Commercial Baking October | Q4 2024 by AvantFoodMedia

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COMMERCIAL BAKING

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The original pretzel machine and so much more!

Passion for Knots, Pretzels, Rings and Twists

Cover: Opening More Than A Bakery was a pivotal moment in the Quigg family history. Now, robotic automation begins the next chapter. Read more on page 20.

Photo by Avant Food Media

Muses and Mentors

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

WATCH NOW:

Joanie Spencer talks about the significance of mentors in the baking industry.

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Molly Blakeley | founder | Molly Bz Gourmet Cookies LinkedIn post reflecting on her entrepreneurial journey

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“Lessons learned: Whatever we did right, repeat it. Whatever we needed to do better, fix it. We started producing [on a new line] about a month ago, and our yields are better than any of our other lines at this point. Now, we can apply what we’ve learned here to the other line so it runs just as well.”

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Tony Martin | president | Martin’s Famous Pastry Shoppe From Season 12 of the Troubleshooting Innovation podcast

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“Part of where AI can help in the [food] production value chain is being able to reassess your recipes and say if they need to be changed or take external parameters into account. This data-driven decisionmaking creates a connected ecosystem of different use cases.”

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During the Institute of Food Technologists’ IFT FIRST event

“It truly is about having all the innovation, people and networking there to help support end-to-end product development. It’s manufacturing; it’s ingredients; it’s packaging. Everything you need is going to be on that floor.”

“From working here, I saw that people — no matter who they are or what they do, whether it’s on the floor or in an office — want to form a relationship with my parents. I think that’s because they make work a positive place and more like a community.”

Cailyn Quigg | summer intern | More Than A Bakery Reflecting on her experience at the bakery where her parents, Bill and Felicia Quigg, are president and VP, respectively

Photo courtesy of the Quigg family

Ashley Robertson | director of marketing and communications | Corbion BakingTECH 2025 program chair | American Society of Baking On the new Formulation Floor feature at BakingTECH 2025

Photo via LinkedIn

BUILDING A LEGACY

As a spinoff of the country’s oldest family-owned cookie/cracker producer, More Than A Bakery is out of startup mode and living its best life.

BY JOANIE SPENCER

Time is a funny thing. The days are long, but the years are short. In the blink of an eye, a lifetime passes, leaving generations to contemplate their contribution to a legacy. That’s especially true for family-owned bakeries. When business passes down, each generation has an opportunity to create its own pivotal moments … the chance to write their own chapter in a long family story.

When James Quigg Jr. looked back on his chapter, he marked automating the flour system at Richmond, IN-based Richmond Baking as his pivotal contribution. For Bill Quigg, James’ son and current president of Richmond Baking and its sister company, Versailles, KY-based More Than A Bakery, the pivotal moments build a legacy.

Bill and his wife, Felicia, spun off More Than A Bakery with a mission to create exactly what the name suggested: a new kind of commercial baking culture that combined the grit and hard skills of manufacturing with the ties that bind like family.

“One of our pivotal moments was creating More Than A Bakery,” Bill said. “There was a lot of work we did from a design standpoint, and Felicia created a culture that connected the people and company in a way that very much intertwined them together.”

While the original Richmond Baking operation is alive and well, More Than A Bakery is

producing cookies and crackers for contract manufacturing customers and its own MJM brand. It’s empowering its workforce — Family Members, as they’re called here — and making huge strides in automation while maintaining the Quigg family values passed on through four generations.

From the time More Than A Bakery started up production in this 225,000-square-foot facility, the team maintained a mindset of curiosity that not only questions the status quo but also at times shatters it. From the building’s layout to the “all for one and one for all” mentality, More Than A Bakery has spent the past seven years changing what’s possible for modern commercial baking.

“We’ve had a lot of obstacles thrown at us over the past seven years,” said Felicia Quigg, the company’s VP of family pride. “Obviously, we’re a different kind of startup, but you always hear people talk about the five-year mark for startups getting their footing, and we definitely felt that. We’ve taken a lot of different shapes since the beginning, and it hasn’t been a linear progression, but we’ve stayed strong, and we’re still here.”

When the operation started up in 2017, it was designed with the highest food safety standards, earning SQF Level III certification. Crossing the threshold into the bakery means passing from the “dirty” side to the “clean” side; to do so requires not only a wipe-down of any

—Right

Strategic investments in its Family Members and facility have allowed More Than A Bakery to experience significant growth in just seven years.

Photo

FEATURED BAKERY: MORE THAN A BAKERY

outside objects such as cellphones or handbags but also leaving shoes behind in trade for “clean” shoes or covers (that still must pass through sanitation from one area to the next once inside).

The operation’s hygienically zoned layout segments pre-bake from post-bake, with one adjacent “clean corridor” that allows people to get from one end of the plant to the other without entering the pre- or post-bake zones directly.

Entering either side requires uniforms throughout and special “bunny suits” to be worn over the uniform in the pre-bake area. Traversing from any area to another requires a stop at another hand- washing station and a change of hairnet (and, in some cases, shoes). Even ingredients coming into the bakery are considered “dirty” and must go through strict inspections before entering the clean operation.

These high standards have done more than make the operation food-safe;

“We’ve taken a lot of different shapes since the beginning, and it hasn’t been a linear progression, but we’ve stayed strong, and we’re still here.”

Felicia Quigg | VP of family pride | More Than A Bakery

they’ve also led to some new business opportunities.

“We get a lot of comments about how clean our facility is,” said Ian Lady, assistant VP of operations. “When people see how we run, they want to make their product here.”

But that’s just the starting point. Continuous improvement, as well as setting — and refining — processes, is a priority.

“We’ve been focused on putting systems in place across the board for all seven years,” Felicia said. “In the last two or three, we’ve been able to put some real substance behind them. We’re much more purposeful about having a process for everything and holding each other accountable if the process isn’t followed. So, if something goes awry, we know how to follow up and understand why. That couldn’t really happen until we got our real traction.”

During the process of commissioning the robotic packaging line, the Quigg family (center) discovered personal synergy with the Schubert family.

Photo courtesy of Schubert

• Ingredient automation and process design

• Storage

• Conveying

• Dosing

• Fermentation

• Kneading

• Mixing

•Feeding

•Dividing

•Rounding

•Proving

•Moulding

•Portion control

•Pumping

•Decorating

•Quality control

E: info@coperion com www.coperion.com/fhn

Today, Daisy Manjarrez is the company’s VP of continuous improvement, responsible for optimizing processes and operational efficiencies. With those processes, accountability and training, More Than A Bakery, even as part of Richmond Baking, can now say it’s out of startup mode.

The operation has grown into two shifts a day during the week and one shift on the weekend. The shifts accommodate the second line from Reading Bakery Systems (RBS): Line Lugar, named after cookie and cracker icon Tom Lugar, and dedicated to cracker production. It was moved over from the Richmond Baking plant in Georgia, whose operation was folded into More Than A Bakery’s in 2019.

Such a move needs a lot of planning, from moving the physical equipment to incorporating the product runs into the schedule. Accomplishing that while still in startup mode was a feat that required help.

“We worked closely with RBS on this,” Lady said. “They brought a tech down to Georgia and helped us work with contractors to disassemble and unwire the equipment, get it transported here and put back together, and started up again.”

With two lines running, having the AIM system from Shick Esteve has maintained consistency for all products — including ingredient quantities, mix times and lay time for the dough — further enabling that smooth transition from the Georgia facility.

“Since the beginning, the AIM system has been revolutionary,” Lady said. “Out of everything we’ve done, from a processing standpoint, this is one of the best because it ensures everything is done correctly, which is critical for our mixing consistency.”

AIM not only streamlines the operation but also shortens the learning curve for Family Members who might not have a background in baking.

“We don’t have the AIM system in our Indiana bakery, and I would say training takes about half the time here as it does there,” Lady suggested. “Without it, you have to go through every mixing sheet and figure out how everything works. But here, the mixer tells you what to put in and when.”

On Line Exact, the bakery’s original line, cookies and crackers are made on a hybrid Haas-Buhler makeup system that can run either product, working serendipitously with robotic packaging.

Automation in packaging lowered the noise by a comfortable 20 decibels.

In 2019, More Than A Bakery moved a cracker line from its sister plant in Georgia.

Photos by Avant Food Media

A need for flexibility in packaging previously prevented automation; 10 years ago, packaging speed and flexibility were often inverse concepts.

“We would see so many technologies and say, ‘That would be so great to have, but it would only run one product or do this one thing,’” Felicia said. “From a flexibility standpoint, the bang for the buck just wasn’t there for us.”

But today, robotic technology advances have enabled flexibility, and that hit More Than A Bakery’s radar. The company invested in a Schubert robotic packaging system that now does the work nearly 30 people previously did by hand.

“Schubert brings a unique method to its robotics that we hadn’t previously seen,” Bill said. “That said, if it wasn’t for the core technology of robotics fundamentally improving to where it has, we wouldn’t be where we are.”

He sees automation as a flywheel in the bakery, from financial, cultural and engineering standpoints.

“We have this new process that can make us money, and that can help us return more capital back into the business,” he said. “Then that allows us to automate something else. That enables two flywheels, and we can automate in another area, and so on. Then things can just speed up from there.”

This is now Bill’s pivotal moment in the lineage.

The robots made life significantly easier, starting with the post-bake area’s sound level. It dropped by 20 decibels, and Family Members were relieved of doing manual repetitive tasks.

“If it wasn’t for the core technology of robotics fundamentally improving to where it has, we wouldn’t be where we are.”

Bill Quigg | president | More Than A Bakery

But there’s one thing the robots did not eliminate: jobs.

“Not only did we not cut any jobs, but we also increased retention by 20 percent,” Bill said. “Actually, some people have come to us asking when we’ll automate other areas.”

The baking industry is based on relationships, and it’s a core concept for More Than A Bakery. In fact, procuring the Schubert line started from a relationship with The Austin Co., the consulting firm More Than A Bakery hired for its original site selection. More than that, Dave Watson, food, bakery and snacks engineering SME at The Austin Co., was someone Bill and Felicia had known for years, dating back to Watson’s days at Pepperidge Farm.

“We called Dave and told him about this project,” Bill said. “And he told us about several vendors, some of which we’d never heard of, including Schubert.”

Oftentimes when bakers visit tradeshow floors, they’re on a mission to fill a specific need or project. When that happens, tunnel vision can occur. In these cases, they only know what they know, but having an outside view can open new doors.

“We connected with the Schubert team — specifically, the Schubert family — and had a real synergy,” Bill said. “At that point, this became more than a transaction. It was about the relationship, the trust and the integrity.”

From the beginning, the Schubert family had direct involvement with the project, from approving the custom colors, to checking in on the progress, to being present at the factory acceptance test (FAT). In fact, the Schubert and Quigg

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families spent a lot of time together during the Quiggs’ time in Germany, and the FAT became a family affair.

“The minute the Schubert family found out we were bringing our daughters [Cailyn, Lorelei and Brecklyn], they made a point to have their whole family there as well,” Felicia said. “We pride ourselves on being ‘more than,’ but we don’t often get that same treatment in return.”

Now that the system is running, the double pick-and-place robots work from the outside in, with the banks at the front of the line working slightly faster than those at the back.

At the front of each cell, light bars with a 3D scanner assess quality, so out-ofspec product is flagged for the robots to ignore and sent on to the scrap bin.

Certain pick-and-place banks have a plexiglass shield between the robots so that if one robot goes down, maintenance personnel can safely work on it without the other side needing to go offline as well. Conversely, banks without plexiglass can coordinate all four robots to work in concert with one another.

“All the data that’s flying through these machines is unbelievable,” Bill said, noting that the wrappers speed up and slow down, based on the demand from the robots through Schubert’s patented counterflow technology. “That allows you to make sure each one of the wrapper lugs is filled.”

The system was not only designed with redundancies for line efficiency, but it was also designed with growth in mind. With 30,000 square feet in the packaging area, there’s plenty of room to grow, should More Than A Bakery see a large uptick in business.

“One of the benefits of this line is the expandability,” Lady said. “If we experience big growth, we can add more robots and have even more control over our production to maintain predictability.”

Considering More Than A Bakery’s evolution, plans for growth are quite realistic, especially when investments in automation also enable the company to dabble in R&D for its customers. One could say it’s the next iteration of innovation for a company that’s always trying to be a little more than the status quo.

WATCH NOW:

Ian Lady describes how modular robotic packaging can lend itself to growth.

“This facility lends itself toward innovation,” Felicia said. “Our Family Members are creative people, so we definitely have opportunities to come up with more new ideas than we typically have.”

For the automated packaging line, double pick-and-place robots work from the outside in for optimal efficiency.

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In this place, there’s an unconditional support that stems from those strong bonds. And it’s about understanding that people are people, 24 hours a day, seven days a week, not just during the shift. For Felicia, it means supporting the person, even if it means risking losing them. She helped one worker achieve his dream of opening a food truck, right down to helping him write the business plan.

Empowerment is risky, but for Felicia, it all depends on what you’re willing to risk.

“Sure, you could be empowering someone to leave,” she said. “But you could also be empowering them to live.”

That also means more than just helping Family Members follow their dreams. Vive tu sueño — Spanish for “live your dream” — is a phrase Bill writes on his uniform name tag as a reminder that work can be an enjoyable part of work-life balance.

The Quiggs choose their words intentionally. More Than A Bakery isn’t just a name; it’s a challenge.

“The name is a challenge to be better,” Felicia said. “We want to be the people who encourage you to follow your dream, the people who go an extra step. We might not always do it right, but that’s always our intent. We want this to be something more than just a job, in any context or any aspect of the business, whether it’s with customers, vendors, the community or Family Members.” CB

INNOVATIONS FROM THE BAKERY FLOOR

More Than A Bakery may be a spinoff from Richmond Baking, the country’s oldest family-owned cookie/cracker bakery, but operationally, it’s just getting started. With automation as one of the pivotal moments in the four-generation Quigg family ownership, this unique operation is going above and beyond. Below is a list of supplier innovations that can be found in this 225,000-squarefoot bakery.

Haas-Buhler cookie/cracker makeup and oven

Mettler Toledo metal detection

ProMach transport systems

Reading Bakery Systems cracker makeup and oven

Schubert robotic pick-and-place packaging system

Shaffer mixers

Shick Esteve AIM ingredient management

TNA vertical packaging

Photos by Avant Food Media

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Bread Maven

As Rudi’s Rocky Mountain Bakery CEO, Jane Miller knows how to turn energy into progress.

BY JOANIE SPENCER

Jane Miller isn’t afraid of a challenge. She lives by the belief that there’s something to be learned from every experience, whether it’s a success or a failure. As CEO of Boulder, CO-based Rudi’s Rocky Mountain Bakery, maker of organic and gluten-free baked goods, it’s safe to say she’s been around the block a time or two: This is her second stint in the position, and she has served in executive roles in food companies ranging from startups to Fortune 500 global CPG brands.

In every case, she saw what makes this industry special … the love that comes with people feeding people.

“That’s certainly what I love about being in the bread business,” she said. “Yes, the food industry is sort of ‘steady Eddie,’ but it’s an integral part of our lives, especially bread. This is my fourth time working in a bread company, and the fact remains that every meaningful situation in our lives usually involves breaking bread with someone. It’s truly a fabric of our lives.”

Don’t be fooled; Miller doesn’t just live for the soft side of bread. She’s results-driven with a track record to back it up, including being named division president at FritoLay when she was just 36 years old. Then again, rising that high, that young, comes with a lot of lessons. Over her years in the industry, she’s collected those lessons — some happy, some harsh — and draws

on them often as she leads companies and mentors young professionals.

Miller believes that education creates choices, and while sometimes that comes from textbooks, it doesn’t always have to. What’s most important in accumulating knowledge is that we must pass it on.

“I’ve learned that you don’t just put a person in a job; you still have to help them when they get there,” she said. “That’s really informed me as a leader. It’s not enough to provide the opportunity, but you also need to make sure they have a life jacket before throwing them into the proverbial deep end.”

Though she was the first person in her family to attend college, Miller began her education at a young age, doing weekly book reviews with her grandfather, Poppy.

“When Poppy and I would read and review books together, we weren’t reading Green Eggs and Ham ; we were reviewing the second volume of Woodrow Wilson’s presidency,” she recalled. “It helped me early on gain not only a penchant for reading but also for emotional intelligence. The dialogues we would have around those books would be very deep.”

Those conversations became foundational for the type of leader and mentor she wanted to — and would — become.

To this day, she guides young professionals by educating them through the life lessons she has learned on her way up the corporate ladder.

Education and emotional intelligence are critical for upward mobility, but the baking industry also requires a sense of operational excellence and financial savvy, too. This bundle of qualities has guided not only her career but also the path that led her back to Rudi’s.

“I’ve learned that you don’t just put a person in a job; you still have to help them when they get there.”

Jane Miller | CEO | Rudi’s Rocky Mountain Bakery

Returning to the helm of a company can be unnerving, to say the least. But so much has changed since Miller served as CEO for Rudi’s, which was the first to have a national clean-label bread brand. The first time Miller was in the role was in 2008, and she stayed for six years before The Hain Celestial Group acquired the brand in 2014. During that time, she led with such passion that people often confused her for the founder. What a compliment … of sorts.

“It was flattering,” she said. “But at the same time I would think, ‘I know I’m old, but this company started in 1976 … how old do you think I am?’”

All jokes aside, returning to Rudi’s after almost a decade away has been serendipitous in that “you don’t know what you’ve got until it’s gone” kind of way.

A lot had changed for the bakery and for her, but they’d both grown in many ways, too. The market had completely evolved. Not only had there been a global pandemic and supply chain disruption, but the organic and gluten-free markets had taken a major shift into the mainstream that left Rudi’s feeling more like the underdog than the trailblazer it once was.

WATCH NOW:

Jane Miller shares how she manages priorities for a growing bakery business.

Miller had been on a journey of her own, riding a leadership learning curve that took her through two failed startups and one massive success, including the sale of Lily’s Sweets to The Hershey Co. She was a little older and much wiser ... and ready to take on the challenge of bringing Rudi’s

back into the fray, not only for its original, loyal customer base but also for the new organic and gluten-free demographic that wasn’t yet familiar with the brand.

“When I came back, the world had changed,” Miller said. “Rudi’s was still a relevant player, but the competitive environment had changed dramatically.”

The business was a quarter of the size it was when it was sold, but Miller doesn’t shy away from a challenge, especially when it involves something she cares for so deeply. She came back to Rudi’s in 2022 energized and ready to roll, and she’s injected that energy directly into the brand.

Any baker worth their salt must be skilled in the art of the pivot, and that’s the charge Miller is currently leading. While bread has spent years going in and out of favor with consumers bending toward whichever trend the wind blows, Miller is focused on bread as a centrifuge. However, she’s also focusing on white spaces like Texas toast and breakfast sandwiches, where organic and gluten-free bread has an opportunity to snag the spotlight.

“We are now the number one Texas toast brand in the natural channel,” she said, noting that Rudi’s breakfast sandwiches, made with its English muffins and glutenfree brioche buns, are also taking off.

“We’re national at Whole Foods, Sprouts and Kroger with amazing regional players, and we’re starting to spread,” she added. “We found a whole area where we could introduce Rudi’s to customers who didn’t know us, and I feel good about that.”

This time around, Miller is tapping into two things she loves the most. As Rudi’s reinvigorates the brand, she is leading an all-new team that’s ready to blaze new trails, igniting her fire for inspiring people to

do their best work. And though the competition is tougher than it’s ever been, she’s learned something about herself since the last time she led Rudi’s: Miller loves to win.

“I think to bring a brand back, you have to have someone willing to say, ‘We can do this,’” Miller said. “We’ve had some crazy stuff happen in the past year, but this team has stepped up. That can’t really happen unless everyone, starting at the top, really believes in it. And when you like to win, you love competition.”

When Miller looks at where Rudi’s came from and where it’s heading, she sees magic. Competition breeds innovation, and here, it creates opportunities for people to develop new relationships with bread. That’s a place where everyone wins.

“I don’t see competition as a zero-sum game,” she said. “I see it as ‘game on.’” CB

Jane Miller is injecting energy into Rudi’s, creating new products and tapping into new markets.

BREAD AND CAKE ENZYMATIC INNOVATION

As a global leader in the food industry, Puratos USA collaborates with commercial bakers, retailers, foodservice companies and distributors to develop innovative, on-trend and budget-friendly baked goods consumers want.

Puratos has the industrial knowledge and expertise to help mid- and large-size baking companies navigate evolving consumer behaviors and rising ingredient costs with customized solutions that help their businesses stay competitive, relevant and moving forward.

Control and Consistency: The Power of Enzymes

Enzymes allow bakers to gain control over all the uncertainties inherent in the baking process, including variations in temperature and humidity. Bread and cake improvers can:

• Boost flour performance and batter functionality

• Facilitate the mixing, proofing and baking processes

• Ensure a consistent finished product

• Deliver the desired volume, taste and texture

• Extend freshness and shelf life

• Optimize machinability on the production line

They also offer benefits beyond the production floor, including:

• Decreased food waste caused by factors such as premature staling

• Optimized operational efficiencies due to reduced reliance on skilled labor

• Lower commodity and reformulation costs associated with traditional ingredient volatility and ever-changing consumer trends

Tailored Excellence: Puratos’ Complete Enzymes Portfolio

Puratos launched T500, the first complete bread enzyme, in 1953, so it knows a bit about enzymatic solutions. The company’s extensive portfolio ranges from complete multi-purpose enzymes to customized modular approaches that fit specific bakery requirements.

The company holds several enzyme patents and invests significantly in long-term research that generates new baking solutions that can help bakers develop products that stand out from the crowd.

Puratos bread and cake enzymes increase efficiencies through faster product development, easier implementation and greater flexibility. They can be easily incorporated into existing recipes without needing to reformulate or alter food labels or ingredient statements.

Because its enzymatic solutions and dough conditioners are vertically integrated, Puratos can control sourcing, production, supply and functionality.

• S500 — The S500 range of clean-label, complete bread enzymes delivers outstanding dough tolerance, freshness, volume, shape and taste to a variety of bakery applications.

• Acti Fresh — This range of clean-label, enzyme-based solutions can help extend the natural freshness of muffins, cake donuts, snack cakes, brownies and other baked goods. Acti Fresh cake enzymes can also decrease batter costs by reducing the need for expensive ingredients such as eggs and oil without compromising taste and texture.

• Intens — These modular ingredients are a range of enzymes that can be used in multiple bakery applications, including pan bread, buns, flatbreads, croissants, brioche and baguettes. Each Intens product focuses on a single area of functionality: dough rheology, visuals and shape, shelf life, texture, nutrition, and/or cost reduction, allowing for tailored adjustments to products without complex changes to the base formula.

A New Direction

In transitioning from ISB to CPG, Fancypants Baking proves cookies can be indulgent and sustainable.

BY MADDIE LAMBERT

Interest in “little treat culture” and sustainability are growing in popularity, especially among consumers who prefer to splurge on snacks that fit these criteria. Boston-based Fancypants Baking Co. intends to answer the evergreen question, “How can I have both?” with its crispy cookie product line.

Research from Puratos USA’s “Taste Tomorrow” report found that 45% of consumers have an interest in products made from upcycled ingredients, and a recent Mattson study revealed that 99% of consumers see food waste as an issue. These findings,

in addition to data from Circana that indicated center store cookies grew 27.5% in 2023, unveiled an avenue for Fancypants, which uses upcycled oat flour, to flourish.

The company’s founder and CEO Maura Duggan started Fancypants in 2004, selling decorated shortbread cookies to local in-store bakeries (ISBs).

“I started with cookies because that’s something I had always baked with my mother and grandmother growing up,” Duggan said. “I loved the tradition and the nostalgia of baking cookies.”

The brand’s goal was to provide an indulgent, “fancy” moment with each cookie. Duggan started with fresh bakery departments because she felt bright, vibrant cookies would stand out among the bagels, muffins and breads in the product cases. Sure, the cookies were labor-intensive, but the risk paid off when customers kept returning.

After a year of baking cookies in her Boston apartment, Duggan moved production into a 1,000-square-foot commercial kitchen. While the decorative shortbread offerings remained the brand’s main product, Fancypants

began experimenting with recipes for a crispy version of the cookies for ISBs. After initial trials, Duggan started selling smaller quantities of the crispy variations alongside her original cookies.

As business for both cookies remained steady, production struggled to keep up in the commercial kitchen. This led to the transition into a 20,000-square-foot space eight years later.

“It seemed far too big and empty the first couple of years,” Duggan said. “But over time, we’ve filled it up as we brought on more people and housed more equipment.”

In 2020, when nearly every food service and retail bakery felt the impact of COVID-19, Fancypants experienced a drop in sales for decorative cookies but simultaneously had an abrupt increase in how many crispy cookies were sold.

The consumer shift toward buying only the essentials — and the potential

“People are looking for indulgent, but they are also more aware of the importance of sustainability initiatives. Our cookies say that if you’re going to make a choice between brands, pick up the bag with upcycled ingredients and 100 percent recyclable packaging.”

Maura Duggan | founder and CEO | Fancypants Baking

Duggan saw for Fancypants’ crispy cookies in this space — solidified the process for the brand to begin moving away from the ISB segment toward center store CPG and focus solely on manufacturing crispy cookies at scale.

“I realized that the decorative cookies were not as scalable as a CPG line,” she shared. “I was confident in Fancypants’ ability to be even more successful in center store.”

The CPG world is high risk/high reward. The 18-month R&D process brought an abundance of challenges that didn’t always result in the perfect product.

During those initial days of developing the crispy cookies, the R&D team created several versions of the formula. Their trials — and errors — involved changing the types of chocolate and the amount of salt, sourcing nut-free ingredients, converting the size of the chocolate chips, and determining the proper moisture level and density.

EMERGING BRAND

But perfection was always the endgame.

“If you’re lucky enough, someone is going to grab your product off the shelf, and that’s a huge win,” Duggan said. “But if you want them to buy it twice, three times — forever — it really has to be the best.”

In January 2024, Fancypants launched its new cookie line with six flavors: Birthday Cake, Chocolate Chip, Mint Chocolate, Oatmeal Raisin, S’mores and Salted Caramel.

At the core of every successful CPG brand is the ability to prioritize innovation and remain receptive to consumer feedback. Fancypants considered the increase in consumer demand for indulgent, gluten-free treats and released its first Gluten-Free Chocolate Chip flavor just six months after the initial launch.

The crispy cookie producer also conducted market research and began early R&D to incorporate traditional fall flavors in its seasonal product line. Fancypants tested numerous variations and created two additional flavors — Pumpkin Chocolate Chip and Ginger Snap — all within the brand’s original debut into CPG.

To set itself apart, the brand focuses on creating a homemade taste and committing to sustainability. The products cater to the notion that when most consumers eat a cookie, they want it to be an indulgent experience. While cookies can be seen as a splurge, Fancypants starts with the basic cookie ingredients — butter, sugar, flour — and avoids additives or preservatives.

The emerging brand also accommodates consumers who actively look for snacks that reduce environmental impact. Fancypants donates its cookie

waste — crumbs, dropped and burnt product — to Vanguard Renewables, a company dedicated to transforming organic waste into renewable natural gas.

“It powers the local farms, housing and other businesses in the community,” Duggan explained. “We’ve partnered with Vanguard for a few years now, and it’s amazing because [our waste] is going to something that helps the environment and is not just being brought to a dump.”

The brand is also active with sustainability initiatives through mindful packaging and upcycled ingredients such as oat flour, which is derived from the pulp left after making oat milk. By baking with upcycled oat and okara flour, Fancypants diverted enough greenhouse gas emissions to charge 2.7 million cell phones and saved 25 million gallons of water in one year.

“People are looking for indulgent, but they are also more aware of the importance of sustainability initiatives,” Duggan said. “Our cookies say that if you’re going to make a choice between brands, pick up the bag with upcycled ingredients and 100 percent recyclable packaging.”

Maura Duggan, founder of Fancypants Baking, scaled business operations up from ISBs to center store CPG.

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Besides the sustainability features, Fancypants focuses on packaging that’s as eye-catching as its original cookies in the ISBs. The vibrant design features a playful peacock interacting with the differing cookie flavor ingredients.

“It’s important that people first buy with their eyes,” Duggan said, noting it’s the first step in a positive eating experience. “Fancypants is meant to be that little moment where you reach in a bag and you grab a cookie or two, and you just feel happy — that was really what I wanted the brand to convey.”

Stemming from its founder’s dedication to quality control, Fancypants selfmanufactures its cookies to ensure each one meets the brand’s high standards.

“Self-manufacturing provides 100 percent control all the time,” Duggan said. “It allows us to scale up or down, given economic issues. When you have your own manufacturing, you’re able to do that. It’s a challenge, but it’s worthwhile.”

The current operation manufactures 500,000 cookies on one shift per fiveday workweek, but plans for expanded production capabilities that will eventually require two full shifts six days a week are in the works.

Fancypants cookies are distributed and sold through multiple channels that include the company’s website, online retailers such as Imperfect Foods, and a combination of conventional and specialty stores across the nation, including supermarket chains in Texas, California and Massachusetts.

“That’s our strategy: to fill out the country in everyday markets and communities,” Duggan said. “We’re in about 1,750 stores and adding more every day.”

That’s not to say scaling up won’t render its own challenges, such as financial obstacles that follow increased production demands. When the product was first distributed into markets outside the Northeast, grants from smaller banks and the low-interest loans received from Whole Foods’ Local Producer Loan Program (LPLP) were critical to the brand’s success.

“Privately funding a growing business is definitely a challenge,” Duggan said. “But the LPLP loans from Whole Foods are a concrete example of how important it is to get access to funding. It allowed us to hire and reach more people, and it allowed us to grow.”

Fancypants used the money to invest in additional industrial ovens and replace malfunctioning equipment. The funding also transformed the brand’s consumer

reach practically overnight, increasing its presence into 280 stores.

As for future distribution plans, Duggan believes robust sales will provide easy access to airport markets, c-stores and club stores.

“You can easily change package size or configuration and service customers who shop at those types of stores, so we have really big plans in the works,” she said. “We’re thoughtful about who we approach and when. By the time we do approach, we’ve been strategic and smart about that person or company.”

A rooted passion for indulgent treats — and a desire to tackle sustainability one cookie at a time — paved the way for Fancypants to firmly nestle on store shelves and extend its growth to new markets. CB

Fancypants launched six original flavors during its transition to CPG and later added a gluten-free variety.

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ROOT STRENGTH

Better With Buckwheat is making a name for itself as a better-for-everyone company.

BY MARI RYDINGS

About an hour’s drive north of Portland, ME, is the rural community of Winslow. Situated on the East bank of the Kennebec River, this historic town has roots dating back to 1771. With its share of ups and downs, Winslow is currently undergoing a renaissance of sorts, led by forward-thinking businesses such as Better With Buckwheat.

In 2022, this better-for-you artisanal snack manufacturer planted roots in Winslow to accommodate a substantial increase in demand and solidify its commitment to supporting Maine, including — and more specifically — its rural communities. In the two years since, Better With Buckwheat has accomplished both goals.

The company, which originally launched in 2014 under the name Maine Crisp, was started by Karen Getz who was seeking a great-tasting, gluten-free cracker but wasn’t having much luck finding one. With a few successful entrepreneurial endeavors already under her belt, Getz was curious as to whether she could make the cracker she envisioned. Her product development research led her to the buckwheat fields of Aroostook County, ME.

Buckwheat checked all the boxes: naturally gluten-free, nutrient-dense and regenerative. From there, a partnership with buckwheat grower Bouchard Family Farm was formed, and the farm remains the company’s primary supplier today.

From left: Chad Pitre, plant manager; Lewis Goldstein, CEO; and Joshua Wright, director of operations.

Photo courtesy of Better With Buckwheat

BETTER WITH BUCKWHEAT

In the early days, Maine Crisp sold one product: Cranberry Almond Crisps.

Fast forward to 2022 w hen Maine Crisp moved production to an 18,000-squarefoot, 100% gluten-free facility that was formerly a warehouse. One year later, as part of a strategic move that would allow expansion into additional snacking categories, it rebranded as Better With Buckwheat.

WATCH NOW:

Lewis Goldstein shares the strategy behind Better With Buckwheat’s recent rebrand.

Today, the company produces five varieties of crisps and three flavors of snack crackers.

“Our goal is to become a buckwheat-based snacking company,” said Lewis Goldstein, who joined the company as CEO in 2022 after serving 18 months on its board of directors. “The snack crackers expand our portfolio beyond the crisps, which are marketed toward adult consumers. The crackers are more family-friendly; they appeal to both kids and adults.”

As a product line, the crisps carry their original name — Maine Crisp — but fall under the Better With Buckwheat brand. They’re made from 100% Tartary buckwheat supplied exclusively by Bouchard. Better With Buckwheat snack crackers are made with a proprietary blend of Tartary and common buckwheat, which imparts a unique flavor to the finished product. In keeping with its commitment to support Maine’s economy, the company sources locally as much as possible, including everything from ingredients to packaging materials.

To expand its portfolio and keep up with the increased demand that came with national distribution contracts with UNFI and KeHE, Better With Buckwheat invested heavily in its front- and back-end operations, installing a Vemag extruder and Reiser dough sheeter, two additional Revent rack ovens (bringing the total to four), and an Artypac automated packaging line with a Yamato scale that eliminated hand weighing and bagging.

Tapping into local and state resources has been essential to keeping Better With Buckwheat on an upward trajectory. For example, after moving into the new space, the team worked with the Maine Manufacturing Extension Partnership to design critical workflow enhancements.

“The process flow is optimized to reduce downtime and ensure that bottlenecks operate at capacity, leading to increased efficiency and productivity,” said Joshua Wright, the bakery’s director of operations.

Photo by Avant Food Media

Automation investments have helped Better With Buckwheat meet increasing demand for its snack crackers.

A LONG BRITISH HISTORY IN BAKED SNACKS... CRACKERS, BISCUITS, COOKIES, SHORTBREADS

AND

PET TREATS

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A large part of what Better With Buckwheat has achieved so far was made possible by a $500,000 grant from the Maine Department of Agriculture, Conservation and Forestry (DACF)’s Agricultural Infrastructure Program. Receiving the grant was a pivotal moment; it allowed the company to purchase much-needed equipment and expand its team, which in turn created local jobs. The grant also opened doors to additional nationwide distribution opportunities and funding.

“I don’t know if we would have been able to get to this scale and receive additional funding without this grant,” Goldstein said. “We recently received a $250,000 loan from Whole Foods’ local producer program because we’re now national in all the Whole Foods stores. We couldn’t have accomplished that if we were still doing everything by hand and didn’t have the extra ovens and all the things this grant enabled us to do. It was a real game changer for our small company.”

In recent months, Better With Buckwheat has been in growth mode. In early spring, it inked a deal to launch in Whole Foods stores nationwide. This strategic move enabled the company’s products to be distributed nationally through UNFI.

That was exactly the intent of the DACF grant program: remove barriers to funding for forward-thinking small businesses in Maine. Competition for the money was fierce. The program had $20 million to award and received more than $180 million in requests. Out of 850 applications, 64 companies received funding.

“Maine Crisp is an excellent example because it meaningfully and consistently sources Maine inputs, and it instigates benefits, not just to farms, but also in the early part of the supply chain where

“This product and this ingredient have a chance to be game changers in our food system.”

Lewis Goldstein | CEO | Better With Buckwheat

production is occurring and then downstream by being a value-added processor that’s selling into a variety of different markets,” explained Claire Hawkins, the DACF’s director of economic development. “It had a compelling application, in part because of its broader impacts.”

With growth comes the need for more guardrails around processes and production floor expectations. Goldstein brought Wright on board in late 2023, and Chad Pitre joined the company this past spring as plant manager.

The trio has become an operations “dream team,” with each member driven by a passion for creating healthy snacks and an entrepreneur’s excitement for building a business from the ground up.

“I’ve spent quite a few years in food manufacturing, working for very large companies and seeing how they scaled,” Wright shared. “What attracted me to this position was seeing the opportunities — both in the brand and on the production floor — to figure out how to grow effectively and efficiently in a sustainable way. Hopefully, as we become a bigger operation, some of the issues I observed at those larger organizations can be eliminated on the ground floor. Also, we’ll leave a legacy. We’re building something, we’re bringing jobs, and we’re impacting lives in the community.”

Pitre brings 17 years of manufacturing experience — and an energy for continuous improvement — to Better With Buckwheat.

“The biggest driver for me in joining the company was the chance to build a foundation for continuous improvement,” Pitre said. “I get to set the facility up for success and work to make sure the people on the floor want to come to work.

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As a board member, Goldstein had the unique advantage of gaining an insider’s perspective on what it would take to move Better With Buckwheat to the next level.

“This is a great product with a great history, and I wanted to see if we could collectively create this company, make it profitable, and keep it growing nationally and potentially internationally,” he said of his decision to take the helm when Getz decided to step away. “This challenge is in my blood. This product and this ingredient have a chance to be game changers in our food system.”

Keeping up with current demand while forging a growth strategy for the future presents an exciting challenge for the team. Wright has a wide-ranging to-do list that includes investing in equipment and people.

“Right now, we’re still doing some things by hand,” he said. “For example, everything’s still being put on a pallet by hand, so there’s some opportunity there. As we grow, we want to upskill our employees with both technical skills and soft skills, and we’d like to reconfigure the bakery floor to make it easier for our team to do their jobs more efficiently. I have a long list of things I’d like to do.”

Long to-do lists are good … they signal a plan to stick around, settle in, and let new roots grow deep and strong. CB

INNOVATIONS FROM THE BAKERY FLOOR

Since moving into its 18,000-squarefoot facility three years ago, Better With Buckwheat has invested in automation designed to meet growing demand nationwide for its buckwheat-based snack crackers and crisps. Below is a list of suppliers that have helped the company expand its portfolio and increase efficiency.

Artypac packaging line

Escher bowl mixer

Fishbowl inventory management system

Grote slicer

Reiser dough sheeter and Vemag extruder

Revent ovens

Somengil multiwasher

W.T Beck kettles and filling tanks

Wrabacon conveyers

Yamato scale

Better With Buckwheat snack crackers were created to expand the company’s consumer reach.

Photos by Avant Food Media

Mass Appeal

Marketing to multiple generations means meeting them where they are.

BY MARI RYDINGS

For decades dating back to the ’50s, brand marketing was a one-way street: Companies relied on print, TV and radio advertising to get their products in front of consumers. Marketing strategies were simple, straightforward and typically targeted toward the demographic with the most purchasing power, namely adults.

The emergence of digital marketing accompanied by the lightning-fast pace of advancements in technology turned brand marketing on its head. Companies had to retool their strategies, and that challenge continues as brands grapple with how to reach consumer audiences that now span five generations: baby boomers, Gen X, millennials, Gen Z and Gen Alpha.

“One of the biggest challenges for brands today is that consumers’ media consumption and shopping patterns are fragmented and evolving,” said Michael Della Penna, chief strategy officer for InMarket, a digital advertising firm. “One-size-fits-all approaches to generational marketing no longer apply.”

That’s due in large part to the power of social media, which gives consumers a platform to share their love for favorite products and brands. For companies that embrace this consumer-driven form of marketing, plenty of opportunities exist to retain loyal consumers and attract new ones.

“Brands must go beyond superficial characteristics like age alone to understand when, where and, most importantly, why they’re making purchase decisions,” Della Penna said. “Combining traditional characteristics with additional intent, location and transactional data can help illuminate nuances across audiences and markets to inform more effective campaigns and product development.”

A recent Forbes Advisor and Talker Research survey found that 46% of Gen Z and 35% of millennials prefer social media over traditional search engines to find product recommendations, current trends and reviews.

In TikTok’s second annual “What’s Next 2024: Shopping Trends Report,” the social media behemoth revealed that its users prefer to engage with brands that have values similar to their own and that create a sense of community. Consumers across all generations embrace opportunities to connect with brands online, be involved in product development and have their feedback valued.

For example, Norwalk, CT-based Pepperidge Farm, which is owned by Campbell Soup Co., leveraged social media statistics to create its limitededition Spicy Dill Pickle Goldfish flavor. As part of its R&D strategy, the company dug into data that included more than 300 million pickle-related TikTok posts and 53 million requests for extra spice.

“If food manufacturers and foodservice brands haven’t already factored the influence of Gen Alpha into their product strategy or pipeline, they certainly should be laying the groundwork now.”

Jaclyn Marks | senior publications manager and trendologist | Datassential

Hostess Brands, whose parent company is Orrville, OH-based The J.M. Smucker Co., collaborated with social media influencer Dude Dad (aka Taylor Calmus) to generate excitement around its new limited-edition Mystery Flavor Twinkies, using an Instagram contest format that appealed to multiple generations.

Between Aug. 1 and Oct. 3, consumers had the chance to win a year’s supply of Twinkies by liking the sweepstakes post on Hostess’ Instagram, commenting their flavor guesses, and sharing the post to their own Instagram stories. Hostess and Calmus shared hints about the mystery flavor on their respective Instagram pages throughout the campaign. The flavor was revealed in early October (after press date) on social media, with Mystery Flavor Twinkies hitting Walmart shelves soon after.

While social media isn’t new, many brands, such as Chambersburg, PA-based Martin’s Famous Pastry Shoppe, the company that produces Martin’s Famous Potato Rolls and Bread, are just now testing the waters.

“It is something that is on our mind,” said Tony Martin, president of Martin’s Famous Pastry Shoppe, on the Troubleshooting Innovation podcast. “Social media didn’t exist 20 years ago, but now our customers can tell us a little bit more about what they like — or don’t like — about our products. We’re open to that, and we’re listening, trying to make sure we continue doing the right things.”

This craving for consumer-to-brand connection extends beyond online interactions. Datassential’s “Marketing Issue: Brand Activations Report” revealed that 46% of consumers overall want an immersive experience from the food and beverage brands they’re loyal to.

Generationally, 59% of Gen Z and 55% of millennials are more interested in immersive experiences compared to older generations.

“Look for opportunities to immerse consumers in your brand in a memorable way, like through a unique experience or smaller events like branded merchandise,” said Jaclyn Marks, senior publications manager and trendologist at Datassential.

An immersive experience doesn’t have to be a high-profile event or include a tangible item. It can be created through brand marketing. For example, Martin’s positioned its potato rolls and bread in such a way they evoke a sense of nostalgia and togetherness from consumers.

“When you have a cookout, a lot of times you have family or friends over, and our product has a certain look and feel in the package,” Martin said. “We really don’t want nouveau. We want something that is reminiscent of the quality of the past and a staying power for the future.”

While each generation, as it has come of age, has shifted the food landscape toward its preferences, perhaps none have had the seismic influence as that of Gen Z.

“Gen Z consumers certainly have varying food/flavor preferences from other generations,” Marks said. “It’s important that operators and manufacturers tie their products into these preferences to appeal to this generation. With Gen Z growing up in increasingly diverse settings and more exposed to global flavors and cuisines, concepts that may have seemed too ‘out there’ for older generations could hold appeal for younger ones.”

46% of consumers want an immersive experience from the food and beverage brands they’re loyal to.

Source: Datassential

Yet, while all eyes are on Gen Z, the next generation — Gen Alpha — is on the horizon, with the oldest members turning 13 this year.

“If food manufacturers and foodservice brands haven’t already factored the influence of Gen Alpha into their product strategy or pipeline, they certainly should be laying the groundwork now,” Marks advised. “Although they lack autonomous spending power, they are actively engaging with the world around them and quickly forming solid attitudes and preferences, especially regarding food.”

It’s where we began. For the past century, Brolite has created a variety of naturally fermented cultured flavors. Designed to give bakers a handcrafted taste in no time, these flavors are a great addition to any formula.

Our sours range from strong and pungent to sublte and delicate flavors giving the baker an exact flavor profile needed. Brolite ferments various flours for specific amounts of time, then dehydrates the custom flavor before it is finally milled into a fine, easily handled, free-flowing powder.

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A 2023 Datassential study conducted with parents of Gen Alphas— many of whom are millennials — revealed that three out of four say they only buy foods that both kids and adults will like, and 14% let their kids decide what the family buys at the grocery store. Nearly 50% of Gen Alpha kids request specific brands of cereal, sweets and savory snacks. Marks recommends brands start building the foundation for their Gen Alpha marketing strategy by understanding the needs of their parents.

“If we can offer one piece of advice to food brands seeking to break into the minds of Gen Alpha, it is this: Although the modes through which Gen Alphas socialize and learn about the world are perhaps more advanced than those of previous generations, they are, at the end of the day, still children,” she said. “Most will still be drawn to products that are vibrant, tasty, indulgent and able to convey a brand ethos of fun and excitement.”

While technology may have been the great disruptor for brand marketing, it has also helped advance the tools used to measure its success. According to Allied Market Research, investments

in marketing measurement solutions are projected to grow at a CAGR of 15% between 2022 and 2031, reaching $12.9 billion.

“Next-generation solutions allow companies to use Media Mix Modeling (MMM) and Multi-Touch Attribution (MTA) in tandem versus having to rely on one or the other,” Della Penna said. “These solutions refresh nightly, meaning marketers can do both in real-time and stay in sync with evolving shopping and purchase behaviors. Doing both is the holy grail to optimize the success of any media and marketing investment. The combination of leveraging MMM and MTA now allows marketers to balance the real-time campaign optimization and measurement strengths with the broader, long-term strategic marketing and channel planning capabilities.”

Social media has made it possible for consumers of all ages, from all walks of life and in countries around the world to bond over shared interests, especially food. To reach multiple generations and remain relevant, brands must put a laser focus on understanding — and connecting with — their target audiences and create on-trend products and experiences that keep consumers coming back for more. CB

BAG-CLOSING SOLUTIONS FOR BAKERIES OF ALL SIZES

When it comes to running a bakery, saving time means saving money. Automated packaging solutions can help bakers streamline operations and more efficiently manage their teams.

Commercial Bakery Solutions

According to PMMI’s “Sustainability and Technology: The Future of Packaging and Processing” report, automating repetitive manual tasks — such as those often found in packaging areas — can boost productivity, free up employees to focus on other tasks, and improve overall job satisfaction, which in turn can lead to higher retention rates. The study revealed that 96% of the companies surveyed reported success in using automation to address labor force challenges and reduce manual tasks.

Packaging automation can also provide bakers with enhanced quality control, fewer employee injuries, reduced material waste and less down time.

Whether you operate a high-volume commercial bakery or a local retail bakery, Kwik Lok’s automatic and semi-automatic machines provide a one-stop, full-service solution that can reduce production time and improve operational efficiencies.

The Kwik Lok 893C Automatic Bag Closing Machine is designed specifically for high-volume bakeries. The computer-controlled, high-speed bag closure keeps the packaging area running smoothly and systematically, minimizing costly line interruptions. The automated functionalities and smart technology allow production line employees to turn their attention to other tasks.

The 893C’s features include:

• Bag closing output of up to 120 bags per minute

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• Enhanced safety elements such as an emergency stop button, alarm indicator, and bag jam detection and reversal

• Regular service reminders to avoid unnecessary downtime

• Ethernet and wireless communication

• 7-inch color touchscreen HMI

• Lok detection

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Picking and Choosing

Ancient grains, natural sweeteners and global flavors are creating interesting opportunities in the better-for-you bread and snack categories.

BY MAGGIE GLISAN

An expanded definition of health and wellness is having a trickle-down effect that’s leaving an impression in every corner of the baking category. From high protein and added fiber claims in the bread aisle to allergen-free snack bars and plant-based cookies, it’s clear that the notion of better-for-you is changing the way consumers think about sandwich bread, birthday cake and every baked good in between.

With so much information within reach, it’s no surprise consumers are crafting an approach to wellness that’s as personalized and tailored to their individual needs as ever.

“Consumers have never been more knowledgeable,” said Matt Schueller, director of marketing insights and analytics at Ardent Mills. “They are better able than in the past to make that link between the benefits they’re seeking and the ingredients that will add up to support and facilitate them. Because of this increased access to information, they understand the link

between ingredients and benefits, and they will go searching for what they need.”

Schueller said rather than following one particular diet or another, consumers are trying a number of different things, often at the same time.

“We call it benefit stacking, meaning consumers are creating a sort of personal toolbox of benefits,” he said. “It can be need-driven, mood-driven, meal-driven, or occasiondriven, and the real win is when a customer can find a product that delivers on all of those.”

What consumers are doing less of, Schueller noted, is focusing on the elimination of ingredients. According to Ardent Mills’ “Trend to Table” report, 80% of consumers say seeking out “good-for-you” foods is a top priority to meeting their dietary goals.

“Cutting things from your diet to eat well is a little bit old school,” he continued. “Now what consumers are doing is putting a premium on products that add something to the equation.”

What is top of mind for consumers when it comes to wellness, and what foods and benefits are they specifically seeking out? The definition of health and wellness has evolved significantly over the past decade as people prioritize longevity, boosting immunity, gut health, sustained energy, mental wellbeing and sustainability. This broader outlook places much less emphasis on weight loss.

Foods made with whole grains and that are high in fiber and protein are among the top attributes consumers are looking for when it comes to better-for-you products.

Innova Marketing Insights notes high protein is the fastest-growing claim in US bread launches, and FMCG Gurus data says that of the consumers who want to eat healthier, 45% say they’ll do so by increasing their protein intake. Consumers see protein as a key to satiety and sustaining energy, supporting muscle mass, and maintaining a healthy weight.

A quick look at the bread aisle shows no shortage of high-protein claims. In January, Equii announced it had teamed up with Bridor, a global leader in frozen bakery, to bring its line of bread loaves, as well as artisanal dinner rolls and ciabatta sandwich carriers — which all feature Equii’s Complete Protein Blend — to North America. In June, the company expanded its reach with the launch of Complete Protein Balance Bread in Hy-Vee stores across the Midwest, marking a substantial jump in distribution. Meanwhile, food tech company

BetterBrand continues to make waves with its bagels, which tout 250% more protein and 90% fewer carbs than the traditional variety, as well as buns and Hawaiian rolls.

The snack category is also bursting with high-protein innovation. Lenny & Larry’s, best known for its high-protein baked goods, recently added FITZELS protein pretzels to its portfolio, which boast 18 grams of protein per 3-ounce bag. And Whisps, known for healthier snacking alternatives, debuted Whisps Popped baked cheese snacks made with 100% real cheese and 10 grams of protein in a 3.5-ounce bag. Both highlight interest in snacks that provide more from a nutritional standpoint.

US consumers are also increasingly aware of their fiber intake; it’s the second most chosen functional ingredient of interest for consumers, slightly behind

protein, according to Innova Marketing Insights. Research finds that perceived importance tends to rise with age, as 71% of consumers age 55 and over say it’s a priority vs. 51% of consumers in the 18-24 age range, though digestive health is of interest across the board.

Including more whole and ancient grains is one way consumers are upping their fiber intake. Yet, Ardent Mills research suggests consumers’ familiarity with grains is not fully maximized. Of those people who are familiar with grains, 83% say they strongly appreciate the taste contribution grains make. Therefore, alternative grains such as spelt, pearl barley and millet have considerable opportunities going forward to win over consumers from both a nutritional and taste perspective.

Sustainability is becoming part of shoppers’ pursuit for overall wellness.

Photo courtesy of Equii

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Tia Lupita Foods, a manufacturer of better-for-you Mexican foods, produces grain-free cactus tortillas made with a blend of dried cactus, cassava and upcycled okara. Jose Carillo, head of marketing and strategy at Tia Lupita Foods, said the products are better for both consumers and the planet.

“There’s a huge trend in the tortilla category of brands launching more products with added benefits or functional ingredients like turmeric, tomato powder or spinach,” Carillo said, though he noted there is some education that needs to be done around lesser-known ingredients like cactus, cassava, almond and chickpea flours.

The good news is the globalization of flavor has significantly expanded the American palate.

“I think people are more open than ever to trying new ingredients, especially the younger generations,” Carillo shared. “When we talk about the international aisles of the grocery store, they’re no longer just for people from those ethnicities of countries of origin. Now, everybody shops in those aisles.”

“We’ve seen consumers becoming more well-versed about the ingredients in their food, demanding not just nutritionally conscious labels but also transparency from the brands they choose.”

Loren Castle | founder and CEO | Sweet Loren’s

Schueller agreed that global thinking is stretching US consumer tastes and sees it as an opportunity for bakers to test or at least expand their boundaries in terms of cuisines, ingredients, formats and flavors.

“People are caring and taking very seriously the cultural component of their food,” he said. “Consumers see the opportunity and comfort and confidence in stretching and diversifying what they eat. Oftentimes, it’s a half step. So, they might choose a product that is familiar, but features a new ingredient that they’re willing to try.”

Despite the fact that people seem more interested in what they are adding to their diets vs. what they are eliminating from it, there are still some ingredients they are considering more mindfully. Per Innova Marketing Insights consumer trends research, US consumers name sugar as the top ingredient they are limiting, and naturally sweet ingredients are the preferred sweetening method.

Honey is one of those ingredients, with consumers preferring it over any other sweetener according to research by the National Honey Board.

Pigmented spices such as smoked paprika, turmeric, purple yam powder and beetroot powder can add a colorful twist to better-for-you tortillas.

“Honey is composed of fructose and glucose, making it up to 50 percent sweeter than sugar,” said Catherine Barry, VP of marketing at the National Honey Board. “This may allow product developers to reduce the overall amount of sweetener ingredients in baking formulas.”

Recent innovations such as Too Good Gourmet’s High Fiber Dark Chocolate Honey Oat Cookies, Cooper Street Snacks’ Oatmeal Cranberry Granola Bakes and Alvarado Bakery’s Sprouted Sourdough all speak to a growing interest in honey-sweetened baked goods.

Honey is increasingly being used in gluten- and grain-free baked goods.

“Honey’s ability to enhance moisture and act as a binding agent has led to the development of more flavorful and satisfying products like honey-sweetened almond flour muffins and cassava flour bread,” Barry said.

The consumer shift toward plant-based diets is influencing the sweet goods category, too.

“Dairy- and egg-free alternatives, and plant-based proteins and fibers are being added to enhance the nutritional profile of these goods, along with plant-based, non-artificial sweeteners,” she shared.

Loren Castle, founder and CEO of Sweet Loren’s, which makes allergen-friendly cookie dough, refrigerated rolled doughs (including pizza crusts and puff pastry) and ready-to-eat breakfast biscuits, is keenly aware of the impact of plantbased diets and the evolving dietary preferences and needs of consumers.

“People are becoming more aware of how their food choices affect our planet,

so dairy-free and plant-based products, which used to be considered more niche, have grown exponentially,” Castle stated. “We’ve seen consumers becoming more well-versed about the ingredients in their food, demanding not just nutritionally conscious labels but also transparency from the brands they choose.”

The demand for transparency is at the forefront of the clean-label movement, which seeks to simplify ingredient lists and remove unnecessary ingredients that might be perceived as undesirable.

A C&R Research study shows that many consumers will say no to baked goods with ingredients that are hard to pronounce (37%), perceived to be unhealthy or not “good for you” (29%) or unnatural (22%). Consumers tend to interpret “clean” descriptors as having to do with ingredients. More than half (56%) of consumers said they prefer products made with recognizable ingredients and 65% prefer short ingredient lists.

At the end of the day, it doesn’t matter how many good-for-you benefits a loaf of bread, snack bar or cookie might

have. Taste remains king, and despite consumer enthusiasm toward healthier options, they still expect their baked goods to be delicious. That’s certainly the case for Sweet Loren’s.

“A key to our mission — and similarly an increasingly important factor for consumers shopping in the space — is taste,” Castle said. “Consumers are becoming more focused on betterfor-you nutrition labels and prioritized purchasing items with high-quality, wholesome ingredients, but the desire for an actually delicious product remains top of mind.”

The data agrees. Ardent Mills research found that 92% of consumers say great taste is a must, and Schueller underscores the point, noting that taste has shifted from an expectation to a requirement in better-for-you foods. In fact, it’s now non-negotiable.

“Better-for-you is coming to taste-led categories in a big way,” he said. “You might think of baked goods as the last stop on the better-for-you trail, but I think we’re on the brink of something big.” CB

Consumer interest in plant-based diets has spurred development of baked goods made from alternative ingredients.

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On the Edge of Opportunity

BY BETH DAY

Source: Circana Total US - Multi-Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club & Dollar Retailers) | Latest 52 Weeks Ending July 14, 2024

Bagels are both an iconic on-the-go breakfast option and an authentic coffee shop snack. Classic, convenient and customizable, bagels, whether savory or sweet, meet diverse consumer needs. The overall US bagel market totals $2.28 billion, according to Circana for the latest 52 weeks ending July 14, 2024.

Center store bagels represent the larger share of the US market, reporting $1.79 billion in sales, according to Circana. However, growth is stagnant and volume is down -1.1% vs. the same period last year. Conversely, perimeter bagels reported 4.2% dollar growth vs. a year ago, but unit sales declined -1.2%.

“Center store bagel dollars are flat because prices have come down as compared with bagels in the perimeter, where prices are still elevated versus a year ago,” said Melissa Altobelli, senior VP, client insights, dairy and bakery vertical for Circana.

Center store private label brands posted both dollar and unit increases, 3.5% and 1.3%, respectively. Altobelli explained this growth is driven by inflation and consumers purchasing less expensive options. National bagel brands have lost dollar and unit share to private label across most bread subcategories in the latest 52 weeks, and in the perimeter, private label bagels hold 98.7% of the dollar share. However, private label increases are reversing.

“There has been a decline in private label sales for the latest 26, 13 and four weeks, which we attribute to consumers trading up for more premium brands instead of eating out,” she said.

Toasting Artisanal and Authentic

Growing interest in authentic, artisanal baked goods has positively impacted the bagel market, according to a Grand View Research market analysis. Bagels made using traditional techniques with quality ingredients are perceived as premium.

“Consumers are dining out less as a means of cutting back to stay within their budgets,” Altobelli said. “They are opting for artisanal bagels that replicate those from a coffee shop or breakfast out and willing to purchase more premium products that can be eaten at home or as a convenient grab-and-go option.”

While perimeter bagels represent a small market share, there is innovation potential, according to Altobelli. Bagels that tout an authentic restaurant experience at a fraction of the cost will compete more effectively with coffee shop bagels.

“Cracking the code on bagel shop taste and texture, creating flavor variety and a crust that crackles, establishes opportunity for brands on the perimeter,” Altobelli said. “Highlighting convenience of purchase in-store at a lower cost is a win.”

Refrigerated bagels have taken a dip in dollar sales at -9.3%

Source: Circana

Center Store vs. Perimeter Bagels by Unit Sales (# in Millions)

Total US - Multi-Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club & Dollar Retailers) | Latest 52 Weeks Ending July 14, 2024

Source: Circana OmniMarket Integrated Fresh, a Chicago-based market research firm (@WeAreCircana)

A Round of Applause for Flavors

Traditional bagel flavors still appeal, but experimenting with new profiles can promote growth by engaging a broader consumer base with varied taste preferences. The Grand View Research analysis determined that limited-edition, seasonal and region-specific flavors might set brands apart to drive sales in the crowded bagel category.

“Recurring seasonal flavors like pumpkin spice and cranberry remain popular, as well as the Everything bagel profile,” Altobelli said. “We are seeing new flavor introductions such as pizza, sourdough, cheese, onion and garlic in center store bagels. Recently, Thomas’ launched a mini Froot Loop-flavored bagel to excite consumers.”

Boosting innovation with flavors might turn up the heat for refrigerated bagels, which are down -9.3% in dollars and -13% in units, with most top manufacturers in this subsegment showing declines.

“Expanding flavor variety and offering appealing health-and-wellness benefits may encourage consumer interest in refrigerated bagels, enticing consumers away from shelf-stable products,” Altobelli said.

Horsham, PA-based Bimbo Bakeries USA (BBU)’s Lender’s brand is the largest player, accounting for 70% of category sales. While there has been little product innovation, Altobelli remarked that Lender’s is a familiar brand that has been around for a while and likely appeals to older demographics that are comfortable with the product.

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Lower Carb, More Protein

Demand for bagels that cater to specific dietary needs is driven by consumer interest in health and wellness. Altobelli pointed out that carb-related claims — including keto-friendly — show the strongest growth rate as compared with other health attributes. BBU’s Thomas’ brand leveraged this trend with the introduction of Keto Bagel Thins in April 2023.

Traditional bagel flavors still appeal, but experimenting with new profiles can promote growth.

“The fastest growing health claims in center store bagels include zero or less carbs and no, low or less sugar,” Altobelli said. “Organic and non-GMO also show strong growth rates, while attributes like low fat, zero trans-fat, low calorie and grain claims are all declining.”

Thomasville, GA-based Flowers Foods’ center store bagel brands reported 8.4% dollar and 6.5% unit increases, according to Circana. Altobelli noted that Flowers’ growth is driven by its Dave’s Killer Bread (DKB) bagel products, with increases across all flavor varieties.

“Growth for the DKB brand is due to increased promotion,” Altobelli said. “DKB bagels include several appealing health claims, like organic, non-GMO, no high fructose corn syrup, and added protein.”

Total US - Multi-Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club & Dollar Retailers) | Latest 52 Weeks Ending July 14, 2024

Source: Circana OmniMarket Integrated Fresh, a Chicago-based market research firm (@WeAreCircana)

Grand View Research expects the protein bagel segment to grow at a CAGR of 6.8% between 2024-2030.

Gluten-free bagels from Swedesboro, NJ-based Dr. Schar posted dollar and unit growth of 21.6% and 17.8%, respectively, though they have a small share of the market. While the baking company is having some success, gluten-free as a health attribute is not growing for center store bagels. Altobelli perceived the company’s growth to be driven by velocity gains on its core plain bagel and distribution gains on its Everything flavor.

“While gluten-free is not a growing health attribute overall, understanding the drivers of success and decline across glutenfree brands from consumers’ perspective can help producers improve taste and texture for gluten-free bagels,” Altobelli said.

Despite sluggish sales, growth opportunities exist in the center store and perimeter for bagel brands that deliver an affordable product with an authentic taste and texture. Expanding flavor profiles and touting carb- and protein-related health claims will also appeal to bagel consumers looking to replicate a coffee shop experience at home. CB

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Growth Through Versatility

BY BETH DAY

Perimeter Cookies Dollar Share*

Cookies serve as both a snack and dessert, so it’s not surprising that more than three in four consumers eat them, according to Mintel’s 2023 “US Cookies Market” report. The strength of the category creates opportunities for brands to focus on innovation and highlight cookies’ versatility as a way to expand eating occasions and drive volume growth.

A Balancing Act

While overall, cookies reported more than $11.43 billion in sales, units are flat, according to Circana data for the period ending July 14, 2024. Shoppers are bifurcating their purchases, creating an uptick in private label sales, as well as sales of brands that are considered premium and not mainstream.

“Consumers continue to shift their spending and consumption and find cookies as both an affordable snack and reward,” said Sally Lyons Wyatt, global executive VP and chief advisor, consumer goods and foodservice insights for Circana. “Companies need to find ways to drive optimal price and size mixtures across channels.”

With consumers still challenged by the overall economy, price and value influence purchasing decisions. As a result, cookies in the club channel saw a 5.7% dollar sales increase and 4.2% unit sales growth vs. a year ago.

“The value for these consumers is larger package sizes so they can feed the household at an affordable price,” Lyons Wyatt explained. “There is continued growth for perimeter cookies in mass channels across units, volume and dollar sales at 14.3 percent, 14.3 percent and 11.1 percent, respectively, which points toward both value and deal seekers.”

Perimeter cookies is now a $3.20 billion dollar category, as compared to center store cookies, which are reporting a little more than $1 billion in dollar sales, according to the Circana data. Traditional cookies are driving growth within the perimeter category, with slight increases for both dollars and units.

“Perimeter cookies are traditionally fresh-baked, and the price gap between these cookies and center store cookies has lessened over the past couple of years,” Lyons Wyatt said. “As a result, consumers are able to indulge in more freshly baked cookies.”

Innovating as Better-For-You

Cookies play into permissible indulgences with cleaner labels, functional benefits and all-natural ingredients, Lyons Wyatt observed. Desirable attributes such as low-fat and lowor no-sugar ingredients appeal to health-conscious consumers.

Perimeter cookies

is now a $3.20 billion category.

Source: Circana

Smucker Co., leveraged the holidays by offering Eggnog Wafers and Holiday Gingerbread cookies.

Cookies with gluten-free claims have seen dollar sales increase by 4.8%

Source: Circana

“The cookie category has seen new entrants that provide functional benefits like grain-free, gluten-free, 1 gram of sugar and 10 grams of protein,” Lyons Wyatt said. “Cookies with no-sugar claims showed strong growth with 5.6 percent dollar, 3.6 percent unit and 3.9 percent volume sales increases.”

Similarly, cookies with gluten-free claims have seen dollar sales increase by 4.8%, unit sales by 5.1%, and volume sales by 2.2%.

LTOs, Convenience Drive Traffic

Seasonal and limited-time offers (LTOs) tend to flourish in the cookie category. For example, New Yorkbased Partake Foods featured Spring Sprinkle Mini Cookie Snack Packs, while Voortman Bakery, whose parent company is Orrville, OH-based The J.M.

“Limited-time offers remain fan favorites, and we have seen them in market with movie tie-ins and co-licensing,” Lyons Wyatt said. “Many, especially the consumer preferences, drive traffic in-store and online. Since they are offered for only a short time, consumers stock up when possible so as not to lose out if the product sells out.”

LTOs and seasonal flavors also inspire product trials. Mintel’s report suggests these short-term offerings encourage permissible fun when tasting new styles and support more special cookie occasions every day.

Convenience and package size play a key role in purchase decisions as well.

“It all comes down to what value means to each consumer,” Lyons Wyatt explained. “For those seeking immediate consumption or the optimal entry price point, smaller sizes are the perfect choice. However, multi-packs are purchased by consumers who are looking to feed many people in their house, lower price per ounce, or serve a large gathering at an event.”

Cookie Jar Nostalgia

Creating cookies that are familiar or evoke a sense of tradition is a path to growth. According to the Mintel report, 47% of consumers — especially Gen X and baby boomers — enjoy cookies that remind them of childhood memories.

There is an opportunity to engage younger consumers by demonstrating how cookies can meet their needs as a simple snack or premium indulgence. Mintel suggests that elevating the cookie experience for adults can inspire new occasions by increasing innovation in the premium space with flavor, format and quality ingredients, which may also attract younger consumers.

To drive growth, cookie manufacturers must be persistent with thoughtful innovation strategies. Lyons Wyatt cautioned that

consumers’ expanded consideration set for sweet snacks, combined with the impact of price increases over the past couple of years, could negatively impact category growth.

“For some manufacturers, providing options across different cookie segments could be beneficial, and they need to look across their portfolio and determine where they have white space to innovate,” Lyons Wyatt said. “Introducing creative limited-time offers and co-licensed cookie products is a win, bringing excitement in and out of the store.”

Showcasing cookies’ versatility — coupled with offering exciting LTOs, options featuring better-for-you attributes, and strategic innovation — will increase eating occasions and boost category sales. CB

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The Proof Is in the Innovation

BY BETH DAY

From traditional Jewish cuisine to an iconic New York tradition, bagels are a staple in American pantries.

Here’s how bagel producers are putting a fresh spin on this classic baked good with unique flavors and glutenfree varieties.

Photo courtesy of The Greater Knead

Photo by Avant Food Media, courtesy of Just Bagels

Photo courtesy of The Greater Knead

Bronx, NY-based Just Bagels appeals to consumers seeking a New York bagel made from traditional methods with high-quality ingredients, great flavor and texture.

“The difference between our bagels and others is that we are a real New York bagel — not New York-style — made just like those in a small bagel store but on the scale of a mid-sized commercial bakery,” said Cliff Nordquist, president of Just Bagels. “For us, no two bagels are alike, because no two manufacturing days are the same. Our bagel making is impacted by weather, equipment and the non-GMO, clean ingredients we use. Our customers know our bagels are authentic when compared with other massproduced alternatives, and we always deliver artisan taste and texture.”

As Just Bagels scaled up from a small bagel store, it fine-tuned what made its bagels premium and adjusted formulations for mass production. The star ingredient is water from the Catskill Mountains, which Nordquist maintains to have the perfect mineral content to give bagels that crusty exterior.

Just Bagels forms its bagel rings on the Bake Tech dough makeup line. The rings are then positioned in two proof boxes to rise for about 45 minutes and placed in a walk-in box to age at 38° F for eight to 10 hours. This aging process is time-consuming, but it allows the yeast, malt and sugar in the dough to formulate that unique bagel flavor and crust.

“The water from the Catskill Mountains and the extended time that we age our bagels has the biggest impact on taste and texture,” Nordquist said. “Most manufacturers only age the dough from 10 minutes to an hour, but we mimic the process of a traditional bagel store that ages the dough overnight.”

Boiling the bagels is also key to creating the desired shine, crust and chew. Just Bagels submerges its product in 1,100 gallons of 200° F water within a Babbco boiling system before placing the bagels in Babbco tunnel ovens to bake at 500° F for nine minutes.

“Our cheese bagel business increased so much that we expanded and built a second bakery space just to process bagels made with cheese. We added three ovens and another bagel line.”

Cliff Nordquist | president | Just Bagels

Photo

Avant Food Media

A personal mission to provide safe food for people who are gluten intolerant or who have food allergies prompted Michelle Carfagno, founder and CEO of Bensalem, PA-based The Greater Knead, to create a gluten-free bagel with the taste and texture of a New York-style bagel. The process for producing glutenand allergen-free bagels is so unique that the company found itself in unchartered territory when scaling up.

“For us, persistent research and development and trial and error have been the right path toward success,” Carfagno said. “It is a constant balancing act to align recipe formulations that adhere to all ‘free-from’ requirements that can be machined effectively to produce a successful final product.”

Manufacturing gluten-free bagels is difficult due to the lack of gluten, which provides elasticity to dough. Typically, a divider forms the dough into log-like portions that enter a bagel former that joins the two ends to create rings.

Carfagno quickly found that running gluten-free dough, which is stickier than traditional bagel dough, through this type of machine doesn’t work well. Initial batches produced bagels that looked like onion rings because the equipment flattened the dough, and the ends could not be properly joined. The operations team pivoted, replacing the bagel former’s stainless-steel interior with a material that could better handle sticky dough.

Recently, The Greater Knead partnered with Reiser to find a more effective solution. The bakery installed extruder equipment that forms bagels similarly to donuts on a conveyor belt.

While dough forming is still a challenge, Carfagno noted that using certain

ingredients with the new extruder has improved the process. Oil is added to better bind ingredients and help plump the dough texture. Experimentation with psyllium husks and gums such as xanthan and locust proved these ingredients more effectively hold water in the batter, facilitating better forming in the machine.

“Testing ingredients and processes that result in retaining more moisture in the dough is critical to the mixing process for gluten-free bakery items to keep the batter hydrated,” Carfagno said.

Acquiring the extruding machine from Reiser was a game changer for The Greater Knead, increasing output, reducing labor costs and improving overall product quality. Further customizing this machine to help solve continued production challenges is definitely on Carfagno’s wish list.

Proofing and aging the dough is key for bagels made with gluten in order for it to ferment. The process allows the yeast to expand, creating flavor. It is not as important for gluten-free bagels, because they do not expand. However, Carfagno and her team found that allowing the bagels to proof for a short time develops that fermented flavor.

Consumers are demanding more than traditional bagel flavors. A partnership with QVC, accompanied by increased online sales, encouraged Just Bagels to push the flavor envelope. The company’s inspiration for R&D comes from many sources. For example, a national coffee company requested an Asiago and Cheddar Hash Brown bagel. This style is labor-intensive, as hash brown patties are broken up and combined with cheese in the mixer. The product is then hand-applied to plain bagels.

LISTEN NOW:

Cliff Nordquist talks about the operational challenges that come with producing 35 bagel flavors.

“The downside to creating 35-plus flavors is the negative impact on production,” Nordquist explained. “Efficient production usually consists of long product runs, but we must do shorter, varied runs. Our QVC orders can consist of between two and 5,000 individual customers requiring different product combinations. We are constantly innovating processes and equipment to keep up with demand and improve efficiency.”

To save time and reduce the amount of labor required, Just Bagels invested in a 6-pack bagging line from Rexfab that slices the bagels, divides them into 6-packs, and places them into boxes. Nordquist expects the recent purchase of a new bagel line from Bake Tech will be a turning point for operations because it will create more baking space and increase output.

The Greater Knead’s Cinnamon Raisin and French Toast flavors battle for the bakery’s third most popular SKU. While the French Toast bagel is most difficult to produce, Carfagno believes it is worth the investment and constantly improves the formulation to get the best possible results for customers.

“Some flavor inclusions impact formulation and product performance,” Carfagno noted. “We found that our Cinnamon Raisin bagels have a slightly longer shelf life, and we think this is due to the raisins and higher sugar levels holding more water. Our challenge is recreating this positive impact on shelf life using similar ingredients with other bagel profiles.”

The Greater Knead found that formulating its Tomato Basil bagels with tomato paste improves moisture and softness. The team is investigating whether the paste’s acidity and pH level could contribute positive attributes to other flavors.

For Just Bagels, cheese styles are the most labor-intensive and costly to produce because they cannot be boiled or run on the regular bagel line. The bakery produces three pallets an hour of regular bagels, but only one pallet every two hours of cheese profiles.

Additionally, bagels made with dairybased ingredients require rigorous separation of raw materials and equip -

“It is a constant balancing act to align recipe formulations that adhere to all ‘free-from’ requirements that can be machined effectively to produce a successful final product.”

Michelle Carfagno | founder and CEO | The Greater Knead

ment, dedicated resources and strict adherence to allergen procedures. Despite these challenges, Just Bagels’ Asiago flavor is the second most popular and drives profits, prompting the company to invest in new bakery space.

“Our cheese bagel business increased so much that we expanded and built a second bakery space just to process bagels made with cheese,” Nordquist said. “We added three ovens and another bagel line.”

Just Bagels’ food safety team ensures the company meets all criteria to remain an SQF Level II-certified facility. The concern of handling sesame seeds adds complexity as well. Effective cleaning and maintenance between runs are critical and require a different production schedule to address machine breakdowns and processing changes.

Maintaining kosher certification standards also complicate production, Nordquist explained, because they require distinct equipment for dairy and non-dairy products and separate cleaning protocols. Just Bagels maintains certification from both the Orthodox Union and Chicago Rabbinical Council.

Certified Kosher Pareve in an SQF Level II-certified facility, The Greater Knead further removed potential allergens such as eggs, soy, nuts and dairy from its formulations, minimizing possible non-kosher ingredients that could be used to replace gluten functionality. Carfagno sources some ingredients from European manufacturers that are more advanced with gluten-free formulations and technology.

“Advances with ingredient functionality in the gluten-free space is growing faster than equipment innovation due in large part to the idea that if we can get gluten-free to perform like regular dough, then we can use the equipment currently on the market,” Carfagno said.

With the help of advances in equipment and ingredients coupled with strategic operations, bagel manufacturers are well-positioned to promote category growth with authentic artisanal bagels that feature clean labels and unique flavors. CB

This compact powerhouse combines two machines in one, doubling output and optimizing efﬁciency while reducing required space by 50%.

This compact powerhouse combines two machines in one, output and optimizing while reducing required space by 50%.

Come See Us at PACK EXPO Booth #N-4736

The FR 400 Twin will be on full display at PACK EXPO International, November 3-6, packaging snack bars and showcasing the incredible throughput that can be achieved on this dual lane ﬂow wrapper.

See what else we have in store at PACK EXPO machine for the and markets

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A Winning Formula

BY BETH DAY

Cookies, whether they’re crispy or chewy, evoke nostalgia and remain a favorite sweet treat. Yet, cookies made with “free-from” formulations and premium ingredients also resonate with health-conscious consumers looking for permissible indulgence.

Here’s how cookie manufacturers balance the indulgence and better-for-you trends.

Photo courtesy of Dewey’s

Bakery

Photo courtesy of Voortman Bakery

Producers are creating new bakery products with functional, low-fat and sugar-free ingredients to reach a wider consumer base, according to a recent Mordor Intelligence cookie industry report. Responding to growing interest in less sugar, Burlington, Ontario-based Voortman Bakery innovated with its 25% less sugar and zero sugar cookie products, which is not as easy as it seems.

“For us, taste is king, and when it comes to innovation, we focus on balancing ingredients in the right way to produce a delicious product,” said Cherie Floyd, VP of R&D for The J.M. Smucker Co., which owns the Voortman brand. “Sugar has a number of functional properties, and our team comes together with our collective wisdom and technical expertise to figure out how to effectively replace sugar and rebalance the flavors in a way that does not diminish the eating experience.”

Sugar not only sweetens cookies, but it also impacts texture, moisture, browning reactions, shelf life and dough machinability. It cannot be simply substituted without careful consideration. Determining which ingredients can be used in place of sugar and how to formulate them requires a combination of food science and culinary skill.

“When taking sugar out, we must still make sure the product has great taste and texture, so we use a blend of sweeteners and other ingredients to replace the functional properties of sugar within the cookie,” Floyd explained.

The appeal of gluten-free cookies, as well as those free from preservatives and artificial ingredients, is also growing, according to Modor’s data. New Yorkbased Partake Foods’ cookies leverage consumer interest in gluten- and allergen-free options, but producing

“Our products are premium and cleanlabel, so we struggle with cost when trying to source high-end ingredients … If we want the premium chocolate for our Dewzies, cost for all other ingredients must be tight.”

Elizabeth Eynon-Way | senior director of innovation | Dewey’s Bakery

“free-from” baked goods can hamper production capabilities.

“Baking cookies without butter and eggs is a challenge, but it is one we meet with joy,” said Ian Beert, VP of operations for Partake Foods. “Balancing our brand promise with the requirements of manufacturing means that our formulations must be exact every time, which adds a layer of complexity when integrating automation.”

Partake Foods’ team takes taste seriously, while also honoring its commitment to providing cookies that consumers with or without allergies can enjoy. The company continuously monitors product formulations using an integrated scientific approach to ensure starches and sugars interact in a way that creates a pleasing texture and taste.

Scaling up a recipe that can be efficiently machined without too many process or equipment adjustments is one of the most difficult aspects of aligning innovation with operations. A “freefrom” recipe requires the same scientific approach applied to traditional baking, and maintaining consistency during production is essential.

“Each day, our focus is consistency from batch to batch,” Beert explained. “The added dynamic in baking is changes in seasons, humidity and temperature in the room. Small adjustments need to be made, and there is often no substitute for human intuition and touch. We are proud of our operators’ attention to detail and care for the product, as well as the steps we have made to add scale and automation to our overall process.”

Winston-Salem, NC-based Dewey’s Bakery offers an elevated cookie with clean ingredients. The company

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uses only premium, unadulterated chocolate that is fully tempered for its Dewzies layered sandwich cookies. From an equipment standpoint, the fully automated tempering tank used to process the chocolate has been a game changer in terms of increasing production.

“It is all about the crystallization of the chocolate,” said Elizabeth Eynon-Way, senior director of innovation at Dewey’s Bakery. “For our Dewzies, we want to achieve that crisp, hard snap, like a chocolate bar. To effectively put it on the sandwich cookie, the chocolate must be stable enough to make the product work using a blend of temperature and the actual viscosity of the chocolate.”

Dewey’s considers the high-end chocolate a necessary investment.

“Our products are premium and clean label, so we struggle with cost when trying to source high-end ingredients,” Eynon-Way observed. “While these expensive ingredients make lovely cookies, the cost gap must be bridged. If we want the premium chocolate for our Dewzies, cost for all other ingredients must be tight.”

To produce Dewzies, the challenge was finding a way to layer the chocolate between two cookie thins. Part of the process involves employees hand feeding cookies in a certain pattern into an older piece of equipment. While more labor intensive, it provides the necessary output, making it easier for employees to apply a range of chocolate onto the cookie.

“We also secured newer equipment from our manufacturer in Europe, and while it was not exactly what we needed, we have made a few adjustments to make it work,” said David Catlett, COO at Dewey’s Bakery. “Cookies are fed into this machine, which flips every other cookie using a series of vacuum suctions to place the cookies where they can be layered with chocolate.”

Fully automated and more precise, this new equipment increased output using less labor. The biggest focus now, Catlett observed, is programming the machine to fine tune the process.

Consistency of product is what bakers strive to achieve, but inconsistencies in raw materials and other factors can thwart efforts. Production challenges typically occur when trying to innovate outside the box with new ingredients.

“When producing any cookie, but certainly a wellknown product like Voortman’s wafers, we want to hit the same image every time,” Floyd said. “I want to make sure that when a consumer opens a pack of Voortman’s cookies, regardless of when or where they are purchased, they always have the same great experience.”

Commercially produced cookies are made in a variety of ways, such as rotary moulded, deposited, wire cut and wafered. Formulation depends on the type of cookie, what process is used and how it will be machined. When making a dough-based product, Floyd explained that the rheology of the dough — how it performs when manipulated — must be considered.

Photo courtesy of Voortman Bakery

Photo courtesy of Dewey’s Bakery

FIND THE

Discover packaging and processing solutions for baking and snack products that allow you to improve efficiency while remaining flexible to changing consumer tastes and budgets. The latest advances for sustainable packaging, customization, quick changeovers, pack size diversification and more are all at PACK EXPO International. You’ll see:

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When making low- or no-sugar dough, characteristics must be matched with that of full-sugar dough to ensure the right moisture, viscosity and rheological properties.

“The dough formulation must fit the particular technology in order for cookies to run successfully, which requires experimentation with different ingredients and balancing the dough moisture,” Floyd said.

Cookie size can change formulation and texture, impacting production processes. Smaller sizes require different handling, which challenges machining. The packaging used for smaller cookies must also be considered because unlike larger packaging sizes, not as many can be included in one pack.

At Partake Foods, emphasis is placed on the baking process. Every batch is analyzed to ensure cookies meet specific expectations. To this end, the company added automation and assistance in the areas of packing, carrying, lifting, moving and scaling, which have been game changers, allowing operators to focus more attention on the quality of the products coming out of the ovens.

“Over time, our production team came to completely understand equipment capabilities and range, adding layers to innovation efforts,” Beert observed. “This understanding allowed operations to lean into other ways machinery could be utilized to get unique, delicious results.”

For Dewey’s Bakery, considering how formulations will bake in the ovens is key to producing its cookie thins. Balancing the perfect temperature for the right amount of time is an art that adds to their crispness.

“Our ovens have different chambers, with cookies rotating on a band moving consistently at the same speed and exposed to different temperatures during the baking process,” Catlett explained. “Depending on the cookie formats and when innovating with new cookies, we do trial production and baking using a smaller process to determine the product outcomes.”

As with all food manufacturers, cookie producers are facing increased costs of financing, ingredients and equipment. To ensure the health of its business, Partake Foods places a priority on operational precision.

“Hand-in-hand with operational excellence is our commitment to ensuring everything we produce is exactly to specification and delivers upon our brand promise,” Beert said. “My team is consistently refining our criteria and quality control processes to ensure we are delivering products that are of the highest quality. Our people and partners are at the heart of all we do.”

The cookie category is not immune from supply interruptions. Shortages within the chocolate market have required strategic planning for operations.

“Small- to mid-sized companies like ours must plan ahead one to five years, considering usage rates and sales forecasts 24-36 months out,” Catlett said. “We must lock into contracts with our suppliers, which ultimately forces us to maintain and hit sales targets, or we could end up with a surplus of chocolate.”

Innovation teams are instrumental when a company encounters issues that disrupt production. The key is understanding the product, ingredient needs and processes.

“It is important to anticipate potential issues, build relationships with suppliers and be agile to adapt if necessary,” Floyd said. “When we run into a supply issue, we go back to the basics, evaluating the ingredient to see if it is necessary, or may be alternatively sourced or replaced.”

Cookie producers are responding to growing consumer interest in premium ingredients, cleaner labels and healthier claims, like gluten-free and less sugar. Manufacturers that can deliver these characteristics baked into indulgent cookies with great taste and texture is a winning formula for the category. CB

Photo courtesy of Dewey’s Bakery

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ASB IS ON THE MOVE REMINDER

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For 100 years, ASB has been moving the forward invention and innovation.

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We’re on the move again – this year to Orlando for BakingTECH, Feb. 15-18, 2025.

We’re on the move again – this year to Orlando for Feb. 15-18, 2025.

Ready to learn+connect? Register today at asbe.org/BakingTECH2025

In It To Win It

When done well, competitive analysis gives companies a strong strategic advantage.

BY GLENN PAPPALARDO, INTEGRAL CPG

“If you know the enemy and know yourself, you need not fear the result of a hundred battles. If you know yourself but not the enemy, for every victory gained you will also suffer a defeat. If you know neither the enemy nor yourself, you will succumb in every battle.”

— Sun Tzu

The words of Sun Tzu are often cited in business circles and while the appropriateness of comparisons between industry and war can sometimes be questioned, the logic of the famed Chinese general is no less informative to executives looking to effectively lead their organizations. In the case of competitive intelligence, Sun Tzu’s perspective can offer several useful lessons:

Lesson 1: Know why you want to know what you want to know. Competitive intelligence efforts are easy for businesses to just ‘do’ … after all, competition is at the heart of business, so they need to stay ‘intelligent’ about what their competitors are up to. As a result, many companies expend significant resources collecting data, but there’s a major difference between collecting information and gaining intelligence. The first step is knowing what this intelligence is meant to do.

How will having a better understanding of the competitive set improve company performance? Which elements of company strategy benefit most from this understanding? What types of information would be most useful, and how can they be obtained?

These are the building blocks of an effective competitive intelligence program.

Lesson 2: Open the aperture. The next question is, “Who is the competition?” Unfortunately, many companies don’t properly define their competition, and their research is flawed from the onset.

The most common mistake made in defining the competitive set is relying strictly on a product category framework. Companies get accustomed to looking through lenses like point of sale (POS) data, which are neatly organized into groupings based on product types and categories.

However, this data only tells part of the story. First, it usually captures only established players with enough volume to make the radar screen. But many times, the long-term threat comes from those earlier on in their journey. These newer companies rethink products and their uses in truly disruptive ways. If companies rely largely on scanner data or standardized reports, they won’t see challengers coming until they’re well into the marketplace.

Second, taking a product type or category approach omits the presence of substitutes. Often, the brands and products that pose the greatest risk don’t make the same things; rather, they address the same consumer job.

If substitutes are doing the job better, focusing solely on players within that product universe could result in an inaccurate perspective on the health of a business’ portfolio and what it truly takes to win.

Lesson 3: You are also the competition. As Sun Tzu’s statement suggests, focusing intelligence

Any competitive intelligence program that doesn’t provide an objective view as to how your company stacks up along the same prioritized metrics is at best incomplete and, at worst, misleading.

gathering solely on other companies excludes the most relevant competitor: your own organization. Any competitive intelligence program that doesn’t provide an objective view as to how your company stacks up along the same prioritized metrics is at best incomplete and, at worst, misleading.

Having a reliable baseline view is critical in deciphering the key “so what’s” that emerge from the information. The best way to achieve this is to have it prepared by an outside entity that will not be influenced by the potential political, career or compensation impacts of delivering difficult news.

Lesson 4: Information is what you gather; intelligence is what you distill. A popular question with competitive intelligence is, “Which information sources are best?”

Honestly, there is no silver bullet source, particularly in today’s landscape where the ability to obtain information grows by the day. Ultimately, the issue isn’t the amount of information available, but rather the quality of it and what is done with it.

First, regarding quality — and this is increasingly important in a world of user-generated content and AI — take proper efforts to ensure what is incorporated is information and not disinformation.

Second, pick the best data sources for the benefits desired. Align sources with actual strategic decisions, and eliminate sources that don’t clearly support this objective.

Finally, information is only the first step. Organizations that get the most out of their competitive

intelligence efforts invest as much into organizing, processing and analyzing the information they gather as they do in the gathering itself. This is why having explicit ties between the information sources employed and the benefits sought is so important. It makes it easier to move from information to implication and all the way to intelligence.

Whether this is through AI, other software tools, human-powered efforts or some combination thereof, having the right internal capability to convert information into intelligence, and the appropriate processes to leverage this intelligence in actual decision making, is what ultimately drives the ROI of any competitive intelligence program.

By asking the right questions about why they want competitive intelligence; properly defining their competition; and building strong processes to gather the right information, properly assess it and effectively put the learnings into action, companies can turn competitive intelligence gathering into a sustainable strategic advantage that directly supports the achievement of their key performance objectives CB

Glenn Pappalardo is the CEO and co-founder of Integral CPG, an innovation partner specializing in support of food and beverage companies looking to grow beyond their core business/portfolio. He has more than 20 years of experience in competitive landscaping, assessment and targeted ana lysis across a variety of consulting and corporate strategy/leadership roles, including mergers and acquisitions, innovation and international applications. Contact him at glenn@integralcpg.com

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TechTalk with Craig Souser, JLS Automation

Craig Souser, president and CEO, takes a deep dive into robotic technology for commercial sandwich assembly. www.jlsautomation.com

TechTalk with Constance Macri and Jason Peacock, Puratos USA

Constance Macri, R&D manager for bakery mixes and improvers, and Jason Peacock, director of national accounts and US technical sales, speak about the benefits of Puratos’ offerings for bread and cake improvers. www.puratos.us

TechTalk with Riccardo Piscolla, GEA

Riccardo Piscolla, North America bakery market manager, discusses how the GEA Bake Depositor benefits a range of cookie production operations. www.gea.com

TechTalk with Matt Zielsdorf and Fons Olfers, Middleby Bakery Group

Matt Zielsdorf, global category manager for specialty bread and pastry, and Fons Olfers, sales and project manager, discuss specialty bread production capabilities through GBT, a new Middleby Bakery brand. www.middprocessing.com

TechTalk with Hunter Schultheis, BluePrint Automation

Hunter Schultheis, north central regional sales manager, discusses the benefits and versatility of the Gantry 300 Swing machine for flexible case packaging. www.blueprintautomation.com

Pack Expo International | The Defining Event for Packaging and Processing is Back

Take a sneak peek at what attendees can expect at Pack Expo International, the largest packaging and processing event of the year. www.packexpointernational.com

Pack Expo Booth Trailer | IMA-Ilapak

Visit Booth 2514 in the South Hall to get a look at the latest flexible packaging technology available through IMA-Ilapak’s FLX line. www.ilapak.com

Pack Expo Booth Trailer | Harpak-Ulma Packaging

Swing by Booth 4736 in the North Hall for a look at Harpak-Ulma Packaging’s wide range of technologies for flowwrapping, case packing, bagging and more. www.harpak-ulma.com

Pack Expo Booth Trailer | Cavanna Packaging USA

Stop by Booth 3728 in the South Hall to get an inside look at Cavanna Packaging USA’s latest top load cartoning and flowwrapping technology. www.cavanna.com

Pack Expo Booth Trailer | BluePrint Automation

Check out Booth 5711 in the North Hall to witness BluePrint Automation’s high-speed flowwrapping and flexible case packing technology first-hand. www.blueprintautomation.com

Jill Bommarito on building a legacy brand

Jill Bommarito, founder and CEO of Ethel’s Baking Co., shares her legacy goal and the role of team members in a successful company.

Solutions

Panning table

Reiser’s XY Panning Table is designed for small- and medium-sized bakeries. It works in tandem with Vemag dough depositors and allows bakers to automate panning of ready-to-bake portions. The table moves the baking pan left-to-right and front-to-back and positions the pan to accept each portion from the Vemag depositor, pausing when the pan is filled to allow the operator to insert an empty one. www.reiser.com

Thermal profiler

ECD’s V-M.O.L.E. 2 is the company’s latest thermal profiler for boutique bakeries. The temperature measurement tool collects and records thermal data of ovens and baked goods to ensure consistent quality, high yields and optimized process settings. The new model — expanded to four input channels — offers an ambient channel in combination with three dough insertion channels. www.ecd.com

Pane Toscano

Bread Partners’ 4% bread base is designed to elevate artisanal bread and roll production. Its clean-label formulation with dried rye sourdough is engineered for consistency and ease and incorporates natural enzymes to optimize dough extensibility and gas retention. It enhances natural fermentation, improving dough structure and crumb texture for rustic loaves, hearty rolls and crusty baguettes. www.breadpartners.com

Potassium bicarbonate solutions

Kudos Blends and Arm & Hammer partnered to bring new potassium bicarbonate solutions to the US baking market under the Koda brand name. Koda 50 is well-suited for low-moisture dough products, and Koda 100 is formulated for batter-based products. The potassium bicarbonate solutions provide efficient leavening, ease of handling and maximum stability to leavened products without compromising taste. www.kudosblends.com

Curated ingredients portfolio

Eurogerm presents “The Art of Signature,” the new Collection #10, which showcases specialty flavors, colors, textures, vegetarian recipes and appropriate properties. The curated portfolio of ingredients and solutions helps millers, bakers and pastry chefs create a range of signature products. www.eurogerm.com

Redesigned 90-degree laminator

Reading Bakery Systems introduced a Thomas L. Green laminator designed for cracker manufacturers. This design offers a smaller footprint and easier sanitation and maintenance. The laminator features an optional bypass, allowing bakers to produce both laminated and non-laminated crackers, thereby expanding the range of sheeted snacks that can be produced on a single line. www.readingbakery.com

St w th CONFIDENCE

Leading the way in dry bulk and liquid storage, Imperial Industries has over four decades of expertise in designing and fabricating industrial bulk storage tanks and silos for diverse applications. We ensure your storage needs are expertly met, whatever the contents may be.

Our expertise covers: whole and processed grains, sugars, ﬂour, spices, salt, oils, raw grains, additives, by-products, and other ingredients.

Premium apple fillings

Puratos launched its Topfil Gourmet Fresh apple fillings made from Honeycrisp and Granny Smith apples. Available in 3/8-inch diced and half slices, with a minimum of 60% and 70% fruit, respectively, both varieties are free from artificial flavors, colors and bio-engineered ingredients. www.puratos.us

IMPERIAL INDUSTRIES

Dual-shaft mixer

Ross’ mixers are engineered for accurate processing of high-performance formulations across a wide range of rheologies, solids loading, operating temperatures and pressures. The Ross CDA-300 Dual Shaft Mixer’s design features an air-and-oil hydraulic lift that allows for the use of multiple mix cans, which are constructed of stainless-steel type 304. It also includes a heating and cooling jacket for temperature control. www.mixers.com

Pan stacker

Rexfab’s electromagnetic technology and servo-motors ensure smoother, gentler pan stacking and unstacking, and are now enhanced with Intelligent Variable Electromagnetic Force. The updated technology minimizes jams by attempting to lift pans three times before triggering an alarm. The fast, yet gentle vertical motion of the head offers precise and accurate pan pick-up and drop points. www.rexfab.com

CMD Series depositors

Unifiller unveiled its CMD Series digitally controlled pneumatic depositors. The dial-less depositors offer advanced features such as pre-charge, splash reduction and deposit pressure. The CMD Series depositors are precision-controlled by an exclusive CMD+ program preloaded and provided on a smart tablet with each CMD depositor. www.unifiller.com

Planetary mixer

Thunderbird released the Planetary Mixer ARM-200. The heavy-duty, all-purpose mixer uses a powerful, planetary mixing action to thoroughly blend, mix and aerate ingredients with consistent and predictable results. The mixer uses standard accessories, including a touch screen, stainless-steel 200-quart bowl, beater, whip, and bowl dolly options. www.thunderbirdfm.com

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Bakery Systems

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Motion Control

www.apexmotion.com info@apexmotion.com

Artypac

www.artypac.com info@artypac.com

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www.bcwilliams.com info@bcwilliams.com

www.blueprintautomation.com sales@blueprintautomation.com

www.bakewithbrolite.com s.delghingaro@broliteproducts.com

info@bundybakingsolutions.com

www.cainfood.com sales@cainfood.com

Imperial

www.imperialind.com morgan@imperialind.com

Intralox

www.intralox.com customerservice.bakery@intralox.com

IPCO

www.ipco.com sales.us@ipco.com

J&K Ingredients

www.jkingredients.com sales@jkingredients.net

JLS Automation

www.jlsautomation.com sales@jlsautomation.com

Kubota Brabender Technologie

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Kwik Lok

www.kwiklok.com sales@kwiklok.com

LeSaffre

www.lesaffreyeast.com b.hanes@lesaffre.com

Middleby Bakery Group

www.middlebybakery.com nicole.plantenis@middlebybakery.com

Moline

www.moline.com sales@moline.com

Multivac/Fritsch

www.fritsch-group.com cecily.pickering@multivac.com

National

www.honey.com honey@nhb.org

www.oakes.com info@oakes.com

www.puratos.us jwald@puratos.com

www.rademaker.com sales@rademaker.com

www.readingbakery.com info@readingbakery.com

Reiser

www.reiser.com sales@reiser.com

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Rexfab

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Schubert

www.schubert.group sales@schubert-na.com

Shick Esteve

www.shickesteve.com info@shickesteve.com

Tecnopool

www.tecnopool.it/en Silvia.Rocchio@tecnopool.it Thunderbird Food Machinery

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Unifiller

www.unifiller.com info@unifiller.com Yamato Corp.

www.yamatoamericas.com info@yamatoamericas.com

www.commercialbaking.com/adv ertise

paul@avantfoodmedia.com 816.585.5030

Aligning Mission with Innovation

When you want to be the future of flour, the opportunities for product innovation are endless. At Hero Bread, all innovation starts with our journey to help make humans healthier and happier by evolving the experience of baked goods. Bread used to be a source of energy and joy, and we want to bring that back.

When expanding from sliced bread to buns to baked goods, where does one begin? We have learned to innovate with authenticity and heart … but no, or low, net carbs. From our Hawaiian rolls to our cheddar biscuits, each new product takes trial and time to perfect in our test kitchen. We explore every possible ingredient combination. We want it to taste just like the mainstream product.

Take our croissants, which have a 20,000person waitlist. A croissant is associated with a moment of delight, yet few baked goods feel more indulgent than dozens of layers of buttery flakiness. At Hero Bread, we take traditional baked goods and replace

them with healthier versions while putting taste and nutrition on the same level.

A large portion of the consumer population has traded nutrition and health for convenience and price. People don’t have to make that trade-off. We are on a mission every day to provide healthier choices.

We want to drive wellness from the plate up … even if it’s while devouring a product through which consumers would least expect to discover wellness. CB

YuChiang Cheng is the CEO of Hero Bread, a producer of low-carb and zero-carb bread and baked goods. It’s a position that allows him to live out his mission of making healthy choices accessible to all. He is an experienced entrepreneur and investor and has held executive roles with companies such as Topgolf, Virgin Games, World Poker Tour, MGM Mirage, World Golf Tour and Wheel of Fortune

PURITY REIMAGINED

PureBake® is a modern clean label dough conditioner designed with advanced enzyme technology to give bakers more tolerance in their processing systems.

Functional properties include:

• Unrivaled process tolerance and dough stability

• Eliminates conventional emulsifiers, strengtheners and oxidizers

• A dependable dough conditioner for an ever-changing industry

• PureBake® minimizes your label, not your quality

Re: Retain Dough Strength

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

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