Supermarket Perimeter - September 2019 - 27

Bakery

Box office bakery magic

Backstage processes

Donuts continue to be a "bright spot" within the bakery
category. Coming in at $5.1 billion, donuts/pastries are
in the top three for sales of bakery products in the U.S.,
according to Statista, June 2018.
Available in every price range and easily portable,
donuts suits consumers who are on-the-go as well as
appealing to those who prefer a hint of creativity in their
sweet indulgence.
In all categories, donuts deliver. Clyde's Donuts finds
the indulgent aspect of donuts make it an excellent
impulse buy and value-add to the basket. The company, based in Addison, Illinois, offers instore bakeries
and private label manufacturers a Total Donut Solution
with Ready to Finish, Ready to Sell and Ready to Serve
options.
"There's an emotional connection to enjoying a
donut," says Josh Bickford, executive vice president,
strategic initiatives, Clyde's Donuts. "Tried-and-true varieties like glazed rings or sprinkled donuts can bring back
a sense of simpler times and with increasing demand
for combining flavors into new creations, there's always
an opportunity to excite the customer with something new."

Because consumers "taste" with their eyes as well as
their mouth, any donut worth buying must possess
both a desirable mouthfeel and great visual appeal.
Determining this balance necessitates finding the right
donut frying shortening, whether that's liquid, palm or
palm oil blends, interesterified soybean oil or lard and
tallow animal fats.
"Frying oil is important to a donut - after frying, oil
comprises nearly 22% of the finished product," says
Jamie Mavec, senior marketer for Cargill's Edible Oils
business in North America. "The oil used to fry the
donut determines its surface texture and color, the glaze
adherence and overall visual appeal during its shelf life.
However, oil options are not a one-size-fits-all proposition. Cargill's donut frying experts have fried thousands
of donuts to learn not just how to fry a good donut but
what makes a good donut."
Cargill, Wayzata, Minnesota, has conducted extensive lab testing on its PalmAgility™ and Regal™ donut
fry shortenings, finding both options perform very well
on key attributes like set-up time, flavor and mouthfeel, freeze-thaw stability and reduced oil weeping,
according to Mavec. The Cargill Food Innovation Center
features a fry lab with a donut frying station to allow
technicians to study and evaluate donut frying performance, providing customers with insights on optimizing
operations and problem solving.
Bakers looking for more intensive training in all things
donut can visit AIB International in Manhattan, Kansas.
The international training facility offers a specialization in the art of donut troubleshooting that includes
classroom lectures and hands-on experience for
selecting ingredients, fry fat functionality and processing
conditions.
Mike Baxter, product information and marketing
coordinator at Belshaw Adamatic, Auburn, Washington,
regularly works with instore bakeries to troubleshoot
and improve their in-house donut programs. One of his
recommendations includes filtering donut oil daily in
addition to scheduling a regular boil out for fryers. The
less-than-10-minute daily task can eliminate a smoking
fryer, save costs and produce better donuts, according
to Baxter.
The company's robotic donut systems are increasing
the safety of bakery employees with automatic frying,
leaving no one standing over the fryer. Increasing the
safety and efficiency of fryers becomes even more
important when considering the growing demand for
different sized donuts. In response to the trend for larger
donuts, Belshaw Adamatic has expanded the capability
of its automatic fryers. For bakers who need to work
ahead, the company offers the ability to reheat at point
of sale using the BX Eco-touch convection oven.

Expanding cast of players

©SFIO CRACHO, GUZEL STUDIO - STOCK.ADOBE.COM

Bickford says donut programs continue to be an important and growing part of the bakery. As evidence, he cites
the innovative use of exciting colors and flavor combinations as a way stores are targeting donut impulse buys.
While sales of freshly made yeast-raised and cake donuts
remain popular, some instore bakeries are looking for
new ways to gather attention in the competitive donut
landscape by adding gourmet options to their line-up.
Recognizing gourmet donuts as the next big thing,
Dawn Foods, Jackson, Michigan, shows operators
turnkey ways to elevate donuts into a profit-growth
segment. The company offers producers product ideas,
ingredients, recipes, training and marketing materials in
the category.
Despite high consumer demand for upscale versions,
Dawn Foods cites less than 10% of operators plan to add
gourmet donuts.
With no established definition of gourmet, it remains
up to the bakery to imagine what gourmet donuts
can be. For many, a gourmet label includes the use of
premium ingredients like real sugar and chocolate with
higher percentages of cacao that provide a vehicle for
cleaner labels free from artificial flavors and colors.
Premium ingredients also mean bakeries can charge a
premium for their donut offerings. In evidence, bakeries in San Francisco, Miami and Washington, D.C.
are currently pricing gourmet donuts in the range of
$3.35-$3.50.

AVERAGE
PRICE PER
DONUT
San Francisco
$3.50
Miami
$3.46
Washington DC
$3.35
Chicago
$3.23
New York City
$2.98
Los Angeles
$2.80
Tampa
$2.80
Source: Dawn Foods

www.supermarketperimeter.com

SEPTEMBER 2019 - 27



Supermarket Perimeter - September 2019

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

Supermarket Perimeter - September 2019
Editor’s note - Climate change, meet innovation
Contents
The wire - Walmart dominating grocery pickup, delivery
Kroger awards first grants to fight food waste
AIB rolls out new food safety tool
Produce power
Class is in session
Finding a partner in education
The basics of Hispanic foods
Bakery - DONUTS
BECOMING AN EVERYDAY DESTINATION
DON’T FORGET HOLIDAY PIES
Boost trips, sales with micro holidays
Deli - HOLIDAY CATERING
GRAZING — THE NEWEST OLD HOLIDAY TREND
Cheese SAMPLING
PREP FOR THE HOLIDAY SEASON
Meat & Poultry - LABOR SAVING EQUIPMENT
SOUS VIDE
EARTH FRIENDLY
MARKETING MATTERS
Juggling claims
THE FIVE CONSUMER SEGMENTS
Produce - Potatoes and onions
Seafood - Mollusks
Food Safety - COMBATING flu season
Commissary Insider - September 2019
PACKAGING - TAMPER EVIDENCE STILL KEY
PRODUCT SPOTLIGHT - SOUPS
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - September 2019 - Supermarket Perimeter - September 2019
Supermarket Perimeter - September 2019 - Supermarket Perimeter - September 2019
Supermarket Perimeter - September 2019 - 2
Supermarket Perimeter - September 2019 - Editor’s note - Climate change, meet innovation
Supermarket Perimeter - September 2019 - Contents
Supermarket Perimeter - September 2019 - 5
Supermarket Perimeter - September 2019 - AIB rolls out new food safety tool
Supermarket Perimeter - September 2019 - 7
Supermarket Perimeter - September 2019 - Produce power
Supermarket Perimeter - September 2019 - 9
Supermarket Perimeter - September 2019 - 10
Supermarket Perimeter - September 2019 - 11
Supermarket Perimeter - September 2019 - 12
Supermarket Perimeter - September 2019 - 13
Supermarket Perimeter - September 2019 - 14
Supermarket Perimeter - September 2019 - 15
Supermarket Perimeter - September 2019 - 16
Supermarket Perimeter - September 2019 - 17
Supermarket Perimeter - September 2019 - Class is in session
Supermarket Perimeter - September 2019 - Finding a partner in education
Supermarket Perimeter - September 2019 - 20
Supermarket Perimeter - September 2019 - 21
Supermarket Perimeter - September 2019 - The basics of Hispanic foods
Supermarket Perimeter - September 2019 - 23
Supermarket Perimeter - September 2019 - 24
Supermarket Perimeter - September 2019 - 25
Supermarket Perimeter - September 2019 - Bakery - DONUTS
Supermarket Perimeter - September 2019 - 27
Supermarket Perimeter - September 2019 - 28
Supermarket Perimeter - September 2019 - 29
Supermarket Perimeter - September 2019 - BECOMING AN EVERYDAY DESTINATION
Supermarket Perimeter - September 2019 - 31
Supermarket Perimeter - September 2019 - Boost trips, sales with micro holidays
Supermarket Perimeter - September 2019 - 33
Supermarket Perimeter - September 2019 - Deli - HOLIDAY CATERING
Supermarket Perimeter - September 2019 - GRAZING — THE NEWEST OLD HOLIDAY TREND
Supermarket Perimeter - September 2019 - 36
Supermarket Perimeter - September 2019 - 37
Supermarket Perimeter - September 2019 - 38
Supermarket Perimeter - September 2019 - Cheese SAMPLING
Supermarket Perimeter - September 2019 - PREP FOR THE HOLIDAY SEASON
Supermarket Perimeter - September 2019 - 41
Supermarket Perimeter - September 2019 - Meat & Poultry - LABOR SAVING EQUIPMENT
Supermarket Perimeter - September 2019 - 43
Supermarket Perimeter - September 2019 - 44
Supermarket Perimeter - September 2019 - 45
Supermarket Perimeter - September 2019 - SOUS VIDE
Supermarket Perimeter - September 2019 - EARTH FRIENDLY
Supermarket Perimeter - September 2019 - MARKETING MATTERS
Supermarket Perimeter - September 2019 - Juggling claims
Supermarket Perimeter - September 2019 - 50
Supermarket Perimeter - September 2019 - 51
Supermarket Perimeter - September 2019 - THE FIVE CONSUMER SEGMENTS
Supermarket Perimeter - September 2019 - 53
Supermarket Perimeter - September 2019 - Produce - Potatoes and onions
Supermarket Perimeter - September 2019 - 55
Supermarket Perimeter - September 2019 - 56
Supermarket Perimeter - September 2019 - 57
Supermarket Perimeter - September 2019 - Seafood - Mollusks
Supermarket Perimeter - September 2019 - 59
Supermarket Perimeter - September 2019 - Food Safety - COMBATING flu season
Supermarket Perimeter - September 2019 - 61
Supermarket Perimeter - September 2019 - 62
Supermarket Perimeter - September 2019 - 63
Supermarket Perimeter - September 2019 - Commissary Insider - September 2019
Supermarket Perimeter - September 2019 - 65
Supermarket Perimeter - September 2019 - 66
Supermarket Perimeter - September 2019 - 67
Supermarket Perimeter - September 2019 - PACKAGING - TAMPER EVIDENCE STILL KEY
Supermarket Perimeter - September 2019 - 69
Supermarket Perimeter - September 2019 - PRODUCT SPOTLIGHT - SOUPS
Supermarket Perimeter - September 2019 - 71
Supermarket Perimeter - September 2019 - Product Showcase
Supermarket Perimeter - September 2019 - Advertisers
Supermarket Perimeter - September 2019 - Fresh Takes
Supermarket Perimeter - September 2019 - 75
Supermarket Perimeter - September 2019 - 76
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