Baking & Snack - May 2018 - 56

BUNS

Brioche is trending in
foodservice as it offers
premium visual appeal
along with taste
and texture.
ACE Bakery

Smooth sailing for indulgent options
Brian Miller, president and owner, Miller Baking Co.,
Milwaukee, said consumers are increasingly healthconscious in all their food choices, and buns are no
exception. "They want products made with clean, highquality ingredients," Mr. Miller said. "Premium burgers
- focusing on ingredients like grass-fed beef, heirloom
tomatoes and the like - have translated into demand for
similarly high-quality buns at retail."
According to Nielsen, organic buns accounted for only
0.1% of bun sales over the past year. Meanwhile, sales of
organic ground beef and hot dogs surpassed $150 million
in 2017 after 16% growth year-over-year. "Pairing these
two together could offer an opportunity for incremental
sales with the organic buyer," Mr. Lally suggested.
Ozery Bakery's One Bun offers a Non-GMO Project
verified claim, among others. However, quality taste, tex-

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

ture and appearance remain a priority. "It starts with our
ingredients. Every one is handpicked and taste-tested by
the Ozery Bakery team with the belief that great ingredients are the foundation of great flavors," Mr. Ozery said.
"We take that extra effort on all our products to ensure
when someone bites into our baked goods, it's the besttasting product possible."
The bun is the first thing that conveys the quality of a
product to a consumer at the foodservice level, and they're
looking to recreate that experience at home. Cobblestone
Bread Co. offers a line of premium quality buns and rolls,
including Toasted Onion Rolls, Sesame Twist Hamburger
Rolls and Corn Dusted Kaiser Rolls. "With Cobblestone
Bread Co., we've been adding surprising touches that give
a premium feel to our buns and rolls like special toppings
of sesame seeds, onions and cornmeal or special cuts, like
Kaiser or twists," Ms. Harper said.
It's also critical to know people seek these premium
options. Technomic data show that younger and older
consumers have different interests in buns at the foodservice and retail levels. In Technomic's 2017 Burger
Consumer Trend Report, for example, 37% of consumers over 35 years old indicated an interest in ordering
Kaiser rolls compared to only 20% of those between the
ages of 18 and 34. On the other hand, by a margin of
28% to 23%, younger consumers would consider ordering a pretzel bun.
"The younger demographic is also more likely to have a
few varieties of buns in the household," Ms. Pekerman said.
Pretzel buns have been on foodservice menus for a
few years, and now they are reaching the bread aisles.


http://www.nongmoproject.org http://www.columbusvegoils.com

Baking & Snack - May 2018

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

Baking & Snack - May 2018
Contents
Contents
Editorial - The yin and the yang
Newsfront - ABA announces strategic plan and new officers
BBU launches Voluntary Separation Program
Mondelez expands sustainable cocoa sourcing efforts
News - Investment group agrees to acquire Hearthside Food
Campbell Soup creates new US snacking unit
GFF’s 2017 accomplishments sustain its 2018 goals
Intralox debuts NEXT conveyance conference
Clextral hosts extruded foods seminar
Middleby to host Artisan bread workshop
New experiences and offerings for artisan bakers at IBIE 2019
In Memoriam
Forecasting bakery trends and growth
People/In Brief
Q&A: BEMA-U - CULTIVATING LEADERSHIP
FSMA Update - Playing it safe OVERSEAS
The ongoing allergen battle
Miller Baking Co. - QUALITY SERVICE
Buns - Setting the Seasonal Sails
Chocolate - IT’S ALL GOOD
Food Safety - from FARM to FORK
TECHNICALLY SPEAKING - PREPARING FOR THE WORST
Pastry Processing - hit the SWEET SPOT
Slicing - Cooled, Cold, Colder
Putting dessert portioning on automatic
Carbon Footprint - efficiency through SUSTAINABILITY
Line Speeds - MAKING UP FOR PAST MISTAKES
INDUSTRY INSIGHT - Keep Calm
INDUSTRY IMAGES - UNITING Innovation and Imagination
Meeting Preview - expanding MINDS AND SPACES
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - May 2018 - Baking & Snack - May 2018
Baking & Snack - May 2018 - Baking & Snack - May 2018
Baking & Snack - May 2018 - 2
Baking & Snack - May 2018 - 3
Baking & Snack - May 2018 - 4
Baking & Snack - May 2018 - 5
Baking & Snack - May 2018 - 6
Baking & Snack - May 2018 - 7
Baking & Snack - May 2018 - 8
Baking & Snack - May 2018 - Contents
Baking & Snack - May 2018 - 10
Baking & Snack - May 2018 - Contents
Baking & Snack - May 2018 - Editorial - The yin and the yang
Baking & Snack - May 2018 - 13
Baking & Snack - May 2018 - Mondelez expands sustainable cocoa sourcing efforts
Baking & Snack - May 2018 - 15
Baking & Snack - May 2018 - Intralox debuts NEXT conveyance conference
Baking & Snack - May 2018 - 17
Baking & Snack - May 2018 - In Memoriam
Baking & Snack - May 2018 - People/In Brief
Baking & Snack - May 2018 - 20
Baking & Snack - May 2018 - 21
Baking & Snack - May 2018 - Q&A: BEMA-U - CULTIVATING LEADERSHIP
Baking & Snack - May 2018 - 23
Baking & Snack - May 2018 - 24
Baking & Snack - May 2018 - FSMA Update - Playing it safe OVERSEAS
Baking & Snack - May 2018 - 26
Baking & Snack - May 2018 - 27
Baking & Snack - May 2018 - The ongoing allergen battle
Baking & Snack - May 2018 - 29
Baking & Snack - May 2018 - 30
Baking & Snack - May 2018 - 31
Baking & Snack - May 2018 - 32
Baking & Snack - May 2018 - 33
Baking & Snack - May 2018 - Miller Baking Co. - QUALITY SERVICE
Baking & Snack - May 2018 - 35
Baking & Snack - May 2018 - 36
Baking & Snack - May 2018 - 37
Baking & Snack - May 2018 - 38
Baking & Snack - May 2018 - 39
Baking & Snack - May 2018 - 40
Baking & Snack - May 2018 - 41
Baking & Snack - May 2018 - 42
Baking & Snack - May 2018 - 43
Baking & Snack - May 2018 - 44
Baking & Snack - May 2018 - 45
Baking & Snack - May 2018 - 46
Baking & Snack - May 2018 - 47
Baking & Snack - May 2018 - 48
Baking & Snack - May 2018 - 49
Baking & Snack - May 2018 - 50
Baking & Snack - May 2018 - Buns - Setting the Seasonal Sails
Baking & Snack - May 2018 - 52
Baking & Snack - May 2018 - 53
Baking & Snack - May 2018 - 54
Baking & Snack - May 2018 - 55
Baking & Snack - May 2018 - 56
Baking & Snack - May 2018 - 57
Baking & Snack - May 2018 - 58
Baking & Snack - May 2018 - 59
Baking & Snack - May 2018 - 60
Baking & Snack - May 2018 - Chocolate - IT’S ALL GOOD
Baking & Snack - May 2018 - 62
Baking & Snack - May 2018 - 63
Baking & Snack - May 2018 - 64
Baking & Snack - May 2018 - 65
Baking & Snack - May 2018 - 66
Baking & Snack - May 2018 - 67
Baking & Snack - May 2018 - 68
Baking & Snack - May 2018 - 69
Baking & Snack - May 2018 - 70
Baking & Snack - May 2018 - Food Safety - from FARM to FORK
Baking & Snack - May 2018 - 72
Baking & Snack - May 2018 - 73
Baking & Snack - May 2018 - 74
Baking & Snack - May 2018 - 75
Baking & Snack - May 2018 - 76
Baking & Snack - May 2018 - 77
Baking & Snack - May 2018 - 78
Baking & Snack - May 2018 - 79
Baking & Snack - May 2018 - 80
Baking & Snack - May 2018 - 81
Baking & Snack - May 2018 - 82
Baking & Snack - May 2018 - TECHNICALLY SPEAKING - PREPARING FOR THE WORST
Baking & Snack - May 2018 - 84
Baking & Snack - May 2018 - Pastry Processing - hit the SWEET SPOT
Baking & Snack - May 2018 - 86
Baking & Snack - May 2018 - 87
Baking & Snack - May 2018 - 88
Baking & Snack - May 2018 - 89
Baking & Snack - May 2018 - 90
Baking & Snack - May 2018 - 91
Baking & Snack - May 2018 - 92
Baking & Snack - May 2018 - 93
Baking & Snack - May 2018 - 94
Baking & Snack - May 2018 - Slicing - Cooled, Cold, Colder
Baking & Snack - May 2018 - Putting dessert portioning on automatic
Baking & Snack - May 2018 - abm - 1
Baking & Snack - May 2018 - abm - 2
Baking & Snack - May 2018 - abm - 3
Baking & Snack - May 2018 - abm - 4
Baking & Snack - May 2018 - 97
Baking & Snack - May 2018 - 98
Baking & Snack - May 2018 - 99
Baking & Snack - May 2018 - 100
Baking & Snack - May 2018 - 101
Baking & Snack - May 2018 - 102
Baking & Snack - May 2018 - Carbon Footprint - efficiency through SUSTAINABILITY
Baking & Snack - May 2018 - 104
Baking & Snack - May 2018 - 105
Baking & Snack - May 2018 - 106
Baking & Snack - May 2018 - 107
Baking & Snack - May 2018 - 108
Baking & Snack - May 2018 - 109
Baking & Snack - May 2018 - 110
Baking & Snack - May 2018 - Line Speeds - MAKING UP FOR PAST MISTAKES
Baking & Snack - May 2018 - 112
Baking & Snack - May 2018 - 113
Baking & Snack - May 2018 - 114
Baking & Snack - May 2018 - 115
Baking & Snack - May 2018 - 116
Baking & Snack - May 2018 - 117
Baking & Snack - May 2018 - 118
Baking & Snack - May 2018 - 119
Baking & Snack - May 2018 - 120
Baking & Snack - May 2018 - INDUSTRY INSIGHT - Keep Calm
Baking & Snack - May 2018 - 122
Baking & Snack - May 2018 - INDUSTRY IMAGES - UNITING Innovation and Imagination
Baking & Snack - May 2018 - 124
Baking & Snack - May 2018 - 125
Baking & Snack - May 2018 - 126
Baking & Snack - May 2018 - Meeting Preview - expanding MINDS AND SPACES
Baking & Snack - May 2018 - Events
Baking & Snack - May 2018 - 129
Baking & Snack - May 2018 - Featured Innovation Center
Baking & Snack - May 2018 - 131
Baking & Snack - May 2018 - Ingredients & Formulating
Baking & Snack - May 2018 - 133
Baking & Snack - May 2018 - 134
Baking & Snack - May 2018 - 135
Baking & Snack - May 2018 - Equipment & Packaging
Baking & Snack - May 2018 - 137
Baking & Snack - May 2018 - 138
Baking & Snack - May 2018 - 139
Baking & Snack - May 2018 - Patents
Baking & Snack - May 2018 - 141
Baking & Snack - May 2018 - New on the Shelf
Baking & Snack - May 2018 - MARKETPLACE
Baking & Snack - May 2018 - 144
Baking & Snack - May 2018 - 145
Baking & Snack - May 2018 - 146
Baking & Snack - May 2018 - 147
Baking & Snack - May 2018 - 148
Baking & Snack - May 2018 - 149
Baking & Snack - May 2018 - 150
Baking & Snack - May 2018 - 151
Baking & Snack - May 2018 - 152
Baking & Snack - May 2018 - AD INDEX
Baking & Snack - May 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - May 2018 - 155
Baking & Snack - May 2018 - 156
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