IDDBA helps its members enhance their economic position by providing opportunities for professional dialogue, education, exchange of industry data and selling opportunities, and educational programs.
IDDBA's annual seminar & expo features the finest in dairy, deli and bakery: new products, new suppliers, new contacts, new (and old) buyers, and new ideas. The 2014 show featured more than 1,800 exhibitors and more than 9,000 conference attendees.
In 2014, there were numerous innovations and exciting new products around every corner. Here is a sampling of what was presented at the IDDBA 2014 expo.
New Kretschmar Master’s Cut Deli Meats combine bold, culinary-inspired flavors from around the globe with only the finest cuts of hand-trimmed meats to deliver a taste experience like no other. Flavors include Mesquite Bourbon Turkey Breast, Sun Dried Tomato Turkey Breast, Pastrami Seasoned Turkey Breast, Black Pepper & Jalapeño Ham, and Chipotle BBQ Chicken Breast.
Bakery Crafts features a wide selection of decorating tools and ideas for cakes and cupcakes, including Santa Treat Wraps and snowflake and ornament decorations. Bakery Crafts also introduced new licensed properties including Hello Kitty decorations for cake decorators.
For instore sandwich programs, Rich’s introduced “Our Specialty” flatbreads that include many different types of flatbreads, pocket breads, Naan, and pizza crusts. According to Datassential Menu Trends, the flatbread platform has experienced significant growth at restaurants in the past few years, as flatbread menu penetration has more than doubled since 2009. Instore bakery flatbread volume rose by 4.2 percent in 2013, according to Nielsen Perishables Group.
One factor driving this trend is increased interest in healthier options. From Rich’s, their new Made with Whole Grain Wheat Pita and Multigrain Sandwich Flats are a good source of fiber. According to new Technomic research, most consumers place high importance on health for sandwiches at lunch (51 percent) and dinner (53 percent). Convenience and portability are other key factors. Three out of every five sandwiches (61 percent) that consumers order are taken to go, and 49 percent of consumers sometimes purchase grab-and-go sandwiches.
Showcasing for the first time at Maplehurst Bakeries booth, All But Gluten is a new gluten-free brand from Weston Bakeries Limited. The line includes muffins, breads and hamburger buns.
Backed by 125 years of quality, All But Gluten is one of the only gluten-free lines available in the fresh bakery section. All But Gluten products are made in facilities that have been certified to produce gluten-free products. The North American production facilities are dedicated, gluten-free facilities that have been certified by the Gluten-Free Certification Program as endorsed by the National Foundation for Celiac Awareness (NFCA).
New specialty cheese options help instores reach America’s snacking generation with ease. BelGioioso features new snacking products for specialty cheeses, including Asiago Snacking Cubes, Fresh Mozzarella Snacking Cheese, and Shredded Zesty Blend (with Peperoncino and Provolone).
Fresh N Tasty Bakery Pouches from Robbie Fantastic Flexibles help to guarantee baked goods taste fresher, longer, and are the preferred choice of consumers.
In an independent study of sensory and shelf life factors conducted by prestigious Clemson University Packaging Science Department, the Fresh N Tasty Pouch clearly outperformed clamshell packaging.
The study concluded that baked goods retained optimal moisture content and texture when in the pouch as compared to the clamshell. The improved quality of the baked goods resulted in substantial increases in purchase interest and like-ability among the consumers in the study.
Part two of our favorite muffin and loaf cake flavors for the Autumn-Winter season. We firmly believe once you taste our muffins and cakes, you will love them.