Snack Food & Wholesale Bakery eMagazine

sfwb june 2016

2016 June

June's Snack Food & Wholesale Bakery publication features our State of the Industry: Bakery Report.

Cover Story

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Meeting today’s bakery market demands

State of the Industry 2016: Meeting today’s bakery market demands

Bakery companies across the industry have built incremental growth through strategic product and line launches that meet the changing demographic demands.
doug peckenpaugh
Douglas J. Peckenpaugh
June 13, 2016

Tradition is the foundation that grounds much of the bakery industry’s continued success. We see this immutable fact across nearly every category, with leading companies selling billions of dollars of traditional baked goods that have long stood the test of time. These are core products beloved by millions of shoppers.


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Feature Articles

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Flavors, indulgence continue to drive snack cake sales

State of the Industry 2016: Flavors, indulgence continue to drive snack cake sales

When it comes to snack cakes, most consumers continue to choose flavor over better-for-you ingredients when purchasing these sweet treats.
schafer sfwb
Romy Schafer
June 13, 2016

When asked to name a favorite childhood snack, most people would like probably name a favorite snack cake—Twinkies, Swiss Rolls, Devil Dogs, Snowballs or another, depending on where they lived. The taste of spongy cake and sweet, creamy filling in the middle still lingers on for some consumers. Nostalgia is a strong force.


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Breakfast standbys hold their ground

State of the Industry 2016: Breakfast standbys hold their ground

Frozen waffles, pancakes and French toast face challenges, but bright spots exist for these classic morning convenience foods.
Ed Finkel
June 13, 2016

The frozen breakfast category, anchored by waffles, pancakes and French toast, has produced its share of picks and pans over the past year, largely dominated by a handful of big-dollar items with little variation in sales.


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New opportunities for buns and rolls

State of the Industry 2016: New opportunities for buns and rolls

The competitive buns and rolls segment overall shows only minimal overall growth, but select ingredients and product dynamics, like better-for-you, can drive new levels of interest.
Ed Finkel
June 13, 2016

Buns and rolls continue to emerge from ovens nationwide at a steady pace. While overall category growth has been minimal, several companies saw comparatively significant gains. And while traditional products maintain perennial allure, new interest comes from ingredients like whole grains and sweeteners.


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Cookies continue to evolve into better-for-you treats

State of the Industry 2016: Cookies continue to evolve into better-for-you treats

Whether they’re adding nutrients or removing allergens, baking industry innovators are transforming a longtime snacking favorite.
Melissa Kvidahl Reilly
June 13, 2016

With current food trends focusing on health-and-wellness, it may be tempting to dismiss the cookie category as out of touch or on its way out. And while most of the top companies operating in the cookie category have seen relatively flat sales activity—or, at best, modest gains—traditional cookies still account for a sizeable portion of this $8 billon category.


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Desserts get real, healthier and small

State of the Industry 2016: Desserts get real, healthier and small

Cakes, pies and cheesecake—longtime dessert favorites—continue to adapt to changing consumer trends and demands.
schafer sfwb
Romy Schafer
June 13, 2016

Despite Americans’ growing interest in healthier diets and better-for-you foods made with real ingredients, people still enjoy treating themselves to dessert, be it a piece of frosted layer cake, a slice of silky crème pie or a sliver of decadent cheesecake.


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Entering the pizza renaissance

State of the Industry 2016: Entering the pizza renaissance

Frozen pizza, crusts and dough see a sales uptick in the wake of strong innovation and product diversification.
doug peckenpaugh
Douglas J. Peckenpaugh
June 13, 2016

Frozen pizza, as well as frozen pizza crusts and dough, had an improved year from a sales perspective over the past 52 weeks in the wake of strong—and continued—product and category innovation. And this innovation is resonating with shoppers at a key time in the evolution of pizza across both retail and foodservice, with encouraging growth of fast-casual pizza and intensified cross-market competition.


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Tortilla innovation abounds

State of the Industry 2016: Tortilla innovation abounds

Demand for tortillas made with better-for-you ingredients and sporting on-trend flavors continue to drive sales of the versatile flatbread.
schafer sfwb
Romy Schafer
June 13, 2016

Americans continue to crave Mexican food—so much so that they spend billions of dollars annually at quick-service restaurants like Taco Bell and Chipotle Mexican Grill and on Mexican foods at their local grocery store.


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What spells success for sweet goods?

State of the Industry 2016: What spells success for sweet goods?

Bakers redefine their indulgent offerings to appeal to health-minded shoppers.
Melissa Kvidahl Reilly
June 13, 2016

When it comes to sweet goods like doughnuts, Danishes, sweet rolls, muffins and coffee cake, the market is in a state of flux. As Walter Postelwait, president of Pak Group LLC/Bellarise Baking Ingredients, Pasadena, CA, puts it: “The total segment appears to be growing slowly, but has hot pockets of activity.”


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Columns

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publishers note sfwb

Capitalizing on ‘better-for-you’

Chris Luke
June 14, 2016

Near the start of 2016, Oprah Winfrey, one of the greatest of American trend-influencers, said three words every baker yearned to hear, “I love bread!” Her video sparked a viral following and provided great free publicity for one of the oldest and most-honored foods throughout human history.


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