Category: Snacks & Confectionery

As part of FoodNavigator’s how-to guide for start-up success​, we look at how to legally and effectively label new food products. ​

So, you’ve created your product. Dedicated time and enthusiasm to develop it, asked friends and family to taste-test it, and made any necessary changes to make sure it’s exactly how you want it to be. Now, it’s time to package it.

Obviously there are the design and material questions to be answered. Do you go for natural or synthetic packaging? Should the colour pallet be bright and bold or neutral and calm? And what tone should you strike with the name and tagline? These are all important questions and ones you’ve probably been mulling over since you had the idea for your very first product.

What you might not have considered is the importance of the information included on your product labelling. But, make no mistake, this is one of the most fundamental aspects to consider, and to get right, particularly when it directly relates to consumer safety.

“If you’re a brand and you’re putting a product on the market, you have an obligation to keep the consumer safe,” said Sam Hyde-Hart, founder of food and beverage consultancy firm, Hyde-Hart Consulting, at the FMCG start-up Bread & Jam event in London.

But the good news is the regulations across Europe are largely the same and so if your product is correct in one European country, then it’s likely correct in others. However, this does not negate the need for due diligence. It is your responsibility to guarantee the information on your packaging is comprehensive and correct. So, what are the essentials?

What information must be included on a product label?​

The food product must be accurately described on the packaging, with any additional instructions included. This will ensure the consumer knows exactly what they’re buying. This includes a full list of ingredients, with any known allergens, such as milk or nuts, highlighted so allergic consumers can see if a product does or does not contain a particular allergen.

“If you have an incorrect label – incorrectly declaring allergens, incorrectly declaring ingredients, incorrectly declaring nutritional values – your product could put consumers at risk. And that could result in a recall. That’s where a product is taken off the market and could result in national news exposure,” says Hyde-Hart.

Not only would this pose an issue to public health, but it could also seriously damage your brand, and that damage would be difficult for a new brand to recover from. Moreover, if there is proven to be a major threat to public health then the consequences could be far more damaging.

“If you do make a mistake on your packaging and you’re challenged on it by the regulator, the chances are that they will ask you to change it at the next print run, if it is not a safety issue,” explains Hyde-Hart. “If there is proven to be negligence, you may be forced to withdraw the product from the market, you may be fined, and if you caused harm or in the worst-case injury or death, then you may well be prosecuted.”

In short, it matters to get it right.

The label must also include a ‘best before’ or ‘use by’ date. These are important for both the consumer and the retailer. Which of these you include will depend upon the type of product.

According to the UK’s Food Standards Agency, “a use-by date on food is about safety and therefore a consumer must never eat food after the use-by date.”

The best before date, sometimes shown as BBE (best before end), is about quality and not safety. After the best before date listed on a product, the food is still deemed safe to eat, but may not be at its best. Best before dates appear on a wide range of foods including dried foods such as pasta and rice and tinned foods such as baked beans.

Any ​necessary health warnings, such as ‘not suitable for pregnant women’, must also be clearly detailed. This information can be placed on the pack-of-pack label, alongside the ingredients list. This will allow the consumer to quickly identify if a product is suitable for them.

It’s also important and useful to detail how the product should be stored. For example, does it need to be frozen or refrigerated once opened.

The net quantity information is essential. Retailers will want to know the quantities they’re selling, and will list this on shelf labels, and customers will want to know the quantity they’re buying.

And last, but by no means least, declare the country of origin. If a product is made in Italy, then your customers will want to know. This detail has the added benefit of adding authenticity to your brand and can be used as part of your marketing. 

Finally, even when you’ve made sure you’ve followed all of the rules, dotted all the i’s and crossed all the t’s, you should still get your labelling approved by experts in the country you intend to sell your product. This will ensure you are complying with the necessary regulations and can confidently launch your product onto the market.

Since founding in 1891, Scottish Bakers has served as the guardian of this valued trade, advocating for the hardworking bakers across the country. Scotland’s love for pies, pastries and bread seemed unshakeable and bakeries thrived, their ovens always warm. But as time moved on, so did tastes. The once unchallenged staples began to face competition from a growing array of global cuisines and fast-food options.

This led to a pivotal moment earlier this year when Scottish Bakers unveiled a groundbreaking five-year strategy – during its annual conference in May – to secure the future of Scotland’s baking industry.

The centerpiece of this strategy is the launch of a new consumer-facing mark – a move designed to bridge the gap between the traditional and the modern, ensuring the baking industry remains robust and relevant in an ever-changing market.

The initiative also aims to elevate Scottish Bakers from a trade association to a household name, synonymous with bakery excellence.

One voice

But its more than just a new logo or marketing campaign. It’s a promise to consumers that when they choose a product associated with Scottish Bakers, they are guaranteed quality, integrity and a slice of Scotland’s rich baking history.

“The brand mark will be underpinned by quality assurance that today’s consumers seek when purchasing products,” Lesley Cameron, CEO of Scottish Bakers, told Bakery&Snacks.

“It’s an independent brand mark that sets out the criteria that will support our members.”

Underpinning the brand will be a dynamic marketing and social media campaign crafted to resonate with today’s consumers. Cameron believes the association’s members have remarkable stories, often untold.

“It’s our mission to bring these to the forefront,” she said.

“Our members are the heartbeat of Scotland’s baking industry and we want to ensure their stories are heard far and wide.

“By sharing their passion and dedication through our engaging marketing and social media campaign, we aim to connect with the next generation of consumers, inspiring them to choose and cherish our members’ baked goods.”

“By raising awareness and showcasing the talent within our community, we also believe we can support driving footfall and sales for our members.”

Storytelling

These narratives will be categorized into three distinct segments:

‘Local Heroes’ celebrates the artisans and bakery café owners who keep traditional baking alive in Scotland’s towns and villages. These are the bakers who rise before dawn, ensuring the morning’s bread is fresh and their communities are well fed. Their connection to their localities is personal and profound, making them the lifeblood of Scotland’s baking culture.

‘Icons’ shines a spotlight on the larger plant bakeries that are the pillars of the industry. These bakery manufacturers combine innovation with scale, producing products that reach every corner of Scotland. They represent the modern face of baking: efficient, consistent and deeply rooted in tradition.

Lastly, ‘Pioneers’ honors those who have mastered the creation of iconic Scotch pies and other Scottish delights. These bakers are the keepers of ancient recipes, passed down through generations, who continue to innovate while maintaining the authenticity of their craft.

“The craftmanship of where the products are produced, the history of the families that produce them and the evolving recipes will be emphasized in the new marketing campaign,” Cameron told this site.

However, it’s not just about promoting individual businesses, but part of the broader mission to empower the entire Scottish bakery sector. By fostering a culture of innovation, sustainability and professional development, the association is laying the groundwork for a transformative future, with the Scottish Bakers brand mark set to become a trusted seal of quality and integrity.

As the new brand begins to take hold, consumers across Scotland will come to recognize the Scottish Bakers mark as a symbol of trust. Whether purchasing a fresh loaf or savoring a Scotch pie, they will know the products are made with passion, skill and a respect for tradition that spans more than a century.

“Our brand label will address the questions that consumers have about where their food comes from, how it is made and whether it’s sustainable,” Cameron told us.

By connecting with consumers on a deeper level and promoting the values of quality and sustainability, Scottish Bakers is positioning itself as a leader not just in Scotland, but in the global baking industry. With the launch of this new brand, Scottish Bakers is not just preserving the past but boldly stepping into the future, ensuring that the legacy of Scotland’s bakers continues to flourish for generations to come.

“We are convinced that we can have a positive impact on our future – a future where the Earth is habitable – and for that, we must protect the planet’s precious resources,” said CEO Robert O’Boyle.

To set this in motion, the company launched its CSR strategy in September 2022, cementing its commitment by aligning with the Science Based Targets Initiative (SBTi), “a strong signal that will enable us to align our ambitions with the science and establish our credibility on carbon issues,” said O’Boyle.

“The first priority was to submit our decarbonization roadmaps to SBTi; focusing on our biggest areas of impact in terms of greenhouse gas emissions: raw materials purchasing, energy and refrigerant gases used in our factories and freight,” added CSR director Natalie Genebes.

Sustainability milestone

Following the publication of its first-ever CSR report earlier this year, Délifrance’s efforts received the thumbs up from SBTi. The objectives certified include a 42% reduction in greenhouse gas (GHG) emissions for scopes 1 and 2, as well as 29% reduction in GHG emissions for scope 3, all by 2030. These reduction targets align with its parent company – French cooperative group VIVESVIA – and are also consistent with the goals of the Paris Agreement.

“Achieving SBTi certification reflects our deep commitment to sustainability and the validation of our efforts to integrate environmental responsibility into our core business strategy,” said Ganebe.

“As a leading manufacturer of baked goods, we are dedicated to continuing our work in reducing our carbon footprint, to reaching our 2030 targets and supporting the ambitious climate goals of VIVESCIA Group.”

Broader goal

Délifrance has also set itself an ambitious goal of sourcing non-deforestation raw materials by the end of 2025, along with other environmental issues such as packaging, food waste, water consumption and preserving biodiversity.

According to O’Boyle, the company’s environmental charter will enter into force at all its factories in mid-2025.

“Our CSR strategy enables us to stand out from the competition and to provide our customers with the best possible support by meeting, among other things, their own decarbonization challenges,” he said.

“It makes energy efficiency and rethinking our energy and logistics systems a key priority, and this will also make economic sense.”

Added Genebe, “The strategy is feeding into product innovations such as our range becoming increasingly plant-based, as well as process innovations and partnerships with NGOs, etc. It also enables us to communicate, to offer greater transparency to all our teams and to meet their high expectations when it comes to corporate commitments.”

The Scottish producer of premium, cultured butters has issued a call out for bakers to put their skills to the test to compete for the title of Scotland’s Best Croissant.

The competition is open to all – from home-based microbakers to professional pâtissiers – who plough their trade in Scotland, but especially those who take bakery to the next level. From the classic butter croissant to the pan au chocolate or even pushing the boundaries of flavor, form and presentation, croissants offers a beautiful canvas for bakers to reinvent the classic pastry.

Infusing the dough with matcha, yuzu, miso or spices like cardamom, za’atar or garam masala; while natural colorants like beetroot powder, activated charcoal or turmeric to ramp up the visual appeal. Creative toppings – think nuts, granola or cocoa nibs – add texture and a rosewater or orange blossom glaze will add another nuance of taste. Think size: mini croissants offer a bite-sized snack while giant croissants can be a showstopping centerpiece. How about a tower of mini croissants, similar to a croquembouche?

The possibilities are endless and The Edinburgh Butter Company is urging bakers to pull out all the stops.

The secret ingredient behind Scotland’s finest viennoiserie​

The sole requirement is that their croissants must be crafted using the company’s sheet butter, which has been specially formulated for pastry lamination. This technique is used to make croissants, puff pastry and other laminated doughs as it ensures consistent layers and an exceptional end product. Pastry butter is also known as dry butter has a higher fat and lower water content than normal butter. The drier texture of the butter means it retains its form yet is malleable when being folded for viennoiserie.

Each entrant will receive 2x1kg of Edinburgh Butter Company unsalted butter sheets in early October to make their creations.

“We feel our cultured butter has long been the secret ingredient behind Scotland’s finest viennoiserie,” said Chloe Black, director of The Edinburgh Butter Company.

“After hearing from our talented network of bakers, we realized there was a strong desire for a competition that truly celebrates the craftsmanship of croissant-making.

“We saw an opportunity to create an event that focuses on the quality of individual creations, ensuring that every bakery in Scotland has a fair chance to shine. This competition is our way of honoring their passion and dedication.”

Are you ready to be judged?

Judging will take place at The Balmoral Hotel in Edinburgh on October 28. Entrants will be required to present six croissants to the panel of judges, which comprises some of the UK’s leading pastry chefs, including Ross Sneddon, executive pastry chef at The Balmoral Hotel.

Other judges include Darcie Maher, owner of Lannan Bakery; Kayleigh Turner, head pastry chef at the two Michelin-starred The Glenturret Lalique Restaurant in Perthshire; John Whaite, winner of The Great British Bake Off and owner of Ruff Puff; and food and travel writer and blogger Milly Kenny-Ryder (thoroughlymodernmilly.com) who has been named in the Top 10 Food & Travel influencers by The Evening Standard. Chloe Black rounds off the jury.

Judging criteria will focus on appearance (uniformity, color and shape), pastry development and lamination skills, texture and taste.

Sponsored by The Balmoral Hotel, Rackmaster Limited, Baking & Catering Equipment, Mark Murphy and Tipo Restaurant, the winner will receive a trophy and a meal for two at Tipo, which is fast gaining a reputation as a standard spot in Edinburg’s dining scene. Then there’s the praise, acclaim and recognition that comes with winning: from making the news to social media highlights and even driving footfall into your bakery.

Second Prize is a £150 voucher for Rackmaster bakery equipment, while the third placed will receive an Edinburgh Butter Company goodie bag.

Judging will take place between 10:30am and 12 noon on Monday, October 28, followed by a prizegiving ceremony, refreshments and networking opportunities.

Contestants must register on Scotland’sBestCroissant by Friday, October 4 to secure their spot.

Global economic and geopolitical conditions have resulted in increased demands from consumers all over the world for affordable options, even within the snacking market which maintained stable popularity after seeing rapid growth during the COVID-19 pandemic.

However, moving to simply slash prices is not a feasible strategy given rising ingredient costs as well as parallel consumer demands for product taste and health to remain as good if not better than status quo – so many brands have had to look to other strategies to make this happen.

“The demands from consumers in the Asia, Middle East and Africa (AMEA) region are really changing very fast, and particularly their expectations of snacks are almost changing from year to year,”​ Mondelez VP for Strategy and Commercial Excellence AMEA Tomas Centeno told FoodNavigator-Asia​ after presenting the results of the company’s latest State of Snacking report at Growth Asia Summit 2024.

“When it comes to snacking it is pivotal to allow consumers to make choices, which means that portfolio variety is absolutely crucial, and the wrong attitude would be to completely cut back on any particular segment of snacks.​

“During economic downturns like we are seeing, the part of the business that provides affordable options is quite important as consumers want to choose products that they can afford comfortably – but it is tricky as these products not only need to have the right affordable prices, but also the right quality, and we need to hit all those factors at the same time.​

“One of the findings from the report has been that around 67% of AMEA consumers are now looking for portion control in their snacks, and part of that need is to guarantee affordability as well as to portion the amount they are consuming.​

“The affordability piece is very important as it is key to retaining loyalty to our products, so we need to continuously adapt to these consumer needs, ensuring our consumers feel in control and that the products are affordable, so they stay loyal.” ​

Watch the video below to hear more about Mondelez’s stand on affordability.

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Portion control also plays a major role in Mondelez’s push for the ‘Mindful Indulgence’ concept, which again leads back to consumers having control over their snacking.

“Indulgence is always given a bad rap but when it comes to salt and sugar consumers actually already know that too much is not a good thing, and tend to say these are acceptable as long as eaten mindfully,”​ he added.

“This can be seen through the finding that 75% of AMEA consumers actually prefer smaller portions of indulgent snacks than large portions of low-fat or low-sugar alternative versions.​

“Basically, they just want to be in control of their snacking and indulge in a healthy way instead of being told what they should eat or need to eat – this ties back to ensuring that there are many options available for consumers to choose from.”​

Dive Brief:

• Online grocery sales reached $7.9 billion in July, up more than 9% compared with the same month last year, according to data released Thursday by Brick Meets Click and Mercatus.
• Pickup accounted for about 42% of grocery e-commerce sales last month and delivery claimed a share of just over 40%. The ship-to-home channel accounted for 19% of the market.
• Delivery sales were up 22% in July even as pickup sales were flat, building on a pattern that gained steam during the previous month.

Dive Insight:

While pickup retained its position leading the online grocery e-commerce sector as measured by sales last month, delivery continued to march forward on multiple fronts as companies including Amazon, Walmart and Instacart cut fees to encourage people to sign up for membership programs.

The sharp discounts Walmart and Instacart offered on their membership programs helped generate growth in both the number of delivery users they saw and order frequency, Brick Meets Click and Mercatus said.

Almost a third of shoppers who bought groceries online from supermarkets or hard discounters in July also received an online grocery order from a mass merchant, the research showed.

“Intense competition in grocery delivery promotions is eroding regional grocers’ control over customer interactions,” Mark Fairhurst, Mercatus’ chief growth officer, said in a statement. “While third-party marketplaces may boost short-term order volume gains, they also make it harder for grocery retailers to achieve the economies of scale needed to reduce operating costs.”

The number of delivery orders recorded last month was almost 20% higher than the figure for July 2023, as both order frequency and the number of shoppers who opted for the fulfillment method increased, Brick Meets Click found. At the same time, pickup order volume was off by 3% as the channel’s monthly active user base and order frequency lost momentum.

The ship-to-home sector, which reflects online grocery orders fulfilled by third-party shippers like UPS and FedEx, notched a slight gain in order volume in July even as order frequency slipped.

Delivery’s base of monthly active users grew last month by more than 10% year over year, compared with a 2% drop for pickup. On the other hand, average order value for pickup slightly outpaced the comparable figure for delivery.

The data also showed that traditional supermarkets grew their base of monthly active users by 7% in July — twice the growth pace they recorded during the same period in 2023. Still, mass merchants managed to expand their monthly active user count at an even faster clip of nearly 8%.

The findings reflect a survey of 1,760 shoppers Brick Meet Click fielded July 30-31.

Dive Brief:

• Kroger announced Monday it filed a motion in the U.S. District Court for the Southern District of Ohio to enjoin the Federal Trade Commission’s administrative proceeding challenging its proposed merger with Albertsons.
• Kroger claims that it is unconstitutional for the agency to proceed with both its in-house tribunal and its separate federal lawsuit against the mega-deal.
• “[The] FTC has sought to split its challenge to the merger into two separate tribunals in an inappropriate attempt to receive multiple opportunities to litigate the same issues,” Kroger said in the statement. 

Dive Insight:

Kroger’s move to block the FTC’s administrative challenge to the merger adds a new dimension to its complex and multipronged effort to push the controversial transaction through in the face of intense opposition from federal regulators, state legal officials, labor organizations and other opponents.

In its motion, filed in a federal court that includes Kroger’s hometown of Cincinnati — the retailer claims that the FTC is acting in violation of the Constitution for two central reasons.

First, Kroger said that the FTC’s use of an administrative law judge to hear the case is improper because the president of the United States cannot remove the judge. Second, Kroger said the FTC is at odds with a Constitutional standard that says the judiciary, not the executive branch, is responsible for adjudicating its private rights to contract with another private party.

Kroger also said that the FTC wants to block the merger for the duration of the administrative hearing, which the company said could last for several years.

An FTC spokesperson declined to comment on Kroger’s motion.

Kroger said both its claims are supported by Supreme Court decisions, adding that it is looking forward to fighting the FTC’s request for a court to block the merger during a legal proceeding due to begin next week in the U.S. District Court for the District of Oregon in Portland.

“We stand prepared to defend this merger in the upcoming trial in federal court — the appropriate venue for this matter to be heard — and we are asking the Court to halt what amounts to an unlawful proceeding before the FTC’s own in-house tribunal,” Kroger Chairman and CEO Rodney McMullen said in a statement.

In addition to the federal case Kroger faces, the attorneys general for the states of Colorado and Washington have each lodged lawsuits seeking to block the deal. Last month, a Colorado judge issued an order temporarily blocking the deal and granting the state’s request for a preliminary injunction. The grocery giants agreed to not consummate their merger until the state court rules on that case. 

Kroger said in a recent emailed statement that combining with Albertsons would offer “lower prices and more choices for more customers in more communities, long-term job security, higher wages and more industry-leading benefits for associates, and a strong unionized workforce.”

Kroger said last week that it plans to invest $1 billion in price cuts if it completes the merger — double the amount of its previous pledge — and McMullen reiterated the company’s claim that the merger would be good for consumers and workers in Kroger’s announcement on Monday.

Dive Brief:

• A Texas federal judge on Tuesday struck down the Federal Trade Commission’s ban on noncompete agreements in employment contracts, holding that the ban violates the Administrative Procedure Act and exceeds the agency’s statutory authority. The ruling applies nationwide.
• Judge Ada Brown of the U.S. District Court for the Northern District of Texas had already ruled against FTC in Ryan LLC v. Federal Trade Commission last month. Brown preliminarily enjoined the noncompete ban but only with respect to the case’s plaintiffs and plaintiff-intervenors. Her Aug. 20 decision, however, sets the regulation aside entirely, as the APA “does not contemplate party-specific relief,” she wrote.
• FTC’s ban had been set to take effect Sept. 4. Brown’s decision splits with that of a Pennsylvania federal judge who sided with FTC on July 23 and declined to block the ban. Last week, a Florida federal judge also issued a limited injunction of the ban, holding that FTC likely exceeded its statutory authority.

Dive Insight:

The FTC’s noncompete ban targeted contractual clauses that apply to an estimated 1 in 5 U.S. workers by the agency’s own estimates. The rule would have allowed noncompete agreements with certain senior executives prior to the rule’s effective date to remain in force while rendering all other noncompetes unenforceable.

As with other regulatory efforts from the Biden administration, however, the ban was swiftly challenged by employers and business advocates. In addition to the FTC’s ban, those parties also fought the National Labor Relations Board’s joint employer rule as well as the U.S. Department of Labor’s independent contractor and overtime eligibility rules.

In Tuesday’s decision, Brown held that the Federal Trade Commission Act gives the FTC “some authority to promulgate rules to preclude unfair methods of competition” but that the agency “lacks the authority to create substantive rules” such as the noncompete ban. She said this is supported by the fact that Congress did not prescribe sanctions for violations of certain FTC regulations, “which indicates a lack of substantive force.”

Brown also concluded that the FTC’s ban is arbitrary and capricious within the meaning of the APA “because it is unreasonably overbroad without a reasonable explanation.” She said the agency failed to offer evidence for its decision to prohibit all noncompete agreements instead of targeting specific, harmful agreements.

“This is the outcome we have predicted since the FTC first proposed the rule almost two years ago, and we expect it to be upheld on appeal, ultimately by the Supreme Court,” Erik Weibust, member of the firm at Epstein Becker Green, told HR Dive. “This is a perfect example of the judicial system holding unelected bureaucrats to account for their overreach in an area that they have neither the expertise nor Congressional authorization to regulate.”

ST. LOUIS — Post Holdings, Inc. said it will acquire Bob Evans Farms, Inc. for $77 per share in a transaction valued at approximately $1.5 billion. The combination is expected to expand Post’s presence in higher-growth packaged foods categories.

Based in New Albany, Ohio, Bob Evans is a producer and distributor of refrigerated potato, pasta and vegetable side dishes, pork sausage, and refrigerated and frozen products under the Bob Evans, Owens, Country Creek and Pineland Farms brands. The company also has a growing food service business that represents approximately 35 percent of volume.

Earlier this year, Bob Evans Farms sold its restaurant business to Golden Gate Capital following mounting investor pressure.

The addition of Bob Evans is expected to strengthen Post’s footprint in food service and is highly complementary to its portfolio of ready-to-eat cereal brands, including Pebbles, Honey Bunches of Oats, Malt-O-Meal and Weetabix; active nutrition brands, including PowerBar, Premier Protein and Dymatize; and value-add egg, potato and cheese brands, including Crystal Farms, Better’n Eggs, Simply Potatoes and All Whites.

Rob Vitale, president and CEO of Post Holdings

“We have enormous respect for Bob Evans’ success and are excited about the growth opportunities this combination will create,” said Rob Vitale, president and CEO of Post Holdings. “Combining with Bob Evans expands our portfolio of top brands and gives Post a leading position in the perimeter of the store. We look forward to welcoming the talented Bob Evans team to Post and working to create a successful future together.”

The transaction was approved by the boards of directors of both companies and is expected to be completed early next year. Upon closing of the deal, Post plans to combine its existing Michael Foods Group refrigerated egg, potato and cheese business with Bob Evans to establish a refrigerated retail business within the company under the leadership of Mike Townsley, Bob Evans’ current president and CEO Jim Dwyer who will remain in his current role as president and CEO of the Michael Foods Group, managing the commercial food service egg, potato and pasta businesses, which will include the Bob Evans food service business.

The purchase price represents a 15 percent premium on the 30-day volume weighted average of Bob Evans shares. Post management expects the acquisition to be immediately accretive to Post’s top-line growth.

Mike Townsley, Bob Evans’ president and CEO

“We are pleased to join the Post family, combining our complementary portfolios to the benefit of all of our stakeholders,” Townsley said. “This transaction creates enhanced and certain value for our stockholders, while providing further resources and reach to deliver the Bob Evans experience to a broader audience of consumers and retailers. We are very proud of our 70-year history as a beloved brand and eager to begin this next chapter of growth.”

NEW ALBANY, Ohio – Bob Evans Restaurants have an answer to the question, “What’s for Easter dinner?”.

Customers can enjoy a pre-made Easter Farmhouse Feast that will serve up to 10 people. The fully cooked, heat-and-serve meal retails for $109.99. The meal comes with hickory-smoked boneless ham and slow-roasted carved turkey, along with mashed potatoes with gravy, bread and celery dressing, macaroni and cheese, green beans with ham, buttered sweet corn, 12 dinner rolls, cranberry relish, banana nut bread, double-crust apple pie and lemon supreme pie (a limited-time offering).

Customers can order the Easter Farmhouse Feast at any Bob Evans Restaurant or online at www.bobevans.com and schedule their own pick-up date now through March 31.

“At Bob Evans, we understand the importance and special meaning of sharing a meal with friends and family on Easter,” Saed Mohseni, president and CEO of Bob Evans Restaurants, said in a statement. “Which is why we’re excited to offer families the Farmhouse Feast as a quick and easy solution that won’t break the bank and allows them more time to fully enjoy the holidays together.”

Bob Evans also will be open on Easter during normal business hours for customers looking to dine in – way from home – for Easter brunch or dinner.