New product innovations continue to migrate into new product categories within the bakery department. Catherine Trujillo, vice president of sales and marketing for Rubicon Bakers, Richmond, Calif., explained during the International Dairy Deli Bakery Association convention that Rubicon is introducing new loaf cakes and new snacking cakes in such enticing flavors as banana brown butter and chocolate fudge.

“We are focusing on advancing our mission. We are launching new loaf cakes and new snacking cakes that are perfect for any occasion – or no occasion,” Trujillo said.

New loaf cakes are available in four flavors: Cinnamon Toast Loaf, Blueberry Pancake Loaf, Vegan Citrus Poppy Seed Loaf, and Sea Salt Brownie Loaf.

In addition, they are introducing new snacking cakes for “grab-and-go” customers in luscious flavors such as Banana Brown Butter or Chocolate Fudge.

Rubicon Bakers only uses clean ingredients, never any artificial colors, flavors, or preservatives.

Earlier this year, Rubicon Bakers debuted its Vegan Lemon Raspberry Cupcakes at more than 380 Sprouts Farmers Market stores nationwide. Sprouts is the latest retailer to feature this collaboration between Washington red raspberry farmers and Rubicon Bakers, which were available for a limited time as part of Sprouts’ seasonal citrus event.

The Washington red raspberry industry partnered with Rubicon Bakers’ Research and Development team to feature a Washington red raspberry puree in both the filling and icing – the perfect complement to Rubicon’s light and citrusy vegan lemon cupcake.