Baking & Snack - June 2016 - 50

FROZEN/PAR-BAKED

respondents indicated they do not eat breakfast outside
of the home, compared with 35% and 44% for lunch and
dinner, respectively.
Moreover, a 2014 survey by Canadean noted 58%
consume breakfast at home because it's cheaper while
47% suggested it's also healthier than eating out.
"Bread and rolls can be formulated in such a way to
address health concerns or at least compensate somewhat for whatever the sandwich may be filled with, so
this could be an opportunity," Mr. Vierhile observed.
Perhaps a bigger opportunity involves finding ways to
make breakfast more portable with premium carriers,
such as artisan-style breads and rolls, instead of the traditional tortilla, biscuit or English muffin.
All too often, time-crunched people don't have time
for breakfast as they're rushing to work or school. In
fact, NPD recently noted two-thirds of restaurant morning meals are eaten off-premise. As a result, it's not surprising that specialty bakeries like Tribeca Oven are creating new forms of grab-and-go sandwich carriers and
upscale breakfast alternatives to meet the demands of
this evolving market.
"Breakfast continues to be the fastest-growing segment within foodservice and retail channels," Mr.
Essenfeld said. "From protein beverages to snack bars,
food manufacturers are looking for ways to provide consumers with innovation, flavor and convenience. Tribeca
Oven has expanded in this category by partnering with
retailers and restaurants to speak to their specific needs.
Whether we are providing bread to create French toast
or your next breakfast sandwich, it's important to us to
learn more about each customer base and create a targeted approach."
In the in-store bakery channel, Mr. Brimacombe suggested providing convenient, healthy, fresh morning
options will also allow bakers to "over-deliver" in this
segment. ARYZTA's Otis Spunkmeyer Supreme thawand-serve line offers Tripleberry Whole Grain muffins
as well as Lemon, Strawberry or Regular Angel Food
muffins to deliver to this market. The brand uses the "No
Funky Stuff " claim to describe how the sweet goods line
does not contain high-fructose corn syrup, partially hydrogenated oils, artificial flavors or colors.

Going for four or more
While breakfast remains hot, Scott Kolinski, president
of Lantmännen Unibake USA, Lisle, IL, focused on targeting all three main eating occasions and everything
in between. The company produces artisan, ciabatta
and other specialty breads under the Euro-Bake brand
and provides a variety of pre-proofed pastries from its
European parent sold under the Schulstad name.
"As a supplier of imported pastry products to marry

50 Baking & Snack June 2016 / www.bakingandsnack.com

Open-faced toast sandwiches, such as this grilled breakfast classic,
are an emerging trend in the foodservice industry.
Lantmännen Unibake USA

Becoming the toast of the town
Premium toast and open-face sandwiches
are quickly becoming popular items on
menus across the country. That's why
Lantmännen Unibake USA launched the
Top Toast initiative for its Euro-Bake brand
earlier this year.
"Top Toast is a program we developed
to help operators leverage the profitable
artisanal toast trend," said Scott Rosenberg,
director of marketing and customer service. "Fresh, local and seasonal ingredients
paired with Euro-Bake's top-quality breads
create the perfect artisanal toast recipes for
any operation."
Recipes such as Brussels Sprouts Salad
Grilled Toast use flavorful ingredients like
smoky bacon, fried Brussels sprouts and
zesty lemon atop new, thinly sliced, crusty
sports bread that contains seeds, grains,
whole wheat flour, honey and apple pieces.

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Baking & Snack - June 2016

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