Baking&Snack - March 2012 - 110
Gluten-free toaster pastries
Under its Eco-Planet brand, Eco-Heaven, Los Angeles, CA, launches gluten-free Frosted Toaster Pastries in Blueberry, Strawberry, and Brown Sugar and Cinnamon varieties. Made with real fruit where applicable, the pastries include brown and white rice flour, sorghum, millet, amaranth, quinoa, cornstarch, buckwheat and flax. The company also recently redesigned the packaging for its gluten-free hot cereal and organic cookie lines. www.eco-planet.net
Natural protein bars
Nature Valley Protein Chewy Bars from General Mills, Minneapolis, MN, contain 10 g protein from all-natural sources plus 5 g fiber and 6 g sugar per 190-Cal bar. Protein sources include roasted peanuts, almonds and soy protein isolate. Available in two flavors — Peanut Butter Dark Chocolate and Peanut, and Almond and Dark Chocolate — the bars retail for $3.89 per 5-pack box. www.naturevalley.com
Traditional mandelbroyt Chips and cheese curls
Mike-sell’s Snack Food Co., Dayton, OH, introduces five snacks: Blazin’ Hot Crunchin’ Cheese Curls, Cheese Crunchin’ Cheese Curls, Blazin’ Hot Corn Chips, Barbecue Corn Chips and Smoky Mountain Barbecue Kettle-Cooked Potato Chips. The corn chip and cheese curl items have a suggested retail price ranging from 99¢ to $2, while the kettle-cooked chips have a recommended price of $3.19. www.mike-sells.com Mandelbroyt from Papa Ben’s Kitchen, Los Angeles, CA, is a traditional Eastern European cookie available in five flavors: Original Family Recipe, Lemon Blueberry with Poppy Seeds, Minty Dark Chocolate, Chocolate Espresso Bean, and Spicy Chipotle with Ginger and Dark Chocolate. Kosherand pareve-certified and made with allnatural ingredients, the cookies sell in 8-oz packages for $6.99. www.papabenskitchen.com
Thaw-and-serve muffins Filled snack cakes
Hostess Brands, Irving, TX, puts a spin on its iconic Twinkie snack cakes with a Chocolate Creme variety, which was launched for Valentine’s Day. After a successful limited-edition run of the Chocolate Creme Twinkies, the company decided to reintroduce the new flavor on a permanent basis. A 10-pack retails for $4.29. www.hostesscakes.com Otis Spunkmeyer, San Leandro, CA, targets upscale food service establishments for its thaw-and-serve Supreme Muffins. Featuring abundant crowns covered with streusels and other premium toppings, the muffins are served in tulip-style cups that create a distinctive look. The muffins are available in five flavors: Blueberry Crumb Cake, Decadent Chocolate Chunk, Triple Berry Whole Grain, Banana Bread and Apple Cinnamon Pecan. www.spunkmeyer.com
110
/ Baking & Snack / March 2012
www.bakingandsnack.com
http://www.eco-planet.net
http://www.naturevalley.com
http://www.papabenskitchen.com
http://www.mike-sells.com
http://www.hostesscakes.com
http://www.spunkmeyer.com
http://www.bakingandsnack.com
Baking&Snack - March 2012
Table of Contents for the Digital Edition of Baking&Snack - March 2012
Baking&Snack - March 2012
Table of Contents
Table of Contents
Editorial - State of flux
Newsfront - GFF goes to Washington
Newsfront - Kellogg to emerge as No. 2 global snack player
Newsfront - Kellogg’s anticipates international expansion
In Brief
News - Turkington USA shuts down
News - GMA reports progress in sustainable business practice
News - Dawn Food Products names Clabber Girl top vendor
In Brief
News - School lunch rules may pose challenges for some bakers
News - Hispanics still changing US eating patterns
People
In Memoriam
First of its Kind
Cookie Trends - Hitting the Sweet Spot
Marketing Strategies - Reaching the Customer
Fats and Oils - A New Spin
Chemical Leavening - Give Leavening a Makeover
Natural Selection
Gluten Free Q&A - Innovating Gluten Freely
R&D Perspective - Untapped Cost Cutting Solutions
Dividers - Portioning Precisely
Cake Processing - Making Batter Better
Horizontal Wrappers - Sealing for Perfection
Meeting Preview - Peach of a Show
Shop the World
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - March 2012 - Baking&Snack - March 2012
Baking&Snack - March 2012 - 2
Baking&Snack - March 2012 - 3
Baking&Snack - March 2012 - 4
Baking&Snack - March 2012 - 5
Baking&Snack - March 2012 - 6
Baking&Snack - March 2012 - 7
Baking&Snack - March 2012 - 8
Baking&Snack - March 2012 - Table of Contents
Baking&Snack - March 2012 - 10
Baking&Snack - March 2012 - Table of Contents
Baking&Snack - March 2012 - Editorial - State of flux
Baking&Snack - March 2012 - 13
Baking&Snack - March 2012 - Newsfront - GFF goes to Washington
Baking&Snack - March 2012 - In Brief
Baking&Snack - March 2012 - In Brief
Baking&Snack - March 2012 - 17
Baking&Snack - March 2012 - News - School lunch rules may pose challenges for some bakers
Baking&Snack - March 2012 - 19
Baking&Snack - March 2012 - News - Hispanics still changing US eating patterns
Baking&Snack - March 2012 - In Memoriam
Baking&Snack - March 2012 - First of its Kind
Baking&Snack - March 2012 - 23
Baking&Snack - March 2012 - 24
Baking&Snack - March 2012 - 25
Baking&Snack - March 2012 - 26
Baking&Snack - March 2012 - 27
Baking&Snack - March 2012 - 28
Baking&Snack - March 2012 - 29
Baking&Snack - March 2012 - 30
Baking&Snack - March 2012 - 31
Baking&Snack - March 2012 - 32
Baking&Snack - March 2012 - Cookie Trends - Hitting the Sweet Spot
Baking&Snack - March 2012 - 34
Baking&Snack - March 2012 - 35
Baking&Snack - March 2012 - 36
Baking&Snack - March 2012 - 37
Baking&Snack - March 2012 - 38
Baking&Snack - March 2012 - 39
Baking&Snack - March 2012 - 40
Baking&Snack - March 2012 - 41
Baking&Snack - March 2012 - 42
Baking&Snack - March 2012 - 43
Baking&Snack - March 2012 - 44
Baking&Snack - March 2012 - Marketing Strategies - Reaching the Customer
Baking&Snack - March 2012 - 46
Baking&Snack - March 2012 - 47
Baking&Snack - March 2012 - 48
Baking&Snack - March 2012 - Fats and Oils - A New Spin
Baking&Snack - March 2012 - 50
Baking&Snack - March 2012 - 51
Baking&Snack - March 2012 - 52
Baking&Snack - March 2012 - 53
Baking&Snack - March 2012 - 54
Baking&Snack - March 2012 - 55
Baking&Snack - March 2012 - 56
Baking&Snack - March 2012 - Chemical Leavening - Give Leavening a Makeover
Baking&Snack - March 2012 - 58
Baking&Snack - March 2012 - 59
Baking&Snack - March 2012 - 60
Baking&Snack - March 2012 - 61
Baking&Snack - March 2012 - 62
Baking&Snack - March 2012 - 63
Baking&Snack - March 2012 - Natural Selection
Baking&Snack - March 2012 - 65
Baking&Snack - March 2012 - 66
Baking&Snack - March 2012 - Gluten Free Q&A - Innovating Gluten Freely
Baking&Snack - March 2012 - 68
Baking&Snack - March 2012 - 69
Baking&Snack - March 2012 - 70
Baking&Snack - March 2012 - R&D Perspective - Untapped Cost Cutting Solutions
Baking&Snack - March 2012 - 72
Baking&Snack - March 2012 - Dividers - Portioning Precisely
Baking&Snack - March 2012 - 74
Baking&Snack - March 2012 - 75
Baking&Snack - March 2012 - 76
Baking&Snack - March 2012 - 77
Baking&Snack - March 2012 - 78
Baking&Snack - March 2012 - 79
Baking&Snack - March 2012 - 80
Baking&Snack - March 2012 - Cake Processing - Making Batter Better
Baking&Snack - March 2012 - 82
Baking&Snack - March 2012 - 83
Baking&Snack - March 2012 - 84
Baking&Snack - March 2012 - 85
Baking&Snack - March 2012 - 86
Baking&Snack - March 2012 - Horizontal Wrappers - Sealing for Perfection
Baking&Snack - March 2012 - 88
Baking&Snack - March 2012 - 89
Baking&Snack - March 2012 - 90
Baking&Snack - March 2012 - 91
Baking&Snack - March 2012 - 92
Baking&Snack - March 2012 - 93
Baking&Snack - March 2012 - 94
Baking&Snack - March 2012 - 95
Baking&Snack - March 2012 - 96
Baking&Snack - March 2012 - Meeting Preview - Peach of a Show
Baking&Snack - March 2012 - Shop the World
Baking&Snack - March 2012 - 99
Baking&Snack - March 2012 - 100
Baking&Snack - March 2012 - Events
Baking&Snack - March 2012 - Innovations
Baking&Snack - March 2012 - Ingredient News
Baking&Snack - March 2012 - 104
Baking&Snack - March 2012 - Products & Packaging
Baking&Snack - March 2012 - 106
Baking&Snack - March 2012 - 107
Baking&Snack - March 2012 - 108
Baking&Snack - March 2012 - Patents
Baking&Snack - March 2012 - 110
Baking&Snack - March 2012 - New on the Shelf
Baking&Snack - March 2012 - Marketplace
Baking&Snack - March 2012 - 113
Baking&Snack - March 2012 - 114
Baking&Snack - March 2012 - 115
Baking&Snack - March 2012 - 116
Baking&Snack - March 2012 - Ad Index
Baking&Snack - March 2012 - New Product Spotlight
Baking&Snack - March 2012 - 119
Baking&Snack - March 2012 - 120
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