Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/375622
C ookies capture consumer attention by offering everything from classic flavors in a fresh, homemade style to creative combinations that entice curious palates. Retail sales are on the rise for cookies, increasing 12.1 percent from 2011 to 2013, according to the 2014 "State of the Specialty Food Industry" report by the Specialty Food Association and Mintel (p. 81), and that trajectory is expected to continue. Behind the growth is an unlikely duo: high consumer demand for both health and indulgence. Innovations that help producers position their cookies as healthier choices as well as those offering satisfying decadence are poised to succeed. Whether they are crunchy or chewy, beautifully decorated or pleasingly simple, cookies continue to be a go-to treat for shoppers. Learn how innovative flavors and better-for-you ingredients are driving sales in this increasingly strong category. BY KARA MAYER ROBINSON smart This page: Sticky Toffee Pudding Company Millionaire Shortbread with Smoked Hickory Sea Salt. Opposite (from top): Grey Ghost Bakery Cinnamon Pecan Cookies, Wooden Table Baking Co. Alfajores in snickerdoodle, Tasty Brand Sandwich Creme Cookies in banana split, Grey Ghost Bakery Molasses Spice Cookies, Harvest Sweets Cranberry Almond Cookie Snaps, Tasty Brand Sandwich Creme Cookies in strawberry shortcake, Lark Fine Foods Oat Bark with Roasted Cacao Nibs, Walkers Shortbread Mini Scottie Dogs. COOKIES FALL 2014 51