Baking & Snack - May 2004 - 29

R&D PROFILE

Driving Growth
Sara Lee
Bakery Group
counts on
its R&D group
for product
development,
quality and
food safety
as it strives
to reach
world-class
status in
food
manufacturing.

C

onsumers really like Sara Lee! Tremendous acceptance greeted the
debut of Sara Lee branded bread
in October 2002 and pushed the
18-month-old brand to No. 1 in the combined
category of breads, buns and bagels, according to Information Resources, Inc. data from
March 21. Then, December 2003's launch of
Delightful lower-carbohydrate, lower-calorie
white and wheat breads added to a surge of
income for Sara Lee Bakery Group, St. Louis,
MO. Just four months later, Delightful Wheat
ranks No. 9 among all bread brands.
That's a fast climb, but even more remarkable is the speed to market achieved by Sara
Lee. "Delightful Breads made it from pure
concept to store shelf in six months," said
Andre R. Biane, vice-president, R&D and
food safety for the bakery group.
Since 2002, Sara Lee has launched nine
Sara Lee brand bread SKUs, and four Sara
Lee bun SKUs in three major waves. "These
were launches, not roll outs," emphasized
Matt Hall, vice-president, communications,
Sara Lee Bakery Group. "At launch, all designated plants were making these products,

and the field organization had the products
on shelf across our geography. With the
level of special display penetration that we
achieved in introducing Sara Lee Delightful
Breads, the last launch was world-class!"
It's easy to understand why the bakery
group's slogan continues to be, "Nobody
doesn't like Sara Lee!"
SUPPORT THE BUSINESS
These new products culminate a decade
of change for the $3.3 billion international
baking company and its research and development facility. But it doesn't stop there.
Right now, the R&D group, headed by Mr.
Biane, has three new projects waiting in the
wings, with more to come.
In 2001, the group's areas of responsibility expanded beyond fresh bread and
refrigerated dough. That's the year Sara Lee
Corp., Chicago, IL, acquired The Earthgrains
Company. It created Sara Lee Bakery Group
and added resources to the R&D group to
cover frozen baked
foods and food
service products,

too. The group now operates in three temperature zones - fresh, refrigerated and
frozen - across retail grocery and food
service markets.
"Our vision is to make Sara Lee Bakery
Group into a world-class food company,"
Mr. Biane said, pegging the ongoing transition as consistent with decisions made
more than 10 years ago when Earthgrains
moved its headquarters and R&D functions
to St. Louis. In 1995, it relocated R&D into
a separate 44,000-sq-ft building, complete
with pilot plant capabilities.
"Our R&D philosophy is that you need
to channel R&D activities in line with the
strategic direction of the business," Mr. Biane
explained. "It's the best way we know how to
leverage our R&D dollars to their best use."
ᮢ R&D at Sara Lee Bakery Group helps the company drive growth through its mega brand strategy.
Looking over recent production introductions
are [from left] Tom Barnes, senior food chemist;
Spencer Wise, chemist; Kamla Mukherjee, director
of product development; and John Fellows, senior
food chemist.
TIM PARKER PHOTOGRAPHY

May 2004 / BAKERS PRODUCTION MANUAL / 29



Baking & Snack - May 2004

Table of Contents for the Digital Edition of Baking & Snack - May 2004

Contents
Baking & Snack - May 2004 - 1
Baking & Snack - May 2004 - 2
Baking & Snack - May 2004 - 3
Baking & Snack - May 2004 - Contents
Baking & Snack - May 2004 - 5
Baking & Snack - May 2004 - 6
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