Baking & Snack - November 2013 - 50

PREMIUM SWEET GOODS

Smaller sized breakfast treats and desserts can help consumers
control calories and save money.
James Skinner Baking Co.

premium. James Skinner Baking Co.
prides itself on its commitment to oldworld European methods. "We take no
shortcuts with our methods or our ingredients," Mr. Kyle said. As proof of
this, he presented the company's laminated Danish, which takes 36 hours
to make. "The artisan dough is folded
again and again into more than 100
thin layers before it rests for up to a
day, allowing the flavors to blend and
the yeast to rise perfectly," he added.
And J. Skinner's muffins aren't
just ordinary muffins, according
to Mr. Kyle. Its Blissfully Blueberry
Muffins contain the highest percentage
of blueberries per muffin possible based on baking science. Its Creamy Carrot Top Muffins are made
with whole eggs, grated crisp carrots, fresh raisins and
sweet pineapple pieces and topped with cream cheese
and crystalized sugar. And real banana puree lays the
foundation for its Mind-Blowing Banana Nut Muffins,
which contain fresh whole eggs (never substitutes) and
US No. 1 walnuts.

Trend-setting flavors in sweet goods
American palates are growing up, and to keep up, the food
industry is experimenting with new flavor combinations
and inspiration from around the world.
Multiculturalism brings flavors and products previously
untapped into the baking industry. While tiramisu has long
been a popular dessert in the US, new items on the menu
include telera and bolillo rolls, according to the Nielsen
Perishables Group, as reported in IDDBA's report What's in
Store 2014.
The recent phenomenon of combining sweet and salty
flavors together has become a go-to way for bakers to
revamp classic desserts and breakfast items. "We've been
seeing that in the snack aisle with chocolate-coated pretzels and caramel corn, said Mark Van Iwaarden, director of
"
marketing for Legendary Baking. "Salty and sweet together
is a hot trend now. Common flavor themes invading pre"
mium sweet goods include salted caramel and any taste
combination that includes bacon.
Bakers can even find some flavor inspiration in other
areas of the food and beverage industries. Sweet goods
can feature their own spin on s'mores, espresso, lemonade
and alcoholic beverages.

/ Baking & Snack / November 2013

These authentic, natural, quality ingredients and the
down-to earth formulas and process not only define premium sweet goods but also can help them weather consumers' current tendency toward better-for-you food.

Fitting into healthy
Shoppers obsessed with more nutritional foods may
seem like a movement that would threaten the sales of
a category such as premium sweet goods. The truth,
however, is that while consumers may look to purchase
healthier breads or savory snacks, they do not seem to
want to sacrifice on sweet treats. Even the strictest health
nut tends to indulge when visiting the in-store bakery.
"When a premium sweet good is purchased for breakfast or dessert, it isn't subjected to the same kind of
dietary scrutiny as other meals," Ms. Gagne said.
In a culture obsessed with dietary restrictions, people
who decide to treat themselves don't want that sublime
indulgence to fall short. This plays right into premium
sweet goods' hands. "When consumers want to indulge, they make sure it's worth the calories," Mr. Kyle
said. "Since premium baked good consumers are more
focused on indulgence and taste attributes, they prefer
not to sacrifice those top-quality ingredients for substitutions that simply attempt to position a bakery product
as a better-for-you option."
In many ways, the nature of the current health trend
is also working in favor of premium sweet goods. In
previous years, consumers looking for more wholesome
foods focused on low fat or reduced sugar. Today, according to Nielsen Perishables Group as reported in the
International Deli-Dairy-Bakery Association's (IDDBA)
What's in Store 2014 report, people wanting healthy options are more interested in products with added health

Baking & Snack - November 2013

Table of Contents for the Digital Edition of Baking & Snack - November 2013