Baking & Snack - May 2014 - 58

BREAD AISLE

ously had been modest. The shifts also had implications
for the company's product development. "We are now
full blown 100% in Chicago," Mr. Popp said. "And that's
expensive. We went from 20% to 90% in less than three
months, adding 50 to 60 routes. We had so many items
down in our 'war room.' Purchasing teams were covered
with new items new customers wanted. In many but not
all cases, private label new product formulations were
already being baked by Aunt Millie's for other customers, but the company has introduced between 20 and 30
new bread products."
Another company that noted
share gain as a result of
Hostess'
evacua-

In the absence of the
Hostess Beefsteak rye,
many consumers tried
- and stuck with -
other brands.
Pepperidge Farm

tion from the marketplace was Pepperidge Farm, Inc.,
Norwalk, CT. Chris Foley, general manager, fresh and
frozen bakery, said the company benefited when consumers tried and stuck with items such as Pepperidge
rye due to the absence of the Hostess Beefsteak rye line.
"We've also worked very closely with retailers to ensure
that they weren't disadvantaged as a result of the Hostess
departure, by offering a comprehensive selection in the
bakery aisle and delivering excellent customer service,"
he said.
Even as snack foods such as Goldfish and cookies account for an ever larger part of the business of
Pepperidge Farm, Inc., bread remains core to the brand
and a target for innovation.
"We are pleased with the performance of our bread
portfolio and plan to continue to invest to ensure that
the quality of our products meets our consumers' expectations and we stay ahead of changing preferences and
trends," Mr. Foley said. "For example, we've recently introduced premium quality Bake at Home breads, which
are inspired by artisan-style breads you see in independent bakeries and farmers markets, and we've
extended our range of potato bread products to
include hotdog, hamburger and slider buns in response to the growing popularity of that flavor."
Pepperidge describes the Bake at Home bread
line as produced from "hand-crafted dough" and
"baked in a unique stone oven." The product is finished with baking at home.
Varieties include Tuscan Boule, French Loaf,
Semolina Loaf, Multi-Grain Loaf and Sourdough Boule.
A consistent hit in recent years for Pepperidge has

Continuous Seasoning
and Coating Systems
We provide fully integrated systems and
individual machines to ﬁt your applications.

If you need a versatile system that
offers consistent and accurate
control when applying your dry
and liquid coatings, the Quik-Coat
system is the one for the job!
From drum coating applications to
* Quik Coat coating drum with dry
over belt topping applications,
ingredient dispenser, scarf feeder,
liquid applicator and PLC controls
Quik-Coat provides quality,
shown. Systems are offered in a
wide variety of conﬁgurations.*
integrated coating systems for
your application.
TM

www.foodesign.com
sales@foodesign.com

* Heavy duty, durable design for
continuos operation
* Easy-to-clean, sanitary units that meet
FDA and USDA requirements
* Backed by FOODesign's proven
experience and innovation

Call today-our application and
equipment specialists can provide you
with a Quik-Coat solution for your
seasoning and coating application.
TM

Phone: 503-685-5030
Fax: 503-685-5034

S E A S O N I N G * C O AT I N G * F RY I N G * B A K I N G * C O N V E Y I N G S Y S T E M S

http://www.foodesign.com

Baking & Snack - May 2014

Table of Contents for the Digital Edition of Baking & Snack - May 2014