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Angelic Bakehouse Introduces New Products and Packaging; Jamie Duklas and George Psaris Discuss

Angelic Bakehouse Introduces New Products and Packaging; Jamie Duklas and George Psaris Discuss


CUDAHY, WI
Tuesday, November 23rd, 2021

There have been a few recent innovative achievements worthy of being called “the greatest thing since sliced bread,” but Angelic Bakehouse is out to make sliced bread even better. In its mission to create the best sprouted whole grain baked goods, Angelic Bakehouse recently announced it has achieved what it deems the company’s best bread yet. The new bread comes after conducting an extensive yearlong product innovation program, which consisted of qualitative and quantitative consumer research, more than ten new bread variations, a packaging redesign, and consumer testing panels in two cities.

Jamie Duklas, Marketing Executive, Angelic Bakehouse“We took the long-term approach to create the best bread possible, starting with an extensive research process to dive deep into what consumers are looking for and how we can apply it to our sprouted whole grain breads,” said Jamie Duklas, Marketing Executive. “It was an incredibly large and labor-intensive undertaking, and we are very proud of the outcome. The best part is hearing how much consumers love our new bread.”

According to the release, the consumer research found 64 percent of hyper-premium bread buyers think taste is a top purchase consideration, followed by ingredient claims (56 percent) and health claims (52 percent). As a result, Angelic Bakehouse updated its entire bread collection—Whole Grain, Raisin Wheat, Whole Grain Rye, Wheat, Reduced Sodium Bread, and No Added Salt Bread—to have a stronger taste appeal, more nutrition, and a larger bread slice.

“Knowing taste is the most important purchase driver for hyper-premium bread, we made two major changes to enhance our bread’s sweetness,” said George Psaris, Plant Manager. “One was fine-tuning our proprietary sprouting process to uncover a sweeter profile in the grains. The second was switching from agave to brown sugar to provide a sweeter aftertaste. This resulted in a naturally sweeter whole grain bread without the bitterness often found with wheat.”

Angelic Bakehouse has launched qualitative and quantitative consumer research, more than ten new bread variations, a packaging redesign, and consumer testing panels in two cities

The new bread embodies what consumers already love about Angelic Bakehouse. Made with whole grains (18 g per serving), higher protein (5 g per serving), and fiber content (3 g per serving), the bread also comes with a naturally sweeter taste and a more moist texture due to Angelic Bakehouse’s proprietary sprouting process. Its bread is also vegan; allergen-friendly (including dairy, soy, nuts, and sesame); and made with clean, non-GMO ingredients.

In addition to the reformulated bread line, Angelic Bakehouse offers other sprouted whole grain products, including wraps, pizza crusts, buns, and crackers. The brand strives to continually exceed consumer demands, and the new bread is not the first consumer-driven change it has made to its products. Angelic Bakehouse recently launched low-sodium versions of its bread, wraps, and pizza crusts—including the Reduced Sodium Wraps, Reduced Sodium Bread, and Reduced Sodium Flatzza® Crusts—which have become top sellers.

Angelic Bakehouse’s new bread is available at retailers nationwide, including Whole Foods Market, Fresh Thyme Market, Kroger, Albertsons, Hannaford, Giant Eagle, online on its site, and more retailers coming soon.

Great bread is always a product this trade news writer keeps an eye out for, so keep checking back as Deli Market News continues to report.

Angelic Bakehouse
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