Statistics, Trends and Developments Electronic Nose Sniffs Out by lindayy


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									                 Statistics, Trends and Developments
        Electronic Nose Sniffs Out Food Aroma Quality
                       (Mike Stones, AP-Food Technology, 22 December 2009)

Reliable electronic noses capable of consistently detecting different food aromas moved a
step closer recently with the invention of a new statistical methodology by Spanish
researchers. The smelling device is an electronic instrument equipped with chemical sensors
and a chemometric programme for pattern recognition which recognises and compares
individual or complex odours. Like the human olfactory system, the instrument compares
new aromas with those stored in its electronic memory in order to rank various smells.
Convention aromatic assessments are time-consuming and expensive relying on tasting
panels or chemical analysis. The new method allows more assessments to be conducted
much more cheaply.

           Breakthrough Test for Food Poisoning Bug
                        (Rory Harrington, Food Navigator, 17 December 2009)

A new test to detect a bacteria that is a leading cause of food-poisoning is cheaper, faster
and significantly more sensitive that existing assays, says the USDA’s Agricultural research
Service (ARS). The advanced test is to identify staphylococcal enterotoxin A or SEA. The
new test can detect the toxin at levels one billion times lower than the current gold standard
assay for SEA. The ARS said the turnaround time of 48 hours for the SEA test is
comparatively fast. The new test is practical. Experienced technicians can quickly learn how
to perform the test using standard laboratory equipment.

          Cassava Flour for Use in Gluten-Free Baking
                         (Jeff Gelski,, 15 Dec 2009)

Cassava flour has been shown to work as a direct replacement for wheat flour, which allows
for the production of gluten-free baked foods, according to American Key Food Products,
Closter, N. J. Cassava flour is made from the cassava root. Gluten-free baked goods made
with the cassava flour have virtually the same taste, texture crumb and baking
characteristics as that made with wheat flour.

             Cassava Plant                                      Cassava Root
                     Statistics, Trends and Developments
                    Apple Skin May Boost Fibre in Bakery
                               (Stephen Daniells, Bakery and Snacks, 7 Dec 2009)

Incorporating an apple skin powder, an under-utilised food processing by-product, in bakery products could
boost the fibre content of a product. Replacing flour in muffins with 24% of a dried apple skin powder could
boost the fibre content of the muffin without detrimentally affecting the sensory profile of the product. ―The
potential for the industrial exploitation of apple skin powder as a health food ingredient for the bakery industry is
promising,‖ the researchers from the Nova Scotia Agricultural College concluded.

             New Enzyme Enables Softer Premium Bread
                                 (Jess Halliday, Bakery and Snack, 24 Nov 2009)

Novozymes, the Danish enzyme specialist, is introducing new enzyme for premium bread products which can
provide longer lasting crumb softness, elasticity and moistness. The new generation of enzyme, Novamyl, was
3 years in development. The company conducted considerable consumer research to understand what people
look for in a loaf of bread. Softness is the key to brand loyalty. Shoppers also expected the taste and quality to
be consistent and said they wanted their bread to stay fresh longer.

         Six Flavours For Significant Role in USA in 2010
                              (Eric Schroeder, Food Business News, 18 Nov 2009)

Cardamon, Sweet Potato, Hibiscus, Capuacu, Rose Water and Latin Spices are flavours that should gain
favour in the US marketplace during 2010, according to Mintel International.

 Capuacu – The Pharmacy In A Fruit

                                               Cupuacu is a little to medium tree that belongs to the Cocoa
                                               family, and bears fruits which are usually the size of melons. It is
                                               popular in native Brazil for its extraordinary health benefits, but
                                               little known elsewhere. The cupuacu fruit has been a significant
                                               nutritional food item in the rainforest for animals and the native
                                               people. The white pulp of the capuacu is uniquely fragrant, and it
                                               contains theacrine (1,3,7,9-tetramethyluric acid) instead of the
                                               xanthines (caffeine, theobromine, and theophylline) found in
                                               cacao. It is frequently used in desserts, juices and sweets.
                                               Brazil's superfruit, known in other parts of the world as "The
                                               Pharmacy In A Fruit" has the highest free-radical killing
                                               properties of any fruit.

                             Top 10 Consumer Trends 2010
                           (Baking Business Staff,, 11 Nov 2009)

Innova Market Insights has named trends that will have an impact on the market during 2010.
 Simplicity – natural and clean label foods
 Sustainability – locally sourced and fair trade products
 Health and Wellness – health benefits from natural ingredients
 Functionality – No to obscure ingredients making radical claims
 Immunity – ingredients such as probiotics and antioxidants will be marketed; however, companies need to
    be careful not to go over the top with claims
 Energy – energy shots are gaining speed as a quick way to get a boost
 Absence of unwanted ingredients – increased move toward gluten-free, as well as positioning products as
    easy to digest and easy on the stomach
 Cooking from home – commercial operations catering for the meals at home
 Extreme flavours – very hot and spicy products are increasingly entering the market around the world.
    Cardamon, sweet potato, hibiscus, capuacu, rose water and Latin spices flavours will gain favour.
 Authenticity – consumer desire products that are not only from a specific region but even produced in the
    region and based on ingredients from the area
                     Statistics, Trends and Developments
    Canada’s First Organic Preservative and Disinfectant                   th
                               (Mike Stones, Food Production Daily, 30 Oct 2009)

Efficiency and environmental protection are the twin benefits claimed for what is said to be Canada’s first
organic preservative and disinfectant for use with food products from food to table. Biosecur designed for use
as a broad-spectrum preservative and disinfectant for food products and food processing, kills more than
99.999 per cent of common bacteria just 15 to 30 seconds after contact according to independent laboratory
tests. Effective at low doses, the product proved effective against common pathogens at concentrations of only
0.5 to 2 per cent. In addition to its disinfectant properties, Biosecur is said to be a highly effective preservative
derived from 100 per cent organic citrus fruit. It does not contain grapefruit. Biosecur is 100 per cent water
soluble making it easy-to-use in standard manufacturing process and formulations.

        Water Coated Bio Tray Could Keep Buns Fresher
                                (Jane Byrne, Food Production Daily, 27 Oct 2009)

A tray combining biodegradability and moisture resistance attributes can extend the shelf life of baked goods
and other food products, while reducing the eco footprint of the pack, claims Biopack, a Honk Kong based
packaging developer. The trays have shown that they are moisture, grease and water resistant. The new
coated trays will be distributed globally are Food and Drug Administration (FDA), Canadian Food Inspection
Agency (CFIA) and the Federal Institute for Risk Assessment (BfR) food contact regulation compliant.

             Don’t Be Too Noble, It’s About the Mobile
            What Will Retailing Be Like in 10 Years time?             th
                             (The Retail Doctor, Inside Retailing, 26 October, 2009)

In many ways retailing will be a vastly different proposition to the retail sector that we know today. One aspect
is very apparent and that is retailers must embrace true multi-channel retailing and create a labyrinth of
connections with their customers if they truly hope to grow and be fit for business – a Fit Business.
Tomorrow’s Fit Retailer will have a mix and marriage of:
 Online retail offers
 An array of social and business media sites
 Digital communication will replace the internet as mobility of technology will be the preferred connection
 Integrated TV that is interactive
 Catalogues will still have their place as methods of channel distribution
 Staff or consultants who are social medial strategists, customer profile experts and multi-channel
     distribution experts
The neo customer is the modern customer who always uses multichannel distribution to purchase goods and
has now evolved toward digital channels such as the internet, mobile and interactive TV to access information
from all over the world.
Fit Businesses are seeing these trends with clarity. Fit Businesses integrate all customer touch points to deliver
a truly exceptional customer experience. The key fitness steps for retailers are:
 Embrace and understand multichannel distribution methods
 Built a Fit Business that connects with customers 24/7
 Know that being ―glocal‖ is best - the ability to deliver both globally and locally will become critical
 Consider that mobile digital technology will become the dominant medium for connection

  Study Tests Emulsifiers vs. Enzyme Performance in Bread
          University of New South Wales, Australia
                                (Jess Halliday, Food Navigator, 22 October, 2009)

A new study has pitted the use of Datem enzyme against three generations of liapse enzymes, and found that
action on bread volume is similar – but with some differences depending on fermentation times. Demands for
bread of consistent quality with a long shelf life have led to the use of additives in products, including
emulsifiers, enzymes, reductants and antioxidants. The research team set out to test claims that Datem
emulsifiers can be partially or totally replaced with lipase enzymes. The team concluded that both the Datem
and the enzymes led to a significant increase in rise and volume, with the exception of Lipopan 50-BG which
did not improve loaf volume when short fermentation was used.
                      Statistics, Trends and Developments

                               A Decade of Change Ahead
                           (Jim Kline, Industry Insight, Baking & Snack, October 2009)

With 2010 on the horizon, it is time to take stock of the challenges of the industry and prepare to face them
head on. There are lessons to be learned from the past than can provide guidance for the future but there is
also value in thinking about the future and how we can prepare for it.
Energy – A starting point could be the establishment of industry targets for energy usage
Environmental – Here is an area that sharing best practices in cleaning methods, reducing waste and
improving equipment designs will pay quick dividends.
Globalization – The impact of a greater blend of ethnicities means new tastes are introduced and assimilated
by consumers, demand for new products is greater than ever. There will be a trend toward nutritionally
enhanced variety of breads. Globally food safety initiatives, monitoring and compliance systems and adherence
to standards will be demanded. Assurance of the wholesomeness of products will be a prerequisite to
acceptance in the world marketplace. Workplaces will need to be prepared for the schooling of skilled positions
in baking. English as a second language will likely be a part of educational programs.
Innovation – The application of science to current methods will play an increasingly important role in the
baking industry during the next decade.
Preparedness – Bakers will need to meet the challenges of promotion of grain based products in a balanced
diet, enhancing the image of the industry and the value it has in the work and marketplace, preparing for
changes in global climatic conditions, training

                A Sustainable Future Beckons for Baking
    (Leading baking magazine, European Baker, in conjunction with Novozymes Survey Results, October 2009)
                      (Food Navigator is now offering access to the survey via a webcast.)

Executive Summary
The main challenge facing European bakeries is the fluctuation in raw material prices. Healthy and organic products
are seen as key opportunities. High quality products, the production process and equipment are seen as important
areas for innovation. A key challenge to innovation is the management of costs followed by new bread types and new
functionalities of raw material/ingredients. Optimising the baking processes and distribution are key areas for cost
containment. Freshness / softness is seen as the most important quality attribute for brand perception ( in relation to
toast bread, wholemeal bread, soft buns/rolls, sweet goods). Eating quality, flavour and crumb softness are rated as
the top three parameters in the terms of superior freshness of baked goods, 90% of the respondents see
sustainability as a key area today and into the future.

                           Retail Baking Facts and Trends
                (Modern Baking – Presentation at the ebakery International Show October 2009)

The survey conducted by Modern Baking revealed the following facts and figure across a variety of elements in
retail baking in America.
Bakers top concerns – economy, maintaining sales, finding new customers, increased costs
Consumer concerns – sugar and gluten free top consumer concerns
February draws more customers
Per customer, sales holding steady
Decorated cakes post greatest sales gains
Cakes and mini desserts hot new products
High margin items comprise bulk of sales
Majority of large retailers post more than ½ million dollars in sales
Non-bakery food offerings slip
Economy cutting wholesale sales
Fewer bakeries supplying in-stores
Ingredient costs outpace other expenses
Part-time help replacing full-time employees
Inflation outstripping wages
Bakery sizes continue to shrink
New equipment categories shape purchase plans
Multi-unit retailers decline
⅓ of bakers use computers in daily operations
Bakers turning to internet for baker-to-customer networking and baker-to-baker networking
Bakeries presence on web doubles
                     Statistics, Trends and Developments

  Strain Breakthrough Points to Gluten-Free Sourdoughs
                         (Stephen Caniells, Food&DrinkEurope, 24-September, 2009)

German scientists have identified two strains to produce amaranth-based sourdoughs, potentially opening the
way towards new gluten-free formulations. The study was supported by the German Ministry of Economics and
Technology. Yasemin Sterr, Agnes Weiss and Herbert Schmidt suggest that the strains could be used
individually or in combination and may be considered as candidates for amaranth sourdough starter cultures.

To read more on the breakthrough following the link:

         Sodium Consumption a Concern for Customers
                    (Mintel’s International Published by, August 2009)

Recent data from Mintel International showed that consumers are starting to pay more attention to their intake
of sodium i.e. 52% are saying that they are monitoring the amount of sodium in their diets.
Food products containing a low, no or reduced sodium claim have increased by nearly 115% from 2005 to
2008. The low-sodium change is gaining momentum.
Mintel’s survey results are as follows:
22% said they restrict the amount of salt that they add to food, but don’t watch the much greater amount of
sodium that is in food and beverages
18% said food and beverages low in sodium are one of the three most important components of a healthy diet.
26% read labels for sodium and may make some decisions based on the information, but they are not following
a regime to control sodium in their diet
34% do not pay attention to sodium

                        Top 7 Food and Beverage Trends
                        (Tate & Lyle, published by February 2009)

Reduced calories – portion control, lower calorie foods
Health and Wellness – digestive health, immunity defence and weight management, dietary with top health
and wellness ingredients including fibre, vitamins, protein
Budget Management - value for money
Functional Ingredients – foods that deliver benefits to multiple conditions
Comfort food – foods that bring back good memories and emotions
Simple ingredients, clean labels – ingredients requiring deciphering are out
Healthy indulgence – added fibre, vitamins or other nutrients to favourites

          Bakers Yeast Improves its Delivery Modes and
                  Performance Characteristics
                               (Baking & Snack, 01 July 2009 by Laurie Gorton)

The many bakers yeast choices now on the market is a response to customer demands and the fact that
bakers realise that yeast can be adapted to specific applications. The choices now answer needs in terms of
formulation and production, needs such as osmo-and sugar-tolerant styles, fresh versus frozen, sugar free
versus high sugar, preservative free versus preservative included. Lean dough yeast strains perform better
than regular bakers yeast in formulations low in sugar and without mould inhibitors. Flavour plays a role, too.

Yeast manufacturers evaluate the opportunities for choosing strains to propagate for bakery use. It takes a long
time-up to 10 years-to develop a new yeast, from strain to commercial product. A new strain’s potential must
first be identified in the laboratory along with its ability to be commercially propagated. Source and breeding
matter. Specific values that guide the screening process include high, but consistent, gassing activity and
tolerance to sugar, propionate, cool temperatures and freezing conditions as well as efficient manufacturing
capability at the yeast processor.
                     Statistics, Trends and Developments

      Australia wheat crop estimated at 20 million tonnes
                           (, December 09, 2008) by Jay Sjerven

CANBERRA — The Australian Bureau of Agricultural and Resource Economics on Dec. 9 estimated Australian
wheat production in 2008-09 (the harvest was under way) at 19,969,000 tonnes, up 62,000 tonnes from the
September forecast but down 3,711,000 tonnes, or 16%, from the June projection of 23,680,000 tonnes.

While smaller than early forecasts because of poor spring conditions in southern New South Wales, Victoria
and South Australia, the 2008-09 wheat crop was estimated to be 6,930,000 tonnes, or 53%, larger than the
drought-reduced outturn of 13,039,000 tonnes in 2007-08. The recent five-year Australian wheat crop was
18,828,000 tonnes with the average drawn down by two drought-ravaged crops, last year’s crop of 13 million
tonnes and the 2006-07 crop of 10.8 million tonnes.

While Australian growers could not help but be relieved production was vastly improved from the previous two
harvests, there were concerns over quality. "Untimely November rainfall in all states except South Australia has
interrupted the harvesting of winter crops and depending on the stage of crop maturity will result in varying
degrees of quality downgrading," ABARE said in commentary accompanying the production data. "The timing
of the November rainfall has meant a very disappointing end to the 2008 winter cropping season."

Western Australia is the largest wheat-producing state. Wheat production in the state in 2008-09 was estimated
at 7,925,000 tonnes, up 83,000 tonnes from the September forecast, up 30% from 6,100,000 tonnes in 2007-
08 and compared with 7,592,000 tonnes as the recent five-year average. The New South Wales wheat crop
was estimated at 6,514,000 tonnes, down 73,000 tonnes from September but up 262% from 1,800,000 tonnes
a year earlier and compared with 5,588,000 tonnes as the five-year average. South Australia wheat production
was estimated at 2,295,000 tonnes, down 2% from 2007-08. The Queensland crop was estimated at 1,721,000
tonnes, up 89% from a year earlier. Victoria wheat production was estimated at 1,487,000 tonnes, down 20%
from 2007-08. Tasmania wheat production was estimated at 28,000 tonnes, down from 33,000 tonnes in 2007-

Domestic use of Australian wheat in 2008-09 was forecast at 6,857,000 tonnes, up 325,000 tonnes, or 5%,
from 6,532,000 tonnes in 2007-08. The recent five-year average domestic usage was 6,464,000 tonnes.
Human and industrial use of wheat was projected at 2,401,000 tonnes, up 2% from 2,354,000 tonnes in 2007-
08 and compared with 2,372,000 tonnes as the five-year average. Feed use of wheat was projected at
3,782,000 tonnes, up 8% from 3,500,000 tonnes in 2007-08 and compared with 3,456,000 tonnes as the five-
year average. Seed use of wheat was projected at 673,000 tonnes, down 5,000 tonnes from the previous year
and compared with 635,000 tonnes as the five-year average.

Australian wheat exports in 2008-09 were projected at 12,335,000 tonnes, up 4,879,000 tonnes, or 65%, from
7,456,000 tonnes in 2007-08 and compared with 12,931,000 tonnes as the recent five-year average.

      Leading Foodservice baking trends to watch – a number of trends
             emerged that will likely punctuate business in 2009
Never too cool for school, Tiny is huge, Home is where the heart is, Sustainability as responsibility, Perks of
coffee and tea, Appeal to nostalgia, Breakfast is back and more

Written by Matthew Reynolds, published by Penton Media, 1st October, 2008. To read the article go to the
Bakery-Net Formulas and Techniques e-newsletter,

              New process for producing yeast containing Vitamin D2
Baking Innovations - published by Lallemand, Canada on the new process for producing yeast containing
Vitamin D2.

Lallemand has developed the proprietary fermentation process to produce Eagle VitaD yeast with high levels of
vitamin D while retaining all the normal properties of commercial baker’s yeast. [Vitamin D2 – ergocalciferol or
calciferol (made from ergosterol) is derived from fungal and plant sources and is not produced by the human
body.] To read the article go to the Lallemand Inc, Canada, website:

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