Baking & Snack - February 2020 - 56

DONUTS

WITH DONUTS,
OLD TRADITIONS DIE HARD

While innovation is key to attract consumers in this crowded category, bakeries must
keep in mind that success comes from the
most basic level of formulation. The donut
styles and flavors that have stood the test of
time must be on point.
Traditional cake donuts are currently the
top sellers, according to Sally Lyons-Wyatt,
executive vice-president and practice leader,
IRI. "When looking down the donut aisle, we
see blueberry, cherry, cookies and cream as
well as plain and old-fashioned donuts winning with consumers," she noted.
Dawn Foods, which sells donuts to retail
outlets, asked its customers this question:
Which donut flavor is your secret hero  a
surprising favorite that attracts customers to
your bakery? Twenty-six percent answered
glazed old-fashioned, according to the company's blog post "The Rise of Donuts." Other
responses included 22% maple, 14% double
chocolate, 14% blueberry cake, 4% powdered
sugar and 20% other.
Despite a variety of offerings at LaMar's
Donuts and Coffee, Ray's Original Glazed donuts are the most popular. And the company
has stayed true to its 1993 tradition of the donuts and their icings and glazes being made
fresh every morning from start to finish, said
Temi Osifodunrin, director of marketing and
advertising at LaMar's.
At Europastry, its Dots Original thaw-andsell donuts come in a variety of shapes such
as ring dots, classic dots, ball dots, long
dots and pop dots. But among flavors, from
hazelnut to strawberry, the original is king.
"Currently, there is great growth and popularity around classic donuts, with traditional
flavors and ingredients such as glazed or
chocolate," said Carolina Moré, marketing
director USA, Europastry.
As soon as the "hot" sign is lit at a Krispy
Kreme, people get in line for the fresh
glazed donuts. If a coworker brings in a box
to share, there has got to be some traditional flavors. The reality of the industry?
Old-fashioned never gets old.

56 Baking & Snack February 2020 / www.bakingbusiness.com

Generation Z
consumers like to
try new and unusual flavors.
"Enter the gourmet donut,"
Mr. DeWester said. "So-called
'gourmet donuts' have been leading the way in popularity, with
new and interesting flavor combinations and premium ingredients
to create unique donut experiences. Consumers want products
with multi-sensory appeal; enhanced aromas, colors and textures can reinforce freshness cues
and help to differentiate bakeries."
Dawn Foods' blog post "The
Rise of Bakery," highlighted five
creations that are leading the gourmet trend. The cronut, a donut
made from laminated dough like a
croissant that's fried and decorated,
debuted in 2013 and can still be
found at a variety of donut shops
around the US. Additionally, the
savory donut can be filled or accompanied by various meats like
chicken or pulled pork or vegetables to create a full meal.
The cereal donut brings a nostalgic twist, according to Dawn
Foods. Cereal is a popular sweet
and textured topping as well as
bacon, the fourth trending gourmet donut. Dataessential reported
bacon on dessert menus increased
137% over the past four years, according to Dawn's post. Lastly,
the donut sandwich  filled with
anything from ice cream to fried

Holiday themed and seasonal donuts
provide a festive treat to show off at
parties or on Instagram.
Dunkin'

chicken  has its place among
gourmet selections.
Customization is another emerging trend. "Our fully finished donuts can be customized depending
on customers' demands," Ms. Moré
explained about Dots. "Thus, each
of our customers not only obtains
differentiation from the competition but also exclusivity for their
consumers who demand unique
product."
LaMar's Donuts and Coffee,
Kansas City, MO, accommodates
walk-in special request donuts,
according to Temi Osifodunrin,
director of marketing and advertising at LaMar's.

A feast for the eyes
Consumers enjoy posting photos
of visually appealing food, and
they typically get a lot of "likes"
from other people who enjoy
looking at it and want to try it.
Today's trendy donuts seem to be
particularly photogenic. In fact,
#donut has been used more than
3 million times on Instagram.
"We are very proud of our donut heritage and the ability for
our donuts to make people smile,"
Mr. Golden said about Dunkin'.


http://www.bakingbusiness.com

Baking & Snack - February 2020

Table of Contents for the Digital Edition of Baking & Snack - February 2020

Baking & Snack - February 2020
Contents
Editorial - What can bread learn from the little black dress?
Newsfront
People/In Brief
2020 Baking Hall of Fame - The history makers
2020 BAKING HALL OF FAME - The teacher
2020 BAKING HALL OF FAME - The engineer
2020 BAKING HALL OF FAME - The architect
2020 BAKING HALL OF FAME - The helper
Industry Confi dence Survey - Weathering the storm
Kwik Trip - Land of opportunity
Donuts - A hole in one
Health and wellness - Impacting consumer health
Protein - Blend for balance
Probiotics - Good for the gut
Snack processing - Story of the decade
Pan glazing - Life in the fast lane
Depositing - Bull's-eye
Production management - ERP software 101
Trays & baskets - Stacked for food safety
Meeting preview: ABA - A gold mine of information
Events
Innovations - Contents
Featured innovation center
Ingredients & formulating
Equipment & packaging
Patents
New on the shelf
Marketplace
Ad index
New product spotlight
Baking & Snack - February 2020 - Baking & Snack - February 2020
Baking & Snack - February 2020 - Baking & Snack - February 2020
Baking & Snack - February 2020 - 2
Baking & Snack - February 2020 - 3
Baking & Snack - February 2020 - 4
Baking & Snack - February 2020 - 5
Baking & Snack - February 2020 - 6
Baking & Snack - February 2020 - Contents
Baking & Snack - February 2020 - 8
Baking & Snack - February 2020 - 9
Baking & Snack - February 2020 - Editorial - What can bread learn from the little black dress?
Baking & Snack - February 2020 - 11
Baking & Snack - February 2020 - 12
Baking & Snack - February 2020 - 13
Baking & Snack - February 2020 - Newsfront
Baking & Snack - February 2020 - 15
Baking & Snack - February 2020 - People/In Brief
Baking & Snack - February 2020 - 17
Baking & Snack - February 2020 - 18
Baking & Snack - February 2020 - 19
Baking & Snack - February 2020 - 20
Baking & Snack - February 2020 - 2020 Baking Hall of Fame - The history makers
Baking & Snack - February 2020 - 2020 BAKING HALL OF FAME - The teacher
Baking & Snack - February 2020 - 23
Baking & Snack - February 2020 - 2020 BAKING HALL OF FAME - The engineer
Baking & Snack - February 2020 - 25
Baking & Snack - February 2020 - 26
Baking & Snack - February 2020 - 2020 BAKING HALL OF FAME - The architect
Baking & Snack - February 2020 - 28
Baking & Snack - February 2020 - 2020 BAKING HALL OF FAME - The helper
Baking & Snack - February 2020 - 30
Baking & Snack - February 2020 - Industry Confi dence Survey - Weathering the storm
Baking & Snack - February 2020 - 32
Baking & Snack - February 2020 - 33
Baking & Snack - February 2020 - 34
Baking & Snack - February 2020 - 35
Baking & Snack - February 2020 - 36
Baking & Snack - February 2020 - 37
Baking & Snack - February 2020 - Kwik Trip - Land of opportunity
Baking & Snack - February 2020 - 39
Baking & Snack - February 2020 - 41
Baking & Snack - February 2020 - 40
Baking & Snack - February 2020 - 42
Baking & Snack - February 2020 - 43
Baking & Snack - February 2020 - 44
Baking & Snack - February 2020 - 45
Baking & Snack - February 2020 - 46
Baking & Snack - February 2020 - 47
Baking & Snack - February 2020 - 48
Baking & Snack - February 2020 - 49
Baking & Snack - February 2020 - 50
Baking & Snack - February 2020 - 51
Baking & Snack - February 2020 - 52
Baking & Snack - February 2020 - 53
Baking & Snack - February 2020 - Donuts - A hole in one
Baking & Snack - February 2020 - 55
Baking & Snack - February 2020 - 56
Baking & Snack - February 2020 - 57
Baking & Snack - February 2020 - 58
Baking & Snack - February 2020 - 59
Baking & Snack - February 2020 - 60
Baking & Snack - February 2020 - 61
Baking & Snack - February 2020 - 62
Baking & Snack - February 2020 - 63
Baking & Snack - February 2020 - 64
Baking & Snack - February 2020 - Health and wellness - Impacting consumer health
Baking & Snack - February 2020 - 66
Baking & Snack - February 2020 - 67
Baking & Snack - February 2020 - 68
Baking & Snack - February 2020 - 69
Baking & Snack - February 2020 - 70
Baking & Snack - February 2020 - Protein - Blend for balance
Baking & Snack - February 2020 - 72
Baking & Snack - February 2020 - 73
Baking & Snack - February 2020 - 74
Baking & Snack - February 2020 - 75
Baking & Snack - February 2020 - 76
Baking & Snack - February 2020 - 77
Baking & Snack - February 2020 - 78
Baking & Snack - February 2020 - 79
Baking & Snack - February 2020 - 80
Baking & Snack - February 2020 - Probiotics - Good for the gut
Baking & Snack - February 2020 - 82
Baking & Snack - February 2020 - 83
Baking & Snack - February 2020 - 84
Baking & Snack - February 2020 - 85
Baking & Snack - February 2020 - 86
Baking & Snack - February 2020 - 87
Baking & Snack - February 2020 - 88
Baking & Snack - February 2020 - Snack processing - Story of the decade
Baking & Snack - February 2020 - 90
Baking & Snack - February 2020 - 91
Baking & Snack - February 2020 - 92
Baking & Snack - February 2020 - 93
Baking & Snack - February 2020 - 94
Baking & Snack - February 2020 - 95
Baking & Snack - February 2020 - 96
Baking & Snack - February 2020 - 97
Baking & Snack - February 2020 - 98
Baking & Snack - February 2020 - Pan glazing - Life in the fast lane
Baking & Snack - February 2020 - 100
Baking & Snack - February 2020 - 101
Baking & Snack - February 2020 - 102
Baking & Snack - February 2020 - 103
Baking & Snack - February 2020 - 104
Baking & Snack - February 2020 - 105
Baking & Snack - February 2020 - 106
Baking & Snack - February 2020 - Depositing - Bull's-eye
Baking & Snack - February 2020 - 108
Baking & Snack - February 2020 - 109
Baking & Snack - February 2020 - 110
Baking & Snack - February 2020 - 111
Baking & Snack - February 2020 - 112
Baking & Snack - February 2020 - 113
Baking & Snack - February 2020 - 114
Baking & Snack - February 2020 - Production management - ERP software 101
Baking & Snack - February 2020 - 116
Baking & Snack - February 2020 - 117
Baking & Snack - February 2020 - 118
Baking & Snack - February 2020 - 119
Baking & Snack - February 2020 - 120
Baking & Snack - February 2020 - 121
Baking & Snack - February 2020 - 122
Baking & Snack - February 2020 - Trays & baskets - Stacked for food safety
Baking & Snack - February 2020 - 124
Baking & Snack - February 2020 - 125
Baking & Snack - February 2020 - 126
Baking & Snack - February 2020 - 127
Baking & Snack - February 2020 - 128
Baking & Snack - February 2020 - Meeting preview: ABA - A gold mine of information
Baking & Snack - February 2020 - Events
Baking & Snack - February 2020 - 131
Baking & Snack - February 2020 - 132
Baking & Snack - February 2020 - Innovations - Contents
Baking & Snack - February 2020 - Featured innovation center
Baking & Snack - February 2020 - 135
Baking & Snack - February 2020 - 136
Baking & Snack - February 2020 - Ingredients & formulating
Baking & Snack - February 2020 - 138
Baking & Snack - February 2020 - 139
Baking & Snack - February 2020 - Equipment & packaging
Baking & Snack - February 2020 - 141
Baking & Snack - February 2020 - 142
Baking & Snack - February 2020 - 143
Baking & Snack - February 2020 - 144
Baking & Snack - February 2020 - 145
Baking & Snack - February 2020 - 146
Baking & Snack - February 2020 - 147
Baking & Snack - February 2020 - Patents
Baking & Snack - February 2020 - 149
Baking & Snack - February 2020 - New on the shelf
Baking & Snack - February 2020 - 151
Baking & Snack - February 2020 - Marketplace
Baking & Snack - February 2020 - 153
Baking & Snack - February 2020 - 154
Baking & Snack - February 2020 - 155
Baking & Snack - February 2020 - 156
Baking & Snack - February 2020 - 157
Baking & Snack - February 2020 - 158
Baking & Snack - February 2020 - 159
Baking & Snack - February 2020 - 160
Baking & Snack - February 2020 - Ad index
Baking & Snack - February 2020 - New product spotlight
Baking & Snack - February 2020 - 163
Baking & Snack - February 2020 - 164
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https://www.nxtbookmedia.com