Baking & Snack - May 2018 - 54

BUNS

Consumers looking to avoid
carbohydrates might be
attracted to alternative
forms of buns.
Ozery Bakery

pany sees a big spike in sales of hot dog and hamburger
buns this time of year. "We prepare by making sure our
bakery teams are ready to ramp up bun production and
by working closely with our retail customers and independent distributor partners to ensure consumer demand is being met," Mr. Bradshaw said.

He said Flowers Foods uses a multilevel marketing
approach to promote the company's brands online and
through traditional advertising, in addition to promotional tie ins, in-store displays and more. For example,
Wonder Bread's "Camo for the Cause" campaign began
in April, and each bag of Wonder Classic hamburger and
hot dog buns feature camouflage packaging in patriotic
support of US military.
In addition, Cobblestone Bread Co., another Flowers
Foods brand, teamed up with Nathan's Famous,
Westbury, NY, to launch restaurant-style hot dog buns
with no high fructose corn syrup or artificial flavors,
colors, or preservatives. "While our retail partners are
always looking to grow the bread aisle, the Nathan's
Famous Hot Dog bun encourages sales in not only the
bread aisle but also the meat department for Nathan's
Famous Franks," said Sherry Harper, Cobblestone Bread
Co. brand manager, Flowers Foods.
Matt Lally, associate director of Nielsen's Fresh Practice,
said sales growth has been challenging in recent years for
buns as consumers look to kick carbohydrates. "There's
no doubt that carb-conscious consumers are taking note
of what they purchase, with products claiming low carb
experiencing 5% dollar growth in 2017," he said. To bring
people back to buns, one option is leveraging the natural
connections of products in merchandising and retail layout. "They should merchandise or promote in one spot all
of the ingredients for a summer barbeque with buns, condiments, chips, beverages and the meat," Mr. Lally advised.
While critical to annual sales, bun season comes and
goes, and bakers must be able to maintain sales year-round.

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54 Baking & Snack May 2018 / www.bakingandsnack.com

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Table of Contents for the Digital Edition of Baking & Snack - May 2018

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http://digitalbs.bakingbusiness.com/sosland/bs/2020_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
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https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
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https://www.nxtbook.com/sosland/bs/2017_09_01
https://www.nxtbook.com/sosland/bs/2017_08_01
https://www.nxtbook.com/sosland/bs/2017_07_01
https://www.nxtbook.com/sosland/bs/2017_06_01
https://www.nxtbook.com/sosland/bs/2017_05_01
https://www.nxtbook.com/sosland/bs/2017_04_01
https://www.nxtbook.com/sosland/bs/2017_03_01
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https://www.nxtbook.com/sosland/bs/2016_12_01
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https://www.nxtbook.com/sosland/bs/2016_06_01
https://www.nxtbook.com/sosland/bs/2016_05_01
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https://www.nxtbook.com/sosland/bs/2013_09_01
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https://www.nxtbook.com/sosland/bs/2013_06_01
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https://www.nxtbook.com/sosland/bs/2013_03_01
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https://www.nxtbook.com/sosland/bs/2010_07_01
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https://www.nxtbook.com/sosland/bs/2010_04_01
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https://www.nxtbook.com/sosland/bs/2009_12_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2005_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_08_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2005_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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