Ferrero Wins Against Delhaize in Misleading Palm Oil Advertising Case

June 17th, 2017

International food retail group Delhaize has been ordered by a Belgian National Court to stop using “misleading communication” against palm oil following an appeal in Brussels brought by Italian confectionery giant Ferrero.
Earlier this month the Belgian Court of Appeal declared that the Belgian supermarket chain must ditch using incorrect communication in relation in palm oil following claims in its marketing that go back several years.

The court agreed with Ferrero that Delhaize had launched a misleading advertising campaign centering on palm oil as an ingredient in Nutella and other products, while Delhaize own private brand does not contain palm oil. Misleading statements included Delhaize’s own chocolate spread being better for the planet.

The Court of Appeal evaluated the argument brought forward by Ferrero and confirmed that Delhaize’s advertising for its sweet spread is incorrect and illegitimate.

The Courts sustains Ferrero’s arguments that it is illegal to claim that a product without palm oil is de facto better for environment and has better nutritional qualities than one containing palm oil.

Ferrero particularly objected to the advertising which it claimed tarnished its own brand of Nutella.

Initially the commercial court in Brussels ruled in favor of Delhaize, but the Court of Appeal has now turned the decision around in favor of Ferrero.

In a statement, Ferrero, says the court sustains its arguments that it is illegal to claim that a product without palm oil is de facto better for environment and has better nutritional qualities than one containing palm oil.

“Ferrero has always offered its consumers products of the highest quality and believes in the importance of providing them with objective and correct information to enable them to make free and informed choices. For these reasons, we fully welcome the Court’s decision, which represents a significant step in contributing to the circulation of impartial information,” the company statement says.

“Ferrero hopes to move on from this and continue its fruitful relationship with Delhaize.”



Companies ,

FAO Food Price Index rebounds in May

June 17th, 2017

» The FAO Food Price Index* (FFPI) averaged 172.6 points in May 2017, up 3.7 points (2.2 percent) from April and nearly 16 points (10 percent) higher than its May 2016 level.  The rebound in the value of the Index followed three months of consecutive declines. With the exception of sugar, all other commodity indices used in the calculation of the FFPI increased in May.

» The FAO Cereal Price Index averaged 148.1 points in May, up 2 points (1.4 percent) from April, but still 4.4 points (2.9 percent) below its value of May 2016. Weather developments and stronger trade activity underpinned wheat export prices, while strong demand for higher quality Indica rice drove up international rice prices for the sixth-successive month.  Large global availabilities prevented strong gains in maize export prices.

» The FAO Vegetable Oil Price Index averaged 168.7 points in May, posting a month-on-month increase of 7.6 points (or 4.7 percent) – after three months of consecutive declines. The May reversal in trend mainly reflects rising palm and soy oil prices. While palm oil quotations firmed on rising global import demand, which kept world inventories low, soy oil prices rose on expectations of continued robust consumption, in particular in the United States. In both markets, unusually strong demand outweighed the price-depressing effect of anticipated improvements in global supplies.

» The FAO Dairy Price Index averaged 193 points in May, up 9.5 points (5.1 percent) from April and as much as 51 percent from May 2016. In spite of the latest increase, the index is still 30 percent below its peak reached in February 2014. Quotations of all the dairy products that compose the index rose in May. In the case of butter, firm domestic demand in Europe and North America provided support to prices, while ample intervention stocks in the EU limited the increase in skim milk powder prices.

» The FAO Meat Price Index* averaged 171.7 points in May, up 2.5 points (1.5 percent) from April, continuing the trend of modest price increases observed since the beginning of the year. Quotations for pig, bovine and ovine meat all rose, while those for poultry meat were stable. Pig meat prices increased on firm demand, while bovine meat prices gained ground amid limited export availabilities from Oceania. Meanwhile, ovine meat prices rose for the third consecutive month, bolstered by constrained export supply.

» The FAO Sugar Price Index averaged 227.9 points in May, down 5.4 points (2.3 percent) from April and marking a 13-month low. Sugar prices were heavily affected by higher-than-expected sugar output in Brazil’s centre-south region, combined with the sudden slide in the Brazilian Real, which discouraged crush for ethanol in the domestic market in favour of relatively more lucrative sugar exports. Expectations of larger exports from Pakistan and China’s decision to impose high duties on imports beyond its WTO tariff-rate quota (TRQ) commitment exerted additional downward pressure on international sugar prices.

* 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.

Download full dataset: Excel, CSV

Download full dataset: Excel



Assembly of Extraordinary Bakers brings together a world of innovative product ideas

June 17th, 2017
They came from faraway lands like Senegal and Switzerland to share their favorite breads and pastries that are typical to the region they live. Haif Hakim from Senegal made pain de mie with moringa, a nutrient-rich green powder extracted from the African Moringa tree. Deborah Ott from France crafted a colorful mandarin and raspberry feuilleté, using croissant dough. François Brandt from Netherlands presented brioche vendéenne’ with lime and raspberry filling, as well as beer bread made with a Chicago beer and oven-roasted potatoes.
The setting was Kendall College in Chicago, and the April 22-23 gathering was the inaugural event of the Intergalactic Bakers Federation (IBF), co-founded by Pierre Zimmerman, owner of La Fournette Bakery & Cafe in Chicago, and Solveig Tofte, founder and head baker at Sun Street Breads in Minneapolis.
Eight bakers from around the world participated in highly intensive product demonstrations at the event billed as the Assembly of Extraordinary Bakers. They delivered a smorgasbord of new ideas that bakers can bring home to their own shops.
“It is beneficial to bring a level of complexity to your products — to excite your customers,” says Zimmerman. “In my opinion, I am very open to (nontraditional) products.”
Bakers donated their time and travel to attend the event, which proved to be a highly successful exchange of ideas and product innovation.
“We are a benevolent organization seeking to bring bakers together to do good work, share knowledge, and have a little fun along the way,” the IBF founders share. “Our plans for 2017 and 2018 include this assembly in Chicago, a program with After School Matters (also in Chicago), and a partnership with the American Refugee Committee to coordinate job-training trips to refugee camps in Asia and Africa.”
Representing the United States at the Assembly of Extraordinary Bakers were Jory Downer, who is the second of three generations running Bennison’s in Evanston, Illinois and a winning member of the Coupe du Monde de la Boulangerie in 2005, and Nicky Giusto, a fourth-generation miller and baker at Central Milling in Petaluma, California, and a member of the 2016 Team USA at the Coupe du Monde de la Boulangerie.
Downer demonstrated a variety of techniques and skills in the making of chocolate babka, rugelach, lemon florentine croissant, and hand-cut cake donuts. When frying donuts, for instance, he suggested the importance of slowly lowering the donuts into the frying grease and not flipping the dough pieces in the oil. “If they turn over, the grease is too deep,” he says. In another demonstration with laminated dough, Downer shared a valuable tip when laminating the dough with butter. When incorporating the butter, “to me, it’s a greater sin to have butter with no dough then dough with no butter.”
Giusto presented purple piñon bread (made with purple barley, mesquite, and pine nut), in addition to whole grain cornbread, Moroccan spiced flatbread, apricot Khorasan bread, and Vollkorn Dinkelbröt.
“From this long autolyse, basically we have some development in the dough. It’s come together quite a bit, and we also have a lot of activity,” Giusto explained to the crowd during one demonstration. “At first I’m going to incorporate a small amount of yeast into the dough and then I’m going to stir in the salt in the water, just enough to dissolve the salt. I’m not mixing this a lot, and I want to make sure the salt is incorporated well.”
Ott, who won a gold medal at the IBA Cup 2009 ( Bread Bakers European Cup) and a bronze medalist at the 2016 Coupe du Monde de la Boulangerie, made a variety of pastries including a “crispy/fondant” apple-rhubarb Danish, a traditional bread with Flax Seeds, and a lemon cookie called Bredele d’Alsace.
In making “flower” macarons, she also demonstrated a near flawless approach to making a white chocolate cream filling, using heavy cream, white chocolate and cornstarch. First boil the cream, and melt the white chocolate and reserve. Then mix half of the hot cream into the cornstarch, and strain back into the remaining hot cream and cook over low heat for 2 minutes, stirring constantly. Add the white chocolate and cook for another 2 minutes on medium heat, stirring constantly. Refrigerate for 2 hours and then beat with a whip for a smooth and creamy consistency.
“What is very important in the macaron,” Zimmerman says of the classic French dessert, “is the first bite is the key. The classic shell is meringue, which is very neutral. So there has to be a real explosion of flavor because there are only two bites. The key is to lower the sugar in the macaron filling, so the filling is not too sweet.”
Other presenters made the following:
François Brandt, Netherlands
Founder and instructor at the Bakery Institute in Zaandam, winner of the Masters de la Boulangerie 2010, jury member at the Louis Lesaffre Cup 2015, and member of the Elite de la Boulangerie Internationale.
  • Brioche vendéenne with lime and raspberry filling
  • Beer bread made with a Chicago beer and Oven Roasted Potatoes
  • Speculos Cookies
  • ‘Fries Suiker Brood’ (an enriched bread with sugar nibs and cinnamon)
Haif Hakim, Senegal
Owner of Patisserie aux Fins Palais in Dakar, coach for Senegal at the Coupe du Monde de la Boulangerie 2012, and jury member at the Louis Lesaffre Cup 2015 and the Coupe du Monde de la Boulangerie 2016, as well as member of the Elite de la Boulangerie Internationale.
  • Sourdough bread with sesame seeds and artisan cheese
  • Savory muffin with a thyme filling
  • Moringa bread
  • Thyme crackers for appetizers
Francois Wolfisberg, Switzerland
Second generation owner of Boulangerie-Patisserie Wolfisberg in Geneva, and president of the Richemont Club Switzerland, as well as jury member at the Louis Lesaffre Cup 2015 and the Coupe du Monde de la Boulangerie in 2016. Member of the Elite de la Boulangerie Internationale.
  • Saint-Gallois Bread
  • World-famous “Animal Breads” made of a country dough
  • Braided Brioche
Pablo Carmona Valverde, Costa Rica
Candidate at the Louis Lesaffre Cup 2015 who works at his family’s bakery, Villapastel in San Jose.
  • Several decorative doughs to build an artistic showpiece throughout the weekend
  • Created an Intergalactic Bakers Federation sculpture incorporating elements from each of our presenters’ countries, and will demonstrate different techniques for components and assembly
As a special guest to the Chicago event, the IBF invited Syrian immigrant Molhem Tayara, who lives in Kalamazoo, Michigan, where he works at The Victorian Bakery. Maria Brennan, co-owner of The Victorian Bakery in Kalamazoo, who also attended the event, first met Tayara a year ago after being introduced by a neighbor who works for the immigrant center in Michigan.
Tayara, who is just 21 years old, started making Fatayer at Victorian Bakery starting in October 2016, and now works at the bakery every Saturday, in addition to going to school and working evenings at a restaurant. Fatayer is a fast food well known in the Middle East.
In Chicago, he presented two savory pastries: Fatayer (filled with spinach and cheese), and Zatayer (a flat pastry topped with herbs).
“I start baking when I was 16 years old in Syria,” says Tayara, who lives in Kalamazoo with his parents and four brothers. “Our family moved to Jordan, and I worked for Syrian bakeries there. I put in my mind that I wanted to learn. I usually make dough with meat on it. I like special meats and cooking with vegetables.”
“We’ve been very fortunate because people in Kalamazoo have been amazing,” Brennan says. “They are so welcoming to Molhem and his family. It is such an honor to be invited to work with these bakers (at the Chicago event). The bakers here are so generous with their time. It’s such an incredible opportunity that he got here today.”
Tayara said he greatly enjoyed the experience of working with some of the world’s greatest bakers. “I learned a lot from other bakers, from different countries. Someday, I hope to open a good Syrian bakery in America.”
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Bakery, Events

Nestle considering sale of U.S. confectionery business

June 17th, 2017

Nestle S.A. announced June 15 it is undertaking a strategic review of its U.S. confectionery business. One option under consideration is a sale of the business, according to the company.

Nestle’s U.S. confectionery unit features such brands as Butterfinger, BabyRuth, Skinny Cow, Raisinets and others, and generates approximately $922 million in annual revenues. The company added that the strategic review does not include Nestle’s Toll House baking products business.

“Nestle remains fully committed to growing its leading international confectionery activities around the world, particularly its global brand KitKat,” the company said.

Nestle’s global confectionery sales were 8.8 billion Swiss francs ($9 billion) in 2016.

In 2016, Nestle ranked fifth in U.S. confectionery market share with 4.5% of the market, according to data from Nielsen for the 52 weeks ended Oct. 8, 2016. Category leaders included The Hershey Co. (31%), Mars Inc. (29.1%), Mondelez International (5.3%) and Lindt/Ghirardelli (5.3%).




Mars Chocolate to invest $70 million in U.S. supply chain

June 17th, 2017

Newest investment builds on $1 billion set aside for manufacturing investment

Mars Chocolate North America plans to invest $70 million in its U.S. supply chain, illustrating a commitment to American manufacturing and innovation.
The investment will add 250 jobs to Mars locations throughout the country, ensuring that 95 percent of Mars’ products for the United States are made here. The Snickers maker’s latest move builds on $1 billion in manufacturing investments made over the last five years. More than 1,000 jobs have been added across Mars’ portfolio of segments including chocolate, sugar confectionery, food, drinks, petcare and symbioscience.
“Mars believes in the value of keeping our operations in America – it’s good for our people, our business and our consumers,” says Tracey Massey, president, Mars Chocolate North America. “This investment will create new American jobs in communities across the country while also enabling us to offer more product innovation, choice and transparency to our consumers.”
In 2016, Mars pledged to commit more than $900 million to its U.S. supply chain on top of its previous $1 billion investment. These investments include:
  • Investing $72 million in Fort Smith, Ark., to support Mars Petcare, creating 130 new jobs.
  • Hiring 4,188 employees and opening 31 new Banfield hospitals in 2016, in addition to a new headquarters in Vancouver, Wash.
  • Investing $100 million in Royal Canin’s new plant at the New Sioux City, S.D. site.
  • Creating 23 jobs through the $4.8-million expansion of the Mars Symbioscience site in Germantown, Md.
  • Investing $50 million to expand Wrigley’s Yorkville, Ill., facility, adding Skittles production and leading to a 25 percent increase in jobs.
  • Continuing to update the Mars Food Greenville, Miss., factory through a $31-million investment that has created more than 25 jobs.
“As a U.S. based family-owned business, Mars has been investing in local manufacturing and the communities where we do business for over a century,” says Mark Johnson, president, Mars Petcare North America. “This commitment is fundamental to our DNA and how we operate. And you’ll continue to see investments like this across our businesses.”
Source:  Candy Industry

Companies ,

IBIE among fastest-growing trade shows

June 17th, 2017
Building on the record-breaking success of its 2016 event, the International Baking Industry Exposition (IBIE), commonly known as the Baking Expo and North America’s largest baking industry event, was honored by Trade Show Executive (TSE) as one of the Fastest-Growing Shows in the publication’s Fastest 50 Awards.
IBIE 2016, held at the Las Vegas Convention Center, was the largest show in terms of show floor and exhibitors in IBIE’s history, with more than 1,000 exhibitors, up 28 percent from 2013, covering more than 700,000 square feet of exhibit space. Attendance in 2016 increased by 9 percent compared to 2013, with approximately 23,000 registered attendees from more than 100 countries looking for the latest ingredient, equipment, technology, packaging and supply solutions.

IBIE’s leadership provided an update on planning for its 2019 event, to be held once again at the Las Vegas Convention Center in September, and announced its new committee, dedicated to raising the bar. Leading the IBIE committee is new IBIE chair, Joseph Turano, president of the Turano Baking Co. Turano holds a bachelor’s degree from Cornell University and M.B.A. from the University of Chicago. He has been president of Turano Baking Co. since 2013.

“It’s an honor to serve as chair of IBIE 2019 with our committee focused on maintaining the record-breaking momentum from 2016,” said Turano. “It’s our goal to deliver continued value for exhibitors and attendees alike in 2019 and create a destination where everyone in baking wants to be. Thanks and credit go to past chair Mike Cornelis for setting us up with a successful platform on which to build for 2019. Planning is already well-advanced for the next event, with the committee working aggressively to spotlight innovation, networking and ideas with expanded offerings.”

“Joe is steering the committee at an exciting time for IBIE,” said outgoing IBIE chair Michael J. Cornelis. “He brings vast experience to the table and we can expect great things for IBIE 2019 as the committee builds on the growth we saw in 2016.”

In addition to naming Turano as chair, the following executives were elected to IBIE officer positions: Dennis Gunnell, vice-president, sales and marketing, Formost Fuji Corp., who will step up as the IBIE vice-chair, and Dave Watson, vice-president, engineering, Campbell Soup Co./Pepperidge Farm, who will rise within the committee as the IBIE secretary and treasurer.

The committee also welcomed two new members: Timothy Ramsey, vice-president, Hearthside Food Solutions LLC, and Dale J. “D.J.” LeCrone, CEO and owner, LeMatic, Inc. Ramsey, the committee’s representative from the American Bakers Association, has spent his entire career serving the food and beverage industry at global companies including Quaker Oats and PepsiCo. LeCrone, BEMA’s representative, has significant experience in the baking industry spanning more than four decades, and previously served on the board and committees for BEMA, the American Bakers Association and the American Society of Baking.

IBIE announced that two committee members have completed their terms: Richard Hoskins of Colborne Foodbotics and Howard R. Alton III, Esq., of Pan-O-Gold Baking Company. The committee thanks them for their generous service and dedication to the growth of the event.

Returning IBIE Committee members include: Andrea Henderson, vice-president, Rondo Inc.; Fred Springer, president, Burford Corp.; Jorge Zarate, global operation and engineering senior vice-president, Grupo Bimbo; Michael J. Cornelis, vice president, American Pan – A Bundy Baking Solution; and Robert Benton, senior vice-president and chief manufacturing officer, Flowers Foods.

For more information about IBIE, visit:



Inside the Grain Revolution and the Future of Bread

June 17th, 2017

While it may sound old-fashioned, home milling could have the potential to redefine one of the world’s oldest processed foods—bread. The grain revolution is sparking the revival and innovation of traditional and new local wheat varieties, home milling tools, and unique recipes that are creating healthier alternatives to today’s highly processed grain and other flour products.

Grains have been a staple in diets throughout history. A nutritious source of fiber, vitamin B, omega-3, and vitamins and minerals, whole grains are comprised of three component parts: the bran, germ, and endosperm. When processed, these components are broken up and combined, creating flour that is turned into pasta, bread, pastries, crackers, and countless other foods.

Historically, processing grains involved milling by stone, allowing the nutrients in the grain’s component parts to be released and combined into a rich flour. But the introduction of the roller mill in the late 1800s transformed milling by breaking up and further refining the grain to remove its bran and germ components. While this allowed flour to be stored and transported without spoiling, it came with some unintended consequences.

To “deliver long-lasting products, large mills disrupt the natural balance of a grain’s composition,” says Paul Lebeau, Managing Director of the miller and grain mill manufacturer Wolfgang Mock. “They remove certain nutritionally key and truly tasty parts [of the grain], denature other parts, and re-compose what is left into something they label as 100-percent whole grain.”

As a result, these so-called whole-grain products lack a complete composition of whole grains. “About four-fifths of the grain’s beneficial fiber, minerals, and other micronutrients are missing from refined white flour,” notes Wolfgang Mock on its website.

“The fact that the products are truly adulterated is hidden by questionable marketing practices and protective regulatory conventions,” says Lebeau. “The biggest resulting problem, as we see it, is that the consumer is left uninformed about the food she or he is eating, and uninformed about the opportunity she or he has to get the most out of grains.”

Efforts are underway, however, to educate and reintroduce consumers, grain producers, and local economies to the concept of whole grains. Agriculturists, scholars, millers, chefs, and bakers alike are combining science and technology with nature’s natural processes, in the field and in the kitchen, to revive whole grains in the bread and baking industry.

Small-scale grain producers and flour millers are at work, growing diverse wheat varieties and processing the grains using more traditional milling styles to create rich and flavorful flours that are shaking up the bread and baking business. Among them is Dr. Stephen Jones, a wheat breeder and the Director of The Bread Lab at Washington State University, who is experimenting with different wheat strains localized to different regions in an effort to make wheat a regional product again.

According to Jones, “today [there are] three basic millers that control at least 80 percent of [flour] production” in the United States. In the late 19th century, about 23,000 regional flour mills existed across the U.S., tying locally produced grains to local bakers and consumers.

Inspired by the great flavor potential, nutritional quality, and community impact of locally produced grains, numerous chefs are also getting behind uber local milling, incorporating wholesome grains into their menus and products. Committed to bringing local and sustainable food to the table, Dan Barber of New York’s Blue Hill restaurants developed, in collaboration with Jones and The Bread Lab, his very own wheat strain, “Barber Wheat.” He and Jones bred the strain to prioritize its flavor and offer Blue Hill’s guests a deliciously unique and educational tasting experience. In addition to being used for Blue Hill at Stone Barns’ breads, Barber is also growing his wheat on the property’s fields in Pocantico Hills, New York.

To further educate, collaborate, and expand the whole grain movement, Johnson & Wales University (JWU) recently hosted an inaugural International Bread Symposium, On the Rise: The Future of Bread in Charlotte, North Carolina.

The Symposium allowed scholars, millers, bakers, authors, farmers, and other bread enthusiasts from around the world to come together to talk bread. Curated by bread master and JWU faculty member Peter Reinhart, the Symposium featured a lineup of numerous noteworthy figures in the bread world, including Chad Robertson, co-founder of Tartine Bakery; Glen Roberts, founder of Ansen Mills; Wolfgang Mock, inventor of the MockMill; and Francisco Migoya, head chef at The Cooking Lab and a co-author of Modernist Bread.

View highlights from the Symposium and the recorded sessions here.



Bakery, Milling industry , ,

Challenges of the Coding Process for Bakery Items

June 17th, 2017

Coding requirements for the baked goods sector can be quite diverse, because of the wide range of products that may be coded. As a result, all these requirements must be understood and considered before deciding on the right coding solution, the specialists from Linx explained.

In this article, we’ll look at some of the main challenges when coding food items, and how to overcome these.

The experts underlines that when it comes to food product coding, there are two main challenges: hygiene and code accuracy.

“Food manufacturing environments need to meet strict hygiene requirements. To meet these, it’s essential that your machinery can be washed, meaning a coder with an IP55 rating should be an essential requirement. However, many bakeries have the added challenge of dust or other particles such as flour in the air, which can cause problems if they enter equipment. The solution here is to choose a coder with an IP65 rating, which protects against dust ingress, and means your coding equipment will operate reliably in your production environment,” the experts say.

IPP 55 enclosure characteristics are: protection from dirt, dust, oil, and other non-corrosive material; complete protection from contact with enclosed equipment; protection from water, up to water projected by a nozzle against enclosure from any direction; available in aluminum, carbon steel, and stainless steel; available in wall-mounted, free standing, trough, and JIC box; engraving, silk-screening, or anodizing services available and custom with cutouts, insulation, hinges, latches, or locks.

For the IP65 or IP67 codes, the characteristics required are rated waterproof and dustproof plastic enclosures.

The next challenge is coding accuracy. It’s important that codes are marked clearly onto products to meet regulations. “Look for a Continuous Ink Jet (CIJ) coder that incorporates a positive air feature. This helps to direct dust away from the print head and the coding surface, making sure codes are clear. This is important because the nature of baked goods usually means short shelf-lives, plus little chance to rework during production, so a clear, accurate code is essential if manufacturers are to avoid scrappage, or worse, rejects from retailers,” as the Linx experts explain.

Look for New Coding Technology

One of the biggest technological breakthroughs in coding solutions is the emergence of small, portable CIJ coders. The expert offers the example of Linx 10, a new coder proper for bakeries that does not need advanced features, but just simple coding. These compact coders allow users to code one or two lines of code onto medium line speeds with a single, universal ink for all purposes.

Compact laser coders are also available, which fit easily into packaging and labeling machinery.

“Other recent breakthroughs include user-friendly touch screen interfaces, meaning operating your coder is as easy as sending a text message on a smartphone. This means operators no longer need extensive training, and there’s a lower chance of things going wrong,” the experts say.

Take the Right Steps before Buying

Before buying a new coder, the producer has to make sure the vendor allows fully testing the equipment. Linx Printing Technologies and their distributors offer a sample marking service for their coding equipment and (beside the fact that a range of CIJ inks can be previously tested) the company can also bring a printer to the factory and conduct a thorough demonstration on the production line.

A trial period, which is the best way to see if the printer is suitable for the application, is also possible. This allows the client testing the printer’s performance in a factory environment, allowing to test out line speed, different substrates and to familiarize the client with the operation of the coder in a real-life coding environment.

Source: World Bakers


Bakery, Packaging

Raising the bar on sugar replacement, naturally.

June 17th, 2017

Nowadays, sugar is a hot topic in the industry and consumer households. Sugar-rich foods have a way of slipping into our diet, very often in the shape of indulgent snacks or convenience foods. Consumers want the best of both worlds: great tasting and easily accessible foods that are better for them. Hence, the industry is set with the challenge to reconcile the snacking trend with the demand for better-for-you options. BENEO’s functional ingredients offer new ways to replace sugar and add nutritional as well as technical benefits to mindful foods that do not require any compromises on taste and texture.

Replacing sugar with functional ingredients can bring both technical and nutritional enhancements to bakery, cereal, dairy and many other applications. Our ingredients can be applied to obtain sugar-reduced foods with a great texture, natural sweetness and less calories.
Orafti® Inulin and Oligofructose are easily applicable and help reduce sugar levels to 30%. These chicory root fibres are an excellent alternative to sugar not only because of their bulking or texturizing properties, but also their relative sweetness compared to that of sucrose. On top, BENEO prebiotic fibres uniquely offer on-pack health claims for e.g. digestive health and blood sugar management.
BENEO’s Isomalt is the only nutritive sweetener derived exclusively from beet sugar, with a mild, sugar-like taste. Thanks to its low hygroscopicity, it is the ideal sugar substitute in a multitude of applications; e.g. in confections or dry and soft baked goods. When replacing sugar by Isomalt in biscuits, the dough will not be sticky and the biscuits will remain very crunchy.  Isomalt can also be used in combination with Orafti® fibres to replace sugar, bringing digestive wellness and on-pack labels as a bonus.

No added sugar claim with additional health benefits

The majority of consumers have faith in no added sugar messages on pack. The dairy segment showed in 2016 the sharpest increase in product launches with a “no added sugar” claim, but the bakery and cereal industries are catching up. Such claims can be accomplished with BENEO’s naturally sourced Isomalt, a stand-alone bulk sweetener that replaces sugar on a one to one weight scale.
Isomalt is already the number one sugar replacer in hard-boiled candies worldwide and it can easily be used as bulk sweetener in many other food products (e.g. fruit jams, cereals, bakery products,…) by means of swapping the total amount of sugars with Isomalt. On top of its low hygroscopicity, low calorie and texturizing properties, Isomalt allows for health claims on blood sugar management and dental health.

Meaningful sugar replacement, with slow-release sugar

Consumers are increasingly aware of the difference between good and bad carbs and in certain markets, they begin to respond to “low glycaemic” messages. Research shows that over half of European consumers agree that sugar releases its energy too quickly, and that they are looking for alternative options. BENEO’s Palatinose™ is a smart alternative sugar that is released slowly and in a more balanced way, allowing for lower blood sugar response and related on-pack health claims for blood glucose management. Next to improving blood sugar management, clinical study results also show that the gentle carbohydrate energy of Palatinose™ supports efforts towards weight management and sustained energy.
Palatinose™ is very low hygroscopic and is therefore ideal to use in powder mixes. When replacing part of the sugar by Palatinose™, the resulting bakery doughs become very manageable, even without any major changes in recipe or process. Palatinose™ offers a mild sweetness and enhances a nice brown crust appeal in baked goods.

Ingredients , ,

Marks & Spencer launches the cruffin…a cross between a muffin and croissant

June 3rd, 2017
Comments Off on Marks & Spencer launches the cruffin…a cross between a muffin and croissant

Until now the pastry hybrid has only been available in posh bakeries, like Foxcroft and Ginger in London and Mr. Holmes Bakehouse in San Francisco

But now you can buy one in a choice of three different flavours – chocolate and hazelnut, Seville orange and strawberry and Marc de champagne, at £1.50 a pop in selected M&S stores.

The sweet treat has the crisp and flaky outside of a croissant and soft doughy texture of a muffin on the inside.

To create a cruffin bakers must mould buttery croissant pastry into a muffin shape, generously pack it with filling and dust it with sugar once it’s out of the oven.

Sadia Usman, M&S bakery expert, said: “We’re always on the lookout for the latest innovations for our customers to try and are really excited to bring the cruffin to the high street for the first time.

cruffin at Mark & Spencer

cruffin at Mark & Spencer

“This delicious hybrid is made with croissant dough but looks like a muffin. A truly moreish mid-afternoon treat!”

It’s not the first time that the high street favourite has created an amazing twist on a classic.

In February, it launched a savoury hot cross bun that contained mature cheddar cheese, spices and sultanas.

A pack of four cheesy buns cost £1.70 and it was sold alongside other adventurous flavours including St Clements orange, toffee fudge and Belgian chocolate, cranberry and orange.

In October last year it started selling the croloaf – a croissant sized loaf of bread.

It costs £2.40 – and a single slice contains 114 calories, just a third of the 340 calories found in the average croissant.

Source and Image: