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.