Snack Food & Wholesale Bakery - September 2008 - (Page 38)

Market Trends Continued from page 36 and Mrs. Smith’s brands. These products, which come two slices to a pack, enable consumers to control their portion sizes and serve pieces on-the-spot with no slicing, broken pieces, waste or hassle. Now the Marshall, Minn.-based company has taken them into the foodservice channel where labor-challenged operators can enjoy a slice or two. “The ever-increasing 24/7, on-thego lifestyle creates further demand for convenience and portability,” says Kathy McGillivray, director of category marketing-dessert at Schwan’s Food Service, Inc. “We are also seeing increased interest in our grab-and-go products as foodservice operators are searching for options to accommodate consumers that have less time for sit-down meals,” she explains. Sara Lee Foodservice, Rolling Meadows, Ill., also has responded to these broader consumer trends with its July release of Chef Pierre PreSliced Pies. Touting the phrase, “cut costs without cutting a thing,” the presliced pies for the restaurant industry eliminate labor and waste, enhance plate appearance and are available in seven varieties: Pumpkin, Pecan, Sweet Potato, Nuts About Fudge, Seven Layer, Pumpkin Pecan Praline and Dutch Apple Hi Pie, says Jason Katzman, general manager of bakery for Sara Lee Foodservice. “We developed these presliced pies because 25% of the operators we surveyed believe pie is difficult to serve, and they reported complaints about uneven slices and waste of approximately one slice per pie, which can add up,” Katzman explains. “With the same Chef Pierre quality and recipe, this new pre-sliced format makes ‘easy as pie’ even easier.” Sara Lee Foodservice sees “tremendous interest in products that offer value-added solutions for operators,” Katzman says. “While our key criteria are taste and indulgence,” he adds, “we work with operators to help them build their business with great-tasting desserts that offer labor savings and cost efficiencies.” To counter the smoldering heat of summer, Pittsburgh-based H. J. Heinz Co. launched a cluster of signature sundaes under its Weight Watchers Smart Ones line, consisting of already-sliced desserts with 200 calories or less. Consumers can sink their teeth into Mint Chocolate Chip, Peanut Butter Fudge Sundae and Chocolate Chip Cookie Dough. “[People] want the convenience of a pre-portioned dessert because it’s easy to eat and can better understand the nutritionals,” says Tracey Parsons, company spokesperson. “It gives [people] a sense of control and moderation with a food that can otherwise leave people feeling guilty.” In the foodservice channel, serving the operator is as important as meeting consumer demands, McGillivray says. During the last six months, she notes, Schwan’s Food Service has greatly increased its menu applications, which give foodservice operators easy-to-execute ideas on creating signature desserts with our products. “We are also providing our customers with tools and ideas to encourage dessertto-go programs, which allow restaurant operators to increase ticket value and quickly turn tables,” she says. Sara Lee Foodservice, meanwhile, offers packaging for today’s diverse workplace. “Boxes with clear visuals and instructions in English and Spanish make it easy to locate pies in the freezer and follow serving instructions,” Katzman says. “And our easy-tear, plastic wrap keeps pies fresh while eliminating the need for a knife to open packages.” The packaging, he adds, should be as appetizing as the product inside, and that means, intense graphics, eye-catching designs and mention of flavors on the front of the box. As Sweet as Lime Go ahead, purists. Just cringe. When it comes to fusion of flavors, even key lime pies are getting into the act. “We have noticed an increase in variety in the key lime pie category,” says Jim Brush, president of Key West Key Lime Pie Co. “We introduced key lime pies with fresh fruits: mango, raspberry in a chocolate cookie crust and pineapple with toasted coconut.” The Big Pine Key, Fla., company blends 100% keylime juice with fresh, tropical fruits to bring consumers a different kind of sweetness. It’s a sweetness that even chocolate can’t cure. “At first, purists were reluctant to try but once they heard how good they were, they caved in to try,” Brush adds. Meanwhile, if consumer spending is in the dumps, he can’t wait for the turnaround. “Our sales have grown considerably in the past eight months. Maybe the recession is good for sales,” Brush adds. “Consumers do however know the difference in quality from the first bite. With our company, the sky is the limit.” 38 Snack Food & Wholesale Bakery - SEPTEMBER 2008

Table of Contents Feed for the Digital Edition of Snack Food & Wholesale Bakery - September 2008

Snack Food & Wholesale Bakery - September 2008 Contents Editor’s Note For Goodness Sakes Better Than the Rest Unconventional Thinking Easy Does It New Products In the Comfort Zone Engineering Management The ASB Column Printer Keeps Production Running Equipment Briefs Better Than the Rest The Final Word

Snack Food & Wholesale Bakery - September 2008

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