NORWALK, Conn.–(BUSINESS WIRE)–Pepperidge Farm is encouraging people everywhere to embrace wholesome
snacking with the launch of Pepperidge Farm®
Baked Naturals – natural snacks that celebrate
everything that's real and good. There are no artificial preservatives,
just wholesome, authentic ingredients and delicious taste. Baked
Naturals come in six delicious varieties –
Toasted Wheat and Zesty Tomato Herb Wheat Crisps, Simply Pretzel
and Savory Cheddar Pretzel Thins and Artisan Cheese and Toasted
Sesame Snack Sticks – for flavorful,
great tasting snacks that consumers can enjoy every day.
“We know that snacking should be enjoyable and
that people want snacks that are more wholesome,”
said Carol Degener, Director of Innovation, Pepperidge Farm. “Baked
Naturals are the perfect snack solution because they're made from real
ingredients that naturally taste better, such as select whole grains,
organic blue corn and gourmet cheeses.”
To help spread the news about Baked Naturals crackers, Pepperidge Farm
has partnered with celebrity natural food chef Bethenny Frankel, founder
of bethennybakes® and break-out star
from NBC’s “The Apprentice: Martha Stewart.”
As her devoted celebrity following can attest, Bethenny’s
top priorities are health and taste – two
values Pepperidge Farm celebrates on a daily basis. As part of the Baked
Naturals launch, Bethenny has created simple and delicious recipes,
developed to be perfectly paired with the new line of crackers. Bethenny
has also created several tips that encourage consumers to embrace
wholesome snacking as a part of a balanced lifestyle.
“Go ahead and ruin your appetite! Smart
snacking can help maintain a balanced lifestyle by helping keep cravings
under control in between meals,” said
Bethenny Frankel. “The wholesome great taste
and irresistible crunch of Pepperidge Farm Baked Naturals make
them perfect for snacking right out of the box. Whether you pair them
with a spicy avocado dip or piece of your favorite cheese –. Baked
Naturals are the perfect, versatile snack!”
To fully understand the truth behind America’s
love for snacking, Pepperidge Farm commissioned a national survey1
to coincide with the launch of its new Baked Naturals line. The survey
findings uncover the truth about how the country is snacking and reveal
that people love their snacks. Americans are snacking in the most
unexpected places – at work, in the car, even
Here, there and everywhere. Americans love their snacks so
much, they nibble just about anyplace imaginable. Nearly six in ten
(57 percent) of those polled eat in the car, while almost half stash
snacks in their desk drawer at work. Nearly three in ten people (29
percent) cozy up with their snacks in bed, while 4 percent will nosh
in a house of worship!
What’s Your Addiction? Snacks! More
than two out of ten (21 percent) respondents said they’d
give up caffeine before they’d hand over
their snacks. Six percent said they’d be
willing to give up meals to keep snacking.
The Bottom Line. People want their snacks to be fun, yummy and
smart. Nearly three in ten (29 percent) said snacking is enjoyable and
they make sure their snacks are delicious. Nearly two in ten (17
percent) respondents said they make smart, healthy choices for energy
Pepperidge Farm Baked Naturals are available at major supermarkets,
grocery stores and mass merchandisers nationwide with a suggested retail
price of $3.49.
For additional information on Baked Naturals, visit www.bakednaturals.com.
About Pepperidge Farm
Pepperidge Farm, Incorporated, based in Norwalk, Connecticut, is a
leading provider of premium quality fresh bakery products, cookies,
crackers. Frozen foods. Among the company’s
most popular products are Chocolate Chunk and Milano®
crackers. More than 50 varieties of fresh baked breads including
Swirl, Pepperidge Farm Farmhouse™,
100% Natural and Whole Grain.
Pepperidge Farm was founded in Connecticut in 1937 by Margaret Rudkin,
an entrepreneurial homemaker who began baking fresh, all-natural bread
for her allergy-afflicted son. The company is now a nationwide business
with 8 manufacturing facilities, almost 5,000 employees, almost 4,000
independent distributorships. Over $1 billion in sales. Pepperidge
Farm was acquired by Campbell Soup Company in 1961.
About Bethenny Frankel
Bethenny’s number one priority is to create
healthy food choices while never compromising great taste. After
graduating The Natural Gourmet Cooking Institute in New York, Bethenny’s
passion for health and healing combined with innovative culinary skills,
inspired her to create bethennybakes®, a
company that ranges from a line of wheat, egg and dairy free baked goods
to cooking for private clients to her custom meal delivery service
creating nutritious meals tailored to one’s
specific needs whether vegan, macrobiotic, post-pregnancy, weight loss
or simply to eat healthfully.
Bethenny was named the “break-out star”
on NBC’s “The
Stewart”in 2005. She was
the runner-up in the premiere television program and was praised for her
talents both in the conference room and kitchen by Martha herself.
Bethenny is also a contributor and TV expert for Heath magazine,
and served as the hostess for Chefdance 2007 and Chefdance 2008, a
10-day culinary event during the Sundance Film Festival.
Well-known and respected amongst Hollywood elite, Bethenny creates meals
specifically designed for her “A”
list celebrity clients. As her name and brand recognition continue to
evolve, Bethenny just completed writing Gain 25 Thin Thoughts.
Lose 25 Heavy Habits and Be: NATURALLY THIN! Which illustrates her
goal to “democratize health”
by making a healthy, balanced lifestyle accessible to all. Bethenny also
stars in “The Real Housewives of NYC”
starting March 4th on Bravo. She currently resides in New York City with
her dog, Cookie. For more information about Bethenny, as well as tips
and recipes, please visit www.Bethennybakes.com.
The Pepperidge Farm Baked Naturals Survey was conducted by Kelton
Research between February 19 and February 21, 2008 using an e-mail
invitation and an online survey. Quotas are set to ensure reliable and
accurate representation of the total U.S. population ages 18 and over.
Results of any sample are subject to sampling variation. The magnitude
of the variation is measurable and is affected by the number of
interviews and the level of the percentages expressing the results. In
this particular study, the chances are 95 in 100 that a survey result
doesn't vary, plus or minus, by more than 3.1 percentage points from
the result that'd be obtained if interviews had been conducted with
all persons in the universe represented by the sample. All decimals are
rounded to the nearest percentage point.
1 The Pepperidge Farm Snacking Survey,
conducted by Kelton Research in February 2008, polled 1,000 Americans
ages 18 and over.
DeVries Public Relations
Shauna Mayer, 212-891-0419