Are probiotics the next protein?

February 3rd, 2018
Comments Off on Are probiotics the next protein?

As consumers search for new ways to manage their health, probiotics may be the next source they turn to. According to “The Gut Health Mega-Trend” report by Schieber Research, phrases like “best foods for gut health” have seen a 350% increase in Google searches over the past five years while “best foods for inflammation” has seen a 250% increase.

“The rapid growth of the global probiotics market is due to increased interest in functional foods as well as rising incidence of digestive and gastrointestinal disorders,” said Rosanna Pecere, executive director, International Probiotics Association Europe. “Consumers are becoming more aware that a well-balanced microbiota is essential for the normal functioning of the body, and they’re looking for ways to ensure that the correct balance is maintained.”

A recent survey of 220 nutraceutical industry professionals by the organizers of Vita Foods Europe revealed that food companies and ingredient developers are listening to this growing demand. When asked to choose the three most important health benefit areas for their companies, nearly 23% of respondents named digestive health, with the same number identifying general wellbeing and healthy ageing. This was the first time that digestive health has been a top concern for the industry in the three times that the poll has been conducted.

“Growth in the functional food and beverage market has also been driven by consumer interest in healthy living,” said Yiannis Kourkoutas, Ph.D., Department of Molecular Biology and Genetics at Democritus University of Thrace. “This is particularly true among younger demographics, but population ageing has also been conducive to sector expansion.”

Dr. Kourkoutas noted that large-scale research efforts have found that the composition of gut microbiota is associated with a growing number of health problems besides local gastro-intestinal disorders, which include neurological, respiratory and cardiovascular illnesses.

As more research supporting probiotic claims emerges, bakers and snack makers have begun tapping into this growing health trend.

“We’re seeing innovation in snacking with added probiotics like never before,” said Elizabeth Moskow, culinary director at Sterling-Rice Group. “With the invention of shelf-stable and heat-resistant, lab-created probiotics — we’re seeing snacks from popcorn to kale chips coming out with added benefits.”

Living Intentions is an early adopter of the trend and offers a line of popcorn that contains 2 billion colony-forming units of probiotic cultures. The snack is available in four varieties: Tandoori Turmeric, Salsa Verde, Cinnamon Twist and Berry Smoothie.

For consumers looking for a nutrient-dense breakfast, flapJacked delivers a line of probiotic muffins with 20 grams of protein. The company’s Mighty Muffins use GanedenBC30 to impart digestive benefits and offer a convenient way for on-the-go consumers to enjoy a healthy snack.

Bakeries such as ShaSha Co. also have launched probiotic products. The company offers four flavors of organic cookies, which include lemon ginger, cocoa and ginger snaps. The baked foods are made with whole grain flour and contain both prebiotics and probiotics.

While adding popular nutrients such as protein and fiber to products has become a prevalent default, opportunities abound when it comes to developing snacking items with probiotics.



Health, Ingredients ,

How the Top Pastry Chef in the World Is Modernizing the Form

February 3rd, 2018
Comments Off on How the Top Pastry Chef in the World Is Modernizing the Form

Cédric Grolet’s rise may seem meteoric, but the Paris pastry chef’s process is a slow, painstaking one

2015: Pasty Chef of the Year, Le Chef. 2016Best Pastry Chef, Relais Desserts. Also 2016: Pastry Chef of the Year, Omnivore World Tour. By the time Parisian pâtissier Cédric Grolet, executive pastry chef of Le Meurice, and I meet, he’s been recognized as 2017’s Best Pastry Chef in the World by Les Grands Tables du Monde. 2018 has barely even begun and the much-decorated sugar sculptor has added Gault Millau‘s Pâtissier of The Year recognition as the icing atop a very rich cake of accolades. Yes, his honors are numerous, but Grolet’s art is anything but baking by numbers.

The late Paul Bocuse once said, “Without butter, without eggs, there is no reason to come to France.” Grolet’s visually arresting renderings in butter, eggs and sugar are, in and of themselves, reason enough to venture forth into the Ville Lumière. The French magazine L’Expresse described him as having “revolutionized the world of sweetness.” Google the man and you’d be hard-pressed to miss the word “trompe-l’oeil,” as he’s become synonymous with his hyper-realistic sculptural confections: a lemon dessert that looks, well, just like a lemon, down to the dimples in its canary citrus skin. The same is true of his scarlet cherry doppelgänger that glistens like a Christmas tree ornament, and his iconic Rubik’s Cube cake, which swivels. Grolet is grounded by the backbone of a classicist, yet is propelled by the wings of an avant-gardist. It is no wonder, then, that he has achieved what can only be described as the apotheosis of confectionary creation.

“It is important to master the classics,” he says. “French pâtisserie is a classic pâtisserie—the Saint-Honoré, Paris-Brest, eclairs, mille-feuilles. But like a fashion designer, if you master only the classics, you won’t find any innovative edge in the creations. The same applies to me. I respect my French classics. I keep the French style except I modernize it. I refresh it.”

Inspiration, then, must come from everywhere. “I am inspired by everything that surrounds me, by everything that I smell, all I that I taste, all that I see,” he says. “I love fashion, museums, perfume, smells. I love colors, architecture…”

When I arrive at Le Meurice, that shining rue de Rivoli bastion, I’m ushered to its tables d’hôtes: a golden lucite table that could easily be mistaken for one of Grolet’s creations, with its gleaming surface and deliciously exact elliptical form. Grolet has been the executive pastry chef of Le Meurice since 2013, but his trajectory begins when he started making desserts at 15 in his hometown, Auvergne, France. At 20, he moved to Paris, where he worked under the tutelage of Christophe Adam at the gourmet food company Fauchon for six years. “When I was at ease and wanted a new challenge, I joined Le Meurice as an adjunct, working with with Yannick Alléno and Camille Lesecq,” Grolet says. “After a year, at 26, I became the pastry chef.”

His rise may seem meteoric, but his process is a slow, painstaking one. An equal measure of madness and method seem to be the recipe for Grolet, who is as meticulous as he is freewheeling. Devising a bûche de Noël can take up to a year of experimentation, and the pastries for Le Meurice’s popular tea time take about a week of research with his team. And once the experimentation is done, each pastry is built with a precision that I observe during his surgical assemblage of the Rubik’s cake.

Asked about his process, Grolet rushes excitedly out of the room and returns carrying a blue portefeuille, out of which spill several etchings. “I start by drawing,” he says. “I have a database of all my drawings of what I’m thinking of creating in the days and years to come.” He then gives the completed sketches to his sous-chef, who is tasked with transmuting the two-dimensional ideations into lifelike comestibles. This distance allows him to be more objectively critical of the work in progress. “Of course, the first drawing is never the same as the finished product,” he admits. “But step by step, it evolves. I find it pleasant to start with a drawing because, physically, it goes much faster. It takes a long time to make a desert— two to three days. A drawing takes me five minutes.”

It’s understandable that Grolet starts with the path of least resistance in his creative process, as he seems eager to get his ideas out into the open. He speaks of his craft with the speed and alacrity of a child elucidating the features of his tricked-out couch fortress. “I am trying to talk slowly; I am trying,” he says. “I am crazy when I talk about pastries.” It is perhaps this eagerness to share that drives Grolet to teach as many master classes as he does around the world.

Grolet takes his charge to modernize incredibly seriously. For Christmas 2015, he created a yule log plumped with preserved cherries and suffused with Espelette pepper: not exactly your standard-issue chocolate or vanilla holiday cake. “Christmas is once a year. Christmas is the time of presents; it is the time to surprise,” he says. “To me the taste of Espelette pepper with the cherries and the tarragon inside is particular. When better to offer to offer this cake than at Christmas? I am the pastry chef at Le Meurice: If I do not offer it, who will?”

Still, even in doing so, he reaches into his “database” of classic techniques. “Many people told me cherries were not seasonal,” he explains. “I did what my grandmother used to. We took the cherries and preserved them in jars. Of course they are not like fresh ones, but a bûche needs to be structured. For that structure, they were perfect.”

We’ve now moved from the host table into Grolet’s antiseptic kitchen where his affability simmers as if in reaction to the oven’s heat. He teases a member of his team who is in the process of building the base of the Rubik’s cake, before adding the finishing touches. (The cake must be ordered at least 48 hours in advance, as it is not on the menu.) He gives it a second and final glance to ensure its symmetry as he walks away.

Fixated though he may be on form, presentation and flavor take priority. Grolet’s motto, “le beau fait venir, et le bon fait revenir,” means, “Beauty brings them in, and taste brings them back.”

He moves on to filling his Paris-Brest. He is enhancing this French staple with the flavor of praline but not just any old praline. “My praline is bold with pepper and salt,” he says. “Each time it brings an explosion of flavor.” The doughnut-shaped choux is sliced against a ruler with extreme exactitude, then filled with praline cream. The base choux is covered in freshly roasted hazelnuts, and with the flick of the wrist, he pipes arabesques of pastry cream onto the choux. Time for more praline, which he injects into the cream before crowning his handiwork with the other half of the choux. He slices off a sliver for me to taste. The choux is crunchy, the cloud-soft cream lightly sweet, the entire Brest bursting with (but not overpowered by) the nutty notes of hazelnut. He can tell I want more. He offers me another slice.

Like mandala art, his process of creation is one of liturgical devotion that takes eons from conception to that brief moment of dissolution of sugar on the tongue. But Grolet is unperturbed by the ephemerality of his art form. “My goal is to provoke a memory,” he says. “No one can take an emotion, a memory from you. You will keep it for life.” Indeed, his are the sort of disappearing souvenirs that live with a person forever.


Grolet does, however, care about his legacy. He finds it déclassé to coronate himself an artist or a star—both of which he undoubtedly is. He prefers to think of himself as simply a pastry chef, but one with lofty ambitions. He dreams of staying at Le Meurice while growing his worldwide presence, opening a string of Cédric Grolet concept stores and establishing a pastry academy.

For now, the inedible incarnation of his art lives in his first book, the simply-titled Fruits. When asked by chef Alain Ducasse why he wanted to do a book, he replied, “Because everyone is doing a book.” Grolet has since come to realize that the book, which took a year to produce, is his new “database,” a certain kaleidoscopic compendium of what he has dedicated the last 17 years of his life to. “A book means to look back over what I have done. It is my structure,” he says.

If there is any doubt that Grolet is inhabited by the spirit of an artist, his next words shatter those doubts like the crunch of his pâte sucrée: “A book is a form of communication; through it, people can understand what I do.” Is it not the desire to be understood that, as Khalil Gibran put it, “gives birth to art and all artists?”

I ask him what creation, out of his entire oeuvre, is his favorite. He loves them all, he says, but adds, “What I love is what I have yet to do.”

Source: Food & Wine



Food Tourism Benefits Bakeries

February 3rd, 2018
Comments Off on Food Tourism Benefits Bakeries

Tourism is big business for cities across the country. According to the U.S. Travel Association, direct spending on leisure travel by domestic and international travelers totaled $683.1 billion in 2016. For many of these travelers, sightseeing and shopping are primary leisure travel activities. However, the one thing that is absolutely necessary on a trip is food consumption.

The rise in foodie culture has placed an emphasis on meals that not only taste great, but are also visually-appealing. Travelers, especially those among the millennial and Generation Z demographics, are seeking culinary destinations during their trips that fulfill both of these requirements.

Many foodservice establishments have caught on to this fact, which is a smart business strategy. These travelers must spend their dollars somewhere, so those who can cater to their desires are well ahead of their peers. The World Food Travel Association states that 93% of travelers can now be considered food travelers, or someone who participates in a food or beverage experience while traveling.

This can be anything from going on a food tour, to shopping at a gourmet store, to visiting a local chocolatier or bakery that makes the area famous. It is a form of exploration, and tourists don’t want to miss out on anything that could be considered essential to the experience of a city.

So how do you make your bakery a vital part of your city’s experience? Look no further than Voodoo Doughnut, originating in Portland, Oregon. This growing doughnut empire first started as a neighborhood destination for a sweet treat. Soon, though, it began building its reputation as a top tourist attraction in the city of Portland.

Voodoo Doughnut was able to craft that image through high-quality products and ingenious marketing. It all started with the development of unique doughnut flavors. The shop features staples such as the Bacon Maple Bar and the Portland Cream that satisfy the purists, while more outside-the-box ideas exist for the adventurous. One such doughnut features bubble gum dust and a piece of bubble gum on top, while another resembles a voodoo doll complete with a raspberry jelly filling and a pretzel stake.

An afterlife aesthetic has served the business well. It’s apparent in a great deal of Voodoo Doughnut merchandise. This has allowed the shop to cultivate an entire brand, an identity that customers can adopt into their lives. A record label called Voodoo Doughnut Recordings was started in 2013, championing music both doughnut-related and not. Portland is known for having an eclectic music scene and “The World’s Leading Doughnut-Based Recording Company” is now a part of that, yet another reason for tourists to stop by.

Today, Voodoo Doughnut has stores in Portland, Eugene, Denver, Austin, and Universal City. With each new location comes a new opportunity for the brand to develop in a community. This strengthens the community, and vice versa. That symbiosis allows for more food dollars to be spent by tourists looking for tasty activities in the cities they visit.




ISM 2018: Sweets and snacks trends

February 3rd, 2018
Comments Off on ISM 2018: Sweets and snacks trends

Suppliers from all over the world are exhibiting at ISM, the world’s largest trade fair for sweets and snacks, again this year. Almost 1,660 exhibitors from 73 countries are bringing along numerous new products and ideas and they intend to impress the experts at ISM with them.

As always, there will be delicious chocolate and beautiful filled chocolates at ISM. For example a Spanish company has created semi-spheres made of chocolate, the surface of which break open to reveal small sweets in the shape of shattered Mediterranean tiles. Chocolate containing algae is a further novelty. Another manufacturer uses rice milk for its bars of chocolate and chocolate sticks. Deep red and yellow shades are created by adding raspberries or mangos to bars of chocolate which also taste fruity.

The trade visitors can also try out “making jelly babies themselves” or a “crafting set” for the cookie/marshmallow/chocolate sandwich at the trade fair. Baking mixtures with all the trappings provide tins, fondant and the decorations in one. Because the “do-it-yourself” trend has long since taken the baking world by storm. This is why the selection of decorations made from fondant, marzipan and sugar products is large, colourful and diversified. These are also available in vegetarian versions. Those who enjoy mixing and building can form a sugar mixture into small towers and castles. Of course, the building can be eaten afterward, because then it turns into chewing-gum.

The next Halloween season is round the corner when it will be time for a skull filled with sweets. Or liquorice in the shape of Dracula grimaces, optionally sweet or sour.

One can eat money when it is made out of edible paper. And there are also fruit gum bottles of Cola without sugar.

Sugar-reduced is an important keyword in the world of sweets and snacks. For example, alongside different sugar-reduced chocolate, bakery, sweet and chewing-gum products there are also roasted almonds without sugar that are sweetened with a sugar substitute instead.

Protein – a general trend in the food industry – is frequently found in biscuits, chocolate or snack products. In this way, bars are often made out of ingredients with a high protein content, frequently combined with fruit or vegetables. Here chickpeas are also implemented as a savoury snack and freeze-dried fruits are also offered for snacking together with again and again nuts and seeds.

There are versions for all consumer wishes and needs: Vegetarian, vegan, gluten-free, lactose-free, fat-free.

Exotic spices and ingredients are often used. For example in a sandwich spread with Matcha tea. Coconut is a frequently used taste enhancer, i.e. in small cakes, delicious “cherry pie”-flavoured biscuits refined with coconut, in popcorn, chocolate and filled chocolate creations and in a coconut dip for wheat or rice waffles.

Combinations like pineapple and curry (in crisps), vinegar and carrot (also in crisps), lemon and chilli (tomato crisps), crisps that taste like fried eggs or raspberry with pepper are further highlights. Especially long Masala-flavoured crisps (22cm) remind one of Indian spices. The bread crisps with a taste of mild curry also join the ranks here. People, who like cheese, can look forward to biscuits containing Gouda and cumin. In organic quality incidentally.

The visitor will frequently come across the theme organic at ISM, not only among the ingredients, but also in terms of the packing. One manufacturer of crisps has had an organic bag made for its products and is presenting it at the fair.

Sustainability is an ongoing trend for cocoa, but also for other ingredients.

ISM is exclusively open to trade visitors.

Parallel to ISM: ProSweets Cologne – the international supplier fair for the sweets and snacks industry. Over 300 companies from the sections manufacturing, packing and ingredients are once again expected in Cologne from 28 to 31 January 2018.

Source: ISM


Confectionery, Events ,

A Guide to Automated Croissant Lines

February 3rd, 2018
Comments Off on A Guide to Automated Croissant Lines

The popular breakfast pastry is unique in its light flaky texture and buttery flavor. How are croissants obtained? Their production requires mixing, kneading, laminating, cutting, forming, proofing, baking, cooling, and packaging; for consistent, automated manufacturing, this means dedicated croissant lines.

Technology solution experts from Rademaker, RONDO and Fritsch have shared with European Baker & Biscuit a guide through each module, component and feature making up a croissant line, as well as typical configurations to look for.

Croissants start off as butter (or margarine), yeast, sugar, water, a touch of salt, and flour. Before they achieve their shape – classic crescent or variants, these ingredients must first make a laminated dough sheet. To manufacture this, Rademaker developed the Sigma Laminator: “A typical Sigma Laminator starts with a (pre-) sheeter. Rademaker developed a variety of (pre-) sheeters, all based on specific types of dough. The choice for the required (pre-) sheeter is recommended by Rademaker experts, and it is based on the dough type and the required characteristics of the product,” experts from the Dutch company told us.

After the dough sheet has been created, fat is applied on top of the dough sheet, with the help of a pump. “Rademaker’s fat pump is unique in the market, having a very high dosing accuracy and fat-friendly processing method,” explain the specialists. The laminating process then continues with folding the fat into the dough sheet. “Based on the type of the fat used, the dough sheet can optionally be led through a cooling/resting tunnel. Subsequently, after several high accuracy laminating sequences and the optional cooling/resting tunnel, the laminator section delivers a high-quality dough sheet, heading towards the croissant make-up section,” they added.

The heart of the Rademaker croissant system is the cutting and turning unit, which produces the dough triangles at the required size and weight. The system starts with the process of cutting the dough sheet into several dough lanes. This process step defines the size of the triangles. The dough lanes are separated by the spreading conveyor, to create the working space and to align the dough lanes for the cutting unit, which is the next process step. The cutting unit cuts the required dough triangles and defines the base dimension, after which the turning unit turns the triangles at the right orientation and position. The dough triangles are then aligned by the aligning unit. The last step in this process is moistening the dough triangles with water. Moisture enables the dough triangle to stick during the molding process, that follows the cutting and turning processes.

Rondo: a standard industrial solution

In general, an industrial croissant line consists of the following three main elements: dough band former, lamination line and croissant machine, Alexander Weissbach, head of technology and product management, RONDO, told us. The main process steps of manufacturing croissants with lines by the Swiss expert are: “dough band forming, applying of lamination fat (margarine or butter), creation of the dough/fat layers, creation of a dough band with defined width and thickness (all these steps take place on the lamination line), length cutting of the dough band into stripes, cutting of dough triangles, turning of the dough triangles, applying of fillings where applicable, curling of the triangle to croissants (all these, on the croissant machine). Subsequently panning and bending of the croissants can be processed on RONDO equipment,” Weissbach explained.

While there is no single, typical configuration for industrial laminating lines, RONDO designs and produces industrial croissant lines tailor-made according to manufacturer requirements. “RONDO ASTec croissant lines can process up to 8 tons/h,” he illustrated. “Specific customer requirements influence the line’s layout, but other aspects have also a big influence. Industrial croissant lines differ from one regional market to another and are very much influenced by the type of croissant produced. Pre-fermented frozen croissant (typically processed with butter) or long shelf-life croissant (typically processed with margarine) require a different layout of the lamination line,” he added.

RONDO offers several types of dough band formers for feeding industrial ASTec croissant lines. “For long shelf-life croissants and for frozen croissants with a long storage time, we recommend the dough band former MIDOS. This dough band former does not damage the gluten network because it is designed for low stress processing,” explained the specialist.

Compact solutions

Compact solutions are normally fed batch-wise with dough blocks. “Dough blocks are either produced with dough sheeters, e.g. Rondostar, or on compact lamination lines, e.g. RONDO MLC. Dough blocks are normally rested for several hours and then processed on an automatic croissant machine, e.g. Cromaster. The capacity of these compact solutions is between 5,000 and 25,000 croissants per hour,” according to the company’s representative.

Compact solutions are characterized by high flexibility and fast product change-overs. To realize a low footprint, these installations are not equipped with a U-laminating line with two folding stations or even with resting belts. Additionally, compact solutions can often be multi-functional lines. “Customers can produce croissants and also bread and pastries on these automated lines. They make it easy for the customer to react to changes of the market or seasonal variations.”


For industrial production, the German specialist’s solutions have outputs of up to 135,000 pieces per hour and allow significant weight variations, for products of up to 150g. The IMPRESSA croissant line is not only produces croissants in every shape, but also the entire range of coiled products fully automatically. The line cuts and turns the triangular dough pieces in a single fluent step, for consistent shapes, accurate weight and positioning required by continuous high-speed processing.

“Reproducible quality in dough weight, flexible number of layers, symmetrical shape, very high capacity, accurate placing on trays, short downtime for product changeover” are challenges specific to croissant production, said Claus Hetzner, product management, Fritsch. To tackle these and other customer requirements, customizations the company proposes include “flexible lamination and layering systems (L3000), high-precision cutting and turning (CCT), efficient long rolling and precise filling at high speed, and a reliable coiling system (CSVSA)”.

Module and process synchronization

RONDO synchronizes process steps by using the latest technology like brushless motors, ethernet connections and a fast and modern SPS system. “RONDOnet, the state-of-the-art control system offers the entry in Industry 4.0. Easy and safe to work with, this control system supports the customer by providing management data and maintenance support.

Rademaker shares insights into its solutions: “Our production lines are equipped with a unique cascading system. This system synchronizes the different module speeds to optimize the dough processing. In addition, the feeding towards the production line is done by a (pre-)sheeter. Rademaker has several (pre-)sheeters available. The choice for the right solution depends on the type of dough and the required end product.”

Source and Image: World Bakers


Bakery , , ,

Barry Callebaut introduces sensory language

February 3rd, 2018
Comments Off on Barry Callebaut introduces sensory language

Unraveling the taste of chocolate

  • Inspired by wine, coffee and craft beer categories, Barry Callebaut introduces a sensory language and tasting ritual for chocolate
  • The chocolate sensory language is based on the new book ‘Hidden Persuaders in Cocoa and Chocolate’, written by scientists from Barry Callebaut and Givaudan, the leading global flavor house
  • The chocolate sensory language and tasting ritual enable brands and artisans to help consumers appreciate chocolate even more than they do today

Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, today introduced a sensory language and tasting ritual that will help chocolate professionals and consumers to understand and express the richness of chocolate taste. Cocoa and chocolate sensory scientists from Barry Callebaut and the leading global flavor house Givaudan did extensive research to develop a chocolate sensory language and tasting ritual, inspired by what has already been created for wine, coffee and craft beer categories. The chocolate sensory language finds its foundation in the book ‘Hidden Persuaders in Cocoa and Chocolate. A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals’ presented today at the ISM fair in Cologne.

Satisfying consumer curiosity about chocolate

Pablo Perversi, Chief Innovation, Quality & Sustainability Officer of the Barry Callebaut Group said: “More and more consumers, and especially millennial foodies, share their experiences on social media. They are increasingly curious about food and taste. But while wine, coffee and craft beer could already be tasted, described and discussed in a rigorous and professional way, we lacked a language that did justice to the richness and complexity of chocolate experiences. Containing over 20,000 identifiable chemical compounds, cocoa is one of the most complex foodstuffs on earth. The sensory language that we have developed for chocolate, will allow consumers to share their passion for a specific chocolate taste much more accurately”.

Barry Callebaut developed the Consumer Chocolate Sensory Wheel with 87 descriptors, covering the flavor, texture and aroma of chocolate.

Barry Callebaut developed the Consumer Chocolate Sensory Wheel with 87 descriptors, covering the flavor, texture and aroma of chocolate.

Pairing cocoa and chocolate sensory research with consumer understanding, Barry Callebaut developed the Consumer Chocolate Sensory Wheel with 87 descriptors, covering the flavor, texture and aroma of chocolate. A Chocolate Tasting Ritual requires the five senses – sight, touch, hearing, smell and taste – and enables chocolate professionals and consumers to discover new dimensions of chocolate experience and appreciate chocolate even more.

The science behind the unraveling of the taste of chocolate

The book ‘Hidden Persuaders in Cocoa and Chocolate. A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals’ is the first science-based publication on how to create a sensory language for the chocolate industry. Cocoa and chocolate sensory scientists worked for two years on this chocolate language. The book features molecular insights into the compounds related to each flavor you can find in chocolate and contains a science-based categorization of taste, various aromas, as well as trigeminal sensations – such as the coolness of mint or the tingling of sparkling water –  and atypical flavors.

Renata Januszewska, author of the book and Global R&D Sensory Methodologies Manager at Barry Callebaut, said:  “The book’s ambition is to help switching from an often ‘subconscious/emotional’ to a more ‘conscious/analytical’ approach in the complex world of cocoa and chocolate. Having a shared language will not only enable brands to discuss their chocolate with consumers and describe its uniqueness to them, it will also offer them the means to come up with even better tasting experiences and new taste and food pairing combinations.



Chocolate , , ,

ISM 2018: Dylan Lauren presented with the ISM Award 2018

February 3rd, 2018
Comments Off on ISM 2018: Dylan Lauren presented with the ISM Award 2018

“I have loved candy since I was a kid”: Dylan Lauren, the founder and owner of Dylan’s Candy Bar, discovered her passion for sweets at a young age. “She always had sweets in all of her pockets as a kid,” reported Richard Ross, President of Galerie Candy. As her long-standing companion and business partner, Ross held the laudation for the award winner, Dylan Lauren, who was presented with the ISM Award 2018 on Sunday evening in the scope of an exclusive dinner. The prize has been presented by ISM, the world’s largest and most important trade fair for sweets and snacks for exceptional services to the sweets and snacks industry since 2014.

Dylan Lauren paved the way for one of the largest sweet and lifestyle brands worldwide with the shop and sales concept she introduced in 2001: Dylan’s Candy Bar. In the meantime the company has 26 subsidiaries among others in New York, Chicago and Los Angeles. “The stores are full of life and a wonderful experience,” commented Ross. In addition to 7,000 different types of sweets, Dylan Lauren, who brings together candy, fashion and art, also sells accessories, clothes and jewellery. He added, “The Queen of Candy is a successful entrepreneur, a real leader and true inspiration for the whole candy business.”

In her address, Dylan Lauren not only thanked everyone for the award that she said she was delighted to win, but also her colleagues and employees for their commitment. She also paid tribute to the contribution of her business partners in the success of her company. „You make my job easy“. In the 16th year after founding her company – “sweet sixteen” as Lauren put it – she still radiates enthusiasm and joy. „Candy is a magic dream and pure imagination“. She went on to say that the ISM Award is a gold medal in the sweets business and she is pleased to belong to the illustrious circle of winners.

The ISM Award was handed over by Bastian Fassin, Chairman of the International Sweets and Biscuits Fair Task Force (AISM) and Gerald Böse, President and Chief Executive Officer of Koelnmesse GmbH. The jury of the ISM Award comprises of international representatives from the industry, trade and field of science. ISM organisers are Koelnmesse and its industry sponsor, the International Sweets and Biscuits Fair (AISM) Task Force.

Prize winners to-date:

2014 Herman Goelitz Rowland Sr., Chairman of the Board, Jelly Belly Candy Company, USA

2015 Felix Richterich, proprietor and CEO of Ricola AG, Switzerland

2016 James N. Walker, Walkers Shortbread, England

2017 Gota Morinaga, Representative Director, Representative Chairman,
Morinaga Co. Ltd., Japan,

ISM, the world’s largest and most important trade fair for sweets and snacks, will be presenting around 1,660 exhibitors from 73 countries this year. The trade fair is exclusively open to trade visitors.

Parallel to ISM: ProSweets Cologne – the international supplier fair for the sweets and snacks industry. Over 300 companies from the sections manufacturing, packing and ingredients are once again expected in Cologne from 28 to 31 January 2018.

Source: ISM


Confectionery, Events ,

Europain introduces the bakery of 2020

February 3rd, 2018
Comments Off on Europain introduces the bakery of 2020

3 – 6 February 2018 in Paris-Nord Villepinte, France

In 2018, the new edition of Europain will introduce a simplified structure segmented into three sections -MANUFACTURING – SELLING – MANAGING – which will make it easier to identify the latest services, products and equipment. How to manage a business? Optimise organisation? Treat customers? In an industry that is experiencing deep transformations it is essential to make the right choices and find the best solutions. Europain brings together in one place all the major players concerned with the management of businesses in the bakery pastry industry.

Selling: a friendly living space

Today, when entering the shop customers want to find more than a simple baguette or a cake. They want to be able to sit down and enjoy a pleasant moment, find hot beverages, delicacy snacks to take away or savoury products at meal times. For professionals in the industry, creating a coffee corner or a workspace, as well as optimising design and layout are some of the opportunities available to help boost sales, but they also represent challenges to keep up with the customers and the market.
The exhibitors attending Europain 2018 will present a varied offering including cafeteria products, ingredients and finished products for bakery catering, but also small equipment, appliances and services to help professionals transform local shops into versatile places where customers can come to eat and exchange.

Selling: the connected shop

Digital is also affecting consumer habits significantly throughout the whole Food Service industry, including bakery pastry naturally. From checking opening hours to online sale, mobile payment and click & collect, new technology is changing the business and the services that customers have come to expect, in particular the millennials.
All the players who can help professionals ensure the transition will be present at Europain: advice, dedicated technology and equipment etc., with an emphasis on central questions such as online ordering and managing unsold products.

Not to be missed on the Forum
Interview of Steeve Broutin, Rapidle CEO, on Click & Collect solutions, Sunday 4th February, 10:50 am.
Interview of Camille Colbus, Too Good To Go, on digital solutions to manage unsold, Tuesday 6th February, 10:50 am.

Managing: management made easy

All the aspects related to running a bakery pastry business will also be addressed: legal support, insurance, accounting, production planning, and of course, training and human resources management. Visitors will find for instance software packages covering all the facets of staff management.
Many technological solutions designed to save time and optimise sales will also be featured: automatic debit, stock management and staff turnover are among the many examples together with numerous other services proposed to professionals in the bakery pastry industry, regardless of the size of their business.

Finally, in the heart of the “Managing” section, the Schools street presents training programmes for all the trades in the sector. The industry is flourishing and many types of training programmes are available today: basic training, continuous training, online, short-track, etc. Students or entrepreneurs retraining in the sector will find here information on the training programmes available and possibly future collaborators.

Not to be missed on the Forum
Interview of Emmanuel Tertrais, founder of Baguette Academy on digital learning in bakery, Sunday 4th February, 4:35 pm.
Round table with Cédric Le Brian, consultant and bakery manager, about human ressources and management, Monday 5th February, 3:10 pm.




Nestlé brings premium artisan chocolate brand to UK market

February 3rd, 2018
Comments Off on Nestlé brings premium artisan chocolate brand to UK market

Swiss confectioner Nestlé plans to introduce its leading premium chocolate brand, Les Recettes De L’Atelier, to the UK following impressive growth across Europe. Although the high-end chocolate brand may not yet be familiar to the British market, supplies have just started via Sainsbury’s with stores stocking a range of smooth Swiss chocolate blocks with natural fruit pieces.

The brand, which roughly translates as “recipes of the artisan’s shop” is exclusive to the retailer in the UK and will be available in seven different flavors including: Raisins, Almonds and Hazelnuts; Orange Zest & Cacao Nibs; Whole Roasted Almonds & Hazelnuts; Salted Caramel; Roasted Almonds; Blueberries, Almonds & Hazelnuts; and Cranberries, Almonds & Hazelnuts.

The way the product is made, with fruit and nut inclusions clearly visible once unwrapped gives the chocolate a handmade, artisanal feel and means that each and every square of the chocolate is completely unique, according to Nestlé.

Premium chocolate is one of the fastest growing areas in confectionery and, until now, has been a gap in what we offer here in the UK,” says Alex Gonnella, Marketing Director for Nestlé’s UK confectionery business.

“What has already been achieved with Les Recettes De L’Atelier is very impressive, it’s a brilliant, luxury product and the reception we’ve seen from our colleagues here at Nestlé alone tells me that it will be very well received.”

“People, quite rightly, expect us to develop new, innovative and exciting confectionery, we’ve been doing it for more than a century, and Les Recettes De L’Atelier is a key part of our plans to keep our portfolio fresh and give confectionery fans exactly what they are looking for.”

Originally launched in Switzerland and France in 2014, Les Recettes De L’Atelier has grown to become Nestlé’s fastest growing confectionery brand in Europe and is now sold in more than 15 countries.

As it arrives in the UK for the first time it is the third biggest premium confectionery brand in the region.

The range is made with high-quality ingredients sourced from around the world and the launch is being supported on Facebook and Instagram as well as through a range of in-store activities.

The products follow the rest of Nestlé’s UK confectionery range in being free from artificial preservatives, colors and flavorings and are made with 100 percent certified sustainable cocoa as part of the Nestlé Cocoa Plan.



Chocolate, Companies

Mars Wrigley Confectionery formed to lead industry in Canada

January 27th, 2018
Comments Off on Mars Wrigley Confectionery formed to lead industry in Canada

Mars Chocolate and Wrigley Canada are now officially operating as one business, known as Mars Wrigley Confectionery, which is part of Mars Canada.

The business will incorporate some of Canada’s most popular confectionery brands, including Skittles, Twix and Starburst.

Forming part of the new business is the newly renovated chocolate manufacturing facility in Ontario. The site is the first in North America to produce Maltesers and aims to be a leader in peanut-free manufacturing.

The expansion has added to Mars Canada’s presence in Ontario, where it also operates a manufacturing plant in the town of Bolton – 20 miles southwest of Newmarket.

Speaking of the deal, Jeremy Daveau, Canadian general manager of Mars Wrigley Confectionery, said: “This is a symbolic start to 2018. The Mars Wrigley Confectionery segment combines the successful century-long heritages of Mars Chocolate and Wrigley, with a future focused on driving growth and reaching our highest potential. Together we will help deliver category leadership to our customers and beloved brands to our consumers.

“We remain committed to providing an exemplary work environment and bright culture for our associates, rooted in the Mars Five Principles. By coming together we not only deliver greater value to our customers, but we will also provide our associates with bigger, better and more varied career opportunities. It is an exciting time to be part of Mars.”

Last October, Mars Food opened a new headquarters for its North American business in Chicago, uniting it with other parts of the Mars family in the Goose Island area of the city.

Mars acquired Wrigley in 2008 in a transaction valued at around $23 billion.