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Wegmans adds fresh gluten-free treats to bakery

Responding to customer requests, all Wegmans Food Markets stores now carry fresh gluten-free brownies, chocolate chip cookies, snickerdoodles and cupcakes.

“We’re very proud of the work that has gone into these new bakery items,” Mike Gross, category merchant for bakery at the Rochester, N.Y.-based chain, said in a press release. “Customers have been telling us for some time how much it would mean to be able to pick up a delicious, gluten-free dessert when there’s no time to bake at home, and we believe these will get a big thumbs up for taste!”

Though Wegmans’ chefs created the recipes for the treats, bakery partner Get Fresh Bakehouse, Fairfield, N.J., supplies the gluten-free products to the retailer’s 85 stores. The baked goods are made in a dedicated gluten-free facility.

Wegmans is working on developing gluten-free breads and cakes.

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Supermarket News

Wegmans adds fresh gluten-free treats to bakery

Responding to customer requests, all Wegmans Food Markets stores now carry fresh gluten-free brownies, chocolate chip cookies, snickerdoodles and cupcakes.

“We’re very proud of the work that has gone into these new bakery items,” Mike Gross, category merchant for bakery at the Rochester, N.Y.-based chain, said in a press release. “Customers have been telling us for some time how much it would mean to be able to pick up a delicious, gluten-free dessert when there’s no time to bake at home, and we believe these will get a big thumbs up for taste!”

Though Wegmans’ chefs created the recipes for the treats, bakery partner Get Fresh Bakehouse, Fairfield, N.J., supplies the gluten-free products to the retailer’s 85 stores. The baked goods are made in a dedicated gluten-free facility.

Wegmans is working on developing gluten-free breads and cakes.

Suggested Categories More from Supermarket News

Supermarket News

Wegmans adds fresh gluten-free treats to bakery

Responding to customer requests, all Wegmans Food Markets stores now carry fresh gluten-free brownies, chocolate chip cookies, snickerdoodles and cupcakes.

“We’re very proud of the work that has gone into these new bakery items,” Mike Gross, category merchant for bakery at the Rochester, N.Y.-based chain, said in a press release. “Customers have been telling us for some time how much it would mean to be able to pick up a delicious, gluten-free dessert when there’s no time to bake at home, and we believe these will get a big thumbs up for taste!”

Though Wegmans’ chefs created the recipes for the treats, bakery partner Get Fresh Bakehouse, Fairfield, N.J., supplies the gluten-free products to the retailer’s 85 stores. The baked goods are made in a dedicated gluten-free facility.

Wegmans is working on developing gluten-free breads and cakes.

Suggested Categories More from Supermarket News

Supermarket News

Wegmans adds fresh gluten-free treats to bakery

Responding to customer requests, all Wegmans Food Markets stores now carry fresh gluten-free brownies, chocolate chip cookies, snickerdoodles and cupcakes.

“We’re very proud of the work that has gone into these new bakery items,” Mike Gross, category merchant for bakery at the Rochester, N.Y.-based chain, said in a press release. “Customers have been telling us for some time how much it would mean to be able to pick up a delicious, gluten-free dessert when there’s no time to bake at home, and we believe these will get a big thumbs up for taste!”

Though Wegmans’ chefs created the recipes for the treats, bakery partner Get Fresh Bakehouse, Fairfield, N.J., supplies the gluten-free products to the retailer’s 85 stores. The baked goods are made in a dedicated gluten-free facility.

Wegmans is working on developing gluten-free breads and cakes.

Suggested Categories More from Supermarket News

Supermarket News

Wegmans adds fresh gluten-free treats to bakery

Responding to customer requests, all Wegmans Food Markets stores now carry fresh gluten-free brownies, chocolate chip cookies, snickerdoodles and cupcakes.

“We’re very proud of the work that has gone into these new bakery items,” Mike Gross, category merchant for bakery at the Rochester, N.Y.-based chain, said in a press release. “Customers have been telling us for some time how much it would mean to be able to pick up a delicious, gluten-free dessert when there’s no time to bake at home, and we believe these will get a big thumbs up for taste!”

Though Wegmans’ chefs created the recipes for the treats, bakery partner Get Fresh Bakehouse, Fairfield, N.J., supplies the gluten-free products to the retailer’s 85 stores. The baked goods are made in a dedicated gluten-free facility.

Wegmans is working on developing gluten-free breads and cakes.

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Supermarket News

Metro to acquire specialty bakery

Metro Inc. on Tuesday said it has agreed to acquire a majority interest in specialty bakery chain Première Moisson.

The retailer said the initiative would support its efforts to differentiate its grocery stores behind fresh products and presents an opportunity to grow the Première Moisson brand beyond Quebec.

The deal calls for Metro to acquire 23 stores and three production centers. The Colpron-Fiset family, which founded the bakery in 1992, will retain 25% of Première Moisson’s capital and will continue to manage the company. The transaction is expected to close in coming weeks, the companies said. Financial terms were not disclosed. 

“We are thrilled about this partnership with Première Moisson, the leader in premium artisan breads in Quebec. This transaction will further differentiate our banners and allow us to even better meet the needs of customers who are looking for the very best fresh products. It also represents a growth opportunity for Première Moisson’s activities throughout Quebec and eventually elsewhere,” said Eric R. La Flèche, president and CEO of Metro Inc.

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Supermarket News

Millennials leave primary channel to shop deli, bakery

Many Millennial shoppers look for items in dairy, deli and bakery outside of their primary store, The Hartman Group CEO Laurie Demeritt said in a session at IDDBA’s Dairy-Deli-Bake 2014 in Denver last week. The session was titled “Key Shifts in Food Culture: How Consumer Preferences and Behaviors are Evolving and How to Respond.” While their reasons for shopping elsewhere differ by category, Millennials often go looking for what they perceive are value, selection and …

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Supermarket News

IDDBA 2014: Many Millennials leave primary channel to shop dairy, deli, bakery

Many Millennial shoppers look for items in dairy, deli and bakery outside of their primary store, The Hartman Group CEO Laurie Demeritt said in an IDDBA session titled “Key Shifts in Food Culture: How Consumer Preferences and Behaviors are Evolving and How to Respond.”

While their reasons for shopping elsewhere differ by category, Millennials often go looking for what they perceive are value and variety, Demeritt said.

Sometimes Millennials shop fresh categories in other mainstream stores, but for categories like specialty cheeses and bakery they are seeking out specialty stores. Half of Millennials leave their primary store to buy specialty cheese, Demeritt said.

Millennials are also more likely than Boomers to regularly shop these perimeter categories. Two thirds of Gen Y shop at least monthly for specialty meats, compared to 45% of Boomers, and 61% shop at least monthly for specialty cheese, vs. 39% of Boomers.

In the past three months, Millennials shopped an average of nine different stores, compared to the Boomer average of six stores. However, Millennials don’t see themselves as not brand loyal, Demeritt said. They just want to explore and take advantage of all the different options that are available.

Demeritt’s presentation was based on a new IDDBA-commissioned study called “Engaging the Evolving Shopper: Serving the New American Appetite” that was conducted by The Hartman Group.

Supermarket News

IDDBA 2014: Many Millennials leave primary channel to shop dairy, deli, bakery

Many Millennial shoppers look for items in dairy, deli and bakery outside of their primary store, The Hartman Group CEO Laurie Demeritt said in an IDDBA session titled “Key Shifts in Food Culture: How Consumer Preferences and Behaviors are Evolving and How to Respond.”

While their reasons for shopping elsewhere differ by category, Millennials often go looking for what they perceive are value and variety, Demeritt said.

Sometimes Millennials shop fresh categories in other mainstream stores, but for categories like specialty cheeses and bakery they are seeking out specialty stores. Half of Millennials leave their primary store to buy specialty cheese, Demeritt said.

Millennials are also more likely than Boomers to regularly shop these perimeter categories. Two thirds of Gen Y shop at least monthly for specialty meats, compared to 45% of Boomers, and 61% shop at least monthly for specialty cheese, vs. 39% of Boomers.

In the past three months, Millennials shopped an average of nine different stores, compared to the Boomer average of six stores. However, Millennials don’t see themselves as not brand loyal, Demeritt said. They just want to explore and take advantage of all the different options that are available.

Demeritt’s presentation was based on a new IDDBA-commissioned study called “Engaging the Evolving Shopper: Serving the New American Appetite” that was conducted by The Hartman Group.

Supermarket News

Upper crust: bakery breads have new flavors and portions

Bakery bread sales are finally rising. Overall, bakery bread dollar sales were up 2.5% and volume sales were flat, over the 52 weeks ending March 26, according to Nielsen Perishables Perishables Group. The category brough in $ 1.6 billion in sales last year. “As a category, in-store bakery breads are kind of a mixed bag,” said Jonna Parker, director of account services at Nielsen Perishabes Group. “It’s certainly a category that has struggled over the last five years …

Why Subscribe To SN Digital Access?

Digital Access gives you unlimited online access to our most premium news and analysis such as bakery breads have new flavors and portions. This includes in-depth stories and insights from our team of editors and guest writers as well as free eNewsletters, blogs, real-time polls, archives and more. In addition you will also receive a complimentary copy of SN’s salary survey sent to you by email.

Click here to read the FAQ page if you have any questions (opens in a new window)

Attention Paid Print Subscribers:  While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.

Supermarket News

FDA Sends Warning Letters to Dairy Farm, Bakery, and Four Seafood Processors

Four seafood processors, an Ohio bakery, and a New York dairy farm are among the food companies receiving recent warning letters from the U.S Food and Drug Administration. FDA district offices in New York, Philadelphia, and San Francisco sent warning letters for the four seafood companies.

Caito Fisheries Inc. in Fort Bragg, CA, was inspected by FDA on Feb. 24-26,2014, and was found to have serious violations causing its Dungeness crab to be adulterated. Specific violations involve the Hazard Analysis and Critical Control Points (HACCP) regulations. The company does not have a HACCP for receiving cooked crab from San Francisco to control the food safety hazard of pathogen growth.

FDA on March 26 to 31, 2014, inspected Sea Fex Inc., doing business as Seafood Express, in Telford, PA. It also was found with significant violations, mostly involving HACCP issues regarding its ready-to-eat canned, refrigerated and pasteurized crabmeat.

FDA inspected Galil Importing Corp., a Syosset, NY, seafood importing facility, on March 27 through April 1, 2014, and found that it had serious HACCP violations. Specifically, the company did not apply HACCP regulations to ready-to-eat canned sardines in vegetable oil and ready-to-eat canned sardines in olive oil.

Eddies Place, doing business as Esther Kwakyewa, is a seafood importer in the Bronx, NY. The business was subjected to FDA inspection from Jan. 2-7, 2014. The inspectors found smoked fish herring and salted fish and fried fish imported into the country were not being processed in accordance with seafood HACCP regulations.

FDA inspected Cho & So Inc.’s Oh Bok Bakery in Philadelphia on Oct. 24-25, 2013. FDA inspectors identified serious violations there, including failures to control pests, clean food contact surfaces, clean equipment and utensils, and clean and sanitize. In addition, there were plumbing and lighting problems, and Korean cake was also misbranded.

Gallagher Farms LLC, a dairy farm in Deansboro, NY, was warned about drug residues found in a cow it sold for slaughter as food. In part, the warning letter to the dairy farm stated: “analysis of tissue samples collected from this animal identified the presence of tilmicosin at 1.967 parts per million (ppm) in the liver. FDA has established a tolerance of 1.2 ppm for residues of tilmicosin in the liver tissues of cattle as codified in Title 21, Code of Federal Regulations (C.F.R.), Section 556.735 (21 C.F.R. 556.735). However, this tolerance does not apply to the use of (b)(4) (tilmicosin injection) NADA (b)(4), in female dairy cattle 20 months of age or older, and there is no acceptable level of residue associated with the use of this drug in female dairy cattle 20 months of age or older.”

Food Safety News

Molokai’s Kanemitsu Bakery Fined $20,000

The Hawaii State Department of Health (DOH) has reached a settlement agreement with Kanemitsu Bakery for $ 20,000 for violations of Hawaii Revised Statutes and Hawaii Administrative Rules designed to protect public health and prevent adulterated food products from being distributed and sold under poor sanitary conditions.

Kanemitsu Bakery is located at 79 Ala Malama St. in Kaunakakai on the island of Molokai.

“We expect that Kanemitsu Bakery will comply with all food safety rules and regulations,” said Gary Gill, DOH deputy director of Environmental Health. “It is both a legal requirement and a moral responsibility to ensure that food sold to the public is safe, wholesome and uncontaminated.”

DOH suspended Kanemitsu Bakery’s food establishment permit in April 2012 for numerous health code violations and for not complying with DOH orders to stop all sales of products produced at the bakery.

An inspection on June 20, 2012, revealed serious deficiencies in the maintenance and manufacturing practices conducted at the facility. The bakery remained closed until mid-November 2012 after failing repeated health inspections. Administrative fines and permit suspensions are pursued when food facilities are unwilling to correct repeat violations or present imminent health threats.

 

Food Safety News

Bakery Product Development Manager I – San Antonio, TX

Location: San Antonio, TX 

Job Summary: Leads efforts to elevate our portfolio of existing and new Bakery products with development of innovative and distinctive items as well as improve upon our everyday items. H-E-B Bakery products will be forefront of bakery industry flavor and format trends. Utilize bakery expertise and commercialization experience to develop proprietary items in scratch, self manufacturing and 3rd party, vendor-supplied items. 

Essential Functions / Process Responsibilities include the following; other duties may be assigned as necessary 

-Constantly strives to keep us ahead of ingredient, flavor and product trends 

-Understands cutting edge trends and informs procurement team and develops items to capitalize on those trends. 

-Develop new products- formula and prototype 

-Designs products to better meet unique Texas taste preferences, not fully understood by our competition or supplier base 

-Enhances our portfolio of distinctive, destination-driving products 

-Delivers tangible results in the form of distinctive item sales 

-Moves products along product development process stages from concept to customer. 

-Executes agreed-upon project list and time-tables 

-Sets priorities and realistic timelines 

-Creates and deploys store tools to implement and execute successful new product offerings (Train, Visual Training Aids, store support) 

-Gives insight and recommendations on equipment needs 

-Ensure all items (new and current) live into pre-determined quality standards 

-Seamlessly prepare to move from prototype to full scale production (In-store made, San Antonio Bakery and vendor-supplied) 

-Assist in new store openings 

-Assist in training new partners/regions; train the trainers 

-Cultivates relationships with key internal stakeholders 

-Influences peers, key stakeholders and decision makers across the organization 

-Manages multiple and sometimes conflicting priorities in an ambiguous and complex environment 

Education and Experience preferred 

-Culinary Degree or 3 yrs experience as a professional chef 

-Demonstrated experience with successful, large-scale commercialization of product formulations 

-Demonstrated success in recipe development and commercialization of food products 

-2-4 yrs experience in the food industry 

-Development leadership experience 

-Ingredient sourcing experience 

-Proficient in Microsoft Office Suite – Bakery expertise in recipe development and flavor innovation

-Recipe decoding and replication expertise

-Large-scale commercialization of recipes with consumer relevance 

Key Competencies preferred 

-Demonstrated success in working complex issues within cross-functional teams 

-Ability to work in a complex, matrix team environment as a leader or as a supporter 

-Ability to make critical decisions 

-Demonstrate initiative and willingness to take risks 

-Entrepreneurial drive 

-Passion to create the future, deliver results and strengthen the organization 

-Desire to help customers, communities and Partners live better through Bakery products 

-Strong written and verbal communications skills 

-Ability to manage multiple projects with attention to detail skills 

-Strong project management skills 
 

Supermarket News

Stew’s Bakery Tries ‘Crogels’

Hot on the success of its croissant-doughnut hybrids, cro-dos, Stew Leonard’s in Norwalk, Conn., is testing a croissant-bagel cross it’s calling a Crogel, the retailer announced in a Facebook post.


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“We shape croissant dough into the size of a bagel, then kettle boil and hearth baked it. Crispy on the outside..buttery and flaky inside!” the retailer wrote in the post. 

One Facebook fan who said she had tried a Crogel called it “excellent.”

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Retailers Welcome Autumn With Bakery Ideas

With Halloween and Thanksgiving around the corner, retailers are targeting shoppers with a sweet tooth. The chains are promoting fall-themed baking recipes and store-made bakery products. 

In a blog post, Whole Foods called attention to the versatility of butternut squash with a pumpkin pie recipe and pumpkin cornmeal muffin recipe, as well as savory dish recipes like butternut squash panzanella salad. 

Fred Meyer is making an event of caramel apples and calling shoppers into the store for freshly made products.

Sam’s Club took a different approach to the classic caramel apple with a caramel apple cookie recipe.

PCC Natural Markets is encouraging consumers to embrace the colder weather, with a warm gooey dessert.

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Make a Big Play to Connect Bakery to Your Customers’ Passion

Oct. 17, 2013  | Supermarket News

Eating that’s fun and social could inspire freer spending on food—some in-store bakeries already leverage this year-round.

NFL Football fans have ravenous appetites when they watch games. Millions ‘homegate’ each week to view and eat with friends and family—and supermarkets capitalize.

Food stores can do even better—by adding NFL-licensed cakes and cupcakes to their playbook of deli and barbecue foods, chips, beer and soda. Why? Passionate fans want their favorite NFL teams to be part of their season experience and year-round celebrations such as birthdays. Bigger baskets and more trips, 12 months of the year

Supermarket News