Instore - June 2018 - 26

IDDBA '18

Indulging
with a purpose
Bakery companies catering to consumers'
desires for quality and smaller portions
by Ryan Atkinson

I

t's been a recurring theme and it was definitely on display among
bakery companies during IDDBA '18: indulgence on a healthier scale.

"Consumers are wanting more indulgence, but they're wanting it
certain ways," says Diana Duddy, a national account manager with
Reading, Pennsylvania-based Sweet Street.

The company also had an eye on smarter indulgence with the recent
release of Specialty Sweet Middles dessert cookies in four-packs. The
cookies are fully baked and come in three gourmet flavors - chocolate
souffle, crème brulee, and carrot cake. They're free of any artificial
colors and flavors, contain no high fructose corn syrup and are nutfree. The cookies are billed as being just the right size for a quick treat.

Sweet Street hit on all the trends with its gluten-free Chocolate
Manifesto Honduran Chocolate Brownie. The Manifesto Brownie
debuted a few years ago, but the company recently began offering
it gluten-free and individually wrapped. This grab 'n go option was
named a FABI Award winner earlier this year. The brownie offers
premium indulgence with its dense, fudgy, full-bodied chocolate
delivery, but the new individually wrapped option gives consumers a
quick treat that can be enjoyed all at once or a bit at a time.

Duluth, Georgia-based Dobla had the experience economy in mind
with its new line of realistic fruit decorations and other toppings. The
line is produced in Vietnam and has been available internationally but
is now available to U.S. retailers and producers. "It's a line for chefs that
want that hand-made look but might not have the time or the resources
necessary to achieve it day in and day out," says Dobla's Kelly Hongola.
"It helps create some really detailed looks and the high quality that
consumers appreciate."

"We wanted to showcase a little more indulgence and make that more
readily available," Duddy says. The brownie also checks the storytelling box with its sustainably sourced chocolate. Sweet Street recently
began working with a cooperative to help bring work to Honduran
women in material sourcing
Consumers often want an experience with desserts. A plain cookie or
cake won't elicit the same response as an eye-popping design.
Buffalo, New York-based Rich Products Corporation had that in mind

If consumers are going to indulge in a decadent baked good,
they want something fun and interesting.
26 * JUNE 2018 * instore

JOHN UNREIN - SOSLAND PUBLISHING COMPANY

Consumers may be thinking more about what they're eating, but
that doesn't mean they're willing to give up the indulgence of baked
desserts, chocolate, breads and more. Instead, they're looking for better
ingredients, smaller portions and meaningful stories.

when it spent the show pushing what it called Instagram-worthy cakes.
The company's lines of icings - including its Bettercreme icings -
feature bright, vibrant colors that can be used to make desserts that will
make consumers want to post to social media.



Table of Contents for the Digital Edition of Instore - June 2018

Instore - June 2018
Editor's Note - Success story
CONTENTS
News - Need to know: Debates and definitions
Spotlight - By the numbers: Sweet goods
Product Knowledge - Category Update: Artisan breads
Specialty Insights - Consider: deli crackers
IDDBA '18 - Disrupt and conquer
FRESH, HEALTHY AND NEW
Cheese whizzes
Indulging with a purpose
Commissary Insider - Insight Insider: Blount Fine Foods
OPERATIONS - Shrink prevention
EQUIPMENT - Improving accuracy, food safety with portioning
PRODUCT CATEGORY SPOTLIGHT - Cookies
FRESH DESIGN
Gen Z makes way for Foodservice
Merchandising - On Display: Allergen-free baked goods
Product Trends - First to Market
Product Showcase
Ad Index
Instore - June 2018 - Instore - June 2018
Instore - June 2018 - Instore - June 2018
Instore - June 2018 - 2
Instore - June 2018 - Editor's Note - Success story
Instore - June 2018 - 4
Instore - June 2018 - 5
Instore - June 2018 - CONTENTS
Instore - June 2018 - 7
Instore - June 2018 - News - Need to know: Debates and definitions
Instore - June 2018 - 9
Instore - June 2018 - Spotlight - By the numbers: Sweet goods
Instore - June 2018 - 11
Instore - June 2018 - Product Knowledge - Category Update: Artisan breads
Instore - June 2018 - 13
Instore - June 2018 - Specialty Insights - Consider: deli crackers
Instore - June 2018 - 15
Instore - June 2018 - 16
Instore - June 2018 - 17
Instore - June 2018 - IDDBA '18 - Disrupt and conquer
Instore - June 2018 - 19
Instore - June 2018 - FRESH, HEALTHY AND NEW
Instore - June 2018 - 21
Instore - June 2018 - 22
Instore - June 2018 - 23
Instore - June 2018 - Cheese whizzes
Instore - June 2018 - 25
Instore - June 2018 - Indulging with a purpose
Instore - June 2018 - 27
Instore - June 2018 - 28
Instore - June 2018 - 29
Instore - June 2018 - 30
Instore - June 2018 - Commissary Insider - Insight Insider: Blount Fine Foods
Instore - June 2018 - 32
Instore - June 2018 - 33
Instore - June 2018 - 34
Instore - June 2018 - 35
Instore - June 2018 - 36
Instore - June 2018 - 37
Instore - June 2018 - OPERATIONS - Shrink prevention
Instore - June 2018 - 39
Instore - June 2018 - 40
Instore - June 2018 - 41
Instore - June 2018 - EQUIPMENT - Improving accuracy, food safety with portioning
Instore - June 2018 - 43
Instore - June 2018 - 44
Instore - June 2018 - 45
Instore - June 2018 - PRODUCT CATEGORY SPOTLIGHT - Cookies
Instore - June 2018 - 47
Instore - June 2018 - FRESH DESIGN
Instore - June 2018 - 49
Instore - June 2018 - 50
Instore - June 2018 - 51
Instore - June 2018 - Gen Z makes way for Foodservice
Instore - June 2018 - 53
Instore - June 2018 - Merchandising - On Display: Allergen-free baked goods
Instore - June 2018 - 55
Instore - June 2018 - Product Trends - First to Market
Instore - June 2018 - Product Showcase
Instore - June 2018 - Ad Index
Instore - June 2018 - 59
Instore - June 2018 - 60
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