Baking & Snack - November 2014 - 50

FROZEN BAKED PRODUCTS

interested in hearing about what to eat rather than what
not to eat."
"This is one reason we are seeing more companies
introducing baked goods featuring healthful ancient
grains and seeds like chia, quinoa, amaranth, millet and
many more," Mr. Vierhile said.

Emerging foodie mentality
Frozen baked goods - whether sold through the
freezer case or elsewhere - are tapping into what's
happening in the restaurant channel or developing
new varieties for in-store bakeries/delis, c-stores and
foodservice operations.
"Frozen bakery products are in more of a borrowing mood than in the past, taking flavor and product
ideas from different categories," Mr. Vierhile said.
"Snacks provided the inspiration for pretzel bread, one
of the more dynamic recent developments. Influences
Hillshire Brands offers individually wrapped pie slices with a longer shelf life.
Hillshire Brands

Satisfying the insatiable sweet tooth
Convenience stories have long offered
a full line of packaged snack cakes and
other sweet goods, but restaurant-style
dessert offerings were few and far
between - or only found in the freezer case.
At the National Association of Convenience Stores (NACS)
show, Hillshire Brands re-introduced "improved" individually wrapped pie slices under the Sara Lee brand. The pecan
pie variety now has 10-day refrigerated and five-day ambient
shelf life while the apple pie lasts 10 days in the cooler and
three days at room temperature. Its lemon meringue pie now
has five-day refrigerated shelf life. The company also offered
an extended line of pre-portioned upscale bars and desserts
that can supply a c-store deli foodservice operation. "They can
easily take out what they need from the freezer to keep their
displays full during the day, noted Vicki Flaskamp, senior cus"
tomer marketing manager at Sara Lee Foodservice, a division
of Hillshire Brands, Chicago.
Courtney Wagner, training manager, added that many
c-stores want to upgrade their foodservice menus, but labor
remains a big issue at many chains. Suppliers to this channel
need to find ways to offer options that are convenient not only
for consumers but also for operators.
At the NACS show, hot and spicy emerged as the big trend.
Hillshire Brands rolled out several sandwich options under the
Jimmy Dean Blazen' Hot brand as well as a sausage links for
the roller grill. And move over corn dogs. The company also
introduced two varieties of Pancake and Sausage on a Stick
sold under the Jimmy Dean name.

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

from high-end desserts, artisan baked goods and ethnic food trends - shown by Trader Joe's Frozen Mini
Gyro Bites - are much more evident today than in
the past. The influence of the fast-food restaurant industry is also evident from all of the recent flatbread
sandwich launches."
Earlier this year, Gonnella opened its 2,000-sq-ft
research center - a state-of-the-art product development and test facility that works with frozen food manufacturers to address formulation challenges for microwaveable products. "We want to make sure the product
we supply is equal to the fresh bread that you buy in the
bread aisle today," Mr. Marcucci said.
Additionally, the Gonnella Research Center tries to
provide a new perspective to the freezer case. "It used
to be an egg-and-English-muffin sandwich. Now it's a
Texas omelet that has new seasonings, red peppers and
green peppers on a biscuit bun," Mr. Marcucci noted.
Retailers, he added, are hiring chefs and others with
culinary training. Producers of frozen baked goods
- whether sold in the freezer case, in-store bakery, cstore or foodservice channel - are stepping up their
game to get a piece of the action.
"It's all about how we address the needs of consumers to get a quick, quality meal when and where they
want it," Mr. Marcucci said.

Future for frozen foods
There also may be some headwinds for frozen foods
going forward. Nearly one-quarter (24%) of US consumers either "strongly believe" or "tend to believe"
that freezing food compromises nutritional quality,
according to Datamonitor's 2011 survey. Although the
information is a few years old, Mr. Vierhile still thinks
that perception holds true today.
"For the future, we think frozen baked goods makers
are going to have to step up their game to build consumer trust and dispel the negative image consumers
sometimes have toward frozen food," he said.
Younger consumers, especially millennials, are not enamored with offerings in the freezer case. According to a
survey by Omaha-based ConAgra, Mr. Vierhile noted,
more than half of the people who buy frozen foods are 45
and older. That's a challenge as younger consumers control
a larger share of spending on food. They tend to consider
themselves "foodies" and are less trusting than older shoppers. They want to know where ingredients in products
come from and how a product is made.
"Millennials tend to see frozen food as just another
form of processed food," Mr. Vierhile explained. "The
frozen food industry hasn't done a great job of trying
to portray frozen food as a fresh type of food. That can
have ramifications going forward."

*


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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