BakeMark's Bakin N Rockin - February 2011 - (Page 4)

Consumption Habits According to Phil Lempert, founder of Food Nutrition & Science and CEO of The Lempert Report and SupermarketGuru. com, 2011 will mark the time when Americans make permanent, positive changes in their diets. “People will stop demonizing single nutrients or ingredients and begin approaching food more holistically,” says Lempert. “Shoppers will circle the aisles seeking foods rich in substance, vitamins, minerals and, of course, taste.” Sam’s Club, a leading membership warehouse club, recently highlighted taste during its eighth annual Holiday Taste of Sam’s Club, a nationwide event that offers Sam’s Club members and guests the opportunity to sample a wide-variety of decadent and gourmet foods, preview cooking demonstrations and take part in holiday decoration workshops. “The Holiday Taste of Sam’s Club event is a great way to k kick-off the holiday season to try delicious favorites and new recip from Sam’s Club, while taking part in live cooking and decopes r rating demonstrations,” says Shawn Baldwin, senior vice president o Fresh, Freezer and Cooler at Sam’s Club. “The tastings will offer of s something for everyone, from gourmet appetizers and entrees to f fresh fruits, vegetables and locally prepared desserts.” Lempert says in 2011 shoppers can expect easier-to-read labels, produce stickers that highlight the health benefits, products with Vitamin D to be touted everywhere and sodas with less carbonation, a blend of Stevia and sugar to keep calories low, and more fruit based flavors. Lempert adds that “local” products will be huge and shoppers can expect major food companies to introduce regional flavors and items based on what’s local to their area. “The new economy has created a boldness and willingness to change how we work, how we cook and how we eat,” says Kay Logsdon of The Food Channel. siasts h l Pie Da Pie enthu wake of Nationa essert is taking d he year! In t 23, the deep dish s have claimed undit uary was Jan nter stage. Pie p as the hottest ce es dessert’s tory over cupcak rities are od autho 11. vic nd fo pie’s r 2011, a t dessert of 20 ection fo conf trendies g pie the callin ed Declarest Pie di the Trenof 2011 e Dessevretreason to celebrya, twhthis ich a The Food Channel Top 10 Trends for 2011: The Canning Comeback – “Putting Up” is gaining popularity for both economy and health. Men in Aprons – Layoffs have led to more men cooking. Local Somewhere – We care about hand-tended no matter where it’s grown. Don’t Ask, Don’t Tell – We’re tired of being told what we can eat. Appetite for Food Apps – Social media is our guide and our coupon source. Small is the New Big Business – Corporations are thinking like small businesses. Fresh Every Day – Rooftop gardens are just part of this trend. Chefs in Schools – Better flavor is possible in an institutional setting. Discomfort Foods – Change makes us comfortable with more change. Eating for Other Things – We are working longer, and want all the gusto. http://www.yourbakemark.com

Table of Contents for the Digital Edition of BakeMark's Bakin N Rockin - February 2011

BakeMark's Bakin N Rockin - February 2011
Production idead - Hispanic Breads & Pastries
Merchandising Tips - Social Networking
Product Trends - Consumption Habits
The Food Channel Top 10 Trends for 2011
Product Trends
Bakery Profile - Torrance Bakery Rolls with the Changes

BakeMark's Bakin N Rockin - February 2011