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Global Cookies Market Will Reach 38 Billion USD by 2022

October 7th, 2017
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A The global cookies market has come into the limelight in recent years as a result of flavour, taste, shape, and packaging innovations mainly driven by health and safety concerns from both regulatory authorities as well as consumers. Cookies are typically eaten as an anytime snack and were initially viewed as an indulgence. Today, a number of companies have cookies with ingredients such as oatmeal that are actively marketed towards health-conscious individuals. The cookies market is estimated to witness a robust CAGR of 5.8 percent from 2017 to 2022 – says Persistence Market Research in a new report.

Modern trade accounts for roughly a third of the revenue share in the cookies market by sales channel segment in 2017. Modern trade segment is projected to be worth more than 12 billion USD by end 2022, making it critical for stakeholders in the cookies market to effectively exploit this sales channel segment. The rapid economic growth observed in the APeJ region – Asia-Pacific excluding Japan – should certainly benefit the APeJ modern trade channels and companies are recommended to devise their strategies accordingly. Traditional grocery stores are half the size of modern trade in terms of revenue share and are unlikely to outpace the latter anytime soon in the cookies market. Although APeJ is the largest regional contributor in the traditional grocery store segment, Latin America is predicted to record a much higher CAGR for the period studied.

Convenience stores are a relative minnow in the cookies market as this segment has a revenue share in single digits. Nonetheless, the APeJ convenience store segment is on track to move past 400 million USD by the end of 2022, making it unwise to overlook this sales channel entirely in favour of either modern trade or grocery stores in the cookies market. As Internet infrastructure improves, particularly in Latin America and APeJ, ecommerce should become a much preferred option for many consumers because of its numerous advantages. The online channel segment has the maximum growth potential in APeJ as millions of individuals using the Internet for the first time in this dynamic continent and can easily by tapped by cookie makers that focus their attention on online marketing

Oatmeal has a revenue share of slightly over a sixth of the cookies market by ingredient and is likely to gain share over the next five years. Oatmeal is considerably healthier than either chocolate cookies or chocolate chip cookies and can be marketed extensively to customers as a tasty yet healthy option. A robust CAGR of more than six percent for the period from 2017 to 2022 makes the prospects of the oatmeal segment very bright indeed in the cookies market. It remains to be seen if they can outpace the perennial forerunner in the cookies market – chocolate cookies.

Source: bakenet:eu

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Cookies are Canada’s favorite sweet baked good

July 29th, 2017
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When it comes to sweet baked goods, it seems Canadians have a clear favorite. New research from Mintel reveals that nearly three quarters (72 percent) of Canadians eat cookies*, making it by far and away the nation’s most popular sweet baked good. Other top contenders making the list of Canada’s favourite baked goods include muffins (57 percent), cakes (53 percent), donuts (45 percent) and pastries (44 percent).

Despite the popularity of cookies from coast to coast, it appears not all generations see eye to eye with regard to their favourite sweet baked goods. Younger consumers aged 18-44 are more likely to eat donuts (49 percent vs 39 percent of consumers 45+), bars (38 percent vs 29 percent) and cupcakes (37 percent vs 21 percent); meanwhile, those aged 45+ have a sweet tooth for pies (50 percent vs 39 percent of 18-44s).

There seems to be a sense of nostalgia when it comes to indulging in baked goods as one third (32 percent) of consumers agree that sweet baked goods take them back to their childhood. However, any time is a good time for a cookie or a brownie for the 31 percent who say that sweet baked goods are a good snack, particularly among younger consumers aged 18-24 (41 percent).

Artiach's cookie line (Spain) (deia.com)

Artiach’s cookie line (Spain) (deia.com)

“Cookies take the number one slot in terms of popular sweet baked goods, even beating donuts – possibly the most intrinsically Canadian of all sweet baked goods. Given their flexibility and portability, it is not surprising that cookies are eaten more than other sweet baked goods,” said Joel Gregoire, Senior Food and Drink Analyst at Mintel. “Our research suggests baked goods that are more portable prove more popular among younger Canadians, indicating pie makers may look to innovate toward individual occasions in an effort to grow share among these consumers in order to further develop the category.”

It seems a new generation of bakers are covering their aprons in flour as Mintel research reveals 52 percent of consumers aged 18-24 say they enjoy baking from scratch, including 43 percent of 18-24-year-old males. However, it seems that men’s passion for baking declines dramatically with age. Indeed, today’s young Canadian men are almost twice as likely to say they enjoy baking from scratch as men aged 65+ (23 percent). Overall, 45 percent of Canadian consumers agree they enjoy baking from scratch.

Highlighting the importance of scratch baking, Canadians are far more likely to opt for baking sweet goods from scratch (69 percent) than baking from mixes (39 percent) or pre-made refrigerated dough (39 percent). Despite the popularity of baking, however, Canadians are still most likely to get their baked goods from an in-store bakery (74 percent), and nearly two thirds (63 percent) go to store shelves.

“While much has been written about cooking being a ‘lost art,’ our research highlights a sweet future for baking among Canadians, with enjoyment being a key driver. Young Canadians’ passion for baking signifies an opportunity to invest in winning young men over to spur growth in scratch baking,” continued Gregoire. “One of the simplest ways for companies and brands to engage these interested younger consumers, and perhaps help them learn the craft, is through social media, particularly through how-to videos, appealing visuals and smartly-positioned branded content.”

Source: Asia Food Journal

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AIB Announces New Baking Process Kill Step Calculator for Soft Cookies

June 18th, 2016
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AIB International has added a soft cookie product profile to their lineup of Baking Process Kill Step Calculators.

This breakthrough industry tool empowers bakeries to validate their food safety preventive controls and accurately evaluate Salmonella destruction in bakery products, meeting FDA’s Food Safety and Modernization Act (FSMA) requirement to validate and verify thermal processes to ensure product safety.

“The food industry has long believed that all biological organisms like yeast or pathogens are killed in the oven and critical product quality attributes are achieved,” says Lakshmikantha Channaiah, microbiology director at AIB International. “Under FSMA, the FDA is requiring proof of that theory; however, prior to AIB’s latest contribution, there was not publically available research to use as foundational scientific validation.”

This is the fifth calculator developed by AIB International with others available for muffins, whole wheat bread, crisp cookies, and hamburger buns. All calculators and published research are available for free download on AIB’s website. Commercial bakers can use these calculators to evaluate the lethality of a thermal process (baking) to destroy Salmonella in their soft cookies and demonstrate the effectiveness of the process to comply with FSMA. The interactive calculator works by using the oven time and temperature parameters to automatically determine the total process lethality (e.g., 5 log) for Salmonella. If the desired log reduction is achieved for the baking process and pathogen of concern, the generated report can be used as guidance and support documentation for FSMA’s validation and verification process.

“We are really committed to the baking industry and this is a demonstrated need as part of FSMA regulations. We are glad to be a place where the businesses can turn to for help and verification,” said Brian Strouts, Vice President of Baking and Food Technical Services, for AIB International.

Source: World Bakers

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MIT teaching robot how to make cookies

June 17th, 2011
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Researchers are helping usher in the era of robot maids and mechanoid butlers.

However bad you might be at baking, you can take heart that the PR2 robot finds it a heck of a lot more tricky that you will. Researchers at MIT are going through the painstaking process of teaching the robot to make chocolate chip cookies, and that involves a surprising amount of work.

While a human cook has relatively little trouble mixing the ingredients and mixing them into cookie dough, PR2 has to be taught step-by-step. First, the robot scans the table to locate the cookie sheet at the butter, and then it identifies all the ingredients. The researchers placed the ingredients in different colored bowls so that the robot could tell them apart. The robot then adds the ingredients to a mixing bowl, and begins to mix them all together. At least, that’s the plan; the robot is currently working with dry beans, as it hasn’t quite mastered mixing yet and so makes a lot of mess.

It’s taken a lot of effort to get the robot to the level it’s at now, and it’s still a work in progress. Graduate student Mario Bellini has spent months working on the initial stages, and another grad student, Jenny Barry, is working with a team of undergraduates on getting the robot to do things like open the oven door and wipe down the counter when it’s finished.

Teaching a robot to bake might seem like a slightly frivolous thing to do, but it does neatly illustrate how hard it is to get a robot to follow a complex set of instructions. This is the kind of work that has to be done if we ever want to see Star Wars style droids and baking is no better or worse than any other task. Also, who wouldn’t want to try a potentially delicious robot-made cookie?

Source: MIT

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Fibrex can boost antioxidant levels in cookies, study

April 22nd, 2011
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New research from Serbia has flagged up the antioxidant benefits and shelf life extension properties of a sugar beet fibre derived ingredient, Fibrex, when added to cookies.

Fibrex, produced by Nordic Sugar, is produced by a clean drying process.

Building on previous research, the Serbian research team compared it with treated sugar beet fibre (TF) that had been extracted with sulphurous acid and treated with hydrogen peroxide.

Earlier research, said the authors, indicated that the particle size and colourless and odourless properties of sugar beet fibre make it a ‘promising ingredient’ in the formulation of cookies.

The Serbian team’s findings, published in the journal Sugar Industry, indicate that the substitution of wheat flour with commercially available Fibrex in cookie formulation upgraded the antioxidant activity and could prolong their shelf life.

There was no impact on the shelf life of cookies produced with the hydrogen peroxide treated fibre, observed the team.

“The better antioxidant activities of Fibrex-enriched cookies could be attributed to the presence of ferulic acid,” concluded the researchers.

R&D work

Nordic Sugar said that prior to the outcome of this research, it had not been aware of the antioxidant properties of Fibrex.

Anneli Martensson, a spokesperson for the company, told BakeryandSnacks.com that its R&D team would collaborate with its bakery customers on establishing how much dosage of Fibrex would be required per product to generate the antioxidant benefits.

 

The study

The cookies were prepared by the addition of 0, 7, 9 and 11 per cent of sugar beet dietary fibre as a substitute for wheat flour in the product, and the antioxidant properties of the cookies were tested every seven days using a DPPH (1,1-diphe-nyl-2-picrylhydrazyl-) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1°).

And the Serbian team point out that previous studies in the literature have demonstrated that sugar beet dietary fibres were good sources of antioxidants.

“Ferulic, gentisic and p-coumaric acid have been identified and reported to be predominant phenolic acids in the ethanolic extract of sugar beet pulp and have proved to be relative potent antioxidants,” they observed.

 

Dosage levels in baked goods

Martensson said that the dosage level of the sugar beet derived ingredient in baked goods varies depending on type of product and what a manufacturer wants to achieve.

“With Fibrex, you will have both fibre enrichment and a benefit like soft-holding if it is a soft baked product,” said the Nordic Sugar spokesperson.

“In a dry baked product such as biscuits, we have customers using our product to lower waste and get a cleaner break.

In a wholemeal, brown type of bread, a higher dosage of 3 to 4 per cent (based on flour quantity) is recommended. In white, pure wheat based bread, a lower percentage of 1 to 2 per cent is suitable,” added Martensson.

 

Source: Sugar Industry

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