RSS

Eggs in Formulation Create a Sweet Ending for Dessert Category


Dessert. While the vision this word conjures for each individual will differ (chocolate cake? Bread pudding? Éclairs filled with custard?) certain adjectives universally apply, such as rich, luscious or decadent. Regardless of the improved health consciousness among Americans, consumers still enjoy a little tidbit of indulgence and are not ready to give up dessert.



One way to control calories while still enjoying dessert is on-the-go snacking options with single serve portions. Other manufacturers find creating mini-portions of favorite treats will help satisfy a sweet tooth without causing undue guilt. Whatever the method employed, the number of desserts introduced for 2013 which included eggs as ingredients rose sharply compared to previous years dating back to 2008, which measured segments containing dessert type products, as collected by Mintel in the GNPD database. A dessert could include any type of sweet baked goods such as cakes or pastries, cookies or ice cream, included under dairy-based frozen products.

Cakes, Pastries and Sweet Goods as a category, rose an amazing 65 percent in 2013 compared to 2012 figures. Cookie introductions containing egg ingredients went up 27 percent and dairy-based frozen products rose an astounding one hundred twenty-three percent for 2013 compared to product introductions in 2012. The number of “Other Frozen Desserts,” which would fall outside of the dairy category, doubled, with twice the number of new product introductions including eggs for 2013 compared to 2012 according to Mintel data.

The overall category of retail packaged sweet baked snacks and desserts stood at $12.7 billion in 2012 with a slow but steady CAGR of 2.5 percent since 2008.

One way to help continued growth within this category is to provide sweet indulgence with real, natural ingredients that consumers can trust, such as eggs. Egg ingredients help cakes remain moist and egg whites help aeration and rise. In cookies eggs can help bind other ingredients together and of course, the rich, smooth creamy texture of ice cream is due to the yolk. Egg ingredients come in convenient forms from powders to liquid or frozen, to suit any dessert manufacturing facility’s operational needs.

2014-05-19 13:12:31
 

Prepared Meals for 2013 See Egg Usage Increase

Home cooking isn’t necessarily a thing of the past, but with increasingly tighter schedules, many consumers rely on prepared meals, or frozen meals requiring assembly, for some of their daily meal staples. In fact, according to Packaged Facts, in 2013 with growing volume and increased unit prices, retail value “saw its best year of growth since 2009” for ready meals sold in the U.S.


Prepared meals can include trendy breakfast bowls or handheld sandwiches, designed for convenience and portability, or a complete dinner ready to be reheated at home. Mintel GNPD data shows within the Prepared Meals category, the number of new product introductions including eggs took a dramatic leap last year, increasing 85% when comparing 2013 figures to 2012. New product introductions in that category had held steady for almost five years prior to this, however all analysts point to the breakfast segment in particular as a prepared meal phenomenon.  Eggs and egg ingredients supply an affordable, nutrient-rich protein source for bowls; wraps and handheld sandwiches and consumers look for these attributes in the products they buy.

According to Wade Hanson, Technomic Inc., Chicago, as quoted from Food Business News a year ago, “consumers basically say breakfast sandwiches take shape as the perfect breakfast food.” He attributed this attributes such as affordability, portability and the fact sandwiches are easy to eat without making a mess. Other reports indicate consumers are beginning to understand the value of including a high-quality protein in the breakfast meal and eggs offer a protein choice for consumers seeking meatless options that still offer great flavor.

While breakfast sandwiches might have started in foodservice, they now occupy a good portion of the breakfast section in the frozen case. ConAgra stated in an analyst’s call in 2013 that its consumer food segment’s frozen breakfast products have increased around 30% over the last five years. Another major food giant Tyson jumped into the frozen handheld breakfast category late in 2013 and the company has estimated the frozen handheld breakfast category grew by $1 billion in a one-year period.

Egg product suppliers offer multiple options for food manufacturers including dried, liquid, frozen and even precooked eggs in the form of patties, omelets or scrambles. These are quick-frozen to ensure freshness and easily customizable to include herbs, spices or diced vegetables, according to manufacturer specifications.

 

2014-05-05 14:21:08