In the latest edition of IBIE 2010 Bakery Industry biggest and largest trade fair of the world one can see the trends of bakery industry and what manufacturers and business leaders are upto to meet the consumer demands .Following has been major areas for bakery manufacturers to deal with
- nutritious
- natural/organic
- gluten free
- whole grain /multi grain
- probiotic/omega -3 /fortified
- low fat
- low sugar
- low sodium
- green packaging
- ethical businesses practices .
Companies which can promotes its product on these lines can see surge in its sales .
A report
Clear Valley omega-3 shortening is a new, on-trend ingredient from Cargill. It can help bakeries differentiate their products by adding an FDA nutrient content claim for ALA omega-3s, which, surveys show, consumers increasingly are looking for.
On the grain side, Cargill's Horizon Milling unit launched "EcoFlour sustainability solutions" – a customizable program that can give processors and farmers not just a flour but also a sustainability claim. It uses satellite imagery and soil sampling to identify the best (read that: minimal) use of fertilizer on fields, improving yields and reducing energy inputs -- and cost. Plus, depending on how the numbers play out, you could make a "green" claim.
Another interesting development from the Minnesota multinational was a new business unit, Cargill Process Optimizers. This new service is weighted toward the plant operations side of food manufacturers, helping them increase yields and capacity and reduce energy and water consumption. Cargill, after all, operates 1,200 of its own facilities around the world, so its engineers have a pretty good idea of how to run a plant. They"ve also developed some proprietary software. For the first time on a broad scale, Cargill shares that know-how as a contract service.
Using enzymatic interesterification, Bunge Oils brought out a new line of shortenings and oils, the UltraBlends EIE line. These soybean-based products eliminate trans fat and optimize saturated fats, while delivering functionality and great taste. They have a wide plasticity range and have a more consistent SFC Curve, creating less variability in firmness of the dough.
Loders Croklaan launched a line of donut fry products aimed at improving eating quality and production efficiency. SansTrans DF Select frying shortenings eliminate oil migration, a shortcoming in typical commodity donut frying shortenings, making these products ideal for coated donuts. In addition, the improved crystallization properties mean improved eating quality as the melting profile is cleaner and less waxy.
Switching to gluten replacement, ConAgra Mills' continued to plug its Ancient Grains flours. Made from amaranth, millet, quinoa, sorghum and teff, these flours – in stock and in customizable blends – are naturally gluten-free. They also add some important nutrients (protein, fiber, vitamins, minerals and antioxidants) as well as consumer interest. Sample baked goods also used ConAgra's Ultragrain white whole-wheat flour, which combines the nutritional benefits of whole grains with the mainstream appeal of refined flours.
For its gluten-free solution, American Key Food Products turns to the cassava root. King Lion Cassava Flour can be used as a single flour solution, eliminating the need to blend with other flours in most applications. It differs from both tapioca flour – which often is just tapioca starch -- and even other cassava flours on the market, which often are course cassava meal. King Lion has a finer particle size, similar to that of wheat four.
The National Honey Board was there to assist gluten-free product formulators. Using honey as a sweetener provides moisture and flavor improvement to gluten-free baked goods – while also adding functional benefits, color, enzymes, extra browning and a clean, even attractive, label.
With integrated milling and processing, 21st Century Grain Processing has long been a supplier of grain-based ingredients. At IBIE, the company put several of its grains (wheat, oats, corn) together into cereal clusters. Visitors to the booth were sampling Chocolate Kitchen Clusters and Honey Kitchen Clusters, both with whole grain oats and other grains. The company now offers custom coated grains and cereal cluster with enhanced texture, flavor bursts and mineral fortification to build a targeted nutritional profile.
Gum Technology Corp. introduced Coyote STARch Pastry Cream Stabilizer, a blend of modified starch, tara gum and carrageenan, that improves the characteristics of pastry cream without adding cost. It provides a smoother and less grain texture than starch alone, company officials say.
Fibersol-2, the soluble dietary fiber from Matsutani LLC and ADM, was a key ingredient in a chocolate chip cookie prototype, which displayed how added fiber can give baked goods a "good source of fiber" claim without negatively impacting taste.
Separately, ADM featured a new sorghum flour in a gluten-free chocolate chip cookie – as well as other flours and milled products, cocoa and chocolate ingredients and VegeFull cooked bean ingredients.
G+ technology was a new addition to the PowerFresh line of bakery enzyme products of Danisco USA. G+ is an amylase-based addition that give specific performance characteristics, foremost among them longer freshness/shelf-life.
Nielsen-Massey Vanillas was showing Madagascar Bourbon Pure Vanilla Paste. It's made with the company's Madagascar Bourbon vanilla extract with the addition of real seeds from the vanilla pod, combined in a slightly viscous base. It is used whenever the distinctive look of vanilla seeds is desired.
Viterra Food Processing focuses on premium oat and barley ingredients, many of them organic certified.
National Starch showed Homecraft Create 765, a clean-label specialty flour that can reduce fat and costs in baked goods.
Watson's Soft "n" Mighty products include natural and certified organic dough conditioners and a premium bread base.
source
http://www.foodprocessing.com
In January, UB is launching new McVitie’s Hobnobs Cookies to build on the popularity of McVitie’s Hobnobs. The range features the same oaty taste and texture familiar with those that already love Hobnobs. Available in two variants, McVitie’s Hobnobs Milk Chocolate Chip Cookies and Hobnobs Milk Choc Chip & Hazelnut Cookies,
The strong debut of Domino’s Pizza in the stock market early this year has fuelled interest among global pizzerias such as US-based Little Caesars and Papa Murphy’s to enter the Rs 470-crore Indian pizza delivery and dine-in industry.
The array of packaging options includes package styles like pillow bags and side gusseted bags along with many other options pertaining to Heat Sealing, Poly Ethylene welding systems, anti static devices, chain packages and hole punch devices. These choices cater to a diverse range of package styles and product specifications. All these options can be activated through simple setting procedures via an intuitive human machine interface, offering user the flexibility which in turn allows for considerable shorter changeover times. This machine definitely offers user the advantage of cost efficiency as well as attributes like low height for a compact product stream coupled with higher speed that have been able to facilitate increased efficiency and ergonomics.
Indians spend more on biscuits than on toothpastes, skin-care products, shampoos and instant noodles put together, and Parle Products has surged ahead of Britannia Industries to become a clear leader in the Rs 11,000-crore-plus market, say Nielsen data. 
My stay in Dubai has few surprise as all major Indian biscuit brands could be found in retail shop as well as mall supermarkets and hypermarkets with other international and local brands . We could also find few brands from south east asian countries such as Philippines , Thailand , Malaysia and Indonesia . . Local brands from countries like Oman , Iran , Syria, Saudi Arabia and Turkey . Other major international brands most visible were Mcvities , Oreos , Bisca , Locker and local favorite Tiffany .
All major Indian brands which have to face stiff competition at home have started scouting for markets overseas and Dubai being the favorite destinations for them . Most of them operates through authorised distributors except for Britannia Industries Ltd as they have bought local company Strategic Foods Intl Co LLc from Khimji Ramdas . Britannia is now promoting both its Indian brands such as Good Day , Marie Gold , 50-50 , Milkbikis as well as local brand such as Nutro biscuits and wafers .
Markem-Imaje is a trusted world manufacturer of product identification and traceability solutions, offering a full line of reliable and innovative inkjet, thermal transfer, laser, print and apply label systems and RFID-based systems . Markem has 95 years of history and operates with 30 subsdiaries worldwide more than 300 engineers engaged in 6 R& D centres which are located at US , UK ,Belgium , France ,India and Sweden . Supported by logistics and support team world wide . Major competitors for Markem are Videojet,Linx , Matthews and Domino Printing Sciences
The company is a leader in this segment with over 9,000 franchised and company-owned stores in more than 60 countries.
Bakery products have gained popularity among consumers world wide .Entrepreneurs and investor are enquiring vigorously for business ideas in bakery business. From small bakeries to automated bakery plants demand for such ventures have considerably increased
TORONTO, Nov. 1 - George Weston Limited announced today that its subsidiary, Weston Foods (Canada) Inc. has completed the purchase of ACE Bakery, a manufacturer and supplier of artisan and European-style rustic bread varieties, for $110 million.
