Baking & Snack - October 2005 - 52
MARKET UPDATE
Upper Crust is now
offering a line of mini
loaves for its European
market. "Generally, artisan breads have less
than 1% yeast because
the product rises through
the natural fermentation
of the sours allowing it to
be considered completely
healthy, which is of interest to today's consumers,"
Mr. Litinetsky said. Producing a smaller portion
is an attractive way to
provide portion-control
options for artisan bread
consumers. "This is an
extremely exciting process. Consumers can go and buy three loves
for the price of one," he said. Upper
Crust is working toward offering its
mini loaves to its American market.
ᮤ Artisan loaves are often topped
with seeds.
LABRIOLA
MOVING FORWARD. "I never imagined something like Atkins would
affect my business like it did," Mr.
Friend said. Farm to Market Bread
Co. lost close to 10% of its business
1UALITY THROUGH
because of the low-carb
craze. And while the
company has regained
that business and then
some, Mr. Friend said
it is hard to predict the
future for the artisan
bread market.
"The push for whole
grains has certainly been
a good thing for us," he
said. Farm to Market's top
seller is its Grains Galore
variety, and last summer,
the company reintroduced its Sunny Black and Brown
bread because consumer desire is
shifting toward whole grains.
Rising consumer interest in
organic products is also affecting
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For more information, see Page 121
54 / BAKING & SNACK / October 2005
Baking & Snack - October 2005
Table of Contents for the Digital Edition of Baking & Snack - October 2005
Contents
Baking & Snack - October 2005 - 1
Baking & Snack - October 2005 - 2
Baking & Snack - October 2005 - 3
Baking & Snack - October 2005 - Contents
Baking & Snack - October 2005 - 5
Baking & Snack - October 2005 - 6
Baking & Snack - October 2005 - 7
Baking & Snack - October 2005 - 8
Baking & Snack - October 2005 - 9
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Baking & Snack - October 2005 - 36
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Baking & Snack - October 2005 - 40
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