Supermarket Perimeter - April 2019 - 22

Bakery: Single-serve

Remember that offering selection in the
snack segment doesn't necessarily mean
reinventing the wheel. It can be as simple
as offering single-serve, mini-sized items,
or smaller packs of existing products."
Jill Tomeny, Daymon Worldwide, Stamford, Connecticut
Hybrid pastries

Innovation in the pastry world
continues to spread across the
United States, as well. In celebration of National Croissant
Day, Panera Bread unveiled a
new collection headlined by the
almond croissant - a freshly
baked, traditional butter croissant
filled with cream, topped with
sliced almonds and dusted with
powdered sugar.

Cupcakes still kicking
The slow decline of the cupcake
specialty shop is not negatively
impacting cupcakes themselves.
"Cupcakes are alive and well,
and our cupcake sales keep growing," says Diane West, aka 'The
Cake Lady,' owner of The Kake
Korner in Laurel, Maryland. She
makes dozens of cupcake flavors

every day, including cookies and
cream, carrot, and coconut. On
Tuesdays, the bakery runs a 50%
off special, which she promotes
on Facebook Live. "We sell $1,000
worth of cupcakes every Tuesday,"
she adds.
West loves buttercream-based
cake and cupcake designs, using
fondant as accents. She is a big fan
of Flavor Right, which offers the
functional abilities to blend well
with color, ingredients, and ideas.
Flavor Right's Custom Ice readyto-whip icing is easier to work with
than traditional buttercream and
you can expect more consistent
results, according to Flavor Right.
You'll save time, especially on
clean-up. And you'll find Custom
Ice customizes nicely with flavors,
sweeteners, and colors.

Demand for smaller pie
sizes is on the rise thanks
to multiple factors.
Mark Van Iwaarden,
director of marketing for
Denver-based Legendary
Baking, says that as Baby
Boomers age, they're
living in smaller households. At the same time,
millennials are getting
married later, staying
single longer and putting
off having children.
The trend toward mini
pies allows bakeries and
consumers to experiment
with incorporating ethnic
flavors. Think jalapeño
and chocolate, or Thai
chili spice
and berries.

Both innovative and
traditional singleserve items - like the
Breizh'n'Roll and the
trusty cupcake - are
popular with instore
bakery consumers.

BRIDOR; JOHN UNREIN - SOSLAND PUBLISHING

The pastry world is embracing
the hybrid in full force. On display
at the biggest foodservice and
pastry exposition of the year,
Sirha in Lyon, France, exhibitors
such as Bridor - headquartered
in Boucherville, Quebec - introduced innovative new products.
Bridor unveiled the Breizh'n'Roll,
inspired by the traditional
kouign amann.
Breizh'n'Roll is a recipe inspired
by the traditional Breton kouign
amann made from croissant
dough, along with butter and sugar. The texture is both crispy and
soft. Made with 100% pure butter,
each 85-gram pastry features a
golden, caramelized crust after
baking. It is delivered frozen and
bakes in less than 20 minutes.

A smaller piece
of the pie

22 - APRIL 2019

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Supermarket Perimeter - April 2019

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

Supermarket Perimeter - April 2019
Editor's Note - Marketing food — and values
Contents
The Wire - Supermarket openings up 30% in 2018
NPD: Millions of consumers ready to try meal kits
Breakfast driving global growth
Consumer perceptions of ‘clean’ are changing
Doing well, doing good
Partners in health
Strengthening the supply chain
Bakery - Single-serve success
Cakes
Deli - Soup & salad bars
Chicken packaging
Meat & Poultry - Meating of the minds
Beef marketing trends
Produce - Produce butchers
Tree fruit
Seafood - Traceability and transparency
Food Safety - Controlling slips & falls
Commissary Insider - REFRIGERATION AND FREEZING
SPOTLIGHT - VALUE-ADDED SEAFOOD
PACKAGING/TECHNOLOGY - SOUS VIDE
OPERATIONS - CONTROLLING SHRINK
PROFILE - ANTHONY & SONS BAKERY
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - April 2019 - Supermarket Perimeter - April 2019
Supermarket Perimeter - April 2019 - Supermarket Perimeter - April 2019
Supermarket Perimeter - April 2019 - 2
Supermarket Perimeter - April 2019 - Editor's Note - Marketing food — and values
Supermarket Perimeter - April 2019 - Contents
Supermarket Perimeter - April 2019 - 5
Supermarket Perimeter - April 2019 - Consumer perceptions of ‘clean’ are changing
Supermarket Perimeter - April 2019 - 7
Supermarket Perimeter - April 2019 - Doing well, doing good
Supermarket Perimeter - April 2019 - 9
Supermarket Perimeter - April 2019 - 10
Supermarket Perimeter - April 2019 - 11
Supermarket Perimeter - April 2019 - 12
Supermarket Perimeter - April 2019 - 13
Supermarket Perimeter - April 2019 - Partners in health
Supermarket Perimeter - April 2019 - 15
Supermarket Perimeter - April 2019 - 16
Supermarket Perimeter - April 2019 - 17
Supermarket Perimeter - April 2019 - Strengthening the supply chain
Supermarket Perimeter - April 2019 - 19
Supermarket Perimeter - April 2019 - Bakery - Single-serve success
Supermarket Perimeter - April 2019 - 21
Supermarket Perimeter - April 2019 - 22
Supermarket Perimeter - April 2019 - 23
Supermarket Perimeter - April 2019 - Cakes
Supermarket Perimeter - April 2019 - 25
Supermarket Perimeter - April 2019 - 26
Supermarket Perimeter - April 2019 - 27
Supermarket Perimeter - April 2019 - Deli - Soup & salad bars
Supermarket Perimeter - April 2019 - 29
Supermarket Perimeter - April 2019 - 30
Supermarket Perimeter - April 2019 - Chicken packaging
Supermarket Perimeter - April 2019 - 32
Supermarket Perimeter - April 2019 - 33
Supermarket Perimeter - April 2019 - 34
Supermarket Perimeter - April 2019 - 35
Supermarket Perimeter - April 2019 - Meat & Poultry - Meating of the minds
Supermarket Perimeter - April 2019 - 37
Supermarket Perimeter - April 2019 - 38
Supermarket Perimeter - April 2019 - 39
Supermarket Perimeter - April 2019 - Beef marketing trends
Supermarket Perimeter - April 2019 - 41
Supermarket Perimeter - April 2019 - 42
Supermarket Perimeter - April 2019 - 43
Supermarket Perimeter - April 2019 - Produce - Produce butchers
Supermarket Perimeter - April 2019 - 45
Supermarket Perimeter - April 2019 - 46
Supermarket Perimeter - April 2019 - 47
Supermarket Perimeter - April 2019 - 48
Supermarket Perimeter - April 2019 - 49
Supermarket Perimeter - April 2019 - Tree fruit
Supermarket Perimeter - April 2019 - 51
Supermarket Perimeter - April 2019 - Seafood - Traceability and transparency
Supermarket Perimeter - April 2019 - 53
Supermarket Perimeter - April 2019 - 54
Supermarket Perimeter - April 2019 - 55
Supermarket Perimeter - April 2019 - Food Safety - Controlling slips & falls
Supermarket Perimeter - April 2019 - 57
Supermarket Perimeter - April 2019 - 58
Supermarket Perimeter - April 2019 - Commissary Insider - REFRIGERATION AND FREEZING
Supermarket Perimeter - April 2019 - 60
Supermarket Perimeter - April 2019 - 61
Supermarket Perimeter - April 2019 - SPOTLIGHT - VALUE-ADDED SEAFOOD
Supermarket Perimeter - April 2019 - PACKAGING/TECHNOLOGY - SOUS VIDE
Supermarket Perimeter - April 2019 - 64
Supermarket Perimeter - April 2019 - 65
Supermarket Perimeter - April 2019 - 66
Supermarket Perimeter - April 2019 - 67
Supermarket Perimeter - April 2019 - OPERATIONS - CONTROLLING SHRINK
Supermarket Perimeter - April 2019 - 69
Supermarket Perimeter - April 2019 - PROFILE - ANTHONY & SONS BAKERY
Supermarket Perimeter - April 2019 - 71
Supermarket Perimeter - April 2019 - Product Showcase
Supermarket Perimeter - April 2019 - Advertisers
Supermarket Perimeter - April 2019 - Fresh Takes
Supermarket Perimeter - April 2019 - 75
Supermarket Perimeter - April 2019 - 76
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