Industry News

Make no mistake: Consumers are interested in protein right now — very interested, almost to the point of infatuation. But bakers need to exercise balance when marketing to this desire.

Taco Bell and Chipotle’s models go beyond the in-store experience.

Blending finely chopped mushrooms with ground meat enhances flavor and nutrition, according to a new study from the Culinary Institute of America and Univ. of California-Davis. The study, which explored the flavor-enhancing properties of mushrooms, was published in the Journal of Food Science.

The new products, which will include a cookie line, chocolate bar, Crumbnut (a donut-croissant hybrid), Basissant (a bagel-croissant hybrid) and other confectionery items, will be sold at Crumbs locations, mass grocers, convenience stores and on-line at www.crumbs.com.

Using different durum wheat varieties potentially could increase the fiber content in pasta by up to 20%, according to a project involving researchers from Australia and Italy.

Croissant donuts, steak burritos and mango smoothies are set to debut at Dunkin’ Donuts in the coming year.

New options abound for consumers ditching dairy and gluten. Several restaurant chains recently announced menu additions for those avoiding certain allergens.

The Coca-Cola Co.’s reintroduction of Surge, a citrus flavored carbonated beverage it discontinued in the early 2000s, may not have garnered the same amount of attention as the Twinkie’s return, but it is a launch worth watching. The entire marketing program around the revived product line will be digital and may lay the groundwork for future marketing efforts.

Marketing initiatives for new Jimmy Dean brand frozen lunch and dinner offerings will enlist the help of the sun, Tyson Foods Inc. announced.

Bacon-stuffed crust — ‘nough said, according to Pizza Hut. The chain, a unit of Yum! Brands Inc., recently launched its new Bacon and Cheese Stuffed Crust Pizza via “the shortest press release ever”.