Geographic differentiation

An ingredient’s place of origin may be pivotal in promotions. Belgian chocolate, Vermont cheddar and Himalayan pink salt all may catch the interest of consumers when used as ingredients and promoted on the label of a product, be it bread, crackers, pizza, or macaroni and cheese. 

“The taste of place can be rather specific as in French wine or Vermont maple syrup or Vermont cheese,” said Tom Bivins, executive director, Vermont Cheese Council, Stowe, Vt. “These geographically regional products provide a story that is incredibly valuable in crating your product.” 

He said Europeans have known for centuries that geography, along with soil and climate, may affect ingredients. 

“Americans are only now becoming aware of their regional flavors and foods,” he said. 

Cheese closer to home 
Geographic areas in Europe are known for their cheese, like Parmesan, feta and muenster (see related story on Page 32). Food manufacturers may consider cheese made in America, too. Panera Bread, St. Louis, promotes Vermont white cheddar in its fontina grilled cheese sandwich, for example. 

Vermont cheese may be produced using local milk sourced from family farms, Mr. Bivins said. They may be aged in caves and aging rooms with Vermont stone and wood. 

“It is no small thing that Vermont cheese, as well as other regional cheeses in the United States, are taking a bite out of the international cheese markets,” Mr. Bivins said. “We no longer have to look to Europe for quality, variety or craftsmanship.” 

The Wisconsin Milk Marketing Board, Madison, Wis., has a Wisconsin cheese logo that may be displayed on products, said Marilyn Wilkinson, manager of national product communications for the board. 

“We make over 600 varieties of cheese, but the one people normally think of quickly is cheddar,” she said. 

Cheddar may work in macaroni and cheese or may appear in spiral bread similar to cinnamon bread, she said. Cheddar has a smooth, firm texture and becomes more granular and crumbly as it ages. Its rich, nutty, creamy flavor becomes increasingly sharp and complex with age. 

Another cheese type, fontina, is a good melting cheese, Ms. Wilkinson said. For example, it might work well alongside provolone and mozzarella in a three-cheese pizza. Fontina has a smooth, supple texture with tiny holes. It is semi-soft and slightly creamy. 

Ms. Wilkinson added the Wisconsin cheese identification on a product may ease the concerns of manufacturers and consumers who want to know who made the product, what is in the product and how the cows that helped to create the cheese in the product were treated. 

“There’s never been a time when people are more concerned about where their food comes from then now,” she said. 

Chocolate as luxury 
Creating higher price points for products is another potential benefit of single-origin ingredients. Chocolate is one such example. According to a 2014 Canadean consumer survey of 2,000 adults in the United Kingdom, 38% said they buy premium chocolate either “regularly” or “all the time,” which compared to 35% for coffee, 33% for alcoholic beverages and 32% for ice cream. 

“This shows that even as consumers continue to juggle daily finances and manage household budgets, they are still willing to regularly trade up on indulgent groceries such as chocolate,” Canadean said. 

According to the survey, 58% of consumers regard a product as superior to an “everyday” item if it promotes the use of the finest ingredients. 

“Irrespective of their financial situation, consumers are still willing to trade up on a regular basis in categories inherently associated with treating and indulgence,” said Michael Hughes, research manager at Canadean. “To encourage trading up behavior, manufacturers need to push the concept of ethical luxury in categories such as chocolate and coffee to make consumers feel that they are getting a real treat over everyday items.” 

Perhaps consumers might consider a product with Belgian chocolate as a special treat. In 1988 Puratos launched a new brand, Belcolade, that featured product created exclusively in Belgium. The Belcolade Origins range now is a selection of single origin chocolates from around the world. Les Arómes de Cyrano, a sensory analysis tool, describes the unique characteristics of single origin chocolates. 

Barry Callebaut promoted its line of Origin chocolate at the ISM trade exhibition in Cologne, Germany, Jan. 26-29. Origin chocolates are made with cocoa beans harvested in one specific country or growing area within one country. The soil, the climate and the habitat make the cocoa beans unique. Cocoa beans from Venezuela or Ghana might work well in dark chocolate while cocoa beans from Mexico might be a better choice for milk chocolate. 

Cargill’s cocoa and chocolate business on March 19 announced an investment to expand its specialty cocoa liquors capabilities in its plants in France and Germany. 

“This major investment in our cocoa liquor capabilities will enable us to meet growing customer demand for premium and organic chocolate products,” said Philippe Huett, managing director-cocoa for Cargill’s cocoa and chocolate business. “These liquors are used in our wide range of chocolate recipes and in our organic certified cocoa butter and powders.” 

An investment in Rouen, France, will assist Cargill in expanding its Fine Flavor range of cocoa liquors. A production line is dedicated to manufacturing small batch specialty liquors with distinctive characteristics. The cocoa beans come from origin countries. Venezuelan beans feature a mild and creamy taste while beans from Ecuador have a flowery aroma. 

Global attention on Brazil 
According to Cargill, the Bahia region in Brazil has unique cocoa characteristics. The soil’s profile, the proximity to the coast, the high rainfall level and the artisanal processing all lead to strong aromatic characteristics and a bitter flavor. 

The 2014 World Cup and the 2016 Summer Olympics both will take place in Brazil, which should place the country’s cuisine in the spotlight, according to a TrendScape 2014 report from The Campbell Soup Co., Camden, N.J. Feijoada completa is a national dish in Brazil. The stew of beans and smoked meats is served with rice and sautéed collard greens and then topped with toasted manioc flour known as farofa. 

“The World Cup is one of the most heavily attended events in the world, and there are record numbers of attendees projected for this year,” said Shane Maack, senior executive chef for Spicetec Flavors & Seasonings, Omaha. “So it’s safe to assume that more consumers will be exposed to the flavors of Brazilian cuisine for this very reason. I suspect we will be seeing more Brazilian menu items for at least the next year or two. Traditional Brazilian cuisine comes from a blend of culinary backgrounds: European, Asian and Amazonian.” 

He said fruits, including guava and cassava, that are indigenous to Brazil may bring an exotic twist to such sweet applications as baked foods, smoothies and ice cream. 

“Spices, marinades and rubs also make Brazilian cuisine stand out as unique,” Mr. Maack said. “Tempero habiano (coriander, parsley, cumin and various peppers) might just be the next hot spice blend popping up on menus.” 

Tuscany and the Himalayas are other geographic areas of interest for ingredient sources. 

Recent new product launches have included Tuscan boule from Pepperidge Farm, reduced-fat Tuscan spice potato chips from Mikesell’s, and a Tuscan chicken pesto bagel thin sandwich from Einstein Bros. 

SaltWorks, Woodinville, Wash., now offers Himalayan pink salt that is sourced only from the Himalayan mountain range in northern Pakistan. The company sources the salt from a family-owned supplier that is registered with the Food and Drug Administration. 

The Hain Celestial Group, Inc. also has become involved in a Himalayan ingredient. The company recently acquired Tilda Ltd., a 100% branded Basmati and specialty rice products company based in Essex, the United Kingdom. Basmati rice only may be grown in the Himalayan foothills and is known for its aroma and nutty taste. 

The use of common cheese names in peril 

The European Union seeks to prohibit American dairy processors from using dozens of common cheese names, including asiago, feta, Parmesan and muenster, according to a letter signed by more than 50 U.S. senators. The European Union claims the names are “geographical indicators” and may be displayed appropriately only on products made in certain areas of Europe. 

“Can you imagine going into a grocery store, and cheddar and provolone are called something else?” said Senator Pat Toomey of Pennsylvania. “Generations of dairy farmers and producers have worked hard to cultivate a product and brand that resonates with consumers. Efforts by the E.U. to establish trade guidelines that would restrict branding are ridiculous and threaten Pennsylvania jobs.” 

Senator Toomey and Senator Charles E. Schumer of New York composed the letter, which urges the U.S. Department of Agriculture and the U.S. Trade Representative to fight the E.U. efforts, which relate to the Trans-Atlantic Trade and Investment Partnership (TTIP). The National Milk Producers Federation, the International Dairy Foods Association, the U.S. Dairy Export Council, the American Farm Bureau Federation, Kraft Foods Group, Inc. and Leprino Foods all support the letter’s intention. 

“Protecting the ability of U.S. cheese makers to use common cheese names is a top priority for I.D.F.A.,” said Connie Tipton, president and chief executive officer of the International Dairy Foods Association. “TTIP is an opportunity to lift trade barriers, not impose new ones.”

Source: http://goo.gl/erqZtk

60 YEARS OF BAKERY INNOVATION

Belgium company Puratos has introduced the T500, a complete bread improver in powder form, which it is claimed, will increase operational efficiency and convenience for bakers.

60 years ago the company introduced the T500, the first complete bread improver. It marked the beginning of a list of innovations in the field of bread improvement that continues in line with ever-changing market requirements and consumer demands.

The invention allowed Puratos to grow from a small local company in Belgium to the worldwide company it is today.

Industrial bakers are now looking for particular solutions to overcome specific challenges. Intens is a modular bread improvement concept, which allows bakers to address their biggest challenges in the baking process, eg. freshness, resilience, dough extensibility. Soft’r Melting is introduced to the soft baked goods market to improve freshness and extend shelf life of sweet bakery products such as donuts, Berliners and soft sweet breads and rolls.

Mr Eddy Van Belle, chairman of the Board of Directors at Puratos, commented: “The constant development of Puratos is defined by several inventions of which the T500 bread improver is certainly one of the most significant. T500, which is now known as a revolution in bakery, is actually the result of a lot of work and constant fine-tuning with bakers to know their needs. In the end, it was the success of the T500 that allowed Puratos to start to grow from a small local company in Belgium to the worldwide company it is today.”

Source: http://goo.gl/00fPNn

Puratos launches new website

Puratos has launched a new website for professional bakers, patissiers, chocolatiers and food developers, www.puratos.us.

The site contains new ideas, formulas and technologies, news and events and a full tour of Puratos’ market research tool the Sensobus.

Users also will find a My Puratos section, which allows them to personalize their own homepage where they can save favorite information such as formulas and frequent searches. The site also contains a nutrition section that shows how Puratos is approaching health and wellness through new products and concepts.

The site will be updated regularly with recipes, videos and demonstrations.

The next generation of bread improvers

With more than 60 years of bread improvement experience, Puratos constantly looks to discover the next step in enzyme technology. The newest generation of S500 bread improver range is based on xylanase technology obtained from specific microorganisms discovered in Antarctica.

One of this enzyme’s main advantages is high catalytic activity at lower temperatures, which enables S500 to offer additional dough tolerance and security in processes such as retarded fermentation and short freezing. It was for this enzyme that the United States recently granted Puratos a patent and acknowledged the unique technology used within Puratos’ S500 products.

S500 was developed to give our customers complete peace of mind in every baking condition and every baking application. Each day will not be the same in your bakery, but S500 can make sure that even with changes in bakery conditions, you will deliver the same quality bread to your customers every day.

Source: http://goo.gl/fEgnP

Made in Belgium: Puratos, une entreprise gourmande

Farine, margarine, levure, chocolat, produits de nappage ou de fourrage,… l’entreprise Puratos est un véritable paradis pour le boulanger, le pâtissier, le chocolatier. L’aventure a débuté en 1919, dans un garage bruxellois. Aujourd'hui, Puratos vend 2.500 produits différents en Belgique, 25.000 dans le monde. Et le garage du début a laissé la place à 55 usines de production réparties dans 44 pays différents.

Les premiers ingrédients étaient destinés à des glaciers. La gamme s’est considérablement élargie depuis. C'est tout le secteur de la boulangerie qui est désormais touché et c'est le monde entier qui est visé. Puratos mise constamment sur le développement de nouveaux ingrédients, de nouvelles, farines, margarines, levures, des produits de bouche. Car le pain ne se fabrique et ne se cuit  de la même que l'on soit en Belgique, au Danemark ou en Asie...

Mais au delà des matières premières, Puratos developpe un important secteur de formation de ses clients, une manière aussi d'assurer de la recherche et développement en étant à l'ecoute des utilisateurs. L’entreprise a ouvert plusieurs centres " Innovation " pour mener ces tests grandeur nature. Elle a aménagé des bus pour aller à la rencontre du consommateur et découvrir ses goûts, ses envies. Leur plaisir, leur bien-être, leur santé, voilà ce qui guide les choix en interne.

Plutôt payant.

Le chiffre d’affaires est en augmentation constante : 1,3 milliards d’euros en 2012. La société espère passer la barre des 2 milliards en 2018. Des 5 milliards en 2030. Elle occupe aujourd’hui 6.500 personnes (dont 1.000 en Belgique)

Source: RTBF (http://goo.gl/gXIHu)

Puratos Introduces New Rye Improvers Without Guar Gum

For the production of rye bread, which is a staple food in Northern, Central and Eastern Europe, guar gum is commonly used for its water binding properties and its positive effects on dough rheology, bread shape, crumb softness and moistness.

But with a lack of availability for quality food-grade guar gum resulting in a dramatic price increase means that it has become necessary to reformulate existing improvers and to look for alternatives.

Now, Puratos introduces new rye improvers that allow bakers to achieve guar gum-free products of the same (and in some cases even better) quality as the reference product. Also, these 

reformulated solutions are more attractive than products with guar gum from a cost perspective.

To read the rest of the story, please go to: Puratos (http://goo.gl/lgrvz)

Le fournisseur des boulangers Puratos ouvre un laboratoire à Nantes

Fournir aux boulangers, pâtissiers, chocolatiers, des matières premières de bonne qualité et leur faciliter la vie, voilà le travail de Puratos. Une maison de dimension internationale qui travaille le chocolat « 100 % pur beurre de cacao » et « sans graisses hydrogénées ». En France, dix mille clients se fournissent chez elle. La société emploie 400 personnes et réalise un chiffre d'affaires de 150 millions. Le groupe est présent dans 120 pays et se développe dans les pays émergents (Chine, Brésil, Inde), affichant une croissance insolente « de 7 % cette année ; nos ventes ont presque doublé en dix ans ».

Clé de cette réussite : la société familiale belge voit loin et investit dans l'innovation, la modernisation et la création d'usines. Elle produit elle-même les préparations qu'elle vend aux artisans ou entreprises. Son usine de Fougères, par exemple, fabrique fourrages et nappages. Avec ses 400 chercheurs dans le monde, elle s'adapte aux goûts et fait évoluer les processus de fabrication.

La nouveauté française, c'est de recréer « de la proximité dans un réseau mondial ». Aux Sorinières, près de Nantes, Puratos vient d'ouvrir son premier « centre d'expertise ». Un lieu doté de showroom, labo et salle de réunion, où les clients sont reçus pour des sessions de formation. Celle avec un chocolatier meilleur ouvrier de France affiche déjà complet. Autre exemple : ayant senti venir la mode des gâteaux de mariage à l'américaine, Puratos a développé des solutions pour les pâtissiers français.

Beaucoup de professionnels ont déjà dit oui pour le stage au labo nantais, en groupe de six à huit personnes. Cerise sur le gâteau: la connexion possible par webcam avec des spécialistes outre-Atlantique. Le labo se veut aussi un outil de création, ouvert « au travail à façon » pour l'élaboration de nouvelles pâtisseries, viennoiseries ou recettes de chocolat, avec les artisans et entrepreneurs de la région.

Source: http://goo.gl/t7Fd0

Puratos confirms its continuous investment in innovation and R&D, with a new Global R&D Center

Puratos Group confirms its commitment to continue its investments in innovation and long-term R&D with a new Global R&D Center.The start of the construction of the new center, which will be built at the Group’s headquarters in Groot-Bijgaarden (Belgium), was marked with an official first stone ceremony in the presence of selected local officials, trade organisations and research partners.

The Global R&D Center, which is set to open by the summer of 2014, will play a pivotal role in  Puratos’ global network of innovation and research centers across the world. As a leading global  innovator in the bakery, patisserie and chocolate industry, research & development is at the centre of all activities of the Puratos Group. Mr. Filip Arnaut, R&D Director Group Research & Services Lab, comments: “R&D is the driving force behind our partnership with our customers around the globe. It is how Puratos’ long-term vision is translated into products and solutions to help our customers innovate
and differentiate more in the future.”

With three state-of-the-art research platforms – a food technology laboratory, a baked products laboratory, and a biotechnology and analytical laboratory – covering some 6000m2, the new center will become a global hub for collaboration and research. The facility will be open to Puratos’ global R&D team, as well as research partners, including some leading universities.

For Puratos Group, the new Global R&D Center is part of a broad and long-term investment plan, in which innovation and research play a key role. In the course of 2013, a regional R&D center for Asia will open in Guangzhou (China), with another major R&D center set to open in the United States next year. Mr. Daniel Malcorps, CEO of Puratos Group, explains: “It is our firm belief that continued investment in the future is the best way to overcome today’s harsh economic climate. By doing so, we can continue to innovate and to improve the products and services we offer our customers, as well as inspire our customers. Ultimately, we want to help our customers to become even more successful in their business. With this new center, we confirm this commitment to our customers around the world.”

Mr. Eddy Van Belle, Chairman of the Board of Puratos Group, continues: “For more than 90 years already, continuous innovation has been the reason for our success. It is a constant process of risk taking and perseverance, which has been the basis for many success stories, like the T500, the very first complete bread improver, which we invented 60 years ago. Many other important innovations have followed since and keep Puratos and its products at the top of providing innovative solutions to our customers.“

Source: http://goo.gl/7Usvg

Puratos investeert 15 miljoen in nieuw onderzoekscentrum

Vanochtend heeft Puratos, een internationaal Belgisch familiebedrijf dat innovatieve producten ontwikkelt voor de bakkerij-, de patisserie- en de chocoladesector, in Groot-Bijgaarden de eerste steen gelegd van zijn nieuw onderzoeks- en ontwikkelingscentrum. Het onderzoekscentrum vergt een investering van 15 miljoen euro en zal 110 onderzoekers tewerkstellen. Er is plaats voor een uitbreiding tot 170.

Het onderzoekscentrum, dat midden 2014 de deuren opent, vervangt het bestaande labo in Groot-Bijgaarden en zal bestaan uit drie onderzoeksplatformen, een voedingstechnologisch laboratorium, een laboratorium voor gebakken producten en een biotechnologisch analyselaboratorium, die samen ongeveer 6.000 m2 omvatten. Het wordt het wereldwijde knooppunt voor samenwerken en onderzoek binnen de groep.
    
Puratos investeerde de afgelopen jaren steeds meer in innovatie en onderzoek. Het aandeel in de omzet steeg in de periode 2002-2012 van 1,6 tot 2,3 procent. Puratos stelt in haar vestigingen in België 140 onderzoekers te werk, wereldwijd zijn er dat 400. Ook in Guangzhou (China), Sao Paulo (Brazilië) en New Jersey (VS) zijn er onderzoekscentra operationeel.
    
De groep bezit 54 fabrieken in 43 landen en verkoopt haar producten in 120 landen. De afgelopen vijf jaar werd wereldwijd 280 miljoen euro geïnvesteerd in uitbreiding van productiecapaciteit en modernisering van fabrieken. De tewerkstelling steeg de afgelopen twee jaar met meer dan 900 tot 6.503 waarvan circa 600 in ons land. CEO Daniel Malcorps voorspelde dat er dit jaar nog eens 500 personen aangeworven worden. Het omzetcijfer steeg de afgelopen 5 jaar met 40 procent tot 1,3 miljard euro.
    
"Tegen 2018 willen we 2 miljard euro halen en tegen 2030 5 miljard", aldus Malcorps.

Source: Het Laatste Nieuws (http://goo.gl/YF8KP)

Puratos investeert in nieuw onderzoekscentrum

In Groot-Bijgaarden is de eerste steen gelegd van een nieuw onderzoekscentrum van Puratos, dat grondstoffen maakt voor bakkerijen en chocolatiers. In het centrum zouden 110 onderzoekers aan de slag kunnen.

Het nieuwe centrum komt naast het hoofdkwartier van Puratos in Groot-Bijgaarden. Het gaat om een investering van 15 miljoen euro. Er zullen 110 onderzoekers aan de slag kunnen. Op termijn zouden dat er 170 kunnen worden.

Puratos -een familiebedrijf- heeft 54 fabrieken en is actief in 120 landen. In totaal werken er 6.503 mensen voor het bedrijf, waarvan 600 in ons land.

Het bedrijf maakt grondstoffen voor banketbakkerijen en chocoladeproducten. De voorbije vijf jaar is de omzet van het bedrijf met 40% gestegen tot 1,3 miljard euro.

Source: De Redactie (http://goo.gl/C0ySj)

Puratos invierte 34 millones de euros en su planta de Girona

La multinacional belga, especializada en el mercado de materias primas de panadería, pastelería y chocolate, acaba de inaugurar una planta de fabricación de masas madre naturales y un Innovation Center en Sils (Girona), con el objetivo de colaborar y prestar mayor servicio a sus clientes en el desarrollo de productos innovadores.

Puratos, empresa especiliazada en el desarrollo de productos, tecnologías y soluciones para el sector de la panadería, pastelería y chocolate, inaugura su Centro de Innovación y la nueva planta de masas madre en España.

Este Centro de Innovación, recién inaugurado, se suma a los 40 centros de innovación con los que ya cuenta el Grupo Puratos repartidos por todo el mundo. Ramón Escaler, Director General de Puratos en España explica que, ?somos una empresa que se caracteriza por una fuerte apuesta en I+D+I. Muestra de ello es que invertimos el 2,3% de nuestros ingresos a nivel mundial en investigación?.

Este nuevo centro de la multinacional belga en Sils se destinará tanto a la realización de proyectos de investigación y desarrollo con sus clientes, basándose en estudios de mercados y preferencias del consumidor, como a la impartición de módulos de formación a los profesionales del sector.

En España se consumen 140gr de pan al día, cifra que supone la mitad del consumo recomendado.

Sergio Peces, Director de Marketing en España, explica que según el último ?Estudio de consumidor de pan en España? realizado por Puratos en 2012, el 86% de los consumidores opinaron que el pan de hoy día no es tan bueno como el de antes.

Plan de inversión hasta 2018

El Grupo Puratos, que lleva invertidos 34 millones de ? desde el año 2005, tiene la intención de seguir apostando fuertemente en nuestro país con un importante plan de inversiones de 25 millones de ? hasta 2018 para optimizar,ampliar y diversificar todas sus instalaciones.

Source: El Economista (http://goo.gl/zG3yw)

Puratos Reduces Both Gluten And Cost With Intens Gluten Replacement

Type:Food Ingredients News

Source:Food Ingredients First

Sector:General Company & Ingredient Information

Summary:Intens Gluten Replacement from Puratos can be added to any recipe, on top of an existing improver, to replace up to 3% of the gluten and to improve the tolerance of the dough – and without any compromise on the product quality! What’s more, there is a significant cost reduction compared to a recipe with gluten, according to the company.

27 Nov 2012 --- Wheat gluten is often used to give extra strength to the dough, which helps to assure good dough tolerance that leads to a good volume. This is especially the case under challenging conditions, such as with automated equipment, suboptimal flour and whole wheat breads. Gluten is a relatively expensive ingredient, which amounts for 3.5% to 15% of the recipe cost. What’s more, in recent months, the price of gluten has increased by some 10%.  

Intens Gluten Replacement from Puratos can be added to any recipe, on top of an existing improver, to replace up to 3% of the gluten and to improve the tolerance of the dough – and without any compromise on the product quality! What’s more, there is a significant cost reduction compared to a recipe with gluten, according to the company. 

Source: Foodingredientsfirst (http://goo.gl/N30pk)

Bakkerij CSM in stukken gehakt

Aan de verkoop van de tak bakkerij-ingrediënten van CSM zal de schaar te pas komen. Geen van de strategische bieders wil de complete divisie kopen.

De krant baseert zich op een eerste inventarisatie door dealmakers. Het biedingenboek voor Bakery Supplies is in oktober uitgedeeld, CSM zelf noemde bij de presentatie van de derdekwartaalcijfers vorige week de eerste belangstelling goed.

Volgens ingewijden rond het verkoopproces, zijn het echter in hoofdzaak private equity-partijen die geïnteresseerd zijn. En dan ook nog eens in delen, niet in het geheel. Eerder werd de Mexicaanse bakkerijengroep Grupo Bimbo als koper genoemd. Ook het Zwitserse Aryzta, Puratos uit België en twee Amerikaanse bakkerijen zijn genoemd als strategische kopers.

Dat schrijft De Telegraaf. De krant baseert zich op een eerste inventarisatie door dealmakers. Het biedingenboek voor Bakery Supplies is in oktober uitgedeeld, CSM zelf noemde bij de presentatie van de derdekwartaalcijfers vorige week de eerste belangstelling goed.

Volgens ingewijden rond het verkoopproces, zijn het echter in hoofdzaak private equity-partijen die geïnteresseerd zijn. En dan ook nog eens in delen, niet in het geheel. Eerder werd de Mexicaanse bakkerijengroep Grupo Bimbo als koper genoemd. Ook het Zwitserse Aryzta, Puratos uit België en twee Amerikaanse bakkerijen zijn genoemd als strategische kopers.

Source: RTL.nl (http://goo.gl/s9cDi)

Prodotti da forno, cosa preferiscono i consumatori

Puratos ha interpellato 6.400 consumatori per comprendere le loro scelte in fatto di pane, pasticceria e cioccolato: tra le varie preferenze si segnalano la qualità, la storia dei prodotti e il rispetto delle tradizioni.

I consumatori moderni hanno un palato molto difficile da soddisfare dal punto di vista del cibo, dunque le aziende devono conoscere al meglio questi gusti per non sbagliare scelte commerciali. Un esempio importante ci viene offerto dall’ultimo sondaggio condotto dalla società Insights Consulting per conto di Puratos, gruppo attivo nel settore della panificazione e della pasticceria. Sono stati intervistati ben 6.400 consumatori di quattordici nazioni diverse in merito alle loro scelte su pane, pasticceria e cioccolato. Ecco di seguito le preferenze principali.

Naturalità dei prodotti.
I consumatori pretendono prodotti naturali, in assenza di qualsiasi ingrediente artificiale o troppo chimico: dal profumo del pane appena sfornato si può capire quanto esso possa essere genuino, caratteristiche da elencare sempre in etichetta.

Il prezzo.
I consumatori, inoltre, vorrebbero prezzi buoni e qualità alta allo stesso tempo. Questo non è sempre semplice da realizzare, spesso però si è disposti a pagare qualche euro in più in cambio di aspetti qualitativi ben sviluppati.

La storia dei prodotti.
L’eccellenza, inoltre, deve essere accompagnata anche dalla storia del prodotto, vale a dire la sua ricetta, come è cambiata nel tempo, il fornaio protagonista delle modifiche, un modo unico per trasmettere passione e dedizione.

Tradizioni e innovazioni.
La tradizione di prodotti importanti come quelli da forno deve essere difesa e tutelata, senza rinunciare allo stesso tempo alla sperimentazione, visto che i consumatori sono alla ricerca anche di cose nuove oltre a quelle tradizionali.

La consegna dei prodotti.
Anche la mobilità è un aspetto importante, tanto è vero che molti intervistati hanno espresso il desiderio di vedersi consegnato il pane direttamente a casa, magari con porzioni adeguate per il trasporto.

La salute.
L’alimentazione, infine, deve essere naturale e sana. Il cibo in questione dovrebbe garantire la salute e il piacere al tempo stesso: i consumatori vorrebbero pani ricchi di fibre o di altri elementi che sono percepiti come sani e in grado di migliorare l’organismo.

Source: Il Journal (http://goo.gl/umkoC)

Puratos- Brussels, Belgium

It helps to know the guy who knows the guy. You know? That is how I got my foot in the door at Puratos, a bakery ingredient innovator, in Belgium. This worldwide group, which includes PatisFrance and Belcolade, patisserie products and chocolate respectively, is a colossus in the world market.

Me, suiting up.

Walking through their Innovation Centre at the company’s headquarters one can’t help but be impressed. The bakery and patisserie lab are like extensive glass-walled tanks, right down the middle of the building, between the offices. The tall-hatted, crisp-jacketed bakers and pastry chefs glide back and forth as they go about their work, surrounded by marble benches and shiny machines, impeccably arranged, every imaginable necessity to hand. It is here that the end result of new product development is put to the final test and used as it would and will be in bakeries and patisseries the world over. Ever so slightly daunted I stepped into this world for a week of learning and experimentation.

Sun shining into “the tank”. Atypical weather has been following me since I touched down on this continent.

My Puratos journey started in the patisserie lab with Chef David, a Frenchman who travels extensively for the company as part of the international demonstrator contingent.

Apricot compote on vanilla bean pastry cream in a sweet shortcrust base is only the beginning…

The resulting tart, with a baked cake layer, topped with toasted meringue and slivers of apricot.

Although he had but one day between two international appointments, he guided me through recipes showcasing particular products, from concentrated flavours and mixes to origin chocolate varieties. We packed a lot into the day and I came out the other side with what could be the best chocolate tart recipe I have ever tasted.

Sweet shortcrust base encasing a smooth praline topped with a delicate sponge layer, smothered in Belcolade Uganda origin chocolate dark ganache and finished with a perfectly tempered chocolate disc. Pure enjoyment.

Gorgeous mini cakes.

The remainder of the week was spent in the bakery with Belgian baker Waldo, who had only that weekend returned from a month long trip to the year old Australian Puratos in Sydney and Melbourne. As quick to offer a cheeky quip as a valuable baking lesson, we laughed, learned and experimented as he presented the wide range of bakery ingredients that the company produces. By the end of the week I was adapting recipes I am familiar with to the Puratos ingredients, both Waldo and myself discovering a thing or two as a result.

I’m the one on the left.

Traditional baguette.

Light rye with emmental cheese, walnuts and apple.

The whole team, led by Stephane, THE man that the man put me in contact with, were fantastic, happy to answer questions and curious to know what “Emily with a ‘y’” was doing so far from home. A truly eye-opening experience, not least due to all those who went well out of their way to ensure that my experience was worthwhile.

Bakery Museum, Puratos

This private collection of everything and anything related to baking, pastry making, confectionary and ice cream is on the lower floor of the Puratos Headquarters and it was a fascinating visit to say the least. Here are but a few of the curiosities.

Hand milling.

Flour sack.

Artofex mixer, a two-armed mixer that replicates the gentler action of hand kneading.

For some perspective on size, that’s my hat next to it. It’s a baby compared to the giant versions I have seen so far.

Like people, waffles come in all shapes and sizes.

A Belgian must-have: specialized waffle stove. Anyone starting to get that “I could really go a waffle right now” feeling?

I knew you would feel that way, here’s a recipe, helpfully inscribed in the waffle iron on the stove top. I’m not going to do all the work for you, however I will help you along the way by noting the recipe is in German. Let me know how you go!

And if it’s a waffle in the Belgian right hand, it’s a speculoos (spiced stamped biscuit) in the left.

A small museum but what treasures.

Puratos releases results of global survey

Puratos releases results of global survey into consumer attitudes and choices to inspire future innovation within the industry.

During a customer event in Chicago at the end of last week,Puratos has released the results of a large-scale in-depth survey into consumer attitudes and choices related to bakery, pastry, patisserie and chocolate. Both the survey and the event are part of Taste Tomorrow, an initiative started earlier this year by Puratos Group to offer its customers insights  into consumer behaviour and to inspire them to innovate their businesses. The results of the survey include ten major trends with global reference and uncover clear differences between emerging and established markets.

Industries and markets around the globe are facing increasingly greater challenges. One of the main challenges is the fact that consumers are becoming more outspoken and demanding in their food choices. But, their consumption behaviour is often conflicting and even paradoxical. In order to help its customers to face up to these challenges and to inspire them, Puratos Group started Taste Tomorrow, a unique industry initiative and a platform for knowledge-sharing amongst key players in the industry. The initiative is also supported by a closed online platform for large account customers, where they can find further data and inspirational updates. At the heart of this initiative lies a unique global survey, which will be repeated every three years, that looks at consumer attitudes and trends in bakery, pastry, patisserie and chocolate.

During a Taste Tomorrow event in Chicago (USA), which is part of a series of events around the world that started in April this year with a regional event in China and that will continue until mid-2013, Puratos Group has released the results of this global survey. The research results provide unique global and local insights into ten emerging mega-trends with global relevance in the food sector and provide product manufacturers with actionable information that will enable them to adapt their product innovation and development to current and future consumer needs.

The results centre on a number of paradoxes, which reflect the consumer attitudes – for example, health vs. Indulgence, tradition vs. Innovation, and artisanal vs. Industrial. A further evaluation of the findings uncovered four major topics.

1. The difference in perception about the future of food is driven by the market stage

One of the major observations resulting from the study is that how consumers perceive the future of food is defined by whether they live in an emerging market in a growth phase or in a mature market facing an economic downturn. Emerging markets like the BRIC countries, Mexico and Turkey are optimistic and forward thinking, whereas the mature markets like Germany, UK, France or Japan are the most sceptical about the future of food. The Americas confirm the paradoxical situation and show a mix of hope and doubt.

2. Today’s consumer is critical, pragmatic and demanding and wants the best of both worlds

A leitmotif throughout the results of the survey, is consumers’ paradoxical behaviour. Consumers want quality and a good price; they want to indulge and live healthily; they want tradition and innovation; they want authenticity and convenience. In brief, they want the best of both worlds. With critical and demanding consumers, future-proof brands and products will have to be
transparent in what the product stands for. As a result, storytelling and authenticity are becoming increasingly important.

3. Nutritional value and overall perception of quality are two main dimensions of ‘future food’

The nutritional value is about naturalness and taking things directly from nature. Added health and functional benefits have a future if consumers do not have to sacrifice indulgence, pleasure or taste. Also, products with less sugar or less salt clearly have potential for the future. So, the future is about the combination of launching new products that respond to these nutritional expectations and reassuring consumers on the food production process and taste. As far as an overall perception of quality is concerned, consumers expect improved quality in a general sense: the intrinsic quality of the final product, the packaging, transparency in the labelling and a buying experience connected to their 21st century lifestyle. This means more consumption on-the-go, focus on delivery of food at home or at work, sensory experiences in shops, positive connotations from city brands or concept stores.
Both the importance of nutritional value and an overall perception of quality offer specific approaches to consider: attention to packaging, the display of products, concept stores or the exploitation of local ingredients and recipes.

4. In bread, pastry, patisserie and chocolate, it’s about local taste and convenience

Great taste, with local favourites as a reference, is a future-proof concept. Consumers love their local flavours and  products and will continue to buy them. But it is important to keep convenience in mind. Consumers are eating on the move more and more. In that way, food products will have to go to the consumer instead of the other way round. It is not only about what they will consume but how they will consume it. At different moments and places: on the go, fresh delivery, snacking concepts, etc. So there are plenty of innovation opportunities in line with the increasing need for comfort and convenience.

Daniel Malcorps, CEO of Puratos Group, concludes: “With Taste Tomorrow, we want to help our customers to turn today’s challenges into tomorrow’s opportunities. We are convinced that innovation is key to unlock future success. And at Puratos, consumer insights and understanding is always the starting point of our innovation process.”

Source: Ferre Consulting (http://goo.gl/VKGZi)

Global food survey identifies 10 future-proof consumer trends

This week Puratos (an international group offering materials and expertise to the food industry) released the results of a global InSites Consulting survey into consumer attitudes and choices to inspire future innovation within the food industry. Last week, during the Taste Tomorrow customer event in Chicago, the results were shared by Hakim Zemni , Managing Director InSites Consulting Belgium who introduced 10 mega-trends for the industry.

Industries and markets around the globe are facing increasingly greater challenges. One of the main challenges is the fact that  consumers are becoming more outspoken and demanding in their food choices. But, their consumption behaviour is often conflicting and even paradoxical. In order to help its customers to face up to these challenges and to inspire them, Puratos Group started Taste Tomorrow, a unique industry initiative and a platform for knowledge-sharing amongst key players in the industry. The initiative is also supported by a closed online platform for large account customers, where they can find further data and inspirational updates. At the heart of this initiative lies a unique global survey, which will be repeated every three years, that looks atconsumer attitudes and trends in bakery, pastry, patisserie and chocolate.

During a Taste Tomorrow event in Chicago (USA), which is part of a series of events around the world that started in April this year with a regional event in China and that will continue until mid-2013, Puratos Group released the results of this global survey.

“The research results provide unique global and local insights into ten emerging mega-trends with global relevance in the food sector and provide product manufacturers with actionable information that will enable them toadapt their product innovation and development to current and future consumer needs.” Source

10 future-proof consumer trends for the food industry

1. Food Utopia or Apocalypse?
   In a world where the population is growing exponentially and with ecological concerns in the back of the consumer’s mind, a certain uneasiness about whether bread, pastry, patisserie & chocolate is artificial or unhealthy has set in. While established markets are fairly negative, there seems to be a great sense of optimism in emerging markets.
2. Overall Quality PerceptionQuality in food products is no longer only seen as the quality of the final product. Consumers want to know how the product arrived at the point of sale, with full transparency from start to finish. Supermarkets must prove the overall quality of their products even more than smaller bakeries.
3. The baking of…
   In the future, the essence of food brands and products will be the story they tell about themselves in all openness and transparency. Especially “the baking of” catches on: the eye for detail, the love of the making, the how and the why behind the product. The more authentic the story, the more likely people are to buy it.
4. Food, Sweet FoodIn a globalising world where people struggle to find a well-defined identity, local food culture becomes a way of self-expression. Local specialties help consumers identify with their region, increasing feelings of pride and a sense of belonging.
5. City BrandsNew York bagels, Bombay naan, Parisian macarons, etc. As urban consumers become more mobile everyday, and with the internet booming on a worldwide level, consumers will increasingly be tempted by other cities’ local specialties in search of something unique.
6. Back to the FutureConsumers clearly show a desire for new concepts and innovative ideas, but also cherish familiar flavours. The future of bakery products goes hand-in-hand with it’s history and tradition.
7. Meal MobilityWith consumers expecting to spend even more time at work and on the road, food will become more portable and easy-to-eat in the future. Many consumers already live in a new ‘unstructured meal reality’.
8. Small Pleasures, Big HealthConsumers seem to change their expectations about what is healthy based on the size, volume, shape and portion of the food product. Small items that come in low volumes can be indulging. Health awareness grows considerably with larger food products that come in big portions.
9. That Authentic Bakery FeelingIn the future, successful supermarkets will have to use the same semiotics as that of a small artisanal baker if they want to tell the right story to consumers: the unique smell, the home-made look&feel, the fresh image, the human touch, the traditional approach…
10. Bakery Superstars or Super Bakeries
    Franchised concepts that make a superstar out of one bakery product tap into the need to indulge and customise. Consumers like walking out of the store with the feeling that they have their own personal bakery product. On the other hand, successful bakeries will have to become minimarkets with a range of heavy rotation grocery products on offer, accommodating the modern day consumers’ need for convenience.

Source: Blog Insites (http://goo.gl/Z4aOB)