Making Treats Count

PG takes a look at fast-rising trends and products for in-store bakeries.

Farewell to overexposed food faves like cupcakes and other devil-may-care indulgences, and hello to a medley of new mainstays such as the following on-trend up-and-comers:

• Primed for Pie: Although not as cute as its cupcake cousins, the homier pie is in the process of shedding its humble image with seasonal ingredients such as persimmon and Meyer lemons, local butter, and all-natural ingredients. Ethnic variations are also popping up as well, like savory curry pies and English hand pies, along with mini pies baked in Mason jars, Southern-inspired pecan and even fried pies — my oh my!

• "Free-from Foods": Forward-thinking bakery types are heeding the leads of their vegetarian and vegan chef brethren by seeking to impart pristine produce and far more gluten-free ingredients in their lineups.

• Dessert First: Dessert bars, bakeries and superstar pastry chefs are emerging with a new emphasis on exotic flavors, savory influences and updated spins on traditional treats. Desserts are becoming an integral part of the meal — or even the meal itself.

• Smaller Portions/Mini Sizing: More thoughtful, reasonable portions are replacing belly-busting "servings," while other scaled-down side-dish items are also emerging alongside a bevy of tapas and smaller-plate hot spots where multiple share-worthy victuals and treats are the main attractions.

• Signature Treats: According to Chicago-based global market researcher Mintel, 60 percent of primary grocery shoppers "usually" or "sometimes" purchase private label bread or baked goods, and 58 percent usually or sometimes purchase store brand cheese, which is great news for grocers.

While all of the above trends bode favorably for the industry, the last point is especially germane for grocers these days. Indeed, while the private label market has enjoyed appreciable sales growth in recent years, there's no sign of a slowdown any time soon. Private label companies continue to introduce better-for-you products and more attractive packaging while being easier on consumers' pockets. Their efforts seem to be working, affirms Mintel, whose recent market research found that 44 percent of grocery shoppers believe store brand products are of better quality today than they were five years ago.

"With the exceptions of drinks and personal care products, most consumers believe that private label options are of equal quality to nationally branded products," says Mintel senior analyst Fiona O'Donnell. "The lack of perceived difference can be attributed, in part, to the fact that many retailers have introduced premium private label products in recent years that rival their branded counterparts in flavor and nutritional value, as well as [in] packaging design and shelf placement."

To that end, aggressive supermarket retailers are seeking more ways to differentiate their stores' brands and image in the in-store bakery department, where service and signature products are especially important. The bakery department, incidentally, is generally considered to be among the most underdeveloped drivers of brand equity across the whole store.

Countering that trend is West Des Moines, Iowa-based Hy-Vee, which recently launched a proprietary line of new Baking Stone signature breads. Billed as being handcrafted and baked fresh onsite, the breads are wisely promoted as the product of "[o]ur experienced team of veteran bakers, who take pride in producing our new line of artisan-style breads. Each bread is given the proper fermentation time — most breads at least 12 hours — to create a flavorful, hearty loaf of bread."

At presstime, the 220-store grocer was hosting active demos of the new Baking Stone Bread line, variations of which include honey whole grain & seeds batard, pretzel bread, focaccias, asiago cheese, black pepper, and parmesan and roasted garlic.

Bejeweled Cakes Made Easy

With celebration cakes among the hottest trends of the moment, adding beautiful bling to your stores' next signature cake design just got a lot easier, thanks to Cake Crystals, which makes a gorgeous addition to any cake that could use a little something more.

Developed by Bradley, W.Va.-based entrepreneur Lisa Adkins, Cake Crystals were created after a lengthy search for similar decorations. Adkins, who also owns a successful cloth diaper company, decided it was time to take matters into her own hands and find a candy manufacturer who could create beautiful design ideas and turn them into a great cake-decorating idea for everyone to enjoy.

Available in five colors and flavors, Cake Crystals are the only three-dimensional cake decorating accessories that look like the real thing. The gem-like designs are not only beautiful, but also edible.

For more information, visit www.cakecrystals.com or call 877-890-7071.