IBIE Committee Vice Chair Interview: Sustainability Isn’t a Trend, It’s the Future!

As the show’s international participation continues to grow, the Baking Expo will cover over 1 million sq. ft., space that will host the new, the innovative, the inspirational, and the latest in all areas of baking.

There are many new and exciting features in store, from new show floor areas dedicated to the artisan bread industry to virtual reality tours, competitions, demonstrations, including the Innovation Showcase, and the Fresh Take Talks. Dennis Gunnell (pictured), IBIE Committee vice chair, and president of Formost Fuji Corp., has offered European Baker & Biscuit a comprehensive look behind the scene ahead of the show in September.

How has the international interest expanded over the past years and how will it be reflected at IBIE in September? 

Our show continues to grow year-over-year, thanks in part to international participation on both sides of the aisle. Just over 25% of our exhibitors come from outside the U.S., with the majority coming from Canada and Europe – and strong growth coming from Asia. Our show is expected to sell out for the second time in a row, despite opening up additional space. International participants, whether they are an attendee or exhibitor, see great value in our show – as evidenced by our growth.

What international trends represent opportunities on the US market and we can expect to find at the fair?

As an international show, IBIE provides bakers with a comprehensive offering as many markets – including the U.S. – are trending toward more diversified, multi-cultural products. Likewise, many international markets that were once very fragmented are beginning to industrialize and look to the U.S. for information and resources to scale their operations and/or break into the wholesale market.

FOR THE INDUSTRIAL VISITOR

What are the main trends influencing industrial baking, from your observations? 

  • Some of the trends and challenges include the workforce gap, clean labeling and new sugar regulations. Bakers are under a lot of pressure for new product innovation to address the demand for BFY (Better-For-You) products.
  • Digitization is also top of mind, applications including digital diagnostics, maintenance, scheduling, and performance and analytics tracking as well as tools that allow for remote access, automating processes.
  • Scaled artisan baking is becoming a new profit center for commercial bakers as they are able to introduce efficiencies and processes.
  • As states legalize marijuana here in the S., bakers are able to capitalize on a new market and demand.
  • Bakers are also tapping into the e-commerce trend—building (or collaborating on) direct-to-consumer efforts.

AND FOR ARTISAN ATENDEES

IBIE 2019 offers two new Artisan Marketplaces, Crafted by Puratos and the Bread Bakers Guild of America. What do these interactive features entail and why are they introduced?

As consumer demand increases for artisan breads, bakers are looking to capitalize on the trend and IBIE provides the resources to help them. The IBIE Artisan Marketplace Crafted by Puratos will give artisan bakers a comprehensive destination to celebrate the history and art of specialty baked goods. Within the Marketplace, Puratos will feature The Sourdough Experience, which includes hands-on demonstrations and workshops, as well as a virtual tour of, and actual samples from, their Sourdough Library in Belgium, the only library of its kind in the world. Puratos will also feature their MyBreaD program, offering attendees the opportunity to select their own ingredients for creating a personalized loaf of artisan bread that can be picked up in the Marketplace the following day. Additionally, a presentation theater in the space will feature intimate, face-to-face discussions with featured bakers, digital presentations and videos for learning, networking and informal meetings. The European-influenced setting and sidewalk café seating will create a truly immersive atmosphere on the show floor.

In the IBIE Artisan Marketplace Crafted by Bread Bakers Guild of America, attendees will find a uniquely designed environment inspired by the California Wine Country. The Marketplace will focus on engaging bakers through live demonstrations with a full lineup of expert-led content running daily throughout the duration of the expo.

THE FUTURE

How do you envision sustainable baking in the future, at any production capacity?

Sustainability isn’t a trend – it’s the future. Consumers are gravitating to companies and manufacturers who support corporate responsibility and regulators are putting more restrictions in place. While some bakers may find sustainable initiatives cost-prohibitive, many actually provide a significant cost savings. In fact, we have an IBIEducate session presented by ABA, that we encourage bakers to participate in: Energy Efficiency Improvement and Cost Savings Opportunities for Baking.

AND THE PRESENT

What workforce trends can be observed and how are gaps addressed?

It’s a complicated challenge and it’s been addressed in a multitude of ways. On the one side, there have been technology advancements and automation that help reduce the gap within bakeries. On the other side, IBIE also provides education to help bakeries acquire, train and retain employees. The supporting associations are also very involved with educational institutions to ensure there’s a pipeline of qualified bakery professionals entering the workforce.

Please share details about the BEST in Baking Program, including organization, eligibility criteria, updates regarding nominees and winner announcements.

The BEST in Baking industry awards program provides our baking community the opportunity to celebrate and showcase leaders in the industry, working to bring category excellence and thought leadership to important industry defining topics. This program honors suppliers and bakers committed to excellence from sustainability and supply chain innovation to workforce development.

The program is organized in partnership with Snack Food & Wholesale Bakery and entrants are evaluated by a panel of judges. Winners will be announced on August 12th, 2019 and awarded at IBIE in September.

What is the involvement of American Bakers Association (ABA), the Retail Bakers of America (RBA) and Bakery Equipment Manufacturers and Allieds (BEMA) in organizing IBIE?

IBIE is produced by the American Bakers Association (ABA), the Retail Bakers of America (RBA) and Bakery Equipment Manufacturers and Allieds (BEMA). The associations represent the interests of the key stakeholders at our event and are behind the vision and planning of IBIE. All proceeds from IBIE are invested back into the industry through the associations, including education, advocacy and consumer awareness programs.

Source:  worldbakers.com

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Elevate desserts with chocolate

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A convenient way to add glamourous appeal to your sweet treats involves chocolate decorations. Dobla’s Decorating Kits are an easy and affordable way to beautifully decorate cakes, cookies, and cupcakes. The kits provide an efficient way to manage inventory and reduce SKU counts. Planning for production is a breeze, as each kit is designed with just enough delicious chocolate to make a select number of items. Set-up for new items is significantly reduced as each kit is an individual SKU, eliminating the need to set up all of the individual products contained within the box.

Each Dobla Decorating Kit includes printed chocolate decoration pieces and chocolate curls. Easy step-by-step instructions are included to show how to create each product with beautifully consistent results. Dobla Decorating Kits are available in an incredible variety of seasonal and special occasion formats.

Available from BakeMark, Sprinkelina adds a colorful, shimmery flair to your creations. Available in a variety of sprinkles, pearls, glazes, and piping gels, Sprinkelina is the perfect complement to your creativity.

Mix multiple colors of Sprinkelina Sprinkles to create your choice of Halloween sprinkle mix.

Seaman at Barry Callebaut, which recently introduced the new Ruby, suggests that bakers can incorporate Ruby in fun and interesting ways for fall sweets, including cakes, cookies and donuts. Barry Callebaut’s Ruby has a new and unique sensory profile, combining berry-fruitiness and luscious smoothness. This is unlocked from pure cocoa beans that are specially chosen for their ruby properties, without adding berry flavors or colors.

As part of its global launch, Ruby is now hitting the world’s largest chocolate market in North America. Following successful rollouts in Asia, Europe, and Australia/New Zealand, the one-of-a-kind product is formally launching in the United States and Canada.

“With Ruby being such a new innovation on the chocolate scene, bakers can best capitalize on its unique color and flavor profile by showcasing it in its purest forms such as Ruby bark,” he says. “Ruby pairs well with maple and with a range of nuts including macadamias; dip white chocolate macadamia nut cookies in tempered Ruby for a pop of color and unexpected fruity punch to the cookie.”

Source: Bake Mag

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Food grade multilayer film obtained from chemical recycling

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A pilot project – between BASF, Borealis, Südpack and Zott – has led to the creation of a multilayer food packaging protopy made of polyamide and chemically recycled polyethylene.

Multilayer films offer excellent barrier properties in terms of protection and preservation of food products, as well as their overall efficiency in environmental terms; however, they can only be recycled to a limited extent, since mechanical recycling processes are not suitable for composite materials.

To overcome this impasse, BASF has been working for some time on the ChemCycling process, with which it intends to promote the chemical recycling of plastic waste, in order to process and reuse mixed plastic materials.

The alternative. The flexible packaging produced specifically for a cheese product – the “Zottarella” – made by Zott Gourmet Dairy, thus testifies to the feasibility of the undertaking; the German manufacturer in fact played an active part in the pilot project together with BASF (which supplied the chemically recycled polyamide), Borealis (that provided the sustainable polyethylene) and Südpack (which converted the multilayer film and created the pouch).

The peculiarity of this pilot project is that both packaging components – polyamide and polyethylene – are made from chemically recycled material, thanks to the selection of special polymers. Moreover, the collaboration between the companies involved has enabled the constant certification of all phases, from the raw material to the finished packaging, which also responds to all the required functionalities, first of all the barrier properties and weldability.

The raw materials for polyamide and polyethylene were produced in very small quantities within the ChemCycling project. The pyrolysis oil derived from plastic waste was supplied by a partner and fed into BASF’s Verbund production site in Ludwigshafen as a raw material. According to the certified mass balance method, both plastics have an allocated 100% share of recycled materials.

Source:  packmedia.network

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KSU, Bühler offers course geared toward milling execs

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Mill owners, managers and directors without practical background experience are invited to attend the Bühler—KSU Executive Milling course at Kansas State University’s IGP Institute. The course is scheduled for Nov. 4-8 and is designed to give participants knowledge and experience to bring back to their respective companies.

“Participants are exposed to several topics involving milling processing and procedures,” said Jason Watt, Bühler instructor of milling.

This includes subjects such as raw material varieties and characteristics, cleaning systems, flow sheet technology, and finished product handling.

Past participant Mark Harrison, engineering manager at SEPROD Limited in Kingston, Jamaica, believes the training gave him a better understanding of the processes.

“Being able to understand the importance of particle size, different components and where they are in the process gives me a better understanding of the milling process,” Harrison said.  “It’s better to have an overall knowledge of the process to understand how the mill can become more profitable.”

The objective of the course is to understand the underlying principle of the milling process and the parameters that can be influenced by either the raw material or the milling system; understanding the challenges of the operating staff; and learning which critical control points to check in order to judge whether an operation is running well.

Participants also will gain hands-on experiences using Bühler equipment in the Hal Ross Flour Mill.

“Hands-on activities help them apply their classroom learning,” Watt said. “By working with the equipment, it helps them retain their knowledge.”

To register for the course or for more information, click here.

Source: World Grain

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Researchers recommend wheat flour fortification

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Vitamin D

Adding vitamin D to wheat flour would prevent 10 million new cases of vitamin D deficiency in England and Wales over the next 90 years, say researchers at the University of Birmingham.

The researchers say overhauling existing public health policy to introduce the mandatory fortification of vitamin D in wheat flour would not only be cost saving but would significantly reduce the burden on the NHS by preventing 25% of the estimated 40 million new cases of vitamin D deficiency over the coming 90 years.

Furthermore, offering free vitamin D supplements to targeted groups of the population – including children, the elderly and Black and Asian Minority Ethnic (BAME) risk groups – would prevent an additional 8% of new cases of vitamin D deficiency over the next 90 years. Therefore, the combination of wheat flour fortification and targeted supplementation would in total prevent 33% (13.2 million) of cases of vitamin D deficiency, the researchers concluded.

They concluded that fortifying flour with vitamin D alone would save the public purse £65 million by reducing demand for healthcare and treatment for vitamin D deficiency and its complications. Meanwhile, they projected that adding vitamin D to flour would cost just 12 pence per person per year.

The research, published in European Journal of Clinical Nutrition, was funded and led by the University of Birmingham’s Institute of Applied Health Research and Institute of Metabolism and Systems Research.

Vitamin D is essential for skeletal growth and bone health, and deficiency can lead to rickets, soft bones, bone pain, and muscle weakness. Previous research led by the University of Birmingham has shown that, in extreme cases, vitamin D deficiency in babies and children can cause seizures or heart failure as a result of a lack of calcium.

Dietary sources of vitamin D are limited. The main natural source is through exposure of skin to sunlight. However, sun screen use, air pollution, indoors lifestyles, and wearing full body clothing can all reduce exposure to sunlight and lead to vitamin D deficiency. Dark skin produces far less vitamin D than white skin, and from October to April in the UK there is insufficient ambient ultraviolet sunlight to produce healthy levels of vitamin D in all ethnicities.

Those particularly at risk of vitamin D deficiency are older adults, and those of BAME origin. However, vitamin D deficiency is common in many populations across the world, regardless of ethnicity.

Most countries have adopted policies to increase their population’s intake of vitamin D. In the UK, multivitamin supplements containing vitamin D are recommended to all children aged up to four, pregnant women and breastfeeding mothers and are provided free-of-charge to those in low-income households. In addition, infant formulas and spreadable fats are fortified with vitamin D. Other foods, including breakfast cereals and milk substitutes, are commonly fortified.

In the UK, the average daily vitamin D intake is below the Reference Nutritional Intake of 400 IU per day, and 20% of adults and 16% of children aged between 11 and 18 years are estimated to be deficient in Vitamin D.

Dr Magda Aguiar, who carried out the research at the University of Birmingham, said: “While both supplements and fortified foods are important sources of vitamin D for the UK population, evidence suggests current UK supplementation polices are not working.”

“Addressing vitamin D deficiency in the UK requires a multi-disciplinary approach and preventing conditions that are the consequence of deficiency would save the NHS money to the extent that it would more than compensate for the money needed to implement flour fortification at a national level.”

Dr Aguiar, now at the University of British Columbia, added: “We now hope that UK policy makers will consider a new national policy to fortify foods such as wheat flour with vitamin D to address this serious health issue. This will lead to significant benefits for the population, particularly the most vulnerable groups.”

She said that a similar national food fortification policy in Finland has reduced vitamin D deficiency from 13% to 0.6% in the population.

Meanwhile, the Birmingham researchers’ latest analysis showed that the optimal way to prevent vitamin D deficiency would be to combine flour fortification with offering vitamin D supplements to key groups.

They proposed a new UK strategy to add 400IU of vitamin D per 100g of flour, while also offering free vitamin D supplements at a dose of 400IU for children aged up to 18, as well as doses of 800IU for all those aged over 65. This, they estimated, would cost £250 million over 90 years – equivalent to 38p per person.

Professor Emma Frew, of the University of Birmingham’s Institute of Applied Health Research who is partly supported by the National Institute for Health Research, said: “We have provided compelling evidence that a new strategy is not only safe but would also improve vitamin D intake, which in turn would enhance the health of millions in England and Wales.”

“Most previous research into strategies to improve population vitamin D intake have focused only on supplementation programmes, which are generally expensive and not sustainable in the long term.”

“Our study showed that, even though supplements are still a viable option for those at a higher risk, food fortification strategies should be prioritized as a response to the rising prevalence of vitamin D deficiency, as it is a safe and cost-saving option.”

The study is said to be the first to provide evidence on the health and economic impact of preventing vitamin D deficiency as well as being the first to compare a supplementation programme with flour fortification.

Source:  ingredientsnetwork.com

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Bühler revolutionizes industrial milling with Mill E3

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It is a completely new approach to the plant, processes, and machinery of industrial mills. With Mill E3, Bühler revolutionizes the milling industry and sets new standards in cost-effective building investment, project realisation time, and energy consumption. “After the introduction of automation 40 years ago, Mill E3 is the next big step forward in milling,” says Johannes Wick, CEO of Grains & Food at Bühler Group. The first customer to rely on Mill E3 is also testing a pilot of Bühler blockchain technology to trace grain for more transparency and food safety.

For decades industrial milling concepts have focused on optimizing machines and processes, but the basic design concept remained the same, based on buildings with a minimum of five to six floors. With the completely new approach of the Mill E3, Bühler now optimizes the entire arrangement and construction concept. At the Networking Days 2019, Bühler shows that it is possible to build flour mills with latest technology more cost-effectively, install them quicker, and operate them with less impact on the environment.

Shorter installation time, faster commissioning, smaller building

Mill E3 stands for advantages on three efficiency levels: space, time, and energy. In the optimal case a Mill E3 building can be 30% smaller in volume than a traditional mill of the same size. The construction of the Mill E3 building not only locks up less capital, it is also completed more quickly. By using pre-assembled modules, Mill E3 is installed 30% faster than conventional flour mills. “It’s basically a plug-and-play mill,” says Stefan Birrer, Head of Business Area Milling Solutions. This means Bühler customers can set up their Mill E3s more quickly and start generating revenues faster. It significantly reduces infrastructure cost, construction time and complexity.

Up to ten percent less energy

With the same output, Mill E3 reduces energy consumption by up to 10%, without compromising yield or quality. This is down to the compact mill design and innovative process solutions such as the newly developed integrated grinding system Arrius. Arrius has an integrated drive, which saves up to 10% of energy compared to conventional roller mills. The TUBO Tubular Push Conveyor replaces specific pneumatic transport passages in order to save energy. TUBO is much more efficient and makes food production even safer. The product is transported gently, loses no weight due to drying out, and the conveyor system is more hygienic because the pipelines are self cleaning.

“Be it space, time, or energy: On all these levels, we were able to show that the plant will be better than anything other mill builders have on the market,” says Stefan Birrer. “The design, the new grinding system Arrius and the IoT and Blockchain applications are revolutionizing the milling industry once again,” adds Johannes Wick. Bühler customers can order Mill E3 now.

First customer uses Bühler blockchain pilot for food traceability

The UK’s largest milling company, Whitworths Holdings Ltd. incorporating Whitworth Bros. Ltd. and Carrs Flour Mills Limited, operates 17 mills on 9 sites. It is the first company to rely on Mill E3. “Besides the obvious mechanical benefits E3 offers, we were also convinced of the digitalization approach. Bühler is definitely on the forefront in this respect,” says Mike Peters, Managing Director of Whitworth Bros. Ltd. “For us, Mill E3 offers more than just a new technology approach. It will enable us to create complete transparency for our customers in the future,” he adds. Together with Mill E3, Bühler has proposed increasing transparency along the value chain by adding connectivity features, digital services, and blockchain to help guarantee the end product quality.

Connected to the Bühler Insights cloud

“With systems in place to trace the grain back to farms, Whitworth was in a good position to do a blockchain pilot project,” says Stefan Birrer. “What we have done is transform paper-based tracking into blockchain tracking.” Mike Peters explains the reason behind the idea to introduce blockchain as follows: “If we don’t embrace these new digital technologies and embed them within our business now, in the longer term that could be a bar to entry into certain markets as pressure comes from the end consumer and eventually from regulatory for increased transparency.” The new mill is due to be completed towards the end of 2020. After that the monitoring phase begins. “IoT and blockchain will give us the opportunity to push the bar for food safety, food security, and transparency through our supply chain,” says Mike Peters. Data from the fully connected mill will be monitored with Bühler Insights, Bühler’s secure cloud service powered by Microsoft Azure. For milling companies which want to monitor and benchmark various production sites, Bühler developed the digital service Yield Management System. It also makes deviations between different recipes visible and comparable, from anywhere at any time. Yield Management System is also connected to Bühler Insights.

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FAO Food Price Index fell in August but remained above the level of last year

» The FAO Food Price Index* (FFPI) averaged 169.8 points in August 2019, down 1.1 percent (almost 2.0 points) from July but still 1.1 percent higher than in August 2018. The decline in August marked the third consecutive monthly decrease in the FFPI, with the latest drop reflecting sharp falls in the prices of sugar and leading cereals, outweighing increases in all other sub-indices, especially vegetable oils.

» The FAO Cereal Price Index averaged 157.6 points in August, down by as much as 6.4 percent (10.8 points) from July and 6.6 percent (11.1 points) from the corresponding month last year. Similar to the drop in July, the fall in the value of this sub-index in August reflects sharp declines in the prices of wheat and major coarse grains, particularly maize. Wheat prices remained under downward pressure, influenced by large export availabilities and, hence, increased competition among the major exporters. Maize values also turned sharply lower in August, primarily because of expectation of a much larger-than-earlier anticipated harvest in the United States, the world’s largest producer and exporter of maize. By contrast, international rice prices edged up in August, underpinned by seasonal tightness in northern hemisphere suppliers and in Thailand because of concerns over the impact of weather on crops.

» The FAO Vegetable Oil Price Index averaged 133.9 points in August, up 7.5 points (or 5.9 percent) from July and marking an 11-month high. The increase reflects firmer values for palm and several other oils. International palm oil price quotations surged, underpinned by a rebound in global import demand and lower than expected inventory levels in Malaysia. Moreover, Indonesia reported unfavourable weather conditions in major growing regions, fueling concerns over future supplies. With regards to soy oil, robust demand from both the food and the biodiesel sectors provided support to prices, along with reports of lower than anticipated crush volumes in the United States. Similarly, rising demand from biodiesel producers in the European Union bolstered international rapeseed oil prices.

» The FAO Meat Price Index* averaged 179.8 points in August, up 0.5 percent (nearly 1 point) from its revised value for July, continuing the trend of moderate month-on-month price increases shown since February. With the latest increase, the index value stands 12.3 percent above its level in January 2019 and 7.8 percent above the corresponding month last year. In August, price quotations for pigmeat strengthened further, underpinned by a strong import demand from Asia, principally China, where the African Swine Fever (ASF) continued to limit domestic pigmeat production. Despite strong import demand, poultry and ovine meat price quotations remained steady, reflecting increased export availabilities from the main producing regions. While international trade in bovine meat remained robust, its price quotations denominated in USD declined marginally, reflecting the weakening of national currencies of some large exporting countries, including Australia.

» The FAO Dairy Price Index averaged 194.5 points in August, up 0.5 percent (1 point) from July, indicating a reversal from the sharp falls registered in the two preceding months and placing the index value only marginally (0.8 percent) below its level in the corresponding month last year. In August, price quotations for cheese, Skim Milk Powder (SMP) and Whole Milk Powder (WMP) all rose, reflecting higher import demand for near-term deliveries, as market activities began normalizing with the end of the summer recess in the northern hemisphere. By contrast, price quotations for butter fell for the third consecutive month due to weaker demand, further accentuated by market optimism that Oceania’s export availabilities will rise in the new production season.

» The FAO sugar price index averaged 174.8 points in August, down by 4.0 percent (7.3 points) from July 2019. The latest month-on-month decline in international sugar prices largely comes on the back of a weakening Brazilian real, which tends to incentivize sugar exports. Prospects of larger shipments by India and Mexico in 2019/20 further weighed on sugar price quotations.

* Unlike for other commodity groups, most prices utilized in the calculation of the FAO Meat Price Index are not available when the FAO Food Price Index is computed and published; therefore, the value of the Meat Price Index for the most recent months is derived from a mixture of projected and observed prices. This can, at times, require significant revisions in the final value of the FAO Meat Price Index which could in turn influence the value of the FAO Food Price Index.

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Puratos UK launches new flavours for autumn-winter 2019

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Bakery, patisserie, and chocolate ingredients supplier Puratos UK has launched two new cake mix and filling combinations for autumn winter 2019.

Inspired by the trends for tradition, nostalgia and sweet and savoury ‘swavoury’ flavours, the new launches include two fillings: a Topfil Rhubarb fruit filling and Cremfil Ultim Salted Chocolate filling and two cake mixes: Satin Crème Cake Custard Mix and Satin Crème Cake Speculoos Mix.

The Satin Crème Cake Custard Mix and Satin Crème Cake Speculoos Mix are the latest additions to Puratos UK’s Satin Crème Cake range. Both contain only natural flavours and no AZO dyes, are versatile enough to be used across a range of applications from muffins and loaf cakes to pancakes and have been designed to deliver superior results every time.

With its roots in Belgian tradition, the Speculoos Mix draws on Puratos’ heritage, as the company was founded in Belgium in 1919. Speculoos is said to date back to 1870 and for a long time its caramel and cinnamon flavour was considered the pinnacle of luxury.

With 50% real fruit content, the ready-to-use Topfil Rhubarb fruit filling can be used across a number of applications and is bake and freeze/thaw stable.

For an on-trend ‘swavoury’ flavour, the ready-to-use Cremfil Ultim Salted Chocolate filling is made using real Belgian chocolate. It delivers a great texture and rich taste and can be used to create a lower calorie finished product.

Puratos UK digital and communications manager Lydia Baines said: “These new launches provide our customers with the opportunity to offer innovative, exciting and high-quality solutions this autumn and winter season. The traditional flavour pairing of rhubarb and custard resonates with consumers on an emotional level and offers them the comfort and nostalgia they are seeking.

“Meanwhile, the ‘swavoury’ trend remains as popular as ever – the combination of salt and sugar providing a taste sensation like no other – and the new mixes and fillings allow our customers to offer this in a range of applications.”

Source:  foodanddrinktechnology.com

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Titanium dioxide – there is still a need for research

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Titanium dioxide (TiO2) is authorised as the food additive E 171 and can be used as a white colour pigment in sweets and coatings, e.g. in dragees and chewing gum. The substance is also contained in cosmetic products such as toothpaste or as nanoparticles in sunscreen under the name CI 77891. The majority of titanium dioxide is used in technical applications, however, such as the manufacture of paints, varnish, paper and plastics.

Researchers and the general public are currently discussing the possible health risks which can occur through the uptake of titanium dioxide. The background of this are several new studies, the still pending decision on the classification of titanium dioxide as a hazardous substance on the basis of a recommendation made by the European Chemicals Agency (ECHA) and the ordinance recently pronounced in France according to which the marketing of foods containing the food additive E 171 is to be suspended for one year from 2020.

The experts distinguish between oral (via food), dermal (through the skin) and inhalative (breathed in) intake. Where inhalative intake is concerned, the ECHA Risk Assessment Committee (RAC) has proposed that titanium dioxide be classified as a hazardous substance along with the notice “presumably carcinogenic if inhaled” in line with the criteria of the CLP regulation. Where oral intake of titanium dioxide as a food additive is concerned, the current status according to the European Food Safety Authority (EFSA) is that the available data gives no indications of a health concern for consumers. An acceptable daily intake (ADI) cannot currently be derived for the food additive, however, as the data base on reproductive toxicity in particular is insufficient and/or inadequate.

The French Agency for Food, Environmental and Occupational Health & Safety (ANSES) concluded in April 2019 that there is a lack of scientific data to dispel the uncertainties relating to the health safety of the additive E 171. In its recommendations, ANSES emphasised the need for data to characterise the various physicochemical forms of E 171 and additional toxicological data on the possible effects of its uptake. EFSA concluded in May 2019 that the ANSES opinion does not contain any essentially new findings which would cast doubt on EFSA’s current assessment of the use of titanium dioxide (E 171) as a food additive (EFSA, 2019).

The French ministries of the environment and economics announced in April 2019 that foods containing the additive E 171 may not be brought into circulation in France from 2020 for a period of one year.

EFSA and the BfR will continue to monitor titanium dioxide from a scientific point of view. The data on reproductive toxicity in particular, which is currently being collected in a new study in line with the recommendations of EFSA, will have to be verified. The BfR has compiled some frequently asked questions on the topic of titanium dioxide in food.

Source:  bund.de

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San Antonio’s La Panadería named one of the best artisanal bakeries in North America

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San Antonio’s La Panadería made the ranks of one of the best in North America.

USA Today’s 10Best website named the bakery-cafe by brothers José and David Cáceres on a national list this week.

“These artisan bakers across North America wake up at ungodly hours and pour their hearts and souls into making bread the old-fashioned way, along with fanciful pastries and sweets,” 10best said of the list.

The website is intended to provide expert travel content for everything from things to do to places to eat.

“No business pays to be listed,” USA Today explains. “At its core is the team of local travel experts: a well-traveled and well-educated group who are not only experts in their fields — and their cities — but discriminating in their tastes. These local experts live in the city they write about, with constantly updated content.”

La Panadería, which has two locations in San Antonio in downtown and Alamo Heights, was praised for the unique treats offered like boozy tres leches.

“There’s cranberry walnut sourdough, kamut bread for gluten-sensitive guests, vanilla and chocolate concha sweet bread and croissants in many glorious flavors like tres leches with fresh strawberries and tequila almond – a happy accident that came about one day when they ran out of rum for the almond cream,” 10Best said.

La Panaderia celebrated the mention online on Thursday.

“We’re proud to represent San Antonio on @10best’s list of ’10 of the Best Artisanal Bakeries in North America!’ From José and David Cáceres along with the entire La Panadería team, we want to say thank you for helping us share our bread cultura,” the restaurant said on Instagram.

Other bakeries included Denver’s Reunion Bread, Chicago’s Lost Larson, Vancouver’s Beaucoup Bakery and more, but if you want to check out the local best, La Panadería is open daily. See its hours here.

Source:  msn.com

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