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Beverly Greene
Sr. R&D Project Manager
H. C. Brill, a CSM Company
Bev Greene, with more than 30 years of experience in the baking industry, has spent the last 18 years at H.C. Brill in its Research & Development department. Most of Bev’s...more»»
Trans fats and baked products
Posted by Lisa from St. Louis, MO, US on March 19, 2010
Are trans fats in baked products still a big concern? We’re getting fewer questions about it from our customers.
It is definitely still a big concern in areas of the country where legislation has taken place or is pending. You may not be hearing as much any more because consumers have become better educated about trans fats. Trans-fat concerns have become a talking point of the much broader issue of living a healthier lifestyle, which is a big concern nationwide.
Total calorie number
Posted by Heather from Overland Park, KS, US on March 19, 2010
Is there a calorie number that most appeals to consumers looking for low-cal snacks?
Most of the packaged snacks out there set the benchmark at 100 calories, but our market research has found that 120 calories is just as appealing a number. Customers are looking for portion control, so simply knowing the calorie count and that the calories are reduced is more important than the actual number.
Are there any new products?
Posted by Bob from Atlanta, GA, US on March 19, 2010
Does Brill have plans to add other products to their Sensibly Indulgent™ line?
Yes. We can’t reveal which products we’re working on just yet, but we can tell you they will meet the same better-for-you Sensibly Indulgent™ standards.
Research for baking market
Posted by Kenny from Newton, MA, US on March 19, 2010
What types of research does Brill do before presenting a new product to the bakery market?
H.C. Brill’s R&D team collaborates with CSM’s global scientists to develop unique products. We also do extensive consumer research before developing a product. Our goal is to offer you product solutions that meet the needs of consumers.
Our Sensibly Indulgent™ Cupcakes, for example, meet several demands in the better-for-you cake category. They contain no hydrogenated fat, are trans-fat free, reduced calorie and reduced saturated fat. Through consumer surveys and taste tests, we found high interest in better-for-you bakery products.
Healthy options for customers
Posted by Dustin from Kalamazoo, MI, US on March 19, 2010
How can I offer my customers more healthful options?
Offering products with a specific calorie count makes it easy for customers to watch their intake, and they’re more used to watching their calories now with all the 100-calorie snack packaging, big name diets and media focus on Americans’ obesity dilemma.
Fiber is another area that bakeries should look to incorporate. Your customers understand the benefits of fiber much more now, thanks to promotions from some major consumer brands. And, many bakery products offer natural platforms for boosting fiber content.
No matter whether your products are healthful or not, they still have to taste good. And always promote the freshness of your products - that’s where you have the advantage.
