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/725016
Winter Fancy Food Show Booth 3619 sugar alternatives like stevia are 'out,'—and ancient grains such as emmer, farro, and kamut 'in,'—they are seeing healthier alternatives in the baking aisle that are in line with their lifestyle choices. Protein-enriched mixes with either beans or whey are also gaining traction. Palazzolo says mixes like FlapJacked Protein Pancake and Baking Mix made with whey protein isolate, and Birch Benders Paleo Pancake & Waff le Mix are definitely on customers' radar at Wheatsville. At Canyon Market, San Francisco, Calif., products with better-for-you organic ingredient panels are what move off the shelf. "They do the best," says grocery manager Jean Greenfield. She highlights Miss Jones Baking Co. for its organic approach and Cherryvale Farms for its easy-to-prepare, non-GMO-certified mixes that encourage consumers to add their own fresh ingredients. "Now that companies are starting to use non-GMO and organic ingredients in the mix, people feel better about consuming these types of products like cakes and muffins, especially if they are going to give them to their kids," she continues. Game Changing Gluten-Free. According to Mintel, consum- ers are more likely to view the consumption of gluten-free products as a contributing factor to their overall wellbeing, causing the cat- egory overall to trend upward. The company's report, "Gluten-Free Foods, US 2015," notes the category has experienced growth of 136 percent from 2013 to 2015, reaching estimated sales of $11.6 billion last year. With over one-quarter (27 percent) of gluten-free food consumers looking for gluten-free labels on food packaging, gluten- free food sales exploded from 2.8 percent of total food sales in 2013 to 6.5 percent in 2015. "The surge in interest in gluten-free and sheer availabil- ity of so many exotic and ancient grains, has given the category a slight boost," says Rich Proctor, purchasing director at Hart's Local Grocers, Rochester, N.Y. Proctor does big business with Farmer Ground Flour, which features locally grown and ground organic f lours. The store offers varieties like amaranth, rye, and kamut. "Baking mixes that use gluten-free grain f lours like Zemas Madhouse do very well," he adds. "Gluten-free is more on the public radar and has been a game changer for this category," says Jay Hovenesian, buyer at Debra's Natural Gourmet in West Concord, Mass. "We see a demand for ancient grain f lour like millet and teff and if they are non-GMO, even better." The store has 50 SKUs of baking mixes, all of which are gluten-free, says Hovenesian. According to Rainbow Blossom's Cook, while the natural food industry has always been a resource to those with lifestyle needs, there has been a surge in variety over the past five years. "Gluten- and nut-free options especially have become more accessible and affordable during this time," she says. Packaging Evolution. Many retail leaders and packaging pro- fessionals agree that clean and innovative packaging with appetizing pictures that accurately represent the finished product will resonate with consumers, and help give the category the push that it's been waiting for. "The baking category is ripe for reinvention," says Jenn David Connolly, creative strategist, owner, Jenn David Design, San Diego, Calif. She notes fresh imagery and design will 'liven up' and bring FALL 2016 63