Baking&Snack - April 2012 - 134
NEW PRODUCT SPOTLIGHT
Bucking the trend for smaller diet buns, Aunt Millie’s Bakeries’ Hearth reduced-calorie hot dog and hamburger buns retain the full size of their regular counterparts.
A
With 80 Cal and 110 Cal per bun, respectively, Aunt Millie’s Bakeries’ Hearth reduced-calorie, whole grain hot dog and hamburger buns boast an “excellent” source of fiber on their packages.
Aunt Millie’s Bakeries
Among the myriad challenges dieting poses, feeling satisfied by reduced-calorie meals nears the top for most people trying to lose weight. Studies abound linking dietary fiber and whole grain content with satiety, as do bakery and snack products capitalizing on those results. Two such products come from Aunt Millie’s Bakeries, Fort Wayne, IN. With an eye toward satisfying consumer demand for low-calorie versions of high-quality buns, the company introduced reducedcalorie, whole grain hamburger and hot dog buns this month under its Hearth brand. With packages boasting “No high-fructose corn syrup” and “Excellent source of fiber,” the buns tout the Whole Grains Council stamp. The hamburger buns contain 110 Cal each while the hot dog buns are 80 Cal each. “There are light buns on the market, but this is the first time a full-size bun may be found with the size and quality of Aunt Millie’s Hearth Buns,”
said Melissa Dunning, marketing director, Aunt Millie’s Bakeries. “It’s not a little wimpy diet bun; it’s a full-size, fluffy, attractive bun.” At 4 in., the buns are designed to satisfy the hunger of anyone who is cutting calories. The company also recognizes that most dieters are interested in other health attributes. “Whole grain is a top seller. It is a natural fit for a reduced-calorie item,” Ms. Dunning said. “Whole grain and fiber are always the No. 1 and 2 health attributes people are looking for when they care about healthy attributes in baked goods.” Available throughout the Midwest starting this month, both bun styles retail in an 8-count package for $3.29. “Our Hearth Whole Grain buns are one of the most popular items in the Hearth line,” Ms. Dunning said. “We’re taking that large size bun, still whole grain, and making it a reduced-calorie item. We think that all those things are a recipe for success.” — Lucy Sutton
•
134
/ Baking & Snack / April 2012
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Baking&Snack - April 2012
Table of Contents for the Digital Edition of Baking&Snack - April 2012
Baking&Snack - April 2012
Table of Contents
Table of Contents
Editorial - Time to wake up
Newsfront - Bimbo poised for largest capital spending ever
Newsfront - TIA changes dates for tech seminar
Newsfront - Gonnella awards two scholarships
Newsfront - Independent baker assumes ABA chair
In Brief
News - Study finds popcorn packed with polyphenols
News - Get ready for a vending revolution
In Brief
News - Palin, Deen to speak at IDDBA show
News - Jeff Dearduff: ‘Bakery Tech Tips’
News - Food industry’s unit volume falls
News - Waging the war of dried fruits
People
Pan Pepin - With Growth at a Premium
Alessi Bakeries - Where Quality Rules
Premium Bread - Paying a Premium on Bread
Whole Grains - Possibilities Galore
Flavors - A Matter of Taste
Ingredient App - When Function Meets Nutrition
Artisan Makeup - Automating without Compromise
Automation Q&A - When to Automate
Ingredient Handling - Silo Alternatives
Logistics Management - In Ship Shape
Sanitation Strategies - Taking a Professional Approach
Human Resources Q&A - Behind Closed Doors
Meeting Preview - Food Scientists Flock to Vegas
Industry Images
Calendar of Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight - Larger than Light
Baking&Snack - April 2012 - Baking&Snack - April 2012
Baking&Snack - April 2012 - 2
Baking&Snack - April 2012 - 3
Baking&Snack - April 2012 - 4
Baking&Snack - April 2012 - 5
Baking&Snack - April 2012 - 6
Baking&Snack - April 2012 - 7
Baking&Snack - April 2012 - 8
Baking&Snack - April 2012 - Table of Contents
Baking&Snack - April 2012 - 10
Baking&Snack - April 2012 - Table of Contents
Baking&Snack - April 2012 - Editorial - Time to wake up
Baking&Snack - April 2012 - 13
Baking&Snack - April 2012 - Newsfront - TIA changes dates for tech seminar
Baking&Snack - April 2012 - In Brief
Baking&Snack - April 2012 - In Brief
Baking&Snack - April 2012 - 17
Baking&Snack - April 2012 - News - Jeff Dearduff: ‘Bakery Tech Tips’
Baking&Snack - April 2012 - 19
Baking&Snack - April 2012 - News - Food industry’s unit volume falls
Baking&Snack - April 2012 - 21
Baking&Snack - April 2012 - News - Waging the war of dried fruits
Baking&Snack - April 2012 - People
Baking&Snack - April 2012 - Pan Pepin - With Growth at a Premium
Baking&Snack - April 2012 - 25
Baking&Snack - April 2012 - 26
Baking&Snack - April 2012 - 27
Baking&Snack - April 2012 - 28
Baking&Snack - April 2012 - 29
Baking&Snack - April 2012 - 30
Baking&Snack - April 2012 - 31
Baking&Snack - April 2012 - 32
Baking&Snack - April 2012 - 33
Baking&Snack - April 2012 - 34
Baking&Snack - April 2012 - 35
Baking&Snack - April 2012 - 36
Baking&Snack - April 2012 - Alessi Bakeries - Where Quality Rules
Baking&Snack - April 2012 - 38
Baking&Snack - April 2012 - 39
Baking&Snack - April 2012 - 40
Baking&Snack - April 2012 - 41
Baking&Snack - April 2012 - 42
Baking&Snack - April 2012 - 43
Baking&Snack - April 2012 - 44
Baking&Snack - April 2012 - Premium Bread - Paying a Premium on Bread
Baking&Snack - April 2012 - 46
Baking&Snack - April 2012 - 47
Baking&Snack - April 2012 - 48
Baking&Snack - April 2012 - 49
Baking&Snack - April 2012 - 50
Baking&Snack - April 2012 - 51
Baking&Snack - April 2012 - 52
Baking&Snack - April 2012 - Whole Grains - Possibilities Galore
Baking&Snack - April 2012 - 54
Baking&Snack - April 2012 - 55
Baking&Snack - April 2012 - 56
Baking&Snack - April 2012 - 57
Baking&Snack - April 2012 - 58
Baking&Snack - April 2012 - 59
Baking&Snack - April 2012 - 60
Baking&Snack - April 2012 - 61
Baking&Snack - April 2012 - 62
Baking&Snack - April 2012 - Flavors - A Matter of Taste
Baking&Snack - April 2012 - 64
Baking&Snack - April 2012 - 65
Baking&Snack - April 2012 - 66
Baking&Snack - April 2012 - 67
Baking&Snack - April 2012 - 68
Baking&Snack - April 2012 - 69
Baking&Snack - April 2012 - 70
Baking&Snack - April 2012 - 71
Baking&Snack - April 2012 - Ingredient App - When Function Meets Nutrition
Baking&Snack - April 2012 - 73
Baking&Snack - April 2012 - 74
Baking&Snack - April 2012 - Artisan Makeup - Automating without Compromise
Baking&Snack - April 2012 - 76
Baking&Snack - April 2012 - 77
Baking&Snack - April 2012 - 78
Baking&Snack - April 2012 - 79
Baking&Snack - April 2012 - 80
Baking&Snack - April 2012 - 81
Baking&Snack - April 2012 - 82
Baking&Snack - April 2012 - 83
Baking&Snack - April 2012 - 84
Baking&Snack - April 2012 - Automation Q&A - When to Automate
Baking&Snack - April 2012 - 86
Baking&Snack - April 2012 - 87
Baking&Snack - April 2012 - 88
Baking&Snack - April 2012 - Ingredient Handling - Silo Alternatives
Baking&Snack - April 2012 - 90
Baking&Snack - April 2012 - 91
Baking&Snack - April 2012 - 92
Baking&Snack - April 2012 - 93
Baking&Snack - April 2012 - 94
Baking&Snack - April 2012 - 95
Baking&Snack - April 2012 - 96
Baking&Snack - April 2012 - Logistics Management - In Ship Shape
Baking&Snack - April 2012 - 98
Baking&Snack - April 2012 - 99
Baking&Snack - April 2012 - 100
Baking&Snack - April 2012 - 101
Baking&Snack - April 2012 - 102
Baking&Snack - April 2012 - 103
Baking&Snack - April 2012 - 104
Baking&Snack - April 2012 - Sanitation Strategies - Taking a Professional Approach
Baking&Snack - April 2012 - Human Resources Q&A - Behind Closed Doors
Baking&Snack - April 2012 - 107
Baking&Snack - April 2012 - 108
Baking&Snack - April 2012 - 109
Baking&Snack - April 2012 - 110
Baking&Snack - April 2012 - Meeting Preview - Food Scientists Flock to Vegas
Baking&Snack - April 2012 - Industry Images
Baking&Snack - April 2012 - 113
Baking&Snack - April 2012 - 114
Baking&Snack - April 2012 - 115
Baking&Snack - April 2012 - 116
Baking&Snack - April 2012 - 117
Baking&Snack - April 2012 - 118
Baking&Snack - April 2012 - Calendar of Events
Baking&Snack - April 2012 - Innovations
Baking&Snack - April 2012 - Ingredient News
Baking&Snack - April 2012 - 122
Baking&Snack - April 2012 - Products & Packaging
Baking&Snack - April 2012 - 124
Baking&Snack - April 2012 - Patents
Baking&Snack - April 2012 - 126
Baking&Snack - April 2012 - New on the Shelf
Baking&Snack - April 2012 - Marketplace
Baking&Snack - April 2012 - 129
Baking&Snack - April 2012 - 130
Baking&Snack - April 2012 - 131
Baking&Snack - April 2012 - 132
Baking&Snack - April 2012 - Ad Index
Baking&Snack - April 2012 - New Product Spotlight - Larger than Light
Baking&Snack - April 2012 - 135
Baking&Snack - April 2012 - 136
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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