Cakes, cookies and bread sold in supermarkets have taken a huge hit in recent years. They're part of the myriad products struggling as consumers shift to more health and wellness foods.
Despite this, more gluten-free, free-from and clean-label bakery formulations are cropping up in stores, thanks to consumer demand for more transparent options that are convenient and more nutritious.
"We're always working to improve our formulas based on better-for-you options," explains Valerie Bono, owner and chief marketing and sales officer at Golden Cannoli, Chelsea, Mass., which has substantially expanded its product mix in the last few years. Golden Cannoli went from being a local Italian cannoli bakery to one distributing cannoli chips and dip to retailers across the country. Its Original Cannoli Chips in resealable stand-up pouches are about to go national in snack aisles as a novel option for snacking. The "chips" come in Powdered Sugar, Cinnamon & Sugar and Cookies & Cream varieties.
Bono takes clean-label ingredients seriously. "Our cannoli products are all clean label," she says. "We're making cannoli as healthy as we can. There are some things we cannot avoid, however. But we're not willing to cut corners or develop a less-than-clean label to save a few pennies."
The cannoli recipes have no trans-fats, preservatives, genetically engineered ingredients (GMOs) or artificial flavors or colors. The shells are crispy, light and minimally sweet and never soggy. "We tend to stay very traditional, as cannoli is a traditional dessert that can only be changed up so much," she points out. "Part of our success in creating custom formulations to meet customer guidelines is due to our excellent R&D team. We're developing some great new shell flavors for the chips and the fillings, so stay tuned for a launch in 2018."
The bakery is working on certification from the NonGMO Project. It's also working on a gluten-free line, which Bono says will take time, as she's not willing to compromise on flavor or quality.
Golden Cannoli sees several flavor profiles trending for its fillings, such as those with seasonal ingredients, as well as s'mores, cake batter, lemon and salted caramel flavors. "Many trends we notice are in flavor profiles only," Bono explains.
Reducing sugar doesn’t always translate well in baked goods, especially in the more indulgent items. Sugar plays more of a role than simply enhancing taste. But Bono says the bakery has been able to reduce added sugars in its cannoli shells quite a bit. "And our cannoli chips are meant to be a sweeter item, so we're working with stevia to offset the sugar, while not taking away the sweetness."
Small but luscious
Euromonitor finds nearly half (47 percent) of global consumers demand foods with limited or no added sugar, yet they still want full flavor. So, rather than reformulate for fewer calories or less fat, some bakers are simply downsizing treats to appease to guilt-stricken consumers who still want an indulgence.
Eli's Cheesecake (www.elicheesecake.com), the renowned Chicago company that claims "Chicago's most famous dessert," won't sacrifice taste, so it recently unveiled mini versions of its delectable cheesecakes, pies and tarts.
Like the larger creations, the minis are made of quality ingredients, including full-fat cream cheese, sour cream, eggs, sugar and vanilla. "We notice snacking and portability trends in the baked goods market," observes Debbie Marchok, vice president of marketing. "Americans are snacking on desserts between meals. Retailers want smaller portions in a portable format to capitalize on this trend. We'll continue to introduce smaller portions for customers interested in these products."
Eli's knows desserts are an indulgence and are considered special for consumers focused on health and wellness. "Offering a clean ingredient legend, kosher certified products and portion control, we allow consumers to still have their cake and eat it too," she says. "If a consumer is going to indulge, they want the best dessert."
However, with the "added-sugars" label declaration coming, the company's product development team is working to optimize sugar usage without lowering the taste experience of an Eli’s dessert.