Milling & Baking News - March 14, 2017 - 35

X
(see related story on Page 10).
For Pepperidge Farm, Inc., Norwalk,
Conn., building on strengths was a
principal focus in innovation over the
past year. The company's Swirl brand
breakfast bread line has enjoyed leadership in the breakfast bread category
for a number of years, and a new addition to the line will be launched in
coming weeks. Meanwhile, the company said its overall experience in the
bread market has been difficult.
With the approach of the company's
80th anniversary, Pepperidge in 2016 introduced a new base Swirl formulation
with extra cinnamon, the company said.
In late March, Pepperidge Farm will
expand its line with Swirl Oatmeal.
"The new product will delight consumers with the delicious taste they
love from Swirl in a more satiating
slice - a breakfast solution so tasty
it can be eaten straight from the bag
and, with oatmeal and a thicker slice,
it will hold kids over until lunch," the
company said.
The variety will be the 10th in the
Swirl line, which also includes cinnamon, raisin cinnamon, brown
sugar cinnamon, 100% whole wheat

cinnamon with raisins, French toast
and chocolate banana. Plus, seasonally, the company offers caramel apple,
pumpkin spice and blueberry.
In the most recent financial report,
Campbell Soup Co. said fresh bakery
products were a drag on overall sales
at Pepperidge Farm, Inc.
"Our fresh bakery sales declined
as a result of intensified competitive
activity, especially in the sandwich
bread category," said Denise Morrison, president and chief executive officer of Campbell
Soup Co., the parent of Pepperidge Farm. It was the second straight quarter in which she
cited competitive pressures in
bread, noting at the time quality improvements were being
implemented for the Swirl
line (but without elaboration).
Regionally, Pepperidge will
be introducing two new soft,
New varieties to be introduced
under the Harvest Classics brand
include a 100% whole wheat
soft bread.

Bread Product Perspective

long varieties under the Harvest Classics
brand later in March, the company said.
Honey wheat and 100% whole wheat
varieties will be offered. The 100% whole
wheat showcases the whole grains content on the front of the package.
Asked by Milling & Baking News
about the bread marketplace, the company emphasized the role it plays in
boosting whole grains intake, citing
the "nearly 4 billion servings of whole
grains annually" the company provides consumers.
While Hostess Brands, Inc.,
Kansas City, has not aggressively moved deeper into the
bread market in the past year,
executives at the company suggest opportunities may exist in
the in-store bakery (I.S.B.) section. While Hostess' first move
in I.S.B., acquiring Superior
Cake Products, Inc., has been
centered on the sweet goods
category, William D. Toler,
president, has said many opportunities exist in in-store
bakeries.
"There have been a number of businesses that sold last

Great taste you can
feel good about
Since 1882, Siemer Milling Company has set the
standard for quality and service in bakery flours.
Our legacy is built on our commitment to the finest,
responsibly grown wheat
at backed by our history of
innovation, giving you wholesome
some quality you can trust.

to learn more visit
our new website @

siemermilling.com
bakingbusiness.com / world-grain.com

217-857-3131

Quality Grain
Solutions
for over

134 years
Milling & Baking News XMarch 14, 2017 / 35

Teutopolis, IL * Hopkinsville, KY * West Harrison, IN
http://www.siemermilling.com http://www.bakingbusiness.com http://www.world-grain.com
Milling & Baking News - March 14, 2017

Table of Contents for the Digital Edition of Milling & Baking News - March 14, 2017
