British flavour specialist develops ‘unprecedented’ sugar substitute

February 11th, 2017

Flavour specialist Omega Ingredients has launched a ‘modern replacement for sugar’ that allows for both sweetness and ‘unprecedented’ mouthfeel.

?megaSweet is a completely natural new offering that ‘signals a new frontier for natural sweeteners’, the company said. It offers brand formulators and manufacturer a 50% reduction in sugar content with only a ‘minimal calorie contribution’, and can be used across a wide range of naturally sweetened foods and beverages.

“The calorie-free flavour system allows for genuine mouthfeel and the indulgent taste of sucrose with zero after-taste – a result that is impossible to achieve through the use of traditional sugar alternatives,” it added.

?megaSweet was developed by biochemist and Omega Ingredients co-founder Steve Pearce.

“Since the announcement of the sugar tax [in the UK], scheduled to come into play in March 2018, global brands have begun to search for ways of reducing the sugar content across their ranges,” said Pearce. “When you replace natural sugars with artificial sweeteners, you don’t just lose the sweetness, you also sacrifice mouthfeel, which often creates a bitter or even astringent aftertaste.

“All of these facts combined can lead to a drastically different product, which may be alien to consumers. That’s why we have designed ?megaSweet – to combat the challenges faced by the beverage industry ahead of the sugar tax.”

Ireland and South Africa are also waiting for sugar taxes to take effect, and the measure is being considered by governments across Europe and the world.

?megaSweet offers the opportunity for clean labelling with a ‘natural flavouring’ position. As well as delivering on mouthfeel, it can also be used to boost the flavour profile of the finished product and can be tailored to carry notes such as citrus, cola or any botanical blend.

Source:  foodbev.com

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ISM in Cologne confirms its exceptional international position

February 11th, 2017
  • Sweets and snacks in high demand by the trade ISM in Cologne well attended again: Almost 38,000 trade visitors from over 140 countries
  • Top buyers from Germany and abroad in Cologne, the specialised trade was also well represented
  • Something for all tastes: Innovations and traditions are both equally important in the sweets and snacks sector

After four exhibition days, the 47th ISM in Cologne closed on a very good result. Once again almost 38,000 trade buyers from over 140 countries were registered.

The exhibitors were thoroughly convinced by the excellent quality of the visitors. Once again this year, decision makers from all trade channels made use of the world’s largest trade fair for sweets and snacks to go about their comprehensive business activities. 1,649 exhibitors from 68 countries exhibited at ISM 2017. “ISM once again confirmed its international position as a global platform for the sweets trade. Furthermore, we were able to further reinforce our position with a slight growth in the number of exhibitors,” commented Katharina C. Hamma, Chief Operating Officer, Koelnmesse GmbH. “ISM is the central hub for the national and international business,” confirmed Bastian Fassin, Chairman of the International Sweets and Biscuits Fair Task Force (ASIM).”The exports are not only of great significance for the German industry. The entire sweets and snacks business has an international alignment.” Hence, the consequences of the Brexit and possible trade restrictions by the USA were a major topic of conversation at the trade fair.

The exhibitors of the 47th ISM also placed their bets on new products and marketing ideas this year. Instead of one overriding trend, many individual tendencies that were aimed at different target groups were recognisable. “Something for all tastes” is the motto of the flexible and innovative industry that relies above all on one aspect: Enjoy ment and taste. This is why sugar reduced, vegan or vegetarian sweets, bakery products and snacks primarily have to also please the taste buds of the consumers, as various surveys underlined.

As always, the buyers proved to be very open to new approaches. Since a large majority of the trade visitors are decision makers within the companies, numerous negotiations were successfully transacted on site, a good follow up business is also expected in many cases. Large trading companies from Germany and other European countries were represented as well as buyers from North America, the Near East and South America. A high number of visitors from the specialised trade, which is
important for many suppliers of specialities, were also welcomed in Cologne.

Fundamentally, the share of foreign visitors remained constant at around 67 percent. ISM registered significant growth in the number of visitors from Japan, India, Pakistan and the Baltic region. Due to the Chinese New Year celebrations, ISM recorded a decline in the number of visitors from China. Less visitors were also registered from Great Britain and Turkey.

The ISM Award was conferred for the fourth time. The award winner is Gota Morinaga, Representative Director, Representative Chairman, Morinaga Co. Ltd., Japan. The international prize of the world’s largest and most important trade fair for sweets and snacks pays tribute to exceptional services to the sweets and snacks industry. The award winners of the past years were Herman Goelitz Rowland Sr. (Jelly Belly Candy Company, USA), Felix Richterich (Ricola AG, Switzerland) and James N. Walker, (Walkers Shortbread, Great Britain).

At its new location in Hall 2.2, the “New Product Showcase”, which has established itself at ISM since 2010, was once again strongly frequented. The following three products were voted the top three innovations of this year’s ISM by the visitors:
1. Bad Luck Cookies by Pechkeks GmbH,

2. Organic Veggie Box by my ChipsBox GmbH and
3. Pralibel Dômes by Pralibel NV.Furthermore, the ISM Packaging Award powered by ProSweets Cologne was also conferred for the first time. The prize winner is the Barbecue Marshmallow Grill Bag by tri d’Aix GmbH.With an attendance of 17,000 trade visitors from over 100 countries, ProSweets Cologne the international supplier fair for the sweets and snacks industry which is held parallel to ISM, also confirmed its significance as an important information, order and networking platform for the entire industry.Together with ProSweets Cologne, ISM covers the entire value chain of sweets production and sales at the same time and place – a worldwide unique constellation.

ISM organisers are Koelnmesse and its industry sponsor, the International Sweets and Biscuits Fair (AISM) task force.

The ISM 2017 in figures:
1,647 suppliers from 68 countries, 86 percent of whom came from abroad, exhibited at ISM 2017 on exhibition space covering 110,000 m². These included 226 exhibitors and 10 additionally represented companies from Germany as well as 1,400 exhibitors and 11 additionally represented companies from abroad. Almost 38,000 trade visitors from over 140 countries attended ISM 2017, the foreign share was 67 percent.

The 48th ISM is scheduled to take place from 28 to 31 January 2018.
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Events

Australian Sugar Milling Council: Time to Put the Sugar Industry Ahead of Politics

February 11th, 2017

The Australian Sugar Milling Council (ASMC) says any calls for even more political intervention in the Queensland sugar industry are both disturbing and unhelpful.

“The period since the Queensland Parliament passed flawed legislation to re-regulate the Queensland sugar industry has demonstrated the cost of such regulatory intervention,” said ASMC CEO Dominic Nolan.

“All ASMC member milling companies did everything commercially possible to negotiate fair and transparent business arrangements rather than see regulatory intervention.”

All mills remain opposed to the legislation. Mills were not consulted in the drafting of the legislation, and identified at the time that it would lead to ambiguity and cost, without delivering any additional value to the Queensland sugar industry.

“The Queensland legislation is bad for the industry and has severely interrupted the positive progress that had been made by the industry since deregulation was agreed to by mills and growers in 2006,” said Mr Nolan.

ASMC understands the problems this legislation has caused, and acknowledges the uncertainty that has flowed from it for growers and their families – along with mill employees and their families and the regional communities that rely on the sugar industry as a key economic driver. A strong and positive relationship at a regional level between mills and growers is an essential platform for our industry to prosper.

“Each mill company has had to respond to the legislation according to their commercial risk and business models. It is no surprise that the response from all Queensland mills has been different.”

“There has been millions of dollars spent in implementing new commercial arrangements as a result of the legislation already.”

“There is one milling company still in negotiations with Queensland Sugar Limited over an On Supply Agreement and positive progress is being made towards finalising arrangements,” Mr Nolan said.

“Mills are committed to continuing to work within the regulatory framework of the day to maximise commercial benefit for themselves and their growers.”

“Further Government intervention won’t help anyone.”

“A heavy cloak of regulation is an impediment to the key relationship between millers and growers and will limit potential growth and development opportunities,” Mr Nolan concluded.

Source:  foodingredientsfirst.com

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Ingredients

Gluten-free pasties in spotlight at competition

February 11th, 2017
Gluten-free bakers will be rising to the challenge in a new section of the World Pasty Championships at the Eden Project in Cornwall, England, on March 4.
For the first time amateur pasty-makers can enter a gluten-free category in the global competition supported by the Cornish Pasty Association.

It is thought that this is the first gluten-free pastry baking competition of its kind.

Other categories of the World Pasty Championships include professional, company, amateur and junior for both traditional Cornish and non-Cornish pasties.

Gluten is a protein in wheat, rye and barley and found in flour-based food such as breads, pastries, pasta, cereals, cakes and biscuits.

The charity Coeliac UK estimates one in 100 people in the U.K. have coeliac disease which gives them an adverse reaction to gluten.

Now the World Pasty Championships is raising awareness of the need for more gluten-free alternatives to be made available by introducing this special new class.

The gluten-free category has been sponsored by Lisa Hackett from the bakery Let Them Eat, based in Saltash, Cornwall, which is offering the winner a chance for their prize pasty to be developed into a commercial product.

Hackett, who will lead a workshop on how to make a gluten-free pasty at the event, said: “It is really good that the World Pasty Championships is raising awareness of the fact that lots of people do suffer from food allergies but that there are alternatives out there.

“So many people come to Cornwall and just want to eat a pasty but can’t because they have a food allergy.

“This is about embracing gluten-free baking so that everyone – whether you are gluten-intolerant or not – can enjoy a pasty.

“And we’ll help the winner develop their gluten-free category into a product suitable for retail which could be sold around the country.”

Among the tips Hackett will be sharing include using gluten-free buckwheat, sorghum or millet flour, making the pasty 24 hours prior to making the pasty to allow time for the starches to activate, and using greaseproof paper to keep the pasty intact before folding and crimping.

Sarah Sleet, chief executive of Coeliac UK, which is supporting the gluten-free class of the World Pastry Championships, said: “The Cornish pasty is one of the great British foods you can eat anytime, any place but was off the menu for the one in 100 people with coeliac disease who must eat gluten-free no matter what.

“But now we’ve got innovative bakers who are filling the gap and it’s brilliant that this new category in the World Pasty Championships puts the gluten-free pasty on the world stage where it belongs.”

Tony Trenerry, Eden’s head chef, said: “We’re really excited to have Lisa and Coeliac UK’s support in introducing a gluten-free category into the World Pasty Championships for the first time, recognising people’s different dietary requirements.

“Gluten-free baking involves special expertise because the pastry doesn’t have as much elasticity and springiness as gluten-based pastry has so we’re looking for pasty makers to really show off their baking skills.

“All our usual categories are returning as well, so whether you’re an amateur or professional pasty maker who makes Cornish pasties or those with other fillings, there’s a class for you at the World Pasty Championships.”

Gluten-free pasties will be available to buy at the World Pasty Championships.

For all World Pasty Championships rules and entry details go to www.edenproject.com/pasty.

See full details of ticket prices on www.edenproject.com

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Bakery, Events

Valentine’s Day spending to drop, but candy sales expected to remain at $1.7 billion

February 11th, 2017

National Retail Federation projects overall spending to total $18.2 billion.

Although Valentine’s Day spending is expected to level off after a decade-long rise, American consumers are projected to spend the same amount on candy, according to a new survey by the National Retail Federation and Prosper Insights & Analytics.
Consumers are expected to drop $18.2 billion on treats and gifts on loved ones, down from a record $19.7 billion last year, projections reveal. On average, consumers will spend $136.57, down 7 percent from last year’s $146.84 average.
“While fewer are planning to celebrate Valentine’s Day this year, millions of shoppers will still make room in their budgets to spoil their loved ones,” says Prosper Principal Analyst Pam Goodfellow.
Despite decreased spending, consumers are still expected to spend on average $85.21 on their spouse or significant other, $26.59 on other family members, $6.56 on children’s classmates and teachers and $4.44 on pets.
And when it comes to gifts, the classics still reign. Nearly 20 percent of shoppers will buy jewelry to the tune of $4.3 billion. Half of consumers will buy candy, which is expected to total $1.7 billion, the same as in 2016.
Nearly 40 percent of consumers will take their valentines for an evening out, representing $3.8 billion in total spending. Just over a third of consumers are expected to spend $2 billion on flowers.
Also popular this year are “gifts of experience,” such as tickets to a concert or sporting event, a gym membership or an outdoor adventure, the NRF says. However, while 40 percent of consumers want an experience gift, only 24 percent plan to give one.
“Valentine’s Day continues to be a popular gift-giving occasion even if consumers are being more frugal this year,” says NRF President and CEO Matthew Shay. “This is one day of the year when millions find a way to show their loved ones they care regardless of their budget.”
The survey, which polled 7,591 consumers about their Valentine’s Day plans, was conducted Jan. 4-11 and has a margin of error of plus or minus 1.1 percentage points.
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Confectionery

Cookie dough maker linked to outbreak ceases production

February 11th, 2017

Aspen Hills, Inc., a cookie dough manufacturer linked to a Listeria monocytogenes outbreak in Blue Bell Creameries products, has ceased production.

“After much consideration, our owners have decided to end their involvement in the company and are actively looking to wind up their affairs through a sale or other orderly disposition,” said Jon Austin, a spokesman for the Garner-based company. “While that process is under way, we have ceased production as of the end of December. Even so, we are committed to addressing any questions raised by the F.D.A. so that the agency can be assured that our commitment to the safety and wholesomeness of our products will not waver even as we exit the market. To that end, we have detailed for the agency the many changes to our procedures and practices we put in place in response to its oversight; we appreciate the partnership and professionalism of its personnel throughout this process.”

Blue Bell Creameries, Brenham, Texas, last September said it voluntarily was recalling certain ice cream products. Blue Bell identified the potential problem through internal testing and notified Aspen Hills, which then issued a voluntary recall of the products supplied to Blue Bell. In October, Blue Bell Creameries expanded the recall to all products made with cookie dough that may be contaminated with Listeria monocytogenes.

The Food and Drug Administration issued a warning letter dated Jan. 10 of this year to Aspen Hills that may be found here. The F.D.A. said it had inspected the company’s frozen cookie dough manufacturing facility from Sept. 27 through Oct. 6, 2016. Environmental samples collected from various areas in the facility found the presence of Listeria monocytogenes. The F.D.A. investigators also observed “serious violations” of the Current Good Manufacturing Practice regulation for food.

“The presence of L. monocytogenes in your facility is significant because it demonstrates your cleaning and sanitation practices are inadequate to effectively control pathogens in your facility to prevent contamination of food,” the F.D.A. letter said. “Furthermore, L. monocytogenes found in the environment of your facility increases the risk of your finished product becoming contaminated.”

The F.D.A. letter acknowledged Aspen Hills took corrective actions after the F.D.A. presented its findings to the company. Aspen Hills hired a third-party laboratory and consultant group to conduct a review of operations and to make recommendations to changes in policy and procedures. It also included revising Standard Operating Procedures in the three areas of environmental pathogen monitoring, product sampling and testing, and cleaning and sanitizing facilities.

Aspen Hills conducted a voluntary recall of all lots of ready-to-eat cookie dough produced at the facility between June 8 and Sept. 30, 2016.

Thomas and Nancy Lundeen own Aspen Hills. The company’s facility had a daily production capacity of 180,000 lbs of product, which allowed the company to meet peak season needs of fund-raising, according to the company’s web site. Aspen Hills offered cookie dough in such varieties as chocolate chunk, peanut butter, oatmeal raisin, white chocolate macadamia and snickerdoodle. The company also offered such frozen items as cheesecake, cinnamon rolls and French bread pizza.

Source: foodbusinessnews.net

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Food Safety ,

ProSweets Cologne 2017: Competent and informative

February 11th, 2017
  • Trade fair convinces with 17,000 trade visitors from over 100 countries
  • Central platform for solutions in the production and packing sector – parallel to ISM in Cologne

ProSweets Cologne has once again confirmed its significance as the international supplier fair for the sweets and snacks industry. 17,000 trade visitors from over 100 countries were registered this year. This corresponds to a comparable result as that of the previous year. At around 65 percent, the share of foreign visitors was once again also at a very high level. “With its focus on the needs of the innovative industry, ProSweets Cologne also competently satisfied the demand again this year. The 211 exhibitors of the trade fair reported that the contacts were excellent and plenty of orders were placed. They expressly praised the high decision-making competence of the discussion partners,” commented Katharina C. Hamma, Chief Operating Officer, Koelnmesse GmbH. Last, but not least boasting 1,647 exhibitors, ISM, the world’s largest trade fair for sweets and snacks that was held parallel, secured ProSweets Cologne a reliable potential in interested visitors. “Many customers are exhibitors of ISM, who parallel to their trade discussions, also took advantage of the opportunity to meet up with the supplier industry,” added Hamma.

ProSweets Cologne has in the meantime become a “must-attend” event for trade visitors from all over the world. The fact that the fair is held parallel to ISM and the awareness within the industry and trade that they can inform themselves comprehensively about all themes of the sweets and snack production value chain at one location in one go, was decisive for the good result again.

Almost one third of the visitors were experts from the production and manufacturing sectors of the sweets and snacks industry. The interest from the development and construction, marketing and buying sections was very strong as usual.

According to the exhibitors the quality of the visitors was excellent. The contact persons were either members of the management or held the corresponding executive position as the responsible expert buyers. This was also confirmed by Koelnmesse’s visitor survey. It showed that almost two thirds of the visitors surveyed hold management positions at their companies or work in the areas of research and development, design, production or quality assurance. More than two-thirds of the respondents are also involved in purchasing and procurement decisions.

ISM, the world’s largest trade fair for sweets and snacks, which is held parallel, had also achieved very good results comparable with the previous year level, when it closed its doors. Almost 38,000 trade visitors from over 140 countries were registered. 1,647 exhibitors from 68 countries took part in ISM 2017.

Together with ISM, ProSweets Cologne covers the entire value chain of the production and sales of sweets and snacks at the same time and place – a worldwide unique constellation.

The industry sponsors of ProSweets Cologne are the Federal Association of the German Sweets Industry (BDSI), Sweets Global Network e.V. (SG), the German Agricultural Society (DLG e.V.) and the Central College of the German Sweets Industry (ZDS).

ProSweets Cologne 2017 in numbers:

211 companies from 36 countries participated at ProSweets Cologne 2017, 65 percent of which were from abroad. The trade fair covered a gross exhibition space of 12,000 m2. The participants included 73 exhibitors from Germany and 137 exhibitors as well as 1 additionally represented company from abroad. Including estimates for the last day of the fair, ProSweets Cologne 2017 attracted more than 17,000 trade visitors from around 100 countries, 65 percent of whom came from abroad.

The next ProSweets Cologne, the international supplier fair for the sweets and snacks industry, is scheduled to take place from 28 to 31 January 2018.

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Events

EU: Confectioners Seek Alternatives to Egg Price Increase

February 11th, 2017

Egg prices are on the rise and at the beginning of the year, having increased 16% since November. Tighter supplies are expected at the start of 2017, according to Mintec analysts.

EU egg prices have risen due to a fall in egg layer numbers caused by avian flu outbreaks, and rising domestic consumption. The H5N8 strain of bird flu reached Europe in October 2016, and since then it has been detected in at least 14 European countries.

On the demand side, an expected fall in supplies has prompted an increase in demand as buyers try to secure volumes early. In addition, EU egg consumption has remained firm, attributed to consumers purchasing more eggs as a protein alternative to red meat. More European consumers are looking to increase their protein intake and view eggs as an important source to provide this protein.

The price and supply volatility represents a major headache for food and beverage manufacturers, who use eggs as a key ingredient, particularly in the confectionery, bakery and beverage categories, according to the specialist’s research.
One solution to this can be natural functional protein hydrolysates that replace the aerating properties of egg albumin, such as the range introduced by [nationality] ingredient specialist Kerry’s .

Made from both dairy and vegetable sources, Kerry’s Hyfoama™ can help as an alternative to fluctuating egg prices. It is also used at a lower inclusion rate than egg white, which means that a significant reduction (~15-25%) in the “cost in use” versus egg albumen can be achieved depending on usage levels and product application.

Ideal applications for Hyfoama™ include confectionery (nougat, marshmallow, bird’s milk, jellies and chews), bakery and beverages. The range also includes allergen-free and vegan options, both of which are growing trends in the sugar confectionery market.

Source: World Bakers

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Ingredients

Bridor to invest $40m in Quebec baking plant expansion in Canada

February 11th, 2017

Bridor has announced that it will invest $40m to double the size of its Canadian baking facility in Boucherville, Quebec and in turn broaden its product portfolio in North America.

The expansion project is expected to grow the Boucherville baking plant’s production capacity by 80%.

Bridor will give scope to 60 new jobs by the end of the expansion, with many of them to be employed as industrial production operators to handle the company’s production lines.

Bridor CEO Jean-François Duquesne said: “The company has witnessed exponential growth in recent years and this investment shows just how committed we are to continuously improving our offering.

“We are proud to combine our traditional European baking know-how with cutting-edge industrial technology. It’s our special edge that allows us to produce quality breads and Viennese pastries at a wide scale.”

The investment in the Boucherville expansion project is part of the company’s €400m worldwide investment that will made over a period of five years. Bridor will use the funds to expand industrial operations in France and North America, and also for other projects to come up in the future.

Apart from normal breads and pastries, Bridor also makes organic bread varieties and bread baked by using homemade yeast. The European style bakery claims to have 150 pastry recipes along with 300 French crusty and artisanal bread recipes.

The company has industrial bakeries in Canada and the US in North America along with four baking facilities in the continent. Bridor, which owns the brands Bridor and Au Pain Doré brands, supplies its baked products to retailers, hotel chains and food service providers.

Source: food-business-review.com

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Barry Callebaut presents new range of awesome fillings at ISM

February 4th, 2017
Comments Off on Barry Callebaut presents new range of awesome fillings at ISM
  • New fillings offer multisensory experiences boosting the taste of pralines, tablets and biscuits
  • Fillings made without added vegetable fats or preservatives
  • Chocolate fillings are solely made with Swiss chocolate

On the occasion of the ISM trade fair in Cologne, Barry Callebaut will be launching a new range of fillings for confectionary and bakery creations. The awesome fillings of the world’s leading manufacturer of high quality chocolate and cocoa products are the answer to satisfy consumer needs for premium, multisensory experiences. The new range enables professionals worldwide to work with delicious chocolate and fruit fillings with low water activity.

Multisensory experiences

Consumers in 2017 are looking for premium chocolate experiences with high quality products more than ever. Barry Callebaut helps professionals worldwide cater to this craving with a new range of high quality chocolate and fruit fillings. The awesome fillings create multisensory experiences boosting the taste of pralines, tablets and biscuits.

“At Barry Callebaut we are constantly reimagining the world of chocolate. Every day we want to create new products that trigger the imagination of consumers worldwide,” says Bas Smit, Global and EMEA Marketing Director of Barry Callebaut. “With awesome fillings, we have crafted an exciting new range that continues to do just that. The fillings add an unexpected taste and texture to any chocolate experience.”

Chocolate and fruit fillings

The awesome fillings were created based on Barry Callebaut’s decennia long expertise and love for chocolate and are a perfect pairing to many existing inclusions. Because of the low water activity values, micro-organisms can’t grow, meaning there is no need for preservatives. Moreover, there is less migration of moisture to dough, resulting in a well-maintained crunchiness for those inclusions where you need it.

Made solely with Swiss chocolate, the chocolate filling has a rich intense chocolate taste and smooth texture. It contains 40% less calories than fat based fillings. All fillings are made without added vegetable fats or preservatives. The fruit fillings use a fruit puree base and offer a refreshing fruity taste, and exciting smooth texture.

Barry Callebaut offers the fillings in both confectionary and bakery applications. The confectionary range comes in chocolate, raspberry, apple and apricot versions and has a water activity of < 0.6. The bakery range comes in raspberry, apple, apricot and has a water activity of < 0.5. Both offer great bake stability.

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Chocolate ,