Later Easter expected to bring record sales

April 15th, 2017
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According to the National Retail Federation, Americans will spend a record amount in the lead-up to Easter. The holiday comes nearly three weeks later this year than last.

The NRF’s annual survey conducted by Prosper Insights & Analytics finds that Easter is expected to reach $18.4 billion in 2017. That would be a six percent increase over last year, which had also seen a record spending amount at $17.3 billion.

“Most consumers have almost an entire extra month to shop for Easter this year, and by the time the holiday comes the weather should be significantly warmer than last Easter,” says NRF President and CEO Matthew Shay. “With the economy improving, consumers are ready to shop and retailers are ready to offer great deals.”

Relevant to retail bakeries, the survey finds that consumers will spend $5.8 billion on food (purchased by 87 percent of shoppers) and $2.9 billion on gifts (61 percent).

“Easter continues to be a traditional holiday for consumers of all ages, especially young families who are planning to spend a bit more for this celebration,” says Prosper Principal Analyst Pam Goodfellow. “With the later timing of Easter, we will see more consumers shopping for special deals.”

Source: bakemag.com

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Before there were chocolate eggs, there was Easter bread

April 15th, 2017
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But on Easter, none of those year-round favorites can compete with Easter bread. Glossy with egg and sparkly with sprinkles, possibly even harboring a few dyed eggs, it says spring is here in no uncertain terms. Also, if one is of a religious persuasion, it says, “He is risen! He is risen, indeed!”

Chocolate eggs are a fairly recent development in Easter treats, having come about in the 19th century. By comparison, Easter breads, dating back to the Middle Ages, are positively ancient.

Back in those days when the Lenten fast was taken seriously, 40 days without animal products would have been endured by the time Easter finally rolled around. And if a strict interpretation of animal products included eggs, and perhaps butter and milk, bread made from a rich, eggy dough would have been very enticing indeed. And made a sight for sore eyes in a bakery window, if there had been bakeries. Centuries later, when Lent is not enforced by law and is not such an ordeal for most folks, it takes more than some eggs and a little butter to get people jazzed about the end of Lent. Sprinkles serve that purpose nowadays. It takes a pretty jaded person not to be enchanted by bread with sprinkles.

The food of Italy varies greatly from one end of the boot to the other, and Easter bread is no exception. It’s a yeast bread, usually lightly sweet, made with a rich, eggy, dough, but the similarities end there.

It’s often, but not always, braided, with the three strands of the braid representing the Holy Trinity. The loaf can be formed into a wreath shape to symbolize the crown of thorns worn by Christ. Or the bread can be in the form of a dove or a cross.

The bread is usually flavored with anise and there might be bits of dried fruit or raisins inside.

There may be dyed eggs nestled in the bread, sometimes dyed before baking and sometimes dyed after. The eggs seem to be the great divider. For some folks, it’s just not Easter bread unless it’s a braided crown of bread, chock full of multi-colored eggs that more closely resembles a bird’s nest filled to capacity than a crucifixion accessory. And then other’s think the eggs are just plain weird. Weird or not, they do make for a more complete breakfast.

But one aspect of Easter bread that most everyone agrees on is sprinkles. For some inexplicable reason that defies Biblical explanation, Easter bread must be adorned with multi-colored pastel sprinkles. And it does make for a festive bakery window or brunch table.

In a place like Mount Airy where Italian bakeries are scarce as hen’s teeth, if you want Easter bread, you’re going to have to bake it yourself. Thankfully, it’s not very difficult. It takes a little while but that’s because the yeast needs time to work its magic. But braiding ropes of dough and shaping into a crown is a lot easier than one would think.

Almost all of the recipes are slightly sweet and yield a bread more suited to breakfast or a snack. In fact, some of the recipes could be adapted for cinnamon rolls or other sweet rolls throughout the year. The addition of sprinkles, generally held in place by an icing glaze, ups the sweetness factor to the point that Easter bread is probably too sweet to accompany a meal.

But then again, in a place where the beverage of choice is tea so sweet it hurts your teeth, who’s to say room can’t be made at the dinner table for a loaf of bread that boasts sprinkles and icing.

A loaf of Anise-Flavored Italian Easter Bread complete with icing and sprinkles is perfect for an Easter brunch

A loaf of Anise-Flavored Italian Easter Bread complete with icing and sprinkles is perfect for an Easter brunch

Recipes

Italian Easter Bread (Anise Flavored)

Easter bread is typically flavored with anise. If anise is not your thing and you’re not overly concerned with tradition, use lemon extract instead. You can make a nod toward tradition by throwing a few anise seeds into the hot milk.

3 cups all-purpose flour, divided

1/4 cup white sugar

1 tsp. salt

1 (.25 ounce) package rapid rise yeast (or 2 1/4 tsp.)

2/3 cup milk

1 tsp. anise extract

2 tbsp. butter, at room temperature

2 eggs

1 egg, beaten

Mix 1 cup of flour with sugar, salt, and yeast in a bowl, stir well. Place milk and anise extract into a small saucepan over low heat, and warm to about 110° F. Make a well in the center of the flour mixture with your hand, and pour in the milk mixture; swirl with your hand in a circular motion to combine the flour mixture with the milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.

Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves. (If you want to make a braid, cut into three equal pieces.)

On floured work surface, roll each piece into a ball, then shape the balls into long pieces, about 1 1/2 inches thick and 18 to 20 inches long. Coil or braid the pieces. if making a loaf, pinch the top and bottom ends together and tuck underneath. To form a ring or crown, bring the ends together and join the pieces of one end to the other.

Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel; let rise until doubled, about 1 hour. Brush loaf with beaten egg.

Preheat oven to 350°F. Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool. Drizzle icing over bread and shake sprinkles on top before icing sets.

Basic Lemon Icing

For some folks, pink is the traditional color for Easter bread icing. If that sounds good to you, add a drop of food coloring.

1 cup sifted powdered sugar

1 tbsp. fresh lemon juice

2 tsp. grated lemon zest

1 tbsp. milk (if needed)

1 small drop food coloring (optional)

Combine all ingredients. Stir until smooth. Glaze loaves on a cooling rack with a sheet pan or foil underneath to catch the drips.

Braided Easter Bread

1 (.25 ounce) package active dry yeast

1/2 tsp. white sugar

1/4 cup warm water (100°F.)

3/4 cup white sugar

4 eggs

2 tbsp. vegetable oil

1 1/2 tbsp. anise extract

1 tbsp. lemon zest

1 1/2 tsp. lemon extract

1 1/4 tsp. salt

1 tsp. anise seed

6 tbsp. melted butter

1/4 cup milk

4 1/2 cups all-purpose flour, divided

Dissolve yeast and 1/2 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes. Whisk 3/4 cup sugar, eggs, oil, anise extract, lemon zest, lemon extract, salt, and anise seed together in a bowl. Pour egg mixture, melted butter, and milk into yeast mixture and stir to combine. Add 4 cups flour, 1 cup at time, stirring after each addition. Turn dough out onto a floured surface and knead until smooth and elastic, adding remaining 1/2 cup flour as necessary, 5 to 6 minutes. Coat a large bowl with oil. Place dough in bowl and turn to coat. Place a damp cloth over the bowl, place bowl in the oven with the oven light on, and let rise until doubled in size, 12 hours or overnight. Line 2 baking sheets with silicone baking mats or parchment paper. Punch dough down and divide into four equal portions. Divide each portion into three ropes. Braid each set of three dough ropes to form four small braided loaves. Transfer loaves to prepared baking sheets, 2 per sheet, and let rise until doubled in size, about 2 hours. Preheat oven to 350°F. Bake bread in the preheated oven until the tops are golden and the bottom of the loaves sound hollow when tapped, 20 to 25 minutes.

Easy Roman Cheese Bread

This Easter bread recipe hails from Rome and is a bit different. It contains cheese instead of sugar and is usually eaten with ham and salami. It’s a very easy recipe.

1 cup lukewarm milk

2 (.25 ounce) packages active dry yeast

2 1/2 cups all-purpose flour

6 eggs

1 1/2 cups grated Romano cheese

1/4 cup butter, melted

In a small bowl, stir together milk and yeast; set aside. In a separate bowl, combine flour, eggs, yeast mixture, cheese and butter; mix well. Spoon batter into two lightly greased 9×5 inch loaf pans. Let rise until doubled, about 60 minutes. Meanwhile, preheat oven to 350°F. Bake in preheated oven for 35 to 45 minutes, until golden brown and bottom of loaf sounds hollow when tapped.

Easter Bread Ring (with colored eggs)

5 eggs

1/4 cup white sugar

1 tsp. salt

1 (.25 ounce) package active dry yeast (or 2 1/4 tsp.)

3 cups all-purpose flour

2/3 cup milk

2 tbsp. butter

2 eggs, room temperature

1/2 cup mixed candied fruit

1/3 cup chopped blanched almonds

1/2 teaspoon anise seed

2 tbsp. melted shortening

1 cup confectioners’ sugar

1 tbsp. whole milk

1/8 tsp. vanilla extract

3 tbsp. multicolored sprinkles

Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour. In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour. Meanwhile, combine the fruit, nuts, and anise seed. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half. Carefully roll each piece into a 24-inch rope—the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour. Bake the bread in a preheated 350 degree°F. oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners’ sugar, 1 tablespoon whole milk, and vanilla.

Source & Image:  mtairynews.com

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Mumbai sees relaunch of The Chocolate Academy by The Barry Callebaut Group

April 15th, 2017
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The Chocolate Academy by The Barry Callebaut Group comes to Andheri in a new avatar much to the delight of cocoa lovers

Chocolate lovers from across the city are excited about the recent relaunch and relocation of The Chocolate Academy Center by The Barry Callebaut Group. The centre, relocated in Andheri, welcomes people from all strata: pastry chefs, chocolatiers, bakers, caterers and anyone with a love for chocolate. This academy is the brand’s 19th training centre in the world and is the fourth in Asia Pacific, after Singapore, Shanghai and Tokyo. The launch saw a lot of buzz at the academy as chocolatiers walked in for a peek into ‘The Chocolate Academy Center 2.0.’

A one-stop destination

This academy will serve as an epicentre for exchanging technical skills, conducting sessions and workshops around cocoa and dialogue around gourmet division. Chef Manikandan Raman, Head of Academy and Technical Support for the Chocolate Academy Center Mumbai, shares, “This academy has lots to offer to chocolate-loving people, be it bakers who want to learn more about chocolate and cocoa products or beginners who want to learn about chocolates. The centre has designed workshops according to various levels from easy, intermediate and difficult.” This state-of-the-art centre is equipped with a modern kitchen and the equipment is sourced from the elite league.

Positive numbers

Recently, Barry Callebaut opened a chocolate factory in Pune, and now the brand has branched out to Mumbai as the gourmet market in India is booming, which is also validated by the research conducted by Euromonitor. According to market research firm Euromonitor, India is one the fastest growing confectionery markets globally (CAGR of 12 per cent over 2015-2020). The average unit price in India grew by 8 per cent in 2015 and premiumisation is expected to fuel chocolate sales further in India.

Mikael Neglén, President, Chocolate Asia Pacific, Barry Callebaut, shares, “With significantly greater exposure to international brands and product premiumisation, we believe there will be an increasing demand for our gourmet products in India and across Asia Pacific. The investment we’ve made here reaffirms our commitment to the professional chocolatiers in this region.”

Source:  dnaindia.com

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Food safety insecurity used as a hook against regulatory reform

April 15th, 2017
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Each side has just the congressional recess left to practice its hyperbole for the coming Senate fight over how regulations will be used across government. It’s going to get nasty. And confusing. The practice of giving the other side’s bill a dirty name is now a common tactic.

Since the Regulatory Accountability Act passed the House by a vote of 238-to-183 in January, the collection of consumer and environmental groups opposing the bill have taken to calling it the “Filthy Food Act.”

It’s far from certain, however, that the new Regulatory Accountability Act would translate  into  weakened federal food safety standards.  It is, after all, about how new regulations might be imposed, not about changes to any of the 47,661 rules put in place since 2001, including 1,062 “major new rules” that each cost the economy $100 million or more each year.

Since the 1970s, agencies have had to keep track of the costs and benefits of regulations and Government Accountability Office dutifully keeps track of all the data, which is a said to impose $2 trillion a year on the economy.

The new Regulatory Accounting Act would  put agencies through more hoops in the regulatory process.  More were added the 1980s, but it’s hard to say that slowed the process.   Congress likes leaving the details to the agencies.

The new Regulatory Accounting Act calls for more attention to the economic impact on small business, and calls for indirect and cumulative impacts of new regulation to be taken into account when new regulations are being proposed.

Agencies promulgating rules would be required to come up with alternatives to proposed rules to minimize any adverse economic impact or maximize any beneficially significant economic impact on small entities. The Bureau of Land Management (BLM) and the U.S. Forest Service, the agency landlords for most of the 640 million acres owned by the U.S. government,  are required to generate business –friendly alternatives in their own planning.

Current food safety rules were adopted after bipartisan approval of the Food Safety Modernization Act and a 5-year rule making process that FDA conducted with stakeholders, sometimes reversing directions to maintain consensus. Opponents of the Regulatory Accountability Act says the current food safety rules would not have survived “never-ending reviews and layers upon layers of wasteful Congressional and judicial red tape.”

However, there was Congressional involvement and judicial review, especially over deadline dates for the various rules.

Several consumer/environmental groups that are often involved in food safety issues have written several companies also often involved in food safety to persuade them to oppose the Regulatory Accountability Act when it comes to the Senate in May.

The “open letter” went out to Campbell Soup Company, Cargill, Coca-Cola, CVS Health, Domino’s Pizza, General Mills, PepsiCo, Target, Walmart, and Yum! Bands. “Food safety rules help reduce the risks posed by pathogens, additives, and pesticides,” says the letter. “But the “Filthy Food Act” passed by the House would create an unprecedented regulatory gauntlet through which no food safety rule or guidance could pass.”

Signing the letter were representatives of Food Policy Action, Food & Water Watch, Environmental Working Group, Consumers Union, Consumer Federation of America, and Center for Science in the Public Interest.

Putting aside whether the new law would truly be a “regulatory gauntlet” for regulations, some significant elements are included.  One would repeal the so-called “Chevron” doctrine, so named for a 1984 Supreme Court case of Chevron USA v. Natural Resources Defense Council Inc. that gave deference to agency legal interpretations when their decisions are challenged.

Also billion dollar rules would not take effect until timely filed litigation challenging their promulgation is resolved.  It also beefs up the existing prohibition on federal agency lobbying for their own rules.

The consumer/environmental groups claim the new Regulatory Accountability Act “would require officials at the U.S. Department of Agriculture, the Food and Drug Administration, and other agencies to seek out the least costly, and not the most beneficial, regulatory approach to food safety problems…”

“Manufacturers, retailers, and restaurants generally take food safety serious, which is why they should not stand by while their trade associations dismantle the food safety system,” said CSPI president Michael F. Jacobson. “Extremists like (White House chief strategist) Steve Bannon may sneer at what he calls the ‘administrative state,” but that’s generally what’s keeping E. coli, Salmonella, and Listeria out of our food supply.”

Jacobson is inviting the food companies “to work cooperatively with us to defeat this reckless and irresponsible piece of legislation.”

Source:  foodsafetynews.com

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Healthy Sugar Confectionery Products in Demand

April 15th, 2017
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The global sugar confectionery market has witnessed a steady growth in the last two decades. A wide range of innovative sugar confectionery products are appealing to the consumers as sweet treats and novel tastes. The onset of new flavors continues to attract new consumers and confectionary enthusiasts. Numerous market players involved in the sugar confectionery industry have resolved to new marketing strategies, developing unique flavors and innovations to expand their business. The use of non-traditional ingredients such as fruits, spices, and dry fruits has increased in the last decade as part of product innovation of multiple manufacturers. A market analysis published by Allied Market Research offers useful market insights related to the sugar confectionery market such as the market share, size, and growth. A current trend that has been observed is the reduction of sugar content in confectionery products worldwide owing to the rising incidences of diabetes and obesity.

Manufacturers Reducing Sugar Content in Products

In the current scenario, the general awareness related to health and ingredients used in sugar confectionery has grown. The rising incidences of diabetes and obesity have made customers more aware and health conscious. The need to regulate the sugar content in confectionery–especially in sugar confectionery–is pushing manufacturers to keep a tab on the content of sugar used in a product. Leading manufacturers operating in the sugar confectionery market are shifting their focus towards developing products that are sugar-free or contain less amount of sugar compared to conventional sweets and confectionary.

Earlier this year, Nestle, a well-established confectionary brand, announced that that the company will reduce the content of sugar by 10% in chocolates and sweets in the UK and Ireland by 2018. The company made this decision based on health issues and to attract consumers that are health oriented. It is forecasted that the move will reduce the quantity of sugar used by 7500 tons. Moreover, a sugar tax that is in the pipeline is urging manufacturers to manufacture healthier products. The company reveals that it uses higher quantities of the current ingredients to reduce the sugar content and will not resort to using artificial sweeteners. A company spokesperson said that the 10% reduction in the sugar content will not be a direct swap of sugar for other ingredients. The company is still researching methods and techniques that will not affect the taste of the products. The overall objective is to reduce the sugar content without hindering the taste of several products manufactured by the company. In recent years, Nestle has made heavy investments in research to reduce the sugar content without affecting the taste. Recently, the company claimed to have found a solution to do so in which sugar levels are cut by as much as 40 percent.

In addition to the measures taken by Nestle, other prominent brands are turning their focus towards reducing the quantities of sugar in their products. Renowned sports drinks, Lucozade, Orangina, and Ribena, have also expressed interest to reduce sugar levels by 50% before 2018.

Product Innovation on the Rise

Product innovation plays a vital role in establishing a strong market presence. In the current scenario, customers are seeking products that are innovative and non-conventional. In the modern era, the aging population is also open to consuming new products that are non-conventional. The current market players are reluctantly working on developing unique products. The taste, texture, and appearance of several products are continuously modified to attract new customers.

In March 2017, Cargill introduced a new texturizing solution that will aid the confectionary manufacturers in Europe to get an optimal texture and transparency. The solution will reduce the drying time by 50% when it involves gelatin-free wine gum applications. The product, C*Clearset 35426, is a blend of specialty starches used for gelatin-free sugar confectionery applications. The new product will facilitate the potential of designing nutritious and tasty food products to satisfy consumers.

According to Laura Goodbrand, starch product manager, Cargill Starches, texture plays an important role when it comes to taste perception. In the European region, the number of product launches that have a texture-centric claim have doubled in the last five years, especially in gummy and jelly products.

The global sugar confectionery market is set to show significant growth. The demand for unique and innovative products has boosted the prospects of the industry. General awareness related to health and diet has increased over the years, urging manufacturers to create healthy products. The demand for sugar confectionery is higher in the developed regions such as North America and Europe. However, as the overall economy of Asia-Pacific is growing, the disposable income of individuals in the region has also increased, creating an added demand for sugar confectionery.

Source:  powderbulksolids.com

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Bakery and Snacks Highlights at ProFood Tech

April 15th, 2017
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ProFood Tech set new records this April 4-6, with 6,500 trade professionals in attendance. About 447 national and international exhibitors from 16 countries presented their service portfolios in Chicago, USA.

ProFood Tech represents all segments of food and beverage technology, including the bakery and snacks segment, and is tailored to meet the needs of the NAFTA market.

Many North American exhibitors, as well as US subsidiaries of international companies presented their service portfolios and reported good business deals and discussions.

Companies as GEA, DuPont Nutrition & Health, Heat and Control, Ingredion, Key Technology, Rexnord Corporation, Tomra or Urschel Laboratories presented their products and innovations.

Supporting Programs

The extensive and diverse supporting programs, organized by the IDFA, offered lectures of relevance for the industry and a platform for business contacts and exchanging ideas. The ProFood Tech Learning Hub presented interactive sessions revolving around the themes of innovation and regulation. The presentation on trends in the food industry for 2017 and beyond, by Innova Market Insights, was very well attended, the organizer reports.

Themes approached by speakers at the conference included: “A Recipe for Success: Food Labeling Solutions”, “Breakout Innovations in Packaging and Technology”, “Essential Ingredients for Building Stronger Consumer Relationships: Trends and Trust”, “Food Safety Modernization Act Implementation: Preventive Controls Enforcement – Late Breaking News” and “What Consumers Really Eat” .

Koelnmesse, the Association for Packaging and Processing Technologies (PMMI), and the International Dairy Foods Association (IDFA) jointly organized ProFood Tech.

The next edition of the trade show will take place from March 26-28, 2019.

Charles D. Yuska, the president and CEO, PMMI, producer of the PACK EXPO portfolio of trade shows, says: “ProFood Tech reaffirmed our belief that North America needed a comprehensive processing event. It was developed with massive support across market segments giving us a true pulse of the industry. Together we developed a one-of-a-kind show exclusively catering to the processing industry.”

Source: World Bakers

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2017 Global Confectionery Market in North America, Europe and Asia

April 15th, 2017
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The Global Confectionery Market Research Report 2017 offers a comprehensive study on Confectionery Industry including the current Confectionery market trends and market status. The Confectionery Report focuses on the market in major continents, Like North America Confectionery Market, Confectionery market in Europe and Asia Confectionery market etc along with main countries like United States, Germany, Japan and China etc. on Confectionery market scenario.

2017 Global Confectionery Market is expected to register a CAGR of XX.XX % during forecast period.

1) Major key Manufacturers working in Confectionery industry is also mentioned.
2) 2017 Worldwide Confectionery market estimated at USD XXXX in 2016.
3) 2017 Global Confectionery industry projected to reach USD XXXX million at forecast period.
4) Worldwide Confectionery market projected to grow at CAGR XXXX % During forecast period.
5) Confectionery Market (in North America, Europe and Asia) expected to grow at CAGR of XXXX % over the forecast period.

Do Inquiry Before Purchasing Report Here:https://market.biz/report/global-confectionery-market-2016-asl/48258/#inquiry

At an initial stage, the Confectionery market report covers the Confectionery basic information including Confectionery definitions, Confectionery market classifications, a wide range of applications and Confectionery industry chain framework. The Confectionery Report also covers industry development plans and policies, Confectionery product specification, Confectionery manufacturing process and price structures. Then the report focuses on a deep study of global factors influencing the Confectionery market like market revenue, product cost, Confectionery market volume, utilization ratio along with Confectionery market demand and supply analysis.

At a later stage, the report presents, Confectionery market SWOT Analysis, feasibility study related to Confectionery market future investment plans and Confectionery market investment return analysis are employed to study the Confectionery industry on a global scale.

In short, Confectionery report is overall research study on Confectionery industry. Special Thanks to the help and support from Confectionery industry technical experts and marketing experts for their valuable contribution in Research Team Survey and Interviews

Request For Sample Report Here:https://market.biz/report/global-confectionery-market-2016-asl/48258/#requestforsample

The Confectionery market research report consists of six sections, the first section includes about ” Confectionery ” basic product information; the second section includes the analysis of Asia’s Confectionery industry; in third section analysis of North American Confectionery industry is done; in the fourth section analysis of Europe Confectionery industry; in the fifth section the study related to Confectionery market entry and feasibility of investment study is done; in sixth section the valuable research conclusions related to Confectionery industry are listed.

Source:  editiontime.com

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The Barcelona pastry chefs cooking up a chocolate-lover’s dream

April 15th, 2017
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FC Barcelona’s epic comeback against Paris Saint Germain in European football’s Champions League last March is among the inspiration for ‘Mona de Pascua’ or Easter cake in one of Barcelona’s most emblematic pastry shops, Foix de Sarriá.

It took craftsmen a week to create a chocolate version of Barca’s iconic Nou Camp stadium although admittedly it was something of a labour of love. “After the 6-1 victory, it was a good time to create a ‘mona’ of Camp Nou”, pastry chef Xavi Ricart says.

According to tradition, godfathers give these traditional delicacies to their godchildren at Easter, and the Barcelona confectionery guild expects to sell around 700,000 units in Catalonia for this year’s holiday.

Some ‘monas’, which are exhibited in Spanish shop windows until Easter Monday, can be considered true works of art. Pastry cooks have designed chocolate replicas of buildings like the Sagrada Familia in Barcelona, ski slopes or famous people, although most Easter cakes still come in the form of a good, old-fashioned egg.

Oriol Balaguer has created a host of small, cute animals incorporating the egg concept along with more conceptual pieces, reminiscent, in some cases, of the works of Salvador Dalí.

Balaguer has even designed an interactive cake for chocolate lovers, bringing you a different way to have breakfast: it comes in the shape of a coffee-pot through which you can pour liquid chocolate into a cup full of cereal.

It may not be the most creative piece he has ever produced but still, he says, “it surprises children, makes the smile because they can play with the ‘mona’”. It’s with simple creations like this that the renowned pastry chef wants to captivate his clientele.

“We can – and must – create emotions for our customers, which is the most beautiful thing about this job”, he says. “The most important and difficult task is to touch people’s hearts, to make them smile and be surprised.”

For Xavi Ricart, who is also aware of the emotional value of this dessert, “chocolate is a lot about illusion and patience. It’s an art, it’s passion”.

Source: Euronews

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Dominique Ansel Named World’s Best Pastry Chef

April 15th, 2017
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2013 might have been the year of the Cronut, but 2017 is shaping up to be the year of its creator.

Chef Dominique Ansel was awarded the title of World’s Best Pastry Chef 2017 today as part of the World’s 50 Best Restaurants awards. In doing so, he becomes only the fourth pastry chef to receive the award, following in the footsteps of Jordi Roca, Albert Adria, and Pierre Hermé. Additionally, Ansel is both the youngest and the only US-based chef to ever take home the award.

While Ansel’s first New York City bakery only opened five years ago, his notoriety continues to build as he keeps introducing more incredible pastry creations, which began with the Cronut in 2013. Ansel has no plans of slowing down and his growing number of pastry marvels shows it, including the Frozen S’more and his new Zero Gravity Chiffon Cake.

Ansel’s growing global empire already includes locations in New York City, London and Tokyo, where he just recently opened a second location. The new location offers a number of unique pastries exclusive to the Tokyo shop, including soba croissants, matcha babka, and custom DKAs made with Kokuto black sugar from Okinawa.

Ansel is also opening a full-fledged restaurant in Los Angeles later this year where he will aim to connect with guests through a full-meal experience the same he does already with pastry. When asked about developing a full menu for the new restaurant, Ansel explained that he’s eagerly seeking out inspiration, regardless of where it comes from. “It’s not about a certain type of cuisine or the stereotype of putting yourself in a category,” he says. “It’s more about thinking out of the box and seeing what’s out there around the world and having a connection with the guest.”

Source: foodandwine.com

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DSM opens new Biotechnology Centre in Delft

April 8th, 2017
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Royal DSM, a global science-based company active in health, nutrition and materials, today opens a new state-of-the-art biotechnology facility at its site in Delft that will expand its research and development capabilities in fermentation and biotechnology for food applications.

The completion of this new Biotechnology Centre is part of a €100 million investment program by DSM to scale up R&D in the Netherlands since 2013. The centre, which offers the broadest range of biotechnology specializations under one DSM roof, builds on a solid history of nearly 150 years of fermentation and biotechnology innovation in Delft, the Netherlands.

Located on the DSM site in Delft, where DSM Food Specialties is headquartered, the new centre brings together over 400 highly-skilled scientists from around the world who conduct breakthrough research in advanced fermentation technology, processing, genetics, analytics and food technology.

Speaking at the grand opening of the new facility, Ilona Haaijer, President of DSM Food Specialties, commented: “At DSM Food Specialties, we believe passionately in our purpose of enabling better food for everyone. Every day, our R&D colleagues work in close partnership with our customers to make their food products better. Being able to draw on the expertise here at the Biotechnology Centre, where molecular scientists and fermentation experts work hand in hand with application specialists to develop new and unique ingredient solutions and production aids for the food industry, is a tremendous asset. This is a wonderful R&D facility to have on our doorstep as the hub in our global network.”

The new centre, which officially opened on 3 April 2017, employs 400 bright scientists from 27 nationalities. The state-of-the-art facilities make use of the latest advances in laboratory robotics and automation to expand R&D and food application development. Its location at the heart of the Biotech Campus Delft allows DSM to rapidly scale up promising food applications for customer validation and commercial roll-out.

DSM’s Biotechnology Centre will be named the Rosalind Franklin Biotechnology Centre in honour of pioneering scientist Rosalind Franklin (1920-1958), whose extraordinary work during a tragically short life and career significantly contributed to our understanding of the structure of DNA, effectively creating the basis for modern biotechnology. By honouring Rosalind Franklin, DSM pays tribute to all female heroes of science.

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