Progressive Grocer

FEB 2017

Issue link: http://magazine.progressivegrocer.com/i/782613

Contents of this Issue

Navigation

Page 58 of 121

muesli for breakfast has become an emerging trend, helped by the popularity of overnight-oats recipes. Our Alpen line is perfect for consumers looking for that option." Also, last fall, the company brought back its popular limited-edition Pumpkin Puffins variety, which has only 5 grams of sugar per serving. Regarding the 2016 rebranding of Barbara's Better Granola line to Better an Granola, Kenny explains that it "was inspired by overwhelming consumer feedback that Barbara's granola blend offers more than a traditional gra- nola, both in exceptional taste and nutritional benefits." Offering a larger serving size than many other com- parable products, Better an Granola blends toasted oat clusters and puffs, almonds, and ancient grains and seeds such as quinoa and flax seeds, and contains 6 grams of fiber and 9 to 10 grams of soy-free protein per serving. In other news from the fashionable protein front, Kay's Naturals' cereals "provide per 34-gram serving — 1.2 ounces — 12 grams of protein," according to Ann Jones Kazemzadeh, president of the Clara City, Minn.-based brand. "is is as much protein as three small eggs." at's not all, however. Adds Kazemzadeh: We also provide 4 grams of fiber, which is as much fiber as an apple, but we only have 3 grams of sugar. ere is not another … cereal on the market with this high protein and fiber and low sugar. It is a win-win for the consumer." e products are also gluten-free. at last attribute in particular is much on the mind of Bakery On Main, an East Hartford, Conn.-based manufacturer of hot and ready-to-eat cereals, along with granolas, granola bars and muesli that are all gluten-free, as well as offering other clean-label hallmarks. "Consum- ers want foods that are produced with higher-quality and better ingredients," observes Bakery On Main founder and President Michael Smulders. "is need is generating increased interest in ancient grains, superfoods, superseeds, low-glycemic sweeteners, increased fiber and protein, as well as organic and non-GMO products." Health and product purity aren't the only consider- ations, though. "Taste has always been, and continues to be, the No. 1 driver in the cereal category," asserts Linda Fisher, director of corporate communications at Lake- ville, Minn.-based Post Consumer Brands, whose newest product, line extension Cinnamon Pebbles, a crispy rice S i n c e 19 19 R AIB INTERNATIONAL 2016 Inspected 5 Generation Bakers McKees Rocks, Pennsylvania May 16, 2016 BREAD THAT HAS THE CRITICS RAVING! What are you stocking? FIND OUT WHAT'S TRENDING Here at 5 Generation Bakers, we're proud to bake breads people can't get enough of. Don't wait to request your samples today! "The bread is awesome and makes the best French toast ever!!!" "By far and away the best bread period! And now I'm craving it again:-)" "There is no other cinnamon bread other than Jenny Lee." [email protected] 5generationbakers.com 412-444-8200

Articles in this issue

Links on this page

Archives of this issue

view archives of Progressive Grocer - FEB 2017