DuPont Introduces Alternative to Ascorbic Acid for Bakery Products

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Enabling bakers to produce cost effective, high-quality products with the DuPont™ Danisco® GRINDAMYL™ SUREBake product range.

The rising costs of ascorbic acid is prompting many baking industry manufacturers to search for an alternative dough strengthener. Regulatory measures on environmental compliance and control in China have caused price hikes on ascorbic acid to continue. This poses significant challenges for bakeries to produce high-quality products while maintaining good profit margin.

DuPont is the only producer of Hexose Oxidase that is an alternative to ascorbic acid for bakery products. Unlike existing oxidative enzymes, the hexose oxidase technology present in the DuPont™ Danisco® GRINDAMYL™ SUREBake product range can utilize many different sugar molecules as a substrate rather than just glucose alone. This helps improve the gluten network in dough systems through oxidization during mixing and fermentation, forming stronger bonds between the gluten, thereby giving a better production with a drier dough and thus no stickiness issue.

“The price of ascorbic acid is still rising,” said Lee Lai See, Food Enzyme Business Director for ASPAC. “As many ASEAN manufacturers buy ascorbic acid from China, an increasing number of customers are switching to a GRINDAMYL™ SUREBake product fully or partially to buffer their cost. By using GRINDAMYL™ SUREBake, bakers will be able to reduce their production cost while maintaining the dough processability with improved baking performance such as better water absorption that result in bigger bread volumes.” she added.

The GRINDAMYL™ SUREBake product range can be used in any process where flour requires an extra oxidative effect to create the desired properties and improvement of flours. The Hexose Oxidase provides an excellent dough strengthening effect in the presence of oxygen and react with either mono or disaccharides – unlike glucose oxidase, which is more dependent on flour variations and procedures. Hexose oxidase has a strong affinity for its substrates, which makes it a powerful biological oxidant.

The strengthener can be used in various procedures and applications where a highly stable system is required. With the GRINDAMYL™ SUREBake product range, millers and bakers can expect to gain benefits in:

·         Increased tolerance towards variations in processing parameters

·         Reduced dough stickiness

·         Increased water absorption

·         Supplementation of chemical oxidants (including ascorbic acid, ADA etc)

·         Improved shape and dimensions of the final bread product

·         Increased bread volume

Manufacturers who have used a GRINDAMYL™ SUREBake product have seen improved bread quality in various applications. The strengthener can also be used in various procedures where a highly stable system is required, such as frozen dough.

Source: DuPont


Ultimate Baker Announces the Release of Naturally Colored Xylitol Baking Products

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Sugar-substitute opens up broader diabetic options for baking excellence.

Ultimate Baker recently launched a range of Kosher-certified naturally colored xylitol baking accessories for the diabetic market. Xylitol is an FDA approved sugar substitute that has a very low glycemic index and does not spike blood sugar or insulin.

Craft blended with all-natural fruit and vegetables, Ultimate Baker xylitol is made from 100 percent plant fiber and is designed specifically for use by diabetics. Xylitol is a natural occurring polyalcohol found in most plants, fruits, vegetables and hardwoods. Xylitol almost perfectly mimics the natural sweetness of sugar, while having 40 percent fewer calories.

In addition, though xylitol is technically classified a carbohydrate, xylitol is a low-carb substance due to its minimal impact on blood sugar levels. Studies have shown that xylitol carries a glycaemia index rating of 7, as opposed to the 60–70 rating carried by normal sugar.

Ultimate Baker offers a growing assortment of natural baking and cake decorating products intended for professionals and home chefs alike. An extended variety of colors, sugars, glitters, luster dusts and flour options ensures that every baking artist will have what they need on hand to perfect both baked and confectionary creations.

“Our goal is to create high quality products that are both visually appealing while free of the harmful synthetics and preservatives which are dominant across the baking industry. Xylitol is a product we’re just as proud to serve our families as we would all of our customers,” said Sue-Ellen Cutler, VP of New Product Development.

With the CDC estimating that over 100 million people now live with diabetes or prediabetes in the U.S. alone, development of safe, natural cake decorating alternatives is rapidly becoming crucial.

About Ultimate Baker

Ultimate Baker is a baking accessories company that manufactures and distributes all-natural baking and cake decorating products. Ultimate Baker carries a wide selection of supplies while specializing in baking decadence: including fondant, natural food coloring, kosher certified baking sugars, luster dusts, glitters, bakeware and other cake decorating supplies. Wholesale bakery accounts are also available for those who qualify.



Could a chocolate tax tackle sugar consumption in the UK?

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Following the introduction of a levy on sugary soft drinks in the UK earlier this year, it has been reported that similar measures could potentially be introduced for chocolate and confectionery as soon as 2020. But how effective are such actions really likely to be at helping tackle the nation’s sweet tooth, particularly within a category so defined by indulgence?

GlobalData’s latest research reveals that a tax on chocolate and confectionery might be less impactful at altering consumption habits than the government would hope.

According to GlobalData’s Q3 2018 survey, 57% of UK consumers think they would buy fewer products, or stop buying them altogether, as result of a potential tax on confectionery or chocolate. While this does demonstrate that taxation may encourage many consumers to cut down, the figure is significantly lower than the global average (74%). In fact, of the 40 countries surveyed by GlobalData, only Japan and Denmark were less likely to be impacted by such a tax.

Furthermore, those who consume chocolate or confectionery most frequently – arguably those who may need to curb their consumption the most – were found to be the least likely to consider changing their habits if taxes were imposed.

Chocolate and confectionery, by its very nature, is an indulgence-led purchase. Those consuming it will likely be well aware of the sugar content and potential health implications, yet still choose to treat themselves. An influx of premium chocolate and confectionery launches in the UK (for example the Ruby KitKat) in recent years is evidence that higher prices are unlikely to stem consumption.

Strategies that offer consumers a healthier way to indulge could be more effective at reducing sugar intake than taxation. Smaller pack formats or lower sugar formulations, like Cadbury’s soon to be launched reduced-sugar Dairy Milk, for example, still allow consumers to have a sweet treat, while at the same time cutting their sugar intake.



76 thousand visitors at 2018 iba Munich

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Iba 2018 wrapped up its five day trade show in Munich on September 20, 2018. The show featured new additions to its growing repertoire, such as offering digital solutions to bakeries, and adding a speakers corner.

This international trade show featured bakers from Brazil, China, Germany, Iceland, Japan, Norway and Taiwan. The UICBC Junior World Championship of Confectioners competed on the 19th and the 20th of September. Haoran Lyu of China won the international competition of the best junior confectioners. Zhou Bin and Peng Fudong from China are the winners of the “iba-UIBC Cup of bakers”

Bakers, baking equipment manufacturers, and ingredient suppliers were in abundance at the show, providing information for every level of bakery and patisserie specialists. Exhibitors from 50 countries covered the entire spectrum of baking goods, from confectioners, restaurateurs to food retailers.

Sustainable packaging and foods were one of many new topics discussed. From the change in Germany’s food regulations to allow mealworm flour, to the use of blockchain records to measure authenticity or freshness, iba had something for every niche in the industry.

Iba.TO GO! brought some innovations in the snack industries, from ingredients and preparation, through to sustainable packaging solutions. Speakers also discussed changes in shop design, and offered workshops and displays. Iba.Operate offered a market overview which was a first for this trade show. While solutions for process optimization and food safety are staples for this show, the addition of digital changes added a new level of complexity to the food industry.

Iba.ACADY offered baking workshops for novice and expert bakers, introducing visitors to German classics through hands-on demonstrations.

Source: Bakers Journals


High IQ Baking Technology: Industry 4.0

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Robots, artificial intelligence, the cloud, algorithms, machines that talk to each other, perform complex analyses and provide highly specific alerts. Welcome to the world of Industry 4.0.

Profits are maximized as a result of the accurate synchronization of several mechanisms. In baking facilities, this means optimizing productivity, achieving a maximum level of flexibility to be able to adapt to changing trends quickly, reduce costs and minimize waste. Industry 4.0 provides the tools to achieve this.

“Smart” Bakery Projects

As a technology supplier that develops and provides state-of-the-art equipment, Mecatherm shares their views on IoT benefits in the industry. “We consider that in industry 4.0, and particularly in the project management regarding production lines, there are several phases, which we are presenting during iba as well. You need industry 4.0 for the entire industrial life cycle of your production line. This starts from the pre-project stage, through to the development and completion of the project, and includes training staff, installing and running the production line. Afterward, you operate and manage your production flow. The last phase is maintenance,” Raymond Nogael, group director of marketing and business development at Mecatherm tells us. For each of these before-during-after stages, the company defines specific industry 4.0 solutions:

  • A virtualization solution is designed to help with the first “before” stage: the complex, future production line is rendered in 3D, helping the manufacturer fully understand the environment, learn how to install the line, and be confident with the future asset.
  • Simulation is another solution we propose, with two objectives: finding the right parameters of the line by simulating production of specific goods, and finding the right changeovers on the long run, which benefits the manufacturer. All parameters in terms of quality control, proofing, baking, etc., can be set in the system to get the best changeover for each product, and in this way maximize production. Flexibility is very important, and it not only implies having the right equipment but also optimizing it as much as possible.
  • The emulation tool is dedicated to equipment: for each machine, there is a specific program allowing the 3D visualization of all the sensors. This helps operators understand how to detect problems, alerts, and to remotely control the equipment and even repair it. This is especially important in the case of very large pieces of equipment, which can be as tall as 8m, for example. Both the emulation and the simulation tools are developed with Siemens.
  • For the “after” stage, for the maintenance of the line in use, we are launching a new concept of e-connect, an application that analyzes the large amount of data stored in the cloud and all deviations that may occur in processes, equipment, or product quality. The application will then send a warning directly to the device: at this point, we are not talking about a problem yet, but identifying any deviation from set parameters (i.e. temperature changes, chamber sounds varying in intensity with as little as 0.1 bpm, changes in product size, etc). This will make maintenance truly predictive.

Integrated Data and Process Control

Shick Esteve provides integrated data and process control that focuses on giving customers greater access to their data, Travis Stoll, director of service and technology, tells us on behalf of the company. Clarity ™ by Shick Esteve provides clarity of data in a contextual format, allowing customers to make real-time decisions that will maximize their production.

Jason Stricker, director sales & marketing with Shick Esteve, adds that “Many bakeries are still relying on hand-written tracking sheets for raw ingredient lots, and many of these then must be transcribed into their manufacturing software. The duplication of effort increases labor and allows the potential for simple data entry mistakes. Automating lot tracking using bar codes and RFID-type scanners allows a single point collection of the data that can then be electronically transferred upstream.”

Automation will typically be driven by a need for greater hourly production, increased accuracy of ingredient additions to the process, greater consistency, or labor/material savings. “Processors stand to greatly reduce the cost of ingredients when they can switch from bags to bulk storage. When it comes to minor ingredients there is typically less in material savings, but the increased accuracy and consistency of final product can be quantified,” adds Stoll.

Shick Esteve’s Automated Ingredient Management (AIM/ES Track) software integrates with new and existing automated ingredient handling systems. “Our software provides recipe and batch management, production scheduling, lot tracking, traceability and process data acquisition. It can integrate with various front-end management software seamlessly. We can push data upstream to eliminate data entry requirement or allow their system to extract the data required for reporting. All data can be warehoused onsite or in the cloud, allowing for extensive and complete recordkeeping, explains Stricker.



Two Chefs of the Year crowned at Summit

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Canada’s top pizza makers were named at the Canadian Pizza Summit and Chef of the Year Competitions.

This year two winners shared the title of Chef of the Year. Chef of the Year (Traditional) is Giuseppe Cortinovis of Ignite Pizzeria in Vancouver. Chef of the Year (Open) is Dean Litster of Armando’s Pizza in Windsor, Ont.

Cortinovis’ pizza is called The Queen, a twist on the Margherita, while Litster’s winning entry was a creative pizza he dubbed The Dean Martin.

Giorgio Taverniti of Frank’s Pizza House in Toronto took second place in the Traditional; Giovanni Campisi of Casa Mia Ristorante in Niagara Falls took third place.

Marco Caveglia of Tuscan Wolf Pizzeria in Whitby, Ont., took second in the Open; Maurizio Mascioli of Maurizio’s Inc. in Parry Sound, Ont., took third place.

Congratulations to all the winners and to the enthusiastic pizzerias who attended the show and cheered them on!

James Timothy of Zen’Za Pizzeria in London, Ont., triumphed in the Great Pizza Box Fold-Off after folding 10 large boxes in one minute, 3.7 seconds.

Thank you to our judges, Joe Leroux of Amadio’s Pizza in Port Credit, Ont.; Roberto Vergalito of Roberto’s Pizza Passion in St. Catharines, Ont.; Tom Stankiewicz of Bondi’s Pizza in London, Ont.; Kyle Rindinella of Enoteca Sociale in Toronto; and Rocco Agostino of Pizzeria Libretto and Enoteca Sociale in Toronto.

Informative education sessions were led by Dale Willerton, The Lease Coach, on 13 mistakes operators make when leasing; David Coletto of Abacus Data on the millennial mindset; Service Canada on getting a Labour Market Impact Assessment as a step toward applying to hire a Temporary Foreign Worker; and Mike von Massow of the University of Guelph on how pizzerias can adapt to the changing delivery landscape.

Canadian Pizza would like to thank Faema Canada/Moretti Forni Ovens for hosting the event at their showroom, a lovely renovated Ford plant on Dupont Street in Toronto.

The Canadian Pizza Summit and Chef of the Year Competitions are presented by Canadian Pizza magazine and supported by Platinum sponsor Moretti Forni distributed by Faema Canada, Gold sponsors Ardent Mills and Parmalat/Galbani, and Silver sponsor Escalon Premier Brands/Heinz, as well as our amazing exhibitors.

Check out highlights of the show in our Facebook photo gallery and look for more coverage of the event online and in upcoming issues of Canadian Pizza magazine



World first: Dutch start-up launches zero-chemical additives and sweeteners

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Rotterdam-based start-up, 7th Circle BV, has launched their new range of natural, healthy additives called Fooditive. The launch heralds the introduction of the world’s first zero-chemical additives to the food and beverage market. The new Fooditives are derived from wholly food waste and include emulsifiers, sweeteners, thickening agents and preserving agents.

“The products help companies in the food and beverage industry to use additives with no chemicals, allowing their products to be completely natural and able to stand on the supermarket shelves without risk of harm to human health,” says 7th Circle BV’s Founder and Food Scientist, Moayad Abushokhedim.

Abushokhedim explains: “Our blends are made from 100 percent natural products, we use only fruits and vegetables to produce them.”

“We truly rely only on those items,” notes Abushokhedim, “And we use some types of heat and machines that we have developed to create a new process that allows us to generate such ingredients, add to that that each process and each blend is different.”

“Fooditive can be used in all kind of ready to eat food and drinks or prepared food, either frozen, canned and dairy products. Our sweetener is already in use with some brands in the beverage industry.”

The natural additives are derived from food waste to promote sustainability and build a circular economy. The emulsifiers are derived from potatoes, the sweeteners are derived from pear and apple skins, the thickening agents are derived from banana skins and the preserving agents are made from carrots. The food waste is sourced directly from partnering farmers and supermarkets.

The natural sweeteners are also zero-calorie, making them safe for individuals who have diabetes or eager to lose weight.

“All of our products are made from fruit and vegetable waste to create a one hundred percent sustainable and circular economy, and we believe that our commitment to the environment gives us back a great thing – health,” states Abushokhedim.

“Formulating great-tasting foods with reduced- or zero-calorie sweeteners will help the world cut down on consumption of sugar. Fooditive, therefore, does not contribute to obesity-related conditions including heart disease, stroke, type 2 diabetes and certain types of cancer.”

7th Circle BV also has an extensive system for ensuring food safety that includes testing for heavy metals and pesticides to make the highest quality products. To improve their sustainability portfolio, 7th Circle BV also power their production with renewable energy.

The use of additives and sweeteners is highly prevalent and essential in today’s food and beverage industry. Current sales of Fooditive products are exclusively business-to-business. Meanwhile, 7th Circle BV hope to grow awareness that natural, healthy additives exist and that there is a market for them.

“Consumers want to understand what they eat,” claims Abuskhokhedim. “At 7th Circle BV, we specialize in the production of all-natural additives and sweeteners because we believe that is what consumer desire and what the environment needs.”

“Now anyone can enjoy their favorite, sweet items without feeling guilty or becoming physically unwell.”

“We worked for six years on R&D with the University of Jordan, with some support from Wageningen University, until May this year, which then allowed us to start the company and production,” he adds.

“The product is now in pre-sales process, we are dealing with high potential clients starting in the Netherlands and we are expanding into Sweden and UK in 2019,” he reveals.

7th Circle BV is located in Rotterdam, in the Netherlands, with the plan of having the same manufacturing process in Southampton, UK and Stockholm, Sweden sometime in the future.

Abushokhedim also notes that the company is welcoming investors to help to take this project to the next level. The initial funding has come from personal investors and 7th Circle BV is also launching a crowdfunding campaign with in Sweden this month.



7th annual World Chocolate Masters Final

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From October 31 to November 2, the Salon du Chocolat Paris 2018 will host the World Final of the World Chocolate Masters. 20 finalists, each representing their country, will show their creative artisanship with chocolate to win the prestigious title of World Chocolate Master 2018.

During these three days, the salon will be transformed into a spectacular arena that will put new talent in the global spotlight. The event will be open to the public and livestreamed on facebook and YouTube for every chocolate-lover to join.

Practical information

The 2018 World Final of the World Chocolate Masters will take place in:

SALON DU CHOCOLAT – PARIS – Porte de Versailles – Hall 4

31 OCT – 2 NOV 2018
Accessible during salon opening times.

Tickets to the salon include free access to the public space of the 2018 World Final.

As of spring 2018, they can be purchased at:

The event will be livestreamed at
World Chocolate Masters channel on Youtube

3 rounds : A new set of creative challenges

During this 3-day competition event, contestants will be asked to create and/or present 7 assignments to the jury. Each of them should reflect the Futropolis theme: in the participant’s ingredient selection, the flavours they create, the shapes and presentations.

ROUND 1: Oct 31

All 20 finalists

Assignment #1
Chocolate showpiece ‘The Futropolitan’

Assignment #2
Chocolate Travel Cake (Gâteau de Voyage)

ROUND 2: Nov 1

All 20 finalists

Assignment #3
Or Noir ‘Futurology’

Assignment #4
Chocolate Snack to Go

Assignment #5
Moulded chocolate bonbon

ROUND 3: Nov 2

10 finalists with highest score (round 1+2)

Assignment #6
Fresh Patisserie of Futropolis

Assignment #7
Chocolate design ‘City of Tomorrow’


Food-tracking blockchain wins big with FDA’s new food recall policy

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The US Food and Drug Administration (FDA)’s  September 26th announcement that it plans to name retailers selling food that is being recalled instead of focusing just on food manufacturers looks like a big win for food-tracking blockchain. The latter is the same technology that underpins bitcoin digital currency.

The FDA’s draft rules are primarily intended to apply to ‘serious recalls’ where consuming affected food ‘has a reasonable probability of causing serious adverse health consequences or death to humans or animals.’

A need for actionable information in time to make a difference

While this is a high bar for disclosure, the FDA’s announcement is likely to drive adoption of food-tracking blockchain technology on an industrywide scale, sooner rather than later.

In the past, the FDA has been reluctant to share the names of specific stores selling recalled food because of concerns over supplier-retailer relationships. This concern is ebbing as the FDA puts more emphasis on safety, and less on confidentiality.

Blockchain will no longer be ‘optional’ for some Walmart suppliers in 2019

Some food retailers have already climbed aboard the blockchain train. Just days before the FDA’s announcement, Walmart set a deadline of 31 January 2019 for direct suppliers of lettuce, spinach, and other greens to join its food-tracking blockchain initiative, one it calls ‘the equivalent of FedEx tracking for food.’

Greens have been especially prone to contamination as they are perishable, difficult to sanitize, and are consumed shortly after purchase. Earlier this year, E. coli contamination of romaine lettuce grown in the Yuma, Arizona region spread to 36 states, sickening hundreds of Americans and killing five, per the Centers for Disease Control. Investigators spent months trying to pinpoint the contamination source.

According to a report in The Wall Street Journal, every lettuce processor in the US took a financial hit from the romaine lettuce contamination episode including companies that were not part of the outbreak. Confusion reigned in the early stages of the outbreak as investigators struggled to identify the source of the problem.

Food-tracking blockchain should make that task faster and easier. Unlike conventional paper or electronic records which tend to be siloed and lacking in uniformity, blockchain enables real-time tracking and is encrypted and stored in a shared digital ledger.

‘Big Food’ puts trust in IBM’s Food Trust

‘Big Food’ has already been experimenting with food-tracking blockchain. Nestle, together with nine other food makers and retailers including Unilever, Tyson Foods, Dole Food, Driscoll’s, and Kroger, have conducted over a year of tests on a new blockchain system called Food Trust that is based on IBM’s blockchain technology.

Blockchain preserves one consistent history of transactions and also establishes ownership and authorship credentials that cannot be faked. It also increases the potential for more surgical food recalls by enabling trace-backs that can be run in seconds, not days or weeks. This means that food makers may encounter fewer costly blanket recalls.

Consumer awareness of breakthrough technologies like blockchain may be low, but interest in the issues that blockchain can address is high, especially for supermarkets.

Blockchain addresses a key factor that drives supermarket choice

High-quality fresh produce is the single most influential factor when deciding where to shop for groceries and blockchain can help ensure that fresh produce stays ‘high-quality.’

According to a GlobalData 2018 Q3 consumer survey, 69% of global consumers said high-quality fresh produce was the most influential factor in deciding where to shop for groceries. That even trumps low prices, selected by 67% of respondents.

This indicates that wide adoption of blockchain within the supermarket industry may come faster than many expect. If it does, it could give multinationals a new way to push back against local foods. Consumers tend to see “local” products as more traceable and safer than national or global products. Blockchain chips away at both beliefs.

Blockchain also addresses what American consumers perceive to be the single most important food issue today: foodborne illness from bacteria. According to the International Food Information Council Foundation’s 2018 Food & Health Survey, 24% of Americans cited foodborne illness from bacteria as the top food safety concern, bettering issues like carcinogens and chemicals in food, pesticide residues, allergens, and food additives.

Get ready for a quantum leap in transparency

The irony of blockchain is that its biggest impact for the average consumer may end up being enhanced food safety and transparency, not heavily hyped digital currency (cryptocurrency) used for transactions. France’s Carrefour provides a tantalizing glimpse of where this technology may take us.

Earlier this year, Carrefour announced the launch of blockchain technology for its free-range Carrefour Quality Line Auvergne chickens as well as eight other animal and vegetable product lines ranging from eggs, cheese, and milk, to salmon and ground beef steak.

Carrefour’s initiative is much more consumer-facing than anything that the Food Trust 10 appear to have planned. QR code product labels on the Carrefour products above will allow consumers to scan labels and chart the journey that each product has taken.

That journey includes details like where and how each chicken was raised including the name of the farmer that raised the chicken, what feed was used, treatments used, and even gory details like where the animal was slaughtered.

This may be too much information for some, but the end result is going to be a new level of transparency that few consumers could conceive of – near-total transparency.



FAO Food Price Index down in September

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» The FAO Food Price Index* (FFPI) averaged 165.4 points in September 2018, down 2.3 points (1.4 Percent) from August and some 13 points (7.4 percent) below its level in the corresponding period last year. Only the sugar price index firmed in September, whereas the values of the other sub-indices, led by cereals, dropped from the previous month.

» The FAO Cereal Price Index averaged almost 164 points in September, a drop of 4.7 points (2.8 percent) from August, but still 12 points (8 percent) above its September 2017 level. Among the major cereals, the sharpest month-on-month decline concerned maize export quotations, which fell by at least 4 percent from August, mostly on expectations of a very large crop in the United States and ample supply prospects globally. Wheat price quotations, which rose sharply in August, also fell in September, mainly on continued strong sales and shipments from the Russian Federation. International rice prices eased for the third successive month, even though an appreciation of the Thai Baht and expectations of sales to the Philippines limited the September decline to around 1 percent.

» The FAO Vegetable Oil Price Index averaged 134.9 points in September, down 3.2 points (or 2.3 percent) from August. Falling for the eighth month in succession, the Index has reached a three-year low. Prices weakened across the vegetable oil sector, with palm oil registering the most notable decline. Large inventories held in major exporting countries continued to weigh on palm oil values, which recorded a 25 percent drop compared to the corresponding month of last year. International soy and rapeseed oil quotations also fell, underpinned by subdued global import demand, while the arrival of ample new-crop supplies in the Black Sea region exerted downward pressure on sunflower oil prices.

» The FAO Dairy Price Index averaged 191.5 points in September, down 4.7 points (2.4 percent) from the previous month, continuing the downward trend for the fourth consecutive month. In September, international prices of butter, cheese and Whole Milk Powder (WMP) declined while those of Skim Milk Powder (SMP) recovered. The potential for much larger export availabilities weighed on international prices of butter, cheese and WMP. However, SMP prices registered another intermittent recovery in September, resulting in a 16.2 percent gain since the start of the year, largely underpinned by stronger demand for freshly manufactured milk powder.

» The FAO Meat Price Index* averaged 166.2 points in September, down marginally from its revised value for August. International prices of bovine and pig meat remained mostly stable, while those of ovine meat and poultry rose. International prices of ovine meat increased for the fourth consecutive month, reflecting continued supply limitations from Oceania and strong import demand from Asia. Robust demand amid short-term supply constraints, notably in Brazil, also contributed to somewhat firmer poultry prices. However, ample export availabilities in Oceania and the United States kept bovine prices under downward pressure, while new cases of African swine fever and associated import restrictions, weighed on pigmeat values.

» The FAO Sugar Price Index averaged 161.4 points in September, up 4 points (2.6 percent) from August, but still almost 43 percent below its level in the corresponding month last year. The increase in September was largely linked to the ongoing sugar harvesting operations in Brazil, the world’s largest sugar producer and exporter. Drought conditions in Brazil during the critical growing season are seen to have had negative impacts on sugarcane yields, with harvested cane volumes falling below expectations. Furthermore, rising concerns over crop prospects in the South and South-East Asian region, notably in India and Indonesia, due to monsoon rainfalls falling below normal levels, provided additional upward support to International sugar price quotations.

* Unlike for other commodity groups, most prices utilized in the calculation of the FAO Meat Price Index are not available when the FAO Food Price Index is computed and published; therefore, the value of the Meat Price Index for the most recent months is derived from a mixture of projected and observed prices. This can, at times, require significant revisions in the final value of the FAO Meat Price Index which could in turn influence the value of the FAO Food Price Index.

Download full dataset: Excel, CSV

Download full dataset: Excel