Baking&Snack - July 2013 - 49

FORMULATION
Dairy & Eggs

The appeal of ‘real’ dairy and eggs extends to their bakery functionality, too.
by Donna Berry

M

Many consumers pursue wellness through high-quality
food experiences, according to The Hartman Group Inc.,
Bellevue, WA. “Fresh, real and clean form the basis for
the evaluation of the quality and healthfulness of food,”
said Laurie Demeritt, the group’s CEO. “Describing
foods in this way enables consumers to focus more on
what’s ‘good’ and less on self-discipline.”
According to the research firm’s Health + Wellness
Deep Dive report, 60% of the 1,700-plus consumers
surveyed said it is important that foods be made with
recognizable ingredients. Fifty-seven percent said that
“made with simple, real ingredients” is important.
Real, simple, minimally processed — these are all
attributes that consumers increasingly seek in the packaged foods they purchase at the supermarket including
baked goods. With the perception of being fresh-fromthe-farm, many dairy ingredients such as milk, butter
and cheese, as well as eggs, complement this movement.
Specialty ingredients such as whey, lactose and egg
products are also being used increasingly by bakers to
make ingredient statements more appealing to discriminating consumers.
For example, the primary display panel on boxes of
the new Aunt Jemima Lil’ Griddles line from Pinnacle
Foods Group, Parsippany, NJ, includes the phrase “Made
with Real Eggs & Milk.” These bite-sized frozen breakfast foods are designed for children, and the use of simwww.bakingandsnack.com

ple ingredients appeals to parents looking for only the
best for them.
“We take great pride in making Aunt Jemima frozen
pancakes, waffles and French toast just like moms make
breakfast across America,” said Lisa Barrette, senior
director of marketing at Pinnacle.
Cookie marketers such as Best Maid Cookie Co.,
Mound, MN, are taking the same steps. “Our customers were asking for all-natural, zero trans-fatty-acid
products, so we decided to go back to the basics and
bake with butter,” said John Verkennes, national sales
manager. “We now offer a premium, clean-label line of
pre-portioned gourmet cookie dough under the Rich &
Sinful 100% Butter Cookie Dough brand.”

Crack that egg
Eggs and egg products, which are the convenient,
industrial forms of the same eggs one cracks, provide both
nutrition and functionality to formulations. At the same
time, they contribute to a positive, consumer-friendly
ingredient statement when they appear on product labels.
“Eggs are best known for providing structure to
baked grain-based foods in terms of height, volume and
stability,” said Elisa Maloberti, director of egg product
marketing, American Egg Board, Park Ridge, IL. “But
they also can contribute color and richness while helping to prevent staling. And they provide a wide variety

July 2013 / Baking & Snack / 49


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