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Merry Christmas and a Happy New Year 2018

December 16th, 2017

FERRÉ CONSULTING Holding Group – Europe / USA wish you a Merry Christmas and a Happy New Year 2018 filled with health, work, joy and humanity.

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The gluten-free opportunity: New rewards await

January 14th, 2017
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If 2016 taught the restaurant industry anything, it’s that diners not only want to know what’s in their food, but also what’s being kept out. Consumers are clearly sending the message that unhealthful items, such as artificial preservatives, colors and flavors, as well as a growing list of questionable additives and genetically modified foods are unwanted. And they’re willing to pay for it.

The gluten-free demand, which started a few ago, shows no signs of abatement. Instead, the trend is giving indications that it’s spreading to include all restaurant sectors, including those offering quick-service sandwiches and fast casual concoctions of all sorts.

“For all the recent talk that gluten-free is a dying fad, the reality is that more and more people are reducing the amount of gluten that they consume. At the same time, consumers are demanding better ingredients, even in indulgent foods like pizza.”
— Charlie Pace, Smart Flour Foods President and CEO

Fortunately for brands seeking gluten-free buns and other bread products, the previous demand for such doughs from pizza restaurateurs has brought a lot of new products and players into food service. That’s particularly timely since current data indicates the demand for gluten-free products of all ilk may well be poised to explode.

The demand

Over the next three years, the restaurant business’s demand for gluten-free food products will likely double.  Statista reported that in 2006, gluten-free and so-called “free-from” foods rang up about $0.9 billion in retail food sales. By 2020, Statista said its data indicated that sales of those same foods will total $23.9 billion in the U.S.

Part of what is driving that more widespread embrace of gluten-free products — particularly in pizza dough — is the fact that the number and flavor of such doughs has evolved tremendously in recent years. What was once, back in the early 2000s, barely edible, now is an assortment of richly flavored and textured offerings from gluten-free sources using everything from rice to amaranth.

Smart Flour Foods is one bread and pizza dough vendor that’s making quite a business out of what are often “ancient” and heretofore geographically isolated grains, including teff and sorghum.

“Our products are available at restaurants nationwide, including popular chains like Mellow Mushroom, Giordano’s, Pie Five, Blue Moon Pizza, The Original Pancake House and Lifetime Fitness,” Smart Flour Foods President and CEO Charlie Pace, said in an interview with this website. “Chefs are starting to use our flatbreads as a base for creative appetizers, while our new hoagie rolls can be used for a wide variety of applications, from gourmet subs to grilled cheese. So, we’re excited because we believe that even more consumers will gravitate towards whole grains, natural ingredients, a healthier lifestyle and gluten-free products as well, as a part of that.

“The gluten-free food category grew 136 percent from 2013 to 2015, topping $11.6 billion, according to research from Mintel, an industry market intelligence agency.”
—  Cynthia Kupper, Gluten Intolerance Group CEO

“For all the recent talk that gluten-free is a dying fad, the reality is that more and more people are reducing the amount of gluten that they consume. At the same time, consumers are demanding better ingredients, even in indulgent foods like pizza. Our products meet right at the intersection of all of those needs, and we couldn’t be more excited about the opportunity to reach an even larger customer group in 2017.”

Similarly, a number of gluten-free advocacy groups are cropping up to help restaurateurs choose wisely when it comes to their gluten-free offerings. For example, the non-profit Gluten Intolerance Group is serving as an advocate for those whose medical histories or personal preferences lead them to seek truly gluten-free food when eating out. As part of that role, the Gluten Intolerance Group offers a restaurant certification program for brands seeking to initiate proven safe practices in their gluten-free operation for their patrons.

“The market demand continues to grow in the US and globally,” Gluten Intolerance Group CEO Cynthia Kupper, said in an interview with this site. “As more people are diagnosed and become aware of gluten-related disorders, the demand is increasing. The gluten-free food category grew 136 percent from 2013 to 2015, topping $11.6 billion, according to research from Mintel, an industry market intelligence agency.”

Kupper, a registered dietician, said her organization’s restaurant certification program is shaped to the type of restaurant participating to ensure best practices in gluten-free meal production. Through her work with a number of national food service brands, she said it appears that many restaurateurs are operating with “old information regarding what is and isn’t gluten-free.”

“They also are not inclined to switch out an ingredient that contains gluten for one that doesn’t, such as using a gluten-free soy sauce. This may be because they do not know to do so, or it may be because of monetary reasons. Just switching to a gluten-free brand would open the door to so many more items being gluten-free, especially on Asian menus.”

California Pizza Kitchen’s gluten-free experience

“We take great care in producing the pizzas in a specified area within the restaurant, (which are) baked separately in tins, and delivered to the table by a manager. We also use color-coded utensils in preparing the pizzas and store gluten-free ingredients in separate, designated spaces.”
— Brian Sullivan, California Pizza Kitchen SVP of Culinary Innovation

One of the businesses that Gluten Intolerance Group has worked to certify is California Pizza Kitchen. The Kitchen’s leadership team reports that their system-wide move away from gluten has been a simultaneous move into their customer’s gluten-abhorring hearts

“We partnered with the Gluten Intolerance Group to offer four certified gluten-free pizzas on our menu, which we introduced in 2013,” California Pizza Kitchen Senior Vice President of Culinary Innovation Brian Sullivan, said in an interview with this website. “These four certified gluten-free pizzas are prepared using strict procedures … (and) a certified gluten-free crust … made with rice flour and other ingredients verified by our suppliers as gluten-free.

“We take great care in producing the pizzas in a specified area within the restaurant, (which are) baked separately in tins, and delivered to the table by a manager. We also use color-coded utensils in preparing the pizzas and store gluten-free ingredients in separate, designated spaces.”

Where there’s a will, there’s a way

California Pizza Kitchen’s experience is one of many similar experiences at other brands that prove the American market’s uncanny knack for finding creative entrepreneurs to meet every form of market demand.

The demand for gluten-free products has spawned the growth of rice and potato flour producers, as well as some even more innovative answers to the challenge, including those now produced by Smart Flour Foods. The company delved into culinary history to find and produce food sources for gluten-free doughs that are actually some of the most ancient grains ever used by mankind, such as teff.

Pace said getting those grains back into broader use has actually been a kind of modern reincarnation across the food service spectrum. In fact, one of the brand’s biggest success stories is not even a pizza producer, but the Lifetime Fitness brand, where chefs use Smart Flour doughs to create flatbread concoctions for guests.

“Lifetime Fitness made a decision to serve their flatbreads on one uniform crust that would simultaneously address their requirements for quality, taste/texture, and food allergy sensitivity,” Pace said. “So now anytime a customer orders a flatbread, it arrives on our product. The gluten-free aspect is only one of many important attributes such as whole grains, clean ingredients, and an elevated nutritional profile.”

Still, it’s important to keep in mind that for many diners, gluten-free products are not just chosen because of their flavor, but because they do not create possibly serious health effects.That’s why organizations, including the Gluten Intolerance Group, stress that while they are all for restaurateurs who choose to take their businesses down this path, they want to also ensure those business leaders also know the risks that come with it.

Source:  pizzamarketplace.com

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Merry Christmas and a Happy New Year 2017

December 6th, 2016
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FERRÉ CONSULTING Holding Group – Europe / USA wish you a Merry Christmas and a Happy New Year 2017 filled with health, work, joy and humanity.

postal_foto_2016

 

Here is the animated greeting card
If you can not play the Flash version you can acces youtube version:

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Merry Christmas and a Happy New Year 2016

December 5th, 2015
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Ferré & Consulting Group – Consulting Alliance Holding wish you a Merry Christmas and a Happy New Year 2016 filled with health, work, joy and humanity.

 

postal_eng_2015

Here is the animated greeting card

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Ferré & Consulting Group

Merry Christmas and a Happy New Year 2015

December 6th, 2014
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Ferré & Consulting Group – Consulting Alliance Holding wish you a Merry Christmas and a Happy New Year 2015 filled with health, work, joy and humanity.

navidad-2014

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Ferré & Consulting Group

New joint venture of Ferré Consulting & Associates USA

March 8th, 2014
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ferre-usa-200pxhernandez-and-company

Ferré Consulting & Associates USA, INC. (Holding Group)  joint venture with Hernandez & Company, LLP.

Hernandez & Company is a boutique CPA firm specializing in national and international corporate services since 1992. We provide multi jurisdiction tax compliance and superior on-demand accounting services. Services offered:

  • International Corporate Advisors
  • Outsourcing Corporate Solutions
  • Human Resources & Payroll Services
  • Mergers & Acquisitions
  • Accounting & Taxation

Their multilingual professionals have broad experience in helping corporations manage their accounting and tax burdens as well as complying with today’s complex reporting requirements. It takes thorough planning on a global scale and having the most effective overall tax structure in place to address specific issues and long-term business goals. At Hernandez & Company, you will have extensive national and international affiliate resources that will assist in these matters.

We strongly believe in the value of relationships. We view every client relationship like a partnership, and truly believe that our success is a direct result of yours.

More info at website here

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Companies, Ferré & Consulting Group

Merry Christmas and a Happy New Year 2014

December 7th, 2013
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Ferré & Consulting Group – Consulting Alliance Holding wish you a Merry Christmas and a Happy New Year 2014 filled with health, work, joy and humanity.

felicitacion2013

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Ferré & Consulting Group

IBIE 2013

August 30th, 2013
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ibie2013-2

Visit us at booth 6052 of IBIE 2013 from 6 to 9 October in Las Vegas, Nevada (USA) at the convention center in the same city. Ferré Consulting USA and Aston Foods  will be happy to assist you and explain in detail all the advantages that the Vacuum Cooling System can bring in their production lines.

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Events, Ferré & Consulting Group

Vacuum Cooling

August 9th, 2013
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Ferré & Consulting Group (Holding Group) is Aston Foods’s official consultant   for implementation of vacuum cooling in your industrial or artisanal lines

Whether you want to cool rolls, bread or cookies, biscuits, plaits, fruit cakes or even croissants quickly, vacuum-cooled products will remain fresher for longer and will therefore have a longer shelf life. Whether it is partly baked products intended for finish baking or fresh products around 99% of the range can be refrigerated using vacuum cooling. Cost savings are achieved while improving the quality of the result by replacing deep freezing. Make an appointment for a no commitment presentation.

croissant-vacuum-cooling

Vacuum cooling uses evaporation enthalpy, or more put simply, the heat of evaporation. The water starts to evaporate with increased negative pressure. Evaporation causes the products cool in a natural and physical way. Aston Foods’ plants are set up in such a way that the flavourings and moisture content of the baked goods are not impaired as far as possible.

The enthalpy of vaporization, also known as the heat of vaporization or heat of evaporation, is the energy required to transform a given quantity of a substance from a liquid into a gas at a given pressure (often atmospheric pressure).

It is often measured at the normal boiling point of a substance; although tabulated values are usually corrected to 298 K, the correction is often smaller than the uncertainty in the measured value.

The heat of vaporization is temperature-dependent, though a constant heat of vaporization can be assumed for small temperature ranges and for Tr<<1.0. The heat of vaporization diminishes with increasing temperature and it vanishes completely at the critical temperature (Tr=1) because above the critical temperature the liquid and vapor phases no longer exist, since the substance is a supercritical fluid.

Industrial process

Artisan process

If you are interested contact us.

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Bakery, Ferré & Consulting Group, Pastry, Technology ,

Merry Christmas and Happy New Year 2013

December 7th, 2012
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Ferré & Consulting Group – Consulting Alliance Holding wish you a Merry Christmas and a Happy New Year 2013 filled with health, work, joy and humanity.

“People serving people”

Click on image to view our Christmas card

Click on image to view our Christmas card

Happy Holidays !

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Ferré & Consulting Group