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DSM launches baking enzymes for gluten-free, wheat-free

July 1st, 2017
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DSM is launching a new range of baking enzymes that it claims enable bakeries and bread-makers to deliver a better eating experience for gluten-free bread and other wheat-free applications.

DSM is launching a new range of baking enzymes that it claims enable bakeries and bread-makers to deliver a better eating experience for gluten-free bread and other wheat-free applications. DSM’s new range, specifically formulated for gluten-free applications, will help producers win customers and fans in this fast-growing market segment by improving the softness and moistness of their offerings, the company says.

The consumption of gluten-free food is on the rise worldwide, DSM notes, with many markets seeing ‘gluten-free’ moving from the margins into the mainstream in recent years. The US, for example, has seen consumption become much more widespread, with 1 in 3 US citizens having eaten gluten-free food in 2016 (32%), up from 24% in 2013. In Latin America, 1 in 10 Brazilians are trying to cut back on wheat or gluten in their diets and 11% of Brazilian consumers say that they would buy more bread and baked goods if there were more gluten-free varieties available.

Consumers don’t just opt for gluten-free foods because of gluten intolerance, the company says, but are also swayed by perceptions linked to broader health and well-being, indicating that gluten-free is a lifestyle choice for many. In fact, only 10% (or fewer) consumers in major European markets think that gluten-free bread is only suitable for people who are gluten intolerant.

Latest insights reveal further opportunities

The US and Europe have well-developed markets for gluten-free bread, according to DSM, making these ideal territories for DSM to research consumer insights, conducted in May 2017. The research revealed a number of interesting opportunities for bakeries and bread-makers:

+ A significant group of gluten-free bread consumers is not yet positive about the ‘value for money’ currently offered by gluten-free bread compared with other bread options, especially in the UK.

+ Two-thirds think that the softness of gluten-free bread needs to be improved. Indeed, consumers indicated that when making a gluten-free bread purchasing decision, they tend to give it a light squeeze to ascertain softness and freshness.

+ Other areas consumers feel are in need of improvement are moistness and shelf-life duration.

DSM’s research also revealed that a majority of gluten-free bread eaters also eat regular bread, meaning that relative value for money based on both purchase price and the overall eating experience between gluten-free and regular options are extremely important in determining customer preference and share of wallet.

Developing gluten-free bread with the right texture to satisfy demanding consumer palates can be a challenging and very time-consuming task for bakeries, DSM believes. Every ingredient added to a bread recipe can influence the final result, and as each type of bread has its own recipe, there is no one-size-fits-all solution. DSM says it consequently offers a tried-and-tested solutions toolbox to cater to diverse formulations, backed up by deep market knowledge and application expertise — including in gluten-free baking. DSM’s new range of specially formulated gluten-free baking enzymes adds to the company’s portfolio and service offering, and will, it claims, help product developers save time and resources in creating gluten-free bread that satisfies consumer expectations.

Baking enzymes are widely used by bakeries because they allow them to develop not only better-textured, more appetizing bread, but also make it possible for them to leave out undesired ingredients in the bread-making process,” said Fokke van den Berg, Business Line Manager Baking Enzymes at DSM. “However, gluten-free bread makers have previously had limited options to harness these benefits, since most enzymes used in the baking industry have been formulated on wheat flour, making them impossible to use in gluten-free applications. We are excited to offer the industry specialized enzyme solutions for gluten-free, label-friendly bread, enabling a better eating experience, whatever the consumer preference.”

DSM’s new range of gluten-free baking enzymes has been formulated on a gluten-free carrier, thus opening new opportunities for improvements in the gluten-free bread eating experience. Additionally, these enzymes are said to be perfectly applicable to further applications such as corn tortillas, rye bread and spelt bread.

According to the company, sensory panel tests carried out in May 2017 demonstrated that gluten-free bread baked with DSM’s new range of enzymes resulted in significantly softer, moister and more cohesive bread.

Source: Ingredients Network

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Bakery, Ingredients ,

Gluten-free pasties in spotlight at competition

February 11th, 2017
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Gluten-free bakers will be rising to the challenge in a new section of the World Pasty Championships at the Eden Project in Cornwall, England, on March 4.
For the first time amateur pasty-makers can enter a gluten-free category in the global competition supported by the Cornish Pasty Association.

It is thought that this is the first gluten-free pastry baking competition of its kind.

Other categories of the World Pasty Championships include professional, company, amateur and junior for both traditional Cornish and non-Cornish pasties.

Gluten is a protein in wheat, rye and barley and found in flour-based food such as breads, pastries, pasta, cereals, cakes and biscuits.

The charity Coeliac UK estimates one in 100 people in the U.K. have coeliac disease which gives them an adverse reaction to gluten.

Now the World Pasty Championships is raising awareness of the need for more gluten-free alternatives to be made available by introducing this special new class.

The gluten-free category has been sponsored by Lisa Hackett from the bakery Let Them Eat, based in Saltash, Cornwall, which is offering the winner a chance for their prize pasty to be developed into a commercial product.

Hackett, who will lead a workshop on how to make a gluten-free pasty at the event, said: “It is really good that the World Pasty Championships is raising awareness of the fact that lots of people do suffer from food allergies but that there are alternatives out there.

“So many people come to Cornwall and just want to eat a pasty but can’t because they have a food allergy.

“This is about embracing gluten-free baking so that everyone – whether you are gluten-intolerant or not – can enjoy a pasty.

“And we’ll help the winner develop their gluten-free category into a product suitable for retail which could be sold around the country.”

Among the tips Hackett will be sharing include using gluten-free buckwheat, sorghum or millet flour, making the pasty 24 hours prior to making the pasty to allow time for the starches to activate, and using greaseproof paper to keep the pasty intact before folding and crimping.

Sarah Sleet, chief executive of Coeliac UK, which is supporting the gluten-free class of the World Pastry Championships, said: “The Cornish pasty is one of the great British foods you can eat anytime, any place but was off the menu for the one in 100 people with coeliac disease who must eat gluten-free no matter what.

“But now we’ve got innovative bakers who are filling the gap and it’s brilliant that this new category in the World Pasty Championships puts the gluten-free pasty on the world stage where it belongs.”

Tony Trenerry, Eden’s head chef, said: “We’re really excited to have Lisa and Coeliac UK’s support in introducing a gluten-free category into the World Pasty Championships for the first time, recognising people’s different dietary requirements.

“Gluten-free baking involves special expertise because the pastry doesn’t have as much elasticity and springiness as gluten-based pastry has so we’re looking for pasty makers to really show off their baking skills.

“All our usual categories are returning as well, so whether you’re an amateur or professional pasty maker who makes Cornish pasties or those with other fillings, there’s a class for you at the World Pasty Championships.”

Gluten-free pasties will be available to buy at the World Pasty Championships.

For all World Pasty Championships rules and entry details go to www.edenproject.com/pasty.

See full details of ticket prices on www.edenproject.com

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Bakery, Events

Gluten Free Industry Association Formed

January 14th, 2017
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The gluten-free market is increasing at such a rapid pace that a new industry association has been officially set up to support companies in the gluten-free space.

Britain’s annual sales of gluten-free products has increased 26.7 percent in the last two years, currently worth £585.6m (US$711.2 million) and sales are projected to reach £673 million (US$817.2 million) by 2020.

Gluten-free forms the largest section of the free from category accounting for almost 60 percent. This has increased by 36 percent over 2014/15.

The Gluten Free Industry Association will bring together gluten free from food manufacturers and companies to ensure the high standards of the sector and to provide additional consumer confidence.

The priorities for the year ahead include developing the best practice guidelines on ingredient sourcing and gluten-testing methodology.

“We are very pleased to be launching the Gluten Free Industry Association. The GFIA provides a single point of contact for this fast-changing sector whilst encouraging the major suppliers to come together and share best practice to deliver the high quality their consumers expect,” says Simon Wright, Founder of OF+ Consulting and GFIA chairman.

GFIA founder members include Bells of Lazonby, BFree Foods, Delicious Alchemy, Dr Schar, Genius Foods, Mrs Crimbles, Nairns Oatcakes, Northumbrian Fine Foods, and Warburtons.
The GFIA is a full member Association of the Food and Drink Federation (FDF) and FDF will provide the secretariat for the Association.

“As the national charity for people with coeliac disease, it’s great to see this latest step in the maturation of the gluten free sector. A new association devoted to gluten free manufacturing will help the industry work together to tackle consistency and safety for the benefit of consumers and keep growing this vibrant new market. We look forward to working with the GFIA to ensure the needs of people with coeliac disease continue to be met, says Sarah Sleet, Chief Executive of Coeliac UK.

Michelle Berriedale-Johnson, Director, FreeFrom Awards, adds: “We are very pleased that gluten free manufacturers are coming together in an attempt to improve consistency and confidence in the manufacture of gluten free foods and especially in the supply chain. This can only be good for the industry and, in the long run, of significant benefit to the gluten free consumer.”

Source:  foodingredientsfirst.com

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Health

The gluten-free opportunity: New rewards await

January 14th, 2017
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If 2016 taught the restaurant industry anything, it’s that diners not only want to know what’s in their food, but also what’s being kept out. Consumers are clearly sending the message that unhealthful items, such as artificial preservatives, colors and flavors, as well as a growing list of questionable additives and genetically modified foods are unwanted. And they’re willing to pay for it.

The gluten-free demand, which started a few ago, shows no signs of abatement. Instead, the trend is giving indications that it’s spreading to include all restaurant sectors, including those offering quick-service sandwiches and fast casual concoctions of all sorts.

“For all the recent talk that gluten-free is a dying fad, the reality is that more and more people are reducing the amount of gluten that they consume. At the same time, consumers are demanding better ingredients, even in indulgent foods like pizza.”
— Charlie Pace, Smart Flour Foods President and CEO

Fortunately for brands seeking gluten-free buns and other bread products, the previous demand for such doughs from pizza restaurateurs has brought a lot of new products and players into food service. That’s particularly timely since current data indicates the demand for gluten-free products of all ilk may well be poised to explode.

The demand

Over the next three years, the restaurant business’s demand for gluten-free food products will likely double.  Statista reported that in 2006, gluten-free and so-called “free-from” foods rang up about $0.9 billion in retail food sales. By 2020, Statista said its data indicated that sales of those same foods will total $23.9 billion in the U.S.

Part of what is driving that more widespread embrace of gluten-free products — particularly in pizza dough — is the fact that the number and flavor of such doughs has evolved tremendously in recent years. What was once, back in the early 2000s, barely edible, now is an assortment of richly flavored and textured offerings from gluten-free sources using everything from rice to amaranth.

Smart Flour Foods is one bread and pizza dough vendor that’s making quite a business out of what are often “ancient” and heretofore geographically isolated grains, including teff and sorghum.

“Our products are available at restaurants nationwide, including popular chains like Mellow Mushroom, Giordano’s, Pie Five, Blue Moon Pizza, The Original Pancake House and Lifetime Fitness,” Smart Flour Foods President and CEO Charlie Pace, said in an interview with this website. “Chefs are starting to use our flatbreads as a base for creative appetizers, while our new hoagie rolls can be used for a wide variety of applications, from gourmet subs to grilled cheese. So, we’re excited because we believe that even more consumers will gravitate towards whole grains, natural ingredients, a healthier lifestyle and gluten-free products as well, as a part of that.

“The gluten-free food category grew 136 percent from 2013 to 2015, topping $11.6 billion, according to research from Mintel, an industry market intelligence agency.”
—  Cynthia Kupper, Gluten Intolerance Group CEO

“For all the recent talk that gluten-free is a dying fad, the reality is that more and more people are reducing the amount of gluten that they consume. At the same time, consumers are demanding better ingredients, even in indulgent foods like pizza. Our products meet right at the intersection of all of those needs, and we couldn’t be more excited about the opportunity to reach an even larger customer group in 2017.”

Similarly, a number of gluten-free advocacy groups are cropping up to help restaurateurs choose wisely when it comes to their gluten-free offerings. For example, the non-profit Gluten Intolerance Group is serving as an advocate for those whose medical histories or personal preferences lead them to seek truly gluten-free food when eating out. As part of that role, the Gluten Intolerance Group offers a restaurant certification program for brands seeking to initiate proven safe practices in their gluten-free operation for their patrons.

“The market demand continues to grow in the US and globally,” Gluten Intolerance Group CEO Cynthia Kupper, said in an interview with this site. “As more people are diagnosed and become aware of gluten-related disorders, the demand is increasing. The gluten-free food category grew 136 percent from 2013 to 2015, topping $11.6 billion, according to research from Mintel, an industry market intelligence agency.”

Kupper, a registered dietician, said her organization’s restaurant certification program is shaped to the type of restaurant participating to ensure best practices in gluten-free meal production. Through her work with a number of national food service brands, she said it appears that many restaurateurs are operating with “old information regarding what is and isn’t gluten-free.”

“They also are not inclined to switch out an ingredient that contains gluten for one that doesn’t, such as using a gluten-free soy sauce. This may be because they do not know to do so, or it may be because of monetary reasons. Just switching to a gluten-free brand would open the door to so many more items being gluten-free, especially on Asian menus.”

California Pizza Kitchen’s gluten-free experience

“We take great care in producing the pizzas in a specified area within the restaurant, (which are) baked separately in tins, and delivered to the table by a manager. We also use color-coded utensils in preparing the pizzas and store gluten-free ingredients in separate, designated spaces.”
— Brian Sullivan, California Pizza Kitchen SVP of Culinary Innovation

One of the businesses that Gluten Intolerance Group has worked to certify is California Pizza Kitchen. The Kitchen’s leadership team reports that their system-wide move away from gluten has been a simultaneous move into their customer’s gluten-abhorring hearts

“We partnered with the Gluten Intolerance Group to offer four certified gluten-free pizzas on our menu, which we introduced in 2013,” California Pizza Kitchen Senior Vice President of Culinary Innovation Brian Sullivan, said in an interview with this website. “These four certified gluten-free pizzas are prepared using strict procedures … (and) a certified gluten-free crust … made with rice flour and other ingredients verified by our suppliers as gluten-free.

“We take great care in producing the pizzas in a specified area within the restaurant, (which are) baked separately in tins, and delivered to the table by a manager. We also use color-coded utensils in preparing the pizzas and store gluten-free ingredients in separate, designated spaces.”

Where there’s a will, there’s a way

California Pizza Kitchen’s experience is one of many similar experiences at other brands that prove the American market’s uncanny knack for finding creative entrepreneurs to meet every form of market demand.

The demand for gluten-free products has spawned the growth of rice and potato flour producers, as well as some even more innovative answers to the challenge, including those now produced by Smart Flour Foods. The company delved into culinary history to find and produce food sources for gluten-free doughs that are actually some of the most ancient grains ever used by mankind, such as teff.

Pace said getting those grains back into broader use has actually been a kind of modern reincarnation across the food service spectrum. In fact, one of the brand’s biggest success stories is not even a pizza producer, but the Lifetime Fitness brand, where chefs use Smart Flour doughs to create flatbread concoctions for guests.

“Lifetime Fitness made a decision to serve their flatbreads on one uniform crust that would simultaneously address their requirements for quality, taste/texture, and food allergy sensitivity,” Pace said. “So now anytime a customer orders a flatbread, it arrives on our product. The gluten-free aspect is only one of many important attributes such as whole grains, clean ingredients, and an elevated nutritional profile.”

Still, it’s important to keep in mind that for many diners, gluten-free products are not just chosen because of their flavor, but because they do not create possibly serious health effects.That’s why organizations, including the Gluten Intolerance Group, stress that while they are all for restaurateurs who choose to take their businesses down this path, they want to also ensure those business leaders also know the risks that come with it.

Source:  pizzamarketplace.com

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Ferré & Consulting Group, Ingredients

Gluten-free pizza grows

February 20th, 2016
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pizza_fspNew research from Mintel finds that following consumer demand, the number of pizzas launched globally with a gluten-free claim soared 58% between 2012 and 2015. The number of pizza launches containing rice flour as an alternative ingredient to wheat increased from 78% to 90% between 2014 and 2015.

The rise in gluten-free pizza launches comes as a result of the growing demand for wheat alternatives, Mintel says, as one third (32%) of French, 28% of Polish and 22% of German consumers say they would like to see a wider variety of gluten-free pizza. In Italy this number increases to 44%, while over half (51%) of Spanish consumers say they want more gluten-free pizza options.

“With gluten-free having become something of a lifestyle choice in Western countries, especially among younger generations, it is no surprise that a growing base of consumers are buying into gluten-free pizza,” said Alex Beckett, Global Food and Drink Analyst at Mintel. “However, as pizza is an inherently indulgent food, manufacturers need to magnify the quality appeal of their wheat-free pizzas and convince consumers that the taste and texture of wheat-free alternatives is akin to regular pizza.”

Mintel research indicates that innovation in lactose-free claims could be the next step for pizza launches. Almost half (47%) of consumers in Spain say they’d like to see a wider variety of dairy-free pizzas, followed by 39% of consumers in Italy, 31% in Poland, 30% in France and 20% in Germany.

While there is certainly a lot of activity going on in the global pizza market right now, Mintel notes, what’s surprising is that even though the US has held the crown as the most innovative pizza market for years, France now leads the way in retail pizza launch activity. Indeed, Mintel research reveals that France is responsible for the largest slice of pizza product innovation in 2015, accounting for 11% of all new pizza launches, up from 9% in 2011. Meanwhile, the global share of newly introduced pizza products in the US has almost halved over the same period; the US accounted for one in ten (10%) new pizza launches globally in 2015, compared to one in five (19%) in 2011.

What’s more, whilst over one in four (28%) pizzas launched in 2011 came from North America, the drop in product innovation in this region means that overall North America accounted for just one in six (15%) pizza launches in 2015. Indeed, Europe dominated the sector in 2015 accounting for nearly two thirds (65%) of launch activity, up from 58% in 2011.

Whilst France held the highest proportion of launches (11%), this was followed by the US (10%), UK (10%), Spain (8%) and Germany (6%).

“It is unlikely that the US retail pizza sector will look back on 2015 with much fondness,” said Beckett. “With the economy looking brighter, consumers have been trading up and out of retail pizza, to more expensive delivery and foodservice options. As a result of this, and the rapid growth of fast casual pizza chains, frozen pizza makers have been under huge pressure in the region. In Europe, however, retail pizza brands have been investing in premiumisation to help compete with the threat from the out-of-home channel, therefore boosting launch activity.”

Whilst the US has been battling with consumers upgrading their slices for more foodservice options, Mintel says, there seems to be a growing opportunity in the premium tier of the retail market. Mintel research shows that nearly three in five (58%) US pizza eaters claim that they would buy more frozen pizza if it had more premium or gourmet ingredients, rising to 72% of 25-34 year olds. What’s more, over half (55%) of US consumers agree that they’d buy more frozen pizza if it wasn’t so processed.

Europe might hold the largest number of pizza launches, but it is the Asia-Pacific region which is the fastest growing market for pizza innovation, Mintel believes. The Asia-Pacific region accounted for 11% of innovation in 2015, almost doubling since 2011 when this number stood at 6%. Furthermore, Mintel research reveals that the increased number of launches in the Asia-Pacific region in 2015 directly corresponds with a leap in microwaveable pizza launches. In 2013, three in ten (30%) new pizza launches in Asia-Pacific featured a microwaveable claim, before soaring to 58% in 2015.

“Increasing urbanization in developing markets is driving ownership of microwaves ovens – and with it the consumption of microwavable pizza. It is noticeable that many of the retail pizzas which have launched in Asia-Pacific in 2015 have sought to appeal to the specific tastes and needs of the country’s consumers,” said Beckett. “As such, a number of Asian-based manufacturers offer toppings with a local flavour twist as part of their ranges, as demonstrated by a number of tom yum-flavoured sauces in Singaporean pizza launches in 2015, and roti bases emerging in Thailand.”

Source: ingredientsnetwork.com

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Patisserie Valerie launches gluten-free range of cakes

January 23rd, 2016
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patisserie-valerieIn the UK, Patisserie Valerie has this week launched a new gluten-free range of cakes and biscuits, following a rise in demand for free-from products.

We’re excited to announce our NEW gluten free range which will be available online and in stores from 18th January 2016.

Customers can now enjoy a selection of five indulgent individual treats in cafes including a Belgian Chocolate Brownie, Marble Cake, Flapjack, Chocolate Muffin and a Ginger Biscuit. All of these gluten free products are priced at £2.45 to dine-in or £2.10 to takeaway.

Customers will also be able to place orders for a gluten free Double Chocolate celebration cake – which is available in an 8 inch size (which serves approximately 8-10 people). Orders for this can be placed online through the Patisserie Valerie website, or with a team member in store, and is priced at £34.50. There are further plans to launch more gluten free celebration cakes in the future.

As with their other range of cakes, each gluten free product is lovingly handmade by a team of expert bakers.

The launch of the new range comes after a lot of requests from customers.

Nicola Hedley, Group Marketing Manager, explains “We’ve been working on our gluten free range for a while because we wanted to get it absolutely perfect. Our customers wanted gluten free but they still wanted it to be indulgent and that’s exactly what our Gloriously Gluten Free range is.”

Patisserie Valerie continue to meet the demands of their customers with innovative and new product ranges, as well as continuing to expand their presence across the UK.

Paul May, CEO, is delighted with the new range and comments “We’re really excited about our new gluten free range, and we hope that our customers will enjoy the products on offer. This is the first step in expanding our offering to meet dietary needs and we hope that we can cater for everyone in the future.”

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Bimbo sees complex impact on bread from gluten aversion

March 7th, 2015
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grupobimboWhile demand for gluten-free products is growing rapidly, the movement’s direct effects on the bread market to date have been limited, said Fred Penny, president of Bimbo Bakeries USA.

The market for gluten-free products, a secondary share offering and the integration of the Canada Bread business were among topics discussed by executives of Grupo Bimbo S.A.B. de C.V., in addition to the company’s financial results, during a Feb. 27 conference call with investment analysts.

Mr. Penny was responding to an analyst asking about the effect on gluten-free dieting on bread sales.

“Gluten-free is an interesting question,” he said. “There is still a lot of, I would say, momentum growth overall in gluten-free, less so in the bread category. The bigger challenge I think is that there is some pressure on bread consumption from people who are perceiving gluten-free as a diet, which it is not, as you know.

“But there are lots of opportunities. Daniel (Servitje, president and chief executive officer of Grupo Bimbo) made the point (Bimbo is moving) to take advantage of the health and wellness trends, whether it’d be whole grains, reduced fat, low sodium, et cetera. And we play in those spaces, and we’ll continue to look for opportunities to bring products to market that address those consumer needs.”

The executives also were asked about a charge against earnings in the United States related to liabilities associated with Bimbo’s participation in a multi-employer pension plan. Steven Mollick, senior vice-president and chief financial officer of B.B.U., pointed out that just as liabilities have grown because of depressed interest rates, the opposite result — reduced liabilities — may be expected if rates rise in the future.

Asked whether this interest rate sensitivity would result in earnings volatility for Bimbo, Mr. Mollick said the company has taken steps to avoid such volatility.

“In the U.S., we participate in 34 MEPPs,” he said. “The liability — the withdrawal liability has been stable. And we’ve reserved, based on Guillermo’s (Quiroz, c.f.o. of Grupo Bimbo) comments, we’ve reserved about 50% of the overall contingent withdrawal liability. I can’t speculate as to what the future liability movements will be, but I can say that they’ve been stable over the last few quarters. We’re taking a proactive stance in really trying to fix those liabilities for Grupo Bimbo so that we have a long-term view. We are going to fix those liabilities and have them be known. That’s what the reserve is for.”

While the integration of Canada Bread is generally going well, Mr. Servitje described challenges, such as an enterprise resource planning system change and the loss of a significant customer. Bimbo completed the acquisition of Canada Bread in May 2014 in a $1.7 billion transaction.

“We are still in our first year of integration into Canada,” he said. “I think that we have made a lot of progress on many fronts of the integration phase. We have an ERP change during the second to third quarter of the year and we are geared towards that very important milestone. We have also assessed the company in terms of the opportunities in all areas of the manufacturing, distribution and administration side and we are working towards that plan. All in all, I would say that volumes are soft on bread side. There was a loss of a larger account that we had, the Shoppers Drug chain that went into the western business due to the purchase of that chain (in March 2014) by Loblaws. So that was a major event we will be lapping in the latter part of the year.”

While Bimbo is not ruling out a stock offering in the future, none is pending. In October, amid volatile equity market conditions, the company stepped back from a plan to conduct a global $700 million stock offering.

“The idea is still on the table,” a Bimbo executive said during the call. “We won’t rush into a process like that. We have another phase of priorities on our minds. But the idea is still on the table. We are not currently actively meeting with many investors, with many colleagues of yours and many analysts.”

Source: Baking Business

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Gluten-free cupcakes

January 31st, 2015
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Gigi’s Cupcakes USA is launching a range of gluten-free versions of tis gourmet cupcakes.

Each Gigi’s Cupcakes bakery is now offering at least three different flavours of gourmet gluten-free cupcakes daily. The weekly gluten-free cupcake menu can be found on the Gigi’s Cupcakes website and features cupcake flavours such as Wedding Cake and Midnight Magic Chocolate Chip. Some bakeries will also bake gluten-free specials unique to their neighbourhoods. Special orders are available on request.

This Valentine’s Day, Gigi’s Cupcakes will offer Gigi’s Special Valentine’s Weekend Menu featuring three gluten-free Valentine’s Day cupcakes as well as a four-pack and Mini Dozen Box of gluten-free mini cupcakes. Gigi’s Valentine’s Day menu will be offered 12-15 February at participating Gigi’s locations.

Gigi’s Cupcakes’ gluten-free cakes are prepared fresh in the same kitchen as menu items containing gluten. Because the equipment comes in contact with products containing gluten, Gigi’s Cupcakes’ menu items cannot be certified as gluten-free products and are therefore not recommended for guests with severe gluten allergies or Coeliac disease.

Source:  sweetsandsnackseurope.com

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Is your bakery keeping up with gluten-free demand?

August 15th, 2014
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sin-glutenThe number of people with gluten intolerance is growing each year.  Is your bakery keeping up with the demand? 

The Retail Bakers of America presents its last Brand Camp Webinar of the summer from 11 a.m. to noon (CDT) on Monday, Aug. 18.

“The Joy of Baking Gluten Free” will feature presenter Alison Reall of FoodService Express. There is a $10 event fee.

Learn the basics of gluten free baking techniques and what products are available to add variety, taste and convenience to your gluten free menu.  Instill confidence and satisfaction in your customers by learning and imperative kitchen practices that will ensure safe food preparation and serving.

Discover the joy of gluten free baking while increasing revenue and reputation.

Alison Real attended Brigham Young University-Idaho where she received her Bachelor of Science. While in college, she was diagnosed with Celiac disease and found her passion for educating others about gluten free and creating delicious gluten free food.  In 2011, she founded Gluten Free Solutions, a company founded to help foodservice establishments provide safe, gluten free options for their guests. She has served in leadership roles in local gluten free support groups and has worked for Foodservice Express since 2011, utilizing her knowledge, insights and everyday experience to educate foodservice establishments.

Source: BakeMag

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Bakery, Health , ,

‘Gluten-free’ labeling standards kick in; goal is to reduce confusion

August 8th, 2014
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gluten-free“Gluten free” labels on packaged foods have real meaning. Until now, the term “gluten-free” was unregulated, and manufacturers made their own decisions about what it means.

This new requirement is especially important for people who suffer from celiac disease and don’t absorb nutrients well. They can get sick from the gluten found in wheat and other cereal grains.

Under a rule announced a year ago, food manufacturers had until this week to ensure that anything labeled gluten-free contains less than 20 parts per million of gluten – ensuring that those products are technically free of wheat, rye and barley. That amount is generally recognized by the medical community to be low enough so that most people who have celiac disease won’t get sick if they eat it.

Currently, wheat must be labeled on food packages but barley and rye are often hidden ingredients.

Celiac disease causes abdominal pain, bloating and diarrhea, and people who have it can suffer weight loss, fatigue, rashes and other long-termedical problems. Celiac is a diagnosed illness that is more severe than gluten sensitivity, which some people self-diagnose. According to the American Celiac Disease Alliance, an estimated 3 million Americans have celiac disease.

A decade ago, most people had never heard of celiac. But awareness and diagnosis of the illness have grown exponentially in recent years. It’s not entirely clear why. Some researchers say it was underdiagnosed; others say it’s because people eat more processed wheat products, such as pasta and baked goods, than in past decades, and those items use types of wheat that have a higher gluten content.

The standard will ensure that companies can’t label products “gluten-free” if they are cross-contaminated from other products made in the same manufacturing facility. The rules don’t apply to restaurants, but the Food and Drug Administration is encouraging them to comply.

Gluten-free foods have become big business in the last several years, topping an estimated $4 billion in sales last year. Millions of people are buying the foods because they say they make them feel better, even if they don’t have celiac disease.

Alice Bast of the National Foundation for Celiac Awareness says the gluten-free trend has been good for those diagnosed with celiac because of the increased variety of options in the grocery store. But she says it also may have prompted some companies to lose focus on the people who need those foods the most.

The new regulations are “raising awareness that there is a disease associated with the gluten-free diet,” she said.

Steve Hughes, CEO of Boulder Brands, which owns leading gluten-free food companies Glutino and Udi’s, says his company’s products all have 10 parts per million of gluten, less than the new standard. He praises the FDA regulations for being a “stake in the ground” that can increase the integrity of the gluten-free market.

“If consumers can’t have confidence in the products long-term, it’s going to hurt the overall trend,” he said.

Source: Global News

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