Baking&Snack - July 2013 - 36

MID-YEAR REPORT

Top of the morning
Following its acquisition of the former Sara Lee bakery
in Paris, TX, James Skinner Baking Co. plans to roll out
all-butter, European-style croissants this summer, noted
Gary Kyle, vice-president of marketing for the Omahabased company. Four 3-oz, six 2-oz or eight 1-oz croissants
will come packaged in a tamper-evident clamshell as the
company expands its presence in the in-store bakery and
foodservice channels.
The croissants are just one of the new products that
Skinner featured at the International Dairy-Deli-Bakery
Association’s (IDDBA) show in Orlando, FL, in June. The
company also showed off its new 17-oz Krumblecake in
Cinnamon and Wild Blueberry varieties as well as a soft,
moist 16-oz Kornbread for multiple meal occasions. The
products come in microwaveable paperboard trays for
convenient heating.
“We’re getting out of metal trays and into more sustainable, microwaveable eco-trays, said Mr. Kyle, who noted
”
the company also reintroduced 3.5-oz muffins under the
Drury Lane label.
Breakfast products grew an estimated 14.4% from 2010
to 2012 and now account for $2.8 billion or around 22%
of the $12.8 billion in-store bakery market, according to a
March 2013 report by Chicago-based Mintel Group. As the
US economy recovers and employment rates increase,
Americans will be searching for high-quality convenient
foods offered by in-store bakeries, Mintel noted.
Always Bagels, Bohemia, NY, offered a rebranded line
of Old Fashioned Bagels made with Smart Balance buttery
spread. Changing its brand to the Old Fashioned name
indicates to core East Coast consumers that its bagels are
made from scratch with a 12- to 14-hour ferment and boiled
the traditional way, noted Mike Yarmaloff, vice-president of
sales and marketing.
Original Bagel Co., West Caldwell, NJ, promoted its products
as a healthier choice for schools. The reformulated 2-oz boiled
bagels contain 51% whole grains from white whole wheat or
whole wheat flour and half the sodium of a regular bagel.
“Original Bagel has always been a proponent of eating
healthily, said Garrett Levenbrook, vice-president of manu”
facturing. “We believe this government regulation is a step
in the right direction for children’s diets at schools, where
healthful options are notoriously scarce. While we are eager
to comply, for bakery manufacturers, this is an ‘adapt or
die’ situation.
”
James Skinner Baking showed off its
new J. Skinner 17-oz Krumblecake in
Cinnamon and Wild Blueberry varieties
as well as a soft, moist 16-oz Kornbread
for multiple meal occasions.
James Skinner Baking Co.

36

/ Baking & Snack / July 2013

natural, and we’re passionate about producing traditional lavash that is good for you,” said Lilea Eshoo, marketing manager.
FGF Brands natural Tandoor-baked Stonefire brand
naan are prepared with ghee, or clarified butter, and
fresh buttermilk following a traditional Indian recipe.
The products come in Original, Garlic, Whole Grain
and Sweet Chili varieties. Three of its products are
among the Top 10 best-selling flatbreads, according to
supermarket scanning data from IRI, a Chicago-based
research firm, supplied by FGF Brands.

Pizza with pizzazz
Throughout the show, IDDBA exhibitors borrowed a
page out of Food Network and featured chefs preparing
wraps, sandwiches and other lunch and dinner items.
The strategy was directed not only at in-store bakeries
but also at deli departments with bread and rolls serving as an integral component of the retail meal-solution
(RMS) movement.
According to a study from Technomic, Inc., supermarket-prepared food sales have grown more than 6%
annually during the past five years. Mass merchandisers and supercenters saw prepared foods grow over 13%
during the same time period. RMS is now a profit center
rather than a traffic driver, noted Voni Woods, IDDBA
chair and senior director of deli, Giant Eagle, Pittsburgh.
Flatout’s chef baked a variety of artisan pizzas made
on thin-crust flatbreads that come in Rustic White,
Spicy Italian, Heritage Wheat and Rosemary and
Olive Oil.
For several pizza manufacturers, many of which were
displaying take-and-bake pizzas for supermarket delis,
thin was in because it contains fewer carbs and calories
per serving, noted David Foran, director of business
development, Little Lady Foods, Elk Grove Village, IL.
Baking the products on the company’s stone-fired oven,
he added, creates a crispier crust.
Alive & Kickin’ Pizza Crust, Green Bay, WI, distributed samples of pizza made using a hot-press process,
noted Lisa Bartikofsky, director of national sales. “Hot
press works really well for making crispy products,” she
said. “We’re taking hot-press pizzas to a whole new level.
Our pizza is consistent, yeasty and open-textured. The
structure is delicate, yet it has a crispiness to it.”
IDDBA did feature its share of artisan, par-baked and
frozen dough bread and roll manufacturers. Tribeca
Oven, Carlstadt, NJ, featured free-form versions of
its classic artisan products. Unlike its labor-intensive,
hand-formed artisan breads, the free-form breads are
made on the company’s new high-speed artisan bread
line. The loaves have a natural look to them and come
in a slightly smaller size that allows in-store bakeries



Baking&Snack - July 2013

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