supermarket PERIMETER - May 2021 - 18

Bakery: Cakes

On the flip side of indulgence, Cargill anticipates ongoing concerns
around health and immunity will find consumers gravitating towards
flavors that cue function, such as berries or botanicals. The trend of
Enlightened Eating, as coined by Dawn Foods, shows consumers are
willing to pay more for food that is cleaner and free of additives and
artificial ingredients. Twenty-nine percent of those surveyed indicated
that the changes they made in their purchasing behaviors to focus more
on healthy products would last for six months or more, and 43% plan to
continue purchasing wellness products after the pandemic is over.
CHOOSE INGREDIENTS WISELY: In cakes and icings, fat plays a
critical role, impacting everything from structure development and
tenderness to emulsification and aeration. Cargill's PalmAgility bakery
shortenings offer superior performance on all critical functional roles,
enabling bakers to create uber-indulgent treats.

Familiar flavors, new combinations

18 - MAY 2021

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INDUSTRY OUTLOOK: The ability to pique consumer interest in
the coming months could come in the form of cake products made
with high-quality ingredients that deliver indulgence and a unique
experience; something a consumer can brag about, predicted JoAnn
Rupp, global insights marketing manager, biobased ingredients,
Corbion, Lenexa, Kan.
Continuing safety measures will also find consumers doing more
research and planning before buying in the cake categories, she said.
" As a result, we're seeing more people stumbling on ideas and/or
recipes that they can bake themselves or request from a specialty baker
for a celebration. "
DESIGN TRENDS: Inspired by 1970s shag carpet, shag cakes feature
fuzzy-textured buttercream that uses piping to make the color palette
pop. Stiff buttercream creates a shorter, spiky texture, and thinner
buttercream creates a longer, shaggier look.
Stripes in all forms continue to be a crowd pleaser, and cake combs
create perfectly spaced stripes by carving out ridges to pipe in another
color of choice.
Natural and abundant, cakes featuring cascades of color and flavor
are accented with real, rolled paper and sugar flowers, succulents,
berries, branches and flower buds.
THE NEXT CHAPTER: Throughout the food and beverage space,
there's growing interest around products with compelling stories,
especially those narratives built around responsible sourcing,
sustainability and traceability. To bring those initiatives to life, Cargill is
developing supply chains that can deliver on consumer demands for
transparency and sustainability. In the oils space, the company is one of
the largest suppliers of RSPO-segregated palm oil in North America.
To adjust to emerging trends, Sonia Bal, director of marketing for
Unifiller, recommended bakers conduct regular market research.
" Participating in social listening, paying attention to what competitors
are doing and what customers want can help bakers successfully deliver
quality products that fit market needs and stay ahead of the curve. "

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ELENA SCHWEITZER - STOCK.ADOBE.COM

FLAVOR SPECTRUM: Dawn Foods identified chocolate cake and
cupcakes continuing to be the top flavor amongst all cakes/cupcake
flavors, according to Nielsen, POS Sweet Bakery. On front-of-package
claims, indulgent textures such as creamy, moist and soft lead new
product launches.
While traditional chocolate and vanilla make up 30% of new products
in the category over the last five years, there's been a 41.5% growth
in coffee- and cinnamon-flavored blended cakes over the same time
period, according to Innova Market Insights.
Nostalgic flavors with modern, premium twists are also finding
appeal such as an elevated take on s'mores in the form of double dark
chocolate with a brown sugar graham cracker crumble. Dawn Foods
forecasted a path of premiumization and adventure with choices taking
inspiration from other favorites such as Chocolate Peanut Butter Pretzel,
Banana Split, Pina Colada and Pink Lemonade.
With retailers looking to extend the sales success of traditional fall
and holiday coffee cake flavors throughout the entire year on an in-out
rotational basis, Bake'n Joy has added several new spring/summer
seasonal flavors such as Lemon, Blueberry and Peach to its lineup of
private label coffee cakes.
INDUSTRY OUTLOOK: Richard of IDDBA recommended offering
consumers options, particularly those looking for specific health
attributes. Knowing not every consumer is the same, this could include
an allergen- or gluten-free option or a purely indulgent offering using
bright pops of icing and sprinkles. Daniels of Stratus Foods predicted
growing demand for more " adult " flavor combinations that feature bitter
chocolate offset by other sweet components or boozy flavors added to
existing or familiar products.
" The demand for higher quality designs has increased, and people
want the cakes they see on Instagram and Pinterest, " he said. " It's also
never been easier for a baker to obtain the tools or the skills needed to
make these more interesting designs. "
PROFESSIONAL UPGRADE: Bakers looking to add a special touch
to cakes and other baked goods can create mass-print small cake
decorations, confections, garnishes and larger statement pieces using
the Brill 3D Culinary Studio from Brill, a CSM Bakery Solutions Company,
Tucker, Ga. Powered by 3D Systems, the 3D printing system allows chefs
and bakers to create precise color blocks, edges and curved surfaces.
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