Writing’s on the wall
Products on the show floor at IDDBA’s Dairy-Deli-Bake in Houston June 5-7 played off the hottest trends and freshest flavors that consumers are looking for.
Dawn Foods’ Trends wall outlined eight macro food trends — from Luxury Revalued to Mash-Up Mania to My Food’s Backstory — and explained how each would apply to bakery.
Let them eat mousse torte
In cakes, Dawn has focused on opportunity gaps for its clients in terms of timing, flavor, price and promotions. For example, consumers are willing to spend a little more money on an occasion cake, but there aren’t a lot of options at the $12-$15 price point.
The Tiramisu Mousse Torte is an indulgent dessert targeted to Hispanics.
La Bree’s Bakery’s mini cupcake container won’t mess up the icing — even if you flip it upside-down.
Original Cakerie showed off cakes with tea flavors, including a White Chocolate Matcha Latte Cake and a White Chocolate Chai Latte Cake. The flavors should remind customers of a Starbucks latte.
With the grain
Many companies displayed breads made with ancient or sprouted grains, including this sprouted grain boule from Tribeca Oven.
What a pair
New packaging on Burnett Dairy’s Wood River Creamery cheeses includes drink pairings. The company also displayed five new bold cheese flavors: Black Truffle, Mango Habanero, Chipotle Garlic, Applewood Smoked Sea Salt and Espresso Brava.
Research from Arthur Schuman’s Yellow Door Creamery has shown Millennials don’t particularly like stinky cheeses like blue and they don’t want to have to touch them. With that in mind, the company’s new Brilliant Blue line includes a crumbled cheese in a flip top package to easily add to salads or other dishes, as well as packages of pre-sliced blue in single-use portions.
A new offering from Sincerely Brigitte was a party tray package of pre-sliced cheeses. The company has also come out with bold flavors, such as Wasabi, Tarragon Ginger, Jalapeno Cilantro and Chipotle.
It’s a natural
Reser’s has worked to remove artificial flavors and colors, hydrogenated oils and high fructose corn syrup from many items in its deli product lines.
Stonemill Kitchen dips now call out on the packaging that they contain no artificial flavors or colors. Reser’s also reformulated the whole line to include more dairy to make the products more dippable.
Nestle Professional created heat-and-eat meal kits for retailers, who can add leftover deli meats to the meals and package as single-serve or family size. Varieties include Chipotle Mac and Cheese, Stroganoff and Tuscan Style Cavatappi.
To the limit
Bold flavors could also be found in deli adjacent categories, like Pretzel Crisps’ limited batch Bacon Habanero.
Ancient grains moved beyond bread with Paul’s Quinoa’s bars.