Baking & Snack - February 2016 - 150

NEW PRODUCT SPOTLIGHT

B
Pepperidge Farm caters to the
sophisticated palate with its new
line of savory cheese breads.

Pepperidge Farm
adds excitement
to sandwiches
with its new line of
cheese breads.
Pepperidge Farm

150 Baking & Snack February 2016 / www.bakingandsnack.com

Bread can make or break a sandwich. No matter how incredible the other ingredients may be, if the bread is subpar, the
whole sandwich suffers. Pepperidge Farm, Norwalk, CT,
seeks to turn sandwiches from good to great with its new line
of cheese breads.
Available in three varieties, Cheddar Potato, 3 Cheese
Italian (containing Romano, parmesan and mozzarella) and
Asiago, these breads provide a visible swirl of flavor and an
alternative to white and wheat varieties. Hector Briones, director, fresh and frozen bakery, pointed to the rise of craft
and artisan products in the foodservice industry as the inspiration for these new loaves.
"We noticed a trend toward 'craveable sandwiches' -
more than a typical ham and cheese - appearing in quickservice restaurant menus, grocery stores, print publications
and blogs," Mr. Briones said. "We feel the key ingredient to
these mouthwatering sandwiches is the bread. This insight
inspired our bakers to craft a bread that allows consumers
to build a more enticing and exciting sandwich from the
comfort of their own kitchens."
The cheese bread is sold as a 14-oz, double-wrapped half
loaf and has a suggested retail price of $3.99. All three varieties contain 120 Cal, 0.5 g saturated fat and 3 g sugar per
slice.
Pepperidge Farm has already seen success with its Swirl
bread line that includes Raisin Cinnamon, French Toast,
Blueberry and other sweet varieties. It's no surprise the
company seeks to emulate that success in the savory realm.
The cheese bread line was introduced in September in the
Midwest/Great Lakes region. Images of the bread line were
unveiled on Facebook at the beginning of November with
the taglines such as "What makes bread better? The taste of
cheese in every bite, that's what!" and "Our bakers took our
amazingly delicious bread and added delectable swirls of
cheese flavor to every bit! They're our heroes!"
Pepperidge Farm was founded in 1937 by Connecticut
housewife Margaret Rudkin. After her son was diagnosed
with an allergy to commercial breads containing preservatives and artificial flavors, she began selling bread that she
baked in her own kitchen using only natural ingredients.
Seventy-nine years later, this new line is baked at Pepperidge
Farm's production facility in Downers Grove, IL.
Mr. Briones noted that the new line is aimed at young
families and "sandwich-lovers of all ages."
"The target is a consumer who is looking to break out of
their ordinary sandwich routine and make a more delicious
sandwich from the convenience of their own home," he
said. "We are looking forward to delighting our consumers
with the delicious flavors we are currently selling."
- Matt Hamer

http://www.bakingandsnack.com

Baking & Snack - February 2016

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