Supermarket Perimeter - May 2020 - 24

Bakery: Cakes

Cookie- and
candy-inspired
cakes continue
to be a big hit for
Lawrence Foods.

In agreement is Lawrence Foods,
which finds that chocolate continues to
be a fan favorite among its customers.
The company is seeing a surge of
popularity for its candy- and cookieinspired cakes and its buttercrème
Cookies & Crème Decocrèmes® Icing.
They've also had great success with
flavor promotions creating nostalgic
cookie cakes using its Peanut Butter,
Crème de Menthe, Butter Pecan and
Fudge icings.
Beyond chocolate, hyper-indulgence
can also include adding an interesting
texture, unique or premium ingredients
or exotic ethnic flavors. Last year,
Nielsen-Massey Vanillas, Waukegan,
Ill., added two new global options from
Uganda and Indonesia to its line of
single-source pure vanilla extracts. The
new flavors join the company's other
single-origin vanilla products sourced
from Madagascar, Mexico and Tahiti.

With new creations shared online at lightning speed, organizations
such as RBA and IDDBA look for ways to keep bakers informed of
changing consumer perspectives and provide business resources and
networking opportunities.
One example is the Cake Decorating Challenge at the annual
IDDBA show, an event where companies come prepared to push cake
decorating's creative boundaries in a live competition.
Such an example serves as an important reminder why some
may be good, but more is often better when it comes to cake. This
includes over-the-top designs and distinctive flavor combinations
like a lightly boozy bourbon triple chocolate cake topped with praline
icing. Chicago-based Barry Callebaut's proprietary consumer research
backs this up, saying the time is right for hyper-indulgence. Seventysix percent of North American consumers surveyed said they prefer
cakes or pastries that allow them to indulge, and 74% of North American
consumers want to try new and exciting chocolate cake or pastry
experiences.
24 - MAY 2020

SP_May20.indb 24

Healthy and indulgent don't always
go together in the bakery but many
consumers leave a little wiggle room
when it comes to enjoying sweet
goods, including cakes. However, this
doesn't include any tolerance for trans
fats like partially hydrogenated oils (PHOs).
Looking to provide its customers with clean label alternatives, Stratas
Foods, Memphis, Tenn., offers customized shortenings for bakery
manufacturers. This includes developing and improving butter-flavored
oils and providing interesterified shortenings like its Superb Select 1020.
The soy-based, palm-free shortening is made without hydrogenated
oils, allowing bakers to substantially reduce saturated fats in bakery
items compared with most shortenings. Sourced from soybeans, the
fats in Superb Select 1020 offer an alternative to the use of conventional
palm oil. Apex is another of the company's non-PHO options. The soybased shortening is used as a drop-in solution for more challenging
baking, icing and donut applications, according to the company.
In February, Cargill, Minneapolis, announced plans to offer bakeries
innovative shortening solutions for breads, cakes, cookies and frying.
An investment of $6.4 million will expand the company's food pilot
capabilities at its North American Pilot Development Center in
Savage, Minn.

LAWRENCE FOODS

Healthier indulgence

supermarketperimeter.com

5/5/2020 4:09:54 PM


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Supermarket Perimeter - May 2020

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