Baking&Snack - July 2012 - 114

NEW ON THE SHELF

Burritos beg, ‘Bite me!’
On its packaging, Burrito Bites from Cedarlane Natural Foods, Inc., Carson, CA, urge frozen-food-aisle shoppers to “Bite me!” Available in three varieties — Beans, Rice and Cheese; Roasted Vegetable and Cheese; and Chile Relleno — each 85-g burrito contains up to 160 Cal, 5 g fat with 2.5 g saturated fat, 1 g fiber and 7 g protein. The Burrito Bites are vegetarian and free from trans fat and cholesterol. A 3-oz package retails for $1.49. www.cedarlanefoods.com

Restaurant-style tortilla chips
Old Dutch Foods, Roseville, MN, adds to its Restaurante Style line of tortilla chips Blue Corn and Salsa Bowls varieties. Both products contain 140 Cal, 7 g fat with 0.5 g saturated fat, 1 g fiber and 2 g protein per 1-oz serving, and the Salsa Bowls are shaped especially for dipping. Made from allnatural blue corn, the Blue Corn chips contain 2 g polyunsaturated fat and 4 g monounsaturated fat per serving. A 13-oz bag retails for $3.99. www.olddutchfoods.com

Guaranteed gluten-free oats Chips made for dipping
With a distinctive crisscrossed cut designed to hold dips in its crevices, Herr’s Lattice Cut Kettle Chips from Herr Foods, Nottingham, PA, are thick-sliced and slow-cooked in small batches. The chips, sprinkled with sea salt, sell for $3.49 for an 8-oz bag or 99 ¢ for a 1.875-oz bag. www.herrs.com Adding to its line of more than 400 whole grain cereal products, Bob’s Red Mill Natural Foods, Portland, OR, introduces Gluten Free Oat Bran and Gluten Free Extra Thick Rolled Oats. Grown in dedicated oats-only fields, Bob’s Red Mill’s oats are tested in a dedicated, gluten-free facility to ensure their purity. The company recommends using its Oat Bran, which is available for $3.74 for an 18-oz package, as a hot cereal or adding it to baked foods to increase their nutritional value. Extra thick to add more “bite and texture,” the rolled oats retail for $7.48 per 32-oz package. www.bobsredmill.com

Changing how chips roll
Frito-Lay North America, Plano, TX, adds a new twist to its popular Doritos brand with Doritos Dinamita in Chile Limón and Nacho Picoso varieties. Rolled into the shape of a taquito, the tortilla chips respond to consumer demand for more spicy and tangy flavors, according to the company. Made with 0 g trans fat, the chips are available nationwide in a 4-oz bag for $1.49 or a 9.25-oz bag for $2.99. www.doritos.com

Flatbreads aplenty
With its line of flatbreads, BonSavor Foods, Dallas, TX, aims to capture the palates of internationally minded foodies. The company’s corn tortillas retail for $1.79 per 10-count package for 7-in. tortillas and per 24-count package of 6-in. tortillas. The flour tortillas sell for $2.19 for a 10-count of 8-in. home-style soft tacos and $4.99 for a 10-count of 8-in. Whole Wheat Carb Right soft tacos, with various other sizes and styles also available. Several flavors of wraps retail for between $2.99 and $3.19 for a 6-count package of 10-in. wraps, and plain or whole wheat naan goes for $3.49 for a 3-count bag. www.bonsavorfoods.com

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http://www.cedarlanefoods.com http://www.olddutchfoods.com http://www.herrs.com http://www.bobsredmill.com http://www.doritos.com http://www.bonsavorfoods.com http://www.bakingandsnack.com

Baking&Snack - July 2012

Table of Contents for the Digital Edition of Baking&Snack - July 2012

Baking&Snack - July 2012
Table of Contents
Table of Contents
Editorial - Super-restaurants, super opportunities
News Front - Flowers to jump into Northeast with Lepage purchase
News Front - Frito-Lay kicks off gluten-free initiative
News Front - Celiac group dumps on Domino’s ‘gluten free’ crust
News Front - Quaker Oats commits to new applications with new center
In Brief
News - Cargill moves experimental bakery
In Brief
News - Bakers Square tops pie honors
News - BCMA recognizes excellence in learning, safety
News - Ruiz 4 Kids raises $203,000 for scholarships
People
Exclusive Report - Bimbo's Vision 2015
Finding Its Focus - Sugar Bowl Bakery concentrates on six core products to drive growth
State of the Industry - Riding the Wave
Enzymes - Behind the Scenes
Fortification - How to Fortify, Naturally
Ingredient App - High-fiber resistant starch made from potatoes … Tackles Weighty Matters
Salting and Seasoning - Dispensing Flavors Accurately
Bar Processing - Staying Flexible
Automating DSD - Driving Out Costs
Maintenance - Service after the Sale
Sanitation Strategies - Show Respect and Reverence
Food Safety Training Q&A - Building a Clean Slate
Meeting Preview - Letting it Ride
Industry Images
Calendar of Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Equipment
Ad Index
New Product Spotlight - A Walk on the Wild Side
Baking&Snack - July 2012 - Baking&Snack - July 2012
Baking&Snack - July 2012 - 2
Baking&Snack - July 2012 - 3
Baking&Snack - July 2012 - 4
Baking&Snack - July 2012 - 5
Baking&Snack - July 2012 - 6
Baking&Snack - July 2012 - 7
Baking&Snack - July 2012 - 8
Baking&Snack - July 2012 - Table of Contents
Baking&Snack - July 2012 - 10
Baking&Snack - July 2012 - Editorial - Super-restaurants, super opportunities
Baking&Snack - July 2012 - 12
Baking&Snack - July 2012 - 13
Baking&Snack - July 2012 - News Front - Frito-Lay kicks off gluten-free initiative
Baking&Snack - July 2012 - In Brief
Baking&Snack - July 2012 - In Brief
Baking&Snack - July 2012 - 17
Baking&Snack - July 2012 - News - Ruiz 4 Kids raises $203,000 for scholarships
Baking&Snack - July 2012 - People
Baking&Snack - July 2012 - 20
Baking&Snack - July 2012 - Exclusive Report - Bimbo's Vision 2015
Baking&Snack - July 2012 - 22
Baking&Snack - July 2012 - 23
Baking&Snack - July 2012 - 24
Baking&Snack - July 2012 - 25
Baking&Snack - July 2012 - 26
Baking&Snack - July 2012 - 27
Baking&Snack - July 2012 - Finding Its Focus - Sugar Bowl Bakery concentrates on six core products to drive growth
Baking&Snack - July 2012 - 29
Baking&Snack - July 2012 - 30
Baking&Snack - July 2012 - 31
Baking&Snack - July 2012 - 32
Baking&Snack - July 2012 - 33
Baking&Snack - July 2012 - 34
Baking&Snack - July 2012 - 35
Baking&Snack - July 2012 - 36
Baking&Snack - July 2012 - 37
Baking&Snack - July 2012 - 38
Baking&Snack - July 2012 - 39
Baking&Snack - July 2012 - 40
Baking&Snack - July 2012 - State of the Industry - Riding the Wave
Baking&Snack - July 2012 - 42
Baking&Snack - July 2012 - 43
Baking&Snack - July 2012 - 44
Baking&Snack - July 2012 - 45
Baking&Snack - July 2012 - 46
Baking&Snack - July 2012 - 47
Baking&Snack - July 2012 - 48
Baking&Snack - July 2012 - 49
Baking&Snack - July 2012 - 50
Baking&Snack - July 2012 - 51
Baking&Snack - July 2012 - 52
Baking&Snack - July 2012 - Enzymes - Behind the Scenes
Baking&Snack - July 2012 - 54
Baking&Snack - July 2012 - 55
Baking&Snack - July 2012 - 56
Baking&Snack - July 2012 - 57
Baking&Snack - July 2012 - 58
Baking&Snack - July 2012 - 59
Baking&Snack - July 2012 - 60
Baking&Snack - July 2012 - Fortification - How to Fortify, Naturally
Baking&Snack - July 2012 - 62
Baking&Snack - July 2012 - 63
Baking&Snack - July 2012 - 64
Baking&Snack - July 2012 - 65
Baking&Snack - July 2012 - 66
Baking&Snack - July 2012 - 67
Baking&Snack - July 2012 - 68
Baking&Snack - July 2012 - 69
Baking&Snack - July 2012 - 70
Baking&Snack - July 2012 - 71
Baking&Snack - July 2012 - 72
Baking&Snack - July 2012 - Ingredient App - High-fiber resistant starch made from potatoes … Tackles Weighty Matters
Baking&Snack - July 2012 - Salting and Seasoning - Dispensing Flavors Accurately
Baking&Snack - July 2012 - 75
Baking&Snack - July 2012 - 76
Baking&Snack - July 2012 - 77
Baking&Snack - July 2012 - 78
Baking&Snack - July 2012 - 79
Baking&Snack - July 2012 - 80
Baking&Snack - July 2012 - 81
Baking&Snack - July 2012 - 82
Baking&Snack - July 2012 - Bar Processing - Staying Flexible
Baking&Snack - July 2012 - 84
Baking&Snack - July 2012 - 85
Baking&Snack - July 2012 - 86
Baking&Snack - July 2012 - 87
Baking&Snack - July 2012 - 88
Baking&Snack - July 2012 - 89
Baking&Snack - July 2012 - 90
Baking&Snack - July 2012 - Automating DSD - Driving Out Costs
Baking&Snack - July 2012 - 92
Baking&Snack - July 2012 - 93
Baking&Snack - July 2012 - 94
Baking&Snack - July 2012 - 95
Baking&Snack - July 2012 - 96
Baking&Snack - July 2012 - Maintenance - Service after the Sale
Baking&Snack - July 2012 - 98
Baking&Snack - July 2012 - 99
Baking&Snack - July 2012 - Sanitation Strategies - Show Respect and Reverence
Baking&Snack - July 2012 - Food Safety Training Q&A - Building a Clean Slate
Baking&Snack - July 2012 - 102
Baking&Snack - July 2012 - Meeting Preview - Letting it Ride
Baking&Snack - July 2012 - Industry Images
Baking&Snack - July 2012 - 105
Baking&Snack - July 2012 - 106
Baking&Snack - July 2012 - Calendar of Events
Baking&Snack - July 2012 - Innovations
Baking&Snack - July 2012 - Ingredient News
Baking&Snack - July 2012 - 110
Baking&Snack - July 2012 - Products & Packaging
Baking&Snack - July 2012 - 112
Baking&Snack - July 2012 - Patents
Baking&Snack - July 2012 - New on the Shelf
Baking&Snack - July 2012 - 115
Baking&Snack - July 2012 - Marketplace
Baking&Snack - July 2012 - 117
Baking&Snack - July 2012 - 118
Baking&Snack - July 2012 - 119
Baking&Snack - July 2012 - Equipment
Baking&Snack - July 2012 - Ad Index
Baking&Snack - July 2012 - New Product Spotlight - A Walk on the Wild Side
Baking&Snack - July 2012 - 123
Baking&Snack - July 2012 - 124
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