Ferré & Consulting Blog (English Version)

Innovia Films’ compostable cellulose based material, NatureFlex, has been selected by Miss Muffet & Co, to wrap its range of fairytale and nursery rhyme inspired premium confectionery.

Miss Muffet & Co is a UK based company, set up by Sarah Cadman, who has a philosophy of using natural ingredients wherever possible.

Outlining why she chose NatureFlex to wrap her range of quality sweets, Sarah stated, “It was really important for Miss Muffet & Co that our packaging had the lowest possible impact on the world around us and it had to clearly show the contents. We chose Innovia Films’ transparent NatureFlex™, primarily due to its environmental credentials. At the same time it keeps our sweets tasting and looking good.”

NatureFlex films are certified to meet the European EN13432, American ASTM D6400 and Australian AS4736 standards for compostable packaging. The wood-pulp is sourced from managed plantations from referenced suppliers operating Good Forestry principals (FSC or equivalent). The renewable biobased content of NatureFlex films is typically 95% by weight of material according to ASTM D6866.

NatureFlex has been confirmed as suitable for emerging ‘waste to energy’ techniques such as anaerobic digestion, aiding the diversion of organic wastes from landfill.

Transparent NatureFlex NE is used to flow wrap the sweets, which are then packed in beautifully designed, story book-shaped ‘keepsake’ boxes, with drawings by children’s illustrator, Rosie Brooks. The titles (stories) of sweets in the range include: Three Blind Sugar Mice, Oranges and Lemon Drops, Jack and the Jelly Bean Stalk, Goldilocks and the Jelly Bears and Tom Thumb Drops.

“This is an excellent example of a company planning its packaging to meet their ethical product strategy,” says Paul McKeown, Innovia Films’ UK sales manager

NatureFlex was an obvious solution for the packaging in this application as the film begins life as a natural product – wood – and breaks down at the end of its lifecycle in a home compost bin (or industrial compost environment) within a matter of weeks. It also offers advantages for packing and converting such as inherent deadfold and anti-static properties, high gloss and transparency, resistance to grease and oil, good barrier to gases and aromas, print receptive surface and a wide heat-seal range.

Source: Confectionery Production

Confectionery, packaging Innovia Films, NatureFlex, packaging, Sweets

Grupo Bimbo  S.A.B. de C.V. reported results for the fourth quarter and full year ended December 31, 2011. Sales in the fourth quarter reflected three key factors: i) double-digit organic growth; ii) the integration of the Sara Lee operations in the United States and Spain and Fargo in Argentina; and iii) the consolidation of independent operators (IOs) in the United States, as per below. Net sales rose 36,8 percent over the year ago quarter to 41,6 billion MXN, with increases of 14,5 percent in Mexico, 59,5 percent in the United States and 44,6 percent in Latin America.

Organic growth was 14,9 percent. Higher raw material costs on a comparative basis combined with the impact of the Peso (MXN) devaluation on the Mexico operation resulted in a 90 basis point contraction in the consolidated gross margin. At the operating level, gross margin pressure, integration costs and the expected dilution in the US following the Sara Lee integration were further exacerbated by a goodwill impairment charge in Brazil resulting from longer than expected ROI time-frames for certain investments. As a result, there was a 1,8 and 2,2 percentage point decline in the operating and Ebitda margins, respectively.

As of Q4/2011, the Company´s results reflect the consolidation of the IOs in the United States acting as legal entities, which are subject to the Variable Interest Entity (VIE) accounting rules under US GAAP, Mexican GAAP and IFRS. Consolidation was not required prior to 2011 because the impact was deemed immaterial; however, a growing number of IOs have converted to legal entities from sole proprietorships and the Sara Lee acquisition has significantly increased the number of IOs acting as legal entities. It should be noted that Sara Lee had consolidated their IO VIEs for many years. This consolidation is reflected across the entire P+L. However, it has no impact on the net majority income, as the IO effect is offset in the non-controlling interest line. While the current period reporting shows the impact of a full year of IO consolidation, going forward it will be reported on a quarterly basis.

Net majority income of 1,0 billion MXN reflected performance at the operating level and a higher effective tax rate. Net margin contracted by 2,1 percentage points to 2,4 percent.

Mexico

Net sales in the fourth quarter totalled 17,3 billion MXN, a 14,5 percent increase from the year ago period. Growth was driven equally by healthy volume gains across the portfolio, with out-performance in the bread, cookies, sweet baked goods and salted snacks categories, as well as by pricing initiatives taken over the course of the year. All channels registered good sales growth over the year ago period and in particular the modern channel. Sales for the full year rose 11,2 percent to 64,4 billion MXN.

United States

Net sales totalled 19,3 billion MXN in the quarter. Contributing to the 59,5 percent rise over the year ago period was i) the Sara Lee acquisition (32,0 percent); ii) the annual contribution from IOs (14,3 percent); and iii) organic performance driven by favourable FX rates and a limited decline in volume that was fully offset by pricing initiatives over the course of the year (13,2 percent, with 9,9 percent attributable to FX). It should be noted that volume decline was lower than in previous quarters. On a cumulative basis, sales rose 12,4 percent to 53,8 billion MXN, driven by the acquisition (8,1 percent), IOs (3,6 percent) and organic growth (0,7 percent).

Latin America

Net sales rose a strong 44,6 percent from the same quarter of last year, to 5,8 billion MXN, reflecting higher volumes across the region as a result of the Company´s ongoing market penetration efforts combined with better prices in each country (28,5 percent) and the integration of Fargo in Argentina (16,1 percent). On a cumulative basis, sales in the year totalled 18,6 billion MXN, a 30,7 percent rise over 2010 driven primarily by organic growth (25,6 percent), with the contribution from Fargo in the final months of the year (5,1 percent).

Iberia

Results reflected 28 days of consolidated sales.

Gross Profit

Consolidated gross profit in the quarter rose 34,3 percent from the year ago period; however, gross margin contracted by 90 basis points to 51,0 percent as a result of commodity pressures and the impact of the Peso (MXN) devaluation in Mexico. This was somewhat offset by continued improvement in the United States and good performance in Latin America that more than offset start-up costs at the new Brasilia plant. For the full year, the consolidated gross margin fell by 1,6 percentage points as a result of higher commodity costs in all regions, although in the United States this was fully offset by performance in the fourth quarter, reflecting pricing initiatives in the first half of the year.

Operating Expenses

Operating expenses as a percentage of sales increased 90 basis points in the quarter to 44,0 percent. This was primarily due to: i) investments related to expansion and market penetration efforts in the United States and Latin America; ii) the integration of Sara Lee operations in the United States and Spain, which have higher expense structures; and iii) a non-cash goodwill impairment charge of 268 million MXN in Brazil. Nonetheless, operating expenses in Latin America, as a percentage of sales, were lower than in the year ago period due to an extraordinary expense in 2010 for legal contingencies in Brazil. On a cumulative basis, operating expenses comprised 43,1 percent of sales, unchanged from 2010.

Operating Income

Operating income in the fourth quarter of the year rose 8,4 percent, while operating margin declined 1,8 percentage points as a result of gross margin pressure, the aforementioned goodwill impairment charge and the integration of new operations. On a cumulative basis, consolidated operating income for 2011 declined 4,8 percent, with a 1,6 percentage point contraction in the margin to 8,1 percent.

On a regional basis, operational efficiencies in Mexico, mainly in distribution, combined with volume gains helped to absorb fixed costs and partially offset gross margin pressure, driving operating income up 10,5 percent in the quarter and limiting the decline in margin to 60 basis points or 16,4 percent. Similarly, the aforementioned efficiencies over the course of the year contributed to the 2,3 percent rise in full year operating income and minimized contraction in the margin, which declined 1,1 percentage points to 12,7 percent.

In the United States, operating income rose 6,4 percent with the integration of the Sara Lee operation and stronger performance at the gross margin level. However, as expected, there was some dilution in the margin due to the integration and ongoing investments in expanding the distribution network. The operating margin was 3,3 percent, compared to 5,0 percent in the year ago period. On a cumulative basis, gross margin pressure in the first half of the year, investments in distribution, the start-up of a new production plant and the integration of the Sara Lee operation contributed to the 4,5 percent decline in operating income and 120 basis point reduction in the margin, to 6,6 percent.

In Latin America, strong sales growth and healthy gross margin performance contributed to the 3,5 percentage point improvement in the quarterly operating margin. It should be noted that the comparative figures include a non-cash provision in both years attributable to the Brazil operation, of 346 million MXN in 2010 for legal contingencies and 268 million MXN in the current quarter as a goodwill impairment charge. This led to a 480 million MXN operating loss in the current quarter despite strong performance at the gross profit level. For the full year, continued pressure from higher raw material prices, ongoing investment in market penetration and the aforementioned goodwill impairment charge led to a 805 million Peso (MXN) operating loss in 2011 compared to a 345 million MXN loss in 2010.

In Iberia, integration costs and the restructuring of the operations led to a 99 million MXN operating loss for the one month of the quarter in which results were consolidated.

Comprehensive Financing Result

Comprehensive financing resulted in a 570 million MXN cost in the fourth quarter, compared to a 674 million MXN cost in the same period of last year. This decrease is due to lower interest expense, with an average financing cost of 3,6 percent compared to a 6,2 percent in the same period of 2010. On a cumulative basis, comprehensive financing resulted in a 1’313 million MXN cost in 2011, compared to a 2’623 million MXN cost in the same period of last year. This decrease was attributable to: i) lower interest expense due to the refinancing of the Company´s debt and conversion to nearly all Dollar-denominated debt, resulting in an average 4,2 percent financing cost in 2011 compared to 6,7 percent in 2010; and ii) an exchange gain of 629 million MXN, compared to a 94 million MXN exchange loss on the previous year, mainly as a result of the Dollar-denominated cash holdings from 3Q2011 used to acquire the Sara Lee North American Fresh Bakery business.

Net Majority Income

Despite lower financing costs in the period, net majority income in the fourth quarter declined 26,2 percent compared to the fourth quarter of last year, to 1,0 billion MXN, while the margin contracted 2,1 percentage points to 2,4 percent. This reflected operating performance and the higher effective tax rate on a comparative basis, with a deferred tax benefit registered in 2010. For the full year, net majority income declined 1,2 percent, while the margin contracted by 60 basis points to 4,0 percent.

Operating Income plus Depreciation and Amortization (Ebitda)

Ebitda in the quarter rose 14,8 percent to 4,6 billion MXN, while the margin contracted 2,2 percentage points to 11,0 percent. On a cumulative basis, Ebitda declined 1,9 percent for the year and the margin declined by 1,9 percentage points. Results in both periods largely mirrored performance at the operating level.

Financial Structure

As of December 31, 2011, the Company´s cash position totalled 3,9 billion MXN, compared to 3,3 billion MXN in 2010.

Total debt at December 31, 2011 was 47,1 billion MXN, compared to 33,2 billion MXN in the year ago period. The 2011 figure includes: i) the debt secured to fund the Sara Lee acquisitions in the United States and Spain; ii) the depreciation of the Mexican Peso (MXN) and iii) the 688 million MXN of debt attributable to IOs, with the aforementioned effect. The total debt to Ebitda ratio was 3,1 times compared to 2,2 times at December 2010.

It should be noted that the pro forma ratio for December 31, 2011 would be approximately 2,8 times if the prepayment of debt made in early 2012 and a full one year of non-synergized Ebitda of the recent acquisitions were factored in.

Long-term debt comprised 91 percent of the total; separately, 90 percent of the debt was denominated in U.S. Dollars, maintaining a natural economic and accounting hedge and in alignment with the Company´s strong cash flow in Dollars. Average maturity was 4,5 years.

After the close of the quarter the Company issued 800’000’000 USD of 4,50 percent notes due 2022 under the 144A Reg-S Rule and 5’000 million MXN Certificados Bursátiles (domestic bonds) in the local debt market with a 6,5-year tenor and a fixed rate of 6,83 percent. These issues increased the average maturity to 6,5 years with an average cost of debt of 4,5 percent. The Company used the proceeds from both offerings to refinance existing indebtedness.

Source: Bakenet:eu

Companies financial results, Grupo Bimbo

Fat Replacers Market in the United States to Reach 394.9 Thousand Metric Tons by 2017, According to New Report by Global Industry Analysts, Inc.

The US fat replacers market is highly mature and corners a reasonably stable niche in the global low-fat food trade. Consumer trends continue to influence the industry, with low-fat and fat-free products being the current craze. The fat replacers market is poised to exhibit healthy growth over the ensuing years, with majority of the sales to be sourced from mature markets for carbohydrate and protein-based fat replacers. In particular, functional fat replacers have been growing at a healthy pace over the years, triggered by increasing health concerns and demand for food ingredients with enhanced flavor and texture. Potential opportunities for fat substitutes exist based on hasty commercialization of olestra, the largest selling fat-based fat replacer. As stated by the new market research report, carbohydrate-based fat replacers continue to lead the market for fat replacers because of their status as US FDA recognized GRAS substances.

Fat replacer ingredients that offer dietary and processing advantages are likely to witness a healthy growth, with carbohydrate-based fat replacers poised to display a healthy CAGR of 5.7% through 2017. Lately, the US market for hydrocolloid-based fat replacers have been growing robustly over the last few years, driven by the consumers increased awareness and quest to stay fit and healthy. Burgeoning consumer and industry concerns over non-metabolized fat replacers have slowed down further improvements in the fat-based fat substitutes market. Fat replacers are anticipated to log significant growth in the meat and dairy sector, as low calorie and reduced-fat foods such as low-fat ice creams, spreads and meat products are gaining huge popularity in these markets.

The declining demand for zero-fat food products is negatively influencing the overall demand for protein-based fat replacers, expected to grow over the years at a tepid pace. Manufacturers of protein-based substances are more focused on dietary applications of protein ingredients such as dietary beverages and sports nutritional products instead of fat substitute applications, mainly due to the extremely profitable market for dietary/nutritional products. The fat-free and low-fat foods market is facing stiff competition from alternative sweeteners and other products containing sugar alcohols. The impact of rising competition is evident from the heightened levels of product development and burgeoning promotional expenditure. Falling volumes was a major issue for manufacturers, despite surging values. Fat replacer manufacturers are increasingly resorting to investments in improved process technologies and newer product developments to withstand the competition. The manufacturers are all geared up to enhance the quality of functional fat replacers to provide improved taste in low-fat foods.

Major players profiled in the report include Advanced Food Systems Inc., Ashland Specialty Ingredients, CP Kelco, California Natural Products, Carrageenan Company, FMC BioPolymer, Grain Processing Corporation, Gum Technology Corporation, Kraft Food Ingredients Corporation, National Starch Food Innovation Group, P&G Food Ingredients, PGP International Inc, TIC Gums Inc., and Z-Trim Holdings Inc.

The research report titled “Fat Replacers: A US Market Report” announced by Global Industry Analysts Inc., provides a comprehensive review of the fat replacers markets, impact of recession, current market trends, key growth drivers, recent product introductions, recent industry activity, and profiles of major/niche global as well as regional market participants. The report provides annual sales estimates and projections in volume (metric tons) and value (US$) terms for the US Fat Replacers market for the years 2009 through 2017. Key product segments analyzed include Carbohydrate-Based Fat Replacers, Protein-Based Fat Replacers, and Fat-Based Fat Replacers. The dollar analytics further classify the Carbohydrate-Based Fat Replacers into Starch-Based Fat Replacers and Hydrocolloid-Based Fat Replacers. Major end use industries analyzed include Dairy, Meat, and Other Industries. The study also provides historic data for an insight into market evolution over the period 2003 through 2008.

For more details about this comprehensive market research report, please visit :

http://www.strategyr.com/Fat_Replacers_Market_Report.asp

Ingredients consumer trends, fat replacers

Research and Markets has announced the addition of Canadean Ltd’s new report “Consumer Trends in the Bakery & Cereals Market in France, 2011″ to their offering.

This report provides the results for the Bakery & Cereals market in France from Canadean’s unique, highly detailed and proprietary study of consumers’ Consumer Packaged Goods (CPG) consumption habits, and forms part of an overall series covering all CPG product markets.

Its coverage includes, but is not limited to, consumption behaviours, the extent to which consumer trends influence their consumption and the value of the market these trends influence, brand and private label choices as well as retailer choices. Much of this information can also be analyzed by specific consumer group, providing hard and fast data on consumers and markets at the product category level.

Marketers in the Bakery & Cereals market in France face a major challenge. Understanding market size and segmentation is valuable, but the keys to effective targeting is knowing just how valuable specific consumer groups are, and being able to quantify the impact of consumer trends.

This report provides integrated data on consumer trends, consumer groups and market data which show exactly the size of consumer groups, how much of the Bakery & Cereals market in France they account for and which consumer trends drive their behaviour, and as such allows the companies to develop strong growth strategies.

Key Topics Covered:

1 Introduction

2 Consumer Segmentation, Group Value and Trend Influence

3 Consumption Analysis

4 Brand vs. Private Label Choices

5 The Share of Consumers influenced by Trends

6 Consumption Impact: Market Valuation

7 Retailer Choice, Switching and Category Share

8 Appendix

Companies Featured:

• Aldi
• Auchan
• Carrefour
• Casino
• Cora
• Francap
• ITM (Intermarch)
• Leclerc
• Louis Delhaize
• Metro Group
• Monoprix
• Systme U

For more information here

Source: Research and Markets

Bakery Bakery, cereals, consumer trends

The Swiss group Nestle said on Friday it was the first company in Britain to remove artificial flavours in all its confectionery products such as Smarties or Rolo.

The company said in a statement that it had replaced artificial colours, flavours and preservatives with natural ingredients in all 79 confectionery products it sells in Britain.

Carrot, hibiscus, radish, and lemon are some of the ingredients Nestle has used to provide colour or flavour its confectionery range.

Nestle said it made the changes after seven years of consumer research which showed that three quarters of British people look for products without artificial additives when buying confectionery.

The company had already removed artificial ingredients from all its drinks in Britain, including Nesquik.

Similar initiatives are already underway in Canada and a number of other European markets, said Nestle, the world’s biggest food company.

Ingredients artificial flavours, natural ingredients, Nestle

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