Why does bread go stale even in airtight packaging? Why do some margarines crack during lamination while
others fold like silk? And why does a perfectly good frozen dough sometimes collapse the moment it hits the oven? These three questions seem to belong to entirely different corners of the bakery, spanning texture science, fat technology and frozen logistics, yet they share a single, surprisingly elegant root cause: crystallization.
CIUS – European Sugar Users raises concerns over ongoing discussions on the potential suspension of Inward Processing (IPR) for sugar, with a proposal expected on April 30. CIUS calls on European policymakers to preserve access to competitively priced sugar and to maintain a stable, predictable regulatory framework.
CAOBISCO expresses its deep concern following the announcement that the Inward Processing Relief (IPR) mechanism for sugar in the European Union is to be temporarily suspended. IPR is a key trade instrument that enables European chocolate, biscuit and sugar confectionery manufacturers to remain competitive globally while keeping industrial activity within the European Union.
Whether lowering ingredients such as sugar
or salt, or adding others – fibers, proteins, or more,
reformulating products for a better nutritional profile essentially means creating a new product with its own optimum processing parameters.
By Kate Kehoe, Marketing Executive at FMCG Gurus Many consumers tend to scrutinize nutritional labels when buying bakery products, with
Consumers snack for a variety of reasons. This can range from being a substitute for a skipped meal, needing an energy boost, or for a moment of escapism and comfort.
Consumers snack for a variety of reasons. This can range from being a substitute for a skipped meal, needing an energy boost, or for a moment of escapism and comfort. Bakery products are popular among consumers for snacking, with 63% of global consumers turning to biscuits and cookies as their preferred type of snack, according to Kate Kehoe, Marketing Executive, FMCG Gurus.
Cost-sensitive and inflation-wary consumers in Germany are bound to increasingly head to the supermarket and discounters for their bread for baked goods in 2023, as they search for a cheaper weekly shopping basket overall. However, the country continues to favor traditional bread. Health awareness and consumers’ unwavering appreciation for local and regional products are bakeries’ best bet.
Eggs are highly functional ingredients and can be difficult to replace, especially by substituting with just a singleingredient.
The National Confectioners Association (NCA) and the Association of Chocolate, Biscuit and Confectionery Industries of Europe (CAOBISCO) released a joint statement calling for governments of both the United States and Europe to take urgent action to address sugar shortages.
