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The Origins of Chocolate in Baked Goods

February 25th, 2017
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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.
Donald Wressell, executive pastry chef for Guittard Chocolate Company, says that is exactly what is happening in chocolate, as consumers and chefs increasingly express concern about the ingredients in food. It seems just about everyone nowadays wants to know where the ingredients in desserts and other foods originate.
“I’m happy to note that people are paying attention,” Wressell says. “The scratch bake look and feel is more the norm today, and everyone is trying to outdo each other. That’s very cool.”
In another trend, dark chocolate continues to gain favor as people recognize the health benefits.
Guittard now offers five single origin chocolates, which are all bittersweet (65 percent cacao).
“People are fascinated by product origins, and we have five single origin chocolates,” Wressell says. “Both on the consumer side and the chef community are looking at chocolate more deeply than before.”
As a baker or pastry chef, it’s important to start by identifying the flavor profile you want to incorporate into each dessert.
For example, a number of chocolate glazes are not as flavorful as you might think. Wressell recommends a chocolate glaze made with Guittard 100% Minuit, along with other ingredients (see formula of the month on page 58 of this issue).
“The glaze on this verrine is pretty nice,” he says. “There’s a shine to it, and a lot of dark chocolate.”

A storied history in chocolate

Guittard Chocolate Company is a 148-year-old fifth generation family owned and operated chocolate company in the San Francisco Bay Area. It was founded during the Gold Rush by Etienne Guittard, a Frenchman from Tournus, France, who came to California to look for gold. He brought chocolate made by his family’s chocolate factory in France and soon discovered that newly rich miners would pay a premium for the treat. He went back to France to master the craft and came back in 1868 to establish Guittard Chocolate Company in San Francisco.
Today, under the leadership of fourth generation chocolate maker and chief executive officer Gary Guittard, the company continues to thrive, responsibly source cacao and ingredients to make high quality chocolate products for food manufacturers, chefs, confectioners, ice cream makers and home bakers. Gary’s daughter Amy (marketing) and nephew Clark (international sales) represent the fifth generation of the family to join the business.
Source: bakemag.com
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Bakery, Chocolate

Paris Baguette Opens First U.S. Franchise Location

April 30th, 2016
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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 resident, Joshua Kim, who is Paris Baguette’s first franchisee since the company began franchising in August 2015. Kim has additional plans for two more locations in the San Jose market, as well.

With a degree in industrial engineering from DongGuk University in Seoul, Korea, Kim grew up with a passion for food while watching his mother run a restaurant in Korea. He went on to open a string of Belgian Waffle stores in Korea from 1997– 1999, further solidifying his transition from the engineering field to the food industry. Now, as the owner of Refresh Foods, Inc., a healthy meals and beverage retail company, and the director of operations in California for Paris Baguette since 2007, Kim looks forward to his first Paris Baguette franchise sharing similar success experienced by locations in the Santa Clara and Palo Alto markets.

paris-baguette-usa

“I cannot wait to share these delicious products with the people of San Jose,” says Kim, owner of Paris Baguette in San Jose. “Our guests can choose to either grab a quick treat on-the-go, or lounge inside our spacious bakery to indulge in a decadent dessert, savor a sandwich, or catch up with friends over steaming mugs of coffee.”

Specializing in French-inspired cakes and pastries, Paris Baguette aims to provide guests with “the best way to happiness” through indulgent treats and savory eats. In addition to its French offerings, the company places an emphasis on applying global cuisine to its menu, including items such as the Strawberry Mojito. In addition to offering coffee and small sandwiches, it is best known for items such as Fruit Bites, Croissants, Feuilletes Au Chocolat, Blueberry Chiffon Cake, and Chocolate Strawberry Cake.

“Unlike some bakeries, where presentation is better than taste, Paris Baguette pays close attention to every detail from start to finish for consistent, delicious cakes, and pastries,” says Larry Sidoti, chief development officer of Paris Baguette. “We are confident the people of San Jose will agree our products are truly superior, and we look forward to providing them with delicious indulgences from our proprietary recipes for many years to come.”

The fast-casual bakery provides a higher quality, value-driven experience through a combination of self-serve stations and counter-order. With proprietary dough that is lighter, more airy, and less sweet than typical dough, the brand’s products offer guests a unique and sophisticated taste every time.

With more than 70 years of experience in the baking industry internationally, Paris Baguette has more than 3,700 worldwide locations, including in South Korea, China, Singapore, Vietnam, and France. The company debuted in the U.S. in 2005 and has since grown to a total of 45 locations spanning the East Coast to the West Coast. Paris Baguette began franchising in August 2015 and is projected to open more than 350 locations by 2020.

Source:  qsrmagazine.com

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Shifting bakery sales provide new opportunities

April 2nd, 2016
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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.

While sales of baked goods in the center aisles remain relatively stable, the perimeter of the store, including the in-store bakery and deli, have experienced solid — and even robust — growth in some categories, Hale noted during his presentation at the American Bakers Association (ABA) annual conference, held March 20-23, in Phoenix, Arizona, U.S.

Overall dollar sales of packaged baked foods have increased about 2%, according to Nielsen data for the 52-week period ended Dec. 26, 2015. However, bakery sales volume in the perimeter of the store rose even more — just under 6%, Nielsen reported.

Digging deeper into the data, Hale pointed out that about 4% of the bakery growth in the perimeter of the store is due to increased volume while pricing accounted for about 2% of the increase.

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Hale added that indulgence remains a solid trend in the baked goods arena. Within in-store bakeries located on the perimeter, pies rose 21%, according to Nielsen Perishables Group FreshFacts for the 52 weeks ended Dec. 26, 2015. Brownies and dessert bars jumped 13%, cookies rose 7%, muffins climbed 5% and cakes saw a 4.5% increase. Meanwhile, bread sales rose 3%, bagels inched up nearly 2% and rolls also increased 2%, according to Nielsen.

Likewise, sales of sandwiches in supermarket delis — where bread and rolls are sold as a component of the meal occasion — jumped a similar 6% on a volume basis. Positioning bread as a component of the sandwich provides additional opportunities for bakers, Hale said. He added shoppers are focusing more on fresh meals and meal components over specific ingredients that are typically promoted on the packages of bread and other baked goods..

Specifically, he talked about how the growth of some ingredients such as amaranth, chia and quinoa have received a lot of publicity because they have had a compound annual growth of 80% or more over the past four years. However, the baseline for this market is still pretty small.

“In absolute terms, while the growth is pretty amazing, none of (these ingredients) is bigger than $500 million in annual sales,” Hale said. “If you think about the size of your industry, almost $50 billion in sales, the fastest-growing claims are not generating that much in annual revenue.”

Gluten-free remains a niche opportunity, but growth in this segment has stabilized — possibly even slowed. Hale noted that data reveals a flattening growth curve that indicates sales of gluten-free products is stabilizing and will remain a small player compared with overall food sales. Hale even wondered if the gluten-free movement has peaked and might decline over the next five years.

Hale stressed that the overall “center of the store is not dead.” In fact, five of the top growth food categories and seven of the biggest declining categories are from the grocery department.  Increases for growth categories are much larger than losses from the decliners — specifically $15.8 billion in collective gains versus $3.2 billion in losses.

Likewise, he said, winners within the baked goods market clearly outpace the losers, according to Nielsen data. In fact, cookies, snack cakes, crackers and baked bread — clearly the largest segments of the baked goods industry — collectively saw larger dollar gains over those categories — such as frozen and refrigerated baked goods  that saw declines in sales. In fact, in a study of categories where ABA baker members compete, the Top 10 growth categories saw sales rise a collective $2 billion compared with an overall loss of only $237 million in the Top 10 declining categories, Hale said.

As a result, that overall growth bodes well for the industry as a whole, he said.

Source: World Grain

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IFF Intensifies FMP Flavor Development in Bakery

April 18th, 2015
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IFFGovernments 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.

For example, parents will keep on valuing wholegrain and fiber rich products for their children. All the indications suggest that the health and wellness trend is here to stay and that this will be reflected in future NPD activity.

However, reducing fat, sugar and salt comes with its own technical challenges. The flavor and mouthfeel of products are affected as a result of the reformulation. Flavor houses such as International Flavors & Fragrances Inc. (IFF) have been working on new technologies to address these challenges. Flavors with modifying properties (FMPs) have been part of the Company’s R&D focus for over eight years. IFF launched its portfolio of health and wellness solutions with the introduction of its flavorfit umbrella brand three years ago. flavorfit ensures product deliciousness by assessing recipes in a holistic way and designing healthier solutions. For example, in chewing gum, IFF custom-makes solutions that help customers mask the off-notes perceived when using high-intensity sweeteners.

The baked goods sector has traditionally been an indulgent one and is therefore a key space for development in this area. “One of the reasons why health claims still remain fairly limited in the baked goods space is the challenge for manufacturers to have a healthier recipe, and at the same time still offer good taste,” says Maria Christodoulou, Marketing Manager Sweet, Pharma, Oral and Dairy Flavors EAME at IFF. “When it comes to cakes and muffins, consumers still expect to have a very indulgent treat, no matter how healthy it may be.”

“For bakery applications, our flavorfit program is about helping our customers to mask off-notes that some people perceive when consuming wholegrain ingredients, such as bitterness, harshness or dryness,” Christodoulou adds. This is particularly relevant for products targeting children. “These types of products are becoming more popular among parents, because of their nutritional value. However, kids are more sensitive than adults to wholegrain off-notes,” she explains.

IFF has a long history in flavor modulation, but the launch of flavorfit as a brand name has intensified this focus. “When it comes to FMPs, we have made considerable investments in taste system research. We have a dedicated team and proprietary equipment in-house that allows IFF to understand how the taste receptors on the tongue work. Based on that, IFF then screens thousands of ingredients to find out which of those molecules have an effect on taste receptors. In that way, the Company has new and unique ingredients that can be used in flavor formulas. Christodoulou continues, “The taste receptors for sweet are different than those for salt or umami, so different ingredients can be used per case.” IFF’s Sensory and Consumer insights capabilities are applied by using information from trained panels and consumers, to ensure that taste expectations of consumers are met or exceeded.

The solutions are tailor-made to customers, as even the simplest reformulations can have profound effects on the food matrix as a whole. Therefore, IFF works in a holistic way, by utilizing these technologies to partner in rebuilding the base recipe in partnership with the customer. “When you have lower fat, through removing butter in a recipe, it is not a matter of replacing it with an FMP solution. Removing fat, sugar and salt content, changes the different aspects of the eating experience,” she explains. “Lower sugar means not only a difference in the sweetness perception, but also changes to the texture and flavor profile. For example, if you have a vanilla recipe, the lower sugar in a recipe can change that vanilla flavor perception as well,” she adds.
All products vary by manufacturer, country and ingredient supply. IFF partners with customers to develop flavor solutions that support their product recipes, including base and baking process. The Company shares its knowledge and expertise in flavor modulation and regulation, which adds value to collaborative projects. This helps make each taste solution unique.

Wholegrain is a clear trend in baked goods, in line with the growing consumer awareness on added fibers. For Christodoulou, ancient grains are a step further to this trend, where consumers rediscover long neglected grains  (e.g. spelt, quinoa etc.) due to the inherent goodness of these crops, many of which including a “gluten free” advantage. She also notes the rise in the use of vegetable ingredients supported by vegetable flavors into recipes, particularly in the case of those targeting children. “If you have a baked good with fruit and you add vegetables to that, it becomes an even more “complete” solution. For example, it can help to answer the demand for five-a-day,” Christodoulou notes.

Protein fortification has enjoyed tremendous success in the dairy industry, following on from the Greek yogurt trend in the US. Baked goods are picking up this trend too, answering the need for a fulfilling snack and an energy kick during the day, but also after sports, as proteins help in the maintenance of muscle mass and growth. “The use of proteins can be challenging for baked goods from a taste perspective. IFF is engaged in work to ensure that we create flavor solutions that deliver taste experiences that consumers will love, even within baked products offering higher levels of protein,” she notes.

Indulgence remains key, and in addition, there is development in quality products with a focus on iconic tastes. “Indulgent flavor types such as chocolate, caramel and vanilla with iconic profiles such as ‘Bourbon vanilla’ can add a ‘signature’ taste to cakes and sweet biscuits,” Christodoulou notes. “We see more culinary inspired, fusion concepts combining “brown” flavors like chocolate and caramel with flowers, herbs and spices,” she adds.

Naturalness is of course also a key trend to follow. “Consumers are becoming more skeptical about what is in their food. They want to know about flavors and colors and whether they are natural and free from allergens,” Christodoulou concludes.
Developments in flavor technologies to overcome the technical challenges involved in formulating products with lower fat, sugar and salt content, will be key to offering the products of the future, where taste and indulgence still remain central.

Source: AETC

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Cooking Up Success in the U.S. Bakery Sector

October 4th, 2014
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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? That’s not as half-baked as it sounds. Artisanal-style unpackaged baked goods within food services and in-store bakery (ISB) within grocers have shown relatively healthy growth. That has, counter-intuitively, increased demand for the large-scale commercial production of artisanal-style bakery products. Unwrapping this growth opportunity requires more focus on restaurants and the perimeter aisle of supermarkets.

2. Gluten-Free: it’s bread Jim, but not as we know it. The gluten-free trend has introduced alternative grains to consumers’ palates. Bakers have an opportunity to rise to the occasion and embrace a broader portfolio of flours beyond wheat, including amaranth, chia, quinoa, flax, and rye. Even if the gluten-free trend is nearing its sell-by date, as Rabobank expects, it has opened consumers’ eyes to a world of alternate grains and pulses.

3. It’s a wrap. The beloved sandwich is losing ground to newer, more convenient and portable options—from Indian flatbreads to Mexican tortilla wraps—but these foods offer new opportunities for the sector. Given the U.S.’s history as a nation of immigrants, ethnic foods remain popular and, coupled with Americans’ growing snack culture, there is a smorgasbord of cuisines for bakery companies to rediscover and bring to market.

4. No to GMO! Although genetically-modified organisms (GMOs) have been in the U.S. food system for decades, consumers are increasingly avoiding them. Certainly, the call for greater transparency and for clear labeling of these ingredients is getting louder. Wheat, a non-GMO crop (so far), has an opportunity to reap the benefits of not having a man-made genome.

Nicholas Fereday, executive director and senior consumer and food trend analyst at Rabobank, said, “The 21st century has not been kind to baked goods, from the Atkin diet’s maligning of all things carbohydrate, to the Paleo diet, and now the gluten-free trend. Despite these industry challenges, we see many opportunities for growth in the U.S. bakery sector beyond the tried and tested paths of greater consolidation and promotion of the healthfulness of whole grains. And such opportunities will appeal to major players, innovative disrupters and private label producers alike.”

The full report is available to clients of Rabobank and to media upon request.

Source: Herald online
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Free webinar explores extending shelf life and quality

May 10th, 2014
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doughnutsA 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).

During the webinar, Katja Reichenbach, Beneo product manager, Palatinose, and Annick Van Den Heuvel, Beneo customer technical service engineer, will examine the findings of technical trials with the company’s functional carbohydrate Palatinose (isomaltulose) in glazings and icings for both fresh and frozen packed doughnuts. The results suggest that when sucrose is partially replaced with Palatinose in the glazing or icing, there is a significant extension to shelf life of fresh packed products.  These trials have also indicated remarkable improvements in the quality of frozen donuts after defrosting.

In the webinar, we will take an in-depth look at the preparation of glazings, practical guidance for the manufacturing process and how to reduce stickiness to maximize taste and enhance visual appeal,” said Reichenbach in a news release.

Register here.

Source: Bakers Journal

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The benefits of kiwi paste in baked goods

July 12th, 2013
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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.

ApuraGreen is a whole-fruit kiwi paste that is great for baked goods such as bread, cookies, muffins, cakes and other pastries. The natural composition provides the functional humectancy, which allows for softer, fresher products (based on moisture) with an extended shelf life, sugar and or fat reduction and clean label.

ApuraGreen has many clean label aspects for food products. It is a single, natural ingredient – from a whole fruit. It is non-GMO and gluten-free, and GRAS with no artificial preservatives or additives. It empowers formulators to reduce fat, sugar, and or calories in a recipe with the fruit paste.
ApuraGreen is a healthy ingredient choice from the New Zealand kiwifruit, which has naturally high levels of vitamins C and K, and dietary fibre.  It can be used to replace sugar, eggs, dairy products, butter, cooking oils and casein-derived products in baking and it can effectively replace a high level of fats.

Source: Confectionery Production

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Chocolate batons for baked goods

January 14th, 2012
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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.

Herza supplies these batons in bake stable white and caramel flavoured chocolate as well as whole milk and dark chocolate. All the batons are between one and two centimetres wide and 8 to 40 centimetres long, depending on the customer’s requirements. “The size can be adjusted to the customer’s specifications, which means that the batons can be used quickly and simply on the existing plant. Such individual sizing is a unique service that only we offer in this form”, Marc van Essen, key account manager at Herza explains. “We are constantly creating new flavours, too. For example, the white batons can be made even more interesting with aromatic components like vanilla or coffee.”

Source: Confectionery Production

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Industry warned over nutritional content of gluten-free products

October 1st, 2010
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Baked goods and food manufacturers should focus on boosting the nutritional content of gluten-free products as well as enhancing texture and taste at the formulation stage, argues a leading nutritionist.

Shelley Case, dietitian and author of Gluten-Free Diet: A Comprehensive Resource Guide was speaking during a panel discussion at this week’s International Baking Industry Exposition in Las Vegas.

There have been concerns that some gluten-free products on the market made with rice, corn and potato flour and xanthan or guar gum to improve texture have sub-optimal levels of essential nutrients.

Case argues that these alternatives to white flour and whole wheat flour based products can lack protein, fiber, iron, calcium and other vitamins and minerals. And the dietitian claims there is little research into nutritional status of people who follow a gluten-free diet.

The gluten-free food market is buoyant, and was worth almost $1.6bn last year, according to Packaged Facts. Indeed, the analysts said that the sector experienced a compound annual growth rate (CAGR) of 28 per cent over four years.

Sufferers of coeliac disease have to avoid all gluten in their diet, but diagnosis is not the only factor. Other sectors of the population, such as those who have self-diagnosed wheat or gluten intolerance or who believe gluten-free to be a healthier way of eating, are also strong drivers.

Meanwhile, a recent study indicated that enhancing bread formulations with buckwheat flour could create high quality, antioxidant rich products for the gluten-free sector.

The research, published in International Journal of Food Science and Technology, suggests that using 40 per cent buckwheat flour in gluten-free bread could create gluten free bread “with more functional components and higher anti-oxidative and reducing capacities.”

Buckwheat flour contains high-quality proteins, and is rich in antioxidants and minerals such as, flavonoids, phenolic acids, B vitamins, and carotenoids.

The new study used flour from common buckwheat Fagopyrum esculentum Moench to substitute between ten and 40 per cent corn starch – the main component of gluten-free bread – to make buckwheat-enhanced gluten-free breads.

Source: Food Navigator

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Baked goods volume testing now faster, says SMS

September 10th, 2010
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An upgrade to the instrumentation attached to a baked goods texture analysis system enables bespoke testing of baked products in a wide range of shapes and sizes, claims its developer, Stable Micro Systems (SMS).

The company said its new Universal Product Support unit extends the flexibility of its bench top laser based testing system, the Volscan Profiler – a rapid and repeated non-contact volume analysis of breads and morning goods.

Measuring volume and related parameters allows millers and bakers to gather and analyse consistent data on sample characteristics, and make informed decisions on quality control and product development based on quantitative data.

“The new Universal system features a 100mm diameter base with an array of support pins of differing thicknesses and lengths that can be selected according to the product. Vertical sample stability is provided without damaging the sample structure, giving a highly accurate dimension and volume measurement,” said the UK based supplier.

Managing director of SMS, Mark Proto, said that the unit ensures that the volume of a variety of products from loaves to cakes to custard pies and muffins can now be determined as the pin structure holds the products securely during rotation for contour laser scanning, without causing damage to an item’s structure.

Properties such as dimension, texture, weight, centre of gravity and contact area with the base will determine the support needed, said the firm.

Soft yet heavy product such as cake calls for medium-length spikes to be positioned wide apart to avoid sagging, whereas products with little base contact like baguette require a row of small thin spikes.

Proto told  that the software of the texture analysis system has also been modified to provide an additional testing speed advantage whereby baked good manufacturers can now place, for example, three bakery rolls on the spindle for testing and determine the volume value for each individual roll rather than the total number.

“Fast testing speeds can be selected when a baker is batch testing for volume consistency, while higher resolution analysis would be applicable for R&D applications such as testing the volume of products based on different wheat and flour varieties,” he added.

And customers can download all the latest software updates free of charge via the SMS website, said the supplier.

The Volscan Profiler generates 2D and 3D results of the sample, while a comprehensive software system captures and displays data in spreadsheets for easy retrieval and comparison of results.

Other instruments in the range include the Dobraszczyk Roberts dough inflation system and the Bread V Squeeze rig for bread springiness.

Proto said that the Volscan Profiler, depending on application, can be five or ten times more efficient that the seed displacement method and added that it has proved a strong seller for the firm since its launch at the end of 2008.

Sales have been recorded, he said, in South Korea, Japan, North America, and more recently in Turkey and Saudi Arabia.

Source: Bakery and Snacks

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