inStore - November/December 2013 - (Page 3)

editor's note the summer issue take a vacation You are not alone if you feel like it's time for a vacation. The mad rush A number of bakers say that there are no immediate drop-in solutions of Thanksgiving has passed, and the hectic Christmas season is almost that will deliver the exact same results as what they use now for cake upon us. Soon it will be a new year. With all the time and energy you've icings. Said one bakery executive, "I worry about taste. If we give the invested in growing your business during the past year, you deserve consumer a product that doesn't taste as good, then the consumer a break, so take it. Spend a day or two to clear your thoughts. Read a will have one more reason not to buy our product." Stay tuned to this book. Spend time with friends and family. Then invest a few hours in a important issue by following news updates on our site, www.bakemag. little homework. com/instore. The coming year is certain to bring on a slew of challenges. For Now as you look beyond the dark clouds, there are silver linings. bakeries, in particular, the trans fat issue will be a big one. In November, Annual sales at instore bakeries have grown between 4% and 5% in the Food and Drug Administration announced its preliminary determi- each of the past four years since the 2008-09 recession. Annual sales nation that partially hydrogenated oils, the primary dietary source of at service delis have risen to the same 4-5% growth rate during the artificial trans fat in processed foods, are not "generally recognized as past two years, after hitting a plateau in the aftermath of the recession. safe" for use in food. The agency opened a 60-day comment period to Bakery and deli shoppers continue to trust that their favorite grocery collect additional data and to gain input on the time potentially needed stores and supermarkets will offer the products they love. for food manufacturers to reformulate products that currently contain artificial trans fat, should this determination be finalized. To achieve further sales growth, planning ahead is your greatest ally. In this issue, we put the spotlight on innovative product ideas and Bakeries and delis have good reason for concern. Should the FDA push merchandising strategies for the all-important late spring and early forward a ban on artificial trans fats, the industry will require time to summer season. There are at least seven major holidays or special adjust. And it may be an expensive adjustment. Trans free frying oils occasions to capitalize on from May to early July. Having a strong are readily available for frying donuts and other fried foods, as are trans plan of action will be essential to your success. So think about all the free shortenings and oils for producing sweet goods and cakes. Among exciting programs you can implement in the summer, as you take bakers I visit with regularly, their chief concern relates to cake icings. a breath in January and plan ahead for a prosperous 2014. John Unrein junrein@sosland.com instore * NOV + DEC 2013 * 3 http://www.bakemag.com/instore

Table of Contents for the Digital Edition of inStore - November/December 2013

inStore - November/December 2013
Editor's Note - The Summer Issue
What's in store for June & July
Table of Contents
News - On Our Radar
Consumer Insights - Sweet Goods
Deli Sandwiches
Millennials
Gear Up for Summer - Summer Sensations
Gear Up for Graduation - Graduation Party
Gear Up for Weddings - Lucrative Wedding Cakes
Gear Up for Specialty Foods - Why Specialty Foods are so Special
Product Trends - First to Market
Ad Index
Next Up: Gear Up for Halloween

inStore - November/December 2013