Ferré & Consulting Blog (English Version)

The 5th International Congress on Self-Control and Food Safety – KAUSAL 2012 will be held from 17 – 19 October in Barcelona with the theme All together, safer food. This conference is the leading scientific meeting on the present and future of self-control and food safety throughout the food chain as well as a meeting point for professionals working in food safety.

At this year’s congress, they seek to reflect on the importance of sharing a common goal: to provide safe foods. Working in coordination: companies, public administrations, research centers and citizens; collaborating with those involved in every stage of the food chain, from primary production to the final consumer; they will be able to guarantee food safety and offer markets and consumers foods they can trust.

During the congress, they will address all relevant leading issues at present including:

• The self-control current situation in the EU: Where are we and where are we heading to?
• The role of self-control in international trade and the role of private certification
• The challenge of self-control system implementation in the primary sector and in small and medium-sized enterprises
• The latest advances in the identification of emerging hazards, different verification and validation systems, fast screening methods for analysis and leading systems for critical point control
• Innovative food safety management systems for companies, using ‘smart solutions’
• Consumer perception on food safety and self-control and the importance of communication in highlighting our commitment to establish a global food safety culture

The congress is aimed at quality professionals and food companies, university staff, public administration staff, consultancy firms, scientific bodies and, in general, food safety professionals working from primary production to the final consumer.

Events, Food Safety food safety, self-control

Mon Dieu! American fast-food giant McDonald’s has co-opted France’s signature carbohydrate, rolling out a new burger on a baguette rather than a bun.

Starting April 18, McDonald’s France will begin serving the McBaguette, a burger with lettuce, local Swiss cheese and mustard sauce, at 1,228 restaurants across the country. The company said it sought out French suppliers for the baguettes, which are baked in stone ovens for a crisp crust.

The Wall Street Journal reported  that the McBaguette would cost around 4.50 euros, or about $6. McDonald’s would not confirm that pricing, but said it would vary based on the market.

Diners who associate McDonald’s exclusively with burgers and fries might be surprised to learn McDonald’s has been adapting its menu to cater to regional tastes worldwide. At McD’s in India, for example, you can get a fried patty of paneer cheese on a bun and topped with spicy sauce.

In a statement, Nawfal Trabelsi, senior vice president of marketing McDonald’s France and Southern Europe, said the McBaguette is just the latest in a series of offerings designed to appeal to the palates of local diners. McDonald’s France currently offers four burgers garnished with local cheeses.

For now, the McBaguette is a limited-time menu item, available for six weeks only, although if it proves to be popular, this French twist on an American sandwich could become part of the regular line-up.

Would you pay $6 for a McBaguette?

Source: The Bottom Line

Bakery baguette, McDonald's

Barry Callebaut: High flavanol chocolate confirmed to positively impact brain performance . Processed and transmitted by Thomson Reuters ONE. The issuer is solely responsible for the content of this announcement.

• Continued scientific research indicates new potential areas of benefit from chocolate
• Chocolate with high content of cocoa flavanols helps to promote brain performance
• Randomized, controlled, double-blind study revealed, for the first time, that regular consumption of high-flavanol chocolate, can promote brain performance
• Barry Callebaut remains committed to researching new areas of benefit for chocolate products

Chocolate can be good for the brain – at least if you eat the right kind. Chocolate – in particular the dark variety – is already well known for its positive effects when consumed in small quantities. Scientists have now found new evidence for another effect: Chocolate or cocoa powder containing higher amounts of so-called cocoa flavanols can positively influence brain performance in healthy middle-aged individuals in a natural way. Put simply: People who regularly consume cocoa flavanols, such as those found in Barry Callebaut’s high flavanol cocoa and chocolate, can think just as well as others, but with less effort. This was revealed in an independent study by Professor Andrew Scholey and Con Stough from the Center for Human Psychopharmacology at Swinburne University in Australia.

Hans Vriens, Chief Innovation Officer at Barry Callebaut: “This is the first time that science has positively linked consumption of high flavanol cocoa and chocolate products from Barry Callebaut to improved brain performance. When consumed regularly, the brain is able to complete memory tasks with less effort.”

Three groups of people with different cocoa flavanol intake over 30 days

Sixty-three individuals between the ages of 40 and 65 were observed in a randomized, controlled, double-blind study over a sample period of 30 days. They were divided up into three test groups and consumed a prescribed drink daily. The composition of the chocolate drink varied with regard to the proportion of cocoa flavanols they each contained: For group 1 the cocoa drink contained 10 g of dark high flavanol chocolate (corresponds to 500 mg cocoa flavanols), for the second group 10 g of conventional dark chocolate (corresponds to 250 mg of cocoa flavanols) and for the control group a drink with 10 g of dark chocolate that contained hardly any cocoa flavanols. During the sample period the test subjects were not allowed to consume products containing caffeine, flavonoid-rich fruits or an excess of alcohol so as not to influence the results of the study.

CT scans showed less stressed brains after regular intake of cocoa flavanols

As the basis for the experiment, the Steady State Visually-Evoked Potential method (SSVEP) was used to measure human brain activity. In order to compare brain activities, on the first and on the 30th day computer-tomography (CT) brain scans of the test subjects were made while participants solved tasks dealing with spatial working memory. Spatial working memory describes the ability to remember, for instance, the location where an object appeared and also to recall a series of earlier locations of other objects.

The results of the study show that the brains of individuals who consumed the cocoa drink with a medium or a high proportion of cocoa flavanols were less strained than those in the control group without cocoa flavanols. Differences in the accuracy or the reaction times of the test subjects in solving the task were not ascertained between the various groups. This means that Barry Callebaut’s ACTICOA(TM) chocolate lowered stress levels in the brain after consumption and allowed the test subjects to achieve the same performance with lower resource usage.

Cocoa flavanols – phytonutrients with positive side effects

Cocoa flavanols belong to the flavonoids or the polyphenols, a group of secondary phytonutrients, and are found for instance in plants, fruit and also in cocoa beans. When consumed, cocoa flavanols have widely varying positive effects on human health. However, during the manufacturing process of chocolate, cocoa flavanols tend to be destroyed. Barry Callebaut developed a special manufacturing method named ACTICOA(TM). The result: The products are among the foods richest in cocoa flavanols currently available in the market. Barry Callebaut’s ACTICOA(TM) chocolate can easily be recognized by its embossed ACTICOA(TM) logo.

An abstract of the full study can be downloaded here: http://www.ncbi.nlm.nih.gov/pubmed?term=Camfield%20cocoa%20flavanols

Chocolate, Research Barry Callebaut, High flavanol chocolate

Agricultural ingredients in the bakery chain are in the spotlight since commodity prices reached peaks in the late 2007 and early 2008. However price volatility is also linked to the discontinuity in supplies due to the increasing demand from emerging markets or the use of agricultural commodities beyond food and feed applications.

The bakery and pastry industries face a triple challenge: how to find qualitative agricultural commodities at a fair price to meet customers´ and consumers´ expectations. The quality, availability and price volatility clearly affects the financial strength of our industry. A discussion on volatility overlaps with a discussion of greater uncertainty in a changing economic and natural environment.

Fedima, the EU trade association of manufacturers and suppliers of bakery ingredients in the EU, organises a symposium on the recent developments around agricultural ingredients in the bakery chain on 18 April 2012 in Brussels.

The programme is built upon this general concern and is designed to provide answers on both short and longer term issues affecting agricultural supplies.

Fedima´s fifth symposium is obviously open to delegates from the bakery ingredient´s suppliers but also partners in the bakery, pastry and confectionery chain. In particular senior management, purchasers as well as marketers will be interested in listening high level speakers from senior representatives of the EU Commission, the financial services and trade associations of several agricultural commodities such as flour, sugar, vegetable oils, cocoa, dairy.

The symposium has steadily grown towards a place for the bakery ingredients industry and their customers to exchange views on topics which affect the bakery chain. Past successes included symposia around allergens, enzymes, claims or incident management.

Source: Bakenet:eu

Ingredients bakery chain, Fedima, Ingredients

The gluten-free industry is booming, growing 27 percent since 2009 and exceeding six billion USD in 2011 and fuelled by an abundance of new products in 2010 and 2011 that bear a gluten-free claim. However, despite an increase in popularity and product development, celiac disease and gluten intolerance could be widely undiagnosed, as according to recent Mintel (external link) research, just one percent of consumers say they have been diagnosed with celiac disease and only eight percent overall say they are gluten intolerant / sensitive. However, Mintel research suggests that number should be closer to 15 percent.

«The prevailing problem is that many Americans simply may not realize they are gluten intolerant / sensitive or they may be ignoring signs and symptoms», says David Browne, senior analyst at Mintel. «While food companies may be overdoing it unnecessarily with gluten-free label claims that are appearing on everything from tomato sauce to scallops, the message is getting out and it´s likely that many more consumers will engage in the sector, both for foods eaten at home and at restaurants».

According to Kerry Watson, SPINS natural and specialty product expert, «more doctors are testing for these conditions and more people are experimenting with a gluten-free diet. It is our responsibility as an industry to answer the needs of this growing population».

The industry seems to be taking notice. According to «Mintel Menu Insights», gluten-free menu items have increased 280 percent from Q3/2008 to Q3/2011. Meanwhile, «Mintel´s Global New Products Database» (GNPD) found that product launches with a gluten-free claim nearly tripled in 2011 to roughly 1700 products as compared to 2007.

Alexandra Smith, Mintel´s director of consumer trends added: «Inspire´s Factory Fear trend shows that food scares have pushed ingredients analysis up the agenda. Demand for ´free-from´ foods is on the rise as consumers become better educated (and more fearful) about allergies and additives. This has certainly increased awareness of the potential dangers in things like trans fats, high fructose corn syrup and now gluten, but it may have also contributed to burnout. When we are constantly warned about new food dangers, we eventually tune out».

To hear more about the gluten-free food market, please attend David Browne´s and Kerry Watson´s presentation at the Natural Products Expo West in Anaheim, CA on March eight at twelve pm PT, titled «Gluten-free: Long-term trend or short-term fad».

Source: Bakenet:eu

Health gluten intolerance, gluten-free

Cargill has unveiled plans to invest close to €20 million in its newly acquired cocoa and chocolate facilities in Berlin, Germany.

This investment will enable Cargill to upgrade, strengthen and expand its cocoa and chocolate capabilities in Germany in order to offer customers superior choice, quality and market reach.

Cargill plans to upgrade both production sites – based in Lichtenrade and Reinickendorf in Berlin – which will increase the capacities of specific product lines and strengthen its ability to provide a high quality cocoa and chocolate portfolio. These expansions will also enable the efficient integration within Cargill’s global network and optimise product flows to customers.

“This investment highlights Cargill’s ongoing commitment to helping our customers meet the growing consumer demand for chocolate particularly in Germany and Eastern Europe,” said Jos De Loor, Managing Director, Cargill Cocoa & Chocolate. “By upgrading, expanding and integrating these two production sites into our wider cocoa and chocolate network, we are better placed to serve our customers and seamlessly provide them with the best quality product from the most appropriate site.”

This investment maintains Cargill’s cocoa and chocolate growth strategy in Europe and the company’s ability to serve its customers. It will continue to enhance Cargill’s leading position in Germany, the largest chocolate market in Europe and will create two state-of-the-art cocoa and chocolate facilities to better serve customers in the bakery, confectionery and ice-cream categories with a broad portfolio of chocolate, cocoa powder, cocoa liquor and cocoa butter.

Cargill’s cocoa and chocolate facilities in Germany are part of its wider cocoa and chocolate network in Western Europe, Co’te d’Ivoire, Ghana, Brazil, Canada and the USA.

Cargill has been supplying quality cocoa and chocolate products to customers around the world in the chocolate, confectionery and food industry for over 50 years.

Chocolate, Companies Cargill, cocoa, manufacturing facilities

Sigep 2012 exceeds itself, once again chalking up an extraordinary success with record-breaking figures. After having passing the threshold of 100’000 trade visitors in 2011, the 33rd edition that ended at Rimini Fiera was attended by a total of 122’697 visitors over five days, with an increase of 15 percent on 2011.

So the persistent signs of economic crisis remained outside the expo halls and were excluded from the positive, even joyful atmosphere felt at the exhibition. There were unanimous comments regarding the feeling of confidence reported at the expo, confirmed by the numerous business contacts and sales orders taken by companies taking part, with very consistent increases as far as both the international and domestic markets were concerned.

There was also a confirmation from the boom of foreign attendees, who rose to 23’854, with an increase of 21 percent. These figures are even more significant if one considers that, as well as of the leading companies, the economic system of the artisan confectionery trade is made up of numerous extremely export-oriented medium and small enterprises.

The exciting Sigep format gave further proof of itself: on one hand the expo with 90’000 square metres, occupied by 850 business-oriented companies, led to tens of thousands of business meetings; on the other, great events, such as the World Gelato Cup, Pastry Queen, Pastry Grand Gala Pastry and Sigep Bread Cup, with nations from the five continents and about a hundred teams competing for the various titles.

Moreover, from the point of view of communication and events, the concrete results were seen of Rimini Fiera´s investments, starting from the projects connected with the presence of Sigep on social networks and the setting up of real television at the contests´ venues. The live (streaming) television coverage on the Web was commented in Italian and English and recordings aired at night for viewers in other time zones. Ten hours of live coverage every day, with an audience of approximately 15’000 spectators worldwide following the events in streaming, evidently a high-profile audience interested in the work techniques seen during the championships.

Other figures show the sheer scale of Sigep and its growth. In the press-room, 565 journalists were accredited (496 in 2011), of whom no less than 132 were from abroad. Numerous television reports on Italian national TV, wide coverage by printed press and specialist and regional media for a total (so far) of 85 million contacts.

The 33rd Sigep was inaugurated on Saturday 21st January with the participation of the Emilia Romagna Regional councillor for Manufacturing Activities Gian Carlo Muzzarelli, the president of Rimini Provincial Government Stefano Vitali, Rimini Town Councillor for Manufacturing Activities Jamil Sadegholvaad and Rimini Fiera chairman Lorenzo Cagnoni. At the ribbon cutting ceremony, TV show host Caterina Balivo and rocker Marky Ramone.

At the ribbon-cutting ceremony a spot was transmitted presenting A.B. Tech Expo 2013, the third edition of the expo dedicated to the entire chain of the baker´s art, which next year will be staged for the first time alongside Sigep, further complementing the expo showcase. This sector´s trade members, already taking part in Sigep, confirmed that the great results achieved by this edition are the premise and driving force for realizing an extraordinary edition of A.B. Tech Expo with complete confidence and great market feedback, next January in Rimini.

Sigep was the crossroads for the world´s greatest artisan confectionery masters. Among the contestants, in the panels of judges and at the demos and performances – nobody wanted to miss Sigep 2012.

The numerous guests at Sigep 2012 included three very important personalities: Shinsaku Katahira, a young Japanese gelato maker from Fukushima taking part in the Rimini Fiera show for the first time and the Egyptian Ambassador in Italy, Farib Monib. Plus Stephane Klein from France, considered the world´s top sugar master and giving a performance for the first time outside his home country.

The Web site sigep.it was taken by storm: from January 09th to 25th, it was visited 244’482 times, with the busiest day on the eve of Sigep, with 24’418 hits. As well as from Italy (190’230 visits), navigators arrived from France (4’408) and Spain (4’128). No less than 2’300 from the USA.

Statements

Rimini Fiera Chairman Lorenzo Cagnoni comments, «We kept our promise, staging a Sigep able to perfectly combine its role as a trade fair and a stage for great world-level events. The figures say plenty of the success of this 33rd edition, even more was said by the collaborative atmosphere created between the most authoritative players in the chain and the common intent to spread the artisan culture that Italy boasts in the confectionery trade beyond all borders. With these results, we are ready to start work on further expanding Sigep on international markets».

Rimini Fiera business unit manager Patrizia Cecchi confirms, «Companies have a great opinion of Sigep. On the stands there was a business-oriented atmosphere; many attendees stated they had felt a widespread desire to begin investing in their activity again. In Sigep, the artisan confectionery sector in Italy has a great asset to exploit worldwide, a positive high-grade image. At this edition, we once again saw a concentration of the top in innovation, creativity and entrepreneurial dynamism, closely linked with a constantly growing international demand. Having responded to this task completely confirms that the Sigep format is right, as does the extraordinary appeal it has at all levels of interest».

The positive opinion of Rimini Fiera extends to all the areas that have gradually grown to take their place alongside the main nucleus, formed by gelato, pastry and bread. A great debut and excellent business feedback and results were obtained by Sigep Coffee and Tech Pasta, as was the case with the BioSigep route, which highlighted companies that have launched new production lines. A real exploit of the new trend regarding cake design, the Cake Design area aroused real curiosity, as did that of the person who can be considered the sector´s testimonial, television personality Enzo Miccio.

Great Events at Sigep 2012

Guinness World Record at Sigep an 802-Kilo Chocolate: At the opening of Sigep 2012 a new Guinness World Record was set at Rimini Fiera. After the gelato cone in 2011, this time the aim was to make the world´s largest chocolate. Goal achieved. The Guinness adjudicator from London certified a weight of 802 kilograms, much more that the previous record of 196,3 kilo, set in Halle, at the Halloren Chocolate Museum in 2008. The Guinness World Record was set by Mirco Della Vecchia and his team. The creation was donated to the Sisters of Our Lady of Mount Carmel in Arezzo. It will then be divided and sold in 100-gram bags, to support the growth and expansion of the religious community´s workshop and the existing collaboration with the Karibu Association, which cares for the disabled.

Gelato World Cup: The Gelato World Cup returns to Italy at Sigep it was won by the members of the team trained by Pier Paolo Magni and Diego Crosara. France came second and Switzerland third. This was the key event at Sigep 2012, organized by Rimini Fiera in collaboration with the GelatoeCultura association and Co.gel-Fipe. Thirteen nations competed: Argentina, Australia, Brazil, Canada, France, Germany, Japan, Italy, Morocco, Mexico, Spain, Switzerland and the USA. The theme of the competition was «The fruits of the Earth and Sea». The panel of international technical judges that decreed the Italian victory was made up of the thirteen team managers of the individual teams. The world champions are Leonardo Ceschin, gelato maker from Pordenone, winner in 2011 of the Sigep Gelato d´Oro; Ernst Knam, from Milan (the captain), was responsible for the chocolate sculpture; Francesco Falasconi from Tavullia (PU) the ice sculptor and the chef was Filippo Novelli from Turin. The team was supported by chocolatier-pastry chef Andrea Olivero. Team Manager Pierpaolo Magni trained the team along with Diego Crosara.

The first Pastry Queen: On day two, Sigep 2012 offered the great satisfaction of seeing an Italian, 29-year old Sonia Balacchi, on the throne of the World Pastry Queen, elected by a highly qualified panel of international judges. After the two days, Ms. Balacchi beat the other nine international contestants. Final rankings: 1st Sonia Balacchi (Italy); 2nd Kyun Ran Baccon (France); 3rd Susan Notter (USA). Special mentions for Innovation, to Sonia Balacchi (Italy), Press Award to Susan Notter (USA), Award for the best sugar sculpture to Kyun Ran Baccon (France), for workshop cleanness and organization to Kyun Ran Baccon (France), for the best chocolate cake to Sonia Balacchi (Italy).

Italian Junior Pastry Championship: Davide Verga, 20 years of age, from Como, is the new Italian Junior Pastry and Chocolate Champion. He won the titled, coming ahead of 21-year old Roman Gianluca Forino. The pair will represent Italy at the Junior Pastry World Cup, being held at Sigep 2013. Ten under-22 pastry chefs took part in the Italian Junior Pastry and Chocolate Championship. The panel of judges was led by Gianluca Fusto and Davide Malizia. Special mentions: The best gelato praline went to Davide Verga (20 years of age, Como), the best cake-stand in chocolate also to Davide Verga, the best cake-stand in sugar to Gianluca Forino (21 years old, Rome), the best chocolate cake also went to Gianluca Forino.

Italian Senior Pastry Championship: 23-year old Francesco Boccia from Stigliano in the province of Naples is the new Italian Senior Pastry Champion. The title was contended until the final ballot by his younger brother Marcello, in an exciting challenge in which both won the right to represent Italy (along with Riccardo Patalani from Viareggio, who came third) at the Coupe du Monde de la Patisserie in Lyon in 2013. As far as Sigep participants can remember, this is the first time that two brothers reach world level together at such a young age.

The Idea Workshop – Gelato in Fairy Tales: Entirely focussed on the combination of gelato and fairy tales the proposal of the Idea Workshop, at which for each day of the exhibition the creative area animated by the Maestros of Italian Gelato-making, in collaboration with the Italian School of Gelato, proposed a story for children, on which teams of new graduates from the Italian School of Gelato based their creation of new gelatos, inspired by the atmosphere of the individual tales.

Special guests were the Rimini schoolchildren taking part in the project to make the public aware of the need to combat the phenomenon of bullying Don´t Freeze Our Smile, promoted by the Rimini CNA and Confartigianato Rimini with the collaboration of the University of Bologna, Rimini Provincial Government, Rimini Chamber of Commerce, the CARIM Foundation and Rimini Fiera – Sigep, with the support of Mo.Ca. The children met the Maestros of Italian Gelato Making and the authors of books for children, as well as tasting and voting for the competing gelatos.

1st place went to Nuvola d´Autunno (mascarpone soft cheese, marrons glacés and meringue) made by Valeria Viziello from Matera, Sergio Maniscalco from Palermo and Carlo Piccinini from Fiumicino (Rome); 2nd came Leccatina (strawberry-streaked mascarpone) by Gianluca Giannoni from Vernazza (La Spezia), Massimo Lecca from Sanluri (Medio Campidano) and Enrico Piccinin (Udine); 3rd was Biancarancio Peanuts (stracciatella, orange and chocolate-coated peanuts) by Simona Maroncelli and Mattia Zavatta of Cesenatico.

Coffee Flavoured Ice Cream Contest: This year, the Italian Gelato Makers Association chose coffee as the theme for the competing gelato parlours. This is the final ranking: 1st Cafeteria Gelato Parlour Dalmedio (Lamezia Terme), 2nd Guenther Rohregger (Rome) and 3rd Andriy Vynogradsky (Zhitomir, Ukraine).

1’000 Ideas for a New Flavour – Gelato of the Year 2012: The other traditional contest organized by the Italian Gelato Makers Association is left to the free fantasy of the gelato makers. 1st Gelateria Mariber di Cristina Lacché with the flavour Bitter dark chocolate (Rome), 2nd Gelateria Fratelli Nurzia with the flavour White Eagle (L´Aquila), 3rd Gelateria Golosa di Riccardo Fazzolari with the flavour Golosino (Marina di Gioiosa, Reggio Calabria).

Sigep Bread Cup: Ten nations competed in the sixth edition of the Sigep Bread Cup, the international bread baking championship, with 40 contestants, supported by 80 professionals and pupils. The event was organized by Rimini Fiera and coordinated by Club Arti + Mestieri. At the end, among France, Australia, Germany, Spain, Portugal, England, Israel, Morocco, Mexico and Mali, Israel came out on top. Votes for the entries were given by a Panel of professional judges and a Popular «jury». The former was chaired by Harry Peemoeller, captain of the US team that won at the 2011 edition. During the first four days of Sigep, the tests regarded «Traditional bread», «Healthy bread», a «Baked cake» and «Artistic bread». On the last day, space was dedicated to the pastry contest «Fame», open to newcomers taking their first steps in their profession.

Fame: On the last day of Sigep 2012 the spotlight in the Bread Cup area was on the ´Fame!´, pastry contest, dedicated to newcomers taking their first steps in their profession. This was won by Eden Alkobi from Israel.

The Great Sigep Coffee Championship: The area of Sigep dedicated to coffee was further boosted, with the participation of companies from the entire chain, from the cultivation of plants to espresso and the use of coffee in pastry and chocolate making. The initiative, organized by Rimini Fiera with the patronage of S.C.A.E. / Speciality Coffee Association of Europe, featured the best bartenders and barmaids at international level, as well as a large representation of the sector´s companies. Sigep Coffee was made even more interesting by the Italian Barista Championships, thanks to a three-year agreement between Rimini Fiera and A.C.I.B. / Italian Barista Championship Association. The results were as follows.

• CIBC – Italian Cafeteria Barista Championship: 1st place: Elisa Molle from Frosinone; 2nd place: Eddy Righi from Modena; 3rd – Davide Cavalieri from Brescia.
• Italian Coffee in Good Spirits Championship: 1st place: Francesco Corona (aged 35) born in the Marches, works in Genoa; 2nd place Fabio Menichelli, who has worked for 10 years in Australia; 3rd – Luca Ventriglia (28) from Montesilvano (Pescara)
• Italian Latte Art Championship: 1st place: Chiara Bergonzi (26) from Piacenza; 2nd place: Riccardo Trabattengo (24) from Massalengo (LO), 3rd place: Luca Ventriglia (28) from Montesilvano (Pescara).

First World Dessert Pizza Championship: Sixty contestants from Italy, Poland and Bulgaria fought it out to see who was able to make a pizza able to combine traditional dough and a dressing of patisserie produce. At the end, the best was the one made by Maurizio Gaccione, from Pergine Valsugana (Trento). Second place went to Maurizio Capodicasa from Rome and third to Luana Cestari from Terracina (Latina).

Sigep Giovani 2012: For over ten years, Sigep has hosted schools that hold training courses in the pastry making field. This year, seven took part, each preparing a table with a «pièce», mignons, chocolates and a typical product of the school´s local area. Each school also made a three-tier cake that was judged by the panel along with the table. At the end, the best was Engim Veneto – C.F.P. ´Eugenio Reffo´ Hotel School in Tonezza del Cimone (Vicenza).

Cake Design: A great new feature that met with great success, Cake Design featured areas dedicated to demos, contests, workshops and events. Great interest was attracted by the workshops dedicated to cake decoration and the professional demos, as well as by the twin parade of wedding cakes and wedding dresses. Having seen the excellent feedback, there will be a follow-up to the initiative at Sapore (25 to 28 February), on 25th February (inauguration day), with the award ceremony for the winner of the contest Vote the most Glamorous cake, decided after the scrutiny of thousands of forms (saporerimini.it).

Sigift: Gift art was in the spotlight in the Sigift event area, in which every day visitors were able to take part in thematic demos dedicated to packaging and favours. The area was organized by Sagittarius Design, Associazione F.I.R.B. and publishers Edimemme.

Bio Day: Sigep´s inauguration day hosted the debut of BioDay. An opportunity for in-depth coverage of processes for the integration of Organic products in gelato, pastry and bakery workshops, in addition to the expo proposals of BioSigep. Tasting sessions followed of Organic gelato made at the expo with exhibitors´ excellent products and served in environment-friendly packaging.

Pastaria Day: Sigep – in the Bread Cup area – hosted «Pastaria Day», a day of information and in-depth professional coverage addressing pasta producers, organized by Pastaria magazine and Rimini Fiera. Compared with 2009, prices have dropped, but however business volume has increased, above all exports, which exceeded 50 percent of production. Compared with last year, all markets continued to increase. As was said during the proceedings, overall, the sector is solid and can look to the future with confidence.

Source: Bakenet:eu

Events Rimini, Sigep

The Hershey Company has announced that three of its manufacturing facilities in Pennsylvania US have achieved ‘zero-waste-to-landfill’ (ZWL) status as a result of the company’s ongoing efforts to enhance sustainability through recycling and waste management.

“We are proud of our role as stewards of the environment and of our progress in eliminating waste from our operations,” said Terence O’Day, senior vice president of Global Operations at The Hershey Company. “We achieved ZWL at these facilities through a rigorous process of eliminating waste, recycling and converting waste to energy. Our employees understand the importance of sustainability across our company and are working together to reach our reduction goals.”

The Hershey Company continues to improve its recycling and energy efficiency programmes at all of its US plants. The company has added biogas capturing equipment at four of its US facilities. The equipment captures biogas produced through onsite wastewater treatment and converts it to energy, decreasing the company’s reliance on fossil fuels.

Source: Confectionery Production

Companies Hershey Company

A new food safety report released by the Conference Board of Canada says half or more of all cases of food-borne illnesses in Canada are picked up in restaurants or from other foodservice providers.

The report also stated that Canadians suffer more often from salmonella, e. coli, campylobacter and yersinia than Americans.

The survey emphasizes that the majority of food consumed by Canadians is safe while pointing out that 8.5 per cent of Canadian adults have experienced a food-borne illness in the last year severe enough to force them to miss work.

“The point is Canada does have a good food safety system, but there is room for improvement along the farm to fork continuum, especially in foodservices and at the household level,” said Daniel Munro, principle research associate of the study.

Most illnesses are caused by mistakes in the final preparation and handling of food including reheating as well as cross contamination. It is estimated there are 6.8 million cases of food-borne illness annually in Canada.

Part of the problem can be traced to restaurant inspection systems that are seen as too sporadic to have an impact on restaurants’ day-to-day food safety practices.

However, Garth Whyte, president and CEO of the Canadian Restaurant and Foodservices Association dismissed the report describing it as “shockingly short on facts.”

“This study did not even bother contacting us about what we are doing, and if they had, they would know that there are three government recognized food safety training programs that train tens of thousands food handlers per year,” Whyte said.

The report provides a number of recommendations to improve Canada’s food safety system including providing restaurants and other foodservice providers with timely information and advice on how they can minimize food safety risks.

It also urges governments to build on current consumer awareness initiatives by engaging consumers directly in discussions about food safety in their households.

The report comes on the second day of a two day Canadian Food Summit conference held at the Metro Toronto Convention Centre.

Source: Bakers Journal

Research food poisoning, study

Six out of 10 Canadians eat bagels on a regular basis with nearly a quarter eating these circular delicacies daily or several times a week, Dempster’s Bagel Barometer reports.

To celebrate National Bagel Day on Feb. 9, Dempster’s has launched a new bagel recipe. Dempster’s has also partnered with well-known chef and bagel fan, Bob Blumer, to uncover Canada’s most passionate bagel-lovers and find out what an ultimate Canadian bagel’s defining qualities are.

“As a card-carrying bagel lover, I’m not surprised that millions of Canadians get their bagel on every day and are dedicated to their particular rituals for toasting, topping and eating – finding the right bagel changes everything!” said Blumer.

Canada’s most bagel-loving province is Ontario at 66 per cent, closely followed by Atlantic Canada (61 per cent), and Alberta (59 per cent) in third place. The majority of Canadians (90 per cent) also prefer to go toasted, with one-third topping their bagels with cream cheese.

And when it comes to the ultimate bagel must haves, Canadians are very particular with even toasting (59 per cent), freshness (57 per cent), and variety (47 per cent) rounding out the top three. Following closely is a “crispy, crunchy crust” and “soft and fluffy inside” (42 per cent), and the ability to hold all toppings (33 per cent).

The Dempster’s Bagel Barometer also revealed personality differences between Canadian bagel lovers, with nearly six out of 10 falling into the “craver” category. Whether it’s a hankering for a bagel’s crunchy soft texture, to try something different or to satisfy hunger, the craver chooses bagels to tantalize their taste buds, so it has to be just right. One-quarter of Canadians are “energizers” who to start the day with a bagel fuel up. The remainder are in one of two camps: “connoisseurs”, who take the time to create delicious new ways to enjoy their bagels, and “purists” who eat bagels the same way every time.

“I tick off all the boxes of bagel fanaticism, so I totally connect with the fact that beginning with the right bagel and adding your favourite toppings is an instantly gratifying form of personal expression,” Blumer said. “And while the majority of Canadians prefer cream cheese, butter or smoked salmon, working with the variety of Dempster’s bagels and the Canadian bagel personality profiles has given me the opportunity to look beyond the classics and create some new combinations inspired by my culinary travels. Check out these fast ‘n’ flavorful recipes on the Dempster’s Facebook page!”

In honour of National Bagel Day, Dempster’s has created a new recipe with Canadian taste buds in mind. The company will be taking their new recipe on the road this February and March. The Dempster’s Pop Up Bakery – a larger than life toaster – will be making its way across the country to serve delicious samples to Canadians. Whether topped with cream cheese, butter, or jam, Dempster’s Bagels Toast Up Tour will offer a taste for everyone in markets including Toronto, Ottawa, Calgary, Winnipeg and Vancouver.

The Bagel Barometer survey was conducted by Harris / Decima from Dec. 1 to 4, 2011, via telephone. The survey is based on a randomly selected sample of 1,000 Canadians ages 18 and older. The margin of error for a sample of this size is +/- 3.1 per cent.

Source: Bakers Journal

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