Supermarket Perimeter - June 2019 - 23

Bakery

Craveable ideas for summer
Taste buds crave contrasting
textures, which is a
phenomenon called "dynamic
sensory contrast." It's why
combining a chewy, dense
brownie with a creamy peanut
butter icing and rich fudge
makes for an irresistible treat.
Lawrence Foods features
insights like these to take

peanut butter to a whole new,
craveable level.
To make Buried Treasure
Cakes, poke a small hole in
the top center of a cupcake
and fill with Lawrence Foods
Supreme Fudge Icing or Banana
Crème Filling. Ice top with
Lawrence Foods Peanut Butter
Buttercrème Icing. Dip edges in

chopped peanuts and top with
chocolate peanut butter candy.
Or try yellow cupcakes filled
with Strawberry or Raspberry
Filling. Another craveable idea
is to make colorful fondant cake
decorations - like fun animals,
owl faces or striped bow ties -
ahead of time and stock in your
front display case.

Frosting,
icing
market
set for
expansion

SAQUIZETA - STOCK.ADOBE.COM, COLORKITCHEN FOODS , JOHN UNREIN - SOSLAND PUBLISHING COMPANY

ColorKitchen brings plant-based food colors to the bakery
ColorKitchen Foods, a Bend,
Oregon-based manufacturer of
colorful plant-based alternatives
to traditional artificial food dyes
and sprinkles, recently make its
product line available for retail
bakeries and ice cream shops.
Additionally, the company is
now consulting with pastry
chefs and other artisan food
producers to incorporate these
products into their desserts.
ColorKitchen's full line of
plant-based coloring options,
ranging from food colors and
party packets to decorative
sprinkles, will be put to better
use through the company's
'food color consulting'. The
decision was made after chefs

at small to midsize bakeries,
doughnut shops, ice cream
shops, and even the cannabis
industry sought the company's
colors and sprinkles in bulk for
commercial use.
"Up until this time we were
solely focused on providing
a solution to the home baker
who was looking for new
alternatives to artificial baking
decorations. We have found that
bakeries, restaurants, ice cream,
and doughnut shops have a
desperate need to find natural
baking ingredients to meet the
demand of their customers who
are choosing to go dye-free and
gluten-free, either out of choice
or because of food allergies or

intolerances," says ColorKitchen
founder Ashley Phelps.
"Additionally, bakers and ice
creamists see natural color as
a new art form and want us to
work with them to create a specific color formula to achieve the
perfect hues for their recipes. It's
really exciting to open their eyes
to all these new possibilities,"
she adds.
ColorKitchen's food colors and
sprinkles are made with natural
and simple plant-based ingredients like turmeric, spirulina,
beet, and annatto. In the process
of making the dyes, flavors and
textures are removed from the
plant ingredients, leaving pure
color behind.

www.supermarketperimeter.com

Growing demand for
pastries and cakes,
increasing income,
and a rise in the food
industry are likely to
drive the frosting and
icing market in the
near future, according
to San Franciscobased Radiant
Insights. The firm says
the market should see
fast-paced expansion
until at least 2023,
with an increase in the
number of bakeries
outpacing any health
concerns surrounding
any health issues.
North America is the
leading region and is
likely to maintain a
dominance thanks to
the consumption of
cakes and pastries and
other confectionery
treats.

JUNE 2019 - 23


http://www.supermarketperimeter.com

Supermarket Perimeter - June 2019

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

Supermarket Perimeter - June 2019
Editor's Note - Protein choices for all
Contents
The Wire - Organic food sales approach $48 billion
New ShopRite store features culinary center
Kroger piloting new Home Chef meals
WASTE NOT (as much)
Local focus
Bakery - Decorating trends
Sweet goods
Deli - TAILGATING, PICNICS
Sandwiches
Meat & Poultry - Protein alternatives
Sausage
Produce - Ripening
Avocados
Seafood - Cod, pollock, haddock
Food safety - Staying INSPECTION-READY
COMMISSARY INSIDER - June 2019
PORTION CONTROL
SPOTLIGHT - SALADS
TECHNOLOGY - RECIPE MANAGEMENT
OPERATIONS - DIVING INTO LINE DATA TO HIT OPERATING GOALS
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - June 2019 - Supermarket Perimeter - June 2019
Supermarket Perimeter - June 2019 - Supermarket Perimeter - June 2019
Supermarket Perimeter - June 2019 - 2
Supermarket Perimeter - June 2019 - Editor's Note - Protein choices for all
Supermarket Perimeter - June 2019 - Contents
Supermarket Perimeter - June 2019 - 5
Supermarket Perimeter - June 2019 - Kroger piloting new Home Chef meals
Supermarket Perimeter - June 2019 - 7
Supermarket Perimeter - June 2019 - WASTE NOT (as much)
Supermarket Perimeter - June 2019 - 9
Supermarket Perimeter - June 2019 - 10
Supermarket Perimeter - June 2019 - 11
Supermarket Perimeter - June 2019 - 12
Supermarket Perimeter - June 2019 - 13
Supermarket Perimeter - June 2019 - 14
Supermarket Perimeter - June 2019 - 15
Supermarket Perimeter - June 2019 - Local focus
Supermarket Perimeter - June 2019 - 17
Supermarket Perimeter - June 2019 - 18
Supermarket Perimeter - June 2019 - 19
Supermarket Perimeter - June 2019 - 20
Supermarket Perimeter - June 2019 - 21
Supermarket Perimeter - June 2019 - Bakery - Decorating trends
Supermarket Perimeter - June 2019 - 23
Supermarket Perimeter - June 2019 - 24
Supermarket Perimeter - June 2019 - 25
Supermarket Perimeter - June 2019 - Sweet goods
Supermarket Perimeter - June 2019 - 27
Supermarket Perimeter - June 2019 - 28
Supermarket Perimeter - June 2019 - 29
Supermarket Perimeter - June 2019 - Deli - TAILGATING, PICNICS
Supermarket Perimeter - June 2019 - 31
Supermarket Perimeter - June 2019 - Sandwiches
Supermarket Perimeter - June 2019 - 33
Supermarket Perimeter - June 2019 - 34
Supermarket Perimeter - June 2019 - 35
Supermarket Perimeter - June 2019 - Meat & Poultry - Protein alternatives
Supermarket Perimeter - June 2019 - 37
Supermarket Perimeter - June 2019 - 38
Supermarket Perimeter - June 2019 - 39
Supermarket Perimeter - June 2019 - Sausage
Supermarket Perimeter - June 2019 - 41
Supermarket Perimeter - June 2019 - 42
Supermarket Perimeter - June 2019 - 43
Supermarket Perimeter - June 2019 - Produce - Ripening
Supermarket Perimeter - June 2019 - 45
Supermarket Perimeter - June 2019 - Avocados
Supermarket Perimeter - June 2019 - 47
Supermarket Perimeter - June 2019 - Seafood - Cod, pollock, haddock
Supermarket Perimeter - June 2019 - 49
Supermarket Perimeter - June 2019 - Food safety - Staying INSPECTION-READY
Supermarket Perimeter - June 2019 - 51
Supermarket Perimeter - June 2019 - 52
Supermarket Perimeter - June 2019 - PORTION CONTROL
Supermarket Perimeter - June 2019 - 54
Supermarket Perimeter - June 2019 - 55
Supermarket Perimeter - June 2019 - SPOTLIGHT - SALADS
Supermarket Perimeter - June 2019 - 57
Supermarket Perimeter - June 2019 - 58
Supermarket Perimeter - June 2019 - 59
Supermarket Perimeter - June 2019 - TECHNOLOGY - RECIPE MANAGEMENT
Supermarket Perimeter - June 2019 - 61
Supermarket Perimeter - June 2019 - OPERATIONS - DIVING INTO LINE DATA TO HIT OPERATING GOALS
Supermarket Perimeter - June 2019 - 63
Supermarket Perimeter - June 2019 - Product Showcase
Supermarket Perimeter - June 2019 - Advertisers
Supermarket Perimeter - June 2019 - Fresh Takes
Supermarket Perimeter - June 2019 - 67
Supermarket Perimeter - June 2019 - 68
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