Supermarket Perimeter - July 2019 - 25

IT'S BECOMING COMMONPLACE when discussing sweet goods in the bakery - consumers want to indulge, but they want high-quality
products using real ingredients.
And, an important caveat, they don't want to
spend an arm and a leg to get it.
This is the case when it comes to dessert
cakes, says Dana Minko, sales and marketing
manager for Hometown Foods USA, based
in Miami.
"We are seeing that consumers want
premium indulgence at a fair price," she says.
"They are looking for items they can bring to
a special occasion that has eye appeal but is
also affordable and high quality."
Mrs. Wonderful's Cakes is the cake division
of Hometown Foods, offering bundt cakes -
including Triple Chocolate, Zesty Lemon Burst,
Strawberry Bliss and Party varieties - as well
as crumb bundt cakes and loaf cakes.
"Consumers are finding value in indulgent
desserts in instore bakeries vs. boutique or
neighborhood bakeries and they're still getting
the quality they are looking for," Minko says.

Make your cakes look the part

MRS. WONDERFUL'S CAKES, PAMELA_D_MCADAMS - STOCK.ADOBE.COM

While consumers are putting more effort
into finding quality dessert cakes with quality
ingredients, the products in your bakery still
have to catch the shopper's eye.
With packaged cakes, look for product with
unique branding and solid packaging. For
private label desserts, make sure the aesthetics
of the product matches the quality.
"The aesthetic of the product and its
packaging is very important," says Minko. "We
differentiate our product with our signature
icings and unique eye-catching branded
packaging, which certainly helps the product
stand out, and helps draw the shopper into the
instore bakery instead of just walking by."

Desserts are often an impulse purchase.
Once the consumer tries a good product and
tastes the quality, it can end up on their weekly
shopping list for years to come.
"By adding innovated items to a retailer's
cake offering, we have seen it as a great way
to drive impulse purchasing and incremental
sales," Minko says. "We are seeing trends on
hybrid and classic items being brought back to
the consumer."

Pump up the flavor
There is never a bad time to take your finished
products up a notch by pumping up the flavor.
The new American palate is framed by an
increasingly diverse public that is eager to try
new flavors, says Michele Lex, chief marketing
officer for The Perfect Purée, Napa, California.
The secret ingredient to a well-accepted product line is the ability to stay within the limits
of your customers' comfort zone and yet still
push the limits of creativity.
"Flavor is what we're all about," says Lex. The
Perfect Purée offers more than 30 flavors of
purees, concentrates and blends. "Our flavors
allow chefs and bakers to incorporate flavors
that they couldn't offer 10 years ago, like pink
guava and passion fruit."
Since 1988, The Perfect Purée has indulged
the culinary passions of chefs, mixologists and
food enthusiasts with products that provide
ultimate fresh fruit flavor without the peeling,
dicing and simmering required for making
purées from scratch.
The company's lineup of fruit purées, specialties and blends features 30-plus premium
flavors, from pantry staples raspberry, strawberry and banana to the exotic lychee, passion
fruit and pink guava. The fruits are harvested
at the peak of season, puréed and packed frozen to maintain optimal freshness, flavor and

color no matter what the season. All flavors
can be frozen for up to 24 months from date
of manufacture. When thawed, the purees,
concentrates and specialties last 7-10 days in
the refrigerator, and blends for 21 days.
Kevin Cecilio, senior director of culinary innovation for the foodservice provider Sodexo
in Gaithersburg, Maryland, sees exotic citrus
flavors and herbs as trending flavors. Fruit
flavors identified include kumquats, pomelos,
yuzu, ugli fruit, bergamot and Meyer lemons.
Many of the fruits identified are mainly found
in specialty retailers, but as access grows demand for such flavors is sure to grow as well.
Bakers and pastry chefs welcome an innovative range of new products designed for
them to pump up the flavor of their cakes and
other desserts with ease.
PreGel's Five Star Chef Pannacrema Pastry
Compounds create customized flavor combinations with captivating hues for increased
appeal to finished desserts. These low-dosage,
and highly-concentrated pastes are available
in a collection of flavors, each boasting an intense taste that is not altered when baked. Five
Star Chef Pannacrema Pastry Compounds can
be mixed and combined to taste and are great
to flavor pastry products from baked to frozen.
TooFruit from Philibert Savours Inc.,
Chicago, is a line of dehydrated fruit concentrate in flakes that offers a flavorful addition
to cake and bakery recipes, even in a small
dose. TooFruit recommends a dosage of 3% to
10% of your mixture, depending on the flavor
choice. TooFruit works great as a cake icing.

Fondant trends & techniques
Cristina Cinquino of Prima Cristina Cakes in Bucks County, Pennsylvania, offers intricate cake decorating techniques through Chester,
New York-based Satin Ice Foods. Here are some examples from the "Perfectly Pastel" collection:
CLEAR SKIES. Create stunning texture
by aligning petite pastel flowers along a
geometric pattern. Warm up cool tones
with touches of gold.

PURPLE REIGN. Lace texture and touches
of gold make for a royal treat. Tightly
packed ruffles create a stunning floral
composition.

www.supermarketperimeter.com

GREEN ENVY. Create a work of art with
tone-on-tone texture. Adorn solid green
hues with cascades of florals for a subtle
vintage vibe.

JULY 2019 - 25


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Supermarket Perimeter - July 2019

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

Supermarket Perimeter - July 2019
Editor's Note - Easy does it
Contents
The Wire - Urban consumers shop the perimeter, want delivery
Foods with snacking claim on the rise
Affluent shoppers shaping supermarkets’ future
Blurring boundaries
THE IMPORTANCE OF TAKING RISKS
Clean confusion
A CLEAN WRAP
OLD SWEETENERS, NEW TRENDS
Now trending
TECHNOLOGY, PRODUCTS and PEOPLE: the future of perimeter deli and bakery
Bakery - 5 ways to capture the premium bakery customer
Dessert cakes
Deli - Labor-saving equipment
Specialty cheese
Unexpected pairings
Produce - Fresh renaissance
Fresh-cut pear breakthrough
Tropicals
Meat & Poultry - Customer service
Pork
TRENDING FOR SUMMER, TRENDING YEAR-ROUND
Seafood - Merchandising
Food Safety - Equipment sanitizing
STAINLESS STEEL CARE
Comissary Insider July 2019 - AUDITS
SPOTLIGHT - DELI SIDES & SALADS
BULK UP
PACKAGING - PORTABLE SUCCESS
R&D - FRUITS AND NUTS
BLUE DIAMOND EXPANDING
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - July 2019 - Supermarket Perimeter - July 2019
Supermarket Perimeter - July 2019 - Supermarket Perimeter - July 2019
Supermarket Perimeter - July 2019 - 2
Supermarket Perimeter - July 2019 - Editor's Note - Easy does it
Supermarket Perimeter - July 2019 - Contents
Supermarket Perimeter - July 2019 - 5
Supermarket Perimeter - July 2019 - Affluent shoppers shaping supermarkets’ future
Supermarket Perimeter - July 2019 - 7
Supermarket Perimeter - July 2019 - Blurring boundaries
Supermarket Perimeter - July 2019 - 9
Supermarket Perimeter - July 2019 - THE IMPORTANCE OF TAKING RISKS
Supermarket Perimeter - July 2019 - 11
Supermarket Perimeter - July 2019 - Clean confusion
Supermarket Perimeter - July 2019 - 13
Supermarket Perimeter - July 2019 - 14
Supermarket Perimeter - July 2019 - OLD SWEETENERS, NEW TRENDS
Supermarket Perimeter - July 2019 - 16
Supermarket Perimeter - July 2019 - 17
Supermarket Perimeter - July 2019 - Now trending
Supermarket Perimeter - July 2019 - TECHNOLOGY, PRODUCTS and PEOPLE: the future of perimeter deli and bakery
Supermarket Perimeter - July 2019 - 20
Supermarket Perimeter - July 2019 - 21
Supermarket Perimeter - July 2019 - Bakery - 5 ways to capture the premium bakery customer
Supermarket Perimeter - July 2019 - 23
Supermarket Perimeter - July 2019 - Dessert cakes
Supermarket Perimeter - July 2019 - 25
Supermarket Perimeter - July 2019 - Deli - Labor-saving equipment
Supermarket Perimeter - July 2019 - 27
Supermarket Perimeter - July 2019 - 28
Supermarket Perimeter - July 2019 - Specialty cheese
Supermarket Perimeter - July 2019 - Unexpected pairings
Supermarket Perimeter - July 2019 - 31
Supermarket Perimeter - July 2019 - Produce - Fresh renaissance
Supermarket Perimeter - July 2019 - 33
Supermarket Perimeter - July 2019 - Fresh-cut pear breakthrough
Supermarket Perimeter - July 2019 - 35
Supermarket Perimeter - July 2019 - Tropicals
Supermarket Perimeter - July 2019 - Meat & Poultry - Customer service
Supermarket Perimeter - July 2019 - 38
Supermarket Perimeter - July 2019 - 39
Supermarket Perimeter - July 2019 - 40
Supermarket Perimeter - July 2019 - 41
Supermarket Perimeter - July 2019 - 42
Supermarket Perimeter - July 2019 - 43
Supermarket Perimeter - July 2019 - Pork
Supermarket Perimeter - July 2019 - Seafood - Merchandising
Supermarket Perimeter - July 2019 - 46
Supermarket Perimeter - July 2019 - 47
Supermarket Perimeter - July 2019 - Food Safety - Equipment sanitizing
Supermarket Perimeter - July 2019 - 49
Supermarket Perimeter - July 2019 - 50
Supermarket Perimeter - July 2019 - STAINLESS STEEL CARE
Supermarket Perimeter - July 2019 - 52
Supermarket Perimeter - July 2019 - Comissary Insider July 2019 - AUDITS
Supermarket Perimeter - July 2019 - 54
Supermarket Perimeter - July 2019 - SPOTLIGHT - DELI SIDES & SALADS
Supermarket Perimeter - July 2019 - 56
Supermarket Perimeter - July 2019 - BULK UP
Supermarket Perimeter - July 2019 - PACKAGING - PORTABLE SUCCESS
Supermarket Perimeter - July 2019 - 59
Supermarket Perimeter - July 2019 - 60
Supermarket Perimeter - July 2019 - R&D - FRUITS AND NUTS
Supermarket Perimeter - July 2019 - 62
Supermarket Perimeter - July 2019 - BLUE DIAMOND EXPANDING
Supermarket Perimeter - July 2019 - Product Showcase
Supermarket Perimeter - July 2019 - Advertisers
Supermarket Perimeter - July 2019 - Fresh Takes
Supermarket Perimeter - July 2019 - 67
Supermarket Perimeter - July 2019 - 68
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