Commercial Baking June | New Products Annual 2022

ISSUE A1 JUN 2022

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SUGAR FOODS’ BRIT TNY OHR

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STATE OF BAKERY INNOVATION

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NEW PRODUCT SHOWCASE

www.commercialbaking.com

Springdale Ventures BOLDLY BREAKING INTO BAKERY

2022 NEW PRODUCTS ANNUAL

DIGITAL EDITION

These days, egg might as well be made out of gold.

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Non-GMO

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Soy-Free

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and more!

Or at least that’s what the price would suggest.

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All Vita-Ex products are certified Kosher Pareve!

Find out more at www.jkingredients.com or call us at 973-340-8700

C O M M I T T E D

P A R T N E R

STACK BASKETS. LOAD BASKETS. REXFAB’S BASKET STACKER WITH DOLLY LOADER stacks baskets on either dollies or on the floor. It’s one system with two functionalities. It’s also reliable and compact, allowing for standalone installation or integration with a basket handling conveyor system.

Want more automation? We have you covered by integrating your basket systems through feeding and distribution conveyors that automate empty basket distribution to your product line and filled basket feeds to your distribution line. » Intuitive and ergonomic design translates to easy operator interactions » High-quality components require minimal maintenance and ensure long equipment life » Compact design integrates into new or existing production line » Designed to exceed sanitation standards in the baking industry » System design exceeds industry standards for safety

CONTACT US TO AUTOMATE SMARTER

(819) 846-4490 | rexfab.com

Visit us at IBIE booth #1355.

We can’t wait to see you at IBIE

Meet our Bakery Specialists and see all our innovative solutions Vemag 500 Cookie Dough Depositor n

Gently handles dough

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Produces pre-formed, ready-to-bake, exact-weight portions

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Fast, easy changeovers

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Versatile, high-speed production

Visit Reiser at IBIE www.reiser.com Reiser • Canton, MA • (781) 821-1290 Reiser Canada • Burlington, ON • (905) 631-6611 Reiser UK • Milton Keynes, Bucks • (01908) 585300 2022

| Las Vegas | September 18-21 | Reiser Booth 2145

AIM TECHNOLOGY FOR PIZZA Automation for pizza handling that no one else can deliver.

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Intralox® AIM solutions include sorting, switching, and merging equipment that deliver maximized, reliable throughput and gentle product handling to your pizza packaging lines.

Scan QR code to learn more. © 2022 Intralox, L.L.C. 5011057_EN

AVA N T FO O D M E D I A

OUR MEDIA

Paul Lattan

www.commercialbaking.com

President - Principal | 816.585.5030 | paul@avantfoodmedia.com

WEEKLY

Steve Berne Vice President - Principal | 816.605.5037 | steve@avantfoodmedia.com

Joanie Spencer Director of Content - Partner | 913.777.8874 | joanie@avantfoodmedia.com

COMMERCIAL BAKING Paul Lattan

OUR COMMUNITY

MONTHLY ALERT INSIGHTS SOLUTIONS American Society of Baking

CHANNEL

Publisher | 816.585.5030 | paul@avantfoodmedia.com

Steve Berne Director of Media | 816.605.5037 | steve@avantfoodmedia.com

Joanie Spencer Editor-in-Chief | 913.777.8874 | joanie@avantfoodmedia.com

Jordan Winter Creative Director jordan@avantfoodmedia.com

Liz Goodwin Managing Editor liz@avantfoodmedia.com

Olivia Huels Multimedia Specialist olivia@avantfoodmedia.com

Annie Hollon

| digital edition

Commercial Baking is published by Avant Food Media, 1703 Wyandotte Street #300, Kansas City, MO 64108. Commercial Baking considers its sources reliable and verifies as much data as possible, although reporting inaccuracies can occur. Consequently, readers using this information do so at their own risk. Commercial Baking is distributed with the understanding that the publisher is not liable for errors and omissions. Although persons and companies mentioned herein are believed to be reputable, neither Avant Food Media nor any of its employees accept any responsibility whatsoever for their activities. Commercial Baking magazine is printed in the USA and all rights are reserved.

No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. All contributed content and advertiser supplied information will be treated as unconditionally assigned for publication, copyright purposes and use in any publication or digital product and are subject to Commercial Baking’s right to edit.

Maggie Glisan | Bella Foote

Commercial Baking magazine is published quarterly, along with two annual issues, in print and digital formats. Circulation is tightly controlled, with print issues sent only to handverified industry decision makers and influencers. To apply for a free subscription, please visit www.commercialbaking.com/subscription.

Contributors info@commercialbaking.com

For advertising inquiries please call 816.605.5037 or 816.585.5030.

Associate Editor annie@avantfoodmedia.com

FIND US ON

JUNE 2022 NEW PRODUCTS ANNUAL

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At Lesaffre, we don’t just displace and replace ingredients; we improve product performance and sensory experience.

With our clean label antimicrobial and textural shelf life extension technologies, we make baked goods taste fresher, longer – using only enzymes and fermented ingredient blends. In fact, we’ve increased the shelf life of commercial bread from 14 to 30 days and created donuts that stayed fresh and soft for twice as long.

More than three quarters of consumers think ingredient lists are important. Whether you’re making breads, buns, rolls, muffins, or other baked goods, Lesaffre’s portfolio of clean label ESL solutions can make sure customers like what they see (and don’t!) on your label.

With Lesaffre, you can find the ideal balance between good-tasting and long-lasting, with a clean label.

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To find a solution for your snack, baked good, cookie or bar packaging lines, call 706-208-0814 or visit www.BenchmarkAutomation.net.

IN THIS ISSUE

Features

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PLUS: Look for QR codes that contain exclusive digital content throughout the issue.

Springdale Ventures: House of Innovation With a focus on lifestyle brands, Springdale Ventures zeroes in on changing the bakery and snack space … for good.

Q UI CK R E A DS Editor’s Note

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Category Updates

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IBIE Perspectives

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Commercial Baking Channel

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Ad Index

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The Last Word

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Brittny Stephenson Ohr: Humble Disruptor

Industry Trends: Product Development for Every Taste

New Product Showcase: Our Favorite Launches

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COMMERCIAL BAKING

REDUCE YOUR CARBON FOOTPRINT WITH UP TO 99.9% FEWER CO2 EMISSIONS

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WE RISE FOR SUSTAINABILITY

INTRODUCING THE MULTIBAKE® VITA TUNNEL OVEN The Zero Emission Hydrogen Tunnel Oven

It’s time the industry experiences the benefits of green energy for a more sustainable bakery operation. Using patent-pending hydrogen-fueled burners, the direct-fired Multibake ® VITA Tunnel Oven delivers consistent product quality and higher throughput with 99.9% fewer CO2 emissions.

Independent baking zones offer precise temperature control across a wide variety of baked goods.

This breakthrough innovation by AMF Den Boer comes equipped with digital tools to control, manage, and optimize the baking process while reducing your bakery’s environmental impact.

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Reduce your carbon footprint with up to

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99.9% fewer CO2 emissions

AMF’s patent-pending hydrogen-fueled burners are also available as a combination hydrogen-natural gas burner solution,

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Increase cost savings with minimal additionally patent-pending energy consumption, reliable parts, and preventative maintenance contracts

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Partner with AMF for consultation and support of your hydrogen production,

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Modular and pre-assembled design certification, and installation for efficient installation and primed for future growth

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Available as a retrofit solution for existing AMF Den Boer Tunnel Ovens

SOFT BREAD & BUNS

ARTISAN BREAD & ROLLS

PIZZA & FLATBREADS

CAKES & PIES

PASTRIES & CROISSANTS

AMFBAKERY.COM | sales@amfbakery.com USA | Netherlands | UK | China | Singapore | Canada | Mexico | UAE A Markel Food Group Company ©2021 AMF Bakery Systems

SCAN TO LEARN MORE

A N OTE FR O M TH E ED ITO R

The Age of Influence I just turned 50. While I still go running every day, I also have quite a collection of reading glasses. I may not be able to convince my kid that I’m cool, but I do know something about influence.

Influencers tap into narratives and pass them on. Their peers listen, but what if there’s more to it than that?

Their power impacts how brands go to market, and it gets bigger and more meaningful every day. Digital and direct-to-consumer platforms are smashing constraints and giving people an even bigger voice. Yes, consumers are influencing you, too.

It’s also changing how emerging brands interact with parent companies and investors. Our industry is currently a hotspot for venture capital and private equity, and startups are seeking capital from companies with values that align with their own.

Strategic partners have serious influence on the cash flow.

Inside the bakeries, those responsible for capital investments are talking to experts inside — and outside — their facilities. Every baker has a story to tell, and those narratives are ­influencing purchasing decisions.

JOANIE SPENCER Editor-in-Chief | joanie@avantfoodmedia.com

JUNE 2022 NEW PRODUCTS ANNUAL

You’ll see this throughout the 2022 New Products Annual. It’s full of people, companies and brands that are tapping into consumer trends and creating major impacts of their own. I think that’s pretty cool … even if my kid doesn’t think I am.

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C AT E G O R Y U P D AT E S

Mid-Year Update Commercial Baking checks in on the categories covered so far this year.

Center Store Dollar Sales Bread | Bun | Roll ($ in billions)

ALL BREAD AND ROLL PRODUCTS

BREAD

$9.19

In center store, bread and rolls are enjoying growth. Total category sales have jumped by $44 million since the Q1 report, reflecting 2.3% growth vs. a year ago, compared with the 1.1% drop reported in Q1. Percent change vs. a year ago is also up for bread as well as buns | rolls, now sitting at 2.3% and 0.9%, respectively.

BUNS | ROLLS

$4.61

Total US - Multi Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club | Dollar Retailers) Source: IRI Market Advantage - Integrated Fresh Latest 52 Weeks Ending 04-17-22

$16.35

Dollar share for perimeter morning bakery stayed fairly constant. But, dollar sales for perimeter donuts are on the rise, up 17.2% vs. a year ago compared to 11.1% yearly growth as of Dec. 26, 2020, as reported in Q1. Perimeter pastry, Danish and coffee cake gave a sliver of share to muffins and donuts since the Q1 report, decreasing by 0.87%.

Total US - Multi Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club | Dollar Retailers) Source: IRI Market Advantage - Integrated Fresh Latest 52 Weeks Ending 04-17-22

Perimeter Dollar Share Morning Bakery

DONUTS: 29%

MUFFINS: 28%

PASTRY | DANISH | COFFEE CAKE: 44%

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COMMERCIAL BAKING

C AT E G O R Y U P D AT E S

Dollar Share Pies

FROZEN: 33%

CENTER STORE: 18%

PERIMETER: 50%

Perimeter pies have lost percentage points since the Q2 report, with dollar share dropping from 53% to 50%.

Conversely, frozen pie sales have snagged more dollar share, jumping from 28% to 33% since the 52 weeks ending Jan. 23, 2022. Center store pies hold the smallest slice, dropping slightly from 19% in the Q2 report to 18% as of April 17.

Total US - Multi Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club | Dollar Retailers) Source: IRI Market Advantage - Integrated Fresh Latest 52 Weeks Ending 04-17-22

Center store bagel and bialy sales dominate the perimeter, increasing by $38 million since the 52 weeks ending Jan. 23, 2022. However, when compared to Commercial Baking’s Q2 report, perimeter sales are growing at a faster rate than center store at 4.4% vs.

3.0%, respectively.

Dollar Sales Bagels/Bialys ($ in millions)

Total US - Multi Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club | Dollar Retailers) Source: IRI Market Advantage - Integrated Fresh Latest 52 Weeks Ending 04-17-22

PERIMETER $259.34

CENTER STORE $1,299.38

We’re baking up something new!

RoboStack: The next generation of robotic pan stacking We’re putting the finishing touches on Capway’s latest innovation in bakery automation.

RoboStack ensures the smooth transition of pans as they leave the production line.

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IBIE PERSPECTIVES

Where Worlds Collide The IBIE Artisan Marketplace offers something for all bakers, from craft to commercial.

BY A N N I E H O LLO N

All photos courtesy of IBIE

The International Baking Industry Exposition (IBIE) is a triennial opportunity for learning and connection, and the Artisan Marketplace, Crafted by Puratos and nestled in the upper right corner of the West Hall, has opportunities in spades for bakers from all walks of life.

Those attending IBIE can return to industry roots at the 2022 rendition of this staple show feature. Puratos, a Belgian ingredient group with more than 100 years in the food industry, is dedicated to celebrating all things artisan through collaborative experiences and educational resources. With a host of speakers, interactive displays, tastings and product demos, the Artisan Marketplace gives bakers a look at the present and future of craft baking.

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COMMERCIAL BAKING

IBIE PERSPECTIVES

Consumer trends will also be at the forefront of conversation, with discussions from popular products to critical issues that can spur inspiration for attendees.

Michael Gleason, senior product manager of the bakery category at ­Puratos USA, sees IBIE as a resource for all levels of expertise in the ­industry.

Every three years, bakery professionals can learn from and become inspired by industry thought leaders.

“At the Artisan Marketplace specifically, we’re going to have authors, bakers, scientists, farmers and millers who are coming to talk about their own research and what they see as the future of the baking industry,” Gleason said.

Unlike previous iterations of the show feature, this year’s Marketplace expands beyond bread, with sweet goods and chocolate now joining the mix, providing even more insights on multiple areas of craft baking.

“We’re going to have sustainable chocolates that are derived from single origins from around the world,” Gleason said.

“Attendees will be able try these different chocolates and see how, just like a wine, the terroir where the chocolate is being grown and how it’s being harvested can have a huge impact on it.”

Jorge Zarate, global senior VP of operations and engineering at Mexico City-based Grupo Bimbo and vice chairman of IBIE 2022, shared that just talking with other people in the Artisan Marketplace is an opportunity to learn new things. These conversations, speakers and education sessions all provide ways for bakers, commercial or retail, to get back to the craft of baking.

“We will have several different speakers from various backgrounds talking about topics that range from how to produce more sustainable grains and seeds to how to turn something very traditional into something that’s a plant-based option without impacting the quality,” Gleason said.

“What we have been losing little by little in the wholesale part of the industry is the baking craft, which is still in the [artisan side]. We have to bring that knowledge, craft and passion to our bakeries again.”

Jorge Zarate | IBIE 2022 vice chair | global senior VP, operations and engineering, Grupo Bimbo

Gleason said one of the earliest conversations regarding COVID-19 revolved around how to get innovative concepts into the hands of people who did not want food passed from one hand to another.

It’s a common concern among consumers, and one the baking industry has grown quite accustomed to.

“This year, we’ll be doing a lot of ­p repackaged products,” he said. “They’re still very much artisan concepts, but we’re finding unique ways to pack them so attendees will be able to try them and still get that artisan experience in a safe, hygienic way.”

Hygienic packaging solutions are a need for bakers of every size and style in the COVID-19 era. It has created an intersection between retail and commercial operations, where packaging producers can relay solutions to their challenges.

“What we have been losing little by little in the wholesale part of the industry is the baking craft, which is still in the [artisan side],” Zarate said. “We have to bring that knowledge, craft and passion to our bakeries again.”

JUNE 2022 NEW PRODUCTS ANNUAL

Two years after the COVID-19 pandemic began, its impact resonates throughout the industry. Additional precautions for tastings are in place to protect the health and safety of Artisan Marketplace visitors.

“It’s not just because of COVID,” Zarate said. ”It’s also about freshness and having the opportunity to show the product for a

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IBIE PERSPECTIVES

The Artisan Marketplace offers educational opportunities for all bakers, artisan or commercial.

longer period of time, and that is where the technology comes in,” Zarate said.

While packaging can signal freshness, formulation is a concern as well, especially in the age of delivery. The Marketplace will also host discussions on some of Puratos’ enzyme solutions and other elements that play a role in the lifecycle of baked goods that may have to survive elements like a steamy to-go box.

“It is kind of a catch-22 because by adding the packaging, you actually are making the product fresher for longer,” Gleason said. “But that consumer perception might not have fully caught up yet. As things become more packaged, I think consumers’ perceptions will start to evolve as well.”

One of the hottest consumer trends during pandemic lockdowns, sourdough

JUNE 2022 NEW PRODUCTS ANNUAL

bread rose in popularity as people were relegated to their homes. Flour and yeast shortages ensued as they began baking their own artisan bread, and demand for this bread type in bakeries and retail outlets led to artisanal innovation.

As a result, Gleason, a food scientist who was heavily focused on savory bread until 2020, said that sourdough will be among the top topics discussed in the Marketplace.

Zarate added that while commercial baking had veered away from sourdough in the past, it is now just one of the artisan trends happening at scale.

“We know that is good for our products, and it’s good for the process,” Zarate said. “There’s a lot of things in the Artisan Marketplace now that are the same as what we’re doing, such as

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sustainable, healthy, organic. And, of course, consumers are looking for a wide variety of products. The best way to learn about it is visiting this marketplace.”

Often typecast as opposites, commercial and artisan baking are two sides of the same loaf. Artisanal bread was the foundation of wholesale bakeries, Zarate noted, and both are intrinsically linked with concepts like food safety, health, quality and more.

“Wholesalers are seeking out how to produce something similar to artisanal products,” Zarate said. “Of course, you cannot bring all the characteristics of artisan bread to a packaged product, but that’s where companies like Puratos are helping.”

While commercial bakers have the advantage through the efficiency of

The Formost Fuji bun wrapper system

Ideal for higher speeds while gently grouping product for package count The flow wrap machine designed for buns and rolls ensures product protection while providing extended shelf life and optimized freshness.

new products. new challenges. new solutions.

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IBIE PERSPECTIVES

automation, artisan bakers can work with more flexibility. Between the two, market testing and experimentation can provide key learnings that both bakery ­disciplines can apply to their production, no matter the size.

Through the learning opportunities available from IBIEducate ­ p rogramming, bakers can gain skills and insights from sessions with topics including “The Resurgence of Rye” and “The Science of Artisan Bread Making” to name a few, and apply what they learn when they visit the Artisan Marketplace.

The wide range of topics provides bakers of all kinds the chance to dive deeper into their specialty or broaden their horizons to new trends and techniques.

JUNE 2022 NEW PRODUCTS ANNUAL

IBIE offers interactive experiences for Artisan Marketplace visitors.

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Puratos’ involvement in the Artisan Marketplace bridges the divide between bakery disciplines with speakers and experiences that all bakers can learn from. This includes several Puratos technical advisors creating products from crusty-style bread to cakes with miroir toppings in the booth throughout the show.

Regardless of a baker’s specialty or experience, the Artisan Marketplace provides the rare opportunity to mesh disciplines and learn.

Sourdough skyrocketed in popularity at the beginning of the pandemic, reviving interest of commercial bakers .

“It would be a great mistake if you don’t visit the Artisan Marketplace because [commercial and artisan baking] are totally linked,” Zarate said.

“And there’s so much to learn from the artisanal part.” CB

Patent Pending

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COMMERCIAL BAKING

BY J OAN I E S PEN C ER

JUNE 2022 NEW PRODUCTS ANNUAL

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© Mirko Vitali on Adobe Stock

With a focus on lifestyle brands, Springdale Ventures zeroes in on changing the bakery and snack space … for good.



HOUSE OF INNOVATION

F E AT U R E D C O M P A N Y: SPRINGDALE VENTURES

Modern-day health-and-wellness looks quite different now than it did just a few years ago. “Healthy” is a lifestyle choice — a concept, if you will — where consumers see individual products as pieces of a puzzle, and the sum is often greater than its parts.

“I love watching brands aggregate in markets that are geographically disparate but also values-based. Brands like Maxine’s, FitJoy and Tiny Organics are thinking about markets that aren’t concentrated around a certain retailer.”

Marissa Epstein | general partner | Springdale Ventures

This has paved the way for a bevy of new bakery and snack brands, and that’s capturing investors’ attention. In the CPG space, innovation has become eyecatching, especially for entrepreneurially spirited venture capital (VC) funds.

Genevieve Gilbreath, co-founder and general partner for Springdale Ventures, a VC fund investing in emerging health-and-wellness and lifestyle consumer brands, knows firsthand what it’s like to be a startup in need of capital.

“I’ve been an entrepreneur in the consumer product space since the early 2000s,” Gilbreath said. “At that time, there weren’t a lot of smaller funds in the consumer space, and it was really challenging.”

After the transaction of her second brand, Gilbreath ran an accelerator called SKU to help other entrepreneurs learn how to fundraise and scale their businesses.

It was there she discovered the cyclical challenges that come with fundraising, and she set out on a mission to secure capital for early-stage CPG brands.

“A lot of these founders would have a great idea and their brand would have a good market fit, so they’d start to scale,” she said. “Then they would go out for capital, and they’d either have to talk to a million different angels, or they’d find tech or real estate investors who didn’t know how to scale a consumer brand.”

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Gilbreath, along with her co-founder and fellow entrepreneur Dan Graham, raised a nearly $27 million VC fund in 2019 with a strategic plan to support innovative companies scaling quickly and needing early-stage capital.

“It was twofold,” Gilbreath said. “I wanted to give back by helping entrepreneurs, and I saw real white space in the market where we could add value and build that for our investors.”

The duo set their sights on trailblazing companies in lifestyle and health-andwellness where product development could lead to real transformation.

In areas including food and beverage, pet nutrition, books, cookware and more, Springdale’s brands positively influence consumers in nearly every aspect of their daily lives. And the portfolio is built so individual companies can synergize with marketing partnerships and ideation across products, brands and markets.

“When I look at the portfolio that Genevieve and Dan built, it’s tremendous,” said Marissa Epstein, Springdale general partner. “It impacts people’s lives throughout the day and during any occasion. We joke that we could build a ‘Springdale house’ and fill it with all our products. There wouldn’t be an empty room.“ With the growth happening in the “house of Springdale,” bakery and snack producers will do well to take notice.

Certain brands in its portfolio are poised to impact the industry, especially with consumers’ views on wellness and how food plays a role.

“Consumers are increasingly aware and self-educating on what’s on the nutrition panel,” said Epstein, who has extensive

COMMERCIAL BAKING

SPRINGDALE VENTURES

nutrition expertise, including working directly with former first lady Michelle Obama on her “Let’s Move!” campaign and launching a nutrition innovation curriculum at Stanford University. “Ten years ago, the majority of consumers reported they had very low confidence in their ability to read back-of-package information.

Now, more than 65 percent say they have high confidence, and that number is increasing.”

Current consumer awareness is the result of a metamorphosis born from a complex set of market conditions and a varied food culture in the US. Epstein cited specific market abnormalities, including micro-cultures based on geography, age and ethnicity.

“There are no real uniting factors that drive people toward or away from certain ingredients, so variety really is the spice of life in American eating,” Epstein suggested. “Also, without any formal, systematic integration for nutrition education across the country, many people self-educate.”

That’s critical to understanding why consumers choose certain baked goods and snacks. It creates opportunities for CPG brands to educate consumers, not only as to why to choose their product but also on making smart choices about nutrition.

When consumers are better informed about their food, they can navigate healthy lifestyles and, in turn, develop loyalty to specific brands.

One example is Tiny Organics, a producer of ready-to-eat non-puree organic meals for babies and toddlers delivered on a subscription basis. The brand’s platform positions itself as a resource for parents to learn how to introduce healthy first-foods to their young eaters based on baby-led weaning.

“Tiny Organics’ innovation roadmap is extraordinarily exciting because there’s so much information on this topic, and new parents might not otherwise know how to navigate it,” Epstein said. “This brand comes alongside its consumers and helps them make choices guilt-free.”

This type of consumer interest is also pushing innovation in the world of bakery. Aligning with consumers’ value sets can inspire product development that will take brand loyalty to new heights.

In many ways, entrepreneurs have an inherent edge in product development. For Epstein, that’s what she looks for in a potential fit for the Springdale family. She has an

JUNE 2022 NEW PRODUCTS ANNUAL

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SPRINGDALE VENTURES

affinity for what she calls “consumer obsessed” founders.

“I’m always looking for how obsessed an entrepreneur is with their consumer base,” she said. “How learning-minded are they in their willingness to receive consumer feedback and inform their own strategy accordingly?”

Epstein looks for the joy that comes with developing a new product or brand, but there must also be muscle and mechanics behind the obsession.

It’s about leaning into what consumers are dictating and allowing those critical factors to inform product development and business strategy.

This is especially important today as mindful consumers think of holistic health in every aspect of their lives (or every room of their house).

There’s been a serious evolution of the consumer relationship with commercially produced baked goods; attitudes are shifting like tectonic plates and causing massive disruption in the market.

“Traditionally baked goods are a staple in most American households,” Esptein said. “Consumers are experiencing both real-time and reflective realizations of how many products are manufactured. We need to ask ourselves, ‘What does this look like for the next generation of wholesome baked goods coming to market, and how do we manufacture them at scale?’”

Miller’s mother, Maxine. Miller took what he “loved” about his mom’s cookies and combined it with what he “knew” about clean eating and crafted a new formula for a nutrient-rich cookie that tastes every bit as decadent as his mom’s.

It’s something that brands like FitJoy and Maxine’s Heavenly bring to Springdale’s table. FitJoy’s grain-free snack portfolio began with protein bars and puffs, as well as the snack market’s first glutenand grain-free pretzels. After a 2020 rebrand, FitJoy streamlined to better fit its mantra, “Joyful Snacks Fit for All,” and focused solely on its pretzel line, now certified vegan.

“Where Maxine’s and FitJoy excel is by communicating, ‘Hey, these things are better for you, but they still taste really great,’” Gilbreath explained.

“It’s one of the things we really loved about Maxine’s. The cookies have wholesome, natural ingredients, and they’re super tasty. It’s a combination of a traditional cookie, better-for-you ingredients and fun packaging that tells a great story.”

Using ingredients like coconut sugar and dates, Maxine’s Heavenly reinvented the cookie experience with a line of gluten-free, plant-based treats based on the original recipe from co-founder Tim

Clean-label product development comes with major manufacturing implications, but Epstein recognizes modern-day food manufacturers that are finding new ways to get their products to market.

Photo courtesy of Springdale

“The closer a product’s ingredient list is to the original recipe, the lower the probable shelf life and harder it is to package and distribute,” she said. “I’m curious to see how some of the manufacturing challenges can be worked through and what kind of innovation can happen in supply chain. We’re seeing some exciting things such as more baked goods moving into refrigerated and other fresh sections that allow people to bring them home and pop them in the oven.”

Maxine’s Heavenly has found the sweet spot between better-for-you and great taste, a strategy that got the brand noticed by the innovators at Springdale Ventures.

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These brands have tapped into what modern consumers are looking for as snacking remains prevalent with those seeking healthful products that also taste good.

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As VC takes a growing interest in emerging bakery and snack brands, synergistic partnerships focus on more than just the end-product. Brand values represent more than a marketing

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message, and founders must align with their investors.

“With Fund I and trending the same way toward Fund II, we recognize great diversity among the founders,” Gilbreath said. “That’s because we believe founding teams — or really any business teams — that have diversity of thought and diversity of experience are going to perform better.”

In that spirit, Springdale is doing more than investing capital; it’s developing partnerships that move the business forward and create meaningful growth for the company and the fund.

“The ideal partnership between companies and their capital partners starts with alignment on both priorities and values,” said Robert Petrarca, co-founder and CEO of Maxine’s Heavenly. “The more alignment, the better the partnership. From early on, it was clear that the way we approached scaling Maxine’s aligned very well with what Springdale valued in their brand partners. Beyond just sharing a common end-game goal, it was important to both sides that we discussed how to get there and how we made decisions along the way.”

This is a classic example of putting in the work to ensure a fruitful business relationship. In fact, in its incubation stage, Maxine’s wasn’t an immediate fit for the fund.

“We looked at Maxine’s about a year before we invested,” Gilbreath recalled.

“It was a little too small at that time, but Robert laid out a plan for what he was going to do. He came back to us about a year later and had done exactly that — and more. That’s the kind of thing that gives us the confidence to pull the trigger on the investment.

Since then, we’ve watched Robert grow the team and the business, and that’s been really inspiring.”

“The ideal partnership between companies and their capital partners starts with alignment on both priorities and values. The more alignment, the better the partnership.”

Robert Petrarca | co-founder and CEO | Maxine’s Heavenly

“By investing in and backing the brands that we do, we allow them to speak to the early-adopter consumer set, and we’re able to help them scale and reach a broader audience,” Gilbreath said.

“That’s where we start to make the bigger impact.”

As direct-to-consumer channels become a normalized sales avenue, traditional marketing is giving way to new communication tactics with consumers, and that’s also paving new ways for Springdale to support its portfolio.

Epstein recognizes certain market phenomena empowering brands to make their products accessible in all-new ways.

“I love watching brands aggregate in markets that are geographically disparate but also values-based,” she said. “Brands like Maxine’s, FitJoy and Tiny Organics are thinking about markets that aren’t concentrated around

The bakery market is experiencing an influx of new players, and Springdale sees that diversity and disruption breeding opportunity.

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In the mature baking industry, disruption can be scary, but it can also be profoundly impactful. Tradition and repeatability are a way of life for old-school manufacturers, but as educated consumers challenge the status quo, breaking from the norm becomes not only empowering but also critical to innovation, especially when people today are steadfast in value-driven brand loyalty.

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a certain retailer. Traditionally, baked goods had to work through the constraints that come with those channels, but now there’s opportunity to aggregate an online community of people looking for brands that embody their own values.”

MEET THE SPRINGDALE PARTNERS

And that’s breaking more than just geographic boundaries.

It’s also creating dispersion across race, ethnicity, gender and age, meaning products can reach influencers not tied to any of those qualifiers. It also allows underrepresented consumers to become visible to these brands, especially in areas where food deserts limit purchasing power for marginalized communities.

There are several qualities that set Springdale Ventures apart from other venture capital (VC) funds, not the least of which is the personal investment the general partners make in its portfolio brands.

Genevieve Gilbreath, co-founder and general partner; Dan Graham, co-founder and general partner; and Marissa Epstein, general partner, each bring specific skills and personal passions to this team that invests in lifestyle brands across several industries.

It creates opportunity in the investor community too, where Springdale is at the forefront. More of the fund’s portfolio brands are breaking into baked goods, including Feastables, a confectionary brand launched by philanthropist and social media influencer Mr. Beast, with a cookie line set to launch soon.

“When we look at brands we’re going to invest in, we want to add value to them, from own specific areas of expertise and from our network,” Gilbreath said.

Graham has extensive experience in e-commerce, customer acquisition and cash flow management, while Gilbreath’s entrepreneurial background is in the health-and-wellness supplement space with retail channel strategy and brand development expertise.

“When we support brands that are focused on specific nuances — and bringing those nuances to a national marketplace — it’s amazing to see them come to life,” Epstein said.

Epstein, a registered dietitian and nutritionist, joined the team with strength in nutrition and food science, having taught at the university level and leading nutrition initiatives at the White House.

That support is evident with brands like Tiny Organics, where Epstein, also a board member, has contributed her nutrition experience to the brand’s R&D.

While Springdale is one of just 10% of American VC funds to be led by two or more female general partners, diversity is a much deeper concept for this team.

“Springdale has been able to provide hands-on expertise, evaluating the nutritional profiles of our products, testing flavor and running experiments for market fit,” said Betsy Fore, Tiny Organics co-founder and CEO. “We can now provide adequate nutrients and flavors that appeal to even the pickiest eaters.”

“Having diversity of our own experiences as GPs and within our network enables us to lean in with these companies with whatever aspects they need help with,” Gilbreath said.

These types of attributes can be seen across all Springdale brands. That’s why the team believes in being financially invested and personally vested in every partner. It’s about something bigger: bringing products to market that create meaningful change, enhance lives and making the world a little better for the next generation.

Diversity of thought at the leadership level allows for synergy throughout the portfolio.

“We can all roll up our sleeves and dive in as needed,” Epstein said. “We can tailor our skills and expertise into the ecosystem that we operate and thrive in for the benefit of all the companies.”

“It comes back to that diversity of thought and diversity of experience,” Gilbreath said. “It’s always great to have a million different ideas. And the more people you have around the table, the broader variety of inputs you can collect, and the more innovative a brand can be.” CB

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Humble Disruptor Sugar Foods’ Brittny Stephenson Ohr isn’t afraid to put in the work … or shake things up a bit.

Photo courtesy of Sugar Foods Corp.

BY J OAN I E S PEN C ER

Humility is the mark of a great leader. But can it be the trait of a disruptor, too?

That’s the case for Brittny Stephenson Ohr, director of product management at Villa Rica, GA-based Sugar Foods Corp., and board chairman for the American Society of Baking (ASB). Her leadership stems from discipline, humility and the courage to disrupt.

With experience in baking, pastry and culinary arts, doing every job from equipment operator to product developer, Stephenson Ohr has spent 20 years ­ earning her chops.

“I’ve pretty much done it all,” Stephenson Ohr said, reflecting on how much she’s packed into a two-decade career.

“I’ve learned through a lot of bumps and bruises, but sometimes that’s the best way. And it doesn’t mean there’s not still more to learn.”

Earning her degree from Johnson & Wales University was always her dream, but that achievement was only the beginning. She also studied at Kansas State University’s food business and operations program and obtained certifications ranging from product management at Cornell ­U niversity to disruptive strategy through Harvard Business School.

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EXECUTIVE PROFILE: BRITTNY STEPHENSON OHR

One important aspect of effective leadership — especially in the baking ­ industry — is knowing that you can’t start at the top, and getting to the top isn’t always the end of the journey. For Stephenson Ohr, experience is the foundation of ­ ­ innovation, and it takes work to become a leader. When you work your way up, no job is beneath you.

that be in her career, product development or her expectations for her current leadership role at Sugar Foods. The discipline she learned at La Brea Bakery has allowed her to wear many hats and remain nimble at the bakery, currently the country’s top crouton producer.

And it has shaped her leadership philosophy as well.

That’s why, even with her prestigious degree and a slew of artisan bakery experience, she wasn’t afraid to work as a mixer operator at a mid-sized cake bakery in the early 2000s.

“I went from working in R&D to hearing, ‘Do you want to go run a bakery plant for a couple of months?’” Stephenson Ohr said. “I’ve always dreamed of having my own bakery, so of course, I said yes. And it was another very humbling experience.

I’d been on the sidelines in R&D and had helped with operations for things like cost savings, but this was a crash course in how to get it all done.”

“That was so humbling, and it reminded me that even with my bakery experience, I was not hot stuff, not at all,” she said.

She held onto that mentality when she applied for a position at Aspire Bakeries (then Aryzta) in 2009. She knew working at Aspire’s La Brea Bakery was the opportunity of a lifetime, and she was willing to stack boxes just to get her foot in the door.

That experience also provided the opportunity to use her technical bread production expertise to provide training to a primarily Spanish-speaking workforce.

Though her resume bagged her a position as a technical baker, not a packer, she remembered it was her willingness to do the work that landed her the opportunity.

“They called me the ‘bread expert,’” she said. “It took me a while to get used to it, but after nine years, I’ve learned how to live into being the Sugar Foods bread expert.

I’m the one they come to with questions, and I can own that.”

Stephenson Ohr held several positions at La Brea Bakery, eventually serving as a manager of the culinary innovation team, where she met mentor Greg Tompkins.

He helped her sharpen the focus with a simple question: What did she want to do with her career?

Becoming an expert in anything requires learning from missteps, which also requires a willingness to fail. It’s possible for a person’s worst critic and greatest advocate to be one and the same, and for this disruptor, that person was herself.

“He was the first person to ever ask me that,” she said. That lit a fire and gave her the confidence to set her sights on manager positions and continue her bakery ­e ducation at K-State.

“I can tear myself apart and build myself back even better,” Stephenson Ohr said.

“That’s my process. I take feedback to heart, break it all down, and then do it 10 times better than I did the first time.”

Stephenson Ohr doesn’t have a close relationship with the status quo, whether

She also chalks it up to a culture that welcomes success by way of mistakes.

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“This is a culture of being okay with failing,” Stephenson Ohr said. “If I fail, ­ my leadership still trusts me. They know that if I make a mistake, I have the confidence to pick myself back up and make it right. I try to give the people I lead that same leeway and model back the behaviors of my managers.”

For Stephenson Ohr, striking balance between tight parameters on quality control and creating space for a team to learn from its mistakes is key to i­ nnovation.

Rarely does perfection happen on the first try, especially in the world of p ­ roduct development. For her team, it’s about learning, exploring and spending time in all aspects of the process to understand innovation’s implications.

“You can’t just sit in a lab and say, ‘I have a great idea, but I don’t know if it will work on the line,’” she said. “There are so many different aspects that go into building a product, and they’re in more flux now than they’ve ever been. You have to be flexible, ready to change gears and arrive at a compromise.

Everyone strives for perfection — I’m a perfectionist — and I’ve learned to be comfortable with compromise.”

Between the pandemic, supply chain disruption and war in Ukraine, today’s environment makes it impossible to lead from on high. When every day feels like “crisis du jour,” immersion is key to survival, especially when cost, availability and lead times are changing practically overnight.

“The saying used to be, ‘What’s Plan B?’” Stephenson Ohr said. “But now, Plan B isn’t enough. You need to be ready with the full alphabet. “ That resiliency has prepared her for the next chapter as ASB’s chairman of the board.

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EXECUTIVE PROFILE

Photo courtesy of Sugar Foods Corp.

(From left) Lori Chiappetta, Greg De La Cruz and Brittny Stephenson Ohr inspect product during a line trial at Sugar Foods.

“I’m focused on building a foundation for ASB that’s going to last another 100 years,” she said. “That’s not easy.”

During her term, Stephenson Ohr will set her sights on modernizing ASB’s training and education offerings to fulfill the current need for workforce retention, and that will require investing in all-new programs.

“It’s risky,” she said. “But it’s a good risk, and it’s necessary. It’s an investment in our membership, and it will set us — and the baking industry — up for the future.”

“They called me the ‘bread expert.’ It took me a while to get used to it, but after nine years, I’ve learned how to live into being the Sugar Foods bread expert.”

Brittny Stephenson Ohr | director of product management | Sugar Foods

Stephenson Ohr’s disruptive mindset comes from her training, but it’s also

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in her DNA. And she knows that will propel her toward the future.

“I’m already thinking about what can be the next disruption for ASB,” she said.

As the second woman in ASB’s nearly 100-year history to hold the title of ­chairman (following Theresa Cogswell’s term in 2006), Stephenson Ohr is more than ready to put in the work.

“For me, ‘chairman’ is just a job title,” she said. “It doesn’t change the work that needs to be done. And I’m comfortable and confident enough in myself to handle it and meet the baking community wherever they are.” CB

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T R E N D S | I N N O V AT I O N

“Those two ends of the spectrum might seem diabolically in conflict,” said Jonna Parker, principal for IRI’s Fresh Center of Excellence. “But in fact, there’s a lot of grey area. And that dance is playing out, especially in baked goods.”

When COVID-19 hit, commercial baking companies in crisis mode focused on the immediate needs, like instituting new health and safety protocols and keeping store shelves stocked, all while many new product initiatives were stuffed into a desk drawer. Two years later, as bakery sales have leveled out from the massive spike experienced during the early pandemic, it’s time to take a pulse check on where consumers are today … and what innovations are worth revisiting.

“The transformations in habits and demographics place bakeries in a better position for growth today in comparison to 2019,” said JP Frossard, Consumer Foods Analyst for Rabobank. He said that now is the time to focus on consumer engagement and lean into experimentation, even with a host of new disruptors.

In fact, it’s more important now than ever before.

“Understanding which trends are gaining momentum and how they’ll disseminate and influence consumer shopping and eating practices will help businesses identify, create and take advantage of emerging growth opportunities,” said Shelley Balanko senior VP at The Hartman Group.

Indulgence in bakery is nothing new.

Over-the-top baked goods, whimsical desserts and decadent mashups like the famed cronut and unicorn-flavored everything had a stronghold long before the pandemic. But a proclivity toward foods that harkened to the carefree simplicity of childhood became even more appealing when the world seemed so chaotic and stressful.

“There’s a nostalgic trend that we’re riding hard — and we’re riding it hard because it sells.”

Jonna Parker | principal | IRI Fresh Center of Excellence

Of those consumer behavior trends, two of the most notable — indulgence and health-and-wellness — are seemingly at odds … at least on the surface. On one hand there is indulgence, spurred by consumer gravitation toward comforting and nostalgic foods in the early days of the pandemic. On the other, there is the demand for healthier products with cleaner labels, more nutritional power and better-for-you (and better-for-the-planet) ingredients. But there’s a murky middle between those two opposing forces that holds massive potential.

“There’s a nostalgic trend that we’re riding hard — and we’re riding it hard because it sells,” Parker said.

According to Mintel data, 72% of US consumers said they enjoy products that remind them of their childhood. And brands are capitalizing on demand. Milk Bar, the New York, NY-based bakery known for its cereal milk ice cream and funfetti-style birthday cakes, is one such brand. Its expansion into grocery in the form of packaged cookies, truffle crumb cakes and ice creams is one of many examples that a love for nostalgia isn’t going anywhere anytime soon.

“Early in the pandemic, consumers turned to baked goods out of a desire for comfort and familiarity,” Balanko said. “But in the longer term, that trend can still play a larger role.”

Indulgence’s staying power might be attributed to the way in which health-andwellness — that other important macro trend — factors in. Mental health moved to the forefront of the national psyche during the past two years, and now more than ever, consumers are taking an

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increasingly holistic approach to wellness. Sometimes that includes a splurge to ease tension or improve a bad mood.

sponge cake. Again, it’s that health halo that makes people feel a little bit better about what they’re eating.”

“Consumers are often looking to baked goods, especially those that lean sweeter or more decadent, for stress relief or emotional satisfaction,” Balanko said. “A conscious indulgence is seen as a part of overall mental well-being.”

Consumers are likely to put their money where that health halo is, too. According to The Hartman Group’s Future of Food 2021 report, people are willing to pay a premium when a product can claim certain wellness attributes.

Conscious indulgence isn’t limited only to mental health considerations. There are also physical wellness factors to consider. According to a report by Glanbia Nutritionals, 64% of global consumers believe it is okay to enjoy indulgent treats as part of a healthy diet, especially if they offer some type of functional nutrition.

And one in five is actively seeking health benefits from foods, per the International Food Information Council (IFIC)’s 2021 Food & Health Survey.

IFIC’s survey found that of the many health benefits consumers are seeking out, weight loss and weight management, energy and less fatigue, digestive health, and heart and cardiovascular health top the list. Immunity-boosting also remains a driving force with 61% of consumers using food as a remedy to treat or prevent a condition according to Hartman Group data.

“The idea that ‘I can use this as fuel’ is a really popular part of any food health claim,” Parker said. “People want benefits more than they want the absence of something. This is especially true for young consumers. They don’t want to give up taste, but they still want to eat well.”

58%

of Gen Z consumers buy from brands that share — and act on — their values.

Source: Mintel

A plant-based diet is one popular path consumers are taking to support their wellness goals, but it’s not just for vegetarians. According to Hartman Group,

Incorporating botanicals like mint and lavender for sleep, stress relief or calm is just one way brands might think about adding value to products that might otherwise be considered occasional treats.

Parker also noted dark chocolate and fruit as huge opportunities for innovation.

JUNE 2022 NEW PRODUCTS ANNUAL

© Calum Lewis on Unsplash

“There’s a lot of potential with dark chocolate, especially when you can identify a high percentage of cacao on the packaging and through marketing,” Parker said.

“It carries with it a certain health halo. The same is true for fruit in baked goods and snacks. You might think about including a fruit filling in a croissant or a mixed berry

Flavors with functional benefits are enjoying their time in the culinary limelight.

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48% of all consumers look for products labeled plant-based, but only 8% of all consumers identify as vegetarian. Taste and discovery, health and wellness, sustainability, and ethical reasons are among consumers’ top motivators for seeking out plant-based products.

Banza’s high protein plant-based pizzas (utilizing the mighty chickpea for extra fiber and protein), Seconds’ upcycled crackers featuring carrot pulp and Renewal Mill’s vegan cookies in collaboration with vegan company Miyoko’s Creamery are just a few examples of recent innovations in the space.

“We’re starting to see protein claims in the baked goods aisle, and that really shows what a prominent trend it is,” Parker said.

She also pointed to the impact of the low-carb, high-fat keto diet. According to IRI data, more Americans are following the keto diet than vegan and vegetarian diets combined, and The Insight Partners market research firm projects the global keto market to reach $15.3 million by 2027.

Recent keto-friendly launches like Carbonaut’s keto bagels and Birch Benders’ ready-toeat keto cookies suggest the trend has staying power.

But whether it’s keto, Whole30, paleo, vegan or otherwise, Hartman Group data ­indicates that instead of following any diet to the letter, consumers are taking key tenets from different philosophies and applying them to their lifestyle (adding or avoiding specific ingredients) to meet their wellness objectives.

It’s also worth noting that clean labels are top of mind for consumers, with 75% saying they look for foods and beverages that contain only ingredients they recognize (up 6% since 2019).

“A label with recognizable ingredients connotes quality,” Balanko said.

Wellness attributes aren’t the only thing driving consumer behavior and spending.

Foods that carry a culinary distinctiveness — artisan breads, for example — are also worth the premium price.

The enthusiasm home cooks found for baking sourdough has eased since the pandemic’s early days, but those at-home baking adventures may have spawned a deeper appreciation of the time, talent and artistry that goes into the creation of high-quality baked goods — an appreciation that could very well factor into future purchasing decisions.

Occasions where “price is no object” rose 9 points to 41% in 2021 vs. 32% in 2019 per Hartman Group as consumers place more value on elevated experiences.

Many shoppers, especially Millennials, parents and those with higher income levels, significantly value unique offerings and flavor profiles. For CPG companies, Parker said it’s important for brands to tout their uniqueness and quality both in packaging and marketing.

© FomaA on Adobe Stock

Premium bread offerings are turning the heads — and opening the wallets — of many consumers looking for a high-quality treat.

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“Words like ‘brioche-style’ speak to ­ attributes that the consumer perceives to be premium from a taste standpoint,” Parker said. “We’ve also seen that with things like Hawaiian sweet bread, potato bread, all-butter croissants … these descriptions sound so decadent you could taste them.

It’s a cue that it feels special and is something people are really starting to gravitate toward.”

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IDDBA SHOWCASES NEW PRODUCTS DIGITALLY As the International Dairy-Deli-Bakery Association (IDDBA) gears up for the annual IDDBA 2022 tradeshow, taking place June 5-7 in Atlanta, its popular New Product Showcase feature will be available on a digital platform.

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At the American Bakers Association’s 2022 Annual Convention in March, Joe Turano, president of Berwyn, IL-based Turano Baking Company, spoke to this notion when it comes to premiumization and the opportunities he sees for innovation moving forward.

“I think consumers have had time now to really understand food in a more intimate way, especially being at home, cooking themselves more, baking more, and I think consumers want to be more adventurous,” he said during a panel on bakery trend in foodservice. “From a food service standpoint especially, we have to be ready and willing to create, develop and implement high-quality, ingredient-driven food and baked goods.”

Environmental and sustainability practices also have a big impact on the perception of quality, which is something that’s particularly important to younger consumers. Mintel indicated that 58% of Gen Z consumers buy from brands that share — and act on— their values.

As such, Balanko pointed out an important value shift — one from

JUNE 2022 NEW PRODUCTS ANNUAL

“me” to “we” — that’s taking place.

According to The Hartman Group, 30% of consumers said they purchase sustainable products because they are better for “me and my family,” citing health benefits, better taste, etc., while 70% said they did so because they are better for others like the environment, communities and workers. This indicates a complexity to conscious consumption that extends beyond what’s good for the planet.

Online grocer Hive makes it easier for consumers to find products that align with their values. Brands are assessed based on criteria it calls the “Hive Five”: ingredient integrity, carbon footprint, recyclable packaging, commitment to social good and rave worthiness. Users can also filter product searches based on dietary parameters such as vegan or sugar-free as well as attributes like non-GMO or BIPOC-owned.

Balanko suggested that when ­d eveloping new products, bakeries and snack producers should think about prioritizing ingredients first, rather than making them an afterthought. That includes sourcing and production considerations.

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“Companies should ask themselves, ‘Where can we make a difference in the world?’” she said. “’How can we contribute to the local economy? The community? The environment?’ Start there, then use technology and innovation to support those aims.”

Whether brands are innovating for indulgence, wellness or a little bit of both, current economic factors play a significant role in the equation. According to IRI, 40% of consumers will look for sales and deals when faced with higher prices for baked goods, but steeper costs won’t significantly curb their purchases.

However, given the growing income disparity, both the value and premium ends of the consumer spectrum should be considered for innovation.

“Inflation is a key driver impacting consumer behavior in the near-term,” Parker said. “But as it continues, we still have to do some kind of creative promotion to get folks to pick specific items.

The role of price promotion is important, but even more so, the only other lever we have as marketers is innovation.” CB

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IN WITH THE NEW The world’s priorities have shifted, and the baking industry knows it. Shoppers have been through a lot between the pandemic and global political unrest, and it’s resulted in cravings for more meaning in every aspect of their lives — especially food. People are seeking adventure, and they are determined to live a more balanced life with room for both health and indulgence. But most of all, they’re leveraging their dollars for the types of products they want to eat and how they impact the planet. The baked treats, sweets and snacks ahead are some of Commercial Baking’s favorite launches from the past 12 months, and the companies behind them are forging ahead with evolution in mind.

Banza ............................................................................... 55

Creative Crispies ...........................................................86

Belgian Boys .................................................................. 87

Dave’s Killer Bread .........................................................51

BetterBrand ....................................................................82

DiGiorno .......................................................................... 72

Birch Benders .................................................................71

Dirty Cookie ....................................................................78

Canyon Bakehouse ......................................................56

Dunkin’ Donuts ..............................................................93

Carbonaut ...................................................................... 67

The Greater Knead .......................................................58

Cheez-It ........................................................................... 91

Hostess ............................................................................70

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NEW PRODUCT SHOWCASE

Kazoo Snacks ............................................................... 79

Renewal Mill ................................................................... 74

Keebler ............................................................................66

Sana Foods .................................................................... 90

Killer Brownie .................................................................84

Sara Lee .......................................................................... 68

King’s Hawaiian .............................................................52 Seconds .......................................................................... 59 Kodiak Cakes ................................................................ 50 Sheila G’s ........................................................................ 83 Little Debbie ...................................................................54 Snow Days ...................................................................... 89 OMG Pretzels .................................................................92 Stellar Snacks ............................................................... 60

Oreo ................................................................................. 80

Thomas’........................................................................... 64

Partake Foods .............................................................. 88

Pop-Tarts .........................................................................62

Voortman......................................................................... 76

Real Food From The Ground Up ...............................63

Whisps ............................................................................ 75

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COMMERCIAL BAKING

NEW PRODUCT SHOWCASE

‘Holy Chip!’

Crispy Cookies Kodiak Cakes offers consumers many ways to conquer their protein-rich cravings, from its baked bars to pancake mixes. Now, the brand is breaking into whole-grain crispy cookies to appease the sweet tooth of couch surfers and trail trotters alike.

The thin and crispy cookies are traditional chocolate chip flavor, bringing a classic into a new light.

Each serving of two cookies contains 140 calories, 11 grams of sugar and, of course, 5 grams of protein. “[The cookies] contain five grams of protein because, why not?” the company said on its website. “We put protein in everything, if you haven’t noticed.”

Photo courtesy of Kodiak

Kodiak has made some big brand moves this year, including receiving funds from the private investment platform Patricof, a company representing several professional athletes including the Kansas City Chiefs’ Travis Kelce. A part of the partnership is members of the c-suite and the sports superstars working together on product development, sustainability initiatives and marketing campaigns that support healthy and active lifestyles. Including protein and whole grains with elevated fiber fits into that mission.

Made with high-quality ingredients including 100% whole grains, real butter, semisweet chocolate chips and wheat protein isolate, the sweet treats have an extra nutritional boost the brand is known for. The cookies also come in Oatmeal Raisin and Walnut Chocolate Chip flavors.

Each package contains two sleeves of cookies, and it retails for $5.30 a pack. www.kodiakcakes.com

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Everything Bagel Turned Everything Bread Photo courtesy of Dave’s Killer Bread

Dave’s Killer Bread, the organic bread brand owned by Flowers Foods, is bringing a savory breakfast favorite to a new whole grain form.

The Milwaukie, OR-based brand announced the release of its Epic Everything Organic Breakfast Bread in April as an addition to the other bagel-inspired flavor, “Raisin’ The Roof!”

The Epic Everything bread, a combination of popular bagel flavors in the US and a classic has a bold onion-and-garlic flavor inspired everything bagel. Beyond the garlic and onion, topped with flax, chia, sesame and poppy.

one of the most whole grain loaf, by the popular the bread is also

Cristina Watson, brand manager at Dave’s Killer Bread, said that more than half of America’s favorite meal of the day is breakfast and that consumers aren’t limiting it to the morning.

“With the growing popularity of the everything flavor across multiple product segments and our ‘BreadHead’s’ love of our Epic Everything bagel, it was a no brainer to leverage the flavor in a breakfast bread,” Watson said.

According to the brand, this savory option pairs well with avocado toast, BLTs and more while also packing 9 grams of whole grains and 4 grams of protein.

The sweet variety, whose packaging got a revamp with the Epic Everything launch, is filled with cinnamon raisin swirls and has 8 grams of whole grains. This variety works for sweet and savory sandwiches.

Besides the whole grain count in each flavor and 90-calorie servings, these breads are certified USDA Organic and Non-GMO Project verified. Additionally, these products have no artificial ingredients, artificial preservatives, artificial colors, artificial flavors, high fructose corn syrup or bleached flour, attributes in line with the rest of the brand’s offerings.

The new variety is available at retailers nationwide with a suggested retail price of $6.49. www.daveskillerbread.com

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COMMERCIAL BAKING

NEW PRODUCT SHOWCASE

A New Intersection of Flavors King’s Hawaiian took its signature sweet bread to new heights with the introduction of its new pretzel buns.

The brand elevated the classic flavors by fusing a sweet Hawaiian roll with a salty pretzel in the new full-size pretzel and slider buns. The products are designed to bring a sweet and salty twist to burgers and sandwiches of all sizes.

The buns come pre-salted, bringing that ballpark appearance. The bread retains that soft and sweet flavor on the inside but has a classic pretzel exterior to give consumers the best of both worlds in each bite.

Each slider bun contains 100 calories, 5 grams of sugar and 3 grams of protein. The full-size buns are 220 calories each, with 12 grams of sugar and 7 grams of protein.

The brand says these buns are ideal for tailgating and offers consumers “tailgate tips” to take their sandwiches and snacks to the next level. It also features a few recipes online to get the culinary inspiration flowing, including Chicken Schnitzel Pretzel Sliders and Two-Beer Cheeseburgers to play on that pretzel flavor.

Photo courtesy of King’s Hawaiian

Celebrity chef Guy Fieri also partnered with the brand on a few recipes, including Beer-Braised Bratwurst Sliders featuring the pretzel slider buns.

The buns are sold on King’s Hawaiian website and at several national retailers, including Walmart, Target, Hy-Vee and more. The sliders are sold in packs of nine and the full-size buns are sold in a 4-pack, both retailing for $4.49. www.kingshawaiian.com

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NEW PRODUCT SHOWCASE

Snack Cake Reimagined Little Debbie, a McKee Foods-owned brand, is earning its stripes with a new flavor twist that evokes childhood memories: Zebra Mini Donuts.

It’s inspired by Zebra Cakes, the hexagon-shaped yellow cakes layered with vanilla creme and enrobed in fudge-striped white icing that have been a pantry staple since 1967.

“When you go into a donut shop in your neighborhood, you expect to see a wide variety of choices,” said Hannah Stoker, the McKee food scientist who developed the new treat. “Some of the ones that always stand out are the doughnuts with stripes. The Little Debbie brand knows a thing or two about stripes, so it only made sense to develop Zebra Mini Donuts.”

Photo courtesy of Little Debbie

The new offering promises to serve up more than sweet on-the-gosnacking. It also falls on the heels of a growing trend of a modern reimagining of nostalgic desserts. A 2020 State of Snacking report from FONA International found 59% of consumers said they wanted snacks that bring back good memories, while 53% said they were buying nostalgic brands from childhood.

This isn’t the first Little Debbie mashup for Zebra Cakes. Zebra Cake Rolls (a Zebra Cake spin on the iconic Swiss Rolls), Zebra Brownies and Zebra Plus Nutty Bars (a twist on the classic peanut butter crispy wafer) all debuted in 2016. In February, Little Debbie unveiled a Zebra Cake flavor in its much-anticipated line of snack cake ice creams, which also included Oatmeal Cream Pies, Cosmic Brownies, Honey Buns, Strawberry Shortcake Rolls, Swiss Rolls, and Nutty Bars.

The newest Zebra iteration promises all the hallmarks of the original — the tender yellow cake, white icing and chocolate stripes — minus the creme filling. It also joins a growing roster of mini donut varieties, including Strawberry Shortcake and Fudge Round in addition to Frosted, Powdered and Glazed.

Little Debbie Zebra Mini Donuts are available in 8.9-oz. resealable bags for a suggested retail price of $2.19. www.littledebbie.com

JUNE 2022 NEW PRODUCTS ANNUAL

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Pizza, Plant-ified

Photo courtesy of Banza

Banza, champion of chickpea-based consumer packaged goods, reached icon status through its pasta products, but its pizza is also pulling in both plantand meat-eating consumers.

The brand dropped two new pizza varieties in September, each in collaboration with other vegan brands: Beyond Meat, a plant-based meat substitute titan, and Follow Your Heart, a vegan creamery and food company.

The additions retained the proteinpacked and high-fiber attributes through its chickpea-based crust but expanded the type of pizza c­ onsumers the brand can serve. Chickpeas and other legumes are often staples in plant-based diets for their high protein and fiber content, two factors that consumers are increasingly paying attention to.

The Banza Supreme is a spin on traditional sausage supreme pizza featuring Beyond Sausage Italian Crumbles.

It includes three varieties of dairy-based cheese, making it suitable for vegetarian consumers, and is also piled with San Marzano tomato sauce, red onions and fire-roasted peppers.

The Banza Plant-Based Cheese pie is a vegan variety, featuring creamy plantbased mozzarella from Follow Your Heart and San Marzano tomato sauce infused with caramelized onion and roasted garlic.

“Chickpeas, and more broadly beans, are one of the best foods for human health and the environment,” said Brian Rudolph, CEO and co-founder of Banza. “Since launching our crust, we’ve hoped to create a vegan cheese

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pizza. Consumer research echoed that sentiment, along with an interest in supreme. While we aren’t comfortable using meat, we’re filling the void by using a plant-based option. We created these two new varieties to give people another way to enjoy their favorite foods, all while eating more chickpeas.”

The launches follow the brand’s debut of its original pizza lineup, which broke ground as the first commercial ­chickpea-based pizza crust. Banza has since grown its retail footprint by more than 300%.

The pies are available in several national retailers including Kroger, Market Basket, Thrive Market, Fresh Direct and Amazon, in addition to on the brand’s website. www.eatbanza.com

COMMERCIAL BAKING

NEW PRODUCT SHOWCASE

Sweet Brioche, Sans Gluten Canyon Bakehouse, the Flowers Foods-owned brand producing the top gluten-free bread in the US, rolled out a new variety of gluten-free goodness this year: Brioche-Style Sweet Rolls.

The new product dropped in May, adding a light and airy flair to the company’s portfolio. According to Canyon, the bread can be used for sliders, French toast or plain snacking in addition to being served warm as a dinner side.

Photo courtesy of Canyon Bakehouse

The rolls are certified gluten- and dairy-free and contain no nuts or soy. They’re also made using 100% whole grains, adding a healthy element to the product.

“We are thrilled to expand our gluten-free lineup with a flavorful brioche-style roll,” said Danielle Benjamin, brand manager for Canyon Bakehouse. “Brioche rolls are increasingly popular in the specialty bread category, yet gluten-free options have been absent.

We wanted to offer the delicious versatility of a classic brioche roll, but without the wheat flour or butter, which are two primary ingredients in traditional brioche rolls.

For the 30 percent of Americans who avoid gluten, these will be greatly enjoyed and appreciated.”

Each roll contains 180 calories, 35 grams of carbs and 2 grams of protein. Although the variety is dairy-free, it is not vegan as it contains eggs.

The Brioche-style buns are available in-store and online through several national retailers including Walmart, Target and Kroger, in addition to digital channels such as Instacart. The rolls are sold in 6-count packages for a suggested retail price of $7.49. www.canyonglutenfree.com

JUNE 2022 NEW PRODUCTS ANNUAL

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NEW PRODUCT SHOWCASE

Gluten-Free Vegan Pretzel Goodness Photos courtesy of Greater Knead

The Greater Knead, a woman-owned baking company established 10 years ago, expanded its product lineup with the introduction of gluten-free soft pretzel nuggets, which debuted at Expo West in Anaheim, California in March following its soft launch in August 2021.

When the COVID-19 pandemic hit, sales for the brand plunged as bagel shops and restaurants carrying Greater Knead bagels closed or had limited hours.

When the time came to expand the company’s products beyond bagels, CEO and co-founder Michelle Carfagno solicited feedback from her customers through a newsletter-distributed survey.

An overwhelming majority voiced a preference for the pretzel nuggets.

“We’ve gotten more attention from retailers because while [our bagels] are

JUNE 2022 NEW PRODUCTS ANNUAL

amazing and unique … there’s a lot of competition doing gluten-free bagels, and there wasn’t when I started 10 years ago,” Carfagno said. “Pretzels are kind of new [in gluten-free]; we’re one of the first to innovate with them.”

In addition to being Celiac-friendly, the pretzels are made with all-natural ingredients and are Non-GMO Project verified, certified gluten-free, top 9 allergen-free, vegan and kosher.

The Greater Knead’s products are self-manufactured, produced in a facility with strict policies against those top allergens to avoid crosscontamination.

The nuggets are available in four varieties including Classic, Cinnamon Sugar, Everything and Spicy Buffalo, which are the flavors that made their debuts at

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Expo West. They are set to be available this summer.

“I think Spicy Buffalo and Everything are definitely up-and-coming trends from what we’re seeing and what we saw at Expo West,” Carfagno said. “We’re excited that we were getting in on the ground floor with that flavor.”

The suggested retail price for these pretzels is $8.49 per 4.9-oz. package.

The snacks are available for purchase on the brand’s website, in the frozen aisle at Wegmans, and the Golub Corp.’s northeastern grocery chain Price Chopper. They’re coming soon to Wakefern/Shoprite stores, independent health food stores in the Northeast US and a number of other retailers including Meijer and Whole Foods. www.thegreaterknead.com

Carrots Get a Second Chance Seconds, a New York, NY-based baked cracker company, is integrating upcycling into the world of food.

The result is its line of Carrot Crackers made from nutritious carrot peels and pulp, which are typically discarded during ­ p rocessing for products such as juices. Seconds’ most recent flavor creation, ­ Chipotle Ranch Crunch, hit store shelves in November 2021.

Photo courtesy of Seconds

About 40% of food in America — approximately 80 billion pounds — is wasted every year. With the desire to combat this problem with a snackable solution, co-founders Beth Kennedy and Philip Crouse chose to give parts of vegetables that are normally discarded in landfills a second chance.

Once Seconds secures the carrot pulp and peels necessary from their supplier, a local juice company, the bits are dehydrated, milled into flour and baked into crispy, savory crackers.

Seconds’ Carrot Crackers come in three savory flavors: Original, Everything and Chipotle Ranch.

Seconds’ early stages of production involved a series of trials with an artisan co-manufacturer to perfect the crunch.

After 18 months of development, the Original Crunch flavor hit store shelves in October 2020. The crackers pack a hearty crunch that stands up tremendously to dips and toppings, as reported by customers.

“It was challenging to find a ranch flavor that is vegan but delivers that tangy taste we wanted,” said Kennedy, Seconds CEO, about the Chipotle Ranch flavor development. “We worked a lot on it and finally got it right. The highest compliment was from a consumer who said, ‘It’s like a Cool Ranch Dorito, but with carrots!’”

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Seconds’ Carrot Crackers deliver 5 grams of fiber and 4 grams of protein per serving. The crackers are also certified gluten-free, vegan and non-GMO. They’re available on store shelves in a 4.25-oz. box at a suggested retail price of $6.99. The products are sold in retail locations throughout New York City and Boston and are available for shipment nationally on the brand’s website. www.seconds.nyc

COMMERCIAL BAKING

NEW PRODUCT SHOWCASE

Pretzels with a Purpose

Photo courtesy of Stellar

Stellar Snacks’ Stellar Pretzel Braids launched in 2019 by mother-­d aughter duo Elisabeth and Gina Galvin, but the company is no stranger to the snack industry. Long before naming the brand, Elisabeth founded Delyse, an established snack manufacturer and co-packer.

“I was basically raised in the factory,” said Gina Galvin, Stellar’s marketing and advocacy director. “It’s in my DNA to care about snacking. Ever since I was 5 years old, we’ve been dreaming of coming up with a brand together.”

Elisabeth Galvin, Stellar Snacks’ founder, has a mantra, “Good, healthy food should not be a luxury,” and it’s the foundation of the product’s rigorous R&D. “We knew from the get-go these snacks had to be non-GMO, with no artificial

JUNE 2022 NEW PRODUCTS ANNUAL

flavors, colors or preservatives,” Gina said of the vegan Pretzel Braids. “It was a long process of getting it right. I’ve tried more vegan butter, salt and seasoning samples than I can count, but it was a great adventure.”

Stellar Pretzel Braids, which had a soft launch in select World Market locations last fall, are made in four varieties: Simply Stellar, Maui Monk, Bold & Herby and Sweet & Sparky. In February, the braids became available in several retail outlets nationwide, and direct to consumers on the company’s website, in 5-oz. bags for $3.99 and 16-oz. bags for $6.99.

Gina’s dream didn’t stop with the vegan pretzel; it had to have purpose.

In addition to sustainable manufacturing practices, Stellar also commissions

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artists for its packaging design and includes a QR code so consumers can learn more about the artist or commission their work directly.

“People can take home pretzels and a piece of art to put on their table,” Gina said. “And the taste seals the deal.”

Naming the brand Stellar was a ­p romise on what the product — and the company — delivers, not only in the snacking experience but also in how it gives back to the community and its workforce.

“Stellar Snacks makes pretzels with purpose,” Gina said. “It hits on that consumer need to buy from a brand that cares, and that’s what we deliver. If it’s not stellar, it’s not us.” www.stellarsnacks.com

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NEW PRODUCT SHOWCASE

Pop-Tarts’ Y2K Throwback

Photo courtesy of Kellogg Co.

Pop-Tarts is the latest brand to hop on Y2K trends enjoying their time in the spotlight with the return of the nostalgic Frosted Grape Pop-Tart. This breakfast toaster pastry variety made a permanent return to grocery shelves after some social media buzz from fans and as an ode to the era, according to Heidi Ray, senior director of marketing of portable wholesome snacks at Kellogg’s.

“At Pop-Tarts, we know what our fans want,” Ray said. “Frosted Grape has been among the top flavors fans have been asking us to bring back.”

This is Pop Tarts’ second flavor announcement of the year following

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the rollout of Snickerdoodle Pop-Tarts, complete with a cinnamon-flavored filling and cinnamon-sugar topping.

This product served as a complement to the brand’s cookie lineup, which includes Frosted Chocolate Chip and Cookies and Crème flavors.

The Frosted Grape Pop-Tarts flavor stays true to its roots with the same grape jelly-flavored filling, white icing and purple crunchlets the product was known for in its initial launch. Each two-pastry serving is 380 calories and contains 4 grams of protein.

To connect with consumers past and the present, Pop-Tarts c­ elebrated the flavor’s return with an Instagram

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contest inspired by the “bright, in-yourface” ‘90s purple looks. Using the hashtag #Y2GrapeEntry, the first 50 consumers to share a “frosted” purple hair look won a year’s supply of Frosted Grape Pop-Tarts and time capsule of nostalgic goodies to complement the hairstyle. In addition to the Instagram photo contest, a purple hair filter for Snapchat dropped in May as a continuation of enthusiasm surrounding the product.

Frosted Grape Pop-Tarts come in the standard eight pastries per box and have a suggested retail price of $3.19.

Following an April launch with Walmart, the pastries are now available nationwide. www.poptarts.com

Cauliflower-Based Crunch Potato chips are the largest subcategory in salty snacks — a class of savory treats that maintains steady popularity. Identifying a niche in the chip market, Real Food From The Ground Up harnessed the transformational power of cauliflower and made magic happen in four crunchable flavors: Sea Salt, Sour Cream & Onion, Salt & Vinegar, and Buffalo.

This marks the fifth subcategory that the better-for-you snacking company participates in, alongside pretzels, tortilla chips, stalks (a type of puffed snacks) and snack crackers.

Photos courtesy of Real Food From the Ground Up

Real Food From The Ground Up, a company that’s been transforming vegetables into plant-based treats since its launch in 2018, released its latest salty creation: Cauliflower Potato Chips.

“We see cauliflower as our lead vegetable base and will keep innovating until there is a plant-based cauliflower offering for each salty snack subcategory,” said Deb Holt, CMO of Real Food From The Ground Up. “That said, we’re really excited about dipping into the potato chip category with a cauliflower-based version, as America’s favorite chip needed an update.”

While cauliflower takes the stage as the main character in this latest iteration, Real Food From The Ground Up has two other vegetable stars: butternut squash and purple carrot. It uses these produce powerhouses to put plantbased twists on traditional snack items, reinvigorating categories that have rarely been altered. The result is an offering of healthy alternatives while maintaining that same satisfying flavor.

All the brand’s products are made with real vegetables and have no artificial flavors, colors or preservatives. Every product is certified vegan, gluten-free and Non-GMO Project verified.

The 3.5-oz bags are available at a suggested retail price of $3.99. Real Food From The Ground Up’s Cauliflower Potato Chips can be found on shelves at Sprouts, Fresh Thyme, Wegmans, The Fresh Market, ShopRite, Meijer, Sam’s Club and more nationwide. www.fromthegroundupsnacks.com

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COMMERCIAL BAKING

NEW PRODUCT SHOWCASE

Top of the Morning Thomas’ knows that a portable breakfast can be a messy one — but it doesn’t have to be. That’s the appeal of the brand’s new Muffin Tops, a twist on the classic English muffin, available in B lueberries and Oats and Chocolate ­ Chips varieties.

“We know our consumers are looking for easy, on-the-go options for breakfast or a snack that fit into their busy lifestyles,” said Mary Pensiero, brand manager at Bimbo Bakeries USA, Thomas’ parent company. “Muffin Tops offer a delicious option for any time of day. As each Muffin Top is individually wrapped, they’re perfect for grabbing while you’re running out the door or just snagging from the kitchen before relaxing at home.”

Photo courtesy of Thomas’

JUNE 2022 NEW PRODUCTS ANNUAL

Convenience wasn’t the only factor driving the launch, which took about two years from consumer research to final product. Trends in health and wellness were also top of mind.

“It was important that our Muffin Tops were not only delicious but also featured better-for-you ingredients like whole grains, oats and real blueberries,” Pensiero said. The Blueberries and Oats flavor contains 11 grams of whole grains per serving

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of two muffin tops; the Chocolate Chips flavor has 8 grams of whole grains.

Introduction of the new product coincided with a campaign centered around National English Muffin Day on April 23, which included Instagram giveaways for limited-edition Thomas’ merchandise as well as a donation of brand-new shoes to deserving elementary schools, in partnership with Operation Warm, totaling $100,000.

“In addition to our work with Operation Warm, our ‘toast’ to this special holiday offered so many ways to celebrate by delivering exciting new products, new flavors and new swag to our fans, all driven by consumer feedback and insights,” said Eduardo Zarate, senior director of marketing for Thomas’. “We’ve loved bringing the nooks and crannies goodness of Thomas’ for 142 years, and we hope these new introductions will keep English Muffin-lovers coming back for more.”

Muffin Tops are available in major retailers in the Southeast region including Kroger, Publix and Walmart. Six Muffin Tops come in a 10.5-oz. package and sell for a suggested retail price of $5.79. www.thomasbreads.com

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NEW PRODUCT SHOWCASE

Snackable S’moreThemed Sweets

Photo courtesy of Keebler

Keebler, the Ferrero-owned sweet-treat brand, recently expanded its fudge-filled world with the release of new Fudge Stripes Dip’mmms.

The dippable cookies are Keebler’s take on s’mores: shortbread cookies baked with Madagascar vanilla, ­drizzled with Keebler’s proprietary fudge and complete with a portable tray of marshmallow frosting. The cookie itself is a miniature, bite-sized replica of Keebler’s Fudge Stripes Original.

“Keebler wanted to bring more fun to the snacking experience and develop

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a product for the whole family that’s just as entertaining as it is delicious,” said Alicia Mosley, VP of marketing for Keebler Brands. “This grab-and-go snack is perfect to share with friends and family. Together, families can explore new ways to ‘dip,’ creating new ways to stack, build, invent, imagine and play — the perfect bonding experience.”

The brand has been hard at work with this playful take on the classic cookie, and after two years of product development, Fudge Stripes Dip’mmms hit store shelves in January.

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Although new in the market, Dip’mmms have garnered much praise, winning the award for “Best ­ D ippable Snack” in Cosmopolitan’s 2022 Cosmo Snack Awards, among other positive feedback.

Keebler’s Fudge Stripes Dip’mmms can be found on store shelves ­n ationwide at Walmart, Target, Circle K and other participating vendors, as well as online.

Consumers can purchase single packs at a suggested retail price of $1.79 to $2.29, and in 4-count multi-packs at a suggested retail price of $6.99. www.keebler.com

‘Out of This World’ Low-Carb Bagels Carbonaut, a top keto bread brand, has expanded its low-carb universe with the launch of its latest product: Gluten-Free Bagels.

The new gluten-free variety contains 3 grams of net carbohydrates, is made with clean ingredients and is also free of GMOs, sugar, animal products, artificial ingredients and preservatives. The circular breads span the flavor universe as well; consumers can choose from Plain, Lemon Blueberry or Seeded Herb & Garlic.

Photo courtesy of Carbonaut

“We decided to produce gluten-free bagels to fill a void in the market of bakery-quality products available for the millions of consumers following a low-carb and gluten-intolerant lifestyle,” said Danny Houghton, president and co-founder of Carbonaut. “Bagels [are] a 1.2 billion-dollar segment, growing over 20 percent in dollars and units year-to-year. As a go-to comfort food for consumers, and with an increased interest in health-conscious eating and incorporating plant-based and nutritious ingredients into one’s diet, Carbonaut’s bagels address this need perfectly.”

The bakers at Carbonaut believe that bread should taste like bread and that consumers shouldn’t have to sacrifice nutrition when it comes their favorite baked goods. With taste and texture in mind, the Carbonaut baking team created a unique formulation, balancing yeast with low-carb and glutenfree ingredients. After nine months of research and development, the bagels hit shelves in January.

Carbonaut’s Gluten-Free Bagels may be considered by many consumers as the “best thing since sliced bread” — a product that Carbonaut also offers — along with hamburger buns, hot dog buns and gluten-free pizza crust.

The bagels are sold on shelves in Sprouts Farmers Markets nationwide and in Natura Markets across Canada. They come in a pack of five for a suggested retail price of $7.99. www.carbonaut.co

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Smooth Slicing Sara Lee, a Bimbo Bakeries USA (BBU) brand, is challenging the notion that multigrain breads tend to be a little rough around the edges (and interior). That’s not the case with the new multigrain addition to its Artesano line.

Made with a combination of oats and barley, the artisanstyle sliced bread boasts a “remarkably smooth texture,” plus a better-for-you ingredient list that’s also free from high-fructose corn syrup.

“We’re expanding the variety of the artisan-style, thick-sliced, flour-dusted sliced bread that Artesano originated and many have imitated,” said Jinder Bhogal, brand manager, Sara Lee and Artesano Bread at BBU. “New Smooth Multigrain offers a multigrain bread that you can feel good about eating, but without the bits, pieces and chunks that you often find in a multigrain bread. For this reason, it’s a great family-friendly option.”

The new offering joins the Artesano portfolio, launched with its original bakery-style sliced bread in 2016. The line has since expanded to include Brioche, Golden Wheat, Cinnamon, and Maple and Brown Sugar varieties, as well as several styles of buns and rolls.

Advertising campaigns for Sara Lee Smooth Multigrain Bakery Bread will differentiate the new loaf’s soft, smooth texture. Thus far, the new addition to the Artesano line has been well received.

Photo courtesy of Sara Lee

“New product launches have been challenged during the COVIDera, with less time being spent in-store. However, in the few weeks since Smooth Multigrain has launched, we are already seeing its sales rate exceeding Artesano’s 2021 launches,” Bhogal said.

The 20-oz., 15-slice loaf is sold at retailers nationwide for a suggested retail price of $3.99 and will be available at Walmart later this year. www.saraleebread.com

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NEW PRODUCT SHOWCASE

Poppable Minty Minis

Photo courtesy of Hostess

Hostess Brands, known as a behemoth in the world of sweet snacking, knows how to go big. But it also understands that small can be just as mighty.

“Mint chocolate is a consumer favorite flavor, and it’s familiar in the sweet snack category,” said Christopher Balach, general manager of Hostess Brands.

The launch of its new Mint Chocolate Crispy Minis brings that notion to life. The crispy cookies are bite-sized wafers filled with a creamy mint filling and topped with a layer of chocolate coating. The ingredients feature real mint and real cocoa and don’t include high-fructose corn syrup, artificial colors or artificial flavors.

The mint variety joins existing Crispy Mini flavors Strawberries & Crème and ­C ookies & Crème, both which launched in 2021.

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“Consumers are increasingly interested in snacks that can be enjoyed anytime, anywhere,” Balach said. “The poppable

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size, paired with its resealable stand-up pouch, makes it a perfect snack to indulge in no matter where consumers find themselves. [The treats are] texture-rich, creamy-crunchy, bitesized snacks, perfect for consumers with a sweet tooth.”

The Mint Chocolate Crispy Minis are available in a 7.3-oz. package at a suggested retail price of $3.49. They began rolling out in April at retailers nationwide. www.hostesscakes.com

Cookies Gone Keto Birch Benders, a pancake and waffle mix brand, expanded its portfolio with the launch of its ready-to-eat keto-friendly cookies.

Known for organic, keto and paleo baking and breakfast mixes, the company’s expansion into the snack aisle maintains its same standards while giving consumers an option that is conducive to those following keto and gluten-free diets.

Founded in 2011, co-founders Matt and Lizzi Ackerman began Birch Benders under the premise of finding a way to make a pancake that combined convenience and quality. What was then a family-owned brand founded on pancake and waffle mix has now expanded into a range of products including and frostings, toaster waffles, syrup, microwavable cups and cookies, as well as cupcake, cake and brownie mixes.

With an array of products that are high-protein, paleo, keto or gluten-free, Birch Benders’ mission to provide convenient products that fit more diets and lifestyles continues.

The oven-baked cookies are available in four flavors including Chocolate Chip, Double Chocolate Chip, Snickerdoodle and Vanilla Shortbread. The cookies are the first ready-to-eat product available from the company.

The better-for-you cookies are made with ingredients like almond flour and are certified gluten-free with no added sugar, less than 5 net carbohydrates per serving and 0 grams of trans fat.

Photos courtesy of Birch Benders

“[The company] focuses on creating delicious, better-for-you versions of the comforting foods people enjoy,” said Lucy Rand, general manager at Birch Benders, noting the company’s enthusiasm of bringing these cookies to snack aisles nationwide.

Each 4-oz. pouch of ready-to-eat cookies retails for $5.99 and is available for purchase at several retailers including Kroger, Walmart and Target. Consumers can also purchase the product online through the Birch Benders website and Amazon. www.birchbenders.com

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Pizza: The New Favorite Breakfast Food DiGiorno, Nestle’s frozen pizza brand, has taken a dinnertime favorite and transformed it into a morning delicacy with its latest innovation, Breakfast Croissant Crust Pizza.

The flaky-crust pie is the only croissant-style pizza on the market and continues the brand’s trend with experimental crust varieties. Croissant Crust Pizza made its debut in June 2020 with traditional pizza flavors like Pepperoni, Four Cheese and Three Meat.

Given the positive reception from consumers and the growing interest in alternative breakfast options, DiGiorno saw an opportunity to expand its offering with a “unique pizza experience,” according to Holowiak.

“There has been rise in popularity of breakfast among consumers,” she said. “Data from Mintel also suggested that 40 percent of consumers are seeking breakfast options outside the morning daypart. Our new Breakfast ­Croissant Crust Pizza, made with classic breakfast tastes and toppings, gives fans even more of the indulgent flavors they love while encouraging new eating occasions to enjoy them.”

The breakfast pizzas are available in three flavors based on popular breakfast classics: Eggs Benedict Inspired, Sausage & Gravy, and the brand’s inaugural sweet pizza, Cinnamon Roll.

DiGiorno Breakfast Croissant Crust Pizzas range in weight from 21.5-23.4 ounces and retail for $9.29. www.goodnes.com/digiorno

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Photos courtesy of DiGiorno

“Consumers are constantly looking for more variety, more dynamic formats and more indulgent flavors,” said Kimberly Holowiak, brand manager for DiGiorno, Nestle USA. “As a result, when creating DiGiorno Breakfast Croissant Crust Pizza, we wanted to ensure it was equal parts unexpected and delicious.”

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Upcycled ...

Times Two Photo courtesy of Renewal Mill

Renewal Mill, an upcycled baking company producing baking mixes and finished goods, lets no byproduct go untransformed. With its new salted peanut butter cookies, that’s something the brand is doubling down on.

The ready-to-eat treats were created in collaboration with another groundbreaking brand, Miyoko’s C ­ reamery, a plant-based cultures company focused on producing vegan butter and cheese.

The brand has developed a cult following with consumers and is taking its talents commercial with this new partnership.

“It was really a perfect fit,” said Caroline Cotto, COO and co-founder of Renewal Mill. “We’re very excited to be the first commercial co-branded shelf-stable product for them.”

The upcycling is twice as nice thanks to the vegan butter used in the cookies.

Instead of letting scrap go to waste, the two companies teamed up to turn what’s left behind in Miyoko’s machines into the fat source in the cookies, giving these leftovers new life.

a James Beard award-winning chef, conducted the product’s R&D, promising taste that meets the mark.

In addition to being vegan, the cookies are also gluten-free.

Cotto explained that several of her customers were looking for gluten-free and vegan options and that creating a treat that satisfied both was a natural next step.

The new formulation, also applied in the chocolate chip cookie, fills a gap in the dietary needs space and lets customers indulge. Alice Medrich,

“We have a big customer base for vegan, but we wanted to standardize the formula to make it gluten-free,” Cotto said. “We really intended it to be indulgent, which

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is a bit of white space when it comes to soft-baked cookies.”

The cookies were initially available for pre-order in April and found a home on physical and digital shelves in various retailers in June. Renewal Mill is expecting good things as far as sales, and the product was very well received at the Miyoko’s booth at Expo West.

The single-serve cookies go for $2.99 each and come in cases of 12. www.renewalmill.com

Better-for-You Combo Whisps is changing the perception of pretzels and cheese with the launch of its new Cheese & Pretzel Bites.

The crunchy, poppable cheese snack differentiates from other pretzel-and-cheese offerings by touting its clean label, which features artisanal aged Parmesan and cheddar cheeses sourced from four family farms.

“Whisps is first and foremost a company of cheese people who want quality, delicious cheese as part of our favorite foods,” said Elizabeth Doval, marketing director, innovation at Whisps.

“Our approach to innovation is to first look for categories where we can blend our cheese credentials with our desire to bring nutrition to traditionally low-nutrient foods.”

With 7 grams of protein and 0 grams of sugar per serving, the Cheese & Pretzel Bites fill a gap in the market for a better-for-you snack with great flavor.

Whisps chose April 26, National Pretzel Day, to break into the category with its launch of Cheddar and Honey Mustard flavors.

The Everything variety became available a few weeks later.

Photo courtesy of Whisps

Marketing efforts focused primarily on earned media through press and influencer seeding, along with select paid influencer partnerships on Instagram and TikTok. A full paid digital media push and sampling programs in key cities rounded out the campaign.

“This has been one of our best-received product launches, based on the number of people organically posting about the product on social media,” Doval said. “People equally love our Cheddar and Honey Mustard flavors, and we’re loving how people are using them as an on-the-go snack, or while entertaining or watching sports.”

Whisps Cheese & Pretzel Bites are now available at Kroger locations nationwide and on Amazon for a suggested retail price of $4.49 per 2.5-oz. pouch. www.whisps.com

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Fruit-Forward Treats

Photo courtesy of Voortman Bakery

Voortman Bakery, the leading manufacturer of crème wafers in the US and a subsidiary of Hostess, announced the launch of its all-new fruit-flavored wafers.

While Voortman’s iconic Vanilla Wafer remains the consumer favorite, fruit flavors have become increasingly popular as well.

The wafers come in two summer-­ inspired flavors. The brand’s Tropical Fruit Wafers, baked with real pineapple and coconut, transport consumers to faraway beaches, while its Raspberry Lemonade Wafers, baked with real raspberry and lemon, offer a taste of a nostalgic summer drink. These wafers are specifically crafted to add a fruity kick and are available for a limited time, after hitting store shelves in May.

“Summer is approaching, and consumers are looking for sweet, refreshing flavors they can enjoy on a warm day,” said Adam Lisook, general manager of Voortman. “Because we don’t use any artificial flavors or colors, it can take a while to develop the exact taste profile we want to create through a new offering. It can take as long as 18 months to develop a new product from concept to shelf.”

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In addition to wafers, Voortman also offers cookies in Almond Crunch, Shortbread and Oatmeal Chocolate Chip ­varieties.

Voortman uses healthy ­ ingredients such as whole grain oats, coconuts and almonds in its baked goods. All products are free of high-fructose corn syrup and artificial colors and flavors.

The Tropical Fruit Wafers and Raspberry Lemonade Wafers come in a 10.6-oz. package at a suggested retail price of $3.49. They hit store shelves in May and are available at retailers across the US and Canada while supplies last. www.voortman.com

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A Sweet Bottoms Up

Photo courtesy of Dirty Cookie

Dirty Cookie wants consumers to have their dessert and drink it too.

The Los Angeles-based company has found that sweet spot with its take on a quintessential pair—milk and cookies.

Here’s how it works: Cookie dough is baked in a mold, yielding a soft, chewy cookie roughly the size of a shot glass about 2 inches tall and 1 inch wide.

Then, the interior is lined with a coating of premium Belgian chocolate, creating a 1.5-oz. vessel that the customer can fill with cold milk, cold brew, ice cream or a sweet liqueur like Kahlua or Bailey’s.

The company offers additional filling ideas on its website so consumers can turn their cookie shots into blueberry cheesecake, banana split pie and more.

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Popular varieties include Chocolate Chip, Churro, Double Chocolate and Red Velvet. The company also offers vegan and gluten-free options. DIY decorating kits and gift boxes for occasions such as holidays, birthdays, showers and graduations are available as well.

Cookie Shots recently received national buzz when founder Shahira Marei appeared on an April episode of Shark Tank, which resulted in a deal with investor Robert Herjavec for $500,000 in exchange for 25% equity in the company.

In the episode, Marei pitched the new product as a modern alternative to gifting fruit baskets or traditional cookies or cupcakes.

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“[The] edible gifting space is impersonal and hasn’t had much change since 1960 with the addition of chocolatecovered strawberries,” she said during the pitch.

Marei also hinted at upcoming partnerships and licensing deals, including with flower-gifting companies FTD and 1-800-Flowers. And according to the Los Angeles Times, Marei also has plans to add natural preservatives in order to extend the product’s shelf life so they can be sold at retail outlets.

Cookie Shots are available in halfdozen and dozen assortments starting at $34.99 and $54.99 respectively via the company’s website, and they currently ship within the US only. www.thedirtycookieoc.com

Chipping in on Water Conservation Kazoo Snacks has debuted an innovation in the upcycled food movement with the brand’s new “sustainable tortilla chip.”

Five years in the making, the product stemmed from CEO Josh Death’s pursuit of a snack to fit his low-carb lifestyle. It then evolved into a “better for you, better for the world” product that nourishes without sacrificing flavor.

Trial and error between different product types and corn byproducts resulted in the upcycled product derived partially from corn germ.

The chips are made with up to 40% repurposed corn germ, a corn starch byproduct that would otherwise go to animal feed, primarily sourced from generational farms in Iowa.

“We only have to grow 60% virgin material for our chip and the other 40% remainder is this upcycled reclaimed byproduct, which we attribute 4% water utilization toward,” Death said.

Incorporating this byproduct reduces Kazoo’s water use by about 20 gallons of water per bag, tying back to the brand’s goal of saving 1 billion gallons of water by 2025. This claim stems from intensive research backed by experts from an array of fields.

“We’re hoping that we become a catalyst for others in the industry, making more appropriate claims, making sustainability claims that are backed by data and making the changes necessary to reflect that in products,” he said.

Kazoo tortilla chips are available at Whole Foods in the northern California area and at select retailers across the US in Restaurant Style and Lime Zest varieties. The brand also plans to have the products available for purchase on Amazon with additional market-ready flavors. www.kazoosnacks.com

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Photos courtesy of Kazoo

The human-grade corn germ makes the product pop on the marketing front and has added nutritional benefits from the corn oil, reduced starch and carbs. Beyond sustainability, current flavors contain 140 calories per serving, are trans-fat-free and contain no cholesterol.

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A Soft-Baked Reboot Oreo, a Nabisco brand owned by Mondelez International, knows that everyone loves a good comeback story. And that’s just what it is delivering (along with a healthy dose of nostalgia) with the return of Oreo Cakesters.

Oreo first debuted Cakesters, a soft-baked take on the iconic sandwich cookie, in 2007 but discontinued the product in 2012. Similar to a whoopie pie, the sweet snack features a soft creme frosting sandwiched between two chocolate cake-like rounds.

In the decade since Oreo Cakesters left store shelves, consumers repeatedly vocalized requests for a re-release, and in January, Oreo returned the treat. While the formula has been slightly modified and the packaging modernized, the snack still reflects the same look and taste of the original.

Photo courtesy of Nabisco

To celebrate Oreo Cakesters’ 2022 return, the brand went back in time by collaborating with another retro name of the mid 2000s: the last-standing Blockbuster store. On January 7, a co-branded marquee reading “It’s 2007 all over again” welcomed consumers to the Bend, OR store. Inside, they were met with Oreo Cakesters-themed faux movie posters and shelves filled with free samples of the snack packed in VHS-inspired boxes.

“Oreo loyalists have been asking and waiting patiently for Oreo Cakesters to return, and we’re thrilled to celebrate this epic comeback,” said Justin Parnell, VP of marketing for Oreo.

After the first month since the national launch, Oreo Cakesters became the seventh-fastest selling Oreo item across all Oreo retail products. In addition to the Oreo variety, Nabisco introduced Nutter Butter Cakesters, a similar soft-baked spin on the classic peanut butter sandwich cookie, in early 2022.

Oreo Cakesters are available at retailers nationwide in a single 2-count or packed in a 10.1-oz. box containing five 2-counts that sell for $1.89 and $3.69, respectively. www.oreo.com

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NEW PRODUCT SHOWCASE

‘Grain Changing’ Bagels BetterBrand is on a mission to make bagels carb-friendly.

The innovative food company behind The Better Bagel is transforming the carb-heavy baked good into something, well, better. For comparison, one Better Bagel has the net carb equivalent of half an orange or two slices of banana.

The company has seen an explosion of interest from venture capital funds and celebrities since launching its Classic bagel in the summer of 2021, earning it the nickname “the Beyond Meat of carbs.”

Its ingredients include modified wheat starch, wheat protein isolates, potato starch, enzymes, olive oil and salt, just to name a few.

The bagel also has the same protein content as four eggs and the sugar content of one stalk of celery, turning the heads of health-conscious consumers.

Better Brand touts attributes such as clean ingredients to capitalize on the better-for-you market.

In February, the brand launched its second variety — Everything — featuring a blend of toppings including organic sesame seeds, poppy seeds, garlic, onion and sea salt. It also packs 27 grams of protein, which is about 250% more than a traditional bagel.

Photo courtesy of Better Brand

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The bagels are sold on Better Brand’s website in packs of four for a retail price of $16 per pack, not including shipping. Each bagel is 3.5 ounces, and consumers can buy up to 16 at a time. People can also use the brand’s subscription service to save 10% off their order. www.eatbetter.com

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Sheila G Meets Hershey Sheila G’s has been the queen of the brownie snack since 1992, bringing the crunchy edges of a fudgy brownie to consumers in a 120-calorie Brownie Brittle treat. Three decades later, the brand has partnered with candy titan Hershey’s to unveil two new varieties: Reese’s Pieces and Heath.

“The synergy between these two candy brands and our thin, crispy brownie brittle is next-level sweet snacking,” said Ashley Dawkins, VP of marketing for Sheila G’s Brownie Brittle. “Reese’s and Heath are two well-known and respected brands in the industry, and launching these two flavors allows new consumers to be introduced into the Brownie Brittle brand portfolio.”

It took just shy of a year from the initial conversations with the Hershey’s licensing team to bring the new products to retail.

“The majority of that time was spent working with the team at Hershey’s to ensure that both products truly represented the taste and reputation of these iconic candy brands,“ Dawkins said.

After a soft launch at the 2021 Sweets & Snacks Expo that garnered media attention and demand for the products, Shelia G’s rolled out to retail. The strategy surrounding the product included multiple social media campaigns, nationwide sampling programs, targeted ads through Instacart and Amazon, and a high-level media event in New York City to bring further awareness to the new flavor offerings.

So far, the feedback has been favorable. “We’ve had an overwhelmingly positive response from both consumers and media,” Dawkins said.

Photos courtesy of Sheila G

Reese’s Pieces Brownie Brittle received a Most Innovative New Product Award nomination at the 2021 Sweets & Snacks Expo, and Cosmopolitan deemed it Best New Sweet Snack in its 2022 Cosmo Snack Awards, citing, “Why choose between a fudgy brownie, a crispy cookie or crunchy candy when you can have all three?”

Both Reese’s Pieces and Heath flavors are available in 4-oz. and 5-oz. bags at grocery stores nationwide for a suggested retail price of $3.49 to $3.99. www.browniebrittle.com

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Tropically Twisted Brownies Photo courtesy of Killer Brownie

Killer Brownie, an indulgent sweet goods producer known for its rich, decadent brownies, dropped a new summer flavor with a tropical twist: the Creamy Orange & Passion Fruit Killer Brownie.

The treat has a blondie base made with real orange and blended with colorful orange sprinkles. It’s then layered with caramel and a passion fruit cream, then topped with fine crystal sugar. “[The new variety] was inspired by trending flavors from all around the world,” said Chimene Mayne-Ross, president

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of Killer Brownie. “We saw a lot of trends on exotic fruits and summer flavors and created something that is super innovative, exciting and different.”

Passion fruit is getting some serious attention from flavor trendsetters this year. Monin, a French flavor company specializing in commercial syrups, liqueurs and fruit purees, named the tropical fruit its 2022 Flavor of the Year, noting the exotic taste and versatility of the flavor.

Killer Brownie was tracking this trend for about a year according to Mayne-Ross;

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that’s when the ideation for the fruity brownie started. It was a speedy timeline for the brand considering the extensive R&D the team puts into its new product development.

“We have to do label design, marketing and photography, and all of that really needs to start about 12 months out,” she said. “We’re always looking at trends, and we look at social media a lot. I’ll always save posts and say, ‘Can we do that?’”

The new creamy and citrusy variety is available in several retail and foodservice venues. www.killerbrownie.com

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NEW PRODUCT SHOWCASE

Crispies, Deconstructed Creative Crispies put an exciting spin on a classic treat by creating Crispie Clusters, a Rice Crispie Treat mix infused and topped with premium ingredients that puts a snackable twist on the square sweet.

Amy Kirby, Creative Crispies founder and CEO, created the loose Clusters with toppings like dark chocolate, toasted coconut, mini M&Ms and mini peanut butter cups. Other varieties include bolder ingredients like coffee and habanero chocolate. The pieces are then packaged in a resealable bag.

“We’re creating a fun, ‘treat yourself’ experience,” Kirby said. “It’s not biting into a bar; it’s savoring every morsel, one bite at a time.”

Photo courtesy of Creative Crispies

While the original Creative Crispies 3D shapes are tailored toward special occasions and experiences, Clusters have an everyday appeal that Kirby envisions as part of the indulgent snack category.

R&D for Clusters is based on trial and error to create an indulgent product that can be consumed in multiple settings without losing freshness or flavor.

“It’s definitely an experimental process,” Kirby said. Varieties like Salted Caramel or M&Ms are created the same way as the traditional shapes, but Kirby flavors the marshmallow prior to mixing for modern varieties like Mint Chocolate Chip and Coffee.

Part of the joy that comes with the Clusters is that while they are easier to consume as an everyday indulgence, it’s still an experience.

“You never know what size bite you’re going to get,” Kirby said. “It might be a big chunk, little nugget of topping, or both, and that’s the fun of it.”

All Creative Crispies treats are sold on the company’s website, through QVC, in specialty gift shops and boutiques, and in some independent retail outlets. The traditional and cluster products have been popular items in a variety of gift baskets and have even been used by florists to personalize arrangements. www.creativecrispies.com

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Toaster-Ready Brioche Breakfast Belgian Boys, a woman-owned company bringing European-style delights to American tables and pantries, pushed a breakfast indulgence into new territory with the launch of its Brioche French Toast.

Photo courtesy of Belgian Boys

It launched exclusively in Target stores in February, finding its home in the refrigerated aisle next to other fresh breakfast staples rather than the frozen section.

It was a calculated move based on ­European practices — and some shocking survey results from Belgian Boys’ other breakfast products.

“Many Americans look for breakfast in the frozen section,” said Tracy Motz, head of marketing at Belgian Boys. “But bringing European foods to the mainstream also means bringing European customs. We ran an incubated test imitating European retail breakfast placement over the past three years; we moved our crepes and pancakes to their ‘native’ retail home, the fresh section. The results of the trial shocked us: Breakfast velocities increased by up to five [times] in some stores.”

“The overlap in frozen breakfast foods and refrigerated breakfast entrees is one thing: convenience,” Motz said. “All our breakfast options are full meals straight out of the box and can be ready in a minute or less, which makes them ideal for the role breakfast is playing — and will continue to play — in our lives.”

The product is what the company coins “toaster-ready,” making it a convenient option that doesn’t fall short on luxury for consumers who are short on time.

It’s also crafted with premium, non-GMO ingredients and contains no palm oil, artificial flavors or preservatives.

The product originally launched in more than 600 Target stores nationwide. The retail giant wanted to dip its toes into the world of European-style breakfast with Belgian Boys, and after a successful launch, the company will bring the product back to its shelves full-time

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this summer. Other retailers also plan to add the product to their breakfast departments.

“We exceeded initial velocity forecasts at Target and have had customers weighing in with comments and reviews [saying], ‘This was the best French toast ever,’” Motz said. “We’re looking forward to bringing the production nationwide over the summer.”

Each box of Brioche French Toast contains four slices and has a suggested retail price of $4.99. www.belgianboys.com

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Sweet, Citrusy and Allergen-Safe Partake Foods’ latest flavor offering, Soft Baked Lemon Cookies, makes picking an allergen-friendly baked good “easy peasy lemon squeezy.”

“After a successful spring seasonal placement at Target stores nationwide and a warm reception from the Partake community, I am thrilled that Soft Baked Lemon Cookies will now join our permanent assortment and roll out to retailers in the coming months,” said Denise Woodard, founder and CEO of Partake Foods.

The zesty cookies are described by the brand as “sunshine in a box” and can be enjoyed independently or paired with a glass tea, coffee or a milk alternative.

The Soft Baked Lemon Cookies are made with organic ingredients, non-GMO oils and gluten-free flours (including organic light buckwheat flour, gluten free oat flour, cassava flour and tapioca flour). This continues Partake’s array of allergy-friendly goods that are certified gluten-free, Non-GMO Project verified, vegan and top 9 allergen-free.

Photo courtesy of Partake Foods

Woodard created Partake in 2016 when her daughter was diagnosed with multiple food allergies. As a result, the company offers a selection of allergy-friendly products including crunchy and soft-baked cookies, a line of Brownie, Blondie and Pizza Crust baking mixes, as well as a pancake and waffle line in Confetti and Classic flavors.

Each 5.5-oz. package of Soft Baked Lemon Cookies contains 15 cookies, which equates to five servings. Each serving of cookies is 140 calories.

This product retails for $4.99 for one box, $14.99 for a 3-pack and $29.99 for a 6-pack. While this flavor is still being rolled out to retailers, it is currently available for purchase on Partake Foods’ website. www.partakefoods.com

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Classic Cravings, Updated Snow Days lives by the phrase “no grain, no pain” when it comes to its readyto-eat and grain-free frozen pizza bites. But the company also focuses on what it puts into its products, not just what it leaves out.

Its new Buffalo Chicken Pizza bites, which launched in January, bring a zingy flavor to the product’s lineup. The bites are gluten-free and feature high-quality ingredients such as free-range chicken, buffalo sauce, grass-fed cheese and a golden crust made from cassava flour, a starchy tuberous root often used as a gluten-free flour alternative.

Photo courtesy of Snow Days

Each five-piece serving contains 220 calories, 25 grams of carbohydrates and 8 grams of protein. The Buffalo Chicken bites join the other flavors of Snow Days’ offerings including Cheese, Veggie White and Sausage.

The poppable pizza bites are available through the brand’s website in packs of two or four, containing 40 or 80 pizza bites, for $34.99 and $64.99 respectively. www.snowdays.com

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NEW PRODUCT SHOWCASE

Grain-Free and Fiber-Packed Sana Foods, a sustainable health-food company known for its plant-based and gluten-free offerings, has added a new product to its roster: the Grain and Gluten Free Street Taco Tortilla.

Born out of a partnership between Sprouts Farmers Market and Sana Foods, the 4-in. Street Taco Tortilla is made sustainably from organic coconut flour.

It’s rich in fiber, supporting digestive wellbeing in addition to being compatible for a variety of diets including vegan, paleo, kosher and gluten-free.

“There has been a lot of progress in the market for ingredient substitutes for tacos [like] vegan cheeses, meatless proteins and more,” said Camille Gibson, CEO of Sana Foods. “What’s been missing is a tortilla that is free of gluten and grains, that doesn’t fall apart and tastes great when loaded with the other good stuff. We are excited to be the industry leader in this space, providing consumers with a healthy option that truly allows them to enjoy taco night.”

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Photo courtesy of Sana

Demand for sustainable, healthy food options is on the rise, creating a market for corn and flour tortilla alternatives. Sana Foods answers that call, describing the tortillas as unrivaled in the gluten-free space in terms of taste, texture, functionality and ingredients.

Sana Foods, derived from the word sana, meaning “to heal” and also “sound in the body and mind,” was founded on the principle of healthy consumption practices. The company’s mission is to produce food that is sustainable not only for the individual but also for the planet at large.

All products are made with ingredients like coconut and cassava, both of which are low-impact crops and require a low amount of irrigated water.

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The Street Taco Tortillas are the latest developments in a line of tortilla products from Sana Foods, following closely behind the launch of its frozen grain-, gluten- and dairy-free burrito line.

The tortillas can be found in recyclable packaging on shelves at Sprouts Farmers Markets nationwide for $5.99. Other Sana Foods products can be found at Whole Foods, Publix and Kroger. www.sanafoods.com

Spicy, Snackable Snaps Cheez-It is bringing the heat with the latest flavor variety of its Cheez-It Snap’d snack, Scorchin’ Hot Cheddar.

“With the debut of Cheez-It Snap’d Scorchin’ Hot Cheddar, we’re spicing up lunchtime and sending taste buds on a fiery, cheesy ride,” said Erin Storm, senior marketing director of Cheez-It. “[We’re] making an unskippable lunch experience with a blazing kick.”

The new flavor offering of this lunchtime sandwich side adds spice, garlic and umami to the thin, crispy crackers for a hot cheesy flavor. It’s the latest addition to the Cheez-It Snap’d portfolio and the second spicy variety.

Photo courtesy of The Kellogg Co.

The Snap’d crackers initially launched in May 2019 with four flavors: Cheddar Sour Cream & Onion, Double Cheese, Jalapeño Jack, and White Cheddar & Bacon. Since then, the brand has continued to expand consumer options with BBQ and Parmesan Ranch along with this limited-edition flavor.

Cheez-It Snap’d Scorchin’ Hot Cheddar are available for summer at retailers nationwide and have a suggested retail price of $3.89. www.cheezit.com

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Pretzel Flavor on the Fringe OMG Pretzels loves to get a reaction.

After launching eight years ago with its flagship garlic-flavored pretzel nuggets, soon followed by its Sweet & Salty variety, the company dove into creating flavors that were just outside the typical pretzel expectations. Also in the original lineup were Chesapeake Spice, Cheddar Jalapeño and Sweet & Spicy.

The new range of flavors — Lemon Pepper, Salty Butterscotch and Sweet Chili — launched earlier this year, putting a distinct twist on well-known tastes to make this common snack anything but ordinary.

“There are a lot of trends toward bolder, more interesting flavors,” said Stephanie Kriebel, CEO of OMG Pretzels. “From the beginning, we’ve wanted to be just a little bit different.”

Kriebel, who co-founded OMG Pretzels with her mother, Lynn Kriebel, uses tradeshows like Expo West and others as reconnaissance for new flavor development. Yet the flavor or seasoning blend isn’t the sole focus,

JUNE 2022 NEW PRODUCTS ANNUAL

Photo courtesy of OMG Pretzels

But this pretzel company really likes to go for that “wow” factor — the “OMG,” if you will — in its product development. So when the team creates new flavors, they go beyond bold.

it’s how the team creates the combination and applies it to the pretzel nuggets that really sets the product apart.

Chicago. The OMG Pretzels booth also revealed prototypes for the brand’s new packaging design.

“We don’t skimp on the seasoning,” Stephanie said, noting that the seasoning strategy is meant to hit the palate immediately and linger through the eating experience. “Once you pop one in your mouth, we want ‘OMG!’ to come popping out.”

Currently, all eight varieties are distributed nationwide through Faire Marketplace and other distributors to specialty grocers and boutique shops, as well as direct to consumers on the brand’s website. The 8-oz. bags have a suggested retail price of $8.99, and new package sizes are set to launch later this year. www.omgpretzels.com

The new flavors were on display at the Sweets and Snacks Expo in

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Sweet and Savory Donuts Dunkin’ Donuts, the Canton, MA-based QSR chain and market leader in coffee and baked goods, debuted a special menu aimed at satisfying consumers’ summertime tastebuds.

Photo courtesy of Dunkin’ Donuts

One of its most notable additions is of the baked treat variety.

The Cornbread Donut and Munchkins Donut Hole treats, with a savory, corn-cake base and sweet glaze finish, is a comfort food staple showcasing balanced flavors with unique ingredients. It’s designed to be the perfect Southern-inspired complement to consumers’ iced coffee during the summer.

This cornbread treat launched alongside the return of other seasonal favorites, including new Dunkin’ additions like the Mango Pineapple Dunkin’ Refresher, Cake Batter Signature Latte and Tomato Pesto Grilled Cheese. The Cornbread Donut and Munchkins are available through August 16 at Dunkin’ Donuts locations nationwide. www.dunkindonuts.com/en

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Commercial Baking Channel Our multimedia collection is full of videos, podcast episodes and more, where you can get a deep look — and listen — into the exciting shifts happening in the baking industry.

Baking in Ukraine: A Five-Part Conversation Anna Makievska, founder of Bakehouse in Kyiv, Ukraine, tells her story in this exclusive Commercial Baking series. Hear how she’s keeping her business open during the war, despite ingredient shortages and other challenges ... all to feed her community.

Watch all five episodes here.

Dennis Gunnell, Formost Fuji president and IBIE committee chair, on IBIEducate IBIEducate, the Baking Expo’s world-class educational program, is tailored to address the industry’s biggest opportunities and challenges.

It includes more than 100 sessions to choose from, divided into specialized tracks for relevant topics and training for every job function and industry segment.

TechTalk with Jim Warren, Reading Bakery Systems Jim Warren, VP of Exact Mixing by ­ R eading Bakery Systems, dives into the benefits of continuous mixing ... and how those benefits multiply as throughput increases on a bakery line. www.exactmixing.com

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TechTalk with Bill Kehrli, Cavanna Packaging Group Bill Kehrli, VP of sales and marketing for ­C avanna, uncovers how bakers can ­ improve yield on the p ­ackaging line and how concepts like redundancy and accumulation come into play. www.cavanna-usa.com

TechTalk with Sherrill Cropper, Lesaffre Yeast Joanie Spencer, editor-in-chief of Commercial Baking, talks with Sherrill Cropper, new product development lab manager for Lesaffre Yeast.

Together, they discuss clean label trends and ingredient innovation. www.lesaffreyeast.com

TechTalk with Tony Maniscalco, SideDrive Conveyor Co. Tony Maniscalco, business unit leader at S ­ ideDrive Conveyor Co., is an expert on ­s anitary design for conveyor systems. Learn how the company’s innovative solutions can help keep bakeries clean. www.sidedriveconveyor.com

TechTalk with Ron Mullins, Reiser Ron Mullins is the director of national bakery accounts for Reiser. In this TechTalk, he discusses the benefits of the Vemag 500 series for bakeries of all sizes, from small and mid-sized to full-scale operations. www.reiser.com

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THE LAST WORD FROM ANNA MAKIEVSKA

A Message from Ukraine But since the second day of this war, the ones who stayed bake the bread, and we give it for free to our defenders, hospitals, the people in cities and villages hurt by the Russians, and the elderly of Kyiv.

“Bakers gonna bake.” I’ve always loved this expression. For years, I have used it on my socials, but it was only the day this ridiculous and brutal war started that I finally get it 100%.

I am Anna, a Ukrainian woman, a mother, an entrepreneur and a baker. In our artisan bakery Bakehouse, we have baked sourdough bread and made delicious pastries in the heart of Kyiv, Ukraine since 2015. We were pioneers of sourdough long-fermented bread in Ukraine, and in October 2021, we finally opened the new bakery, Bakehouse Garage, in the Podil district of Kyiv. This is the bakery of my dreams; we spent three years and US $1.5 million to build it.

Let me be clear: It is extremely challenging to bake in the warzone. It is hard to find and deliver good ingredients, and transporting our team members is difficult.

Still, the bakers of Bakehouse are making 700-1,000 of these charity loaves every day.

Because bakers gonna bake. And not just at Bakehouse but in other bakeries in Kyiv, Bucha, Odesa and many other cities and villages of Ukraine.

During the first days of the war, we already had attacks and explosions just a few kilometers from our bakery. So, we had to close the facility on February 24, and we baked only in the old facility, which was in a basement.

If there is no bread, there is nothing. We baked through Maidan (just half a mile from the bakery) and through the COVID-19 pandemic. And we will bake through this war. CB

Not all the members of our team can come and work.

And for women, it is a different challenge. Many of us, especially those of us who have small children, had to leave Kyiv and move to Western Ukraine or abroad.

It is too dangerous to stay in Kyiv and other cities of our country, and it is unbearable to hear the sirens and go to bomb shelters with our babies and toddlers tens of times per day.

JUNE 2022 NEW PRODUCTS ANNUAL

— Anna Makievska is the founder of Bakehouse in Kyiv, Ukraine, and a board member for its parent company, Wine Bureau. To learn more about the bakery and how you can help, watch “Baking in Ukraine,” a five-part series featuring Makievska’s conversation with Commercial Baking editor-in-chief, Joanie Spencer.

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