Baking & Snack - August 2009 - 28

FROZEN DOUGH

and the National Restaurant Association show in May, the retail version of the product will be rolled
out in a test market within the next
six months.
Bridor USA, Vineland, NJ, is another company finding success with
private-label specialization, a trend
that mirrors a national and international rejection of brand names for
lower-priced private-label products.
In June, the company introduced a
line of flavored breads - Fig & Apricot, Tumeric & Chive, Buckwheat
& Pumpkin Seed and Green Tea &
Peppermint - at the International
Dairy Deli and Bakery Association
show in Atlanta, GA. A recent survey
by the Private Label Manufacturers
Association found that 91% say they
will continue to buy store brands after the recession ends.
"Bridor makes it a priority to pay
attention to emerging trends and listen to our retailers," said Ron Cardey,
president, Bridor USA. "Retailers are
closer to the ultimate consumer than
the manufacturer, and it's a good
place to sit down and find out what
they need."
The Future of Food Retailing,
a webinar presented by Willard
Bishop and The Food Institute,

ᮡ Bridor USA's new flavored breads help provide excitement
for retail bakery customers.
BRIDOR USA

BAKING & SNACK / August 2009

ᮡ De Iorio's dough ball was designed to deliver three or more menu items in one SKU.
DE IORIO'S

highlighted the growing importance of private labels. As a result of
increased interest in private-label
products, The Food Institute predicted a narrowing opportunity for
premium products within dominant
industries. In turn, retailers will
continue to weed out products not
delivering a substantial and unique
incremental value.
CUSTOMER DRIVEN. With shelf
space at a premium, the right
product for the
right
customer
has become more
critical than ever.
In response to
continued demand
for better-for-you
foods, Crawford's
Wholesale, Indianapolis, IN,
rolled out its
thaw-and-s ell
Sweet
Results
100 Bakery line
at IDDBA. An offshoot of its original "full
calorie" Sweet Results line,
Sweet Results 100 was created for
the way people want to eat, according to Rick Crawford, a certified

master baker and owner of
Crawford's Wholesale.
"The consensus for a cookie such
as Sweet Results 100 came from
people who eat healthy foods, and
the percentage of people wanting
healthy products continues to grow,"
Mr. Crawford said.
He observed a commonality between customers doing something
greater than themselves, such as
volunteering, that reflects a concern
for the greater community good and
ultimately influences the kind of
food choices they make. "I believe
that this idea crosses socioeconomic
backgrounds, and when we present
these attributes to merchandisers in
stores, they understand. We are both
looking for smart customers."
More than ever, consumers are
making manufacturers hyperaware
of their expectations. For companies such as Ecce Panis, a producer of parbaked artisan breads,
consumer testing and feedback
are instrumental. Its Eat Well line
features hand-crafted, small-batch
breads made with all-natural ingredients. The company was recently
acquired by Campbell Soup Company, Camden, NJ.
"Artisan bread consumers are very

Baking & Snack - August 2009

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