Reformulation can help food manufacturers – OECD

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Reformulation can benefit the food industry, enabling companies to reduce costs and target new consumer demands, the OECD has argued.

A report by the OECD on obesity said such efforts would lead to manufacturers “attracting people from the health-conscious segment of the market” and suggested gradual reformulations be adopted to preserve sales with consumers “more likely to adjust to a new taste over time”.

Consumers in the 36 countries that are part of the OECD would live longer if reformulation took place – an additional 2.9 months per person on average between 2020 and 2050, the organisation argued.

The report recognised that its reformulation model was, however, based on the assumption that consumers faced with a change in recipe for a familiar food item would not buy and consume more to make up the lost calories, or switch to a rival brand that had not reformulated.

Nevertheless, the report said reformulation, improving food nutrient labelling or regulating advertising of unhealthy foods to children can generate major healthcare savings.

Every US dollar equivalent invested in preventing obesity would generate economic returns of up to US$6, according to the report. If OECD member government policies reduced the calorie content in energy-dense food, such as crisps and confectionery, by 20%, more than one million cases of chronic disease per year in these largely developed countries could be avoided, the report claimed.

That would help boost economic performance, the OECD suggested. Reformulation could boost the economies of the 36 OECD member countries by 0.51% GDP annually, creating growth equal to the economy of Chile every year.

Source:  just-food.com

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IBIE 2019 proves a record-shattering event with education and innovation

Epiphany Masaganda, executive pastry chef of The Sailfish Club in Palm Beach, Florida, traveled across the country to attend the International Baking Industry Exposition (IBIE) to learn about innovative breads because her restaurant is starting a bread program. Rachel Lawson, a baker at De La Terre Cafe and Bakery in Jordan, Ontario, Canada, wanted to sharpen her bread baking skills.

These bakers and more than a dozen more learned creative ideas and sound fundamentals for producing “Old World and Innovative Artisan Breads” in a hands-on session conducted by Julien Otto, chef instructor and master baker for The French Pastry School, during the record-breaking 2019 edition of the IBIE.

The most comprehensive baking industry expo in the Western Hemisphere welcomed industry professionals from around the world on Sept. 7-11 at the Las Vegas Convention Center.

IBIE provided a newly implemented day of learning on Saturday, Sept. 7, featuring tailored sessions that gave attendees curated, business-focused tools they need to enhance and grow their businesses. Courses included talent management classes with a concentration on acquiring, developing, and retaining employees and cultivating great leaders.

The day also offered hands-on workshops designed for artisan bakers taught by Otto from The French Pastry School and hands-on cake decorating skills sessions taught by Bronwen Weber.

Among bread formulas demonstrated by Otto included Alsatian rye beer bread, Beaujolais red wine and salami rye bread, onion and potato levain bread and Madras curry and raisin loaf. For his onion and potato levain bread, Otto mixed in instant potato flakes with bread flour, dry instant yeast, salt, liquid levain and water to start the mixture.

Then he followed by gradually adding olive oil and one minced red onion, prior to letting the dough rise for an hour. “With potato flakes, olive oil and a lot of water, here you have something very moist,” Otto said. “Mix until the dough is just moving from the bowl.”

The IBIE Saturday education program included RPIA’s Business of Baking for Beginners seminar. Nearly 95% of those who start a retail bakery fail within five years, so it is imperative that bakery owners have a well-defined business plan, The RPIA Group executives told a group of about 100 attendees.

“A bad plan will not stand the test of time,” said Randy McArthur, national technical sales for Dawn Foods and a founding member of RPIA. “We hope to get you focused in a finer direction to help you make more money.”

McArthur said a solid business plan requires many traits: the ability to learn and listen, capital, merchandising, passion, work ethic, and knowledge. “You have to be a bit of a master of everything,” he said. “You need a system in place to track trends because times are changing at lightning speed today. How you go to market depends on who you are.” There are more than 40 types of bakeries, like donut shops and bakery cafes, and the key is to open the right type in the right location.

“One of the biggest issues I learned from owning a bakery was to work in your business, not on your business,” McArthur said. “As entrepreneurs, we can expect our staff to know what we know, and they don’t. Unexpressed expectations will not be met. A great plan needs a great team.”

Rick Crawford, RPIA managing partner, added another important consideration for the audience: “Do what your customers want, not what you want.”

Insights for market trends

IBIEducate presented the largest education offering to date, with more than 100 sessions designed to deliver a fresh, forward-thinking perspective on business, operations and creativity for every role and every segment within the industry. Seminars focused on the most relevant issues facing the industry today.

Corbion’s consumer research on new sugar label regulations, presented during the session “Could Purchase Intent Be Influenced by New Sugar Label Regulations?” Marge O’Brien, senior manager, global insights, and CJ McClellan, manager of global marketing, both of Corbion, surveyed 800 primary shoppers online and interviewed 15 primary shoppers in person about their label-reading and purchasing habits. In light of the Food and Drug Administration’s revision of the Nutrition Facts Panel, they researched what consumers knew regarding the changes and how it impacted buying habits for bread and sweet baked goods. Two-thirds of respondents were unaware of the label changes, and those consumers who said the label has some impact on their purchasing decisions were nearly twice as likely to call out the added sugars than those who reported the label would have a low impact on their decisions.

“If your core consumers don’t look at labels, you have to think about how you’re going to handle that as you reduce sugar,” O’Brien said.

With regard to chocolate, today’s consumers seek more premium experiences from chocolate and bakery products, said Marit Allen, market segment development manager of Barry Callebaut, during an IBIE presentation. Simple swaps may inspire shoppers to pay higher prices.

“We believe today’s brands and products need to choose a route,” Allen said. “They either need to trade up and become more premium or trade down and be all about value. But you don’t want to get stuck in between.”

Allen provided tips for elevating ordinary baked foods featuring chocolate. Adding cocoa liquor to a brownie imparts a richer, fudgier and more robust chocolate flavor. Using cocoa powders without alkali results in a deeper color and cleaner label.

“Consumers are increasingly aware of what they put in their mouth,” Allen said. “They want to know everything about the real origin of their food, and they also want to know how the origin is influencing pure flavors. They want believable and trustworthy information about where their food comes from, who grew it, who created it.”

Hands-on demonstrations

Two new Artisan Marketplaces crafted by Puratos and The Bread Bakers Guild of America (BBGA) respectively, housed a virtual reality tour, samples from the world’s only Sourdough Library, and featured demos from Certified Master Bakers including Lionel Vatinet, Peter Reinhart, Lauren Hass, Leslie Mackie and Jory Downer.

Duff Goldman, who starred on Food Network’s popular show “Ace of Cakes,” made a special appearance at IBIE in partnership with AB Mauri where he signed autographs and crafted a unique cake sculpture, Spilled Yeast. Made of fondant, wood and foam, his sculpted, oversized packet of iconic Fleischmann’s yeast is a unique reflection of the actual 7-gram package that consumers purchase today. Now 151 years old, Fleischmann’s is the oldest bakery yeast brand in North America.

“It’s nice working with AB Mauri. We are celebrating the art of baking,” Goldman said. “Arts and crafts are two different things. You can’t make it art if the craft isn’t awesome. People are making stunning cakes all around the world. More and more people are getting better at it. And that’s exciting. It’s people in Africa. It’s people in South America. It’s people in Europe, and they’re really doing neat stuff.”

The Retail Bakers of America (RBA) Bakers Center, brought to you by Bundy Baking Solutions, hosted baking competitions and live demonstrations from some of the biggest names in the industry, including Buddy Valastro, the Cake Boss, whose demos were standing room only. This new state-of-the art center also hosted the 18th annual Pillsbury Bakers’ Plus Grand Champion Creative Decorating Competition.

On the show floor

International markets greatly contributed to the event’s growth, as professionals from more than 100 countries made up nearly 30 percent of the attendance. “IBIE continues to provide the platform for the entire baking community to gather and celebrate the vibrancy of this industry, innovative trends and digital automation technologies, advances in baking processes and the thousands of bakers and support services who have a passion and commitment to the success of this industry,” says Joe Turano, IBIE chairman.

Nearly 1,000 exhibitors (237 new to IBIE) and the largest show floor in history allowed this year’s event to break records for growth. More than 20,000 professionals (nearly 10% over the previous expo attendance) attended education sessions and walked the exhibit hall.

Numerous exhibitors featured innovative product solutions and reinforced their history in the North American marketplace.

BakeMark demonstrated its market position as “the complete package for quality donuts.” Dating back to the 1946, when BakeMark introduced its first donut mix, the company launched into manufacturing to address the growing need of bakers requesting premade mixes. BakeMark has continued to meet the needs of an ever-changing market by introducing a variety of mixes and other products for donuts, cakes, sweet goods, Hispanic products and more.

Malt Products Corporation (MPC), a manufacturer of malted barley extract and other natural sweeteners, showcased its recently enhanced and rebranded OatRite portfolio of liquid and dry oat extract sweeteners. As consumer desires for non-GMO, plant-based, and multi-functional ingredients continue to grow, MPC food technology experts discussed why oat extract has become an increasingly popular option for bars, cookies, bagels and other baked goods. MPC’s OatRite extracts are made from whole grain sprouted oats minimally processed in a state-of-the-art plant, producing a syrup with a mild sweetness and pleasant oat taste and aroma.

Retail bakery owners Paul Bendinskas of ABC Cake Shop in Albuquerque, New Mexico, and Julie Pinho of Pinho’s Bakery in Roselle, New Jersey, helped Dawn Foods introduce the three winning Baker’s Request cake flavors (coffee, coconut and honey) developed as part of Dawn’s Inspired by You program, appearing at the Dawn Foods booth during IBIE. Dawn unveiled valuable consumer insights and a wide range of product innovations including Dawn Balance Naturally Brilliant Icings and new Exceptional Lemon Old Fashion Donut Mix.

AAK USA Inc. created several great-tasting concepts to showcase AAK’s fat and oil solutions to help bakers create better-for-you bakery and non-dairy plant-based products that consumers will embrace. “Our newest global brand for plant-based foods, AkoPlanet, offers formulators a real-life solution for plant-based foods and supports AAK’s continued commitment to help fulfill consumers’ desires for better-for-you, clean label and sustainable products that look and taste great,” said Octavio Diaz de Leon, president of AAK USA and North Latin America.

Source: Bakemag.com

 

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Hershey Is Opening A New Park Dedicated Completely To Chocolate Called “Chocolatetown”

The chocolate heaven that already exists on Earth is about to get even better. You know Hersheypark? The theme park with more than 70 rides, a water park, and a zoo?? Just when you thought they couldn’t make things any better, they went ahead and announced that next year they’re opening “Chocolatetown,” which is exactly what you’re imagining and MORE.

Next summer, the amusement park will be opening the gates to a world all about chocolate. Their newest addition to the park will feature their 15th rollercoaster, Candymonium, which apparently is going to be the “tallest, fastest, longest, and sweetest coaster” they’ve ever had. Let’s get to the good stuff now, though.

This sweet add-on will also hold three new dining experiences: The Chocolatier Restaurant Bar + Patio, Milton’s Ice Cream Parlor, and The Sweeterie. The Chocolatier will be serving food and drinks embedded with bits of chocolate. When you’re at the ice cream parlor, people can watch creamologists make exclusive Hershey ice cream recipes. And at the Sweeterie, customers can feast their eyes on professionals making Hershey treats in this confectionary kitchen. Brb, quitting my job here to do this forever.

Oh! And they’re housing their 10,000-square foot merch store in this land, too.

In conclusion, this forthcoming park sounds beyond incredible and extremely chocolate-filled. In another conclusion, I will be buying a season pass to Hersheypark immediately. See you there??

 Source: MSN

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The Christmas Chocolate Wars Are Well Underway And Ever So Posh

Chocolate companies are gearing up for one of the biggest confectionary showdowns of the year. The “chocolate season” begins just before Halloween, taking in Christmas (which accounts for about a quarter of total annual sales in both the U.S and the U.K.), Valentines Day and ending in the consumption of Easter eggs (the busiest time of year for chocolate consumption). Whilst the Swiss eat the most chocolate per person, people in the U.K. will eat almost twice as much as their American counterparts.

U.K. chocolate Christmas sales began in August

At the end of August, the Daily Mirror reported that discount retailer B&M in the U.K. were selling Cadbury Snowballs (milk chocolate spheres covered in icing) and Snowy Fingers (a half white, half milk chocolate version of standard Finger biscuits). Two weeks earlier, however, Costco had already put giant, 2kg tins of Quality Street on its shelves for an ample £11.62 (around $14). That’s 25% cheaper, pound for chocolate pound, than rival Tesco.

Chocolate was first marketed to the masses…

Chocolate has often been a good barometer of the state of the economy and an indicator of social change. The New York Times reported how in the early part of the 20th century, chocolate cigarettes were mainly marketed to women, many of whom were under social pressure not to smoke in public. Since World War II, chocolate has been an integral part of ration packs to keep troops perky overseas and during the Great Depression, Hershey’s nickel chocolate bar was an “affordable lunch”. From the 1970s onwards, the first chocolate shops opened across U.S. shopping malls delivering chocolate to the middle class masses.

… but chocolate has had a luxury makeover

At the turn of the 21st century, chocolate had a facelift. As everyone started paying more attention to what they ate and what it came packaged in, the desire grew for more “healthy” chocolate from smaller, fair trade producers. By 2009, Nestlé and Cadbury were selling fair trade-certified chocolate bars, such as Milky Ways and KitKats. And now the chocolate world has moved on again. People are increasingly seeking out luxury, craft products–upmarket gins and premium non-alcoholic beverages–and confectioners have followed suit. And as many new luxury chocolate brands hit the High Street, like British brand Hotel Chocolat and French brand, Le Chocolate des Français, the bigger chocolate companies are following suit. Premium advent calendars are also growing–they grew at a staggering 41% during 2017–both in chocolate and non-chocolate versions.

Source: Forbes

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Science to Stabilize Sourdough Fermentation

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Scientists need to develop a method to stabilize sourdough fermentation. The science in developing sourdough baked goods with specific nutritional functionalities also needs to be perfected, Professor Marco Gobbetti (main picture) said at an event organized by Puratos Romania.

“The industry needs to consider sourdough as a cell factory. It is a complex of microbes that, if guided well, can help you modify cereals, food and eating in general,” Prof. Gobbetti said.

Marco Gobbetti is a microbiology professor at the University in Bozano, Italy. During the last decade, most of his articles dealt with the physiology and biochemistry of lactic acid bacteria during food fermentation, especially in sourdoughs. He collaborates with the Puratos Sourdough Library in the Center for Bread Flavor in Saint-Vith, Belgium, and has worked his entire career on sourdough studies; he revealed some of his findings during a conference in Bucharest, Romania.

Nutritional Benefits

As the industry and consumers are increasingly leaning towards dietary fibers and especially towards bread with high-fiber content, sourdough is an opportunity in the field, the professor explained. For example, without sourdough, wholemeal bread, rye or wheat-rye flour mixes are very difficult to process, especially because it offers an essential acid content to these types of dough. Sourdough fermentation brings improved the loaf volume and crumb softness, improves flours, texture and shelf-life of whole-grain rye breads. “For the producers of whole grains or rye breads, the only way to increase the volume of the bread is the sourdough fermentation,” professor Gobbetti said. On the other hand, this type of fermentation allows bakers to keep the most nutritional part of wheat – the germ, which is usually eliminating during the milling process.

Furthermore, sourdough fermentation also allows manufacturers to use non-conventional types of flours, such as legume- or hemp flours. By using legume fermentation, the process increases the content of amino acids, which helps achieve higher digestibility and reduce the content of non-digestible ingredients. When it comes to hemp flour addition, sourdough fermentation increases the phenols content in bread, leading to anti-oxidant activity and fighting against free radicals in the human body.

Another benefit underlined by the Italian professor is the increase of amino acid derivates, which compensates effects of the salt reduction. This is especially relevant considering that a low-sodium bread improves the adherence to a low-sodium diet in hypertensive patients.

Digestibility is one of the most important issues for humans, especially when it comes to celiac disease. During a study, the professor and his collaborator demonstrated that sourdough bread has an improved time of digestion and better absorption of nutrients compared to bread baked with regular baker’s yeast.

Sourdough bread has low-gluten content, which is especially beneficial for celiac disease sufferers but adopted by mainstream consumers as well, for presumed health benefits. The professor mentioned that, using extreme conditions, the sourdough’s fermentation can completely degrade the gluten in bread. At the end of a fermentation process that lasted 24 hours, the researchers succeeded to obtain wheat flour without gluten.

Another benefit underlined by Professor Gobbetti is a low-glycemic index. He explained that out of two types of bread baked with the same recipe, of which one is using sourdough fermentation, this will be the one with a lower glycemic index. The explanation for this phenomenon is a subject of future research, as scientists are now working o understanding it.

Puratos Sourdough Library

Karl de Smedt  the coordinator of the Puratos Sourdough Library from Saint-Vith, Belgium, shared updates from the only sourdough library in the world. Set within the Center for Bread Flavor, the Sourdough Library aims to safeguard the sourdough biodiversity and preserve the sourdough heritage and baking knowledge. “I think the sourdough is more than a dough with an intense taste, more than flavor. These are the most obvious properties of the sourdough, but it is more about digestibility, about freshness, about the sourdough crafting and translating it to the next generations. The bread we have now is probably the best in the history of humankind. I believe that, in the future, bread will improve,” Karl de Smedt underlined.

At the time of this article’s publication, the online library contained 1,640 types of sourdoughs from all over the world.

Source: World Bakers

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World Champions Gelato between innovation and sustainability

The big supporters of the Italian “fabulous team” of Coppa del Mondo della Gelateria, an event organized by SIGEP – Italian Exhibition Group (IEG) and Gelato e Cultura, from 19 to 21 January 2020 in the South Hall of the 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World – reveal trends and strategies to ride the wave of this and the coming seasons

“In Italy, a growing trend is definitely linked to conscious consumerism, a return to the origins where everybody is looking for high-quality, authentic and local products – reveals Marco Casol, Managing Director of PreGel –. For instance, the IGP Hazelnut from Piedmont and pure Pistachio are booming, a timeless trend for PreGel is Zabajone. When we had the opportunity to support the Coppa del Mondo della Gelateria, we did not hesitate to put ourselves at the forefront, to support research and development of the best flavors in the world. We want to give voice to the champions in the race: we have just launched a digital project that presents through exclusive recipes the passion and professionalism of the Gelato Champions (you find the first recipe here https://pregel.it/gelato-world-cup/). Handcrafted fresh gelato is a symbol of goodness, tradition and genuineness: we want and must represent it in every part of the world, especially in countries with the greatest potential for growth.”

“The demand for chocolate is undergoing a revolution, and not just because of the recommendations of nutritionists. If its enhancement as an indispensable raw material started inside the restaurants, today gelato chefs and consumers clearly perceive the difference with products made from cocoa powder – explains Igor Maiellano, Director Italia Valrhona –. We were the first to introduce, through the Grands Crus, the concept of territoriality. In the Italian market, P125 ce de Guanaja, with reduced cocoa butter content, and Tulakalum, free of lecithin, win. We believed from the beginning in the Coppa del Mondo della Gelateria. The race has grown in all aspects and in 2020, in addition to the development of new products that marry the requests of champions, curious and courageous by definition, we wanted to include the latest brands entered in the group: Sosa Ingredientes and Norohy Vanilla. Valrhona has always been a platform for services, support and training for artisans.”

“Gelateria, pastry, baking and dining live together more and more closely, a trend that is recorded not only within professional kitchens. Electrolux Professional has been supporting Coppa del Mondo della Gelateria since the first edition, and thanks to the dialogue with the champions, SkyChillS was born. It’s anew concept of blast freezer, able to making both “cold” and “hot” – says Andrea Grandi, Head of Cook&Chill, Electrolux Professional Italy -. By incorporating five machines in less than 1sqm, it optimizes the space in laboratory and reducing the investment in other equipment. It is a complete working system: from leavening cell to firm leavening, it thaws quickly, it prepares ready chocolate to transfer into temperator; it becomes a specific machine for the gelato parlour, it can produce yogurt too. It still manages night-time productivity, including yeasts, and syncs with the SkyLine oven, so that the latter automatically goes into preheat”.

Gelato numbers

We find artisan gelato in 76 Countries, all the five continents. Europe is at the forefront, the main markets are Italy, Germany, Spain and Poland. Emerging countries in demand are Austria, France, Belgium and the Netherlands, the spread is also increasingly widespread in Eastern European markets. In Europe, gelato sales reached 9 billion euros, representing 60% of the world market. Growth is constant, at a rate of 4% per annum; 300,000 employees.

In Italy there are about 39,000 gelato shops (10,000 specialized and 29,000 bars and pastry shops which produce and sell artisan gelato). They employ about 150,000 people and achieve a turnover of 2.7 billion euros, equivalent to almost 30% of the European market. In Germany, on the other hand, there are 9,000 gelato parlours (3,300 are pure gelato parlours), 2,000 are in Spain and 1,800 in Poland. As for the rest of the world, there are over 40,000 gelato parlours. Argentina, USA and Brazil are leading the way, China, Korea, Malaysia and Australia are among the most interesting growing markets. The global turnover exceeds 15 billion euros.

Source: Acomag

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Hershey’s First Official Chocolate Beer Is a Collaboration with Yuengling

If you want to visit America’s best-known chocolate-themed amusement park and America’s oldest brewery, only one state can offer all of that excitement: Pennsylvania. The cities of Hershey, home to the iconic candy company, and Pottsville, home to the Yuengling Brewery, are only about 45 miles apart, but despite both brands’ history dating back to the 19th century, chocolate and beer have never collided… until now. Yuengling has announced its first-ever collaboration—and the first beer to ever officially bear the Hershey name: Yuengling Hershey’s Chocolate Porter.

Though many of these highly-anticipated, limited-edition collaborations (Wawa, anyone?) have ended up in four-packs of cans, this new brew—which is slated to arrive in mid-October—will only be available on draft. The good news, however, is that despite its limited run, Yuengling Hershey’s Chocolate Porter shouldn’t be hard to find. The beer will be available “in bars and restaurants throughout Pennsylvania, Ohio, West Virginia, Virginia, New York, Connecticut, Maryland, Massachusetts, New Jersey, Rhode Island, Washington D.C., Delaware, Indiana and Kentucky, while supplies last,” the brewery states. And Yuengling implies that supplies should hopefully hold up through to Valentine’s Day.

“As the sixth generation of the Yuengling family, we have a 190-year history of listening to our fans and looking for new ways to deliver quality and memorable drinking experiences,” Jennifer Yuengling, vice president of operations and sixth generation brewer, said in the announcement. “We saw a unique opportunity to partner with Hershey’s, a brand known worldwide for its iconic, delicious tasting chocolate, to deliver fans our first-ever beer collaboration. We spent nearly a year developing our Yuengling Hershey’s Chocolate Porter and are excited for the world to indulge in the classic taste of Yuengling Dark Brewed Porter blended with the unmistakable taste of Hershey’s chocolate.”

The result, the brewery says, is a 4.7-percent ABV porter that mixes “Hershey’s chocolate with caramel and dark roasted malts for a smooth, rich and delightfully chocolaty finish.”

“This Yuengling Hershey’s Chocolate Porter is sure to surprise and delight the chocolate fans, and the avid beer-lovers, among us that are looking to try something new and delicious,” Ernie Savo, senior director of global licensing and business development at The Hershey Company, added. “Bringing together over 300 years of craft and experience is quite rare in 2019; however, that’s exactly what we did.” Seems like the genius of mixing beer and chocolate shouldn’t have taken so long, but here we are.

Source: Yahoo

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Salon du Chocolat 2020 opens in Seoul

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Korea’s leading chocolate & dessert show “Salon du Chocolat Seoul 2020” is welcoming its 6th edition in the Coex, Seoul from 10-12 January 2020. With a variety of chocolate and desserts on display, the show featured something for every palate.

The chocolate and dessert industries’ status is rising in Korea. In recent years, the Korean dessert market is showing steep growth. The dessert market has tripled from USD 230 million in 2014 to USD 670 million in 2015. In 2018, the market scale is estimated to be over USD 1.26 billion and this year is expected to exceed USD 1.6 billion.

In 2019, 136 exhibitors from 13 countries such as France, Ghana, Cote d’Ivoire, Peru, Indonesia participated and around 40,000 visitors from 23 countries visited the show. For domestic buyers, department store, hotel, Café, e-tailer, shopping mall, importer and large distributors such as Hyundai, Shinsegae, Lotte, CJ have visited with 87% satisfaction according to the questionnaire.

For 2020, the fair will gather more than 250 exhibitors from across the globe, showcasing a wide variety of chocolates, confectionaries, desserts, bakeries, packaging and machines.

Salon du Chocolat Seoul 2020’s main them “TASTE THE ART BY CHOCOLATIER” stands that the chef will be focused on this event. Chef highlight zone “Chef’s Salon” will be organised with 16 domestic and international chocolatiers, patissiers to show their fascinating products to visitors and build chocolate culture in Korea. Chefs will demonstrate diverse recipe to visitors.

To line with chocolate and dessert market needs, the event runs advisory committee composed of famous chocolatier and patissier in Korea such as ‘Young-Taek Jung’(No.1 Chocolate master in Korea), ‘Eun-Su Ko’(CEO of Artisan Chocolate boutique Piaf), ‘Hong-Yeon Jung’ (CEO of French dessert boutique  L’hotel Douce) and ‘Dong-Suk Kim’(National team player in Pastry).

Salon du Chocolat Seoul 2020 would be the only and incomparable dessert platform in Korea for suppliers, buyers and visitors from across the world.

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This new blockchain chocolate bar is brought to you by the UN

cocoaWhen you buy The Other Bar, you can donate back to cocoa farmers, supporting them planting more trees and earning a living wage.

When you buy The Other Bar, an experimental new chocolate bar designed to fight global poverty, the candy comes with a choice: Inside the package, you can scan a code to donate a blockchain token to the farmers in Ecuador who produced the cocoa, or use it to get a discount on the next chocolate bar you buy, sending more business their way.

“This is an experiment in what we can do to drive conscious consuming towards impact goals,” says Guido van Staveren, founder of the FairChain Foundation, a Dutch organization that partnered with the United Nations Development Programme on the pilot, a limited run of 20,000 packs of dark chocolate or milk chocolate bars made from Ecuadorian cocoa that will go on sale online October 14. “The whole idea is to use technology to influence consumer behavior and basically turn every product into a capitalist impact engine.”

Right now, cocoa farmers only receive an average of 3% of the value of the cocoa used to make typical chocolate, and most farmers don’t earn a living wage. Van Staveren argues that Fairtrade chocolate doesn’t go far enough, though Fairtrade farmers earn a minimum payment (the world price for cocoa is currently around $1,900 a metric ton; the Fairtrade minimum is $2,400 a metric ton.) The new project will pay a higher rate—$3,400 a metric ton—and the token inside will boost incomes further.

When a consumer decides to send funding back to farmers, it goes to the local cocoa farmer’s association, which uses the funds to plant new cacao trees. Each token is equivalent to a quarter of a cocoa-producing tree (so four chocolate bars equals one tree). The pilot, with 20,000 bars and 10 participating farmers, could lead to the planting of 5,000 new cocoa trees, which can provide extra income for farmers. The donations are tracked on the blockchain, so consumers have proof of impact. “Consumers don’t have to trust an NGO to create an impact . . . they only need to trust themselves,” says van Staveren.

The tokens are funded with money that other brands would use for marketing. It’s a model that the team hopes to prove in the pilot so that it can convince other companies that redirecting marketing budgets toward social impact is an effective way to grow business. “If we can show that this proof of impact drives customer loyalty, and marketing spend given to consumers turns into impact, then we can reach out to all these large companies that now spend millions on Kim Kardashian and say, ‘Don’t spend your marketing on these famous faces, spend your marketing dollars on your own crowd, your own customers, and let them invest in impact,” says van Staveren. Around $800 billion is spent worldwide on marketing, he says—but only $170 billion is necessary to end global poverty.

Source:  fastcompany.com

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Introducing Belcolade’s new Selection chocolates.

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Master Class Week

Puratos believes it is vitally important there is a sustainable cocoa supply chain in the future. They have therefore launched Belcolade Selection Lait and Noir Cacao-Trace made with certified Cacao-Trace™ beans (CT C501/J and CT O3X5/J).

The conventional Belcolade Selection range is already well known for its great taste and excellent performance, Belcolade Selection Lait and Noir Cacao-Trace raises the bar still further. The new sustainable milk and dark chocolates are both highly versatile, balanced chocolates with a fresh fruity note and slightly roasted cocoa taste.

Controlled fermentation makes the difference

The fermentation of the cocoa beans, alongside roasting and conching, is one of the 3 key factors that influence the taste of the final chocolate. Puratos is using its long-term experience in fermentation to manage this process in the cocoa sourcing countries via post harvest centres. The result is perfectly fermented cocoa beans that produce better tasting chocolate.
This has been confirmed in consumer tasting sessions; the panels named the new Belcolade Selection Cacao-Trace their favourite chocolate in tests1.

A unique chocolate Bonus supports local cocoa farmers

Belcolade Selection Cacao-Trace is more than just a great tasting and multi-use chocolate however, it is part of a sustainable programme that empowers farmers to produce better quality beans and ensure cocoa farming remains an attractive business in the future.
In a fully audited process, a unique Chocolate Bonus of € 0.10/kilo of chocolate sold is returned directly to the cocoa farmer – and they can use this money in any way they choose.

A remarkable story

Belcolade Selection Cacao-Trace is real Belgian chocolate made with sustainable cocoa beans that have been fermented under the control of Puratos. Not only does the chocolate taste better but it’s also an original and unique story to tell.

 

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