Campden BRI’s method “Use of C-Cell to Measure Cell Structure of Baked Goods” has been accepted as an Approved Method by AACC International (AACCI), the leader in grain-based analytical methods for the food industry since 1922. The method will help bakers to objectively assess quality. Crumb structure characteristics of bread and other baked products are traditionally measured subjectively, but this… Read more »
Comax Flavors has released new market research on American consumers’ behaviour towards baked goods. The study focused on cakes, cookies, donuts, muffins and pies. The Sweet Baked Goods study was fielded in August 2017 with 1,000 U.S. respondents between the ages of 18 to over 70; half were female and the other half were male.According to IRI, the pastry/danish/coffee cakes… Read more »
In California, just about any chef can tell you the name of the farm where their lemons came from. So it should be little surprise to see a similar trend popping up in the chocolate business.
Paris Baguette, the global premier baking franchise featuring high-quality baked goods, savory eats, and beverages, opened at 1698 Hostetter Road, boosting the local economy by creating more than 30 new jobs. In celebration, a grand opening event will be held on Friday, April 29 beginning at 11 a.m. The San Jose, California, location will be owned and operated by local… Read more »
Generally weak sales performance of U.S. baked goods within the center aisles of the store has resulted in a migration of sales volume toward the perimeter, suggested Todd Hale, principal of Todd Hale, LLC, and former senior vice-president, consumer and shopper insights, with Nielsen.
Governments and consumer organizations are continuously advocating further reductions of sugar, fat or salt in food and beverage products. For example, the UK Food Standards Agency has announced even more challenging 2017 salt targets. Consumers are continuing to be more interested in healthier formulations.
In the United States, the bakery category may be struggling as today’s health trends push down per capita wheat flour consumption and slow year-over-year growth of retail baked goods. Still, according to Rabobank’s new report, “Breaking Bread,” there is a recipe for success in the U.S. bakery sector. Sifting through this space, Rabobank sees four rising opportunities: 1. Industrial artisanal?… Read more »
A free webinar will highlight technical solutions in sweet baked goods aimed at improving product quality and significantly extending shelf life. Beneo, a manufacturer of functional ingredients, will host the webinar on May 22 at 10 a.m. (EDT).
Stratum Nutrition, a Novus International business focusing on nutrition through functional and specialty ingredients, will be presenting findings from application studies incorporating ApuraGreen kiwifruit paste during the IFT Annual Meeting 13-16 July in Chicago. The primary outcomes presented look at fat replacement and freshness extension using the clean label ingredient.
The starting point for a unique selling proposition is chocolate pieces in new shapes, colours and flavours. One example of this is bake stable chocolate batons, that are used chiefly for chocolate croissants.