YUMMYSQUISHYFRESH
All natural marshmallows and s'mores kits
marshmallows
www.threetarts.com
For more information please contact erika@threetarts.com
www.zocalogourmet.com
Kañiwa...
Gluten
Free
Naturally
is an ancient grain, higher
in protein than quinoa, with an earthy taste and rich color
ANDEAN HERITAGE GRAINS & FLOURS
Winter Fancy Food Show Booth 2605
category spotlight
board but perform best with families with small children, especially
around the holidays, according to Andrea K. Cook, grocery cat-
egory manager at Rainbow Blossom Natural Food Markets, with
locations in Indiana and Kentucky. She also says she looks for eye-
catching packaging, unique f lavor profiles, and on-trend options to
build the category.
Beyond traditional mixes, f lours themselves are driving some
interest in at-home baking, especially those made with nuts, alterna-
tive grains other than wheat, and other innovations like coconuts,
bananas, or coffee. Alternative f lours offer options for those with
gluten intolerances or who are drawn by their healthful, better-for-
you connotation. These products are taking off whether as part of a
mix or on their own.
The Trends
Here is a deeper look at some trends experts have cited that will give
the baking mix category potential to get out of its slump.
A Better Ingredient Panel. Clean, organic ingredients that
accommodate specialty dietary needs and those that meet Paleo
guidelines are hitting home runs in the baking category.
"[It's] probably the single greatest driver of interest in mixes,"
says Nina Palazzolo, category management coordinator for
Wheatsville Food Co-op, Austin, Texas, who says there was a
definite interest in alternative f lours like those from Anti-Grain, a
company that makes organic and non-GMO f lours from fruits and
veggies like pumpkin, squash, and apple.
With consumers thinking ingredients like soy, sugar, and even
62 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
