Unilever introduces Magnum ice cream bars with ruby chocolate

Unilever has launched new Magnum ice cream bars featuring ruby chocolate in a move to offer “the ultimate luxury ice cream experience”.

Magnum Ruby Minis contain sweet cream ice cream that Unilever said allows the ruby chocolate coating to shine best.

“As the chocolatiers of ice cream, we’re uniquely positioned to launch the first ice cream featuring this new chocolate variant, ruby,” said Leslie Miller, director of marketing, ice cream North America, Unilever.

“We’re excited to give Magnum ice cream fans another decadent ice cream and cacao pairing, creating the ultimate indulgence moment.”

Magnum Ruby Minis are available in packs of six bars with a suggested retail price of $4.99.

Developed by Swiss chocolatier Barry Callebaut, ruby chocolate launched in late 2017 and is described as the fourth type of chocolate after white, dark and milk. Ruby is said to offer a new taste experience, which is not bitter, milky or sweet.

Magnum Ruby Minis are available in packs of six bars at select US retailers now and will go on sale at grocery stores nationwide for a suggested retail price of $4.99 beginning this February.

Source: foodbev.com

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Bühler sells flour ingredient business to Bakels

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Bühler has sold its flour ingredient business to Swiss group Bakels. The day before yesterday, all shares of China-based Buhler Bangsheng Food Ingredients (Guangzhou) Co. Ltd. have been signed over to Bakels Group. “With Bakels, we have found an excellent owner and strategic partner for flour ingredient solutions,” says Johannes Wick, CEO of Bühler’s Grains & Food business.

Bakels is a Swiss enterprise with more than 2,750 employees. Its main focus is on ingredients for bakery and confectionary. “Flour ingredients have been a missing link in our portfolio so far,” says Armin Ulrich, Bakels’ chairman. “We are excited to close that gap now by taking over Bühler’s well-positioned business and strengthen our position in China.” Bakels will partner with Bühler to develop the flour ingredients business, Ulrich adds. The two companies will cooperate strategically to offer flour ingredient solutions under Bakels’ lead to milling and bakery customers.

A niche for Bühler

Bühler was active within the flour ingredient business since 2010. During this time, the company gained great expertise and excellent customer relations. The business proved profitable over the last years, focusing mainly on the Chinese market. Be it the growing demand for baked foods, increasing food safety levels, and the rise of highly nutritional food: The outlook of the flour ingredient business looks very positive.

Bühler’s strategic direction sees process solutions and customer services at its core. “Bühler has been active in the flour ingredients business to understand the entire value chain in order to provide better consulting capabilities throughout the life cycle of assets. Now we can do this even better, thanks to our professional partner who is active in a large array of segments,” says Johannes Wick. “We are convinced that this business can unleash its full potential on a global scale, with Bakels as owner and Bühler as a strategic partner,” he adds

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Delysia Chocolatier Awarded as a Top 3 Chocolatier in the Americas

Delysia Chocolatier was awarded as a Top 3 Chocolatier in the Americas with the highest honor, Six Star Award: Grand Master by the International Chocolate Salon Awards for the 2019 Best Chocolatiers and Confectioners in America. The Austin-based chocolatier has been recognized as a Grand Master for four years running, and as a Top 10 Chocolatier in the Americas since 2014. Delysia Chocolatier’s prominence in the industry led it to be featured in the new book, The Chocolatier’s Primer.

Competing with hundreds of fine chocolate artisans and large-scale producers in Canada, Mexico, the U.S., as well as all countries in the Americas, Delysia Chocolatier was one of only four chocolatiers in the western hemisphere to be awarded the highest ranking six-star title of Grand Master. To qualify for the title, Delysia Chocolatier received the most votes from the panel of judges, which included national and regional magazines, newspaper and blog editors, topic specialists, expert chefs, and food gurus.

“Our mission is to take chocolate to new horizons of excellence and to push culinary boundaries in the most deliciously creative ways,” says chef-owner and chocolatier, Nicole Patel. “Continuing to be recognized as a Grand Master shows that we are achieving that mission. My background pays off with employing precise processes as a chef to achieve the highest standards. It is a labor of love to make everything by hand in our Culinary Center using sustainable chocolate and the freshest, highest quality ingredients.”

The International Chocolate Salon is one of the premier international bodies celebrating and honoring artisan and premium chocolates and confections. The Best Chocolatiers and Confectioners in America Award winners are based on the combined total number of Gold and Silver Awards received by each entrant in the previous year’s TasteTV Chocolate Salons in San Francisco, Los Angeles, Sacramento, and Fall (SF), as well as in the standalone International Chocolate Salon Award Competitions for Best Caramels, Toffees, Bars, Truffles, White Chocolate, Best Hot Cocoa and Drinking Chocolate, Vegan Chocolates, Spicy Chocolates, Top Design and Branding, and Best Valentine’s Chocolates.

“We submitted several products including white chocolate, chocolate bars, drinking chocolates, Valentine chocolates, vegan chocolates, spicy chocolates, and chocolate truffles for a true representation of our full product line,” says chef Patel. “In 2019 the International Chocolate Salon recognized us with more than 40 awards and accolades which is a strong endorsement that our customers can find exceptional quality chocolate across our portfolio of products. We are continually developing innovative recipes using natural ingredients that we make by hand to ensure we make life’s every moment, every occasion more memorable for our customers.”

In addition to this prestigious accolade, Delysia Chocolatier is pleased to be featured in the new small business how-to book, “The Chocolatier’s Primer: A Roundtable of Chocolatiers answer Creative, Product, Brand and Business Defining Questions.” Chef Nicole Patel was invited to participate in the book by TasteTV, TCB-Cafe Publishing and Media, and the International Chocolate Salon based on the quality of her award-winning work and the vision of her creations.

About Delysia Chocolatier

Delysia Chocolatier is an award-winning artisan chocolate company based in Austin, Texas. Chef-Owner & Chocolatier Nicole Patel, named a Top 3 chocolatier in the Americas, handcrafts its creations with the care and attention people savor in every flavorful bite. Delysia Chocolatier uses only the finest quality chocolate from sustainable sources and freshest ingredients to create something unique, something memorable, something remarkable. Connect with Delysia Chocolatier on Facebook or Instagram.

Source: broadwayworld.com

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Decorations with Edible Ink for the Baking Industry

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Creating impressive decoration on cakes with a minimum of resources is a requirement of these days. Printing on cakes is one of the new methods to make the most out of these products.

LogoJET manufactures and sells UV direct-to-substrate printers, this means that they can print directly on almost anything — wood, metals, plastics, glass, stone, canvas, vinyl, rubber and food products.

LogoJET PRO H4 has been in use since 2010 with Eco-Solvent inks. LogoJET offers edible inks for this model which enables manufacturers to print on edible products, including cookies, chocolate, marshmallows, candies, pills and more. Ink configurations offer color imprints onto light-colored edibles.

LogoJET’S PROEdible Direct to Food Printer uses CMYK Edible Inks for unlimited color expression. It offers a print area of 12.95 x 24 inches, offering production speeds at 8-15 minutes per run. This model requires PartnerRIP Print Software for LogoJET PRO to manage edible inks. The semi-transparent quality of this ink allows the natural color of the food product to show through the imprint, so light-colored edibles are recommended. The inks used in LogoJET’s PROEdible are also 100% Kosher.

Some features of the LogoJET PROEdible Printer include:

  •     Automatic platform height adjustments to accommodate different sized products up to 5? in height;
  •     Built ink delivery system to reduce maintenance and refills;
  •     Heated flatbed and built-in infrared lamps promote ink adhesion and imprint quality on certain products.

Lon Riley, vice president, and chief operating officer of LogoJET, told WorldBakers how can the inks be used on baked goods.

WB: Who can use these kinds of printers? 

Lon Riley: The LogoJET Pro H4 has been in use with companies of many different sizes for years. We have customers ranging from small chocolate and bakeshops to larger production houses that produce food items for resale and promotion for some of the largest companies in the world.

WB: What ingredients are used to create inks? 

Lon Riley: LogoJET edible-ink printers uses water-based edible ink.

WB: What are the challenges of printing on food/cakes? 

Lon Riley: The demand for personalization for items such as baked goods and confectionery is greater than ever. To be considered safe for consumption, any edible ink should be manufactured in a facility certified for Good Manufacturing Practice (GMP). GMP is a system for ensuring that any product manufactured is consistently produced and controlled according to quality standards. It is also important to ensure that any packaging used does not impact the content of the ink.

For ink to be viable in any digital printing process, fundamentally it has to print correctly. When considering printing fully edible materials, there are restrictions on the availability of suitable materials and additives and compliance to food safety standards is critical. Today, there is no global standard.

When all factors are considered, printing on food is complex. Inkjet printing has the potential to meet all of the requirements of the industry whilst adding significant value to a brand looking to appeal to the consumer of today.

LogoJET edible printers use Sensient® food colorants and digital inks which are manufactured in FDA- and GMP-certified facilities. The company has extensive experience with product safety and regulatory requirements needed to be compliant with food and pharmaceutical standards. Sensient Inks have even taken standards one step further by designing an assurance plan to ensure assurance in product quality and safety.

WB: What printers can be used by bakeries?

Lon Riley: The Pro H4 has been our standard , but i n early 2020 we will release the next evolution in our edible series, the FSEx90R. This printer is built on our award-winning UVx90R industrial printing platform but reengineered for edible applications. This particular printer is designed more for larger run jobs and higher volume.

WB: How do you estimate the evolution of this type of food decorations over the next years? 

Lon Riley: Like LogoJET’s UV line, we are constantly developing new technologies. Many of the ideas come from specific applications we identify on customer locations that serve an immediate need but could also have a broader industry impact. We are currently assessing the viability of enhancements to provide more granular environmental control and also increase print speeds. These changes are still in the alpha testing phase, so more than likely would be released with a subsequent model in late 2020 or 2021.

Source: worldbakers.com

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Industry suppliers see big opportunity for brownies

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“Moving forward, we anticipate the convenience trend to impact the brownie category. While gluten-free and low-carb claims are still high on consumers’ minds, they are not causing consumers to skip the brownies. Instead it is inconvenient for busy consumers to buy a large pan of brownies that might not be easy to take and consume on the go. Consumers think it is quicker to grab a donut, muffin or even a pre-sliced cake. There’s a big opportunity for bakers to provide convenient, bite-sized brownies to capture more sales from on-the-go consumers.” – JoAnn Rupp, global market insights manager, Corbion

“We expect the brownie category to continue to move in two paths. On the one hand, brownies are becoming more premium and indulgent as decadent toppings and inclusions are added, elevating the product and making it truly irresistible. On the other, there is a clear shift toward better-for-you indulgences. From creating smaller portions with minis or thins or using lower-sugar options, these products will speak to the fast-growing, health-conscious consumer segment. Given the strong consumer insights on these two trends, Barry Callebaut continues to push its innovation strategy and initiatives in the bakery segment and beyond in order to properly supply clients with products that respond to consumer demand and allow for new, on-trend options.” – Laura Bergan, director of brand marketing, Barry Callebaut-North America

“Maybe it’s my personal preference for a classic brownie, or even a blondie, but I see the category continuing to grow, especially as consumers look to indulge in smaller portions. As people live with busy schedules and active lifestyles but still crave that homemade experience, the ability to purchase a fresh, indulgent treat made with high-quality ingredients is of growing interest. There is also a lot of room for creativity with this classic indulgence. Whether topped with your favorite icing or crumbled and used as a topping itself, brownies are a great way to add flavor experience to any moment. Finally, we know that people are celebrating holidays and special moments differently with everything from donut cakes to cookie cakes. We see the potential for brownie innovation to answer the call for differentiated alternatives for dessert and celebration cakes.” – Val Burnett, vice-president of marketing, Brill

“Over the last few years, we’ve seen trends on other bakery staple items like cupcakes, pie and macarons. I truly feel that brownies will have their moment to shine very soon as artisan bakers continue to experiment, innovate and introduce new concepts.” – David Lopez, director of marketing, BakeMark

“The brownie category will continue to see stable growth in the value and mid-tier ranges with high growth in the premium range as a convenient dessert for entertaining. The category provides bakers an essential product that customers love across demographics and one that is easily transformed to align with different seasonal moments throughout the year.” – Hugh Brooks, senior category marketing – frozen products, Dawn Foods.

Source: Bakemag.com

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Pret is launching a fruity vegan croissant

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We’re only six days into Veganuary, and the launch of new vegan products shows no sign of stopping.

From plant-based offerings at supermarkets like Tesco, Asda and Waitrose to the much-anticipated Greggs steak bake and the official roll-out of KFC’s vegan burger , there is no shortage of goodies to gorge on in 2020.

The latest company to join the vegan bonanza is Pret A Manger, with the sandwich chain releasing a vegan croissant in its stores tomorrow (7 January).

Croissants are normally made with a hell of a lot of butter (that’s what makes them so soft and fluffy inside) but this version is entirely plant-based.

Please welcome The Very Berry, a partially-open croissant stuffed with fruity berry compote and sprinkled with sugar.

The recipe hasn’t been revealed, but it looks pretty lush to us.

In addition to its fruit-flavoured croissant, Pret will also no longer charge extra for milk alternatives such as rice and coconut milk (soy milk is already free).

What’s more, oat milk will be offered in all of its shops as of tomorrow.

‘The Very Berry Croissant is just the beginning – we are looking forward to sharing more plant-based innovations with customers in 2020,’ said Hannah Dolan, global head of Innovation.

Pret isn’t the first high street chain to offer vegan croissants in 2020 – Caffè Nero announced its ‘Veganero’ menu , which includes a vegan croissant, last week.

However, coincidentally (or in a stroke of marketing genius?) Pret will be releasing its croissant the day before Caffè Nero.

Then again, they are pretty different and one can never have enough croissants.

If you don’t fancy eating out, swing by Aldi and pick up a plant-based pizza or rosemary and onion ‘sausages’ or grab a Subway ‘Meatball’ Marinara on your way home.

And for those new to veganism, it’s worth looking at how going vegan will affect your body depending on your age.

Source: metro.co.uk

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The Top 100 Candy Companies in the World in 2019

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There’s a new kid on the block, well new to the Global Top 100 Confectionery list, to be exact.

Valeo Foods, of Dublin, Ireland, purchased two companies that used to be on the list. Over the last year, they purchased Tangerine Confectionery, of Blackpool, UK, for over $127 million and the confectionery-only division of Raisio’s Plc, of Raisio, Finland, for $120 million including its six plants.

Valeo Foods makes biscuits and confectionery items and has an estimated $1,026 million in sales, which includes non-confectionery products. Last year, Raisio was listed at No. 73 with $232 million in annual sales, while Tangerine was listed at No. 81 with sales around $194 million.

The company was founded in 2010 when Origin Foods and Batchelors of Ireland merged to form Valeo Foods. The company, which has about 2,200 confectionery employees, also owns Balconi, of Italy, specializing in chocolate covered snack cakes, and Jacob’s of Ireland, manufacturing chocolate coated biscuits.

There are other changes to the list this year, including the addition of Nellson LLC, of Anaheim, Calif. Maker of nutrition bars and functional powders, the company has three nutritional bar plants with 1,400 employees, averaging around $144 million in confectionery sales. Nellson grew when Nature’s Bounty, formerly known as NBTY, contracted them to manufacturer their nutritional bars.

This is the first time Colorado’s Rocky Mountain Chocolate Factory is being featured in the Global Top 100, with sales of $138 million. They have been listed in the North American Sweet 60 that’s printed in Candy Industry’s June issue each year, but growth has propelled them into the global list.

Other acquisitions included Sunrise Confections, a division of Mount Franklin Foods, of El Paso, Texas, taking over Hospitality Mints LLC late summer, bumping up their employee number to 3,600 and projected annual sales to $400 million. Production of soft butter mints, pastels, peppermints, jellies and ice crystals will stay at the Hospitality plant in Boone, N.C.

The Hershey Co. acquired Pirate Brands from B & G Foods Inc. in September for $420 million, to diversify and expand its snacking offerings. Earlier in the year, the company bought Amplify Snack Brands. Both acquisitions are expected to increase Hershey’s sales between 3.5 and 5.5 percent over last year, according to their investor relations department.

And, as expected, there were leadership changes this year. Martin Radvan, who led the integration of Mars Chocolate and Wrigley into Mars Wrigley Confectionery, retired after 32 years with the company. Andrew Clarke took over as the new global president for Mars Wrigley Confectionery, a division of Mars Inc., in September. Clarke joined the company in 2000 and has led the company’s marketing and sales capacities.

Cem Karakas, pladis CEO, stepped down for family health reasons. He also will take a leave of absence from his role as deputy chairman of parent company Yildiz Holding yet will be retained as an advisor to the United Biscuits UK board. Jim Zara, senior board member and chairman of United Biscuits UK, stepped into the role of interim pladis CEO. He has been an executive on the pladis board since its inception and previously held senior executive positions at PepsiCo, Black and Decker and Eastman Kodak.

Indra Nooyi stepped down as CEO of PepsiCo Americas Foods in October, making way for Ramon Laguarta to be elected. Nooyi was at PepsiCo for 24 years, the last 12 as CEO. She will remain chairwoman of the board until early this year (2019) for a smooth transition. PepsiCo Americas Foods makes several cereal bars, chocolate drinks and chocolate bars. Laguarta has served in several senior management positions at PepsiCo.

Original founder Gary Erickson and Kit Crawford have decided to come back to California’s Clif Bar as co-CEOs to run day-to-day activities at the mega energy bar company after Kevin Cleary stepped aside for other pursuits. Gadi Lesin stepped down from being president and CEO of Israel’s Strauss Group for medical reasons this past July and was replaced by Giora Bardea, who is currently serving as interim CEO. Yaroslav Shadyrya is the new CEO at Hlebprom in Moscow.

And with the passing of Carl Manner of Austria’s Josef Manner & Co. AG, four others have taken the helm: Dr. Hans Peter Andres, head of purchasing, material management and logistics; Thomas Gratzer, head of production and technology; Mag. Albin Hahn, head of finance, human resources and information technology; and Dr. Alfred Schrott, head of marketing and sales.

In other news, Baronie Belgium N.V. is opening a new plant in Brugge, Belgium this spring, which they anticipate will have a positive effect on their sales. They are currently generating about $636 million a year.

Other changes to the list include the deletion of Standard Functional Foods Group after the Nashville, Tenn., company sold its bar business to Hearthside Food Solutions at the end of 2017. The company still retains Goo Goo Clusters, but annual confectionery sales dropped to $6 million.

Gertrude Hawk Chocolates, of Dunmore, Pa., also was removed from the Global Top 100 after selling its ingredients division to Barry Callebaut at the end of 2017, but you should see them listed in the North American Sweet 60 in June with annual sales now at $50 million.

VIEW the TOP 100 Candy Companies

Source: Candy Industry

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Ethiquable to build organic fair trade chocolate plant

French fair trade co-operative Ethiquable plans to invest EUR15m (US$16.7m) in an organic chocolate plant.

The facility will be located in Fleurance, south-west France, and will open in spring 2021 with an annual production capacity of 1,300 tonnes. The project, in association with Peruvian cocoa producer and processor Norandino, will partly be funded by state bank CDC.

Ethiquable produces a range of fair trade food products such as peanut butter, spreads, biscuits and desserts, as well as chocolate. Cocoa accounts for 45% of sales. The co-op supplies major French supermarkets such as Carrefour, Auchan and Leclerc.

Turnover increased more than 20% last year to EUR63m, driven by the growing popularity of fair trade organic products.

Chocolate bar manufacturing is currently sub-contracted out in Italy but will gradually be brought in-house within the new site.

Confirming comments in French media, co-founder Christophe Eberhart said: “We want to integrate added value, to be more innovative with recipes in supporting producers and gain in credibility in the eyes of retailers.”

Source: just-food.com

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Most donut shop customers snub donuts

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In September 2018, Dunkin’ Brands Group, Inc. dropped “Donuts” from the restaurant brand, simplifying its name to Dunkin’. The company said the change from Dunkin’ Donuts, the first time donuts was not in the restaurant name in about 70 years, reflected the company’s transformation into a “beverage-led, on-the-go brand.”

Recently published data from NPD Group, Chicago, help explain the move and indicate that Dunkin’ is not unique in its beverage focus at donut shops. While donuts still hold top billing in the names of most of the 18,000 donut shops in the United States, consumers visit them more for the coffee than the donuts.

According to NPD, 2.1 billion servings of coffee were ordered at donut quick-service restaurants versus 805 million servings of donuts in the year ended Oct. 31, 2019. The data are part of ongoing food service market research from NPD.

“Some may think that donut and coffee go together like burger and fries, but only 15% of Q.S.R. donut purchases include a donut and coffee combo,” NPD said. “For those who visit donut shops, 68% of their purchases include coffee and only 30% include a donut.”

Specialty coffee sales, such as lattes and frozen coffee, are growing faster than regular coffee — up 14% versus a 4% decline for regular coffee.

A total of 3.2 billion visits were made to quick-service donut restaurants during the survey period, up 2% from a year earlier. The gain eclipsed the 1% traffic increase for all Q.S.R. restaurants overall. Total restaurant traffic was flat during the period.

“We are a nation of coffee drinkers, and while we like our donuts, too, we tend to be fueled by coffee and drink more of it,” said David Portalatin, NPD food industry adviser and author of “Eating Patterns in America.” “The takeaway for donut shops? If you serve good tasting coffee with your good tasting donuts, consumers will visit.”

Source:  bakingbusiness.com

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