Baking&Snack - February 2014 - 68

SNACK CAKES

Hostess and Ding Dongs had too much value on the national stage for that to be the case.
"Someone would see the brand and not necessarily the other issues that were burdening Hostess from
a plant or employee standpoint," said George Latella,
visiting professor of food marketing at Saint Joseph's
University, Philadelphia. "Hostess would make a comeback, but being off the market for a while certainly created additional demand."
In the gap that would be Hostess' absence, the
company's competitors had a golden opportunity to not
just fill the void but overflow it. McKee Foods bought
Drake's, a regional brand in the Northeast that included Ring Dings, Devil Dogs, Yankee Doodles, Sunny
Doodles and Coffee Cake. Flowers and BBU reportedly
went after Hostess' bread brands but lost out in the bidding war. Flowers, which had acquired Tasty Baking
Co. in 2011 and its brand Tastykake, was ready to invest
heavily in this category, positioning Tastykake as its premium snack cakes and Mrs. Freshley's as its value line.
However, none of the companies did much in going
above or beyond mere imitation of Hostess' missing
products, according to industry observers. By not innovating to revolutionize the category, Flowers, BBU and
McKee missed out on the opportunity to make Hostess'
return more difficult, and when the new Hostess Brands
returned in July 2013, it was no surprise that consumers
went back to their beloved Twinkies.
"The problem with a Twinkies knock-off is you can't
call it Twinkies," Mr. Latella said. "Tastykake's version
of Twinkies isn't a Twinkie. Other companies can make
things that look like Twinkies and may even taste better
in a blind taste test, but consumers don't buy blind. They
buy brands."

Lacking the innovative drive

Turn the key.
Dunbar Systems works with a variety of equipment
manufacturers to source the best equipment available for
each speciﬁc job. We don't just work with who we like.
We work with who is best for our client's needs. We've
been doing this for 30 years, and have 1,400 successful
production bakery installations on our resume.

With nearly a 4% decrease in sales last year, the snack
cake category is losing ground, and the absence of innovation is a major factor in the lack of consumer interest. Such a hesitation to innovate stems from a focus on

Dunbar Systems designs, sells, installs and supports custom
automated, cost effective systems for commercial bakeries.

"Complete Bakery Systems"

dunbarsystems.com

In the absence of Hostess Brands, other snack cake bakers filled the gap with
their versions of Hostess' most popular items.
Flowers Foods

For more information, see Page 141

68 Baking & Snack February 2014 / www.bakingandsnack.com

http://www.dunbarsystems.com http://www.bakingandsnack.com

Baking&Snack - February 2014

Table of Contents for the Digital Edition of Baking&Snack - February 2014

Baking&Snack - February 2014
Table of Contents
Table of Contents
Editorial - Obamacare and the industry
Newsfront - Gluten-free hot, low-fat not
Mintel lists hot trends for 2014
News - GMO confuses, concerns consumers
Hostess to upgrade Kansas bakery
J.S.B. acquires peanut-free sandwich maker
People/In Brief/In Memoriam
2014 Hall of Fame - Legacy for the Future
Meeting Mixing Needs
A Growing Family Business
Fortifying the World
Baking Museum - Honoring the Past, Inspiring the Future
Capital Spending Survey - Strategic Moves
Survey reaches diverse sample
Playing to their Strengths
Finer art of financing
Mile Hi Bakery - Going for Growth
Connections and transitions
For the sake of children
Sustainable by Design
Criteria for success, the Mile Hi way
Snack Cakes - Missed Opportunities
Hostess’ return: bang or whimper?
Fats & Oils - The New Breed
Ban on trans gets political
Enzymes - Beyond Amylase
Go ‘retro’ with bromelain and papain
Ingredient App - Seeing Red
Sanitation Strategies - Navigating the Top Eight
Mixing - A New Fix for the Mix
Lengthening the life of a mixer
Gluten-Free Processing - How to Equip for Gluten-Free
Pattern of progress
The Formulator’s Perspective
Read more about it
Industry Insight - Effectively Evaluate Efficiency
Meeting Preview: ABA - Outside the Box
Meeting Preview: B&CMA heads to Nashville
Calendar of Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - February 2014 - Baking&Snack - February 2014
Baking&Snack - February 2014 - 2
Baking&Snack - February 2014 - 3
Baking&Snack - February 2014 - 4
Baking&Snack - February 2014 - 5
Baking&Snack - February 2014 - 6
Baking&Snack - February 2014 - 7
Baking&Snack - February 2014 - 8
Baking&Snack - February 2014 - Table of Contents
Baking&Snack - February 2014 - 10
Baking&Snack - February 2014 - Table of Contents
Baking&Snack - February 2014 - Editorial - Obamacare and the industry
Baking&Snack - February 2014 - 13
Baking&Snack - February 2014 - Mintel lists hot trends for 2014
Baking&Snack - February 2014 - 15
Baking&Snack - February 2014 - J.S.B. acquires peanut-free sandwich maker
Baking&Snack - February 2014 - 17
Baking&Snack - February 2014 - People/In Brief/In Memoriam
Baking&Snack - February 2014 - 19
Baking&Snack - February 2014 - 20
Baking&Snack - February 2014 - 2014 Hall of Fame - Legacy for the Future
Baking&Snack - February 2014 - Meeting Mixing Needs
Baking&Snack - February 2014 - 23
Baking&Snack - February 2014 - A Growing Family Business
Baking&Snack - February 2014 - 25
Baking&Snack - February 2014 - Fortifying the World
Baking&Snack - February 2014 - 27
Baking&Snack - February 2014 - Baking Museum - Honoring the Past, Inspiring the Future
Baking&Snack - February 2014 - 29
Baking&Snack - February 2014 - Capital Spending Survey - Strategic Moves
Baking&Snack - February 2014 - 31
Baking&Snack - February 2014 - Survey reaches diverse sample
Baking&Snack - February 2014 - 33
Baking&Snack - February 2014 - 34
Baking&Snack - February 2014 - 35
Baking&Snack - February 2014 - 36
Baking&Snack - February 2014 - 37
Baking&Snack - February 2014 - 38
Baking&Snack - February 2014 - 39
Baking&Snack - February 2014 - Playing to their Strengths
Baking&Snack - February 2014 - 41
Baking&Snack - February 2014 - 42
Baking&Snack - February 2014 - Finer art of financing
Baking&Snack - February 2014 - 44
Baking&Snack - February 2014 - 45
Baking&Snack - February 2014 - Mile Hi Bakery - Going for Growth
Baking&Snack - February 2014 - 47
Baking&Snack - February 2014 - Connections and transitions
Baking&Snack - February 2014 - 49
Baking&Snack - February 2014 - 50
Baking&Snack - February 2014 - 51
Baking&Snack - February 2014 - 52
Baking&Snack - February 2014 - For the sake of children
Baking&Snack - February 2014 - Sustainable by Design
Baking&Snack - February 2014 - 55
Baking&Snack - February 2014 - 56
Baking&Snack - February 2014 - 57
Baking&Snack - February 2014 - 58
Baking&Snack - February 2014 - 59
Baking&Snack - February 2014 - Criteria for success, the Mile Hi way
Baking&Snack - February 2014 - 61
Baking&Snack - February 2014 - 62
Baking&Snack - February 2014 - 63
Baking&Snack - February 2014 - 64
Baking&Snack - February 2014 - Snack Cakes - Missed Opportunities
Baking&Snack - February 2014 - Hostess’ return: bang or whimper?
Baking&Snack - February 2014 - 67
Baking&Snack - February 2014 - 68
Baking&Snack - February 2014 - 69
Baking&Snack - February 2014 - 70
Baking&Snack - February 2014 - 71
Baking&Snack - February 2014 - 72
Baking&Snack - February 2014 - 73
Baking&Snack - February 2014 - 74
Baking&Snack - February 2014 - Fats & Oils - The New Breed
Baking&Snack - February 2014 - Ban on trans gets political
Baking&Snack - February 2014 - 77
Baking&Snack - February 2014 - 78
Baking&Snack - February 2014 - 79
Baking&Snack - February 2014 - 80
Baking&Snack - February 2014 - 81
Baking&Snack - February 2014 - 82
Baking&Snack - February 2014 - Enzymes - Beyond Amylase
Baking&Snack - February 2014 - 84
Baking&Snack - February 2014 - 85
Baking&Snack - February 2014 - 86
Baking&Snack - February 2014 - Go ‘retro’ with bromelain and papain
Baking&Snack - February 2014 - Ingredient App - Seeing Red
Baking&Snack - February 2014 - Sanitation Strategies - Navigating the Top Eight
Baking&Snack - February 2014 - 90
Baking&Snack - February 2014 - Mixing - A New Fix for the Mix
Baking&Snack - February 2014 - 92
Baking&Snack - February 2014 - 93
Baking&Snack - February 2014 - 94
Baking&Snack - February 2014 - 95
Baking&Snack - February 2014 - Lengthening the life of a mixer
Baking&Snack - February 2014 - 97
Baking&Snack - February 2014 - 98
Baking&Snack - February 2014 - Gluten-Free Processing - How to Equip for Gluten-Free
Baking&Snack - February 2014 - 100
Baking&Snack - February 2014 - 101
Baking&Snack - February 2014 - Pattern of progress
Baking&Snack - February 2014 - 103
Baking&Snack - February 2014 - 104
Baking&Snack - February 2014 - 105
Baking&Snack - February 2014 - 106
Baking&Snack - February 2014 - 107
Baking&Snack - February 2014 - 108
Baking&Snack - February 2014 - The Formulator’s Perspective
Baking&Snack - February 2014 - Read more about it
Baking&Snack - February 2014 - 111
Baking&Snack - February 2014 - 112
Baking&Snack - February 2014 - 113
Baking&Snack - February 2014 - Industry Insight - Effectively Evaluate Efficiency
Baking&Snack - February 2014 - 115
Baking&Snack - February 2014 - Meeting Preview: ABA - Outside the Box
Baking&Snack - February 2014 - 117
Baking&Snack - February 2014 - 118
Baking&Snack - February 2014 - Meeting Preview: B&CMA heads to Nashville
Baking&Snack - February 2014 - 120
Baking&Snack - February 2014 - Calendar of Events
Baking&Snack - February 2014 - Innovations
Baking&Snack - February 2014 - Ingredient News
Baking&Snack - February 2014 - Products & Packaging
Baking&Snack - February 2014 - 125
Baking&Snack - February 2014 - 126
Baking&Snack - February 2014 - 127
Baking&Snack - February 2014 - 128
Baking&Snack - February 2014 - 129
Baking&Snack - February 2014 - New on the Shelf
Baking&Snack - February 2014 - 131
Baking&Snack - February 2014 - Marketplace
Baking&Snack - February 2014 - 133
Baking&Snack - February 2014 - 134
Baking&Snack - February 2014 - 135
Baking&Snack - February 2014 - 136
Baking&Snack - February 2014 - 137
Baking&Snack - February 2014 - 138
Baking&Snack - February 2014 - 139
Baking&Snack - February 2014 - 140
Baking&Snack - February 2014 - Ad Index
Baking&Snack - February 2014 - New Product Spotlight
Baking&Snack - February 2014 - 143
Baking&Snack - February 2014 - 144
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
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