Commercial Baking June | New Products Annual 2021

ISSUE A1 JUN 2021

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KILLER BROWNIE’S CHIMENE ROSS

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BAKERY TRENDS OUTLOOK

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NEW PRODUCT SHOWCASE

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Inaugural Year ASPIRE BAKERIES THE GROWTH TRAJECTORY

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Commercial Baking is published by Avant Food Media, 1625 Oak Street, Suite 201, 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.

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IN THIS ISSUE

Features

20

Aspire Bakeries: Riding the Wave La Brea Bakery, Otis Spunkmeyer and Oakrun Farm Bakery innovate under new ownership.

QUICK READS

Editor’s Note

12

Category Updates

15

Ad Index

96

The Last Word

98

30

34

42

Chimene Ross: Specializing in Leadership

The Path Ahead: Bakery’s State of Innovation

New Product Showcase: Our Favorite Launches

9

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A N OTE FR O M TH E ED ITO R

Onward Into the Future Milestones are amazing. We keep plugging along — sometimes sprinting, other times limping — and we never realize how much has changed until we come to a stop. And that couldn’t be more apparent than in our very first New Products Annual, where we have curated some of our favorite product launches and line extensions from the past year. It’s nothing short of inspiring.

This issue spotlights some amazing innovators. While putting it together, I also met a woman who is what Malcom Gladwell would describe in The Tipping Point as a “connector.” He said connectors are so good at what they do, they’re the reason the rest of us are connected at all. Connectors are, indeed, pivotal to innovation.

Despite unbelievable challenges in the past 12 months, products launched and brands emerged. That’s a testament to the tenacity and innovation of our industry. But it’s also proof of our interconnectivity, whether it’s troubleshooting, mentoring or good old-fashioned networking. Baking is an art and a science.

But we must never forget: Our industry is progressing because of the people in it.

In this special edition, you’ll appreciate progress from veterans and make note of new names and faces … and celebrate with beloved brands writing all-new chapters for themselves. Let’s be inspired by those who can help us move onward.

JOANIE SPENCER Editor-in-Chief | joanie@avantfoodmedia.com

JUNE 2021 NEW PRODUCTS ANNUAL

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C AT E G O R Y U P D AT E S

Mid-Year Update Commercial Baking checks in on the activity happening in categories covered so far this year.

In the center store, bread still dominates in dollar share, followed by buns and rolls. That said, bread’s sales growth in the center aisle was 3.4% for the 52 weeks ending April 18, 2021, as opposed to 11.6% growth for buns and rolls. However, centerstore bread saw 9.8% dollar sales growth, and buns and rolls had a 16.2% hike in the 52 weeks ending Dec. 27, 2020.

Center Store Dollar Share Bread | Bun | Roll

TORTILLAS | WRAPS | FLATBREADS: 1.4 6 %

CROISSANTS*: 1.08%

ENGLISH MUFFINS: 5.04% BAGELS | BIALYS: 7. 6 7 %

BUNS | ROLLS: 2 8.6 %

Total US - Multi Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club | Dollar Retailers) Source: IRI Market Advantage - Integrated Fresh Latest 52 Weeks Ending 04-18-21

BREADS: 56.15%

*Croissants were not listed under breads and rolls center-store data for the 52 weeks ending 12-27-20, which was published in the Q1 | February issue.

Share of market for perimeter breads has remained relatively constant. But dollar sales growth for bagels and bialys fell 12% in these 52 weeks, dropping even further than the -9.8% dip as of the 52 weeks ending Dec. 27, 2020, as reported in Q1.

Total US - Multi Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club | Dollar Retailers) Source: IRI Market Advantage - Integrated Fresh Latest 52 Weeks Ending 04-18-21 *English muffins were not listed under breads and rolls perimeter data for the 52 weeks ending 12-27-20, which was published in the Q1 | February issue.

Perimeter Dollar Share Bread | Bun | Roll

BAGELS | BIALYS: 7. 0 9 %

ENGLISH MUFFINS*: 0.07 %

TORTILLAS | WRAPS | FLATBREADS: 8.51%

CROISSANTS: 14.33%

BREADS: 44.16%

BUNS | ROLLS: 25.84%

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COMMERCIAL BAKING

C AT E G O R Y U P D AT E S

Distribution for dollar share in the perimeter remained relatively constant compared with the Q1 report, but cakes are gaining traction. Dollar sales were up 2.7% for the 52 weeks ending April 18, 2021, as opposed to the -4.5% loss reported for the 52 weeks ending Dec. 27, 2020. Unit sales saw the same turnaround; perimeter cake units increased 2.9% as of April 18.

In the year ending Dec. 27, they had experienced a -3.4% drop.

Perimeter Dollar Share Desserts | Sweet Snacks BROWNIES | SQUARES | BARS: 3.91%

SPECIALTY DESSERTS: 1.23%

PIES: 1 3.73 %

CAKES: 56.62%

COOKIES: 24.51%

Total US - Multi Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club | Dollar Retailers) Source: IRI Market Advantage - Integrated Fresh Latest 52 Weeks Ending 04-18-21

In terms of growth, center-store pies did well in the 52 weeks ending April 18, with a 9.6% increase in dollar sales. That said, it didn’t match the 12.5% dollar sales growth indicated for the year ending Dec. 27, 2020.

Total US - Multi Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club | Dollar Retailers) Source: IRI Market Advantage - Integrated Fresh Latest 52 Weeks Ending 04-18-21

JUNE 2021 NEW PRODUCTS ANNUAL

Center Store Dollar Sales Desserts | Sweet Snacks ($ in millions) $20

$15

$10

$5

$0 SNACK CAKES

16

COOKIES

CAKES

BROWNIES | SQUARES | BARS

PIES

C AT E G O R Y U P D AT E S

Consumers began eating more pizza on-the-go in the first two quarters of the year.

In the 52 weeks ending April 18, 2021, pizza by the slice took a larger piece of the pie than what was reported in April. In the 52 weeks ending Feb. 21, 2021, deli pizza slice only had 8.32% dollar share.

Center Store Dollar Share Deli Pizza

ALL OTHER DELI PIZZA: 5.94%

PIZZA SLICE: 26.56%

Total US - Multi Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club | Dollar Retailers) Source: IRI Market Advantage - Integrated Fresh Latest 52 Weeks Ending 04-18-21

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JUNE 2021 NEW PRODUCTS ANNUAL

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DELI CALZONES: 2.52%

WHOLE PIZZA: 64.98%

While traditional and iced cookies have the lion’s share of sales in this center-store category, assorted/ multi-packs are gaining traction with 139.5% dollar sales growth for the 52 weeks ending April 18, as opposed to a -10.3% drop for the weeks ending Feb. 21.

Total US - Multi Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club | Dollar Retailers) Source: IRI Market Advantage - Integrated Fresh Latest 52 Weeks Ending 04-18-21

Center Store Dollar Sales Cookies ($ in millions) $40

$30

$20

$10

$0 TRADITIONAL COOKIES

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Wave of Innovation

Through changes and challenges, a new chapter emerges for the La Brea Bakery, Otis Spunkmeyer and Oakrun Farm brands.

BY J OA N I E S PEN C ER

The pandemic halted foodservice, shut down schools and sparked a massive home-baking trend. But it didn’t slow down La Brea Bakery and Otis Spunkmeyer — two major Los Angeles-based brands alongside their Ontario, Canada-based sister brand, Oakrun Farm Bakery — as a new chapter opens under their newly formed parent company, Chicago-based Aspire Bakeries, formerly known as ARYZTA North America.

Aspire Bakeries CEO. “We are focused on our people, our customers and our supply chain, and it’s all about growth.”

Long before the acquisition, these brands were navigating some serious consumer changes induced by COVID-19 and the subsequent impact on restaurants, schools and businesses. Despite the massive disruptions, innovation was never locked down at Aspire Bakeries, which also has offices in Los Angeles and Ontario.

innovation and R&D. And those shifts — some pandemic-induced, others happening prior to 2020 — are playing a role in how the company and its brands look at innovation.

As the country embarks on a comeback, the brands are riding waves of change, growth and innovation under new backing from investor Lindsay Goldberg.

And that innovation has ensured the company is closing out its fiscal year strong as ever.

“Overall, we think about innovation in two different segments,” Prociv said. “The first is customer-led, as we have strong partnerships with our strategic customers and work collaboratively with them to develop innovation. We also have a separate path that we started about two years ago, where we’re leading innovation, inspired by research to identify consumer insights, that we can bring to our customers.”

“While our strategies, our go-to-market won’t change, we are writing a new chapter, and we as an organization will determine what that looks like,” said Tyson Yu,

“There have been seismic shifts in terms of what we’ve seen in how people purchase and consume food,” said Chris Prociv, Aspire Bakeries senior VP of marketing,

This proactive approach to innovation positioned the company to move forward despite pandemic-induced setbacks. For example, Aspire Bakeries focuses on three

Photo courtesy of @otis_spunkmeyer on Twitter.com

When schools shut down, consumers clamored for Otis Spunkmeyer cookies, which led to the company selling the beloved product on Amazon.

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F E AT U R E D C O M P A N Y: ASPIRE BAKERIES

core categories for growth — customers, consumers and suppliers — tapping into a mix of primary and secondary research based on qualitative and quantitative data.

“This is how we stay on top of the latest trends for all our customers,” Prociv said.

“We provide them with the latest information that has a unique point of difference so that our insights can be used for innovation.”

Because Aspire Bakeries operates in several different spaces, the company consciously seeks the best ways to triangulate its research to uncover the best possible solutions for its customers across all products, brands and markets. That includes looking across retail and foodservice channels, as well as in-store bakeries, QSR operators and even school and hospital foodservice.

“This is how we stay on top of the latest trends for all our customers …

We provide them with the latest information that has a unique point of difference so that our insights can be used for innovation.”

Chris Prociv | Senior VP, marketing, innovation and R&D | Aspire Bakeries

“That way, we can identify the problems that need to be solved across all of our core categories,” Prociv said, noting that those categories include cookies, muffins, donuts and artisan bread.

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In the past year, trends, innovations and opportunities to problem-solve may not have been more evident than in the artisan bread category, where La Brea Bakery is a major player.

Between the onslaught of bread sales and the heightened interest in home baking, La Brea Bakery was well positioned to take on the massive consumer changes that resulted from the COVID-19 pandemic.

In the beginning, companies like La Brea Bakery didn’t know what these changes would mean for artisan bread that’s sold in the supermarket perimeter — but it didn’t take long for opportunity to knock.

While people were shut-in their homes, many used bread baking as a way to fill their time. That made commercial bakers a little nervous, but people learned quickly that caring for sourdough starters wasn’t as easy as it sounded. Baking fatigue set in, just in time for the awareness to heighten. “Once people acquired a taste for sourdough bread and how wonderful the experience is, we had our breads

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ASPIRE BAKERIES

foodservice spending this year, even over 2019 levels.

Photo courtesy of Aspire Bakeries

“While schools recover, Otis Spunkmeyer is helping school operators provide safely handled foods for their students,” said Daniele Bianchini, director of marketing at Otis Spunkmeyer.

Increased consumer interest in baking sourdough captured attention for La Brea Bakery’s Take & Bake line.

ready for them in the in-store bakery,” Prociv said.

— a hallmark of the Otis Spunkmeyer business — essentially ceased to exist.

La Brea Bakery’s fully baked breads enjoyed the benefits of increased demand for bread — increased sales for La Brea’s sourdough varieties sit comfortably in the double digits — but the time was right for the company’s Take & Bake line, as well. “Given that shopping trips weren’t as frequent, it contributed to the success of the Take & Bake business,” said Brie Buenning, La Brea Bakery director of marketing. Consumers can keep a Take & Bake loaf frozen to use later, as opposed to fresh loaves with a shorter shelf life.

But then, the brand sparked some unexpected attention on social media: Consumers started clamoring for another way to get their Otis Spunkmeyer cookie fix.

In general, La Brea Bakery perfectly fit the consumer interest for homemade sourdough thanks to its artisan style made in an automated setting. The bakery is known for its gentle process that includes 24 hours of baking time, including fermentation. “People understand that now more than they did a year or two ago,” Prociv said.

That’s right … Amazon.

Increased bread consumption isn’t the only change that’s impacting innovation at Aspire Bakeries.

Cookies have seen their share of ups and downs in the past year, starting with school closings bringing the 2020 academic year to an unexpected halt.

Without school in session, its fundraising

JUNE 2021 NEW PRODUCTS ANNUAL

“We noticed people posting on social media things like, ‘Where can I find my Otis Spunkmeyer cookies? I can’t get them from school anymore,’ and we saw it as a business opportunity,” Prociv said. “So, where do people go when they’re looking to purchase something they can’t find anywhere else?”

Shortly into the pandemic, Otis Spunkmeyer frozen cookie dough pucks became available through Amazon Fresh.

At that point, the company’s only option was to sell the 6-lb box of frozen cookie dough pucks — the size typically available in Costco stores — but between the consumer longing for what they couldn’t get and the overwhelming need to stockpile, people scooped them up.

The brand has been hard at work developing new product solutions for its customers. “Otis Spunkmeyer’s R&D department is exploring new ways to innovate in more disruptive ways with our beloved cookie portfolios, and we’ve been looking into potential partnerships that would add new ingredients to our cookies while also reducing packaging sizes to keep costs at a minimum and ensure that safety remains top of mind,” Bianchini said.

This year, Otis Spunkmeyer launched Edible Cookie Dough, a product that harkens back on the joy consumers have always gotten from baking fresh cookies while providing the nostalgia that comes with the Otis Spunkmeyer experience at a time when people are seeking comfort through indulgence more than ever.

“We were inspired by those moments of gathering around the kitchen table to make cookies from scratch and eating half the batch before it went into the oven to bake,” Bianchini said. “Isn’t that the best part of making cookies?”

The product started popping up on foodservice menus this spring, followed by a push in the school foodservice and fundraising channels.

Today, most schools are back in session.

That means fundraising is back, and cafeterias will be buzzing once again.

Foodservice changes have also driven Otis Spunkmeyer innovation. Bianchini noted that the biggest changes she has seen in the space, in addition to last year’s shutdowns, have included the increases in drive-through, carryout/curbside and third-party delivery services.

In fact, Aspire Bakeries’ analyst data is predicting a 77% bounce-back in school

“Our food has to be compatible with the shift in how consumers purchase and

22

ASPIRE BAKERIES

Photo courtesy of Aspire Bakeries

Aspire Bakeries’ Oakrun Farm brand broke into the US market with Cinnamon and Maple Belgian waffle varieties available at Walmart locations across the country.

indulge in our foods,” Bianchini said, noting implications for packaging in this area, specifically with individually wrapped items. In fact, this has been pivotal for products like muffins under the Otis Spunkmeyer brand.

In foodservice channels such as hotels, travel and leisure, and — or even especially — healthcare, individually wrapped muffins have become a highly sought-after product.

This comes with big operational implications, including enhancements to packaging lines to automate wrapping for muffins through robotic technology.

In general, consumers want to be assured that their food is safe, and individual wrapping provides that. When the US reaches post-pandemic status, those needs are not going to revert.

That means these types of packaging demands will require operational efficiencies for all Aspire Bakeries’ brands.

“Consumers are looking for safety,” Prociv said. “They’re looking for sealed packaging, but they still want to enjoy freshbaked products. While we see those trends continuing in the bakery segments, it’s really the area of packaging that’s

JUNE 2021 NEW PRODUCTS ANNUAL

changing. This means we are making all our bakery lines as efficient as possible.”

In addition to functionality, La Brea Bakery has also looked at the marketing opportunities that come with heightened awareness for how foods are packaged.

“The new packaging for Take & Bake has messaging that says, ‘Bake now or freeze for later,’” Buenning said. “Many people didn’t realize they could freeze it, but after a day or two on the counter, you can freeze it to easily have fresh-baked bread for a meal later on.”

Similarly, Otis Spunkmeyer is seeing evolving packaging needs that go beyond its basic functionality on the sweet snacks side of things.

“All the operators we are working with are asking for individually wrapped foods for safe handling, and if individually wrapped isn’t an option, operators look to Otis Spunkmeyer to provide a solution to ensure our foods are kept safe,” Bianchini said.

While cookies are a classic, bread is back in fashion. The artisan category is up 5% annually. Artisan take-and-bake bread sales are up more than 20%, according to Nielsen, and the La Brea

24

Bakery Take & Bake line has a 23% increase in YTD sales, indicating healthy growth of share within the segment.

It’s clear that with so much at-home eating, Americans have upped their meal-prep game, not only at lunchtime but also for other meal occasions where bread products might not have been on the menu at home.

“Bread doesn’t have to be just a carrier anymore,” Prociv attested. “It’s not just about the turkey inside the sandwich or the avocado on the toast. People are discovering that bread can actually elevate a meal, and that’s where we are ideating.”

La Brea Bakery sourdough loaves, baguettes and telera rolls, just to name a few, are gaining prominence as ways to enhance yet another meal at home.

“We’ve taken this as an opportunity to shift how we talk to consumers about usage ideas with our products,” Prociv observed.

The La Brea Bakery brand has been strategic in marketing areas such as social media to share ideas and recipes for using bread at breakfast and for appetizers.

To capitalize on people’s propensity to experiment with new foods and flavors

Baking never Baking never looked so good! looked so good!

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It all starts, and ends, with a cup!

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ASPIRE BAKERIES

when cooking at home, La Brea Bakery has introduced a line extension for Take & Bake.

The new products, which include Seeded Sourdough Rolls, Everything Rolls, Sunflower Turmeric Rolls, Rosemary Garlic Focaccia Rolls, French Sandwich Rolls and a twin-pack Ancient Grain Baguette, have an emphasis on disruptive flavor combinations and breads that can be used in a variety of ways.

La Brea Bakery also launched a seasonal Red, White & Blueberry bread at Kroger stores for the Memorial Day holiday through 4th of July. The limited-time offer includes cranberries and blueberries with a flour dusting on top.

“We want to provide interesting textures and flavors with a nutritional halo — as well as the ingredients themselves — with new varieties people may not have tried with artisan bread,” Prociv said.

What’s more, comfort counts these days more than ever. And Aspire Bakeries’ Oakrun Farm brand, which until recently only served Canadian markets, has made its way to US retailers with comforting homestyle products including shelf-ready Belgian Waffles.

“This brand has authentic recipes that create simple, wholesome and still delicious foods,” Prociv said.

Oakrun Farm’s Belgian waffles are available in Cinnamon and Maple varieties at Walmart stores nationwide, in addition to the crumpets and English muffins that are sold in retailers across Canada.

A heightened awareness for health has played a role not only in consumers’ renewed relationship with bread but also in La Brea Bakery’s innovation. For starters, sourdough became more than just a home hobby. People who tinkered with sourdough starters learned firsthand the benefits of bread made with simple ingredients — flour, water, salt and yeast — and a carefully crafted process.

And that opened the door for La Brea Bakery products to deliver on the desire for delicious breads with benefits, especially after many novice home bakers discovered they couldn’t keep up with the care required to maintain the starter.

For example, consumers are connecting benefits like prebiotics and gut health to fermented foods such as sourdough more than ever. Bread is staking its claim back at the table, not as an “extra” but as a legitimate, beneficial food.

In the past, health and indulgence have been assumed to be mutually exclusive, but more people today are seeking ways to have it all. “Wouldn’t it be interesting to clash both?” Prociv suggested. “Indulgence and comfort are here to stay. We

The La Brea Bakery Take & Bake line has experienced a

23%

increase in YTD sales, indicating healthy growth of share within the segment. saw it before, but now there’s even more of a need for little bits of comfort. Our baked goods — in all our categories — can provide that.”

At Aspire Bakeries, indulgent yet functional foods are the future for innovation and R&D. The re-established company serves as an umbrella of innovation and growth into the future as it encompasses these beloved brands known for healthy, high-quality, safe and comforting foods.

“Everyone’s thinking about holistic health,” Prociv said. “I believe we will all come out of this stronger, and our foods will continue to be a part of consumers’ lives.” CB

ASPIRE BAKERIES ASKS: WHAT’S IN A NAME? With backing from investor Lindsay Goldberg, Aspire Bakeries developed its new company name with specific goals in mind. The name was to encompass a feeling that everyone was in this together.

In the end, more than 150 name ideas were generated, and the final name came from an employee, who received a cash award and had first pick of the company’s new logo wear.

To accomplish that goal, the company took a strategic approach … and eventually reached out to all employees for ideas on what to call themselves.

“Our name is inspirational,” said Chris Prociv, senior VP of marketing, innovation and R&D for Aspire Bakeries. “It’s growth-oriented and motivating, and that’s what we want our people to feel.”

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The Specialist Growing a manufacturing company in a niche bakery market?

The Killer Brownie Co.’s Chimene Ross was born for this.

BY J OAN I E S PEN C ER

Love. Creativity. Tenacity. Joy. These aren’t words one might immediately associate with manufacturing. Then again, with core values like these, The Killer Brownie Co. isn’t a typical manufacturer, thanks to Chimene Ross, president and chief customer officer (CCO).

Under Ross’ leadership, this Miamisburg, OH-based bakery, which specializes strictly in brownie production, did more than just experience growth in a pandemic. Inside of a decade, the bakery has outgrown two manufacturing facilities … and in just two of those 10 years, it has experienced triple-digit growth.

The secret? This leader is never alone.

“No one ever does everything alone,” Ross said. “That’s impossible. It’s never ‘me.’ We use the terms ‘we’ and ‘us,’ no matter what we’re doing because it’s never just one person. And when you take care of the people who are taking care of your business, it shows in the product.”

Photo courtesy of The Killer Brownie Co.

But this is about more than just corporate values. This is how Ross was raised.

Before The Killer Brownie Co. was a commercial bakery, “Killer Brownie” was the name of a product made in-house and sold in Dayton, OH-based Dorothy Lane Markets, a regional upscale grocer owned by the Mayne family (Ross’ namesake), now in its fourth generation

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EXECUTIVE PROFILE: CHIMENE ROSS

of ownership. Dorothy Lane Markets are well-known in the region, and the Killer Brownie arguably set the trend for decadence in the in-store bakery, specifically in boxed lunches.

After gaining a cult following that garnered attention from other similar retailers in non-competing markets, the Maynes knew they had something special on their hands and eventually created The Killer Brownie Co. as its own entity. Its first step to mass-produce the brownies was with a co-manufacturer; then it took the operation into its own 3,000 square-foot production facility.

Today, Killer Brownies are made in a commercial bakery 10 times that size.

After spending 25 years in the nursing field, Ross joined the Killer Brownie side of the family business in 2013 and set out to establish the company as a wholesale producer of decadent brownies sold on three tiers.

So, what does a registered nurse know about running the sales side of a commercial bakery?

“I will say that when I first got here in 2013, I didn’t know what I was doing,” Ross recalled. “But I was determined to learn as much as I could. I spent time with people who were respected in the industry and inserted myself in every meeting possible, and I listened to every customer. I believe one of the most important aspects of leadership isn’t knowing it all; it’s about gathering the right people who do.”

“I already knew how to speak the language of all the regulatory bodies,” she said. “I knew what FDA required, and I was actually really excited about food safety.”

That expertise led the bakery to become FSMA compliant and, in 2017, SQF food safety-certified, which also landed The Killer Brownie Co. on the radars of major retailers and foodservice establishments around the country.

“Even though I didn’t know at the time exactly how we were going to get there, it was very important to me to look forward and say, ‘Here’s where I see us in five years,’ and, ‘This is what I think we need to do this year.’”

Chimene Ross The Killer Brownie Co.

“That was an important change for us because it allowed us to talk to several national customers,” she said.

After leading the company to 500% growth, according to a profile in Forbes, Ross stepped into the role of president, though she never left her post as CCO. Maybe it was the caregiving nature of her nursing experience, or perhaps it was a harkening back to days working at Dorothy Lane Market in her youth, but Ross has a deep-rooted connection to customer service.

“The biggest lessons embedded into our company culture — and my family — have to do with taking care of the customer,” Ross said.

She believes that the basic principle of customer service is the same, whether it’s consumer-facing or B2B. “People just want to be heard,” she said.

“And, above all, it’s important to remember that your first customer is your employee. We are so appreciative of every person who works here. That’s the way my dad built his business, and we continue to run our organization on the foundation of taking care of those who come here to build a career with us.”

She had a vision, set goals and developed a business plan. And she discovered that her background in healthcare was extremely valuable at a time when the baking industry was in the height of food safety awareness and regulation.

In fact, The Killer Brownie Co.’s purpose statement, “To nurture an environment

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COMMERCIAL BAKING

EXECUTIVE PROFILE

where each person can reach their fullest potential,” is the basis of Ross’ philosophy that supporting the workforce will fundamentally support customers and sell a better product.

These successes are the result of goals she set for the company when she first came on board. Recently, Ross looked back at that list and checked off every item.

Her love for the customer — inside and outside the bakery — is the reason she maintains her position as CCO in addition to president.

“We’ve met all the goals I set in the beginning,” she recalled. “Even though I didn’t know at the time exactly how we were going to get there, it was very important to me to look forward and say, ‘Here’s where I see us in five years,’ and, ‘This is what I think we need to do this year.’”

“It’s what I enjoy doing,” she said.

A tenacious champion, Ross has spearheaded the company’s food safety initiatives, developed new R&D projects, established the marketing and operations teams, and worked on two new facility buildouts … all before she took the helm as president in 2019. “The change in my title came to reflect all the things I was already doing over the course of my time here,” she said.

“I believe one of the most important aspects of leadership isn’t knowing it all; it’s about gathering the right people who do.”

So, what’s next for a leader who appears to have accomplished it all?

Innovation is always on the radar, even in the niche brownie market. By focusing on creative partnerships, the company — branded as “brownie specialists” — is developing new products all the time, including private-label programs and

new branded items like its Breakfast Blondies, featured in this issue’s New Product Showcase.

“We’ve created a place for ourselves in the industry where we’re able to do a variety of things in the brownie space to make our customers happy by providing them something special and unique,” Ross said.

As for Ross herself, her future is focused on developing leaders to carry on the Killer Brownie brand.

“I always want to lead in a way that inspires people,” she said. “And part of that is building a leadership team that can live without me. If you build a brand so great that people will follow it, then the next generation will embrace that.”

Photo courtesy of The Killer Brownie Co. Under Chimene Ross’ leadership, The Killer Brownie Co. experienced triple-digit growth in just two years’ time.

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This is why the “we” in Killer Brownie’s culture is so important. She learned it from her family, but these values will carry on in the company.

“This gives so much more legacy and longevity to our organization than just leading a company by myself,” she said.

And that’s how love, creativity, tenacity and joy build a better manufacturer. CB

A New Path Forward

Consumer behavior is driving baking innovation in a post-pandemic world.

BY M AG G I E G LI SA N

Photo by Rodolfo Marques on Unsplash JUNE 2021 NEW PRODUCTS ANNUAL

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T R E N D S | I N N O V AT I O N

One of the biggest factors influencing innovation is a new wave of wellness and conscious consumption, according to Julie Pryor, CEO, Emerge Learning & Networking Community. “Over the past 20 years, consumers have been, and continue to be, really conscious of the foods they’re consuming with a lens toward how foods support their overall wellness and lifestyle — in whatever a healthy lifestyle looks like for them.”

2020 was a big year for baking. Like many retail food categories, the response to a global health pandemic and the shift to eating-at-home sparked dramatic growth. From the throngs of people who attempted to bake their first loaf of sourdough or took to making their own energy bars, to those who embraced their inner chef and sought to create their favorite restaurant dishes in their own kitchens, these shifts caused significant disruption in the marketplace.

As Sally Lyons Wyatt, executive VP and practice leader, client insights, IRI, shared during a presentation at BakingTECH 2021, center-store and perimeter bakery grew a combined 60% during the peak COVID-19 stockpiling period, which she marked as March 8 through April 26, 2020. However, during the period Lyons Wyatt called “the path ahead,” from May 3 to Nov. 29, 2020, baked product sales receded to a still impressive 25% growth rate. “When you think about the fact that there were restrictions on the bakery for portions of the year — you couldn’t do tastings, there were services that weren’t able to be offered, there were some ingredients that couldn’t be found — the fact that there was growth is a big testament to the value of the department,” Lyons Wyatt said during the presentation.

“Consumers are looking to companies that believe in running a business with the highest integrity and the highest amount of care for their employees, and it’s really elevating the way teams do business.”

Julie Pryor | CEO | Emerge Learning & Networking Community

Although there’s no crystal ball to predict exactly where the market may land postCOVID, early 2021 data — amid widespread vaccinations, reopenings and increased mobility — offers some indication of where innovation in bakery and baked snacks may be headed in the future and which trends are most likely to drive that innovation moving forward. “There is a certain percentage of consumers that will maintain the habits they did in 2020,” Lyons Wyatt said. “The question is just how many.”

Citing SPINS research, she noted there are four buckets where this trend of conscious consumption is coming to light and sparking big innovation. Those include products and ingredients that are good for health, animals, people and the planet.

It’s true that much of the initial surge in immunity-boosting foods in 2020 was a direct response to COVID-19. But research suggests that the immunity trend will evolve into a push for foods that support more holistic wellness, and nutrition will serve as the foundation for helping consumers feel good physically and mentally.

Per Mintel’s The Future of Nutrition, Health and Wellness 2021, 78% of adults in the US agree that eating healthy is important for their emotional wellbeing, and according to SPINS data, natural positioned products — those that are dedicated to clean ingredient profiles as well as holistic social and environmental ideals — saw a 15.9% increase in dollar growth in 2020, outpacing a 12.5% increase for conventionally positioned products.

“We’re seeing a significant amount of innovation driven by an interest in holistic health,” said Christine Cochran, executive director, Grain Foods Foundation (GFF).

That includes products that provide significant nutritional and functional

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78%

of adults in the US agree that eating healthy is important for their emotional wellbeing.

Source: Nielsen

benefits with labels like low sugar, low sodium, high fiber, allergen-free, etc.

The Specialty Food Association’s Trendspotting Panel noted in its 2021 trends report that some of the hottest functional ingredients include mushroom powders, turmeric and CBD. It also said prebiotic-laced snacks that boost digestive health will remain in high demand.

Diet-specific products still see strong growth, as well. “In bakery and baked goods, we’d all seen gluten-free, and then grain-free, but now gluten- and grain-free seem to be really appealing to consumers as well as baked goods and snacks that align with a paleo or keto diet,” Lyons Wyatt said.

fits in order to drive trial, to drive continued purchase and to ultimately become a part of continuous purchase habits.”

Plant-based is another trend with staying power and a prime example of a theme that feeds into conscious consumption.

Not only does it check the “good for health” box, but it also has ethical and environmental implications.

“This is an area that remains a strong theme in innovation,” Lyons Wyatt said. “It started to roar in 2018, gained even more steam in 2019, and despite 2020, plantbased innovations are proving to have real staying power in 2021 and beyond.”

According to the Specialty Food Association’s State of the Specialty Food Industry Report, 2020-21 Edition, the plant-based segment has a huge runway for continued growth, and it’s expected to increase 10 to 20% annually through 2024.

“We’re seeing some really great plantbased alternatives in the market, and there has been a lot more education around the benefits of eating plantbased, so consumers are really educating themselves on how a plant-based diet can potentially improve their lifestyles and overall health,” Pryor said.

But personal health is only one piece of the holistic wellness puzzle driving innovation. Mintel predicts that in five years, “better-for-you” will be replaced by “better for us” in that consumers will gravitate toward products that don’t just improve their own health but also support the health of the planet and humanity as a whole.

IRI data backs this up. According to research from the data and analytics firm, during COVID-19, products that touted values of conscious consumption saw significant growth in sales: humane increased 63%; ethicality increased 37%; and recyclability increased 26%.

Sustainable packaging continues as a theme in innovation as well. “Consumers are looking for individual and smaller packaging options to limit food waste,” Cochran said. “This is especially the case for smaller households. There’s a lot of opportunity for brands to look at the type of packaging they’re using. Can it be recycled? Can it be composted? Can it be minimized?”

Also tied to food waste is the growing trend of upcycling. “Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains and have a positive impact on the environment,” Pryor said.

Paleo-certified items in particular saw a sales rise of 43% in the 52 weeks ending February 23, according to SPINS.

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© Jenifoto - stock.adobe.com

Regardless of functionality or nutritional prowess, however, taste remains king. “Whether it’s meant to support mental clarity or our immune systems, for most people, functional benefits without a delicious taste do not quite make the grade,” Pryor said. “We need to pair delicious product taste with functional bene-

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The perfect place to perfect your product.

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There’s no better place – or better people – to help ensure that you’re bringing the right product to market and making your commercial scale operation as efficient as possible.

Contact us to start down the path to successful snacks today. Visit us at READINGBAKERY.COM or call (01) 610.693.5816.

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(01) 610.693.5816 | READINGBAKERY.COM

T R E N D S | I N N O V AT I O N

According to data from ReFed, a national nonprofit dedicated to ending food loss and waste across the US food system, upcycling has the potential to divert 1.87 million tons of food waste annually, and the Upcycled Food Association now includes more than 160 member companies across 20 countries.

Coffee Cherry Company, Blue Stripes and Fancypants Baking Co. are just a few companies innovating with upcycled products and ingredients. Coffee Cherry Company makes flour from upcycled coffee cherries, Blue Stripes makes various products from upcycled cacaofruit, and Fancypants Baking Co. uses okara flour, which is made from the nutritious pulp left over from tofu and soymilk production and sourced by Renewal Mill, another upcycling producer.

Last on the holistic health and wellness front, consumers are becoming more aware of the cultural and ethical practices of brands and spending their dollars on companies that reflect their social values. Both fair trade practices and the designation of B Corps have become more prevalent in recent years, and consumers — especially millennials and Gen Z — are actively seeking out women- and minority-owned businesses to support.

“Consumers are looking to companies that believe in running a business with the highest integrity and the highest amount of care for their employees, and it’s really elevating the way teams do business,” Pryor said.

Aside from health trends, the at-home eating behaviors have had — and will have into the future — a major impact on innovation in the baking space.

“We saw a significant uptick in sampling new products and brands in bakery,” Cochran said. “Some of that was motivated by the fact that many products were out of stock. But it was also driven by consumers who wanted to bring the restaurant experience of eating out home. People who wanted to recreate their favorite restaurant burger might have turned to a premium bun or roll to mimic that.”

Brioche is one such segment that reaped the benefits of dining-from-home in 2020. In 2018, the total brioche category was worth $152 million, but by the end of 2020, it had more than doubled, with a value of $394 million, according to Nielsen data cited by European bakery St Pierre. In May, St Pierre started distributing its brioche burger buns and hot dog rolls to US Costco stores, and Sara Lee, Nature’s Own and Bakerly have also introduced their own brioche brands to capitalize on the increased demand.

In 2018, the total brioche category was worth

$152 million, but by the end of 2020, it had more than doubled, with a value of

$394 million.

Source: Nielsen

Artisan bread is another segment that saw renewed interest, and bakeries innovated accordingly. In April, Target included eight new take-and-bake products — including focaccias, baguettes, and sourdoughs — as part of its new Favorite Day Bakery line. Additionally, Izzio Artisan Bakery recently expanded its own Take & Bake product line with new organic sourdough, ciabatta and demi baguette offerings, and more have followed suit.

“For consumers who can afford it, they want to bring that restaurant experience home, and I can see that continuing even as people return to dining out,” Cochran said.

© mpessaris - stock.adobe.com

Another big shift in consumer behavior during the pandemic centered around snacking. “For the past six years or so, we’ve found that consumers are snacking around 2.7 snacks per day,” Lyons Wyatt said. “But in 2020, those eating more than five snacks per day was up 3 points from 2016, and that’s significant.”

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T R E N D S | I N N O V AT I O N

© Jenifoto - stock.adobe.com

“In bakery and baked goods, we’d all seen gluten-free, and then grain-free, but now gluten- and grain-free seem to be really appealing to consumers as well as baked goods and snacks that align with a paleo or keto diet.”

Sally Lyons Wyatt | executive VP, client insights | IRI

Per IRI data, core snack categories saw a 79% increase in dollar sales, even though there was a 21% decrease in new products.

However, Lyons said mobility — people returning to work and other outside-thehome activities — is the trigger that will impact at-home occasions, especially in snacking in 2021 and beyond.

“People were working from home and working more fluid hours, which blurred the lines of a traditional 9-5 workday marked by breakfast, lunch and dinner,” Lyons Wyatt said. “But even when consumers go back to being on-the-go, it’s likely some will keep these snacking habits.”

The desire to make food an experience is another factor contributing to innovation in snacking.

“Consumers aren’t just looking to snacks for fuel; they’re also looking for snacks and foods that provide a bit of excitement in their day,” Lyons Wyatt said.

In a 2021 IRI Snacking Survey, 67% of consumers want snacks that are fun to eat; 67% often eat snacks just for enjoyment, not because they are hungry; 52% like to eat snacks that add excitement to their daily diet (all up 3 points vs. 2019); and 51% look for authentic or unique snack experiences (up 7 points vs. 2019).

Younger generations and social media could be part of what’s influencing these

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consumer preferences. “Gen Z consumers in particular really like to engage with their food,” Lyons Wyatt said. “And the flavor profiles they gravitate to are off the charts. They want hot and spicy, undiscovered global flavors. They want cool, unique combinations, and brands need to appeal to those if they’re going to engage with them.”

This craving for excitement, fun and unique experiences also spills over into grocery store and e-commerce innovations. Cochran sees significant opportunity — especially for brick-andmortar grocery stores — to capture new consumers who want to interact with brands in distinct, authentic ways.

“There is pent-up demand for in-store experiences,” Cochran said. “Historically this isn’t something grocery stores have done particularly well, so there’s opportunity there to bring a wider, more diverse audience into stores and engage with consumers directly in that space.”

There’s significant opportunity for continued innovation in other grocery channels as well, including delivery, click-andcollect and e-commerce, all of which saw accelerated growth due to the pandemic.

“We’ve formed some habits—not going to the store as frequently, concentrating our business in certain areas, and I don’t see that going away just because we’ve gotten the vaccination,” said Bill Bishop,

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chief architect and co-founder, Brick Meets Click, in an April 2021 episode of The Food Institute Podcast.

Bishop said he expects a hybrid shopping model to emerge post-pandemic, with “people shopping online for pick-up or delivery when that’s convenient and going in-store when that makes sense to them.”

This shift will also create major opportunities for brands to evaluate their ROI across channels and make changes to their business models, Pryor noted.

Cochran also said that now is the time for brands to evaluate their marketing and messaging strategies. According to a recent survey from GFF, consumers said that bread and pasta are the categories that provide an optimal blend of comfort and nutrition during the pandemic. Nearly one-third named bread and pasta as foods that are comforting during a stressful time and also high in nutritional value … a stark contrast to the perceived nutritional value of other comfort foods such as ice cream (8%) and fast food (7%).

“Bakery has filled a big, positive space in people’s lives in the past year,” Cochran said. “It’s a category that’s affordable, delicious and nutritious, and it brings people together. As an industry, we need to build on that momentum and advocate for ourselves.” CB

Your bar.

We’ll help you make it.

At Reiser we have the experts, the experience and the equipment to help you produce the bar you envision – precisely portioned and efficiently produced. Come run your product with us at the Reiser Customer Center.

www.reiser.com Reiser • Canton, MA • (781) 821-1290 Reiser Canada • Burlington, ON • (905) 631-6611 Reiser UK • Milton Keynes, Bucks • (01908) 585300 2021

SPOTLIGHT ON INNOVATION In the past year, producers of baked goods and snacks have

school from home. Nonetheless, innovation prevailed. The

had to keep up with an array of changing — and often intense

pages that follow represent some of Commercial Baking’s

— consumer demands. Holistic health merged with comfort

favorite product launches from the past 12 months to serve as

foods or throwbacks to classics, while dayparts often melded

inspiration for growth and reinvention as we move boldly into

during lockdowns that caused nearly everyone to work and

the future.

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Airly ................................................................................. 90

Calise Bakery ................................................................ 60

Alpha Baking ................................................................ 86

Canyon Bakehouse .....................................................62

Amazon | Aplenty ..........................................................71

Clif Bar & Co. .................................................................. 91

Bimbo Bakeries USA .................................................. 88

The Cookie Dept. ........................................................ 80

BLD Bar ........................................................................... 72

FancyPants Baking Co. ...............................................54

Bob’s Red Mill ............................................................... 47

Frito-Lay ......................................................................... 81

Brazi Bites ..................................................................... 85

HighKey ...........................................................................65

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Hu Kitchen ......................................................................52

Otis Spunkmeyer ........................................................ 46

Izzio Artisan Bakery ................................................... 92

Pepperidge Farm ........................................................ 44

Just Desserts ................................................................48

Pillsbury ......................................................................... 76

The Killer Brownie Co. .................................................78

Pots & Co ....................................................................... 58

The Kellogg Co. ............................................................59

Pretzels Inc. .................................................................. 74

Krispy Kreme ................................................................ 50

Pure Batch .................................................................... 68

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La Brea Bakery .............................................................. 75

Rudi’s Rocky Mountain Bakery .................................66

Milk Bar ...........................................................................70

Safely Delicious ........................................................... 64

Mondelēz International ..............................................55

Simple Mills .................................................................. 84

Moonshot .......................................................................95

Sweet Amsterdam ...................................................... 94

Newman’s Own ............................................................. 82

Target | Favorite Day ....................................................56

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COMMERCIAL BAKING

NEW PRODUCT SHOWCASE

Frank’s-Flavored Goldfish Goldfish, the popular snack from Pepperidge Farm, has teamed up with Frank’s RedHot to bring a spicy new flavor to consumers: Goldfish Frank’s RedHot crackers. The new flavor hit store shelves at retail outlets nationwide in May. Pepperidge Farm ran a limited-time offer for consumers to try the new snack early with a giveaway on social media, where people were encouraged to check out the Goldfish Instagram story — @GoldfishSmiles — and use the augmented reality filter, tag @GoldfishSmiles in their own story and post it with the hashtag #Sweepstakes for a chance to win a special preview bag before they were available in stores.

Photo courtesy of Campbell Snacks

“We learned that adults are big fans of Goldfish, and it’s an appetite we’ve never fully satisfied,” said Janda Lukin, CMO, Campbell Snacks, the Camden, NJ-based parent company for Pepperidge Farm. “’Hot’ is the most requested Goldfish flavor across social, so we wanted to bring the heat with an unexpected partnership between Goldfish and Frank’s that fans will love.”

To give the crackers the familiar heat of Frank’s RedHot, the Goldfish are made with notes of vinegar for acidity and a blend of cayenne pepper. Consumers can purchase the Goldfish Frank’s RedHot variety for a limited time at retail outlets nationwide for a suggested retail price of $2.49 per 6.6-oz. bag.

“At Frank’s we are always looking for new ways for our fans to enjoy our hot sauce,” said Jill Pratt, chief marketing excellence officer for McCormick, which produces Frank’s RedHot. “This limited-edition Goldfish flavor brings a spicy bite to a nostalgic, everyday snack. We hope that consumers enjoy this partnership between our two iconic brands for a fun experience that is sure to wake up taste buds.” www.pepperidgefarm.com

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NEW PRODUCT SHOWCASE

Edible Cookie Dough Bites Otis Spunkmeyer, a brand from the newly formed Aspire Bakeries, recently launched ready-to-eat Cookie Dough Frozen Bites, an innovation sparked by a common consumer question:, “Can I eat Otis Spunkmeyer cookies raw?” Because raw cookie dough contains raw eggs, it is generally considered unsafe to consume. But the R&D team at Otis Spunkmeyer developed an egg-free formula to solve that problem.

“As with all foods we commercialize, it comes from inspiration — market-driven, data-driven or consumerdriven — and sometimes, it’s all three,” said Daniele Bianchini, director of marketing for Los Angeles-based Otis Spunkmeyer.

The new edible cookie dough can be used as an inclusion in desserts, infused in pancakes, or blended into smoothies or shakes. Or the bites can just be eaten alone. The product is egg-free, but it’s still made with the proprietary Otis Spunkmeyer recipe, which is known for its flavor, and which, according to Bianchini, makes it the No. 1 cookie brand in foodservice.

Photo courtesy of Aspire Bakeries

“Before we finalize the commercialization process, we perform concept testing with key customer partners,” Bianchini said. “We are looking for feedback to know if it is operationally beneficial or provides a solution or need, and then we watch our customers taste the food.” When Otis Spunkmeyer sees a smile on the customer’s face, “That’s when we know it will be successful.”

The new edible cookie dough bites are available in in two packaging sizes: The fundraising option comes in a 20-pouch, and the 15-lb case is available for foodservice operators. www.otisspunkmeyer.com

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Taking to the Snack Aisle Bob’s Red Mill, a leading producer of whole grains, cereals, baking mixes and other ingredients, is entering the snack aisle with its new Oat Crackers. Made with the company’s signature whole grain oats combined with almonds, flaxseeds and quinoa, these are one of the only oat-based crackers on the market. Plantbased and gluten-free, the thin and crispy crackers deliver a satisfying bite and natural texture without the waxy mouthfeel that has historically been associated with gluten-free crackers.

Four flavors — Classic, Rosemary, Sesame and Jalapeño — appeal to a wide range of taste preferences and feature simple, clean ingredients. Bob’s Oat Crackers can be enjoyed as an everyday snack or paired with toppings, dips and spreads for entertaining.

The new line launches as eating habits shift and snacking occasions increase, often replacing meals entirely. According to Bob’s Red Mill, one-third of consumers report snacking multiple times a day to satisfy cravings, out of convenience or to curb boredom.

Photo courtesy of Bob’s Red Mill

“We have loyal customers who love our oats, and after listening to their overwhelming requests for more convenience in their lives, it only made sense for us to develop a snack cracker that is wholesome and downright delicious,” said Dennis Vaughn, CEO of Milwaukie, OR-based Bob’s Red Mill. “Gluten-free snacks can have a reputation for being bland or boring, but our Oat Crackers rival the classic wheat-based crackers we all grew up eating, so they’re a great option for anyone.”

Bob’s Red Mill Oat Crackers are available now on the Bob’s Red Mill website and will roll out at all 350 Sprouts stores nationwide in mid-June at a suggested retail price of $4.99 per 4.25-oz. box. www.bobsredmill.com

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COMMERCIAL BAKING

NEW PRODUCT SHOWCASE

Gluten-Free Cake Bites Just Desserts, a Northern California-based bakery known for upscale cake products sold in supermarket in-store bakeries, has launched a new line of gluten-free products. This debuts its Gluten Free Bites, made from a blend of premium natural ingredients including cocoa, rice flour, butter and whole eggs.

Photo courtesy of Just Desserts

The company spent about five years in R&D to find the right blends to develop a gluten-free product with a premium texture and flavor. “There are some really good flour substitutes in the market, especially rice blends, and when combined with other types of natural gluten replacements like egg whites, we were able to mirror the texture attributes of gluten,” said Michael Mendes, CEO and managing partner for Just Desserts.

The Gluten Free Bites are made with no artificial preservatives and contain no trans fats. They are also free from major allergens including wheat, soy, peanuts and tree nuts. Additionally, the bites are individually wrapped for safety and freshness.

When Just Desserts developed its gluten-free line, the bakery focused on the product, not the trend. “We had a commitment to never sell gluten-free simply for the sake of being gluten-free,” Mendes said. “We made great products that just happen to be free from gluten.”

The bites launched in January at Acme, Safeway Eastern and Colorado, and in Publix stores. The rotation is scheduled for August at a major club chain. They are available in an 8-pack of individually wrapped bites with a suggested retail price of $4.99. www.justdesserts.com

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NEW PRODUCT SHOWCASE

Krispy Kreme Oreo Donut

Photo courtesy of Krispy Kreme

Krispy Kreme’s collaboration with OREO, a brand from Chicago-based Mondelēz, marks the first time in 84 years that the donut company teamed up with another brand to create a donut glaze. It was the main feature of two new limited-time offers — OREO Cookie Glazed Doughnut and OREO Cookie Over-theTop Doughnut — that were available April 5 to 18.

OREO Cookie Glaze, filled with OREO Cookies and KREME filling and topped off with OREO crumbles and a drizzle of icing. The OREO Cookie Over-the-Top Doughnut was also covered with the new OREO Glaze, topped with Oreo Cookies and KREME filling and drizzled with chocolate icing, then crowned with an OREO wafer.

“We’ve taken everything fans love about OREO Cookies and ‘glazeifed’ it,” said Dave Skena, CMO of Winsten-Salem, NC-based Krispy Kreme.

Krispy Kreme’s collaboration also included the OREO Mocha Chiller, a frozen espresso beverage blended with OREO Cookie chunks and topped with whipped cream and cookie crumbs. Both donuts were sold for $1.89 apiece. www.krispykreme.com

The OREO Cookie Glazed Doughnut was covered in the new

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Contact Contact usustoday totolet you you move move your your business business forward, forward, Contact ustoday today toletus letushelp ushelp help you move your business forward, Contact Contact Contact usustoday ustoday today totolet toletus letushelp ushelp help you you you move move move your your your business business business forward, forward, forward, Call Call 540-506-3532 540-506-3532 or orvisit us us at atwww.ashworth.com/commercial-baking Call 540-506-3532 orvisit visit us atwww.ashworth.com/commercial-baking www.ashworth.com/commercial-baking Contact Contact Contact usustoday ustoday today to tolet tolet us let us help us help help you you you move move move your your your business business business forward, forward, forward, Call Call Call 540-506-3532 540-506-3532 540-506-3532 ororvisit orvisit visit ususat usatwww.ashworth.com/commercial-baking atwww.ashworth.com/commercial-baking www.ashworth.com/commercial-baking Call Call Call 540-506-3532 540-506-3532 540-506-3532 ororvisit orvisit visit ususat usatwww.ashworth.com/commercial-baking atwww.ashworth.com/commercial-baking www.ashworth.com/commercial-baking

NEW PRODUCT SHOWCASE

Health-Conscious Cookies

Photo courtesy of Hu Kitchen

Hu, the popular grain-free snacking company, has taken things a step further with its new line of Grain-Free, No-Added-Sugar Cookies . These new cookies come in four classic flavors: Chocolate Chip, Peanut Butter, Snickerdoodle and Ginger Snap. All four were developed with a grain-free recipe for health- conscious consumers who want another guilt-free taste of those childhood favorite sweet treats.

array. As we got older and more health-oriented, our cookie consumption plummeted.”

After the co-founders became gluten-free/grain-free fanatics, they were motivated to bring back to life those cookies from their youth, but in a way that fit their healthier eating habits.

“You don’t have to make tradeoffs with these cookies, as there are no weird ingredients and no sacrifice to great taste,” Brown said.

Being a trailblazer in the grain-free food market since 2012, New York, NY-based Hu has gone above and beyond the usual requirements to create deliciously healthy cookies, rooting itself deeper into the grain-free movement. The company surpassed what it considered to be “easy” or “expected” by using certified humane, free-range eggs, along with naturally occurring whole cassava flour instead of refined starches.

Hu remains at the forefront of the better-for-you snacking segment with its in-depth research of the growing grain-free movement, utilizing various trend information from research companies such as SPINS. The cookies are available online at the Hu Kitchen website and Amazon.com and recently rolled out at Sprouts stores nationwide. Consumers can purchase these products in a $15 single-flavor 3-pack, a $20 variety pack with all four flavors and a $28 single-flavor 6-pack. Additional retail locations will be added in the months to come. www.HuKitchen.com

“We could not be more pumped to introduce Hu Cookies to the world,” said Jordan Brown, Hu co-founder. “The whole team worked incredibly hard on this new line and hustled to bring it to life. We’re excited for our fans to taste them. Hands down, Jessica’s [Karp, co-founder] and my favorite snack growing up was cookies, and our mother kept the kitchen stocked with a large

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HONEY.

Mother Nature’s Sweetener.

Honey comes from every corner of the world, providing a sense of time and place. It’s flavorful, functional and an all-natural source of carbohydrates, acids, minerals, antioxidants, vitamins and prebiotics. And, while honey bees are making honey, they also are pollinating more than one-third of the foods we eat.

Honey is more than just a sweetener, it’s a direct connection to Mother Nature and our food system.

Choose honey in your next product formulation. Do it for the bees, as well as for the flavor, functionality and marketing benefits of this all-natural sweetener.

Email keith@honey.com to learn how.

NEW PRODUCT SHOWCASE

Fancypants Upcycled Cookies Fancypants Baking Co., a Walpole, MA-based bakery serving up clean-label, nut-free and allergy-friendly cookies, announced in January the addition of two new products to its line of cookies made with upcycled ingredients.

The two new flavors — Double Chocolate Chip and Vanilla Oatmilk — further Fancypants’ mission to reduce food waste while creating snacks loved by consumers and embodied by the company’s motto, “Eat a Snack, Save the Planet.” These products expand the Upcycled line, which debuted in September 2020.

Photo courtesy of Fancypants Baking Co.

Upcycling means rescuing ingredients that would otherwise end up in the trash. It’s not just a growing trend in food manufacturing; it’s also an art. Fancypants demonstrates those creative principles in its upcycled cookie recipes, which include the nutritious pulp left over from tofu, soy milk and oat milk production, as well as coffee cherry — the prime ingredient in the Double Chocolate Chip flavor.

“Each year, more than 15 billion pounds of coffee cherry is wasted, a number that will continue to grow if we don’t do something about it,” said founder Maura Duggan.

At Fancypants, a commitment to sustainability — in clean living and snacking — is driving innovation and partnerships with like-minded companies. Fancypants teamed up with Imperfect Foods, the leading online grocer dedicated to eliminating food waste and building a better food system, for the exclusive launch of the two new upcycled cookie flavors. Imperfect Food sources surplus food and imperfect produce directly from farmers and growers, then delivers these goods directly to consumers’ doors through a subscription service.

Fancypants Upcycled Cookies are sold in 6-oz. packages for a suggested retail price of $4.99. They are available online at the company’s website and Amazon.com, as well as at Whole Foods Market, Raley’s, Costco and other major retailers. www.fancypantsbakery.com

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A Balanced Pair of Cheese & Crackers Mondelēz International recently partnered with Plymouth, WI-based Sargento Foods to bring cheese lovers a new snack pairing with the release of Sargento Balanced Breaks Cheese & Crackers snacks. The new partnership combines eight Sargento natural cheeses with popular snack crackers from Chicago-based Mondelēz, including RITZ, Triscuit and Wheat Thins for a new on-the-go snack.

“We want to provide snackers with even more variety and convenience, and we know that fans of both Sargento and our partnership brands will have their taste buds ‘wowed’ by these new flavor combinations,” said Nikki Mamuric, director of marketing at Sargento Foods. “For more than 65 years, Sargento has led innovation in the cheese category, and we’re excited to add these products alongside existing favorites in our Balanced Breaks product line.”

Balanced Breaks Cheese & Crackers snacks come in four combinations: Pepper Jack and Colby Jack Natural Cheeses with RITZ Mini Crackers, Gouda and Sharp Cheddar Natural Cheeses with Triscuits Mini Crackers, Monterey Jack and Mild Cheddar Natural Cheeses with Wheat Thins, and Low Moisture Mozzarella and Fontina Natural Cheeses with Wheat Thins Mini Sundried Tomato and Basil.

Each combination features 7 to 9 grams of protein and up to 170 calories per serving. The “snack kit” has three single-serving 1.5-oz. snack trays with a package lid accompanied by a “cheerfully cheesy greeting,” according to the company.

Photo courtesy of Sargento

This addition joins the healthy snack food trend alongside Balanced Breaks and Sweet Balanced Breaks. Consumers have ranked the product on Amazon.com with an average of 4.7 stars, 85% of 151 reviews.

The cheese and crackers combos have a suggested retail price of $3.19 and can be found in the refrigerated section of major retailers nationwide. www.sargento.com

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COMMERCIAL BAKING

NEW PRODUCT SHOWCASE

Target’s Favorite Day Bakery Target’s Favorite Day is the national retailer’s latest addition to its roster of 45 private-label brands. Favorite Day features more than 700 products across bakery, snacks, candy, premium ice cream, cake and cookie decorating kits and more.

“Rooted in guest insights and developed by our talented Target team, Favorite Day is a sweet and savory addition that tastes amazing, makes life’s little moments of indulgence even sweeter and continues to differentiate Target’s owned-brand portfolio,” said Rick Gomez, executive VP and chief food and beverage officer for Minneapolis-based Target.

The brand is divided into two product lines: Favorite Day Bakery and Favorite Day Gourmet. The Bakery line includes a diverse selection of desserts and bread products.

In the bread category, offerings range from more specialty and indulgent products such as Blueberry Streusel Breakfast Bread and Apple Fritter Breakfast Bread — both retailing for $3.99 for a 20-oz. loaf — to more standard weekday staples such as Sliced Sourdough Bread and Sliced Cottage Bread, which retail for $3.69 each for a 17-oz. loaf. The line includes hamburger buns and Kaiser rolls, as well.

Photo courtesy of Target

Also of note is Favorite Day’s collection of take-and-bake breads, which features eight products including Rosemary Olive Oil Focaccia Bread, which retails for $2.49 for a 7.5-oz. loaf; Ciabatta Bread, retailing for $2.99 for a 14-oz. loaf; and Baguette Bread, retailing for $2.99 for a 11.5-oz. baguette.

Other Favorite Day bakery offerings include breakfast breads and pastries such as bagels, croissants and muffins. And for special occasions, a wide variety of decorated cupcakes and frosted cookies fit the bill. www.target.com

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NEW PRODUCT SHOWCASE

Michelin-Quality, Ready for Retail

The indulgent desserts are made with clean ingredients, including sustainable Colombian cocoa sourced by Julian Dyer, founder of Pots & Co and UK-based chef. “I just wanted to have the best desserts on the shelf at retail by using the best ingredients and best packaging while making it commercially viable,” he said.

The products, which are already successful in the UK, have been in the US market for about four years in retail outlets including Costco stores. In addition to this latest launch, Pots & Co creates several types of desserts including cheesecake, pies, crumbles and more. All products are manufactured in the UK and shipped frozen.

All Pots & Co’s desserts are developed by Michelin-star chefs and handcrafted in London before being baked in ceramic pots from Spain.

Dyer and his team found that the pots ensure the desserts are baked evenly, giving the final product a depth of flavor and texture that are elevated above the typical store-bought dessert experience. Additionally, these ceramic pots are table-ready, and consumers can reuse them for home or garden.

“Pots & Co’s products challenge the status quo,” Dyer said. “With this launch, I want to show dessert lovers that they can buy Michelin-quality food from the grocery store. I’ve sourced the finest ingredients across the globe and look forward to sharing our passion for exceptional handmade desserts.”

Three Pots & Co flavors are currently available in the refrigerator aisle of grocery stores: Chocolate Fudge Lava Cake, Salted Caramel & Chocolate Pot de Crème and Lemon Cheesecake. Each 3.5-oz. single-serve pot has a suggested retail price of $4.99. www.potsandco.com

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Photo courtesy of Pots & Co

Pots & Co, a London-based premium dessert company known for highquality handmade desserts, is expanding its reach in the US and is now available in three Kroger banner stores — Ralphs, Smith’s and King Soopers — throughout Arizona, Southern California, Colorado, Utah, Nevada and New Mexico. Pots & Co’s expansion throughout the West Coast and Rocky Mountain region comes on the heels of a recent $20 million investment by 301 INC, the venture capital arm of General Mills, marking its first investment in a UK company.

Photo courtesy of The Kellogg Co.

Kellogg’s Pop-Tarts have seen their share of reinvention since launching in 1964. In addition to limited-edition flavors, the emergence of Pop-Tarts Bites and Pop-Tarts Crisps have nudged the legacy brand further into the snack category.

Appletastic Crisps

The newest addition to the Pop-Tarts Crisps lineup, which already includes the flavors Frosted Strawberrylicious, Brown Sugar Cinnamazing and Frosted Blueberric, is Appletastic. Filled and frosted like the original hand pies, these crisps are thin, crunchy pastries made for anytime snacking. The Appletastic variety features a green apple-flavored filling and is topped with sweet white frosting and green sprinkles. Each serving includes 5 grams of whole grain and is made without high fructose corn syrup.

Apple has long been a favorite flavor for Pop-Tarts, which has previously introduced Apple Cinnamon, Caramel Apple and Crisp Apple flavors.

Each box of 12 has a suggested retail price of $2.98 with two pastries per single-serve pack, making it a convenient grab-and-go breakfast or afternoon snack. www.poptarts.com

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NEW PRODUCT SHOWCASE

Sourdough Italian Round Bread Calise Bakery knows firsthand about how months of quarantine and stay-at-home orders skyrocketed interest in bread baking ... sourdough in particular. And for those who got hooked during the pandemic, there are now more options available on grocery store shelves.

The bakery, which was founded in 1908 by the Calise family, is known for its Italian bread and rolls and is expanding its portfolio with new Sourdough Italian Round Bread. The fermented dairy- and egg-free bread features a light and airy texture with a soft and chewy crust, the Lincoln, RI-based company said.

“We’re excited to expand our line of innovative and authentic bread and rolls with this superior sandwich essential,” said Michael R. Calise, president of Calise Bakery. “For four generations, Calise has brought the freshest, best-tasting bread and rolls to the family dining table. Our Sourdough Italian Round Bread is the ultimate addition to elevate everything from your favorite cold cut sandwiches to perfect panini melts, and we’re proud to bring this unique offering to our lineup.”

Photo courtesy of Calise Bakery

The sourdough category — of which bread makes up more than half the market share — is expected to reach a revenue of $3.5 billion by 2025 at a CAGR of 5.7% during the forecast period from 2019 to 2025, according to San Francisco-based Grand View Research.

Calise Bakery Sourdough Italian Round Bread is available throughout the Northeast — and now the Mid-Atlantic regions — in 20-oz. packages (about 18 slices) for a suggested retail price of $3.69. www.calisebakery.com

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NEW PRODUCT SHOWCASE

Sweet, Artisan and Gluten-Free Photo courtesy of Canyon Bakehouse

Canyon Bakehouse has added two new options to its frozen bread line: artisan-inspired gluten-free Sub Rolls and an 18-oz. gluten-free Hawaiian Sweet Bread.

“We’re excited to add the Sub Rolls and Hawaiian Sweet Bread to our frozen line-up,” said Danielle Benjamin, brand manager for Johnstown, CO-based Canyon Bakehouse.

“These are items our consumers have asked us for, and we love bringing these delicious ideas to life for the gluten-free community. Both are flavorful, versatile options that won’t fall apart before you take your first bite. With grilling season just around the corner, they’re sure to be a go-to for sandwiches and other summer recipes.”

With a signature split top and classic taste, Canyon’s new artisan-inspired Sub Rolls are a perfect complement to any hot or cold sandwich. Uses include toasted subs, open-faced melts or hot dogs. They are soft and chewy, yet strong enough to pile high with a wide range of toppings and condiments.

Each roll boasts 5 grams of protein.

JUNE 2021 NEW PRODUCTS ANNUAL

Canyon Bakehouse Hawaiian Sweet Bread is bursting with tropical sweetness, contains 4 grams of sugar per slice and is packed with whole grains like sorghum. The bread can be used for BBQ sandwiches or French toast or simply eaten on its own. The bread has been available as a 15-oz. loaf in the company’s Stay-Fresh packaging since 2018 and is now available in the freezer aisle, as well.

Like all Canyon Bakehouse products, these new items are made with 100% whole grains and carefully selected and sourced ingredients. The company’s lineup of baked goods is Certified Gluten-Free and also free from dairy, soy, peanuts and tree nuts.

Both items will be baked in Canyon Bakehouse’s dedicated gluten-free bakery.

Canyon Bakehouse is also introducing new packaging, which features a larger call-out to “Gluten-Free” built into the logo, making it easier for shoppers to identify the brand’s trusted glutenfree products. The new packaging rollout begins with these two new breads, with other existing products rolling out in the new packaging later this summer. www.canyonglutenfree.com

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NEW PRODUCT SHOWCASE

KC Style Savory Medley Safely Delicious is an Overland Park, KS-based food company with “free from” claims built into its business model. Serving up products that are free from the Top 11 Food Allergens and made in a dedicated allergen-free commercial facility, the company boasts products that are also vegan, gluten-free and cholesterol-free, as well as free of artificial colors, flavors and preservatives.

The latest addition to its portfolio is the Savory Medley snack mix line, with the first product released called KC Style, which delivers the bold taste of Kansas City barbecue to allergy- conscious snackers nationwide.

The Savory Medley KC Style has been a hit, thanks in part to its social media push as the Kansas City Chiefs were headed to the 2020 Super Bowl. Safely Delicious spent about six months on R&D, from concept to store shelves. Ragan said the process was complicated — especially when trying to find allergen-free ingredients that were also manufactured in allergen-free facilities and on allergen-free equipment — but ultimately successful.

“We experimented with several dozen versions of this product for about three months to determine the best amount of seasoning and ingredients,” Ragan said. “Most importantly, we wanted to develop a recipe that would create a delicious-tasting snack while meeting the USDA’s Smart Snacks in School Nutrition Standards required for it to be available to students in schools throughout the US.” Ragan founded Safely Delicious in 2015 after years of making snacks for her four children, who have multiple food allergies, and

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Photo courtesy of Safely Delicious

“Customers had been asking for an allergy-friendly savory snack product, and we delivered,” said founder Lisa Ragan. “As we experimented with different flavor profiles, we decided to pay tribute to our Midwest business roots. What better way to show our gratitude to our hometown community, where it all began, than calling our first Savory Medley product ‘KC Style’ and using some local favorite ingredients.”

being encouraged by friends and family to share these treats with the world.

“People with food allergies, especially children, want to feel included in social settings,” Ragan said. “Our products allow for this because they look and taste similar to typical allergen-laden food products, but without the top allergens, and people can’t tell the difference.”

Savory Medley KC Style is available at cafes, bars, bakeries, airports and grocery stores nationwide, on the Safely Delicious website, www.amazon.com, www.walmart.com and www.FromTheLandOfKansas.com. It is sold in .75-oz. and 2.25-oz. packages with suggested retail prices of $2.29 and $5.49 respectively. www.safelydelicious.com

Low-Carb Snack Crackers HighKey, producer of the best-selling mini chocolate chip cookies on Amazon, is taking a crack at crackers. The company’s launch of its new Almond Flour Crackers adds to a portfolio of innovation in the low-carb snack space.

Available in Sea Salt and Cheddar flavors, HighKey’s Almond Flour Crackers are gluten-free and grain-free and contain no artificial colors or flavors. They are also keto-friendly, with only 1 to 2 grams of net carbs per serving.

“Our customers have been asking us for a while to create a low-carb snack that’s salty and crunchy,” said AJ Patel, co-founder of HighKey. “Our Almond Flour Crackers have 80 to 90% fewer net carbs than leading mainstream brands and two to three times as much protein. Because of that, they’re quite filling and a great snack to enjoy between meals.”

Photo courtesy of HighKey

The crackers are formulated with a combination of almond flour — which is expected to grow at a CAGR of 8.3% from 2020 to 2027, according to research firm The Insight Partners — and lupin flour, a low-carb flour made from lupin beans, which are naturally high in fiber and protein. As a result, one serving of HighKey crackers packs 6 grams of plant-based protein.

Patel founded Orlando, FL-based HighKey because he was craving healthier alternatives to his favorite sugary foods. After only two years, the company’s inventive portfolio has grown to more than 50 low-carb, low-sugar products.

The new crackers — which are just the latest addition — were announced on the heels of the company expanding its line of best-selling sweet baked goods. The additions are keto-friendly, grain-free and gluten-free and have no added sugar. These new launches include Chocolate Chip Mini Biscotti Cookies, Vanilla Shortbread Mini Cookies, Salted Caramel Mini Cookies, Wafer Cookies, Soft Baked Brownie Bars and Soft Baked Mini Brownies.

“Consumers are always looking for alternatives to sugar- and carb-laden snacks,” said Joe Ens, HighKey co-CEO. “HighKey has mastered traditional sweets, so it was the perfect time to take on a salty option. “ HighKey’s Almond Flour Crackers have a suggested retail price of $13.97 and are available for purchase online at HighKey’s website and Amazon.com. www.highkey.com

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COMMERCIAL BAKING

NEW PRODUCT SHOWCASE

Organic Seeded Multigrain Bread Rudi’s Rocky Mountain Bakery is building on the company’s landmark rebrand with the launch of its Organic Seeded Multigrain Bread.

This latest addition to the brand’s lineup of baked goods is made with organic whole wheat flour and organic rolled oats, featuring a unique 24-hour fermentation process that benefits gut health and produces a richer flavor and softer texture.

Consumers can find the 22-oz. loaves at select retailers in Colorado, with expansion nationwide in the coming months.

The Boulder-based bakery’s new Organic Seeded Multigrain Bread combines functional ingredients with a centuries-old fermentation technique, which is one of the oldest and most traditional ways to make bread. The process causes “good bacteria” to break down and create lactic acid, which helps the gut better absorb nutrients in the bread.

Photo courtesy of Rudi’s Rocky Mountain Bakery

This Organic Seeded Multigrain Bread features a nutritious blend of organic flax seeds, organic pumpkin seeds, organic sunflower seeds and organic poppy seeds, which results in 12 grams of whole grains and 4 grams of protein per serving.

“We are thrilled to go back to our roots and incorporate 24-hour fermentation into our core breads and new product offerings for Rudi’s,” said Brian McGuire, Rudi’s CEO. “We recognize that gut health is increasingly important to our consumers. Innovation is at the forefront of our strategy for this year, and we plan on bringing more unique selections to the category in the months to come.” www.rudisbakery.com

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NEW PRODUCT SHOWCASE

Build Your Own Pure Batch Pure Batch is a sweet goods producer that encourages consumers, “Don’t fear the treat.” Developed in 2015 by Angela Millin and her mother, “Mama” Millin, this Hillsborough, NJ-based company appeals to healthand allergy-conscious consumers who still want to enjoy indulgent treats.

The mother-daughter duo created Pure Batch after Mama’s breast cancer survival and quest for a purely healthy lifestyle. Today, the brand sells brownies, cookies and truffles — seven SKUs in all — online, with shipping to the continental US. Select SKUs are also available in some retail outlets in the New York and New Jersey markets.

All Pure Batch products are certified organic, vegan, and peanut-, soyand gluten-free and sold refrigerated with a 45- to 60-day shelf life.

Pure Batch recently launched Build Your Own Batch, allowing consumers to choose 10 of any product (or combination) for $60 per batch or $54 with a monthly subscription for a batch of 10 every month.

In May, the company marketed Build Your Own Batch as a Mother’s Day promotion after consumer feedback suggested it as a gift item. “It’s often easier to indulge someone else than to indulge yourself,” said founder Angela Millin. “Build Your Own Batch has been really popular for gifting.”

Every batch is shipped with a personal note from Mama Millin, and the company has started to include a gift note with the gift batches as well.

“Not only do you get a note from my mom, but if you’re sending it as a gift, that person will also get a personal note from her as well,” Angela said. “It allows people to feel connected and makes the product more experiential.” www.purebatch.com

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Photo courtesy of Pure Batch

The flagship All Day Brownie is made with a black bean base and a touch of low-glycemic sweetener. A 6-pack of individually wrapped 3.5-oz. brownies sells for $35.99. Cookies include Cacao Chip and Almond Pignoli varieties, both of which sell online for $39.99 for an 8-pack of individually wrapped 1.55-oz. cookies. Truffle varieties include Cookie Dough, Chocolate Coconut, Snickerdoodle and Espresso; each variety comes in a 6-pack for $35.99. Each package includes two truffles.

NEW PRODUCT SHOWCASE

Truffle Crumb Cakes

Photo courtesy of Milk Bar

Milk Bar recently launched a new retail line of Truffle Crumb Cakes, inspired by the original product sold at its bakeries in New York; Los Angeles; Washington, DC; Boston; Las Vegas and Toronto, Canada.

Known for its decadent desserts in its foodservice locations, Milk Bar has added Truffle Crumb Cakes to its “Milk Bar at the Grocery Store” lineup, which also includes five cookie varieties, including Compost, Cornflake Chocolate Chip Marshmallow, Confetti, Chocolate Confetti and Pancake cookies.

The crumb cakes come in two varieties: Strawberry Shortcake and Chocolate Pretzel. The limited-edition Strawberry Shortcake Truffle Crumb Cakes are made from vanilla-flavored shortcake and coated in pink sprinkles and crunchy strawberry crumbs. The Chocolate Pretzel Truffle Crumb Cakes are made from pretzel vanilla cake and coated in chocolate pretzel crumbs.

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Milk Bar’s new Truffle Crumb Cakes varieties join Birthday, Chocolate Friendly and Chocolate Chip in the lineup. They are available nationwide at Target and Whole Foods stores. www.milkbarstore.com

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Photo courtesy of Amazon

Amazon, following a 54% jump in online grocery sales last year, has expanded its food offerings with Aplenty, a private food label available both online and in-store at Amazon Fresh locations.

Amazon Aplenty

Private label brands have seen steady growth over the past few years.

According to IRI, private label accounted for nearly a fifth of CPG sales growth in 2020.

The Seattle, WA-based brand’s products span from salty snacks, cookies and crackers to condiments, sauces and frozen foods and contain no artificial flavors, synthetic colors or high fructose corn syrup.

The initial rollout includes small-batch Kettle Cooked Potato Chips in Pink Himalayan Salt and Parmesan Garlic flavors ($2.39 per 8-oz. bag) and Pita Mini Crackers in White Cheddar, Sriracha and Cheese Pizza flavors ($2.49 per 5-oz. box). Sweet snacks include Mini Grahams in Milk and Dark Chocolate ($3.29 per 5-oz. bag) and Crispy Mini Cookies in Salted Caramel Chip, Chocolate Chip and Double Chocolate Chip ($2.69 per 8-oz. box). www.amazon.com

NEW PRODUCT SHOWCASE

All-Day Savory Protein Bars BLD Bar is an all-new protein bar brand with products featuring savory flavors and low amounts of sweetness. These new bars come in four flavors: Country Ranch, Everything Bagel, Margarita Lime and Smoky BBQ. The flavors were inspired by breakfast, lunch and dinner ingredients with the intention of giving consumers something they can eat for any meal of the day.

“BLD Bars don’t masquerade as candy bars,” said Anish Vanmali, owner of the Northridge, CA-based company. “Your choices are no longer limited to dessert-flavored protein bars high in sugar and filled with preservatives. BLD Bars are made to eat at any time of the day.”

The bars contain a blend of protein, carbs and fats for sustainable, long-lasting energy. Each 40-gram bar is made with simple plant-based and gluten-free ingredients. Depending on the flavor, they are between 150-170 calories and packed with 8-9 grams of protein and 7 grams of healthy fats. The 10-13 net carbs in each bar are ideal for a quick boost of energy for the healthy-living consumer, according to the company.

On April 27, Vanmali launched a Kickstarter campaign to expedite the bars from test batches to large-scale production. In appreciation for financial commitment, incentives and rewards are available for consumers who pledge support for the brand.

The testing of these products will start in June to ensure production meets recipe consistency, taste and quality. Bars are currently available for pre-order on the company website.

“The market shows there is a demand for BLD Bars,” Vanmali said.

“I’m ready to scale up the brand and bring a revolutionary variety of healthy, nutritional snacks to the market.” www.bldbar.com

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Photo courtesy of BLD Bar

“We have spent more than a year testing the market, prototyping and gathering feedback from customers,” Vanmali said. “Whether someone wants a refreshing morning boost from our Margarita Lime bar or a late-night snack like the Everything Bagel bar, we got it covered.”

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NEW PRODUCT SHOWCASE

Almond ButterFilled Pretzels Pretzels Inc. has expanded its line of products to include almond butter-filled pretzels to accommodate consumer demand for more tasty, healthy pretzel-based snacks.

“We are thrilled to launch our new almond butter-filled pretzel, which exemplifies our commitment to innovation,” said Greg Pearson, CEO of Bluffton, IN-based Pretzels Inc. “We continue to develop our exceptional pipeline of differentiated products to serve changing consumer preferences. Innovation is at the heart of everything we do, from our dedicated R&D team, which has doubled in size over the past year, to our state-of-the-art manufacturing facilities and innovation center. We are well-positioned to drive growth in our business and our customers’ businesses while reaching consumers with the innovative products they crave.”

“Through our consumer insights research, we kept hearing requests for more variety in the pretzel category and, in particular, requests for new types of great-tasting filled pretzels,” Pearson said. “Likewise, our customers were requesting more premium products to increase basket ring.

Combining these insights with the over-performance of filled pretzels and jarred almond butter, it was clear that we could bring high value to customers with this brand-new product. We look forward to introducing additional, similarly innovative products to the snack category in the years to come.”

The almond butter-filled pretzels are already receiving positive reviews from consumers, and the company expects more to come.

The product was launched under the Harvest Road brand at Walmart stores nationwide. Additionally, Pretzels Inc. partnered with various retailers as a premium private-label offering. A 14-oz. resealable bag of the almond butter-filled snacks has a suggested retail price of $4.99, and consumers can also order them directly online. www.pretzels-inc.com

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Photo courtesy of Pretzels Inc.

Using both its marketing team and real-time production trials led by dedicated food scientists, Pretzels Inc. searches for product possibilities through consumer insight research. This knowledge has revealed the growth of the filled pretzel category in recent years, and a spike of 17.5% growth on volume from 2020 alone. In addition, almond butter is shaping up to be a consumer favorite in the nut butter category, growing 18.6% on volume in 2020, according to the company’s research.

Expanding Artisan Take & Bake La Brea Bakery has expanded its Take & Bake portfolio with the launch of six new breads, including two different sandwich rolls, three dinner rolls and a new twin-pack baguette.

“Last year, we saw a steady increase in consumer demand for our Take & Bake breads, so to keep up with demand, we enhanced our automation processes at our bakeries to support growth and expansion,” said Chris Prociv, SVP of marketing, innovation and R&D for Aspire Bakeries, parent company to Los Angeles-based La Brea Bakery.

The Take & Bake breads are pre-packaged and require minimal labor at the retail level. While shipped frozen, these breads boast a six-day ambient shelf life, making it easy for consumers to bake the bread immediately or freeze it to be enjoyed later. The majority of the breads are certified non-GMO, kosher and vegan.

Photo courtesy of Aspire Bakeries

The new flavors include Seeded Sourdough Roll, which has a thin, crispy crust and chewy interior with a rich sourdough taste enhanced with millet, flax and poppy seeds; Everything Roll, which has a soft interior, poppy seeds throughout and a crunchy topping of onions, poppy and sesame seeds; Sunflower Turmeric Roll, which is flavored with poppy and sunflower seeds and turmeric spices for extra color and flavor; Rosemary Garlic Focaccia Roll with a crisp exterior and chewy center and roasted garlic and rosemary throughout; French Sandwich Rolls with a smooth taste and golden crust; and Twin-Pack Ancient Grain Baguette, made with a blend of nine grains and seeds along with the slow fermentation of the company’s signature sourdough.

The company also refreshed its packaging across the entire Take & Bake portfolio. Information on the front includes messaging around no artificial preservatives, flavors or colors and a callout that the breads can be baked right away or frozen to be baked fresh later. The back includes recipe suggestions and simple baking instructions to allow for customized textures.

With the addition of these new varieties, La Brea Bakery’s Take & Bake portfolio now includes 13 products. The new breads have a suggested retail price of $2.99-3.99 and are available nationwide at retail partners such as Kroger, Albertsons and Harris Teeter. www.labreabakery.com

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COMMERCIAL BAKING

NEW PRODUCT SHOWCASE

Stepping Into the Cookie Aisle Photo courtesy of General Mills

Pillsbury stepped into the cookie aisle this year with its newest creation, ready-to-eat Soft Baked Cookies.

Long known for its cookie dough, Pillsbury created the new finished cookie line using real butter and shortening for a soft texture to create a packaged, ready-to-eat cookie that mimics one fresh from the oven.

The cookies come in five homemade-inspired flavors: Chocolate Chip, Butterscotch Chocolate Chip, Confetti, Sugar with Drizzled Icing and Peanut Butter with Chocolatey Drizzle.

“Pillsbury is a beloved baking brand that has been around for more than 100 years, but its products have never been in the cookie aisle until now,” said Jeff Caswell, president of General Mills Snacks Division.

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“While our fans love baking Pillsbury products in the oven, our consumer research indicates there are times that a ready-to-eat cookie is preferred. We focused on launching Pillsbury Soft Baked Cookies for that quick treat, knowing there is not always time for baking.”

Pillsbury’s new product reviews reveal some consumers favoring one flavor over another, along with that classic cookie divide between consumers ... some people favor crunchy and plain cookies, but many others are partial to soft, sweet and gooey.

The Soft Baked Cookies can be purchased in a resealable package of 18 snack-size cookies for a suggested retail price of $3.69. The cookies launched at Walmart stores in March with a pre-order campaign and made their way to retailers nationwide in April. www.pillsbury.com

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NEW PRODUCT SHOWCASE

Killer Brownie for Breakfast The Killer Brownie Co. has taken its products to a new daypart with its new Breakfast Blondies.

Branded as the “brownie specialists,” this Miamisburg, OH-based company focuses its production solely on brownies.

Photo courtesy of The Killer Brownie Co.

Breakfast Blondies fit the bill for consumers returning to their busy lifestyles and seeking a portable breakfast option that’s outside the norm. According to the company, interest in on-the-go breakfast has risen 154%. Additionally, The Killer Brownie Co. noted that two out of three consumers enjoy breakfast-style snacks.

And Killer Brownie’s clean ingredients list makes the indulgent breakfast item an appealing choice.

Breakfast Blondies come in two varieties: Apple Pie Oatmeal Crisp and Blueberry Oatmeal Crumble.

Apple Pie is a Buttery Blonde Brownie made with real apples and rolled oats and topped with a brown sugar cookie crumble. Blueberry is also a Buttery Blonde Brownie made with whole blueberries and rolled oats with a brown sugar cookie crumble.

“We made a strategic decision to specialize only in brownies because there is so much opportunity within that space,” said Chimene Ross, The Killer Brownie Co. president and chief customer officer.

“We can expand within the category and cover everyone’s needs who are looking for different types of brownies.”

Both varieties wholesale in a case of 12 containers of 2-count packages. www.killerbrownie.com

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NEW PRODUCT SHOWCASE

Soft-Baked and Keto-Friendly The Cookie Department added three new keto-friendly flavors — Champion Chip (chocolate chip), Cake Walk (birthday cake) and Mint Condition (double chocolate mint) — to its line of functional cookies.

Consumers can indulge in these soft-baked treats while enjoying their benefits. Each product in the company’s Fully Functional line is ketofriendly, macro-friendly, non-GMO and low glycemic.

Since 2009, the West Hollywood, CA-based company has been crafting its all-natural recipes around flavor and function, a combination that’s grown increasingly important as consumers seek better-for-you products. The brand is focused on pairing classic flavors with beneficial ingredients like superfoods, probiotics and protein for products that are low-carb, low-sugar and gluten-free.

After more than 60 trial-and-error batches of its double chocolate coffee flavor, founder Akiva Resnikoff perfected the Awaken Baked cookie, which contains a full cup of coffee in each serving. This cookie would become the signature of The Cookie Department, which in 2019 began to take shape as one of America’s leading ketogenic cookie makers.

Today, The Cookie Department serves online more than 15,000 unique monthly customers like Elannah with specialized dietary needs, including diabetics, epileptics, celiacs and the weight/carb-conscious. www.thecookiedepartment.com

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Photo courtesy of The Cookie Department

Due to her keto diet, Resnikoff’s wife Elannah wasn’t able to indulge in her husband’s line of gourmet cookies, and there weren’t yet many keto-friendly sweets on the market. So, Resnikoff started baking her indulgent treats without the sugar, carbs or gluten.

Together, they transitioned the cookie line to focus solely on their favorite keto creations.

Photo courtesy of Frito-Lay

Ruffles Flamin’ Hot BBQ Frito-Lay has released a new flavor in its long line of Ruffles potato chips: Ruffles Flamin’ Hot BBQ. This is the first time the Plano, TX-based company has combined the tangy BBQ flavor with the popular Flamin’ Hot ingredient. The brand has teamed up with the NBA for this new flavor, tapping Boston Celtics player Jayson Tatum as the face of the flavor, leaning on his St. Louis upbringing as the inspiration.

“We’re thrilled to launch Own Your Ridges, which is meant to inspire our fans to own all the things about them that ‘zig’ when everyone else ‘zags,’” said Stacy Taffet, VP of marketing, Frito-Lay North America.

Ruffles Flamin’ Hot BBQ chips can be found now at most retailers nationwide for a suggested retail price of $4.29 for an 8-oz. bag, or $1.99 for a 2.5-oz. bag. www.ruffles.com

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NEW PRODUCT SHOWCASE

Healthy Pizza with Cauliflower Crust Newman’s Own has met consumer demand with a new healthy variety of frozen food with its Cauliflower Crust Thin and Crispy pizzas. With two nutrient-packed flavors — Margherita and Cheese — the pizzas are made with fresh ingredients for a healthy alternative to other frozen pizzas.

Photo courtesy of Newman’s Own, Inc.

The Cauliflower Crust Thin and Crispy pizzas are loaded with 100% whole-milk mozzarella, added parmesan for extra flavor and texture, pure olive oil, ripe tomatoes and real cauliflower baked into the crust. Both pizzas are gluten-free and made with no added sugars and with high-quality ingredients for health-conscious consumers.

According to Newman’s Own research through Technomic, 43% of consumers eat pizza weekly and 49% want more authentic pizza choices made with nutrient-rich ingredients.

“At Newman’s Own, we make sure all of our products live up to Paul Newman’s two founding principles: creating great-tasting food and donating 100% of profits to charity,” said Bruce Bruemmer, VP of Marketing for Westport, CT-based Newman’s Own, Inc. “Our commitment to quality is a cornerstone of the Newman’s Own brand, so we’ve worked hard to perfect the cauliflower crust to ensure we were providing consumers with a superior pizza that tastes so great, you wouldn’t even know the crust is packed with cauliflower.”

The 12-oz. cauliflower crust pizzas are available for purchase at retail outlets nationwide for a suggested retail price of $7.29 each. www.newmansown.com

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NEW PRODUCT SHOWCASE

Organic Seed Flour Crackers Simple Mills is on a mission to enrich consumers’ lives and bodies through clean, nutritious foods. Its latest launch is a line of gluten-free, grain-free Organic Seed Flour Crackers, which adds to the company’s extensive selection of plant-based product offerings.

Simple Mills is known for sweet goods such as cookies, frostings, soft baked bars and more, but these new crackers provide a savory spin for a brand that’s branching out with its first-ever USDA Certified Organic product. Its Organic Seed Flour Crackers contain ingredients made with regenerative farming practices, which promote healthy soil and mark a commitment to advancing sustainable agriculture and restoring ecosystems.

Photo courtesy of SimpleMills

The product’s No. 1 ingredient is a seed blend, made from a mixture of pumpkin, sunflower and flax seeds.

These seeds are high in protein and fiber, as well as unsaturated fats, which may improve blood cholesterol levels and decrease the risk of heart disease. Baked in Simple Mills’ ovens, the seed blend develops roasted nutty flavors that pair well with sweet and savory dips and toppings, according to the company.

The crackers launched in April in three varieties: Everything, Original and Garlic Herb. Consumers can order them in 4.25-oz. boxes online on the Simple Mills website or Amazon.com for a suggested retail price of $4.99. www.simplemills.com

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Brazilian Breakfast Sandwiches Brazi Bites is bringing a Latin American twist to the most important meal of the day. Inspired by Brazil’s popular grilled cheese, ”queijo-quente,” the company’s new line of Homestyle Breakfast Sandwiches delivers conveniently frozen products that pack a gluten-free, protein-heavy punch.

Junea Rocha, co-founder and CEO of Brazi Bites, designed these breakfast sandwiches around an authentic family recipe using simple, wholesome ingredients. This approach isn’t just a differentiator; Rocha said these products fill a clear gap in the market.

“While frozen, convenient breakfast is seeing strong sales growth, better-for-you frozen is growing at two to three times the rate of the category as a whole,” Rocha said. “About 88% of shoppers perceive frozen breakfast food as non-nutritious, showcasing an opportunity for Brazi Bites to win with a betterfor-you offering. With limited gluten-free breakfast sandwich options on the market, and no single-serve options, consumers are missing a convenient product to jumpstart their day.”

Photo courtesy of Brazi Bites

Another innovation from Brazi Bites’ breakfast sandwiches is the Micro-Grill crisping sleeve. Designed to turn any ordinary microwave into a panini-style grill, this technology creates deliciously toasted bread every time.

“One of the biggest complaints consumers have about frozen breakfast foods is that they have cold spots and are often soggy after microwaved,” Rocha said. “We were able to solve these issues and deliver an experience we believe consumers will enjoy.”

Brazi Bites’ Homestyle Breakfast Sandwiches launched this spring at select Target stores in Arizona, California, Nevada, Oregon, Utah and Washington. The sandwiches, which have a suggested retail price of $4.49, are available in four varieties: Turkey Bacon, Egg & Cheddar; Turkey Sausage, Egg & Cheddar; Double Egg & Cheddar; and Bacon, Egg & Cheddar. www.brazibites.com

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NEW PRODUCT SHOWCASE

Keto-Friendly Hot Dog Buns

Photo courtesy ofAlpha Baking Co.

Natural Ovens Bakery, a retail brand owned by Chicago-based Alpha Baking Co., has added hot dog buns to its keto-friendly product line. This expansion is based on the popularity of the company’s keto-friendly bread and hamburger buns, which launched last year.

dogs and other grilled favorites,” said Tim Lotesto, senior director, national retail key accounts for Alpha Baking. “Natural Ovens keto-friendly hot dog buns provide carb-conscious consumers with a way to enjoy these classic summertime meals without having to worry about net carbs.”

Featuring 1 net carb per serving and more fiber than traditional buns, these keto-friendly hot dog buns also include a cleaner list of ingredients. The buns contain 26 grams of carbs and 25 grams of fiber per serving and are made without any artificial sweeteners or flavors.

More consumers are cutting carbohydrates out of their diets to lose weight, and as they seek keto-friendly products that fit the bill, Natural Ovens Bakery is filling the niche with products that are also clean-label and indulgent.

Natural Ovens’ 8- and 12-count keto-friendly hot dog buns can be ordered online via the Natural Ovens website and Amazon.com.

The 12-count version launched last month at Costco locations throughout the Midwest. www.naturalovens.com

“We’ve heard from retailers that keto sales don’t show signs of slowing down, and consumers are looking for keto-friendly options that complement their favorite summer meals like hot

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NEW PRODUCT SHOWCASE

Country Style Butter Bread Arnold, Brownberry and Oroweat — brands of Horsham, PA-based Bimbo Bakeries USA (BBU) — have taken one of the classic bread combinations to new heights with the new Country Style Butter Bread, baked with Land O Lakes butter. According to BBU, it’s a fresh, delicious taste the whole family will love.

The new bread variety is a part of many Country Style Breads from Arnold, Brownberry and Oroweat. Jessica Grane, marketing director, premium and artisan breads, said the company is thrilled to partner with such a strong brand as Land O Lakes for this new addition.

“As the largest premium bread brand in the country, we are delighted to partner with the leading branded butter, Land O Lakes, to elevate this classic pairing,” Grange said in a press release. “This strategic alliance brings America’s favorite butter to the bread aisle and is soon to become a household staple.”

The new variety features simple ingredients such as whole milk and sea salt and is free from artificial preservatives, colors and flavors. It’s available at major retailers across the US for a suggested retail price of $4.49 per loaf.

Photo courtesy of Bimbo Bakeries USA

In addition to Arnold, Brownberry and Oroweat, BBU is behind several leading brands serving consumers with new and classic favorites, including Thomas’ and Mrs Baird’s.

Shivani Cashmore, BBU brand manager, said the company spent about a year developing the bread line from concept to store shelves. The reception in the market has been a strong one so far, she said, totaling a whopping $4.8 million in sales in the first six months of introduction since launching on October 19, 2020. www.bimbobakeriesusa.com

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NEW PRODUCT SHOWCASE

Climate-Friendly Crackers Airly is a new company that’s taking a bite out of climate change with its Oat Cloud Crackers. This new line of products includes four flavors: Cheddar, Sea Salt, Salted Caramel and Chocolate.

These innovative products are sold by Bright Future Foods, a wholly owned subsidiary of Post Holdings, Inc, a St. Louis, MO-based consumer packaged goods company.

With nearly 25% of greenhouse gases today coming from the global food supply, Airly was launched with one question: “What if?” What if instead of trying to be “less bad,” companies could use food to actually reverse climate change?

Airly’s Oat Cloud Crackers launched this May in 7.5-oz. boxes, with each individual flavor available in 3-packs for $14.97, as well as a variety pack that includes one box of each flavor for $19.97. Consumers can purchase these products now on the Airly website and soon at grocery retailers nationwide. www.airlyfoods.com

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Photo courtesy ofAirly

Each crunchy cracker with climate-positive oats and other responsibly sourced ingredients, which results in wholesome, whole-grain snacks that remove 21 grams of CO2 from the atmosphere with each box.

Photo courtesy of Clif Bar & Co.

Clif Bar & Co. is bringing something new to the world of snacking from its headquarters in Emeryville, CA. Its new product, Clif Bar Thins, are crispy cereal bars full of crunch and light on calories — coming in at 100 calories per 2-pack.

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Chip, Chocolate Peanut Brownie and White Chocolate Macadamia Nut. The idea for Clif Bar Thins was conceived and brought to life in just six months … and the company said it’s been a smashing success so far.

At 5 grams of sugar per pack, the bars also have a plethora of organic ingredients. Some stars of the show include organic rolled oats, organic cane sugar and organic unsweetened chocolate.

“They are a perfectly portioned, crispy and crunchy snack-time pickme-up,” said Sarah Lynam, senior manager, brand communication and influencer marketing. “The Clif Bar Thins variety pack has been a top seller on [our website].”

They’re sold in boxes of seven and retail for $7.30. The thins come in three classic Clif flavors: Chocolate

The thins are available now online and at Walmart stores nationwide. www.clifbar.com

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NEW PRODUCT SHOWCASE

Organic Take & Bake Breads Izzio Artisan Bakery recently expanded its Take & Bake product line with three new organic varieties: sourdough, ciabatta and demi baguette. These products feature nutritious fresh-milled flour, 100% traceable non-GMO seeds and no artificial flavors, preservatives or colors.

“We’re used to using local flour and its variation in artisan bread, so the creation of the Organic Take & Bake did not take long,” said Elena Kelsey, digital marketing manager for Louisville, CO-based Izzio Artisan Bakery. “Organic products are mainstream, and our retailers asked us to fill this demand, but this line is just a continuation of our brand. We always aim to bring genuine artisan loaves to grocery stores for an affordable price.”

Each loaf is made with authentic small-batch baking methods and extended natural fermentation, where some loaves take up to 72 hours. The result is bread that has a unique texture, deep flavor and artisan appearance.

Take-and-bake breads are becoming increasingly popular as consumers look for products that stay fresh for longer. Izzio combines craft and convenience with these pre-bagged breads, ready to freeze for days at a time until it’s popped in the oven for a fresh-baked taste.

JUNE 2021 NEW PRODUCTS ANNUAL

Photo courtesy of Izzio Artisan Bakery

Consumers can find Izzio’s Organic Take & Bake breads at select retail grocers nationwide, as well as on the company’s website. The breads available online are sold in packs of two, three, five and six. www.izziobreads.com

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NEW PRODUCT SHOWCASE

Low-Sugar Stroopwafels Sweet Amsterdam is no stranger to innovation, having started out as a Los Angeles-based food truck with one simple goal: to spread the joy of Dutch desserts in the US. But when founder Farhad Faqiri realized he couldn’t reach many people with dietary restrictions, he decided to expand the offerings of the cornerstone product, the Stroopwafel, a wafer cookie made with two thin layers of baked dough joined by a caramel filling.

“We decided to partner with a professional baker to create a betterfor-you Stroopwafel,” Faqiri said. “In 2020 we did a major rebranding and announced three new flavors with improved recipes and a completely new logo and packaging designs. In addition to our allergy-friendly approach, we also improved our recipe by reducing the sugar content by more than 50% to 5 grams per serving.”

The company’s Stroopwafels are thoughtfully formulated to be not only sugar-free but also gluten-free, dairy-free, soy-free, organic, non-GMO and kosher. They are currently available in Caramel Cinnamon, Lemon Bar, Speculaas Spice and Chocolate Banana flavors.

While the Stroopwafel is a traditional Dutch dessert, Sweet Amsterdam is using a creative approach to breathe new life into a classic.

The company is focused on a direct-to-consumer approach via e-commerce, with its products for sale on its own website, as well as on Amazon.com and Walmart.com. These Stroopwafels are individually packaged in a box of 12 with a suggested retail price of $14.99. In May, the company launched a 5-pack version of the Lemon Bar and Speculaas Spice flavors. “This 5-pack size will be a great way for new consumers to try our products with minimum investment, going on sale at Amazon.com for $8.99 with free shipping.” www.sweetamsterdam.com

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Photo courtesy of Sweet Amsterdam

“After traveling around the world, I’ve noticed that we all have common snacking habits. We snack when we’re sad, stressed, busy or bored because we hope that it makes us feel better,” Faqiri said, noting that many snack options leave consumers choosing between health and taste. “Too many people have to snack with sacrifices.

That’s why we’re on a mission to reinvent the purpose of snacking in America by creating the ultimate feel-good cookie.”

Moonshot ClimateFriendly Crackers Moonshot is contributing to the environmental sustainability movement one bite at a time with its climate-friendly crackers. Launched in late 2020 as the Mountain View, CA-based company’s flagship product line, the wheat crackers are available in Sourdough Sea Salt, Rosemary Garlic and Tomato Basil flavors.

They are made with organic ingredients, heart-healthy oil and no added sugar.

The carbon-neutral company uses a holistic approach, considering its impacts on people and the planet — including its ingredients, packaging and how its snacks are made — without sacrificing the taste or quality of its crackers. This allows consumers to be part of a climate solution while snacking.

Moonshot ethically sources its wheat from family-owned farms that use regenerative agricultural practices. This approach, led by Indigenous ecological knowledge, draws carbon from the atmosphere back into the soil, resulting in healthier crops, nutrient-dense soil and more biodiversity, according to the company. As part of a larger climate-forward movement, Moonshot has focused on cultivating a community around its brand.

Photo courtesy of Moonshot

“Sustainability is quickly becoming table stakes for consumers as they expect more from brands,” said Rachel Stoczko, communications lead for Moonshot’s parent company, Planet FWD. “Sustainably marketed products accounted for 55% of market growth in food and beverage between 2015 to 2020. And with 68% of Millennials and 73% of Gen Z willing to pay more for sustainable products, that number is only expected to grow.”

“We executed a wide-reaching PR launch when we officially unveiled our crackers to the world, in addition to paying close attention to our social media strategy,” Stoczko said. “At Moonshot, we’re focused on building a community centered around taking steps toward a more climate-friendly lifestyle, and so far, our community has been engaged in the conversation and eager to learn.”

These climate-friendly crackers are available on Moonshot’s website, with carbon-neutral shipping, as well as through online retailers such as Goldune, Bubble Goods, Zero Grocery and Hive Brands. They are also available in brickand-mortar stores such as Foxtrot Market, Pop Up Grocer, New Leaf and Raley’s, with more retail locations coming soon.

Moonshot’s climate-friendly crackers are available in 113-gram boxes with a suggested retail price of $6. www.moonshotsnacks.com

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THE LAST WORD F R O M T U R N E R W YAT T

The Circular Supply Chain more circular, Citizen Brewing makes an upcycled-bread beer, then uses the spent grain to make snack bars.

Bakers today have a distinct need to keep up with consumer demand for sustainable products, sparking a booming movement with upcycled food and ingredients. Simply put, “upcycle” means minimizing food waste by creating new products out of otherwise wasted ingredients.

Secondly — and even more turnkey — you can include someone else’s upcycled ingredient in your bakery formulation. It makes an impact on food waste while creating a nutritious, innovative product. The Upcycled Food Association has dozens of upcycled ingredient suppliers within its network, including companies that create ingredients from spent grains, coffee plants, pecan shells, raspberry seeds and more.

Upcycling prevents global food waste, which tops 30% of all food produced and is the leading contributor to global warming, according to Project Drawdown. On top of that, there’s no opposition; more than 99% of consumers think reducing food waste is important, according to a recent study by Mattson.

The Upcycled Food Association is making these products more accessible across the supply chain with initiatives like the Upcycled Certified program, which certifies products and ingredients that are reducing food waste. Ultimately, a circular supply chain keeps the industry moving forward. CB

Think of upcycling as a win-win-win opportunity — good for consumers, good for the environment and good for the bottom line — with two ways to leverage it.

The first way to benefit from this new industry is to commercialize your own bakery byproducts into a new upcycled ingredient. Chances are, you have something going to waste somewhere in your supply chain, and that’s costing you money. Instead, use it to create something new. For example, Crust Brewing is using excess bread to make craft beer. Even

JUNE 2021 NEW PRODUCTS ANNUAL

— Turner Wyatt is a social entrepreneur focused on climate change via food waste prevention. He is the co-founder and CEO of the Upcycled Food Association, which aims to prevent food waste by growing the upcycled food economy.

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