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Archives - Previous Newsletter Issues - 2001 Archives - Previous Newsletter Issues - 2002
Archives 2000
Interest group petitions to eliminate bromate in the United States The U.S. consumer group Center for Science in the Public Interest (CSPI) has petitioned the government to ban potassium bromate used in bread and bun products. The chemical has been banned in Britain and Canada, and California since 1991.
Studies have shown that feeding rats and mice with very high levels of potassium bromate can cause cancer. The government generally does not allow food ingredients to sell if they are linked to cancer in animals. The Food and Drug Administration has urged the bakery industry since the early 1990s to voluntarily quit using bromate, a chemical that improves the strength and texture of dough products.
General Mills nutritional labels will soon contain health benefits of whole grains The Food and Drug Administration has allowed food manufacturers to make health claims on the benefits of whole grains. Products that contain 51 percent whole grains may now state the following on labels: "Diets rich in whole grain foods and other plant foods, and low in total fat, saturated fat and cholesterol, may help reduce the risk of heart disease and certain cancers." Labels on selected General Mills products will incorporate the benefits of whole grains.
Currently only 7% of Americans eat the three servings of whole grains recommended. Consumers are confused over what constitutes a whole grain product. Dark bread does not necessarily contain whole grains – it may be colored with molasses. Cereal maker General Mills asked the FDA to allow products to carry the claim that is already being heavily used in advertising. The claims apply to all food manufacturers, provided the product meets specifications. According to market research, customers make purchasing decisions based on health benefits.
Modern Baking magazine lists 50 top bakery supermarket chains "Top in-store bakery operators to watch in 1999" by Edward Lee in Modern Baking, Vol. 13, No. 1 (January 1999), pp. 34-36, 38, 42 and 44. A few of the top 50 supermarket chains operating in-store bakeries are Winn-Dixie Stores, Safeway, Food Lion, Kroger Supermarkets, and Albertson’s.
Lee identifies the chains’ primary production method such as bake-off, scratch-mix, and thaw-and-sell as contributing to their superior performance. In 1998 there were 34 supermarket mergers while in 1997 there were only 25. Edward Lee notes that the top selling product categories (in percent of average) were decorated cakes 12%, crusty breads/rolls 12%, all-occasion cakes 11%, yeast-raised donuts 11%, and variety breads/rolls 9%.
Lee’s article includes a chart listing the top 50 supermarkets, the number of stores owned, the number of in-store bakeries, the percent of stores with bakeries, and the number of new in-store bakeries to be added by December 1999. Companies planning to add new stores in 1999 include Food Lion, Safeway, Randalls Food markets, Great Atlantic & Pacific Tea Co., Albertson’s, and Wal-Mart Supercenters.
Statistical analysis of top 100 wholesale bakeries available The July 15, 1996 Bakery Production and Marketing Redbook Annual includes a detailed statistical analysis of the top 100 wholesale bakeries. The report contains data on output and product type. It also includes information on regional analysis, intermediate wholesale bakeries, wholesale bakeries by state, and contact information for the top 100 bakery headquarters, and top in-store bakery headquarters. For purchase of this important reference contact: Cahners Publishing, 1350 E. Touhy Avenue, Des Plaines, IL 60018, Tel: 800-446-6551. .Looking to increase your Bakery Sales? We have the answer: The Handbook to Retail Bakery Marketing:"An Introduction to Merchandising"Over 60 illustrations and diagrams - Need more details on the handbook?
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