bake - July 2019 - 26

Ideation sessions

has been stagnant. This project gives me conﬁdence.

other food. Fruit and ﬂoral ﬂavors contain any combi-

at the Dawn In-

I'm really excited about Dawn as a company, and this

nation of a fruit or ﬂoral or herbal ﬂavor, such as lime

novation Studio

whole rad movement has got me excited."

basil or limoncello lavender.

discussions about

Their goal is to work in partnership with Dawn to

The spice and heat category consists of ﬂavors that

on-trend ﬂavors.

select the next on-trend ﬂavors for hi-ratio cakes.

contain a combination of spices, notes and other

According to Dawn, 89% of artisan bakeries would

ﬂavors. These may contain spicy hot notes, as well,

like new cake ﬂavors, and 74% are seeking trend and

such as spicy Mexican chocolate.

led to creative

recipe ideas.
According to Datassential, key dessert ﬂavors at
"It's been a long time since red velvet was intro-

restaurants that serve dessert featuring ﬂavors in

duced," Trimmer says. "We think it's time to bring

both the brown and fruit categories including the

innovative cake ﬂavors to market. And regionally,

following top three in each category:

there are taste differences, so it's important that
everyone have a spot at the table."

2018 market penetration, 4-year growth
BROWN

Flavor nuances

Chocolate

70.2%

+5%

Understanding the nuances of ﬂavor proﬁles helps

Cinnamon

21.4%

+10%

set the stage for ﬂavor innovation. On the opening

Salted Caramel

7.0%

+136%

day of the Cake Co-Creation Project, Mother Murphy's
presented a deep dive in ﬂavors, grouping them in

FRUIT

four distinct categories: brown, fruit, fruit and ﬂoral,

Strawberry

25.7%

+6%

and spice and heat.

Raspberry

14.7%

+7%

Lime

10.1%

+2%

In the brown category, these are ﬂavors containing
any of caramelized sugar, browned butter, sweet

Consumer trends

brown sugar, chocolate or roasted notes. This

Jenny LaPaugh, senior director of regional and arti-

includes brittles, toffees, coffees, caramels and choc-

sanal channel marketing for Dawn Foods, points out

olates. A maple praline ﬂavor proﬁle, for example,

that today's consumers love to experiment when it

features nutty, brown sugar, woody, candied maple,

comes to food, a key trend in the marketplace. One

with a sweet pistachio ﬁnish. Fruit ﬂavors impart the

secret to success, she says, is to pair something very

proﬁle of any type of fruit (citrus, stone fruits, berries,

familiar with something new - "that's going to take

melons or tropicals) or combinations of fruit and

you where you want to go."

26 < JUL 2019 | bakemag.com

http://www.bakemag.com

bake - July 2019

Table of Contents for the Digital Edition of bake - July 2019

bake - July 2019
Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
Contents
Management - The Staffing Challenge
Technical Corner - MULTICULTURAL flavor innovation
Practical Marketing - Power of the eClub
Equipment Innovations - Portion Control
How to earn more bread
Next-level cakes
Chocolate & Decorating - OFF to the races
Cakes - From Football Franchise to CUPCAKE FRANCHISE
Sweet Goods - Sweet Grab & Go
Breads - Sourdough DIVERSITY
Pastries - PARIS BAGUETTE
Foodservice - HEALTH BARS, POWERED BY GRAINS
CAKENOMICS - July 2019
The Rich Flavors of Fall
TIME SAVING TIPS - Get Cool
WINNING PROMOTIONS
SUPPLY SIDE ECONOMICS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - July 2019 - bake - July 2019
bake - July 2019 - bake - July 2019
bake - July 2019 - 2
bake - July 2019 - Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
bake - July 2019 - 4
bake - July 2019 - 5
bake - July 2019 - Contents
bake - July 2019 - 7
bake - July 2019 - Management - The Staffing Challenge
bake - July 2019 - 9
bake - July 2019 - Technical Corner - MULTICULTURAL flavor innovation
bake - July 2019 - 11
bake - July 2019 - Practical Marketing - Power of the eClub
bake - July 2019 - 13
bake - July 2019 - Equipment Innovations - Portion Control
bake - July 2019 - 15
bake - July 2019 - How to earn more bread
bake - July 2019 - 17
bake - July 2019 - 18
bake - July 2019 - 19
bake - July 2019 - 20
bake - July 2019 - 21
bake - July 2019 - 22
bake - July 2019 - 23
bake - July 2019 - Next-level cakes
bake - July 2019 - 25
bake - July 2019 - 26
bake - July 2019 - 27
bake - July 2019 - 28
bake - July 2019 - 29
bake - July 2019 - Chocolate & Decorating - OFF to the races
bake - July 2019 - Weber - 1
bake - July 2019 - Weber - 2
bake - July 2019 - Weber - 3
bake - July 2019 - Weber - 4
bake - July 2019 - Weber - 5
bake - July 2019 - Weber - 6
bake - July 2019 - 31
bake - July 2019 - Cakes - From Football Franchise to CUPCAKE FRANCHISE
bake - July 2019 - 33
bake - July 2019 - Sweet Goods - Sweet Grab & Go
bake - July 2019 - 35
bake - July 2019 - Breads - Sourdough DIVERSITY
bake - July 2019 - 37
bake - July 2019 - 38
bake - July 2019 - 39
bake - July 2019 - Pastries - PARIS BAGUETTE
bake - July 2019 - Foodservice - HEALTH BARS, POWERED BY GRAINS
bake - July 2019 - 42
bake - July 2019 - CAKENOMICS - July 2019
bake - July 2019 - The Rich Flavors of Fall
bake - July 2019 - 45
bake - July 2019 - 46
bake - July 2019 - 47
bake - July 2019 - TIME SAVING TIPS - Get Cool
bake - July 2019 - 49
bake - July 2019 - WINNING PROMOTIONS
bake - July 2019 - SUPPLY SIDE ECONOMICS
bake - July 2019 - INNOVATIVE PRODUCTS
bake - July 2019 - Product Showcase
bake - July 2019 - 54
bake - July 2019 - 55
bake - July 2019 - Classifieds
bake - July 2019 - Ad Index
bake - July 2019 - Formula of the Month
bake - July 2019 - 59
bake - July 2019 - 60
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