Instore - June 2018 - 29

IDDBA '18

"Consumers are looking for more healthy choices when it comes to
bakery treats," says Jayne Kearney, marketing manager for Bake'n Joy.
"Better-for-you baked goods are becoming more popular as consumers
are learning more about clean label and what isn't good for you. Now
you can have a healthy muffin, cookie or donut that also tastes good."
Brand new for the show was Bake'n Joy's Vegan Whole Grain Apple
Raisin muffin and Vegan Whole Grain Berry Nut batter.
For Gurnee, Illinois-based ifiGourmet, the health aspect focuses on
the size of the treat. That was evident in the company's line of newly
designed decorations and desserts. "We're showcasing a lot of our
smaller desserts that fall somewhere around the $2 range," says Shelly
Kreml, ifiGourmet's director of marketing. "We try to see what the
markets wants, and this is really important for a lot of people."

Telling a story
If consumers are going to invest dollars - and calories - into an indulgent treat, many of them want a story behind that product, one that

highlights its uniqueness. A good story can convey a sense of quality
that makes consumers feel good about indulging.
St. Pierre French Bakery - headquartered in Manchester, United
Kingdom - first entered the U.S. market four years ago. Tim Boote, St.
Pierre's marketing director, says the company has seen fast growth in
the states thanks to its ability to adapt to the market and its perception
of quality among consumers.
"Authenticity is so important to shoppers," Boote says. "With these
new racks and shippers, consumers pick up on the authentic heritage
behind every one of our products."
Simit and Smith had a similar goal at the show: conveying its story and
authenticity. The Ridgefield, New Jersey, company was promoting its
line of simits - crunchy crusted ring-shaped breads with a soft inside.
The company brings the iconic street food of Turkey -the simit - to the
U.S. Simit and Smith fuses centuries of food cultures from across the
globe with new tastes to bring authentic recipes to consumers.

0DVWHURI(FRQRPLFV
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Your next MIWE econo:
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Danish-style pastries, muffins and many more ...
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and as a two-circuit model (unit)
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Contact Ben (CAN): b.garisto @ miwe.com or Harry (US): miweusa @ aol.com
www.miwe.com /econo

instore * JUNE 2018 * 29


http://www.miwe.com/econo

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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