Supermarket Perimeter - July 2020 - 22

Bakery

The perfect vehicle for some hot trends

FOR MOST OF THE WORLD, cookies in one
form or another are a staple. Perfect day
and night, the cookie is always a welcome
presence as an accompaniment, snack, meal
replacement or meal completer. Because of
cookies' universal appeal, it matters little if the
treat comes from a package, fresh from the
oven or is enjoyed unbaked as edible dough.
While sales of packaged cookies since
March have far outweighed instore purchases
of by-weight cookies from the instore bakery,
there are signs consumers are beginning to
migrate back to the perimeter in search of
freshness and innovation. This offers those in
the instore bakery an opportunity to explore
new ways to use cookies and other sweet
goods to meet the trends currently shaping
consumer wants and needs.

Health and wellness value-added
Even in the cookie aisle, health and wellness
have some level of consideration. This
22 - JULY 2020

includes how people look at sugar and choose
whether an allowance for sugar is permissible
or not. As a result, changes to the nutrition
facts panel profiling added sugars could
become more or less important depending
on the individual consumer and the eating
occasion.
Growing awareness and continuing interest
in keto and low-carb diets is also fueling
interest for reduced-sugar formulations in
cookies and other baked goods.
Wayzata, Minn.-based Cargill has taken up
the charge to deliver indulgent experiences
with reduced sugar through its ViaTech®
stevia sweetener, Zerose® erythritol and
Oliggo-Fiber® chicory root fiber solutions
that deliver up to 50% sugar reduction in
cookies without impact to taste, texture and
appearance.
In addition to sugar reduction, the company
is one of many seeing growing interest in the
use of alternative flours, particularly among
supermarketperimeter.com

younger consumers, according to Mintel's
In-Store Bakeries U.S. Feb. 2020 report.
Flours with higher protein and/or gluten-free
attributes offer consumers a dose of functional
health with an indulgent factor. It's a pairing
that makes the childhood wish of eating
cookies for breakfast something that's now
acceptable and good for you.
Erin Baker's is the manufacturer of the
Original Breakfast Cookie. Available in
the bakery and natural food sections, the
non-GMO, no preservatives, no artificial
ingredients breakfast cookies contain whole
grains and fruit. The product offers healthy
cookie indulgence in Double Chocolate,
Oatmeal Raisin, Peanut Butter, Caramel Apple,
Peanut Butter Chocolate and Banana Walnut
flavors.
The Bellingham, Wash.-based company also
offers a mini version of its breakfast cookie and
a grain- and gluten-free cookie that's paleo
and vegan.

AA+W - STOCK.ADOBE.COM

BY JENNIFER BARNETT FOX


http://www.supermarketperimeter.com

Supermarket Perimeter - July 2020

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