April 2008 - DM FTFT Bakery.cdr
Transcription
April 2008 - DM FTFT Bakery.cdr
fTfT Fast Track Fast Trends® bakery A Monthly Report from David Michael & Co. April 2008 Our monthly report on new bakery products includes sub-groups within the snack category, including bread, cakes, cereal/snack bars, mixes and cereal. This month 2,048 new bakery products were launched worldwide! Unique Product Launches Each month, we review launches to find the most unique new products from around the world. Company: Galaxy Granola Product: Granola Galaxy Meteorbites Country: USA Product Description: Granola Galaxy Meteorbites Granola Snacks are described as fruit baked granola with a boost, containing only 100 to 150 calories per pack. This product is 70% organic and is available in a 1.05-oz. pack in six varieties: Honey Peanut Butter; Nutty Apple Ginger; Blueberry Yogurt Flax; Maple Pecan Quinoa; Mexican Hot Chocolate; and Strawberry Banana Hemp. It has been on display at the Natural Products Expo West 2008. The company donates 1% of their sales to the natural environment. (Source: Mintel GNPD) Our Thoughts: Galaxy Granola figured out that the best part of the granola, is the clusters. These clusters are poppable, the flavors are fun, and we love the use of the alternative grains. Company: Bear Naked Product: Bear Naked Native Breakfast Cereal Country: USA Product Description: Bear Naked Native Yumberry Goji Currant contains 14g of whole grain. It is a unique combination of goji berries, black currants and whole grain granola with a splash of yummy yumberry juice. This kosher certified product is free from preservatives, cholesterol, trans fat, hydrogenated oils, artificial flavors and high fructose corn syrup. This product retails in a 12oz. pack. Also available in this range are the following varieties: Mango Agave Almond; and Maple Hemp Walnut. (Source: Mintel GNPD) Company: Dr. Oetker Product: Dr. Oetker Country: Finland Product Description: Dr.Oetker has launched Paistovalmis Taikina Vaalea Kakku (Ready To Bake Light Dough Cake) that can be baked in 30 minutes. This product is free from preservatives and is said to taste and smell like home made cake. The product is available in a 650g pack that makes 8-10 portions. Also available in a Suklaa Kakku (Chocolate Cake) variety. (Source: Mintel GNPD) Our Thoughts: We know, we know. You’ve seen it already. Ready to bake liquid cake batter in a pouch is the still one of the coolest products we’ve seen in years, and continues to WOW us. (And since we like to WOW others...) Open the pouch, pour into a pan, and bake. Your don’t even have to add water!!! Company: Kraft Foods Product: Fontaneda Linea Activa Fibra Bifidus Country: Spain Product Description: Fontaneda Linea Activa Fibra Bifidus (Biscuits with Fibre and Bifidus) contain 23% fibre from wheat bran. These biscuits are formulated with bifidus bacteria to help improve digestion. This product is retailed in a 350g pack. (Source: Mintel GNPD) Our Thoughts: Probiotics are not just for dairy foods. In fact, earlier this week, one of our co-workers came back from a trip to South Korea with a product called Hej! - a soft candy chew filled a with cream center that’s loaded with bifidobacterium. Our Thoughts: Who knew granola was so trendy? Bear Naked takes granola to another level by offering the very first non-beverage yumberry product in the U.S. The package also states that the product is a combination of Western grains, and Eastern fruits. Company: Kellogg’s Product: Froot Loops Crayola Country: Colombia Product Description: Kellogg's Froot Loops Crayola Multi-Colored Cereal is enriched with 12 vitamins and minerals, including vitamin C and calcium. This product contains three fruit flavoured Crayola toppings for children to pour over the cereal to create a colorful breakfast. This product is retailed in a 405g pack. (Source: Mintel GNPD) Our Thoughts: In case your Loops weren’t Frooty enough – go ahead and add Crayola branded syrups to them. Each box contains three flavors - cherry, blackberry lemon and mandarin. Kids LOVE to play with their food, and really enjoy customization. This is a truly innovative idea! A Look at Snack/Cereal/Energy Bars sub-category close-up Top 15 Flavors Worldwide The first thing we noticed about this month’s bar launches was that every cranberry flavored bar was from outside of North America. Pretty amazing if you consider that cranberry is a North American fruit that just a few years ago, was still mainly used in North America. But baby, how it’s grown! Not only have new cranberry flavored products continued to increase steadily in North America, but Europe, as well, has shown tremendous growth. Second to Europe, Asia Pacific also has a small, but growing, number of new cranberry products. But enough about the cranberry! Sweet & savory combos are also big this month. In the U.S., Kraft launched a new South Beach cereal bar in Cherry Almond, and ProBar has launched a new Sweet & Savory line with Sesame Goji, Maple Pecan, Kettle Corn, Cherry Pretzel and Cocoa Pistachio flavors. trend corner Dessert trends are a source of inspiration for confection, dairy, bakery and beverage manufacturers alike. This month, we check out some of the hottest trends on the dessert menu. Retro Classics It all started with Carrie Bradshaw. When she and Miranda sat in front of NYC's Magnolia Bakery on an episode of Sex & the City, savoring beautifully simple cupcakes with pink icing, a mad rush was on for the sweet confections. From this mad obsession for cupcake bakeries (still very much alive) evolved a dessert regression for adults. How can we enjoy our favorite childhood treats, now? Maybe by adding more adult twists. How about alcohol inspired flavors and upscale ingredients – Orange Liqueur Molten Lava Chocolate Cookies anyone? That's a treat from our 2007 Innovation Roadshow®. Indulgent Regardless of how involved, or healthy a product is, it still has to taste good, which is why you can't go wrong with indulgent flavors. On the restaurant menu, the more chocolatey the better. Within this past year, Charlie Brown's launched a Milky Way Mousse Cake, Janos Restaurant launched a Warm Mole Chocolate Cake, and Outback Steakhouse launched the Chocolate Chocolate Tower. Mini is Ini Forget supersize, restaurants are miniaturizing everything from burgers to sundaes. Currently, Applebee's and TGI Friday's are both listing mini desserts on their menus. After a large meal, these miniaturized treats (hot fudge sundae, key lime pie, brownie sundae, etc.), are the perfect amount for diners who are simply too full for dessert. Mini desserts at reasonable prices, give diners a sweet ending, with less calories. They also allow diners to order multiple desserts to taste and share. Bring on the Flavor It's no surprise that the flavors most often represented on the restaurant menu are chocolate and vanilla. But beyond the indulgent (white chocolate, (Source: Mintel GNPD) Let Them Eat Chocolate Mousse Cake! caramel, cheesecake) and fruit flavor basics (strawberry, lemon, raspberry, peach, lemon, lime) we find some very interesting and trendy flavors: pear, plum, green tea, passionfruit, single origin dark chocolate, Chinese 5 Spice (in tarts and creams), Kaffir Lime Leaf, meyer lemon, blood orange, red bean (in Japanese ice cream and chilled dessert soup), tres leches (pudding and cake), kumquat (sorbet), crème fraiche (ice cream), pomegranate, quince (jam and pies), green cardamom (crème brulee), balsamic vinegar (as is, or in jam or sorbet), lavender (cake and ice cream), cajeta, huckleberry, black sesame (ice cream), rose/rosewater (sorbet and ice cream), hibiscus (chilled soup), cucumber, and so on. Upscale & Ethnic Consumers palates are evolving. No longer does a diner have to go to a fancy restaurant for a upscale, or ethnic flavored dish. Restaurant chains (even casual locales) are increasingly offering upscale dishes that are value priced, and accessible for the general public. Burger King now offers a Dulce de Leche Cheesecake and Black Angus Steakhouse offers a Chocolate Baked Alaska. Unique Combinations Savory, spicy and salty flavors are increasingly infiltrating our dessert menus. More restaurants are offering cheese plates as dessert options, as well as ingredients such as salted caramel and habanero pepper. On the restaurant menu, the upscale Handke's Cuisine recently featured a Tomato and Basil Sorbet, the Magnolia Grill offers a “PBJ” Sorbet (concord grape sorbet with a peanut butter shortbread), and Janos Restaurant featured a limited time Caramel Corn Lollipop. While this trend is found more often on upscale menus, it is still adaptable for a mainstream audience. We've already seen it take hold in the supermarket. More sweet & salty combinations are now available across a variety of categories, including snack foods and ice creams. Published by David Michael’s Marketing Department © Copyright 2008, David Michael & Co.