According to «Bread + Bakery Products», a new Market Update from market intelligence provider , retail sales of bread and bakery products in the UK increased in value by 3,4 percent in 2013. This growth is impressive considering the long-term decline of bread consumption in the UK.
Nestlé has created a blueprint for a new type of factory that can be built in half the time of a more traditional one for about 50%-60% of the cost.
It was only as a woman d’un certain âge, as the French say, that I fell hard for croissants. As an impoverished student in France years ago, I was perfectly content with baguettes. But later in life, during a visit to Paris, it happened. I found myself sneaking out early each morning to search the boulangeries for the lightest, flakiest, most delicate croissant.
Healthy Grid, an oral health company, has announced that it will soon be launching Loloz, cavity-fighting lollipops, designed to enable consumers to fight cavities while enjoying a sweet treat.
Sales in the U.S. of frozen and refrigerated cakes and pies declined as consumers begin to view them as indulgences and focus on fresh flavours, suggests Mintel research.
Nestlé has unveiled a new chocolate moulding and packing line in Ecuador which will use the country’s prized Arriba cocoa beans to make value-added chocolates for export and domestic consumption
uergen Steinemann, CEO of Barry Callebaut, said: “I am satisfied with our third-quarter volume growth which was driven by the acquired cocoa business, emerging markets and our Gourmet business. As we continued to focus on increasing our product margins, we concentrated on selective growth in developed markets. While the cocoa powder market remains challenging, we are very satisfied with the integration of the acquired cocoa business.”
Flaky like a croissant, golden like a popover, sticky like a cruller and hard to pronounce, kouign-amann (pronounced queen-ya-mahn, which translates to “butter cake”) is a layered pastry coated in sticky-crisp sugary crust. The pastry, which originated in the Brittany region of France (where they speak Breton, a Celtic language), is developing a following across the U.S., including local spots: Alliance Bakery, Floriole Cafe & Bakery, Nico Osteria, Sweet Cakes Bakery in Wicker Park and Hewn in Evanston.
200 key stakeholders in the cocoa value chain met in Davos, Switzerland from 17-19 June for CHOCOVISION 2014. Following the decision from CHOCOVISION 2012 to work together in order to ensure long-term supplies of quality cocoa, this year’s participants expressed their commitment to CocoaAction.
