Supermarket Perimeter - February 2019 - 24

Imperfect makes it perfect!
Think broken chocolate,
wafers, cookies, crumbs."
Rhonda Delaney, Lawrence Foods, Inc.

Textures
Texture matters, and cake artists can do wonders with
creative textures and toppings. As a prime example,
buñuelos are a trending dessert, and Barry Callebaut's
Seaman suggests crushing them up and using them
to garnish a buttercream or ganache-covered cake for
a crunch.
Flavor Right's Garza points out the naked cake was
big for a while in 2018, "but from what we hear, more
intricate cakes will see a big request in 2019."
Haynes at Dawn Foods says that textures can add
elegance to a cake simply and easily and therefore
are very popular with Dawn customers and their end
consumer. "The way bakers add textures to cakes can be
done through various ways, including using a spatula,
cake decorating tips, or with edible embellishments such
as sprinkles (pastel colored for spring!), chocolates, or
grocery items such as cereals or pretzels."
Delaney at Lawrence Foods agrees that "yes, texture is
very big. On the sides, we're seeing it cut into the icing,
or piped on. We are also still seeing rustic horizontal
24 - FEBRUARY 2019

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ribboning on the sides, especially beautiful when combined with gorgeous muted flowers on top."
LeMott at Lucks Food Decorating Company offers this
time-saving suggestion: "Get bold icings with pre-mixed
colors in Premium Gel or Paste formats - you add fewer
drops to get the same shocking hues. Plus, pre-made
decorations are so easy to add to fresh icing, especially
when mix-and-matching and piling them high."

Designs
"Florals are in the spotlight right now: Big, bold, realistic
blooms that catch the eye are definitely in," Delaney says.
"On the flip side, muted colors used to make beautiful
succulent arrangements are hot as well. We are also still
seeing quite a bit of the naked and semi-naked cakes
still in vogue. And obviously still important is the trend
to cross-showcase: Layering macarons, candy, cookies
and mini donuts all lend flavor and textural interest to
build sales."
Seaman offers up a notable point: Consumers expect
60% of desserts to have chocolate. Incorporate a marbled tulip chocolate cup (available from Mona Lisa) into
the cake decor. Fill it with cake scraps and top it with a
buttercream flower, a chocolate decoration, or garnish to
match the cake flavor."
Flavor Right's Garza says that couples are opting for
late night snacks or an extra special or creative dessert,
in lieu of favors like mini cookies, mini fun cupcakes with
sweet and salty and caramel.
Haynes says the people at Dawn Foods have a little
extra fun and help kickstart creative ideas with customers
around holidays and other seasonal moments in time. As
a technical service rep, she typically starts the exploratory
phase of this process by looking at what is trending on
Pinterest and other social platforms. "When doing so, it's
important to bring ideas to life that are quick and simple
to execute for our customers. For example, watercolor
cakes are very popular, but a lot of our customers do
not have the time to stand there and paint a cake. As a
solution, we often recommend to our customers that
they instead create cakes using color icings piped on the
side of a white iced cake using a bowl or icing scraper to
smooth and blend colors. This option looks beautiful and
is also easily executable for our customers. Dawn Foods
keeps the designs simple, clean and on trend."

BARRY CALLEBAUT

Mona Lisa Decorations
offers new Chocolate Cups
that can be filled with
mousse and topped with
seasonal decorations.

spring overall are
brown sugar sweet
flavors, seasonal
fruits and tangy
flavor. Brown sugar
sweet flavors like
Sea Salt, Toffee,
Banana Cream and
Peanut Butter over index. Popular seasonal fruits include
strawberry, rhubarb and raspberry. Top tangy flavors
include buttermilk, lime and frozen yogurt.
Another flavor to incorporate is avocado, which has a
mild flavor that pairs well with others including chocolate. "Avocado delivers a rich and creamy mouthfeel,"
Seaman says, "and its natural fattiness accentuates a
cake's flavor profiles."
Shawna LeMott, marketing manager for Lucks Food
Decorating Company, agrees that cake artists should get
ready for spring 2019 desserts that are good-for-you, in
many ways.
"Customers are looking to treat themselves with
indulgent pick-me-ups that make them happy, while also
keeping an eye on natural ingredients," she says.


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Supermarket Perimeter - February 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - February 2019

Supermarket Perimeter - February 2019
Editor's Note - A better experience
Contents
The Wire - Nutrition Facts Label top choice for health info
US artisan, specialty cheese industry tops 1,000 producers
Ancient grains, fresh produce among top 2019 superfoods
Tilapia demand falls worldwide
Traditional supermarkets notch high marks in new survey
Trader Joe’s again tops grocery retailer list
DESIGNED for success
International IMPACT
Spring cakes
Bakery - Donuts
Upscale packaging
Deli - Top trends
Side dishes
Meat & Poultry - Chicken choices
Bargain buys
Produce - Organics
Bananas
Seafood - Salmon
Food safety - Meat and poultry best practices
Commissary Insider - Ovens
SPOTLIGHT - VALUE-ADDED MEATS
TECHNOLOGY - INVENTORY MANAGEMENT
OPERATIONS - FOOD LABELING
Product Showcase
Advertisers
Fresh takes
Supermarket Perimeter - February 2019 - Supermarket Perimeter - February 2019
Supermarket Perimeter - February 2019 - 2
Supermarket Perimeter - February 2019 - Editor's Note - A better experience
Supermarket Perimeter - February 2019 - Supermarket Perimeter - February 2019
Supermarket Perimeter - February 2019 - 2
Supermarket Perimeter - February 2019 - Editor's Note - A better experience
Supermarket Perimeter - February 2019 - Contents
Supermarket Perimeter - February 2019 - 5
Supermarket Perimeter - February 2019 - Ancient grains, fresh produce among top 2019 superfoods
Supermarket Perimeter - February 2019 - 7
Supermarket Perimeter - February 2019 - Trader Joe’s again tops grocery retailer list
Supermarket Perimeter - February 2019 - 9
Supermarket Perimeter - February 2019 - DESIGNED for success
Supermarket Perimeter - February 2019 - 11
Supermarket Perimeter - February 2019 - 12
Supermarket Perimeter - February 2019 - 13
Supermarket Perimeter - February 2019 - 14
Supermarket Perimeter - February 2019 - 15
Supermarket Perimeter - February 2019 - International IMPACT
Supermarket Perimeter - February 2019 - 17
Supermarket Perimeter - February 2019 - 18
Supermarket Perimeter - February 2019 - 19
Supermarket Perimeter - February 2019 - 20
Supermarket Perimeter - February 2019 - 21
Supermarket Perimeter - February 2019 - Spring cakes
Supermarket Perimeter - February 2019 - 23
Supermarket Perimeter - February 2019 - 24
Supermarket Perimeter - February 2019 - 25
Supermarket Perimeter - February 2019 - Bakery - Donuts
Supermarket Perimeter - February 2019 - 27
Supermarket Perimeter - February 2019 - 28
Supermarket Perimeter - February 2019 - 29
Supermarket Perimeter - February 2019 - Upscale packaging
Supermarket Perimeter - February 2019 - 31
Supermarket Perimeter - February 2019 - Deli - Top trends
Supermarket Perimeter - February 2019 - 33
Supermarket Perimeter - February 2019 - 34
Supermarket Perimeter - February 2019 - 35
Supermarket Perimeter - February 2019 - Side dishes
Supermarket Perimeter - February 2019 - 37
Supermarket Perimeter - February 2019 - Meat & Poultry - Chicken choices
Supermarket Perimeter - February 2019 - 39
Supermarket Perimeter - February 2019 - 40
Supermarket Perimeter - February 2019 - 41
Supermarket Perimeter - February 2019 - 42
Supermarket Perimeter - February 2019 - 43
Supermarket Perimeter - February 2019 - 44
Supermarket Perimeter - February 2019 - Bargain buys
Supermarket Perimeter - February 2019 - 46
Supermarket Perimeter - February 2019 - 47
Supermarket Perimeter - February 2019 - Produce - Organics
Supermarket Perimeter - February 2019 - 49
Supermarket Perimeter - February 2019 - Bananas
Supermarket Perimeter - February 2019 - 51
Supermarket Perimeter - February 2019 - 52
Supermarket Perimeter - February 2019 - 53
Supermarket Perimeter - February 2019 - Seafood - Salmon
Supermarket Perimeter - February 2019 - 55
Supermarket Perimeter - February 2019 - 56
Supermarket Perimeter - February 2019 - 57
Supermarket Perimeter - February 2019 - Food safety - Meat and poultry best practices
Supermarket Perimeter - February 2019 - 59
Supermarket Perimeter - February 2019 - 60
Supermarket Perimeter - February 2019 - Commissary Insider - Ovens
Supermarket Perimeter - February 2019 - 62
Supermarket Perimeter - February 2019 - 63
Supermarket Perimeter - February 2019 - SPOTLIGHT - VALUE-ADDED MEATS
Supermarket Perimeter - February 2019 - 65
Supermarket Perimeter - February 2019 - TECHNOLOGY - INVENTORY MANAGEMENT
Supermarket Perimeter - February 2019 - 67
Supermarket Perimeter - February 2019 - OPERATIONS - FOOD LABELING
Supermarket Perimeter - February 2019 - 69
Supermarket Perimeter - February 2019 - 70
Supermarket Perimeter - February 2019 - 71
Supermarket Perimeter - February 2019 - Product Showcase
Supermarket Perimeter - February 2019 - Advertisers
Supermarket Perimeter - February 2019 - Fresh takes
Supermarket Perimeter - February 2019 - 75
Supermarket Perimeter - February 2019 - 76
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