From a marketing perspective, consumers eat with their eyes. But for pastries, discerning consumers require a return on their investment for a pricey item. And that return is a great eating experience. “The consumer really does read the ingredient legend and understands quality,” said Yianny Caparos, president, The Bakery Cos., Nashville. “So, it’s not really a price-driven product; it’s a… Read more »
Consumer demand for chocolate products continues to grow steadily in the Asia market. To help the food industry meet this growing demand, Cargill is partnering with a local manufacturer in western India, to launch its first chocolate manufacturing operation in Asia. The facility is expected to begin operating mid-2021 and will initially produce 10,000 tons of chocolate compounds. “Asia is… Read more »
In an interview with New Food’s Editor, Alison Ordonez, Head of Innovation at Roberts Bakery, discusses the effect of COVID-19 on the bakery, the challenges of repositioning a new snacks range from ‘on-the-go’ to ‘at home’, the importance of flavours, hygiene benefits of individual wrapped products, and future trends. Q: How did COVID-19 affect bakeries like yourselves? Since COVID-19 began,… Read more »
Sara Lee Frozen Bakery announced today that the primary bakery producing Superior On Main® branded sweet baked goods is transitioning to operate as a peanut and tree nut free facility. The bakery produces Éclairs, Brownies, Madeleines, Black & White Cookies, as well as everyday and seasonal Iced Cookies. This is the first major production announcement for Superior on Main® under… Read more »
The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, hosted an exclusive virtual press event in Japan to announce its collaboration with local chocolate manufacturers, artisans, retailers, and wholesalers such as Morinaga, Yuraku Confectionery, FamilyMart Co., Ltd., G+ Spread, Le Chocolat De H, Chocolate Design and J.Maeda to make sustainable chocolate the norm for the… Read more »
» The FAO Food Price Index* (FFPI) averaged 96.1 points in August 2020, up 1.8 points (2.0 percent) from July and 2.1 points (2.2 percent June) higher than its level in the corresponding month last year. The August value, the highest since February 2020, represented an increase for the third consecutive month. While a weaker U.S. dollar provided support to… Read more »
Cake production represents a very creative side of the bakery industry. So, product innovations take place continuously. “The changes are driven by the creativity of our customers, the ever-changing consumer demand and the availability of new technologies,” explains Luc Imberechts, owner of Bakon USA Food Equipment, citing as one example the possibilities offered by ultrasonic cutting of full sheets of… Read more »
The International Cocoa Initiative (ICI) has called for ‘a massive expansion’ of collaboration from the industry’s key players to reach out at risk children and adults who are vulnerable to forced labour within the sector, reports Neill Barston As the child-protection organisation revealed to Confectionery Production in its lates 2021-26 strategy, its main goal remains increasing children’s and workers’ rights… Read more »
Bimbo Bakeries USA Inc. (BBU), the largest baking company in the United States, has partnered with international recycling leader TerraCycle to make their bread, buns, bagels and English muffin bags in the United States nationally recyclable. As an added incentive, for every pound of packaging waste sent to TerraCycle through the Bimbo Bakeries USA Bag Recycling Program, collectors earn points… Read more »
