Supermarket Perimeter - August 2020 - 17

supplier's seasonal berries, cherries, nuts or apples, similar to what a
consumer might encounter at a local farmer's market. The use of a local
product offers the opportunity to convey freshness and the cache of
local that's particularly attractive to younger consumers who might not
yet be frequent pie consumers.
"Know who your audience is," Richard recommended. "Many
consumers are looking for something more creative with the option to
buy smaller sizes and grab-and-go options. By building buzz around a
product, you'll get others to try new products, making the department a
destination."
With this in mind, Tippin's challenged its fruit suppliers to come up
with different fruit combinations for pie as cited in the IDDBA What's In
Store 2020 report. Those efforts discovered difficulties sourcing exotic
fruits in the necessary quantities needed but found innovation can
often be easier with cream pies. One of Tippin's newest flavors is its
Peanut Butter Chocolate Silk pie. The flavor is one of many that will be
featured in the company's new instore turnkey pie program created to
remind consumers there's always something new instore.

"Fresh" attributes
The discovery of something new may be as easy as combining what's
available in the refrigerator or pantry. A variety of factors have elevated
curiosity for pantry-style or depression-era cooking, including new
interest in no-bake refrigerator pies, according to Marie Ostrosky, a food
stylist and recipe developer.
With an emphasis on the home kitchen, more consumers are
comparing an ingredient list to what they might find in the contents of a
home cupboard, pantry or refrigerator, meaning increased awareness of
products free from HFCS and added sugars.
"At Tippin's, our main innovation has been in cleaning up our
ingredients to look a lot like you would find in your cupboard and
refrigerator at home," Boyer said. "We make everything from scratch,

and we no longer use artificial colors, flavors or preservatives."
Cleaner label initiatives include reducing or eliminating saturated
fat in the pie crust. To provide pie shells with a clean neutral flavor and
a firm set-up in the pie dough, Mitch Riavez, C.M.B., senior national
accounts manager for Stratas Foods, recommends bakers choose a
good all-purpose shortening containing hi-oleic oils. For those who
prefer a mix of margarine and some shortening, he suggests mixing
the company's Primex Stratas All Purpose shortening with half Buckeye
Margarine. "The consumer knows that the fresh baked product may
contain more healthy choices when it comes to the basic ingredients
used," Riavez continued.

Nutritious nuts
Healthy choices become easier to make with delicious ingredients, and
nuts are an addition that can be nutritious and indulgent. Two of those
go-to nuts include walnuts and pecans.
Possessing versatile profiles, nuts are a great addition from the
perspectives of size, flavor, presentation and form. Tricks such as lightly
toasting just before incorporation can re-hydrate the nuts and make
them more buoyant in a pie filling.
Walnuts can also be precoated with gum or starch to help with
suspension and even distribution. Adding a sugar or candy coating can
preserve integrity and prevent oxidation by providing a barrier between
the air and the walnut, especially if they are used as decoration on the
tops of pie, according to Jennifer Olmstead, director of domestic public
relations, California Walnut Board and Commission, Folsom, Calif.
On its website, the California Walnut Board and Commission offers
food professionals resources on how to add texture and presentation
and highlight the nutritional profile of the nuts as a significant source
of essential omega-3 alpha-linolenic acid (ALA) with benefits for heart
health, brain health and inflammation.
"Because of their mild nutty flavor, walnuts are the ideal nut for
everything from apple and berry pies to holiday favorites like pumpkin
and decadent chocolate pies," Olmstead said. "While walnuts are the
go-to nut for sweet pies, they are increasingly used in savory pies, for
example as a plant-based filling for shepherd's pie or to add crunch to a
savory phyllo pie.
Another nut favorite, especially around the holidays, is the pecan. In
their unroasted, unsalted form, pecans are a nutritious enhancement,
containing more than 19 vitamins and minerals. To demonstrate new
ways to include pecans into menu development, The National Pecan
Shellers Association (NPSA), Atlanta, offers commercial and food service
operations an online toolkit. The association also hosts a pecan summit
for individuals from commercial and food service industries to teach
them how to work with pecans.
These events highlight the role of pecans in its culinary forms,
including ways to work with particular nut sizes and incorporate the
meal as an alternative flour. Ostrosky who works with the NPSA, is
finding growing interest among food service providers regarding ways
to highlight pecan's nutritional qualities.
"With more trends geared toward comfort foods with a twist, pecan
meal in a pie crust can provide an interesting dimension of flavor and
also meet the desire for alternative flours and gluten-free pie crusts,"
Ostrosky said. "Other pie trends include the appeal of mash-ups such

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