with a strong understanding of what the consumer wants today and what we anticipate they’ll want tomorrow.”

So, what do consumers want?

With any study, there’s always good news and bad news. Retrospectively, the industry — as with the US economy in general — is coming off a rough year. In 2023, consumers still felt the impact of inflation, with overall grocery prices up 32% vs. 2019 and record credit card debt exceeding $1 trillion, according to the report.

That said, consumers entered 2024 with renewed optimism. According to Roerink, consumer confidence has improved since the fall of 2023, and — perhaps most importantly — 91% of Americans said they can be persuaded to splurge.

“Is inflation real? Of course, it’s real,” Roerink said. “But while the trade tends to look at inflation month over month, that’s not the reality most consumers live in.”

For starters, consumers live by annual income, typically receiving one raise per year. That means when grocery prices are up 30% but salary increases aren’t, people have to watch their overall budgets. That’s not to say they’re looking at cutting back the way people did during the Great Recession. The big difference is employment: Incomes may not be keeping up with inflation, but the income is still there.

“That means we’re seeing people focusing a lot on price and promotion,” Roerink said. “But still, 91 percent can be persuaded to spend a little more. When we asked why, it was special occasions and holidays, but it was also around nutrition and doing something nice for yourself.”

That means products like artisan breads that also offer nutritional value or

Sliced bread is used for up to five applications, with millennial foodies using it for a variety of bread-based dishes.

dynamic new products like a “crookie” — croissant cookie — are garnering not only interest but also, oftentimes, a splurge from consumers.

“Something like a crookie could cost as much as three times as a regular cookie,” Roerink noted. “But it’s an experience someone can post on their social media or blog about. It’s all about finding those little moments where people are willing to splurge. And what better place than in the bakery to make those connections?”

The willingness is there … but are consumers actually making the splurge?

Truth be told, overall gains in bakery are still coming from price increases, according to the research. However, Roerink said, that’s typical for all grocery, with very few exceptions.

“It’s price and nutrition or price and doing something nice for yourself or simply when the mood strikes.”

Anne-Marie Roerink | president | 210 Analytics

“Yes, we’re down on units and volume,” she said, “but we’re not alone in that.”

Every department is in the same boat; in that regard, there is a bit of throwback to 2008. Only now, it might have less to do with income pressure than it does with waste control. Consumers today want to buy only what they need. It solves for not only cost-saving but also sustainability.

This presents enormous opportunity for products like bread, whether in the center aisle or perimeter. For example, according to the study, consumers use sliced bread for an average of four to five different applications. While baby boomers are using breads for toast and sandwiches, millennial foodies are making things like bread pudding, bruschetta and breakfast strata.

“It’s a big lesson to the industry,” Roerink said. “Talk about freshness. Talk about how many days bread can last at home, or share ideas on how to store it. Even better, communicate ways to refresh stale bread or reuse it in a different application.”

That’s an important lesson, regardless of the category. Roerink calls it “the world of ‘and.’”

“It’s not just price, and it’s not just promotions,” she said. “It’s price and nutrition or price and doing something nice for yourself or simply when the mood strikes. If we can stress this world of ‘and,’ and talk about those other things that matter, people may de-emphasize price a bit.”

What consumers want — and how those desires drive their purchasing decisions — is far from a black-and-white proposition. Tracking consumer behavior relative to the sales data will be key to predicting where to go from here. CB

PAGES FROM THE PLAYBOOK

As part of the American Bakers Association (ABA)’s new strategic plan, the association has a renewed focus on driving growth for the overall bakery category. That was a force behind the structure of the “2024 Bakery Playbook,” with research conducted by 210 Analytics and sponsored by Puratos. While previous research projects have focused on broad trends impacting bakery, this report is focused not only on bakery overall but also on specific categories.

“210 Analytics has become our research partner for all things relating to consumer insights,” said Christina Donnelly, senior director, industry relations and strategic initiatives for ABA. “Anne-Marie [Roerink, president of 210 Analytics] has a grasp on not only bakery but also multiple sections of grocery, and that’s a huge benefit to bakers. It’s important to understand what’s happening across all the aisles and foodservice operations.”

The study, conducted in March 2024, includes participation from 1,680 consumers of baked goods across demographics that reflect the US Census. Each quarter, ABA will roll out new Bakery Playbooks. While top-line data and key findings are publicly accessible, ABA members can access each Playbook through the ABA Research Library. Playbooks also include supplemental consumer video interviews, conducted and produced by Avant Food Media, ABA’s digital partner for the Playbooks.

READ NOW:

Scan the QR code to see top-line data or access the full report through the ABA member portal.

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Moving In Lockstep

For the optimal outcome, product innovation depends on an airtight R&D-to-commercialization strategy.

BY MARI RYDINGS

Cookies and milk. Bread and … well, everything. R&D and commercialization. Some things are better together, and often, having one without the other just doesn’t make sense. When it comes to the development of new products, behind every innovation or variation is a strong R&D-to-commercialization bond built on curiosity, collaboration and communication.

Based on findings from the recent TraceGains survey, “The Official 2024 NPD Report: An R&D Outlook for the Food & Beverage Industry,” companies are in full-scale innovation mode this year. In February, the ingredient marketplace company surveyed 261 food and beverage brands about their new product development initiatives and discovered that 76% of respondents plan to invest in more new product development this year, a 12% increase over 2023.

The survey identified three primary factors driving the surge: competitive pressure (51%), cost reduction (46%) and changing consumer preferences (42%). That consumer preferences and competitive pressure placed in the top three is no surprise.

“Consumers and our retail partners will always be interested in what’s new or different in the marketplace; that hasn’t changed,” said Penny Patterson-Smith, chief innovation officer

at Thomasville, GA-based Flowers Foods. “What has changed is that unit growth across many industries and categories has not rebounded since the cost-driven pricing that hit the market during the past few years. Innovation is one of the key levers organizations have to drive growth, and right now, it represents a way to attract consumers and encourage them to put more products and more units into their shopping or virtual carts.”

Viewing product development as a way to reduce the impact of rising manufacturing costs presents a delicate dichotomy: To stay competitive, companies must invest in innovation while wrangling the increasing costs of doing business. The TraceGains survey revealed that labor and production costs are a top issue for 58% of respondents; 53% reported that fluctuating demand and commodity pricing are factors impeding innovation; and 46% said ingredient availability remained a stumbling block.

“More than half identified overall market economics as a top issue as well,” said Paul Bradley, senior director of product marketing at TraceGains. “There’s clearly a sense that we’re in a tough market for innovation. There’s an interplay of commodity costs, energy costs and labor expenses that many brands are working hard to navigate.“

“Based on recent CPI data, consumers are feeling the crunch as well, so this is likely to be a theme for much of 2024,” Bradley added.

Reformulating products using lower-cost ingredients and adapting recipes to work with more efficient processes are two options for reducing costs, and suppliers can often help with both.

“The most common challenges we are asked to solve are around removing chemical-sounding ingredients from recipes, reducing costs, simplifying bakery operations and helping bakers differentiate their products in the market,” said Joe Layton, VP of R&D at Puratos. “We are often able to solve several of these at once, especially in bread products, where functional ingredients are the biggest cost drivers.”

In terms of identifying — and satisfying — consumer preferences, partnering with external resources can also provide fresh new product inspiration for both established and emerging brands.

“If you’re a heritage brand, it can be challenging to break out of the existing model when you know what works and what runs smoothly,” said Lianna Lee, a senior food scientist with JPG Resources, a consultancy focused on innovation, strategy and execution in the CPG food and beverage space.

Industry experts beyond the bakery walls often possess a breadth of knowledge about current and future food trends and consumer behaviors. For example, Ardent Mills recently launched “Trend to Table,” a comprehensive analysis of more than 10,000 US consumer survey results focused on what drives consumer decision-making regarding the food they eat.

“Using data and key insights from the report, we can help bakers better understand consumer behaviors and how they can evolve their brand to meet those expectations with our ingredient portfolio,” said Michael Rhoads, senior R&D dough systems specialist for Ardent Mills. “We also develop recipes that highlight how our customers can utilize our ingredients to respond to these trends.”

Similarly, Puratos’ in-depth “Taste Tomorrow” consumer research provides bakers with insights that can help spark new product development, which the ingredient company can help transition from concept to store shelf.

“Moving quickly from data to concept to commercialization helps our customers react more quickly to the changing demands of consumers,” Layton said.

“Three of the most important factors we consider when determining transition readiness for commercialization are strategic fit, consumer qualification success and cost structure attractiveness.”

Penny Patterson-Smith | chief innovation officer | Flowers Foods

Thanks to the lightning pace at which people consume information, speed-to-market

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That quick reaction is critical, thanks to the lightning pace at which people consume information, including food trends. To accommodate those speedto-market type of scenarios, bakers have found new ways to shorten the R&D-to-commercialization runway without compromising product quality.

“There’s flexibility within our stage-gate process to resource and pace products differently to address specific consumer and business needs,” Patterson-Smith said. “That said, we apply the same rigorous qualification process, though we can shift to working on parallel paths versus doing each step sequentially. That’s one way we can fast-track when necessary.”

Another strategy is to designate specific facilities to handle truncated go-tomarket production timelines.

“There are a variety of approaches companies can take to get to market faster,” said Kathy Sargent, VP of baking technology and commercialization at Horsham, PA-based Bimbo Bakeries USA. “We have bakeries that we just expect to run at a level of flexibility so we can run new product quickly. While we hold them to the same high food safety standards, we don’t have to hold them to the same standards on efficiencies, waste reduction or throughput because they need that flex. Once we prove market success, then we build that into our long-term operational plan and efficiencies.”

Determining the optimal time to shift a product from lab to scale typically requires mindful long-term planning and evaluation against set criteria.

“Three of the most important factors we consider when determining transition readiness for commercialization are

strategic fit, consumer qualification success and cost structure attractiveness,” Patterson-Smith shared. “First, products need to align with our company, portfolio and brand strategies in support of our growth agenda. Second, confirming that a product satisfies a meaningful unmet or under-served need for consumers and, at the same time, has a clear right to win in market is critical. Finally, we need to ensure cost structure attractiveness. Innovation should be margin accretive to our portfolio.”

Cross-functional collaboration and constant communication is the notso-secret ingredient that makes the R&D-to-commercialization relationship work, from concept to distribution.

“We’re fortunate to have a commercialization team that serves as the link between R&D and operations,” Sargent said. “My team has a diverse background;

some associates are from R&D, and some are from operations. That blended approach allows us to connect the dots a bit differently and be partners who look at new products through a different filter.”

WATCH NOW:

Kathy Sargent describes the close relationship between BBU’s R&D and operations teams.

Product innovation is undeniably the cornerstone of every food and beverage company. That’s what keeps it relevant, competitive and profitable. Providing strength and stability to the cornerstone are the inseparable functions of the R&D and commercialization teams, which work hand-in-hand, side-by-side … in lockstep. CB

Product development as a way to reduce the impact of rising manufacturing costs presents a delicate dichotomy.

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Come One, Come All

From newstalgia to nutrition, modern bakery innovation is catering to every lifestyle.

BY MAGGIE GLISAN

Despite the constraints of inflation, the tightening of budgets and the pinching of pennies, there’s a lot of expanding when it comes to baking innovation, from a more global view of flavor to a broadened approach to health and wellness.

The ’90s may be back in fashion, but the low-cal, low-fat diets from the days

when SnackWell’s were all the rage don’t appear to be resurfacing anytime soon.

“The definition of health has evolved,” said Anne-Marie Roerink, president of 210 Analytics. “It used to be very much centered around physical health, and if you look at the diet trends, they went hand in hand with that. They were very

restrictive — no fat or low calorie and then low carb — and they made our lives difficult. Now, if you look at the big diet trends, you see they are far less restrictive and more focused on balanced eating.”

Today’s more holistic view of health includes a focus on both physical and mental health. Reducing stress and anxiety, improving sleep, boosting brain and gut health, and increasing energy are just a few of the health topics drawing consumers’ attention.

Products that tout functional health benefits are one way to grab the attention of consumers focused on eating more intentionally, and protein is an attribute with staying power. San Francisco-based startup Equii’s innovative high-protein sliced breads leverage a non-GMO technology that discovers microbial proteins, and the company plans to expand into other better-for-you grain-based foods like crackers and pizza crust in the future.

Additionally, Horsham, PA-based Bimbo Bakeries USA recently expanded its Arnold bread line with the launch of Grains Almighty Plant Protein, which features sprouted whole grains, chickpea flour and pea protein, as well as 9 grams of protein per serving.

And in a dramatic line extension, Milwaukie, OR-based Dave’s Killer Bread, known primarily for its sliced bread products, rolled out Amped-Up Protein Bars, available in three flavors with 10 grams of protein each.

Consumers shopping for betterfor-you baked items are savvy when it comes to ingredient lists and increasingly wary of “ultra-processed” foods, which typically include products with five or more ingredients; artificial ingredients; or an excess of sugar, fat, and/or sodium. Mintel data shows that 34% of US adults say highly processed food is a top concern when shopping. Nearly 60% are willing to pay more

60%

of consumers actively try new foods, flavors and ingredients because they want to expand their tastes.

Source: Ardent Mills | Trend to Table

for foods that use whole and/or less processed ingredients, according to Ardent Mills’ “Trend to Table” report.

According to Datassential, 34% of consumers say they treat themselves to an indulgent food treat a few times a week, and many brands are stepping up to feed those cravings in healthier ways.

The brownie line from Pasadena, CA-based Nature’s Bakery, which recently launched a new Salted Caramel flavor, taps into this idea of permissible indulgence. Made with whole grains, dates and cocoa, the plant-based bar offers a better-for-you treat consumers can feel good about eating.

Innovation in portion size also speaks to the expanded definition of health and wellness and the role of indulgence.

“Consumers want to treat themselves, but they want to do so in moderation,” Roerink said.

From left: © Ezume on Adobe Stock Jen Schmidt, Timothy Brock and Art Rachen on Unsplash

Lenexa, KS-based Hostess Brands’ launch of Meltamors dials into the demand for small, everyday indulgences. Individually packaged in 8-count boxes, the mini chocolate cakes filled with a melting chocolate or caramel center are intended to be microwaved for five seconds, yielding a lava cake-like experience.

Women’s health is another area of growing interest in the health and wellness space. As Gen X and millennials age, consumers in these demographics are increasingly seeking out products that address issues beyond pregnancy and weight loss, such as premenstrual syndrome, menopause and overall emotional wellbeing.

According to Mintel data, bakery is one of the three fastest growing segments for women’s nutrition, along with nutritional drinks and sports/energy, and hot beverages. As Mintel’s “Global Food and Drink Trends” report notes, brands should heed nutritional, physical, mental and emotional health needs when innovating.

Baked goods offer a solution for “shortfall nutrients” such as calcium, potassium, fiber, vitamin D, which Americans consistently don’t get enough of. And folic acid is a critical nutrient for women of child-bearing age in the prevention of birth defects. Grain-based foods can help fill in these gaps.

“It’s particularly crucial for women to be aware of the shortfall nutrients because women have unique nutritional needs at different stages of their life, whether it’s during childbearing years, pregnancy or lactation,” said Charlotte Martin, registered dietitian and consultant for the Grain Foods Foundation. Martin recently spoke on the importance of grains and women’s health during Season 10 of the Troubleshooting Innovation podcast.

“We are in the grips of fusion 2.0. We are a different generation evaluating what fusion should mean.”

Cody Masters | executive VP of culinary and sales | Everson Spice Co.

“Bread and grains contribute to our overall diet quality by providing these key essential and shortfall nutrients,” she said. “Enriched grains, for example, are a top source of folic acid in the American diet. Refined grain foods actually account for almost 40 percent of the dietary fiber intake in the American diet.”

Berkeley, CA-based MenoWell is one company filling the gap in women’s nutritional needs. It formulates energy and protein bars specifically for women in menopause, a category that has historically lacked in CPG. The bars contain three functional ingredients: maca, prebiotic fiber and plant-based protein.

Individual wellness isn’t the only thing on the minds of health-conscious consumers. For many, better-for-you also includes the planet and animals, with more people taking time to evaluate sustainability practices and ingredient sourcing.

When it comes to food waste, rethinking portion size is one way bakers can meet consumers where they are. For example, Thomasville, GA-based Nature’s Own now offers 12-ounce Small Loaves with fewer slices, which can help smaller households reduce waste.

Upcycling is another area where bakers are helping consumers meet their sustainability goals. Boston-based English muffin producer Stone & Skillet launched Super Grains English Muffins using Upcycled Foods’ ReGrained SuperGrain+, an ingredient created from the grain left over from beer brewing.

There’s also innovation happening with flavor as consumers use their taste buds to seek out new experiences and explore new cultures. “Trend to Table” revealed that 60% of consumers actively try new foods, flavors and ingredients because they want to expand their tastes.

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If Cody Masters, executive VP of culinary and sales at Everson Spice Co., were to use three words to describe flavor trends right now, they would be “swicy, swavory and swalty,” sweetspicy, sweet-savory, and sweet-salty flavor combinations in which “sweet is omnipresent.” He credits Mike’s Hot Honey for pioneering this trend that takes on new forms in both foodservice and CPG.

Consumers can find the concept of “swicy” (aka sweet heat) with RITZ’ Toasted Chips in Honey BBQ and Sweet Habanero flavors. Nature Valley’s Savory Nut Crunch Bars in Everything Bagel, White Cheddar, and Smoky BBQ tip the scales in the sweet-goes-savory direction and look no further than salted caramel anything for a “swalty” fix.

“We are in the grips of fusion 2.0,” Masters said. “We are a different generation evaluating what fusion should mean.”

Today’s fusion has evolved from that of the early 2000s to what the 2024 “McCormick Flavor Forecast” calls Thoughtfully Borrowed, “an intentional approach to new-age fusion through regional-traditional cooking.” Gen Z, with its diverse background, is leading this multi-cultural data trend with a keen eye on authenticity.

Sour flavors are also having a moment. McCormick named tamarind (a spicy, tangy-sweet edamame pod-shaped fruit indigenous to Africa) its 2024 Flavor of the Year, and flavors like kimchi, dill pickle, and chiles with citrus are popping up everywhere, including in baked goods and snacks.

The launch of Sour Patch OREOs certainly speaks to the power of sour, but that’s not the only trend it taps into.

“Newstalgia” — innovation that harkens back to something old — has a grip on today’s consumer.

“By its nature, bakery is an emotional category, and emotional categories are always rooted in tradition and nostalgia,” Roerink said. “A favorite cookie oftentimes is a childhood favorite, whether it was a family recipe or a brand that mom always purchased. And so even when you innovate, you don’t walk completely away from people’s favorites. You figure out how to do a twist on something that is already proven and loved.”

For example, Collegedale, TN-based McKee Foods’ Little Debbie Birthday Cake Creme Pies and Loveland, CO-based Bobo’s PB&Js stir up youthful memories and reimagine those comforting flavors in new forms.

Masters said the newstalgia concept is a great way to push the envelope.

“What’s a comfortable flavor and how do we push that into something more esoteric where the consumer is not scared of it?” he suggested. “We can entice them with something familiar and then get them excited about something that pushes to a different place.”

That consumers are demanding more from their baked goods in almost every area — flavor, health, indulgence and portion control — is good news for the commercial baking industry. The opportunities to enter a new niche, broaden an existing portfolio and attract new consumers are there for the taking. CB

Photos courtesy of (clockwise, from left) Mondelez International, Bobo’s and McKee Foods

In recent years, product innovation has focused on putting a new twist on familiar consumer favorites.

WHERE TRADITION MEETS

WHAT’S HOT IN BAKING

Across categories, established and emerging brands are meeting consumer demands in novel ways with offerings that hit key ingredient and health attribute asks. As trends wax and wane, and inflation influences how consumers spend their dollars, the 2024 New Product Showcase offers a glimpse of how companies are connecting with key demographics. This year’s collection, curated by the Commercial Baking staff, offers industry leaders a concentrated look at innovation over the past year.

‘Berry’ Citrusy Swirl Bread

Pepperidge Farm welcomed Lemon Blueberry Flavored Swirl into its Swirl bread family. The new flavor debuted this spring as a permanent addition to the product portfolio.

“Through brand testing, consumers rated Lemon Blueberry Swirl the No. 1 flavor,” said Ama Auwarter, VP of bakery marketing at Campbell Snacks, which owns the Pepperidge Farm brand. “Using this insight, the tastemakers at Pepperidge Farm carefully crafted the new Lemon Blueberry Swirl bread to deliver on a flavor gap in the breakfast bread set.”

Ideation and development began in March 2023, and the product rolled out to shelves nationwide in March 2024. The R&D team conducted multiple rounds of benchtop testing before identifying two prototypes with distinct lemon flavor profiles that balanced well with the blueberry while also maintaining the product’s signature Swirl pattern.

“As anticipated, consumers are loving Pepperidge Farm Lemon Blueberry Swirl, embracing it as a quintessential springtime flavor,” Auwarter said. “While it has only just hit shelves, initial response has been very positive.”

Pepperidge Farm Lemon Blueberry Flavored Swirl bread is available in a 14-ounce bag at grocery stores nationwide for an SRP of $4.69. www.pepperidgefarm.com

Photo courtesy of Pepperidge Farm

On-the-Go Decadence

Otis Spunkmeyer, an Aspire Bakeries brand, tapped into several consumer trends — grab-and-go treat culture, permissible indulgence and portion control — when it launched its individually wrapped Double Fudge Brownies with Chocolate Chips.

“When we looked at the marketplace, we saw that an individually wrapped, decadent, fudgy brownie did not exist,” said Paul Stippich, director of marketing for Otis Spunkmeyer. “Our R&D team spent a lot of time looking at what it meant to deliver a brownie that offered a dense, fudgy experience, and then they looked at what they needed to do from an innovation and product formulation standpoint to get that done and ensure the perfect texture and flavor with just the right amount of chocolate.”

The R&D process, which took about six months, also included determining the appropriate serving size.

“During R&D, we asked, ‘Should this be five ounces or six ounces?’” Stippich shared. “We realized that three ounces is definitely that little bit of indulgence and is plenty.”

Stippich added that both customer and consumer response to the new brownie has been positive.

“We are still aggressively gaining incremental distribution and points of placement,” Stippich said. “The marketplace for c-store, vending and micro markets has evolved over the past 10 years; this is not your everyday environment. The consumer is going to those impulse occasions expecting a quality item. Out of the gate, we’re having some of our biggest success within the vending community.”

Otis Spunkmeyer’s 3-ounce Double Fudge Brownies with Chocolate Chips are available through distributors for in-store bakeries, foodservice and c-store customers, as well as vending operators at an SRP of $2.99 per brownie. www.otisspunkmeyer.com

Photo courtesy of Otis Spunkmeyer

Spent Grain Pretzel Crackers

Brewer’s Foods, a cracker manufacturer dedicated to reducing food waste in the craft beer brewing industry, expanded its lineup with Upcycled Pretzel Flatbread Crackers.

The thin, crispy crackers feature a distinct pretzel flavor and are made with spent grains, a byproduct of the beer-making process. The brand combines the upcycled barley and wheat grain with 100% whole wheat flour, sea salt, cane sugar, extra virgin olive oil, and sesame seeds to balance taste and sustainability.

“We are thrilled to introduce our Upcycled Pretzel Flatbread Crackers to consumers who share our passion for sustainability and great-tasting food,” said Kyle Fiasconaro, founder and CEO of Brewer’s Foods. “Upcycling spent grain from craft breweries, we are turning what was once considered waste into a delicious and nutritious snack. Our mission is to fight food waste and inspire others to make a positive impact on the environment.”

By partnering with local craft breweries, Brewer’s Foods has developed a sustainable supply chain that benefits breweries and the environment. In addition to flatbread crackers, the company also manufactures upcycled pita chips and cookies.

Upcycled Pretzel Flatbread Crackers are available on the company’s website and at select retailers nationwide and online platforms for an SRP of $6 per 5-ounce package. www.brewersfoods.com

Photo courtesy of Brewer’s Foods

Potato Chips … GoldfishStyle

Pepperidge Farm expanded its Goldfish cracker lineup with Goldfish Crisps, the brand’s first potato-based snack. The salty snack combines the texture of potato chips with the signature Goldfish cracker shape and is a permanent addition to the brand’s portfolio of more than 20 cracker varieties.

“From Mega Bites to our popular limited-time offerings, we continue to find new ways to satisfy snackers of every age,” said Janda Lukin, senior VP and CMO of Campbell Snacks, which owns the Pepperidge Farm brand. “With Crisps, we combined the qualities of chips with the iconic shape of Goldfish for a brand-new, flavorful snack.”

The R&D team went through 60 iterations of Crisps before achieving the desired light and airy texture and size. Goldfish Crisps are larger than traditional Goldfish crackers and packaged in a bigger bag to accommodate grazing occasions. The process took about two years from concept to store shelf.

The Crisps launch is off to a successful start with strong in-market performance and consumer feedback.

Goldfish Crisps are available at retailers nationwide in a trio of chip-inspired flavors: Sour Cream & Onion, Cheddar, and Salt & Vinegar. A 6.25-ounce bag has an SRP of $4.79. www.pepperidgefarm.com

Mini Pretzel Mix-Up

Utz Brands, a salty snack producer, is mixing it up with a new twist on its classic pretzels: Mixed Minis Pretzels. The bite-sized twists, rings and waffles come in three flavor profiles: Sea Salt, Garlic Butter, and Mike’s Hot Honey.

“To create a unique experience for consumers beyond flavors, Utz Mixed Minis brings together three distinct pretzel shapes in each bag,” said Korlin Serauskis, VP of marketing for Utz Brands. “Each pretzel shape holds the seasoning differently, resulting in a bold and exciting snacking experience with every bite.”

Flavored pretzels are fueling category growth, and Utz recognized further potential in this space. By closely monitoring the category, the company was able to move Mixed Minis quickly through its new products pipeline and bring the product to market in under a year.

“We created new packaging for our Mixed Minis, designed to connect to the existing, classic pretzel line through use of

natural color cues and graphic elements,” Serauskis explained. “The packaging design is meant to communicate flavor through color, adding a playful font and visuals of the three mini pretzel shapes.”

Utz Mixed Minis Pretzels have been successfully introduced to grocery, mass and e-commerce channels. The snack producer plans to roll out the product in additional channels later this year.

“We’ve had great feedback thus far from retailers and consumers alike,” Serauskis noted. “Consumers love the shapes and exciting flavors.”

Six-count packs of 4-ounce bags are available online and from leading retailers nationwide for an SRP of $14.99 per pack. Six- and 12-count packs of 12-ounce bags are available on Utz’ website for an SRP of $19.99 and $39.99, respectively. www.utzsnacks.com

Photo courtesy of Utz Brands

Allergy-Friendly Breakfast Bars

MadeGood, a Certified B Corp brand known for its better-for-you, organic and allergen-friendly products, broadened its portfolio with the addition of MadeGood Mornings Soft Baked Oat Bars, its first breakfast offering.

The breakfast bars are available in three flavors — Blueberry, Chocolate Chip, and Cinnamon Bun — baked with oats, feature vegetable nutrients and are topped with a vegan chocolate drizzle.

“Snack bars are versatile and hold widespread appeal as they cater to various moments throughout

the day, including breakfast and mid-morning snacks,” said Jill Germano, senior director of marketing for MadeGood at Riverside Natural Foods, the brand’s parent company. “We made these graband-go bars in three flavors, and same as other MadeGood products, these snacks are organic, made without GMOs, nuts, gluten, dairy and artificial flavors and colors, and offer nutrients from vegetables.”

MadeGood Mornings Soft Baked Oat Bars are available at Whole Foods and Target stores nationwide for an SRP of $3.99. www.madegoodfoods.com

Photos courtesy of

Pie Crust with a Pretzel Twist

The Keebler Co., a Ferrero North America brand, debuted Pretzel Pie Crusts, a sweet and salty spin on its ready-to-eat pie crusts.

“The Keebler Pretzel Pie Crust was developed to fill a gap in the market, as this is the first pie crust available with pretzel,” said Sofia Fernandez, project manager of research and development for innovation at Keebler.

It took 18 months for Keebler to develop, manufacture and distribute the new pretzel-infused graham cracker pie crust. The pre-made product can be a time-saver for busy families, allowing them to enjoy the process of baking without starting from scratch. Consumers can add their favorite fillings, and the ready-to-eat crusts can be used for both baked and no-bake pies.

“Consumers are enjoying the sweet and salty flavor profile, which is unique in the ready-to-eat crust category,” said Alicia Mosley, VP of marketing at Keebler. “It was important to maintain the same packaging and label designs as our other crust SKUs, so we don’t disrupt the operations process.”

Keebler Pretzel Pie Crusts are currently available in mass and select regional grocers nationwide and online. The 9-inch pie crusts carry an SRP of $3.69 per package. www.keebler.com

Photo courtesy of The Keebler Co.

A Crisp GF Option

Lesley Stowe closed out 2023 with the release of almond flour raincoast crisps.

The crisps meet increasing consumer interest in baked goods that fit various lifestyles.

“Combining aspects of a cracker fit for grazing boards or to eat on its own, our almond flour raincoast crisps were developed to be the next innovative product for elevated snacking and entertaining,” said Kat Palange, US marketing manager for raincoast crisps.

Naturally gluten-free, the crisps are made with an almond, cassava and tapioca flour base and feature a blend of flax, pumpkin, sesame and chia seeds, as well as a mix of fruits and herbs.

To create the crisps, the raincoast team went through an extensive R&D process.

“With gluten-free offerings increasing across the board, we knew it was a natural next step for the brand, so we took our time shopping the store (not just the cracker aisle), to identify what was new and interesting in the space, and how brands are utilizing almond flour in products,” Palange said. “We also share our new product ideas with our customers and extensively run taste tests to make sure we land on the perfect flavor.”

It took approximately 18 months to develop the almond flour crisps. This window included consumer research, test batches, trial runs and shelf-life testing.

Since heading to market in November, both varieties — Salty Date and Rosemary Raisin — have driven significant growth for the brand.

The almond flour crisps are available in specialty natural retailers and traditional grocery stores. Each 5.3-ounce box has an SRP of $7.49. www.lesleystowe.com

Photo courtesy of Lesley Stowe

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Nostalgia on Rye

La Brea Bakery, an Aspire Bakeries brand, added a traditional New York Rye loaf to its artisan portfolio earlier this year. The bread’s debut comes at a time when the demand for rye has been on the rise, with a 7% increase on foodservice menus and a 12.4% dollar increase in rye artisan bread sales.

“With consumers heavily leaning into nostalgic and vintage flavors, La Brea Bakery felt this was the perfect opportunity to rejuvenate rye bread in the marketplace,” said Brie Buenning, director of marketing for La Brea Bakery. “We had a La Brea Bakery rye bread in our portfolio years ago; however, this time we wanted to really focus on embodying the flavors, texture and aroma of traditional New York rye.”

The loaf combines rye and wheat flours to create a milder, more earthy flavor and a lighter interior color than other rye varieties. Caraway seeds incorporated into the dough and sprinkled on top impart the distinctive aroma representative of a traditional New York rye bread. Loaf slices feature a wide and elongated shape to accommodate sandwich fillings.

When developing this loaf, La Brea Bakery also considered the growing consumer interest in better-for-you foods.

“People are looking for healthier eating options at home,” Buenning noted. “They are more aware of grains, seeds and flours, so it was the perfect time to bring a rye bread back to our portfolio.”

Once La Brea Bakery landed on the idea of New Yorkstyle rye bread, the time frame from concept to shelf was just eight months. The bakery held a soft test at IDDBA in June 2023 to understand retailers’ interest and commercialized the final product in October. The first ship-to-shelf was in December 2023.

The La Brea Bakery New York Rye 16-ounce loaf is currently available to the in-store bakery channel for an SRP of $5.99. La Brea Bakery expects the bread to join its foodservice portfolio in the near future. www.labreabakery.com

Better-For-You Hawaiian Rolls

Hero Bread expanded its better-for-you bread product portfolio with the addition of Hawaiian Rolls.

“From many of our childhoods, a semisweet Hawaiian roll was a moment of joy and delight,” said Cole Glass, founder of Hero. “But many of us have given up the product in search of health and reducing our sugar intake.”

Glass noted that the brand took on the challenge of transforming the popular product to have cleaner ingredients and improved nutrition stats such as high fiber and 0 grams of net carbs.

Though it took a little over 12 months to bring the Hawaiian rolls from concept to consumable, the R&D process was a continuation of the years the brand had put into developing its other bread offerings.

“We iterated on our bread recipes to minimize the number of ingredients while including real butter and eggs to create a more ‘brioche-style’ finished product,” Glass shared. “We painstakingly tailored the ratios of our proteins and fibers to accommodate for those new ingredients and the smaller Hawaiian roll finishedform factor and serving size.”

Due to the Hawaiian roll’s signature sweet flavor, Hero’s R&D team had to find a workaround for the sugar content to

fit brand standards. While the traditional roll has approximately 5 grams of sugar, Hero created a version that offers a familiar flavor profile with a cleaner ingredient list.

“In our minds, in order to deliver on the promise of a better-for-you product, we had to get the flavor right without using sugar, artificial flavors or sugar alcohols/alternatives,” he said. “This better-for-you challenge was very difficult, but we pulled it off.”

Since launching in early 2024, Glass noted a positive market response. In fact, the Hawaiian Rolls are the brand’s biggest launch ever on its direct-to-consumer channel, with the product quickly selling out.

Hero Hawaiian Rolls in a 12-count pack hit store shelves nationwide in mid-May for an SRP of $11.99. www.hero.co

Photo courtesy of Hero Bread

Gut-Healthy Frozen Pizza

Yough! brought a better-for-you frozen pizza to market last summer with one distinguishing ingredient: Greek yogurt. The brand’s co-founders Jason Miller and Mike Rolland, COO and CEO respectively, teamed up to develop a product that allowed them to indulge in their favorite food without losing out on health or flavor.

The pair blended Greek yogurt, which provides gut-healthy postbiotics, with 100% organic wheat flour to create a two-ingredient pizza crust dough that is higher in protein and lower in carbs and calories than cauliflower, chickpea or traditional wheat crusts.

“We knew two-ingredient dough was taking off but felt there had to be an easier way for consumers to enjoy it while also making it cleaner and more delicious,” Miller said.

Rolland and Miller focused on making a pizza that is as clean label as possible, going so far as to work with local Wisconsin farms to create Greek yogurt with no additives to use in the product.

The better-for-you pizza is available in two flavors — Mozzarella Cheese and Turkey Pepperoni — but the brand also offers a Naked Crust variety. This blank slate grants consumers the opportunity to build their own pizza.

The pizza’s are available at select supermarkets for an SRP ranging from $10.99-$13.99. Rolland noted that as Yough! grows into more stores, the brand plans to adjust the price downward.

Miller shared that while the brand is intent on getting its products into more retailers, its direct-to-consumer channel is key to getting Yough! into consumers’ hands.

“We’ve always said we want to be for everyone, and we want to be able to provide for everyone,” Miller said. “That’s why we want to sell direct-to-consumer while we get to supermarkets.”

The pizzas and pizza crust can also be purchased on the Yough! website for an SRP between $10.99-$15.99. www.eatyough.com

Photo

Buttery Croissant Bread

Thomas’, a Bimbo Bakeries USA brand, expanded its breakfast line with Thomas’ Croissant Bread in response to the growing demand for more nutritious, yet convenient, morning meal solutions.

“Based on internal research, we know consumers are looking for a delicious, elevated bakery experience they can savor conveniently at home,” said Mary Pitone, brand manager at Thomas’. “We developed an innovative solution for consumers to do just that with our Croissant Bread, meeting an unfilled demand for a convenient, decadent breakfast enjoyed by all ages.”

The R&D process took nine months with an emphasis on the quality of the ingredients to ensure the product didn’t sacrifice nutrition for taste. Thomas’ Croissant Bread is made with select ingredients and is free from high fructose corn syrup. The bread product is also pre-sliced, catering to the fast-paced lifestyle of modern consumers.

Pitone noted that the product expands the brand’s products into new formats as part of a larger strategy to grow Thomas’ breakfast portfolio.

The product combines a slice of bread with the taste of buttery croissants and delivers a light and flaky texture.

“What makes Thomas’ Croissant Bread so uniquely good is that it’s made in a croissant-style lamination process resulting in 72 layers in each loaf to get that signature flakiness you expect from a croissant,” said Ted Swain, Thomas’ director of innovation. “This meticulous process ensures the Croissant Bread’s flaky texture and rich flavor, reminiscent of traditional Parisian croissants.”

Thomas’ Croissant Bread comes in a 10-slice package and is available at select retailers across the Northeast, including Safeway, Stop & Shop and ShopRite, at an SRP of $5.99. www.thomasbreads.com

Photo courtesy of Thomas’

Passion for Dough

Bucking the Trend

Better With Buckwheat, the artisanal snack company formerly known as Maine Crisp, introduced a new line of gluten- and grain-free, vegan, kosher, and non-GMO snack crackers. They are the first in a series of planned product line launches that will offer consumers better-for-you snacks made from buckwheat.

“Our goal as an organization is to become a buckwheatbased snacking company,” said Lewis Goldstein, CEO of Better With Buckwheat. “The next biggest category in baked snacks is crackers. The better-for-you cracker category is family-friendly; the product appeals to both kids and adults.”

The snack crackers are made with a blend of Tartary and common buckwheat, which impart a unique flavor. The new product expands the company’s portfolio beyond its line of crisps, which is marketed toward adult consumers.

To start the R&D process, which took about 10 months, the Better With Buckwheat team analyzed cracker category leaders and taste-tested nearly 60 different types of crackers. From there, they identified a handful of flavors for product development. Then, Karen Getz, the company’s founder and chief product officer, headed into the test kitchen, where she began making small batches of crackers, starting with a basic sea salt flavor.

“We did some limited consumer testing, and based on that feedback, made some revisions and eventually settled on three flavors,” Goldstein said. “It was a lot of learning. We discovered we need to involve the production team earlier in the process.”

All three flavors of Better With Buckwheat snack crackers — Sea Salt, Everything, and Rosemary & Herb — are available at select retailers nationwide for an SRP of $5.29 per 4.25-ounce box. www.mainecrisp.com

Photo courtesy of Better With Buckwheat

Disruptive Puff Pastry

Sweet Loren’s is more commonly recognized for its gluten-free cookie dough, but its latest offering — Puff Pastry — expands its footprint into other categories.

The product was announced this spring alongside refrigerated Pie Crust and Thin Pizza Crust after extensive R&D. Loren Castle, founder and CEO of Sweet Loren’s, noted the rolled doughs maintain the brand’s ethos to offer convenient, inclusive products made from gluten- and allergen-free ingredients.

“Not only is our Puff Pastry refrigerated versus frozen, so no thawing is required, but it is so delicious, you have no idea it’s made without wheat flour or butter,” she said. “The Puff Pastry is flaky and layered, giving every recipe a crunchy yet airy pastry texture. What we love most is that you can make anything with it, from apple turnovers to tarts to flatbreads to breadsticks to cinnamon sugar twists to cheese and fig bites to beef Wellington.”

Transforming a bakery staple like puff pastry is no small feat, and Castle shared that the R&D process for the new product was extensive.

“Given our commitment to using an allergen-free ingredient profile, the recipe development required significant trial and error,” she said. “We have incredibly high standards for the taste and texture of our products and ensure each recipe does not compromise on the experience our consumers are looking for.”

Since news broke about the rolled doughs, the company noted excitement from both consumers and Sweet Loren’s retail partners. Castle and her team anticipate the product will become a consumer staple once Puff Pastry hits the market.

Sweet Loren’s Puff Pastry will be available on the brand’s website and at Kroger and Target stores starting this summer. Each 8.5-ounce pack includes one sheet of dough at an SRP of $8.99. www.sweetlorens.com

Photos courtesy of Sweet Loren’s

Ready-to-Go Pizza Dough

General Mills Foodservice’s new offering, Gold Medal All Trumps Dough Balls, are designed to ease backof-house operations in pizzerias by providing a blend of convenience and quality in a scratch-like, authentic New York-style pizza crust.

Tom Santos, senior technical training specialist at General Mills Foodservice, highlighted the struggle many pizza makers face with staffing and the resulting dough inconsistencies.

“The All Trumps Dough Ball provides an efficient solution, ensuring consistent results every time,” he said.

The dough balls are made from enriched, unbleached, unbromated, high-gluten spring wheat flour which results in an authentic, thin crust. Available in 8-, 16-, 20- and 24-ounce sizes, All Trumps Dough Balls offer flexibility for any pizza size. They allow easy stretch and low snapback for a seamless baking process. Designed to perform consistently under various conditions, they come packed in bulk to reduce waste.

“After more than two years of development and understanding operator needs, we’re thrilled with the positive feedback from the industry,” shared Elizabeth Triplett, senior associate marketing manager, pizza channel and customer marketing, for General Mills.

“The All Trumps Dough Ball is not only about saving time, but also delivering unmatched quality and ease of handling. Our aim is to enhance back-of-house experience, making dough management a breeze.”

Set to hit the market July 1 through regional specialty and broadline distributors, the dough balls are tailored for scratch flour users and pizzerias with one to 19 stores. The product is designed to address the common dough dilemmas faced by pizzerias, such as skill shortages and kitchen constraints, by providing a solution that optimizes labor, ensures consistency and maintains high quality. www.generalmillscf.com

Photos courtesy of General Mills Foodservice

Lava-Style Cake at Home

Hostess Brands, part of The J.M. Smucker Co., tapped into consumers’ increased desire to enjoy restaurantstyle sweet baked goods at home with its Meltamors product launch. It’s the brand’s first snack developed specifically to be warmed in the microwave.

“We wanted to evolve the lava cake to make it more snackable and easy to enjoy without a plate and fork,” said Cherie Floyd, VP of research and development for The J.M. Smucker Co. “We also wanted to ensure that Meltamors tasted great at room temperature but would transform after just seconds in the microwave.”

The consumer product testing phase revealed two traits essential to creating a successful everyday lava caketype snack: the size of the cake and the thickness of the filling. It took approximately two years for the R&D team to land on the perfect combination.

“Determining the size of the cake was difficult,” Floyd shared. “We needed a cake that was small enough to eat with your fingers, but big enough that the melty center would feel creamy in your mouth. When the cakes were too small, we couldn’t fit enough filling in them. Developing the filling was also a challenge. We needed to make something that melted when it was warmed, but wasn’t too messy, too gooey or too thick.

Also, if a microwave wasn’t available, we wanted the mini cake to be just as delicious. It took us several rounds of recipes to make one that worked.”

To determine the ideal time and temperature needed for the Meltamors filling to transform, the R&D team conducted repeat testing with various microwave brands, wattages and timeframes. Lab testing and consumer feedback clocked that time at five seconds.

Hostess Meltamors are available at grocery and mass retailers nationwide in 8-count boxes for an SRP of $3.99. Single-serve packages containing two mini cakes are sold in c-stores nationwide for an SRP of $1.75. www.hostesscakes.com

Photo courtesy of Hostess Brands

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Protein-Packed Pretzels

Lenny & Larry’s introduced FITZELS, the brand’s first savory snack. Each 3-ounce bag of FITZELS includes plant-based protein to support muscle recovery and complex carbohydrates for sustained energy.

“From picking up a post-workout snack to grabbing protein-packed fuel for the next gaming night, FITZELS are a snacking solution for customers at every occasion,” said Chris Cook, senior VP of marketing and innovation at Lenny & Larry’s.

FITZELS are certified vegan, NonGMO Project-verified and free from soy ingredients, high fructose corn syrup, artificial sweeteners and sugar alcohols.

These on-the-go snacks cater to varied palates with three distinct flavors: Pizza Palooza, Boujie Mustard, and Everything Bagel.

“The market response has been nothing short of amazing,” Cook said. “With increasing demand for both protein-packed and savory snacks, we are satisfying a new craving for our existing customers and bringing new consumers to our brand. In fact, at one of our nationwide retailers, 74 percent of consumers who purchased the pretzels were new to Lenny and Larry’s products.”

With the launch of its first savory product, Lenny & Larry’s adds a new way for consumers to get energy from protein in a pinch.

“FITZELS make it easy to both eat the protein and keep it tasty with their protein cookies and bars,” Cook continued. “The new FITZELS expand protein snacking occasions and meet the growing demand for salty, crunchy, bold flavor with 18 grams of plant-based protein.”

Lenny & Larry’s FITZELS are available online at Amazon and at Walmart and Sprouts Farmers Markets for $2.99 per bag. www.lennylarry.com

Photos courtesy of Lenny & Larry’s

Tortilla Chips Come Full Circle

Que Pasa, a Nature’s Path Organic Foods brand known for its traditionally made organic tortilla chips, debuted Que Pasa Rounds. The new shape joins the company’s line of tortilla chips, which are made with organic whole kernel corn using an Old World process that involves grinding the corn between volcanic stones to enhance the texture and taste.

Que Pasa manufactures its tortilla chips in a zero-waste facility, embracing its commitment to organics, sustainability and nourishing communities.

“Que Pasa Rounds are not only a new addition to our product line but also a representation of our ongoing pursuit of excellence and dedication to innovation,” said Arjan Stephens, president of Nature’s Path Organic Foods.

“Nature’s Path has always been driven by our passion for

organics and commitment to delivering exceptional flavors that are both good for you and good for the planet. With Que Pasa Rounds, we’ve once again delivered on that promise.”

Que Pasa’s tortilla chip line includes White Corn, Yellow Corn, Blue Corn, Jalapeno & Lime, Thin and Crispy Sea Salt, Thin and Crispy Twist of Lime, Grain-Free Squeeze of Lime, GrainFree Sea Salt, and Nacho Grain-Free. The chips are available in salted and unsalted flavor profiles and are certified organic, gluten-free, Non-GMO Project-verified, nut-free and vegan.

Que Pasa Rounds are available in Canadian grocery and natural food stores for an SRP of $3.65 ($4.99 CAD) per 10.5ounce (300-gram) bag. Twelve-count cases are available on the Nature’s Path website for an SRP of $43 ($60 CAD). www.naturespath.com

Photo courtesy of Que Pasa

Genre-Breaking Dinner Rolls

Dave’s Killer Bread, a Flowers Foods brand, unveiled Organic Rock ‘N’ Rolls earlier this year. The product is the brand’s first nationally available dinner roll.

Christina Watson, senior director of brand management for Dave’s Killer Bread, noted that the brand sought to create a versatile, whole grain roll that filled the market gap of betterfor-you options.

“We’ve seen great success with expanding our product lineup to include bagels, English muffins and burger buns, and we know that consumers are frequently looking for better-foryou bread options,” she said. “Our Rock ‘N’ Rolls cater to that desire for variety, offering a different type of roll that is more savory than sweet, more real without filler, and free from eggs and butter.”

The brand has had rolls on the back burner for a couple years.

“After identifying consumer trends and gaps in the market in mid-2022, we introduced the rolls concept into our product innovation rotation, testing, refining and optimizing our Rock ‘N’ Rolls before finalizing our packaging this past winter ahead of our spring launch,” Watson said.

When it came to developing the rolls, the R&D team focused on achieving

must-have traits: whole grain, highquality ingredients, and good taste and texture.

“Our biggest challenge was figuring out the right balance in creating a pillowy roll texture that was still sturdy enough to stand up as a slider or soak up sauces,” Watson said. “While we used our flagship 21 Whole Grains and Seeds blend and were able to source our usual organic ingredients for these Rock ‘N’ Rolls, the R&D team needed to develop that perfect recipe and baking process to achieve the desired soft but hearty texture and subtle sweetness to create an elevated, organic roll.”

Overall reception of Rock ‘N’ Rolls has been positive. Characteristics such as the baked good’s vegan status and size connect with consumers interested in specific health claims and portion sizes.

“We’ve seen a lot of interesting takes on delicious sliders and sloppy Joes, and fans are also appreciating the roll’s simplicity,” Watson said. “It’s been exciting and validating to see such high demand for a healthier roll.”

Organic Rock ‘N’ Rolls are available in a 12-count pack for an SRP of $6.99 at major retailers nationwide. www.daveskillerbread.com

Photo courtesy of

Dave’s Killer Bread

Nut-Free Dynamic Duo

Rudi’s Rocky Mountain Bakery, known for its selection of gluten-free and organic breads, has created a snack for the health-conscious and allergysensitive consumer: Nut-Free Sandos. Born from a shared commitment to dietary inclusivity, this snack sandwich is both healthy and flavorful.

A long time in the making, Justin Gold, chief innovation and strategy officer at Rudi’s and founder of Justin’s Nut Butter, had been thinking about this peanut-free snack alternative for a few years.

A lack of allergen-friendly options for consumers led Gold and Rudi’s to

develop Sandos. The portable peanut butter and jelly sandwich market reached almost $900 million in retail sales last year.

“We’re tremendously happy with how it worked out,” Gold said. “R&D took nine months even though it felt like three weeks.”

With Rudi’s expertise in organic baked goods, Nut-Free Sandos offer an on-the-go, classic PB&J-style sandwich catering to the one in 10 adults and one in 13 children currently affected by peanut allergies.

“This is something the market has been wanting for a long time,” Gold said. “This product is so good that people who like peanut butter will enjoy it, too. This is an opportunity where everyone can have a very equal experience.”

The sandwiches are available in Grape and Strawberry flavors and contain 9 grams of protein per serving. Rudi’s Nut-Free Sandos are available at Whole Foods in a 4-count package for an SRP of $9.99 and at Costco in a 10-count box for an SRP of $14.99. www.rudisbakery.com

Photo courtesy of Rudi’s Rocky Mountain Bakery

From silo to truck

Bettin’ on Ranch

Takis, a Barcel USA brand known for its spicy rolled tortilla chips, flipped the switch with a cooler, creamier spice profile: Takis Buckin’ Ranch. The chips are the brand’s first non-heat flavor and second non-spicy offering. Takis, whose parent company is part of the US snack division of Grupo Bimbo, unveiled its foray into the popular ranch flavor earlier this year.

“Ranch ranks third among best-selling tortilla chip flavors, and we’re excited to deliver an intense, unforgettable snacking experience that is ‘Buckin’ Good,’” said Sandra Kirkpatrick, senior marketing director for Takis. “Takis Buckin’ Ranch is changing the game for tried-and-true snackers who crave intensity without the heat.”

As part of Takis’ continued partnership with international recycling leader TerraCycle, all Takis Buckin’ Ranch packaging can be recycled through the Takis Free Recycling Program via TerraCycle.

The Takis snack portfolio includes Takis Rolled Tortilla Chips, Takis Stix, Takis Waves, Takis Pop!, and Takis Hot Nuts.

Takis Buckin’ Ranch rolled tortilla chips are available in individual and sharing sizes at retailers nationwide. A 9.9-ounce bag carries an SRP of $3.99. www.barcel-usa.com/takis

Photo courtesy of Takis

Reduced-Sugar Cookies

Voortman Bakery reaches sugar-conscious consumers with its Perfectly Sweet reduced-sugar cookies. The cookies are manufactured without high fructose corn syrup or artificial colors and flavors.

“Our target consumers are ages 35 to 54 and intentionally limit sugar for general health reasons but still want treats for moments of indulgence,” said Cherie Floyd, VP of research and development for The J.M. Smucker Co., Voortman’s parent company.

Floyd said the R&D team incorporated data from its consumer insights research to determine the appropriate level of sugar reduction and which reduction levels could still deliver great taste. The team tested 21%-25% sugar reductions and determined 25% less sugar was the sweet spot.

“Sweet snacks are our passion, so we are constantly tasting our products and competitive products,” she added. “Sometimes, it’s part of our innovation process to bring in multiple

competitive products at the same time to taste and compare. Sometimes, we even test against recipes made from scratch. With Voortman Perfectly Sweet cookies, we conducted trials against 10 to 15 competitive products.”

From concept to store shelf, the complete R&D process took less than a year.

Consumers can choose from seven Perfectly Sweet cookie flavors. Soft-baked varieties are available in Chocolate Chip, Oatmeal Dark Chocolate Chunk, and Oatmeal Raisin. Other flavors include Shortbread, Coconut, Almond Crunch, and Windmill. All cookies are baked with ingredients such as dark chocolate, raisins, almonds or shredded coconut.

Voortman Perfectly Sweet cookies are available in 7.5- to 9.5-ounce packages, depending on the flavor, at retailers nationwide for an SRP between $3.99-$4.29. www.voortman.com

Photo courtesy of Voortman

Bakery

Freezer-to-Oven Croissants

Vandemoortele, a European, familyowned baking company, introduced Banquet d’Or Bake’Up freezer-to-oven pinched croissants, designed for retail and foodservice operators to help eliminate the intensive labor and early morning start times typically associated with authentic pastries.

“The pinched croissant was developed as a direct response to market demand and customer requests,” said Raoul Dexters, country commercial manager for Vandemoortele USA. “Our customers needed a customizable and versatile carrier that remained delicious and easy to bake. The shape, size and flavor of the pinched croissant make it the perfect carrier for sandwich fillings, enhancing customers’ menus without adding additional products.”

Research and development for the croissants started in 2021, and the launch phase began in 2023.

“Throughout the two years of research and development, we had to ensure the flavor was as high quality as the traditional All-Butter croissants while still successfully baking up as our other Bake’Up products do,” Dexters said. “We did not rush into the market because, as with all of our products, quality was paramount. The biggest challenge was the necessity to create an entirely new production line that would

produce the same standard of product we demand from our pastries.”

Vandemoortele is easing into a full product launch and has started distribution in the Northeast.

“So far, we’re hearing the end consumers love the taste and quality, and retailers love the ease,” Dexters said.

Banquet d’Or Bake’Up freezer-to-oven pinched croissants are available to retail and foodservice operators in 70-count cases. www.vandemoortele.com

courtesy of Vandemoortele

Photo

Power-Full Oat Bites

Nutri-Grain, a Kellanova brand best known for its soft-baked, fruit-filled breakfast bars, expanded its product portfolio with the addition of Nutri-Grain Power-Fulls.

The soft baked oat bites boast 8 grams of whole grains and 6 grams of protein, and the individually wrapped packaging offers consumers an on-the-go, low-mess snacking solution.

“Nutri-Grain has been families’ go-to breakfast bar for over 30 years,” said Eileen Flaherty, brand marketing director at

Kellanova. “Now with Nutri-Grain Power-Fulls, we’re providing a simple protein-backed solution to prevent hangriness before it strikes, no matter the time or place.”

The product is available in two flavors: Strawberry and Chocolate Chip. Each Nutri-Grain Power-Fulls pouch contains five to seven oat bites and, depending on flavor, has 160-170 calories per serving.

Nutri-Grain Power-Fulls are available in 4-pouch boxes for an SRP of $3.99 at retailers nationwide. www.nutrigrain.com

Photo courtesy of Kellanova

Premium Crispy Sandwich Cookies

Dewey’s Bakery, known for its cookie thins, tapped into the sandwich cookie concept earlier this year with its newest innovation: Dewzies. They are made by layering premium chocolate between two crispy cookies.

“We’ve wanted to expand on our cookie thins products, which are our wheelhouse,” said Elizabeth EynonWay, senior director of innovation at Dewey’s Bakery. “The sandwich cookie concept played into the thought process. We currently produce a chocolate-dipped product, and we thought adding another thin would create an amazing sandwich cookie. We paired our bold flavors and added premium chocolate in the middle. It has taken us to another level.”

Creating Dewzies took a year from concept to store shelf. The R&D team dug into market research to ensure the new product warranted the investment.

“It’s not easy to make a sandwich cookie,” Eynon-Way said. “We needed specialized equipment. The research and initial reaction to the product justified our plans for investment in new equipment.”

Dewzies come in three flavors: Original, Double Chocolate, and Mint Chocolate. They are made with no artificial ingredients, preservatives or synthetic colors.

“Consumers are loving the Dewzies’ flavors, saying they are better than other similar products, and they can taste the difference,” said Kayla Hott, brand director at Dewey’s Bakery. “Our chocolate filling is premium, tempered chocolate with no added ingredients. Made with a sugar cookie base, our thins have a unique, crisp texture that comes through in the sandwich cookie bite.”

Dewzies are available in 5.8-ounce pouches that contain about 15 servings. The resealable pouch is a new packaging concept that leverages consumer interest in grab-and-go snacks. The cookies are available for purchase on the bakery’s website and at select retailers nationwide for an SRP of $5.49 per pouch. www.deweys.com

Photo courtesy of Dewey’s Bakery

Plant-Based Protein Bread

Equii, a brand committed to creating nutritional products that don’t compromise on taste, released Complete Protein and Added Fiber breads last December.

The Complete Protein bread boasts 10 grams of protein. The Added Fiber variety has 8 grams of protein and 3 grams of dietary fiber. Both are available in Classic Wheat and Multi-Grain.

The key to these bread products lies in Equii’s protein-packed flour.

“Our game-changing plant-based protein technology overcomes the limitations of other plant-based products in terms of taste, texture, versatility and familiarity,” said Monica Bhatia, co-founder and co-CEO of Equii. “With 50 percent of consumers now eating a plant-preferred lifestyle, adding Equii protein to bakery items is the new step forward in making nutrition and taste happen together.”

The R&D team took two years to create the protein ingredient, understand the interactions of plant proteins in a dough matrix, and produce a formulation for baking high-protein foods like breads and pasta with breakthrough protein.

“Reaching the desired dietary protein on a daily basis becomes easier without changing habits or giving up on

favorite foods,” Bhatia said. “Along with higher protein, Equii products provide 40 percent fewer carbs to promote nutritional balance in our diets.”

The sliced breads also contain all nine amino acids typically found in animal products.

“Getting added fiber into our breads is a huge milestone for Equii, underscoring our commitment to balanced nutrition on the plate that applies to all dietary lifestyles, especially those of a vegan nature,” Bhatia said.

The new product line is designed to meet various dietary needs, including vegan diets. With a 15% daily value of protein, 14% daily value of fiber, and 45% fewer net carbs, Equii offers a health-forward bread option for consumers.

Equii’s Complete Protein and Added Fiber breads are available for purchase through the Equii website, Amazon and at select retailers nationwide. Two-packs of one or both flavors can be purchased on the brand’s website for $17.99. www.equii.com

Photo courtesy of Equii

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Vanilla Wafers for All

Partake Foods expanded its allergy-friendly product portfolio this spring with the addition of Vanilla Wafers.

As with other offerings from Partake, the better-for-you crunchy cookies are certified gluten-free, vegan, kosher, non-GMO and top nine allergen-free.

“We developed our Partake Vanilla Wafers to continue our commitment of inclusivity and innovation in snacking and sharing,” said Denise Woodard, founder and CEO of Partake. “By offering a new everyday indulgence that’s versatile, made with better-for-you ingredients and top nine allergen-free, we’re meeting consumer demand and continuing to raise the bar for excellence in snacking.”

Developing an alternative version of the classic cookie took about 12 months, from greenlight to store shelves. Achieving the proper consistency and taste consumers expect was a major challenge for the Partake R&D team.

“Everyone knows what a vanilla wafer tastes like,” Woodard said. “It’s a very specific, and often nostalgic, flavor and texture, and we knew we had to get the vanilla and sweetness balanced. The texture needed to be crispy without being crumby. We tested several batches to get it just right.”

Partake’s Vanilla Wafers, available in 7-ounce boxes and single-serve snack packs, have resonated with consumers for their versatility.

The cookies can be found at Kroger, The Fresh Market and on Amazon for an SRP of $5.49. Single-serve pouches come as part of the 10-count Mini Vanilla Wafers & Mini Grahams Variety box available at Target stores nationwide for an SRP of $8.99. www.partakefoods.com

Photos courtesy of Partake Foods

Rolled Chips, Spicy Kick

Doritos, a Frito-Lay brand, packs a punch with its rebooted salty and spicy offering, Dinamita.

The savory snack brand’s returning offering includes a new shape for a distinct mouthfeel, and four unique flavors in addition to the original Chile Limón: Flamin’ Hot Queso, Smoky Chile Queso, Tangy Fiery Lime and Hot Honey Mustard.

This latest addition to the snack aisle features a rolled stick shape for a crunchy texture. Dinamita’s wide range of spicy flavor options caters to consumers looking for an extra crunch and tangy taste in their snacking experience.

The Dinamita launch included a multimedia marketing campaign and a star-studded commercial for the product, which aired during Super Bowl LVIII.

“This relaunch of Doritos Dinamita proves that spicy is about more than just heat, and both Dinamita varieties give snackers looking for that extra crunch a new favorite Doritos form,” said Tina Mahal, senior VP of marketing at PepsiCo Foods North America.

All five Doritos Dinamita flavors are available at retailers nationwide in two sizes: a 4-ounce bag with an SRP of $2.49 and a 10.75-ounce bag with an SRP of $5.99. www.doritos.com

Photo courtesy of Doritos

Stone-Fired Taste at Home

The Tillamook County Creamery Association, the Certified B Corp co-op behind Tillamook, may be more commonly known for its dairy offerings, but it expanded into a new category with the launch of its frozen Crispy StoneFired Pizzas.

Stephanie Carson, senior director of category growth for the Tillamook County Creamery Association, shared that the R&D team focused on creating a frozen pizza line that helps consumers enjoy restaurant-quality food at home.

“When it came to developing our pizzas, we gathered insights from consumers and Tillamook colleagues and did a lot of testing,” Carson said. “We even tried frozen pizzas from our local grocery stores and discussed the pros and cons from each offering. Our Tillamook pizzas feature a flavorful, melty blend of our flagship award-winning cheddar, whole milk mozzarella and Monterey Jack. We thought this blend of cheeses did the perfect job of capturing what consumers search for in the frozen pizza aisle. We were also hyper-focused on ensuring the final product, even with sauce and multiple toppings, was still as cheesecentric as consumers would expect from the Tillamook brand.”

Tillamook’s R&D team partnered with Golden West Food Group to bring the frozen pizzas to market.

“We were thoughtful in our approach and sought a partner that would be willing to work closely with us to ensure these products delivered the high-quality experience that fans have come to expect from our brand,” Carson said.

Crispy Stone-Fired Pizza is available in four flavors: Cheesy Uncured Pepperoni, Three Cheese, Three Cheese Supreme, and Cheesy BBQ Chicken. The Tillamook offerings weigh in between 19 and 22 ounces depending on flavor and can be found at select retailers for an SRP of $11.99. www.tillamook.com

Photo courtesy of Tillamook

Boston Creme Snack Cakes

Drake’s, a snack cake brand owned by McKee Foods, captured the flavor of a traditional Boston creme pie in its newest Yodels offering. Boston Creme Yodels are made of moist, golden cake rolled around Boston creme-flavored filling and enrobed in Drake’s dark fudge icing.

“Boston creme pie is the top flavor profile requested by Drake’s fans,” said Chip Stenberg, associate brand manager at Drake’s. “Delivering this classic American dessert flavor in the casual, on-the-go, Yodels format is sure to delight new and existing Drake’s fans.”

The new snack cakes join the lineup of other popular Drake’s varieties, including Devil Dogs, Ring Dings, Coffee Cakes, Funny Bones, and Yankee Doodles. As with all Drake’s snack cakes, Boston Creme Yodels are certified kosher.

The new snack cake flavor is available in supermarkets, supercenters, value retailers and c-stores throughout the Eastern US as well as on the brand’s website. Consumers can find 10-count boxes of twin-wrapped, 1.1-ounce snack cakes for an SRP of $3.99. www.drakescake.com

Photo courtesy of Drake’s

Bite-Sized Poppers

Pop-Tarts, a Kellanova brand known for its toaster pastries, entered the snack space with Pop-Tarts Crunchy Poppers, a new product that puts a twist on the classic breakfast pastry. The multi-textured, bitesize snack is the brand’s first crunchy offering. It features a crunchy exterior, flavored filling, and a layer of frosting and sprinkles.

“For over 60 years, Pop-Tarts fans have included our iconic toaster pastries into their morning routines, and we wanted to give them even more occasions to enjoy the brand … just with a

little more crunch,” said Heidi Ray, senior director of marketing for Pop-Tarts.

Pop-Tarts Crunchy Poppers are available in two flavors: Frosted Strawberry Crunch and Frosted Brownie Crunch. The new product offers consumers a convenient, no-fuss, single-serve snacking option.

The bite-size snack is available at retailers nationwide for an SRP of $3.99 per 5-count box and $6.59 per 10-count box. www.poptarts.com

Photo courtesy of Kellanova

WITH IPCO STEEL BELT TECHNOLOGY

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Tiny Treat Culture Goes Mobile

Tate’s Bake Shop, a Mondelez International brand, introduced Tiny Tate’s, bite-size versions of its chocolate chip and snickerdoodle cookie flavors. The cookies are packaged in resealable bags to meet consumer demand for on-the-go snacks and “little treat culture.”

“The R&D process started with our master baker Fredis Guerra and the shifting consumer need in the [snacking] space,” said Jessica Goon, CMO of Tate’s Bake Shop. “There’s sort of a snackification of cookies right now, and we wanted to find the right form for this new eating occasion.”

Goon said that two key pieces of the product development process were determining the right cookie size and creating resealable packaging to satisfy the consumer trends of treat culture, portion control and mobile snacking.

“It was an intentional decision to make that resealable pouch,” Goon said. “If you’re not on-the-go, it’s good for portioning. If you’re on the go, you can have a premium cookie snack experience at the airport or store checkout. It was an untapped distribution opportunity for Tate’s.”

Tiny Tate’s Chocolate Chip and Snickerdoodle cookies can be found in retailers nationwide for an SRP of $5.78-$6.99 per 5.5-ounce bag or $6.24-$8.99 for a 10-count multi-pack of 0.75-ounce bags. A 3-count pack is available on the brand’s website for an SRP of $18. www.tatesbakeshop.com

Photo courtesy of Tate’s Bake Shop

Crunchy 2.0

Cheez-It, a Kellanova brand, kicked off 2024 with the release of Cheez-It Extra Crunchy, the latest variety to join the snack cracker lineup, which includes six other products.

“Our fans trust us to deliver a classically crunchy taste with all of our crackers, but we wanted to turn up the volume with

this product,” said Cara Tragseiler, senior brand director at Cheez-It.

According to proprietary Kellanova salty snacks research, Cheez-It consumers consider the level of crunch to be a primary consideration when it comes to snacking, with 60% of overall snackers saying they prefer a crunchy snack.

Cheez-It Extra Crunchy snacks contain 100% real cheese and come in two varieties: Cheez-It Extra Crunchy Bold Cheddar and Cheez-It Snap’d Extra Crunchy Sharp White Cheddar.

The new Cheez-It snack crackers are available at retailers nationwide for an SRP of $4.29. www.cheezit.com

Photo courtesy of Cheez-It

Individually Wrapped Brownies

Entenmann’s, a Bimbo Bakeries USA brand best known for its sweet goods offerings, rolled out its latest product innovation earlier this year.

Brownie Drizzle Drops, available in Triple Chocolate and Creamy Caramel flavors, take aim at the indulgence trend popular with consumers. The bite-size chocolate baked goods feature a soft, chewy texture, smooth filling of chocolate or caramel, and a chocolate drizzle topping.

“We were deliberate in delivering our newest innovation, as we know fans crave premium, indulgent treats to share and eat on the go,” said Richard Link, senior director of marketing at Entenmann’s. “At Entenmann’s, we believe in sweetening moments that matter through our iconic baked goods, and we know Brownie Drizzle Drops will help our fans savor every moment.”

The individually wrapped Brownie Drizzle Drops provide pre-portioned convenience for consumers looking to satiate their sweet goods craving.

Brownie Drizzle Drops are available at select retailers for an SRP of $5.99 per 8-count box. www.entenmanns.com

Photo courtesy of Entenmann’s

Flavor-Dusted Innovation

Cheetos, a Frito-Lay brand, added Cheetos Pretzels, its latest innovation, to snack aisles nationwide last fall.

The pretzels are offered in two distinct varieties — one being the classic pretzel and the other covered in Cheetle, the brand’s signature flavored dust.

“Our fans are always hungry for unique ways they can experience Cheetos’ signature cheesy flavor, which is why this latest innovation is breaking into an entirely new category,” said Tina Mahal, senior VP of marketing at PepsiCo Foods North America.

With flavored pretzels currently driving 58% of the category’s total growth, consumers are seeking flavorful options when purchasing pretzels. Cheetos Pretzels meets that consumer interest and plays into nostalgia with its signature flavors: Cheddar and Flamin’ Hot.

“Cheetos pretzels maximize the fanfavorite seasoning in each bite with the perfect product texture, ultimately bring ing the Cheetos flavor experience to life in pretzel form,” Mahal continued.

Cheetos Pretzels are available at retail ers nationwide. A 10-ounce bag has an SRP of $5.69, and a 3-ounce bag has an SRP of $2.49. www.cheetos.com

Photos courtesy of Cheetos

Celebrating Simple Moments

Little Debbie, a McKee Foods brand, is helping consumers enjoy everyday occasions with the newest addition to its snack cake lineup: Birthday Cake Creme Pies.

The sweet treat blends the visual appeal of birthday cake with the brand’s classic creme-filled cookie. The new snack cake, which hit store shelves earlier this year, joins the more than 75 varieties already in the Little Debbie portfolio.

“Our newest creation is inspired by the joy of life’s special moments,” said Erica Cunningham, Little Debbie product manager at McKee Foods.

“With the Birthday Cake Creme Pies, we wanted to capture the essence of celebration, while offering consumers a sweet reminder that happiness can be found in the simplest moments.”

The snack cakes feature a creme filling sandwiched between two birthday cake-flavored soft cookies decorated with white icing and colorful candy confetti. The end result is an everyday treat that resembles a traditional birthday cake.

“Birthday Cake Creme Pies are sure to speak to those who seek novel flavors from a brand they trust,” Cunningham added. “Perfect for those who opt for a bit of a surprise and delight in their

snacking choices, it’s yet another step in our journey to innovate within our product line, while staying true to what our customers love about Little Debbie.”

Little Debbie Birthday Cake Creme Pies are available at grocery stores nationwide. An 8-count, 12.5-ounce box of the snack cakes has an SRP of $2.79. www.littledebbie.com

Photo courtesy of McKee Foods

Gluten-Free Classic

Chips Ahoy!, a Mondelez International brand, launched a gluten-free version of its iconic chocolate chip cookie. The new product is a permanent addition to the portfolio, allowing more consumers to experience the Chips Ahoy! brand.

Gluten-free versions of traditional sweet treats are in high demand, and Chips Ahoy! worked for years to develop the recipe. The R&D team spent more than 3,000 hours — and went through more than 40 formulas — before achieving the desired texture and flavor without gluten.

“When we set out to create our first Chips Ahoy! Gluten-Free cookie, we

didn’t want it to be a good gluten-free cookie, we wanted it to be a great cookie that’s also gluten-free,” said Jainette Quinones, brand manager of Chips Ahoy! innovation. “I am proud to say our innovation team has succeeded — the new Chips Ahoy! GlutenFree cookie is a delicious cookie that everyone can enjoy.”

The certified gluten-free cookie features a rich base flavor with a creamy chocolate taste. Made with a flour blend consisting of oat and rice flour, these crispy chocolate chip cookies are made with real chocolate chips and baked to have the expected amount of crunch.

The debut of Chips Ahoy! Gluten-Free cookies arrives on the heels of the brand’s reformulation of its original Chips Ahoy! cookie. The launch also follows the company’s successful entry into the gluten-free cookie category with OREO Gluten Free Chocolate Sandwich cookies.

Chips Ahoy! Gluten-Free cookies are available in grocery stores nationwide for an SRP of $4.28 per 9.31-oz package. www.mondelezinternational.com

Photos courtesy of Chips Ahoy!

Pita for the Heart

Joseph’s Bakery introduced Heart Friendly Pita bread, the brand’s latest innovation in healthy eating and nutritional options.

“We are incredibly excited about the nationwide launch of our Heart Friendly Pita bread, now certified by the American Heart Association’s HeartCheck Food Certification Program,” said Tom Conomacos, VP of sales and marketing at Joseph’s Bakery. “This certification reflects our ongoing commitment to offering products that promote heart health while maintaining the exceptional taste and quality that our customers have come to expect from Joseph’s Bakery.”

Recognizing the increasing consumer demand for healthier food choices that don’t sacrifice flavor, Joseph’s Bakery created a fiber-rich, veganfriendly product free of cholesterol and saturated fats. It is designed to appeal to a broad spectrum of consumers, from the health-conscious to those simply looking for versatile bread options.

Heart Friendly Pita bread is available at grocery stores and retailers nationwide in a 5-count, 7-ounce package for an SRP of $3.29.

The pita bread can also be purchased on the Joseph’s Bakery website in 3-, 6- or 12-package bundles. Each bundle costs $10, $20 and $39, respectively. www.josephsbakery.com

Photos courtesy of Joseph’s Bakery

Our Solution Is Always the Perfect Fit Because It’s Built for You.

You make it. We pack it. End-of-line packaging solutions for the bakery, snack and tortilla industries. BPA loads your packaged and naked products into cases and various secondary containers including your hffs machines, wrapper chain in-feeds and indexing thermoform machines.

More Cheese, Please

Whisps continues its rollout of baked cheese snacks with protein-rich Whisps Popped.

In addition to being made with real grated cheddar, Parmesan, pepper jack and mozzarella cheeses, the new gluten-free product also features a cheese seasoning across its three flavors: Perfectly Parmesan, Very Cheddar and Jalapeno Popper. They have 10 grams of protein, 0 grams of sugar and 2 grams of carbs per serving.

“At Whisps, we believe you should nourish yourself and your family with delicious

and satiating snacks,” said John Ghingo, CEO of Whisps. “Whisps Popped delivers on this promise by transforming 100 percent real cheese into a snack that’s not only craveable but also delivers 10 grams of protein to keep you fueled.”

An international survey from Kerry revealed that 62% of consumers reach for cheese snacks because they find them more exciting. In that same survey, the most popular flavors in North America are cheddar, mozzarella and Parmesan. Additionally, nearly half of survey respondents said they look for creative flavor additions such as spice.

With these insights in mind, Whisps Popped falls right in line with what consumers are looking for in their savory snacks.

“We have spent years focused on perfecting the art and science of baking cheese into delicious snacks,” Ghingo continued. “Whisps Popped is our cheesiest innovation yet, using cheese as both the core ingredients and the additional flavoring.”

Whisps Popped are available in 3.5-ounce pouches at select retailers for an SRP of $5.99. www.whisps.com

Photo courtesy of Whisps

Better-For-You Buns

BetterBrand, a consumer food tech company committed to creating low-carb options with additional health claims, launched The Better Bun, transforming the classic, everyday bun into the net carb equivalent of two apple slices.

Using proprietary technology, the company was able to reduce the net carbs found in traditionally made buns. The Better Bun is non-GMO and ketofriendly with no added sugar and 20 grams of plant-based protein, which is equivalent to three eggs.

The Better Bun was developed by a certified master baker who created a better-for-you alternative that embodies the taste and texture of traditional buns. The new product is available in three different flavors: The Pretzel Better Bun, The Sesame Better Bun and The Brioche Better Bun.

“Our team of experts has poured their hearts and expertise into developing this new product that we hope will enhance the overall dining experience and become a staple in households and restaurants,” said Aimee Yang, founder and CEO of BetterBrand.

The Better Bun is available on BetterBrand’s website and at Thrive Market locations in 8-, 12- and 16-count pack sizes for SRPs of $20, $30 and $39, respectively. The Variety Pack contains 12 buns, three of each flavor, and has an SRP of $30 per pack. A Classic Bundle with four Better Bagels and four Brioche Better Buns is available for $30. www.eatbetter.com

Photo courtesy of Better Brand

Migraine-Friendly Snack Bars

Amia, a producer of snacks for consumers who experience migraine headaches, debuted migraine-friendly snack bars. The functional bars are free from the common migraine triggers.

“Product development was difficult because so many ingredients must be avoided for this trigger-free category,” explained Jon Katz, founder and CEO of Amia. “Working with a team of experts, including noted NYC neurologist Dr. Alexander Mauskop, we pinpointed safe ingredients and worked through several product versions. For example, we used konjac root as a binder instead of xanthan gum, a potential trigger, and we reduced the product’s glycemic index while maintaining optimal bar texture by using a 50/50 ratio of brown rice syrup and agave.”

The timeframe from concept to market was about seven months, including six weeks of product development, which took place simultaneously with creating the packaging, developing a marketing strategy and retaining a contract manufacturer and packer.

“Flavors were challenging because popular profiles like chocolate, peanut butter, dried fruits and nuts are triggers,” Katz said. “Ultimately, we were able to create a safe, trigger-free snack bar with great taste and texture for those 40 million Americans who suffer migraines.”

Amia’s baked bars come in three flavors: Coconut, Cinnamon and Original Granola. They are made with gluten-free rolled oats and a blend of superfood seeds.

“Product response has been great, and I have received support from the migraine community and positive feedback about quality, taste and texture of the bars,” Katz said. “A number of

companies in the Austin area have purchased our bars as office snacks since migraines impact productivity. This is an area of expansion, as well as to natural grocers.”

Amia bars are currently available on the company’s website and Amazon. Consumers can purchase single-flavor or 9-count variety packs for an SRP of $26.90 per pack. www.helloamia.com

Photo courtesy of Amia

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Sara Lee Says Aloha

Sara Lee, a Bimbo Bakeries USA brand, gave its bread portfolio a touch of sweetness with the debut of Sara Lee Artesano Hawaiian Bakery Bread and Buns. The new products were created to deliver on consumer interest for sweet flavor profiles and at-home indulgence. The addition brings the number of baked goods in the brand’s Artesano line to eight.

“We’re always innovating as we constantly engage with our consumers to learn more about their tastes and preferences,” said Ana Melo, brand manager of Sara Lee Artesano.

The sweet bread and buns are made with premium ingredients and no artificial flavors, preservatives or high fructose corn syrup. The Hawaiian offerings are also similar to the other Artesano Bakery offerings with a rich, artisan-style texture.

Sara Lee Artesano Hawaiian Bakery Bread, which is sold as Alfaro’s Artesano Hawaiian Bread in California, is available in 15-slice, 20-ounce loaves at major retailers nationwide for an SRP of $4.59. Sara Lee Artesano Hawaiian Bakery Buns are packaged in 8-count, 19-ounce bags and are available exclusively in the Southeastern US for an SRP of $4.49. www.saraleebread.com

Photo courtesy of Sara Lee

TECHNOLOGY MEETS

THE NEW DIMENSION OF DIVIDING AND ROUNDING MACHINES

Industrie Rex V AW EC

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Coming Clean In the Bread Aisle

Base Culture is known for its clean, unprocessed frozen bread, but earlier this year it introduced a new shelf-stable line called Simply Bread. The product is the first clean-ingredient and gluten-free bread variety in the bread aisle.

“Base Culture’s new Simply Bread line fills a large gap in the market, which is simple, clean-ingredient and shelf-stable bread,” said Johnny Heiselberg, CEO of Base Culture. “After painstakingly trialing over 150 recipes, we created a seriously good, better-for-you bread that is packed with fiber while maintaining the flavor, texture and reliability of what sliced bread is supposed to be, and we can’t wait for everyone to enjoy it.”

The R&D process took about nine months and involved 150 formulations. Modified atmosphere packaging helps maintain a shelf life that works for the value chain in this category.

Simply Bread products use coconut oil rather than canola oil and combine a clean-flour blend of tapioca, coconut, almond, chickpea, flax, and hemp. Each slice offers 8 grams of fiber and delivers the taste and texture of traditional bread.

“The average American gets plenty of protein in their daily diet, but many are well short on fiber,” Heiselberg said.

“Our bread is delicious and a convenient source of fiber.”

Base Culture Simply bread comes in three varieties — Classic Sandwich, Hint of Honey, and Super Seed. The product line is available at Whole Foods Market locations nationwide for an SRP of $7.99 per 15-ounce loaf. www.baseculture.com

Photo courtesy of Base Culture

THANK YOU

Since its inception in 1963, the Bakers National Educational Foundation (BNEF) has been dedicated to providing financial support for the education of young people for careers in all segments of the baking industry. Through the years, BNEF has relied on financial support from many individuals and companies in the baking industry to remain true to our original mission. We would like to thank those who have embraced and financially supported BNEF’s vocation in 2024.

Dave Krishock, Chairman

BNEF

Board of Directors

Plus: Adam Synoground, Barry Solomon, Fred Cooper Family Foundation, James Murphy Jr., The Schwebel Family, and Steven Smith

Commercial Baking Channel

Our multimedia collection is full of videos, podcast episodes and more, where you can get a deep look — and listen — into the exciting shifts happening in the baking industry.

TechTalk with Shawn Hasley, Zeppelin Systems USA

Shawn Hasley, director of food system sales and services, takes a deep dive into fermentation system technology for various baked goods. www.zeppelin-systems.com

TechTalk with Luc Casavant, Lallemand Baking

Luc Casavant, director of baking applications, talks about how enzyme technology can extend softness and shelf life for bread and other baked goods. www.lallemandbaking.com

TechTalk with Clint Adams, AMF Bakery Systems

Clint Adams, commercial director for North America specialty segments, explains the nuances of producing artisan bread at scale. www.amfbakery.com

TechTalk with Kevin Pecha, AZO

Kevin Pecha, sales manager, discusses how ingredient handling technologies can help solve common challenges with product consistency. www.azo.com

Catching Up with Commercial Baking : Bill Quigg at ABA Convention

Bill Quigg, president of Richmond Baking Co. and American Bakers Association (ABA) board chair, shares the significance of ABA Convention and the networking opportunities the event provides to commercial bakers. Sponsored by Shick Esteve.

Catching Up with Commercial Baking : Anne-Marie Roerink at ABA Convention

With the launch of ABA’s “Bakery Playbook 2024,” sponsored by Puratos, the president of 210 Analytics discusses the highlights and value of this new consumer research study series. Sponsored by Shick Esteve.

Catching Up with Commercial Baking : Jessica Leigh Clark-Bojin at APC National Pie Championships

Jessica Leigh Clark-Bojin, celebrity pie artist, speaks on innovations within the pie space and how bakers can leverage social media to gain traction on their brands. Sponsored by Shick Esteve.

Troubleshooting Innovation podcast | Season 11

Jennifer Steiner Pool, president of Steiner’s Baking Co., dives into the history of the gluten-free coffee cake company, how it scaled up, product development strategies, the evolution of m arketing gluten-free baked goods, and how Steiner’s is expanding its product portfolio. Sponsored by Puratos.

A Day at Table Talk Pies

Get an exclusive behind-the-scenes look at Worcester, MA-based Table Talk Pies, a commercial bakery p lacing product innovation at the center of its strategic plan for future growth. This bakery is featured in the April | Q2 2024 issue of Commercial Baking

Ideation Baking Summit 2024 | Powered by Middleby Bakery and Fritsch

Bakers from around the world gathered for an innovation-centered experience featuring equipment demos; a bakery tour; presentations from Eurogerm, the American Society of Baking and Rabobank; and a panel discussion with Middleby and Fritsch experts.

Dr. Ernie Minton, Kansas State University, on the Global Center for Grain and Food Innovation

During the groundbreaking celebration for the new center, the dean of the university’s College of Agriculture talked about the significance of the milestone and what it means for the future of the baking industry.

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Innovation: The Lifeblood of Snacking

Consumer eating habits have fundamentally changed. Today, the mantra many of us remember from our childhoods of “don’t ruin your dinner” (by snacking) has gone by the wayside as consumers increasingly turn to the snacking category. In fact, more than 70% of consumers have at least two snacks a day, and they are gravitating to the category for a variety of reasons. The increased prevalence of snacking meets functional needs (we are constantly on the go, and snacking often better suits our lifestyles than large meals), and there is an emotional connection with snacking. It can be “me” time (and a way to give ourselves a permissible indulgence), or “we” time (and a way to connect with friends and family over a shared treat).

While there are different impetus driving demand for the category, there is one unwavering truth: Innovation is the lifeblood of snacking.

At The J.M. Smucker Co., our product development strategy is focused on introducing meaningful innovations that deliver on real consumer needs.

In sweet baked snacks, we understand what consumers look for at different times of day, what is most important to them as they make their snacking selections, and how they prioritize those options. We maintain a read on this understanding by researching trends, reviewing

behavioral data, and actually sitting down and talking with consumers. This diligent work helps us to ensure our strategy aligns with consumer preferences and powers our ability to deliver fresh concepts to market.

This work is how we uncovered an opportunity to deliver on consumer desire for distinct flavors and unique combinations of layers and textures with Kazbars. It helped us identify a wish to bring home the indulgence of a fancy dessert enjoyed during a night out with Hostess Meltamors. And it showed us there was untapped potential in bringing beloved flavors together, inspiring our mashups, including the recent launch of Hostess HoneyBun Donettes.

We know consumer behaviors will evolve, and we love that! It gives us purpose and continued opportunities to deliver moments of joy to every day. CB

Dan O’Leary is senior VP and general manager for sweet baked snacks and pet for The J.M. Smucker Co. He has more than 20 years of CPG leadership experience and a proven track record of building iconic brands and delivering consistent growth. He joined Smucker upon the acquisition of Hostess Brands, where he served as chief growth officer and played a critical role in the dramatic growth the business delivered.

PURITY REIMAGINED

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• PureBake® minimizes your label, not your quality

Re: Retain Dough Strength

Wheat crop variability and high-speed production lines can wreak havoc on commercial bread and bun products. This is why Pristine® dough improvers from Corbion have become the choice for commercial bakers. Consistent, repeatable strengthening solutions are within your control with Pristine®. Using our 360° by Corbion solutions team, our application and technical service experts can have you up and running with confidence.

Scan the QR code now to see the case study on how 360° by Corbion’s partnership provides you with not just the best dough improvers, but also application expertise and hands-on support.

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