bake - October 2017 - 42

beverages

Panera Bread witnesses an 8 percent

more than the daily USDA guidelines,"

shift toward increased consumption of

Burnett says. "We want to give guests

medium and lightly sweetened bever-

better information and more options."

ages over fountain soda since it began
declaring added sugar and calories in

The study, which was commissioned by

fountain beverages on in-cafe signage

Panera Bread, reveals that 83 percent of

in March, when the bakery cafe
chain introduced new craft

Americans underestimate the amount of
sugar in regular cola.

beverages.
"We believe it's up to companies to take
To solidify its efforts,

the lead on transparency, not wait for

Panera Bread recently

legislation," says Ron Shaich, founder,

introduced a new fountain

chairman and chief executive officer

beverage cup in its restau-

of Panera Bread. "Earlier this year we

rants that lists the calories

became the ﬁrst national restaurant

and added sugars in its six

company to post both calories and added

new craft beverages. Ranging

sugar at the point of pour, but we quickly

from 0 calories to 160 calo-

saw that we could - and should - do

ries per serving, the new

more. With the combination of more

beverage offerings include

information and better options available,

passion papaya green tea,

we're seeing our guests begin to trade

prickly pear hibiscus fresca,

from fountain soft drinks to our new clean

agave lemonade, blood orange

beverages."

lemonade, iced black tea, and
plum ginger hibiscus tea. The

The clean label trend continues to build

new cup is currently available in

momentum. As an example, Nielsen found

eight markets and is slated for a

that beverages that are free from artiﬁcial

nationwide roll-out.

sweeteners are outperforming calorie-free
beverages with antioxidants.

Panera Bread's "sweet facts"
cup is the company's answer to

Nearly 4 in 10 US consumers say they

national survey data that revealed

would switch from the food and beverage

99 percent of Americans do not

brands they currently buy to others that

know the amount of added sugar in

provide clearer, more accurate product

a 20-ounce serving of standard cola.

information, according to Nielsen
research.

Sara Burnett, director of wellness
for Panera Bread, says the company

more for food and beverage products

informed choices relative to bever-

that don't contain ingredients perceived

ages. "Guests have the right to know

42 < OCT 2017 | bakemag.com

More than two-thirds are willing to pay

wants to allow guests to make

as bad for them, and roughly half say

they could be drinking 17 teaspoons of

the exclusion of undesirable ingredients

added sugar per 20 ounces depending

is more important than the inclusion of

on the beverage choice they make. That's

beneﬁcial ingredients.

PANERA

Just the 'Sweet Facts'

http://www.bakemag.com

bake - October 2017

Table of Contents for the Digital Edition of bake - October 2017

bake - October 2017
EDITOR'S NOTE - The Pricing Issue: making it look expensive
Contents
MANAGEMENT - Purchase Drivers
NEW PRODUCT SUCCESS STORIES -- Cookie Dough Bakeries
TECHNICAL CORNER - Geode Cake Design
TECHNICAL CORNER - HOW TO MAKE A GEODE CAKE
PRACTICAL MARKETING - Pop-up Power
PRACTICAL MARKETING - 4 STEPS TO SUCCESS
EQUIPMENT INNOVATIONS - The Right Slicer
FOOD SAFETY - Wheat Flour Education
FEATURE - Profit Strategies
FEATURE - Sweetest bakery in America
CHOCOLATE & DECORATING - Holiday Chocolate Innovations
CAKES - Cupcake Cam Live
SWEET GOODS - Pumpkin Season
BREADS - Bread Bakers Take Global Stage
PASTRIES - All-You-Can-Eat Pie
BEVERAGES - Just the 'Sweet Facts'
FOODSERVICE - Bakery + Coffee = Success
PRODUCT SHOWCASE
CLASSIFIEDS
AD INDEX
FORMULATION OF THE MONTH - Pithivier
bake - October 2017 - bake - October 2017
bake - October 2017 - 2
bake - October 2017 - EDITOR'S NOTE - The Pricing Issue: making it look expensive
bake - October 2017 - 4
bake - October 2017 - Contents
bake - October 2017 - MANAGEMENT - Purchase Drivers
bake - October 2017 - 7
bake - October 2017 - NEW PRODUCT SUCCESS STORIES -- Cookie Dough Bakeries
bake - October 2017 - 9
bake - October 2017 - TECHNICAL CORNER - HOW TO MAKE A GEODE CAKE
bake - October 2017 - 11
bake - October 2017 - PRACTICAL MARKETING - 4 STEPS TO SUCCESS
bake - October 2017 - 13
bake - October 2017 - EQUIPMENT INNOVATIONS - The Right Slicer
bake - October 2017 - 15
bake - October 2017 - FOOD SAFETY - Wheat Flour Education
bake - October 2017 - 17
bake - October 2017 - FEATURE - Profit Strategies
bake - October 2017 - 19
bake - October 2017 - 20
bake - October 2017 - 21
bake - October 2017 - 22
bake - October 2017 - 23
bake - October 2017 - 24
bake - October 2017 - 25
bake - October 2017 - FEATURE - Sweetest bakery in America
bake - October 2017 - 27
bake - October 2017 - 28
bake - October 2017 - 29
bake - October 2017 - CHOCOLATE & DECORATING - Holiday Chocolate Innovations
bake - October 2017 - 31
bake - October 2017 - 32
bake - October 2017 - 33
bake - October 2017 - CAKES - Cupcake Cam Live
bake - October 2017 - 35
bake - October 2017 - SWEET GOODS - Pumpkin Season
bake - October 2017 - 37
bake - October 2017 - BREADS - Bread Bakers Take Global Stage
bake - October 2017 - 39
bake - October 2017 - PASTRIES - All-You-Can-Eat Pie
bake - October 2017 - 41
bake - October 2017 - BEVERAGES - Just the 'Sweet Facts'
bake - October 2017 - FOODSERVICE - Bakery + Coffee = Success
bake - October 2017 - PRODUCT SHOWCASE
bake - October 2017 - 45
bake - October 2017 - CLASSIFIEDS
bake - October 2017 - 47
bake - October 2017 - 48
bake - October 2017 - AD INDEX
bake - October 2017 - FORMULATION OF THE MONTH - Pithivier
bake - October 2017 - 51
bake - October 2017 - 52
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