Baking&Snack - October 2011 - 34

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NEW ON THE SHELF

HALLOWEEN PACKAGING For eight weeks starting Sept. 11, Pirate Brands, Sea Cliff, NY, is offering special Halloween packaging for 0.5-oz, 20-count multipacks of its Pirate’s Booty Aged White Cheddar baked snack. Available exclusively at Target and Super Target stores across the US, the snacks are a baked, allnatural blend of puffed rice and corn with real aged white cheddar cheese. They contain no gluten or trans fat. The 65-Cal packs retail for $6.99 per 20-count multipack, and the regularly packaged 6-packs of 1-oz bags also retail for $6.99. www.piratebrands.com

HOT SNACKS Frito-Lay North America, Plano, TX, launches Doritos and Cheetos Fiery Fusion snacks. Now available in convenience stores throughout the US, the new Fiery Fusion varieties are Frito-Lay’s response to consumer demands for exotic, complex flavors with great taste and a zesty kick, according to the company. The new flavor starts with a blend of cheese, herbs and spices, followed by a slowburning heat from cayenne pepper, vinegar and paprika. The suggested retail price is $1.49 for a 3.75-oz bag of Cheetos or a 3.375-oz bag of Doritos. www.fritolay.com

LOW-SUGAR BARS NuGo, Pittsburgh, PA, rolls out a diabetic-friendly line of protein bars — NuGo Slim — which the company claims is the first almost sugar-free, high-protein bar made without maltitol or artificial sweeteners. Containing 180 Cal, 15 g protein and 2 g sugar per 45-g serving, NuGo Slim bars are certified gluten-free. Chicory root adds 9 g fiber and naturally sweetens the body of the bars. Free from highfructose corn syrup, hydrogenated oils and trans fats, NuGo Slim bars are now available in retail stores nationwide for less than $2 each. Flavors include Brownie Crunch, Roasted Peanut and Raspberry Truffle. www.nugonutrition.com

SANDWICH THINS Sara Lee North American Fresh Bakery, Downers Grove, IL, introduces four varieties of Thin Style Buns: 100% Whole Wheat, 100% Multi-Grain, Honey Wheat and White made with Whole Grain. The 100% Whole Wheat and 100% Multi-Grain buns provide 22 g whole grains and 4 g fiber; the Honey Wheat buns offer 18 g whole grains and 5 g fiber; and the White made with Whole Grain buns contain 10 g whole grains and 4 g fiber per 43-g, 100-Cal serving. The suggested retail price for the new buns ranges from $2.99 to $3.89, depending on the region. www.saraleebread.com

BREAKFAST AND SNACK FOOD Under its SunnyFresh brand, Cargill Kitchen Solutions, Inc., Monticello, MN, launched Griddle Bakes pancakes for the school nutrition market. Flavored with vanilla, cinnamon and caramel, frozen Griddle Bakes contain 7 g sugar, 6 g protein, a full serving of whole grains and zero trans fats. Made without preservatives, the cakes are individually wrapped and can be microwaved in their wrapper to be served warm or at room temperature. They are designed for schools’ grab-and-go programs for breakfast or an anytime snack. www.sunnyfresh.com

POPPED CRISPS Under its Michael Season’s brand, Natural Snacks LLC, Addison, IL, introduces Popped black bean crisps. The gluten-free crisps are reducedfat and low-sodium but contain 3 g fiber and 4 g protein per 28-g serving from the black beans used in their formulation. As is the case for all Michael Season’s products, the crisps are made with all-natural ingredients with no preservatives, artificial colors, artificial flavors, hydrogenated oils or MSG. Scheduled for availability January 2012, the crisps come in three flavors: Sea Salt, Nacho and Roasted Red Pepper. The suggested retail price is $2.99 per 3-oz bag. www.seasonssnacks.com

BAKING & SNACK / October 2011

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http://www.piratebrands.com http://www.fritolay.com http://www.nugonutrition.com http://www.saraleebread.com http://www.sunnyfresh.com http://www.seasonssnacks.com http://www.bakingbusiness.com

Baking&Snack - October 2011

Table of Contents for the Digital Edition of Baking&Snack - October 2011

Baking&Snack - October 2011
Contents
EDITORIAL - Standing the Test of Time
PepsiCo outlines path for global snack growth
Hostess hires restructuring advisers
Pepperidge Farm breaks ground on innovation center
Roquette opens US innovation center
NEWS IN BRIEF
Boulder best chips
Global concern about sustainability issues
Pringles uses the force
NEWS IN BRIEF
Transformers gives Hostess some spark
Energy benchmarks for baking
Hub for gluten-free community
Sweet and savory seven
Cookies go out to the ball game
NEWS | PEOPLE
IN MEMORIAM
Turning Old World into New
Birth of a Brand
Numbers Tell the Story
Pit Crew Mentality
New Products = New Equipment
What Bars Do Best
Snack Bar Dollar and Unit Sales
Just for Kids
NEW ON THE SHELF
Take A Radical Approach
Following Different Rules
Wording Matters
Gut-Level Change
Viscosity vs. Fluidity
Scope of the Problem
Fiber Mechanisms
Claims, Content, Cost
Catch-Up Strategy
Going Sodium Free
INGREDIENT NEWS
Quick Mix
For a 2-Stage Mixing Process
Freeze Up
Battery-Powered Bakery
Strapped In
It’s in the Pan
2 FOR 1
Fancy Footwork
Striving for Perfection
Fuel for Thought
Driving Out Co$T$
From Crop To Cookie
PRODUCTS & PACKAGING
Baking 100
Class Schedule
Tweets from #AIBseminar
Tortilla World
CALENDAR OF EVENTS
Baked Is Better
Baking&Snack - October 2011 - Baking&Snack - October 2011
Baking&Snack - October 2011 - 2
Baking&Snack - October 2011 - 3
Baking&Snack - October 2011 - 4
Baking&Snack - October 2011 - 5
Baking&Snack - October 2011 - 6
Baking&Snack - October 2011 - Contents
Baking&Snack - October 2011 - 8
Baking&Snack - October 2011 - 9
Baking&Snack - October 2011 - EDITORIAL - Standing the Test of Time
Baking&Snack - October 2011 - 11
Baking&Snack - October 2011 - Hostess hires restructuring advisers
Baking&Snack - October 2011 - NEWS IN BRIEF
Baking&Snack - October 2011 - Transformers gives Hostess some spark
Baking&Snack - October 2011 - 15
Baking&Snack - October 2011 - Cookies go out to the ball game
Baking&Snack - October 2011 - IN MEMORIAM
Baking&Snack - October 2011 - 18
Baking&Snack - October 2011 - Turning Old World into New
Baking&Snack - October 2011 - Birth of a Brand
Baking&Snack - October 2011 - 21
Baking&Snack - October 2011 - Numbers Tell the Story
Baking&Snack - October 2011 - Pit Crew Mentality
Baking&Snack - October 2011 - New Products = New Equipment
Baking&Snack - October 2011 - 25
Baking&Snack - October 2011 - 26
Baking&Snack - October 2011 - 27
Baking&Snack - October 2011 - 28
Baking&Snack - October 2011 - What Bars Do Best
Baking&Snack - October 2011 - 30
Baking&Snack - October 2011 - 31
Baking&Snack - October 2011 - Just for Kids
Baking&Snack - October 2011 - 33
Baking&Snack - October 2011 - NEW ON THE SHELF
Baking&Snack - October 2011 - 35
Baking&Snack - October 2011 - 36
Baking&Snack - October 2011 - 37
Baking&Snack - October 2011 - 38
Baking&Snack - October 2011 - Take A Radical Approach
Baking&Snack - October 2011 - Following Different Rules
Baking&Snack - October 2011 - 41
Baking&Snack - October 2011 - Wording Matters
Baking&Snack - October 2011 - 43
Baking&Snack - October 2011 - 44
Baking&Snack - October 2011 - Gut-Level Change
Baking&Snack - October 2011 - Viscosity vs. Fluidity
Baking&Snack - October 2011 - 47
Baking&Snack - October 2011 - Fiber Mechanisms
Baking&Snack - October 2011 - 49
Baking&Snack - October 2011 - Claims, Content, Cost
Baking&Snack - October 2011 - 51
Baking&Snack - October 2011 - Catch-Up Strategy
Baking&Snack - October 2011 - 53
Baking&Snack - October 2011 - 54
Baking&Snack - October 2011 - Going Sodium Free
Baking&Snack - October 2011 - 56
Baking&Snack - October 2011 - 57
Baking&Snack - October 2011 - 58
Baking&Snack - October 2011 - 59
Baking&Snack - October 2011 - INGREDIENT NEWS
Baking&Snack - October 2011 - 61
Baking&Snack - October 2011 - 62
Baking&Snack - October 2011 - Quick Mix
Baking&Snack - October 2011 - 64
Baking&Snack - October 2011 - For a 2-Stage Mixing Process
Baking&Snack - October 2011 - 66
Baking&Snack - October 2011 - 67
Baking&Snack - October 2011 - 68
Baking&Snack - October 2011 - 69
Baking&Snack - October 2011 - 70
Baking&Snack - October 2011 - Freeze Up
Baking&Snack - October 2011 - Battery-Powered Bakery
Baking&Snack - October 2011 - 73
Baking&Snack - October 2011 - 74
Baking&Snack - October 2011 - Strapped In
Baking&Snack - October 2011 - 76
Baking&Snack - October 2011 - It’s in the Pan
Baking&Snack - October 2011 - 78
Baking&Snack - October 2011 - 2 FOR 1
Baking&Snack - October 2011 - 80
Baking&Snack - October 2011 - 81
Baking&Snack - October 2011 - 82
Baking&Snack - October 2011 - Fancy Footwork
Baking&Snack - October 2011 - 84
Baking&Snack - October 2011 - Striving for Perfection
Baking&Snack - October 2011 - 86
Baking&Snack - October 2011 - 87
Baking&Snack - October 2011 - 88
Baking&Snack - October 2011 - Fuel for Thought
Baking&Snack - October 2011 - 90
Baking&Snack - October 2011 - 91
Baking&Snack - October 2011 - 92
Baking&Snack - October 2011 - Driving Out Co$T$
Baking&Snack - October 2011 - 94
Baking&Snack - October 2011 - 95
Baking&Snack - October 2011 - From Crop To Cookie
Baking&Snack - October 2011 - 97
Baking&Snack - October 2011 - PRODUCTS & PACKAGING
Baking&Snack - October 2011 - 99
Baking&Snack - October 2011 - 100
Baking&Snack - October 2011 - 101
Baking&Snack - October 2011 - Class Schedule
Baking&Snack - October 2011 - Tweets from #AIBseminar
Baking&Snack - October 2011 - Tortilla World
Baking&Snack - October 2011 - CALENDAR OF EVENTS
Baking&Snack - October 2011 - 106
Baking&Snack - October 2011 - 107
Baking&Snack - October 2011 - 108
Baking&Snack - October 2011 - 109
Baking&Snack - October 2011 - 110
Baking&Snack - October 2011 - 111
Baking&Snack - October 2011 - 112
Baking&Snack - October 2011 - 113
Baking&Snack - October 2011 - Baked Is Better
Baking&Snack - October 2011 - 115
Baking&Snack - October 2011 - 116
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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