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									                  Statistics, Trends and Developments
  New Tool Enables Croissant Conformity at High Speed
                        (Jane Byrne,, 19 February, 2010)

Rademaker, the Netherlands based company, says that croissant makers are set to benefit
from new equipment that enables tip control, as well as bending and pinching of the product
at up to 120 strokes per minute. The new croissant forming equipment allows bakers to
produce a wide variety of croissants shapes as well as filled or unfilled varieties with 3.5 to 4
windings and high spec conformity in addition to excellent throughput.

  Olive Oil May Replace Trans-fat Shortenings in Bakery
                     (Stephen Daniells,, 18 February, 2010)

A study from Greece says that trans-fat containing margarine and other shortenings used in
cakes may be substituted by olive oil without effecting textural properties of flavour and
aroma. In their new study, the Greek researchers led by Adamantini Paraskevopoulou from
the University of Thessaloniki, formulated cakes with margarine only as a shortening, extra
virgin olive oil only or with a combination of margarine and olive oil. Results showed that
inclusion of extra virgin olive oil increased the batter density and boosted the cake volume.
No effect on the appearance or odour of the cakes was recorded. Despite the strong and
characteristic flavour profile of extra virgin olive oil, when used to partially replace margarine
in a Madeira cake, a panel of tasters rated the reduced trans fat cake as the most preferred.

    Tate & Lyle Extends Starch Range of Crispy Snacks
                 (Caroline Scott-Thomas, Food, 17 February, 2010)

Tate & Lyle has introduced a new starch [as part of its X-Pand”R range - X-Pand’R 683] that can
create non-sticky pliable doughs for snacks and baked goods processed through sheeters
and extruders. The new starch is a pre-gelatinized maize starch and comes as a powder to
be incorporated with manufacturers’ dry mixes. It provides a crispy coating for the adhesion
of nuts and dried fruit on baked goods; better moisture retention in cakes, cookies and
muffins; crispness for extruded snacks; and expansion and crispy texture for formed and
sheeted snacks like snack crackers and snack chips.

          Trials Prove Efficacy of Bread Waste Reducer
                      (Jane Byrne, Food Production, 11 February, 2010)

A Dutch based bakery ingredient supplier says its starter - Sonextra Sustain - allows rejected
bread to be processed into sour dough and thus become an ingredient for daily bread
production. The starter consists of 90% rye, 10% dextrose, 1% enzymes and 1% salt.
The starter enables a baker to reprocess overages, production errors and out of spec bread
in a high quality and safe manner, reducing the level of waste while also ensuring cost
savings. Bakeries do require investment in specialised equipment in order to reprocess
waste bread using the starter but the return on investment on machinery would be one to
one and half years, considering the reduction in ingredients and savings on waste disposal.
Not all rejected bread can be reprocessed due to factors such as the potential presence of
allergens like soy or milk or concerns over rope formation by Bacillus subtilis and B. cereus
bacteria but the pH lowering during sour dough fermentation is fast enough to prevent
microbial contamination.
                   Statistics, Trends and Developments
        Gluten-free Ingredients for Mainstream Products
                  (Caroline Scott-Thomas, Food Navigator –, 11 February, 2010)

Penford Food Ingredients has developed new ingredients systems to make crispy coatings
and baked good that “just happen to be gluten-free.” The idea of Penford’s PenTechGF is to
provide the texture, appearance and mouthfeel of wheat-based products, so that companies
can provide gluten-free products as part of their mainstream portfolios, rather than as part of
a specialist niche. The PenTechGF systems could be used to replace any ingredient mix that
contains gluten, or to improve current gluten-free offerings. For bakery, the system is mainly
rice starch, potato and tapioca, with the mix of starches and flours tailored for use with
specific formulations. These can produce gluten-free products with good elasticity, muffins
with a more open crumb grain, volume for bread height, non-crumbly pastries, and textures
that are not gummy or dry.

  Australian Company Seeks Slice of Chia Seed Bread Potential
                          (Jess Halliday, Food, 5 February, 2010)

The Chia Company is bidding to market its chia seed for use in bread in Europe. Chia seed (salvia
hispanica) comes from a plant in the mint family. The seeds are rich in protein, fibre and amino acids
and also omega-3 and omega-6 fatty acids. Chia seeds have already been used in the US in
nutritional supplements, bars, breakfast cereals and cookies. In Chile they have also been used in
pasta, and in Australia and New Zealand in a yoghurt product made by Fonterra.

                                               Chia seeds are typically small ovals with a diameter
                                               of about 1 mm (0.039 in). They are mottle-colored
                                               with brown, gray, black and white. Chia seeds
                                               typically contain 20% protein, 34% oil, 25% dietary
                                               fibre (mostly soluble with high molecular weight),
                                               and significant levels of antioxidants (chlorogenic
                                               and caffeic acids, myricetin, quercetin, and
                                               kaempferol flavonols). The oil from chia seeds
                                               contains a very high concentration of omega-3 fatty
                                               acid — approximately 64% Chia seeds contain no
                                               gluten and trace levels of sodium.

 Food preparation

 Chia seed may be eaten raw as a dietary fiber and omega-3 supplement. Ground chia seed is
 sometimes added to pinole, a coarse flour made from toasted maize kernels. Chia seeds soaked in
 water or fruit juice is also often consumed and is known in Mexico as chia fresca. The soaked
 seeds are gelatinous in texture and are used in gruels, porridges and puddings. Ground chia seed is
 used in baked goods including breads, cakes and biscuits.

 Chia sprouts are used in a similar manner as alfalfa sprouts in salads, sandwiches and other
 dishes. Chia sprouts are sometimes grown on porous clay figurines, which has led to the popular
 U.S. cultural icon of the Chia Pet.

 Source: Wikipedia

In 2008, Australia was the world's largest producer of chia. Read more on the following website:
                    Statistics, Trends and Developments
         Inulin Could Speed Up Baking Time for Breads
                           (Jane Byrne, Food&Drink, 26 January, 2010)

Adding inulin to white breads increases its nutrition quality but also accelerates the baking
process and the crucial Maillard reaction according to new research on the fibre. The study
funded by the EU Freshbake project and published in the journal of Food Chemistry showed
that crust water activity, moisture and clearness could be good indicators of the Maillard
reaction, a process whereby sugar reacts with the amino acid asparagine to give baked and
fried foods their brown colour and tasty flavour. Currently, bakery, dairy and cereal bars are
key growth areas for chicory-sourced inulin, which is a polysaccharide with a flavour range
that spans bland to subtly sweet.

   Reformulated Whey Protein Is Effective Egg Replacer
                           (Jane Byrne, Food&Drink, 26 January, 2010)

An improved formulation on an egg replacement whey protein based ingredient can enable a
saving of up to 30% on liquid egg costs for sponge cake manufacturers, claims Aria Food
Ingredients. The new milk protein Nutrilac BK-700 contributes to a very stable cake batter,
leading to low batter density and can reduce or entirely replace eggs in a typical sponge
recipe with no pre-blending or cooling requirement. A 21-day shelf-life test, carried out at its
bakery laboratory to determine how effective egg replacement with Nutrilac BK-700 is in
sponge cakes, demonstrated that the cake maintains the texture and moisture of a 100%
egg equivalent. The ingredient supplier will assist bakery manufacturers in terms of scaling
up a recipe on an industrial level and that no adjustments are required to processing
machinery when incorporating the new protein into cake production. While whey protein
replacement for egg is not novel, Aria’s approach and products differs in that the Danish’s
company’s R&D and application centres are continually developing protein fractions that can
be tailored to specific product applications.

                    Nestle to Move to Heat-Treated Flour
 (Eric Schroeder,, 13 January, 2010, Food Safety Monitor, Sosland Publishing, 11 February, 2010)

The decision was made by Nestle USA to begin using heat-treated flour for its refrigerated
cookie dough products, following its recall of its Toll House cookie dough which failed to
pass a “best-in-class” testing protocol and tested positive for E. coli 0157.H7. Heat-treated
flour is a specialty product not widely offered within the flour milling business. While
sanitation is among the qualities of heat-treated flour, milling companies introducing the
product have tended to focus principally on other properties such as the heat-treated flour
being beneficial in proving functional attributes required for savoury foods such as soups,
sauces and gravies. Functional qualities such as heat, acid and shear stability are essential
when preparing thermally processed or dry mix foods. Heat-treated flour is helpful for
products that need to be kettle cooked, retorted, refrigerated and/or frozen.

Nestle’s highly publicized move to heat treatment in the name of food safety has generated
considerable discussion within and beyond milling. Confidence that heat treatment of flour
for food safety purposes will not become widespread rests on several factors: that the vast
majority of flour-based foods go through a kill phase, principally baking, obviating the need
for heat treatment of flour; the low level of microbial counts in flour; the adverse effects on
flour functionality of heating before baking; and the high cost of heat treatment.
                 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
                        (Roy 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
                               (Mike Stones, Food Production Daily, 30 th 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.

             What Will Retailing Be Like in 10 Years time?
                             (The Retail Doctor, Inside Retailing, 26 th 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 respond ents 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.

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