Baking & Snack - May 2018 - 59
Miller Baking Co. offers a 4-pack
of Pretzilla Burger Buns that are
kosher, vegan and clean label.
Communicating these attributes
is key as consumers seek alternatives with health benefits. Even
traditional buns can take advantage of this by increasing the visibility of their claims to promote
the product's premium quality.
According to GlobalData, the
clean label trend and growing
consumer desire for natural ingredients have resulted in brands
developing labels that clearly
state ingredients and nutritional
information alongside evidenceled health claims. This marketing should capture the attention
of the 75% of US consumers who
say they pay a medium (37%),
high (25%) or very high (13%)
amounts of attention to claims on
food/drink packaging, according
to GlobalData's 2015 global consumer survey.
Horsham, PA, expanded its
Alfaro's Artesano brand to include bakery rolls that have no
high-fructose corn syrup and no
artificial flavors or colors and are
promoted to have a soft texture
and rich flavor.
Brioche buns remain popular
in foodservice, according to Mr.
Henson, and that is transitioning
over to the bread aisle and store
perimeter. A significant percentage of all sandwiches and burgers
introduced as limited time offers
in late 2017 were made with brioche buns, Mr. Henson said. Some
recent developments featured additional flavor like the jalapeño
cheddar brioche bun seen as a limited time offer from PJ Whelihans,
an East Coast restaurant chain.
With bun season bearing down
on the industry, bakers are in allhands-on-deck mode to capitalize
on new trends and the excitement
of the summer season.
"You can see sales spike up to three
times or more during these seasonal
periods versus the rest of the year."
Nicole Pekerman, Weston Foods
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www.bakingandsnack.com / May 2018 Baking & Snack 59