Baking & Snack - November 2014 - 42

FROZEN BAKED PRODUCTS

"The microwave now works in ways it didn't 15 or 20
years ago," Mr. Marcucci observed. "Packaging innovations, specifically the receptor that heats up the products,
has helped the quality of bread tremendously and has
given bakers a whole new opportunity to pursue in the
freezer case. You also have new formulations. You cannot
sell the same products we had in 1985. The product is going into a completely different distribution system."

"The microwave now works in
ways it didn't 15 or 20 years ago."
Tom Marcucci, Gonnella Baking

Need to go utensil-less
The importance of on-the-go products cannot be understated, according to Tom Vierhile, innovations insights
director, Datamonitor, Fairport, NY. "Frozen bakery has
not historically been a strong player in the convenience
market, but that is no longer the case," he noted. "Frozen
bakery products are increasingly designed for hand-held
consumption as consumers do more eating in the car or
at the desk at work."
Datamonitor Consumer's 2014 consumer survey found
that nearly one-third of consumers tend to snack "at my
workplace" when they snack outside of mealtimes. The
survey also found 69% of Americans snack at home.
And that can be anywhere depending on what hour
it is. Datamonitor reported that 55% of those surveyed
agreed that they snack between lunch and dinner while
28% do so between breakfast and lunch.
Maybe the after-school snacking habit is something
many people never outgrow, or it is just transformed,
either into a solution to the 4 p.m. slump or even a preworkout or after-work routine. Then again, it's easy to
overanalyze. Snacking is often just grabbing a quick bite

while working or doing something else.
"Products like Farm Rich Signature Sweets Pie Bites
and Farm Rich Brownie Bites are intended to capitalize
on this behavior and also provide portion control and
sizes that are more appropriate for smaller households,"
Mr. Vierhile said.
Years ago, only a handful of companies offered preportioned desserts. Now, catering to smaller households,
consumers can get two packs of individually sliced pies
under the Edwards and Sara Lee brands or puff pastry
turnovers sold under the Pepperidge Farm label.
Frozen desserts now compete not only with poppable
bites but also with Greek yogurt and pudding cups in
the refrigerated case. "Frozen desserts are in some danger because the yogurt category is beginning to invade
that market," Mr. Vierhile suggested. "You're seeing the
chilled dairy case become a dessert destination. This
could be a problem for frozen desserts."
Consumers might be snacking more because they
spend less time eating meals. Recently published research by the Port Arthur, NY-based NPD Group noted
that, on average, Americans wolf down breakfast in only
12 minutes, take 28 minutes for lunch and consume dinner in 24 minutes. Moreover, 34% of those responding
to Datamonitor's 2013 consumer survey value "ease and
simplicity" at breakfast - that's more than twice (16%)
those who value it for dinner.
Not surprisingly, sales of those microwaveable breakfast hand-held items are experiencing solid growth
and are one of the few bright spots in the freezer case,
according to IRI, a Chicago-based market research firm.
Overall, sales of hand-held breakfast items rose 11.8% to
$984.9 million for the 52-week period ending Aug. 10,
2014. By contrast, IRI reported frozen breakfast entrees
inched up only 1% to $757.5 million for the same period.
Clearly, Mr. Vierhile noted, the emphasis at breakfast

Baking a better on-the-go sandwich
When it comes to grab-and-go sandwiches, AdvancePierre Foods provides convenience
stores with a host of options for consumers with BIG AZ appetites.
For more than two decades, the Blue Ash, OH-based company has been cooking up cheeseburgers, breakfast sandwiches, mini sliders, new pretzel flatbread sandwiches and other
hand-held meals that can be microwaved from the cooler or placed in a warmer to provide
c-stores with easy foodservice solutions, according ot Nancy Todys, vice-president, marketing
convenience. The sandwiches are sold under more than a half dozen different brands, including BIG AZ, Pierre, Hot 'n' Ready, PB Jamwiches, Steak EZE and more.
Unlike most other frozen sandwich producers, AdvancePierre makes 95% of its own buns,
rolls and biscuits on its automated hearth and biscuit lines. The company relies on proprietary
formulas that ensure the breadstuffs remain soft, even after microwaving or sitting in a warmer for up to four hours, Ms. Todys said during the recent National Association of Convenience
Store (NACS) show in Las Vegas. In addition to c-stores, AdvancePierre supplies schools, retail
freezer case and foodservice operators with a wide array of frozen meal options.

42 Baking & Snack November 2014 / www.bakingandsnack.com


http://www.bakingandsnack.com

Baking & Snack - November 2014

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

Baking & Snack - November 2014
Table of Contents
Table of Contents
Editorial - Industry of big shoulders
Newsfront - ASB names eight to Baking Hall of Fame
Manage snacking to manage weight
Flowers’ Moon analyzes sodium reduction
Rabobank optimistic on baking’s future
Bun Companies to buy Masada
In Brief/People/In Memoriam
Instruments - The New Look
Ultrasound … for dough?
Optimized gluten method
Corropolese Bakery & Deli - Hands-on Automation
Frozen Baked Products - Piece of the Action
Baking a better on-the-go sandwich
Perception vs. reality of freezing food
Satisfying the insatiable sweet tooth
Nuts - The Case for Nuts
Fit for the snacking life
Do you dukkah?
Dairy and Eggs - Clean and Functional
Egging on the batter
Ingredient App - Compound Interest
Pie Depositing - Making It Count
Cracker Makeup - Cracker Tech 101
Introducing...
AIB spiffs up cookie/cracker module
Tech Showcase: Cookie and Cracker Production
Ingredient Handling - Do's...and dont's
Industry Insight - Borrowing with Pride
Baking Front and Center
Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - November 2014 - Baking & Snack - November 2014
Baking & Snack - November 2014 - 2
Baking & Snack - November 2014 - 3
Baking & Snack - November 2014 - 4
Baking & Snack - November 2014 - 5
Baking & Snack - November 2014 - 6
Baking & Snack - November 2014 - 7
Baking & Snack - November 2014 - 8
Baking & Snack - November 2014 - Table of Contents
Baking & Snack - November 2014 - 10
Baking & Snack - November 2014 - Table of Contents
Baking & Snack - November 2014 - Editorial - Industry of big shoulders
Baking & Snack - November 2014 - 13
Baking & Snack - November 2014 - Manage snacking to manage weight
Baking & Snack - November 2014 - 15
Baking & Snack - November 2014 - Rabobank optimistic on baking’s future
Baking & Snack - November 2014 - 17
Baking & Snack - November 2014 - In Brief/People/In Memoriam
Baking & Snack - November 2014 - 19
Baking & Snack - November 2014 - 20
Baking & Snack - November 2014 - Instruments - The New Look
Baking & Snack - November 2014 - Ultrasound … for dough?
Baking & Snack - November 2014 - 23
Baking & Snack - November 2014 - 24
Baking & Snack - November 2014 - Optimized gluten method
Baking & Snack - November 2014 - 26
Baking & Snack - November 2014 - Corropolese Bakery & Deli - Hands-on Automation
Baking & Snack - November 2014 - 28
Baking & Snack - November 2014 - 29
Baking & Snack - November 2014 - 30
Baking & Snack - November 2014 - 31
Baking & Snack - November 2014 - 32
Baking & Snack - November 2014 - 33
Baking & Snack - November 2014 - 34
Baking & Snack - November 2014 - 35
Baking & Snack - November 2014 - 36
Baking & Snack - November 2014 - 37
Baking & Snack - November 2014 - 38
Baking & Snack - November 2014 - Frozen Baked Products - Piece of the Action
Baking & Snack - November 2014 - 40
Baking & Snack - November 2014 - 41
Baking & Snack - November 2014 - Baking a better on-the-go sandwich
Baking & Snack - November 2014 - 43
Baking & Snack - November 2014 - 44
Baking & Snack - November 2014 - 45
Baking & Snack - November 2014 - Perception vs. reality of freezing food
Baking & Snack - November 2014 - 47
Baking & Snack - November 2014 - 48
Baking & Snack - November 2014 - 49
Baking & Snack - November 2014 - Satisfying the insatiable sweet tooth
Baking & Snack - November 2014 - 51
Baking & Snack - November 2014 - 52
Baking & Snack - November 2014 - Nuts - The Case for Nuts
Baking & Snack - November 2014 - Fit for the snacking life
Baking & Snack - November 2014 - 55
Baking & Snack - November 2014 - Do you dukkah?
Baking & Snack - November 2014 - 57
Baking & Snack - November 2014 - 58
Baking & Snack - November 2014 - 59
Baking & Snack - November 2014 - 60
Baking & Snack - November 2014 - Dairy and Eggs - Clean and Functional
Baking & Snack - November 2014 - 62
Baking & Snack - November 2014 - 63
Baking & Snack - November 2014 - 64
Baking & Snack - November 2014 - Egging on the batter
Baking & Snack - November 2014 - 66
Baking & Snack - November 2014 - 67
Baking & Snack - November 2014 - 68
Baking & Snack - November 2014 - 69
Baking & Snack - November 2014 - 70
Baking & Snack - November 2014 - Ingredient App - Compound Interest
Baking & Snack - November 2014 - 72
Baking & Snack - November 2014 - Pie Depositing - Making It Count
Baking & Snack - November 2014 - 74
Baking & Snack - November 2014 - 75
Baking & Snack - November 2014 - 76
Baking & Snack - November 2014 - 77
Baking & Snack - November 2014 - 78
Baking & Snack - November 2014 - 79
Baking & Snack - November 2014 - 80
Baking & Snack - November 2014 - Cracker Makeup - Cracker Tech 101
Baking & Snack - November 2014 - 82
Baking & Snack - November 2014 - 83
Baking & Snack - November 2014 - Introducing...
Baking & Snack - November 2014 - 85
Baking & Snack - November 2014 - 86
Baking & Snack - November 2014 - 87
Baking & Snack - November 2014 - AIB spiffs up cookie/cracker module
Baking & Snack - November 2014 - 89
Baking & Snack - November 2014 - 90
Baking & Snack - November 2014 - Tech Showcase: Cookie and Cracker Production
Baking & Snack - November 2014 - 92
Baking & Snack - November 2014 - 93
Baking & Snack - November 2014 - Ingredient Handling - Do's...and dont's
Baking & Snack - November 2014 - 95
Baking & Snack - November 2014 - 96
Baking & Snack - November 2014 - Industry Insight - Borrowing with Pride
Baking & Snack - November 2014 - 98
Baking & Snack - November 2014 - 99
Baking & Snack - November 2014 - Baking Front and Center
Baking & Snack - November 2014 - 101
Baking & Snack - November 2014 - 102
Baking & Snack - November 2014 - Events
Baking & Snack - November 2014 - Innovations
Baking & Snack - November 2014 - 105
Baking & Snack - November 2014 - Products & Packaging
Baking & Snack - November 2014 - 107
Baking & Snack - November 2014 - Patents
Baking & Snack - November 2014 - 109
Baking & Snack - November 2014 - New on the Shelf
Baking & Snack - November 2014 - 111
Baking & Snack - November 2014 - Marketplace
Baking & Snack - November 2014 - 113
Baking & Snack - November 2014 - 114
Baking & Snack - November 2014 - 115
Baking & Snack - November 2014 - 116
Baking & Snack - November 2014 - 117
Baking & Snack - November 2014 - 118
Baking & Snack - November 2014 - 119
Baking & Snack - November 2014 - 120
Baking & Snack - November 2014 - Ad Index
Baking & Snack - November 2014 - New Product Spotlight
Baking & Snack - November 2014 - 123
Baking & Snack - November 2014 - 124
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