Baking&Snack - July 2013 - 35

TRENDS
Mid-Year Report

flavored cookie called the Cherry Bomb.
The 3-oz retail variety and 1.5-oz
foodservice option will be available in August and claim to
aid in digestion and boost
immunity, noted Pam
Marcus, cofounder
and CEO.
Other bakers promoted new packaging concepts. Pastry
Smart, San Mateo,
CA, added a twist to
its hand-crafted Le
Culturé bread collection. Beginning this May,
the organic- and American
Humane Association-certified
breads come in a bakeable,
organic bread bag that preserves
product integrity from oven to shelf. The
bag, said Marc Rosenberg, director of marketing and
sales, seals itself during the baking process.

‘Medible’ baked foods
Driven by demand for fresh, convenient, artisan and
restaurant-style products, in-store bakery sales grew
10.4% between 2010 and 2012, reported Mintel, a
Chicago-based research firm, in its March 2013 report
on in-store bakeries.
More specifically, 2012 sales rose an estimated 5.4%
over 2011 — the highest annual growth rate during the
past five years — to $12.8 billion, according to Mintel.
The number of in-store bakeries increased 2.9% to
27,858 stores. Sales of desserts, specifically cakes, and
breakfast items drove sales (See “Top of the morning”
on Page 36).
However, Mintel added that sales of bread and rolls
lagged behind other product categories, inching up only
2.1% to $3.6 billion in 2012. “Increases in health awareness and gluten-free dieting have likely contributed to
the slower growth of the bread and rolls segment, exacerbated by increasing publicity blaming bread for a role
in America’s obesity epidemic,” the report observed.
To boost sales, Mintel suggested bread and roll producers need to leverage consumer demand for multigrain, gluten-free and artisan bread products. At the
IDDBA show, a number of flatbread bakeries seem to
be at the forefront in accommodating the latest trends
and confronting misconceptions affecting the overall
bread market.
In general, the move toward better-for-you products
containing antioxidants and other nutritional benefits

Kontos repositioned its low-carb pita as Greek
Lifestyle Flatbreads to leverage the popular
Mediterranean diet.
Kontos Foods

are part of a broader trend
called “medible” products, observed Carol
Christison, IDDBA’s
president and CEO,
in her presentation
titled “All-Star Food
Trends.” In different ways, these foods
contain many of the
attributes found in supplements and medicine.
“You can eat the drug of
your choice,” she joked.
La Tortilla Factory, for instance, promoted its Ivory Teff flour
wraps under the Smart & Delicious label.
The gluten-free wraps, introduced in 2006, contain 15 g
whole grain per serving. Moreover, the company addressed
the issue of childhood obesity and positioned its SoftWrap
minis as a healthy back-to-school alternative that’s in
sync with First Lady Michelle Obama’s efforts to improve
children’s health.
Several flatbread producers highlighted heightened
levels of protein as well as other nutritional attributes of
their products. Kontos Foods, Paterson, NJ, rebranded
its formerly SmartCarb Pita as Greek Lifestyle Flatbreads
with 15 g protein, 21 g carbs, 2 g sugar and 190 Cal per
serving. “This product has twice the protein and half the
carbs of any other flatbread,” said Warren Stoll, marketing director. “It has less sugar and fewer calories.”
The company also promoted its line of crepes, which
it touted as “the light, elegant skinny wrap.” Compared
with a 12-in. round flatbread that has about 300 Cal, an
11-in. crepe contains only 100 Cal. “You can make any
sandwich better-for-you with a crepe than you can with
a wrap,” Mr. Stoll said.
Damascus Bakeries, Brooklyn, NY, featured its Bake
Sense all-natural Roll-Ups that come in Plain, Flax,
Mediterranean, Southwest, Whole Wheat and Garden
& Grains varieties. The line, certified by the American
Heart Association, contains 4 to 6 g fiber, 5 to 6 g protein, 5 to 9 net carbs and 70 to 80 Cal.
California Lavash, Gilroy, CA, highlighted its artisan
flatbreads as verified vegan and non-GMO made with
unbromated unenriched flour. The company offered
whole grain and spinach lavash, the latter containing
actual spinach, as well as traditional and whole grain
naan and noor. “Our products are clean label and all-

July 2013 / Baking & Snack / 35



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https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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