Spring 2018 Stabilisation · Im Deboldsacker 6 • 74232 Abstatt, Germany • Phone +49 (0) 70 62 / 9 78 96 - 0 • [email protected] with individual front surface With

www.bakingeurope.eu

ALSO INSIDE:

Zinc fortificationAre Europeans really getting enough?

Dietary fibreStep aside grains – blackcurrant pomace could soon be on-trend

Yeast and enzymesCosier bed-pals than you might think

Floating food!Is it time to ditch the cutlery?

A bizarre new technology could soon see your food delivered to your restaurant table or cinema seat in mid-air!

Intrigued? Then read on – it is happening right now!

StabilisationHow robust are your cakes and foamed products?A refreshing look at the science and new solutions

Spring 2018

BE-Spring-2018-Cover-B.indd 1 09/03/2018 14:00

http://www.bakingeurope.eu

Get in touch with the new

MHS Premium

w w w . m h s - s c h n e i d e t e c h n i k . d e

OIL-FREE CUTTING

WARM BREAD

QUIET CUTTING

EASY TO CLEAN

ENERGY- SAVING

MHS PREMIUM TOUCH

SMART HYGIENE

The new, clear design

reduces dirt deposits

to a minimum and

makes cleaning easier.

SMART DESIGN

The front surface can be

adapted to your shop concept

(with individual front

decoration and colour).

SMART

TOUCH SCREEN

Unique touch screen for

easy operation without

a long training period.

SMART

ROUND BLADE

New Wave blade with

improved contour and

serration enables

220 cuts per minute.

NEW

Im Deboldsacker 6 • 74232 Abstatt, Germany • Phone +49 (0) 70 62 / 9 78 96 - 0 • [email protected]

with individual

front surface

With touch screen

with individual

front surface

MHS PREMIUM Touch

MHS PREMIUM Touch L

MHS PREMIUM Touch S

MHS PREMIUM Touchstandard

Optional

Available in 3 variants

individual front surface

MHS PREMIUM Touch L

MHS PREMIUM Touch S

Untitled-8 1 09/03/2018 10:12

mailto:[email protected]

Get in touch with the new

MHS Premium

w w w . m h s - s c h n e i d e t e c h n i k . d e

OIL-FREE CUTTING

WARM BREAD

QUIET CUTTING

EASY TO CLEAN

ENERGY- SAVING

MHS PREMIUM TOUCH

SMART HYGIENE

The new, clear design

reduces dirt deposits

to a minimum and

makes cleaning easier.

SMART DESIGN

The front surface can be

adapted to your shop concept

(with individual front

decoration and colour).

SMART

TOUCH SCREEN

Unique touch screen for

easy operation without

a long training period.

SMART

ROUND BLADE

New Wave blade with

improved contour and

serration enables

220 cuts per minute.

NEW

Im Deboldsacker 6 • 74232 Abstatt, Germany • Phone +49 (0) 70 62 / 9 78 96 - 0 • [email protected]

with individual

front surface

With touch screen

MHS PREMIUM Touch

MHS PREMIUM Touch L

MHS PREMIUM Touch S

MHS PREMIUM Touchstandard

Optional

Available in 3 variants

individual front surface

Untitled-8 1 09/03/2018 10:12

Spring 2018 BAKINGEUROPE www.bakingeurope.eu

www.bakingeurope.eu

ALSO INSIDE:

Zinc fortifi cationAre Europeans really getting enough?

Dietary fi breStep aside grains – blackcurrant pomace could soon be on-trend

Yeast and enzymesCosier bed-pals than you might think

Floating food!Is it time to ditch the cutlery?

A bizarre new technology could soon see your food delivered to your restaurant table or cinema seat in mid-air!

Intrigued? Then read on – it is happening right now!

StabilisationHow robust are your cakes and foamed products?A refreshing look at the science and new solutions

Spring 2018

3CONTENTSSPRING 2018

EDITOR Michael Edmund

DESIGN & PRODUCTION Ray Heath

WEBSITE DESIGN pulseart.co.uk

PRINTED BY Wyndeham Grange Ltd.

PUBLISHER Graham Pendred

PROOF READER Ann Richardson

The views expressed in the articles

and technical papers are those of

the authors and are not necessarily

endorsed by the publisher.

The publishers of BAKINGEUROPE

would like to offer their sincere thanks

to all individuals and organisations

who have contributed editorial

images photos and illustrations to the

magazine. Whilst every effort has been

made to ensure accuracy of the content,

the publishers of BAKINGEUROPE

accept no responsibility for errors or

omissions.

The contents of BAKINGEUROPE are

protected by copyright © 2018. All rights

reserved.

BAKINGEUROPE is published by:

Media Energy Ltd

Thorncroft Manor

Thorncroft Drive,

Leatherhead,

Surrey KT22 8JB

United Kingdom

Tel: +44 (0)1372 365049

Email: [email protected]

Web: www.bakingeurope.eu

P5 Foreword

FEATURES

P8 Cutting Edge Food levitation! Throw away the knives, forks and spoons; your food will soon be delivered floating in mid-air thanks to an amazing technology according to the co-ordinators of a new project run by Sussex and Bristol universities; and this concept is already catching on.

P11 Spanish bakery businessThe frozen dough business is hotting up in Spain. ASEMAC the Spanish bakery association reveals why.

P15 Dietary fibre from blackcurrant pomaceIf consumers don’t mind purple coloured bread this could be the answer to an increasing problem of too little dietary fibre. Huddersfield University’s Dr. Katerina Alba talks about her research project.

P19 Yeasts and enzymes Dr. Nore Struyf from Kuleuven University swings the spotlight away from α-amylase to the relatively unknown stars: the starch-degrading enzymes, like glucoamylase and α-glucosidase.

P24 Campden BRI’s 4th bakery conference previewBaking Europe is proud once again to be media partner to this informative and popular conference which takes place at their research HQ set in the beautiful English countryside. See inside for registration details.

FROM ACROSS THE POND

P27 Taste – a simple concept?Understanding this highly complex sensory mechanism may seem daunting but understanding it more fully may give you a distinct competitive advantage. University at Buffalo, The State University of New York puts forward some very interesting findings.

P30 ZincYou’ve had your iron, copper, and even a little magnesium perhaps but what about your daily zinc? No? Then time to read on – deficiency in this essential mineral in Europe may still be too high.

P34 Stabilisation in bakingCakes and foamed products need it, meringues and chiffon cakes would weep for it but stabilisation can still be a difficult process to regulate. Bakery Academy explains the science and possible solutions.

P40 Nuts about healthNuts! Just a few, daily, and look at the benefits, according to recent research; reduced risk of CVD, inflammation, improved in blood vessel elasticity and a host of healthy nutritional properties – even reducing the risk of obesity! An INC update on this fabulous (super?) food group.

P43 Sugar reductionThe UK’s Action on Sugar group examines the sugar content revealed in baked goods in a recent study and once again comes up with some alarming facts.

REGULARS

P46 Food for Thought – Morning goods How did you start your day today? A relaxed breakfast with the newspaper and a leisurely commute to work? Or a manic rush to the station with breakfast “bar” or muffin in hand (or both?) and a hastily purchased coffee? Mike Edmund comments on this “on the go” trend

INNOVATION PROFILES

The following presentations are from our clients – please mention Baking Europe when making contact:

P10 Protein enriched foodsThe nutritional demands of older adults, are being researched in a special project run by the University of Copenhagen’s scientists – the clever use of proteins, it seems, is central to the project – but there is much more. See inside.

Contents-Spring-2018.indd 3 09/03/2018 14:00





Experts in Dough TechnologyIn-depth knowledge of dough technology is a key ingredient required for the production of high-quality bakery products. With over 35 years of experience in the bakery industry, Rademaker is expert in this field. This know-how, combined with specific sheeting process expertise, overall production process insights and cost of ownership calculations, are used to develop the very best bakery equipment solutions that will work for you.

www.rademaker.com Stand: N310Untitled-13 1 09/03/2018 14:04

https://www.rademaker.com

Experts in Dough TechnologyIn-depth knowledge of dough technology is a key ingredient required for the production of high-quality bakery products. With over 35 years of experience in the bakery industry, Rademaker is expert in this field. This know-how, combined with specific sheeting process expertise, overall production process insights and cost of ownership calculations, are used to develop the very best bakery equipment solutions that will work for you.

www.rademaker.com Stand: N310Untitled-13 1 09/03/2018 14:04


It seems that the long cold winter that most Europeans

have suffered this year could finally be retreating and with it the threat of colds and flu. As a child I can remember being told by my parents to eat more zinc (a metal, I pondered?) to help ward off such illness, a concept which was very alien to me at the time! Our spring issue includes a feature on this subject from the Food Fortification Initiative (FFI) that advocates Europeans should increase their intake. Also in our Across the Pond section, we have an in-depth article on the complex workings of our taste mechanisms with yet more new and interesting findings.

Another one of the main features in this issue looks at novel ideas on how to achieve reliable stabilisation in cakes and foamed products; innovative research and practical applications from Bakery Academy in the Netherlands.

Also covered are a number of features from various universities from the UK and other European countries on subjects such as research on the addition of blackcurrants to bread to add dietary fibre, (Huddersfield University) new and different viewpoints on the workings of yeasts and enzymes, recent research from INC (International nut and dried fruit council) on nuts and their health benefits (can they now actually help to reduce obesity and improve vascular elasticity as the study claims?).

Meanwhile, Baking Europe is proud to be invited once again as media partner to the 4th edition of the now well established and highly revered Campden BRI bakery conference taking place at their research facility in England from 23rd – 24th May this year. Turn to page 24 for a preview and chance to register.

Elsewhere in the magazine the UK campaign group Action on Sugar tackles sugar content in bakery items such as muffins and Michael Edmund (Baking Europe Editor) delves into the history of morning goods and how this concept has changed over the years.

Finally, a look to the future! Our Cutting Edge section features an extraordinary and fascinating study on the development of a ‘food levitation’ device; put simply, it delivers food in mid-air and effectively does away with cutlery! The idea was triggered following a scene in a Star Wars® film and surprisingly this technology is in use right now in some restaurants and cinemas – turn to page 8 for the full low-down.

Graham Pendred Publisher

Welcometo the Spring 2018 issue of Baking Europe!

5FOREWORD

Foreword.indd 5 09/03/2018 14:01


6

BAKINGEUROPE Spring 2018 www.bakingeurope.eu

CUTTING EDGEFOOD LEVITATION – SCIENCE FICTION OR PRACTICAL APPLICATION?

From Anakin Skywalker trying to woo Amidala by floating a

piece of pear into her mouth (Star Wars: Episode II) to the restaurant Sublimotion offering food in hovering plates, levitation of food has sparked the imagination of designers, scientists, and

chefs around the world. For instance, chef Fernando Canales at Etxanobe (Bilbao) or Anthony Martin at Morimoto (New York) serve dishes on top of a levitating plate. Furthermore, LevitatingX sells magnetically levitated plates for culinary presentations. All

these examples reiterate the underlying fascination of chefs for innovative ideas to create novel taste experiences. However, in these examples, the food is placed on a levitating dish: it must be eaten using cutlery. In other words, they only consider the final presentation of the food and not the whole delivery chain from the kitchen to the customer: food preparation, transportation, and delivery.

Despite this increasing interest in levitating food, none of the current approaches can deliver food morsels directly from one location to another. Such a food delivery system could be valuable both for creating novel restaurant experiences and for designing new end-to-end gustatory interfaces in the field of Human-Computer Interaction (HCI). As a step in this direction, we recently introduced TastyFloats, a contactless food delivery system that uses ultrasound to levitate, transport, and deliver liquids and solid ‘tasty bits’.

Acoustic levitation is the process of holding and moving an object

Levitating food A ‘flavour’ of future eating experiences By Marianna Obrist and Sriram Subramanian

Levitating.indd 6 09/03/2018 14:02


6



From Anakin Skywalker trying to woo Amidala by floating a

piece of pear into her mouth (Star Wars: Episode II) to the restaurant Sublimotion offering food in hovering plates, levitation of food has sparked the imagination of designers, scientists, and

chefs around the world. For instance, chef Fernando Canales at Etxanobe (Bilbao) or Anthony Martin at Morimoto (New York) serve dishes on top of a levitating plate. Furthermore, LevitatingX sells magnetically levitated plates for culinary presentations. All

these examples reiterate the underlying fascination of chefs for innovative ideas to create novel taste experiences. However, in these examples, the food is placed on a levitating dish: it must be eaten using cutlery. In other words, they only consider the final presentation of the food and not the whole delivery chain from the kitchen to the customer: food preparation, transportation, and delivery.

Despite this increasing interest in levitating food, none of the current approaches can deliver food morsels directly from one location to another. Such a food delivery system could be valuable both for creating novel restaurant experiences and for designing new end-to-end gustatory interfaces in the field of Human-Computer Interaction (HCI). As a step in this direction, we recently introduced TastyFloats, a contactless food delivery system that uses ultrasound to levitate, transport, and deliver liquids and solid ‘tasty bits’.

Acoustic levitation is the process of holding and moving an object



7



in mid-air using sound waves. In our approach, it consists of two opposing arrays of transducers that create a standing wave capable of suspending objects in mid-air. To control the standing wave, the system employs a novel algorithm combining basic patterns of movement. Movement of the levitated particle can be achieved by changing the relative phase delay of multiple acoustic emitters, typically facing each other to create a standing wave.

Our biggest challenge in this work was to be able to control the levitation system so that food morsels are stable in the system whether it was wine, meat or cheese that we are levitating. In other words, we needed to find a way to control the levitation energy so that it was strong enough to hold food items of differing densities but not so strong that they would evaporate.

Food types of different densities and shapes need different strengths (i.e., acoustic energy) to be levitated. Applying an acoustic pressure to the droplet increases its temperature and evaporation

rate. Ethanol, for instance, is the most sensitive, as it both requires less energy to vaporise (specific heat of evaporation: 38.6 kJ/mol compared to 40.6 kJ/mol of water/milk) and boils earlier (78.2 0C, compared to 100 0C of water and 100.2 0C of milk).

Upon solving the technical challenges, another obstacle to overcome was to understand how the use of acoustic levitation was affecting the users’ taste experience. Prior research in experimental psychology and food science has shown that


Figure 1



8



changes in the presentation of food and the environment change the taste perception of users. Hence it was important for us to assess the effect of using acoustic levitation on users’ taste perception. We designed an experiment, therefore, in which participants were presented with liquid taste stimuli (i.e., sweet, bitter and umami) of different volumes (5µL, 10µL and 20µL) comparing a levitation versus non-levitation approach. For the non-levitation approach a micropipette was used to drop the taste stimuli onto the participant’s tongue.

Participants were asked to rate the intensity, pleasantness and satisfaction of the perceived taste stimuli in each condition. The results of our user study show that the perceived intensity of the taste in the levitation condition was greater than that of their non-levitated counterparts. This suggests that levitation is a promising method of delivering more intense taste sensations. Results also show that, relative to the small volumes delivered, sweet, bitter and umami were

recognised in different ways. We found that, for a given volume, participants recognised the sweet taste almost every time (~85%), while they found bitter difficult to distinguish (~45%). That makes the TastyFloats systems more suitable for presenting desserts rather than bitter tasting food items. In other words, to obtain a higher recognition of a given dish, the recipe used should be mainly around sweet stimuli (e.g. levitated marshmallows). Moreover, the fact that umami is recognised 70% of the time and is perceived to be more pleasant than expected, may open interesting opportunities in the dietary treatments, where umami-enriched food is key. More research is needed to understand the effect of acoustic levitation on human’s taste perception and experiences.

TastyFloats not only allows us to imagine a future where food experiences or more precisely tasting experiences are transformed (i.e. removing the boundaries of utensils and focusing on the ‘mouthfeel’) but also, moreover, inspires

the design of novel end-to-end gustatory interfaces.

For example, imagine how food and taste can be part of our gaming or interactive TV viewing experience. Whether we admit it or not, we have all indulged in watching TV as we munch through a bag of crisps or eating our dinner. But what if the content of our television influenced and controlled the food we ate? Or as our hands are controlling a game-controller, food is magically transported to our mouth using our levitation system. Using food/drinks as a means of film experience design is not widespread but examples such as ‘Edible Cinema’ in the UK demonstrate that food/drinks can be used to enrich the film experience in a more narrative way. In Edible Cinema, people are given a tray with numbered boxes that contain specific food bites or beverages that have been selected for specific moments/scenes in a film. This is perhaps one of the most interesting approaches at recent times, however, it is not widespread nor supported by technology. In other words, it

“Prior research in experimental psychology and food science has shown that changes in the presentation of food and the environment change the taste perception of users.”



8



changes in the presentation of food and the environment change the taste perception of users. Hence it was important for us to assess the effect of using acoustic levitation on users’ taste perception. We designed an experiment, therefore, in which participants were presented with liquid taste stimuli (i.e., sweet, bitter and umami) of different volumes (5µL, 10µL and 20µL) comparing a levitation versus non-levitation approach. For the non-levitation approach a micropipette was used to drop the taste stimuli onto the participant’s tongue.

Participants were asked to rate the intensity, pleasantness and satisfaction of the perceived taste stimuli in each condition. The results of our user study show that the perceived intensity of the taste in the levitation condition was greater than that of their non-levitated counterparts. This suggests that levitation is a promising method of delivering more intense taste sensations. Results also show that, relative to the small volumes delivered, sweet, bitter and umami were

recognised in different ways. We found that, for a given volume, participants recognised the sweet taste almost every time (~85%), while they found bitter difficult to distinguish (~45%). That makes the TastyFloats systems more suitable for presenting desserts rather than bitter tasting food items. In other words, to obtain a higher recognition of a given dish, the recipe used should be mainly around sweet stimuli (e.g. levitated marshmallows). Moreover, the fact that umami is recognised 70% of the time and is perceived to be more pleasant than expected, may open interesting opportunities in the dietary treatments, where umami-enriched food is key. More research is needed to understand the effect of acoustic levitation on human’s taste perception and experiences.

TastyFloats not only allows us to imagine a future where food experiences or more precisely tasting experiences are transformed (i.e. removing the boundaries of utensils and focusing on the ‘mouthfeel’) but also, moreover, inspires

the design of novel end-to-end gustatory interfaces.

For example, imagine how food and taste can be part of our gaming or interactive TV viewing experience. Whether we admit it or not, we have all indulged in watching TV as we munch through a bag of crisps or eating our dinner. But what if the content of our television influenced and controlled the food we ate? Or as our hands are controlling a game-controller, food is magically transported to our mouth using our levitation system. Using food/drinks as a means of film experience design is not widespread but examples such as ‘Edible Cinema’ in the UK demonstrate that food/drinks can be used to enrich the film experience in a more narrative way. In Edible Cinema, people are given a tray with numbered boxes that contain specific food bites or beverages that have been selected for specific moments/scenes in a film. This is perhaps one of the most interesting approaches at recent times, however, it is not widespread nor supported by technology. In other words, it

“Prior research in experimental psychology and food science has shown that changes in the presentation of food and the environment change the taste perception of users.”


9



relies on the manual delivery and signalling of when is the right time to open a box in the tray (number next to the screen) and eat or drink the items.

TastyFloats can change the manual approach in Edible Cinema, by integrating an end-to-end food delivery system in the back of a seat in front of the viewer to get time-synchronised food delivery in mid-air.

Food items could even be labelled and delivered by the movie distributor, so that precise quantities of the food can be presented to the audience in line with the narrative of the movie. The audience can then decide whether to accept or ignore the proposed gustatory stimulus

simply by leaning forward or back whenever they want.

Overall, our vision is to bring full multisensory experiences to the user through a digital control mechanism in order to trigger taste and other sensory experiences (e.g., smell, touch) with the same ease and fidelity as images and sounds are created. Such a system can transform the way we experience foods/drinks, but also how we interact with and through technology in the future.

As a next step for TastyFloats, we are very excited about the possibility of working with culinary experts and bakers to redesign food assembly and delivery mechanisms to enhance the tasting experience of a user.

We invite the readers of this magazine to get in touch with us if you are interested in partaking in this research. n

Acknowledgments:This project is funded by the European Union’s Horizon 2020 research and innovation programme through the ERC (SenseX - Starting Grant Agreement 638605), the FET Open Scheme (Levitate - grant agreement No 737087) and the EPSRC Standard Research Scheme (EP/N014197/1).

The research, ‘TastyFloats: A Contactless Food Delivery System’, was presented at the 2017 ACM International Conference on Interactive Surfaces and Spaces in Brighton on 17 October. The paper can be accessed online at: https://doi.org/10.1145/3132272.3134123

A video of the study can be viewed at https://www.youtube.com/watch?v=ZQxgBs0mFPA

This project emerged from a collaboration between the SCHI Lab and Interact Lab at the University of Sussex and the University of Bristol.

FIND OUT MORE

This project emerged from a collaboration between the SCHI Lab and Interact Lab at the University of Sussex and the University of Bristol.

“As a next step for TastyFloats, we are very excited about the possibility of working with culinary experts and bakers to redesign food assembly and delivery mechanisms.”



https://doi.org/10.1145/3132272.3134123

https://www.youtube.com/watch?v=ZQxgBs0mFPA

10


INNOVATION PROFILE

The development and commercialization of protein-

enriched foods is a way by which the food industry can contribute to help consumers meet their nutritional demands, especially those consumer groups that require additional high quality protein sources such as older adults. Bakery products could be appropriate carriers of such protein-enrichment.

In Denmark, rye bread is one of the most popular and traditional main foods. Protein-enriched rye bread could be a convenient and healthy bakery product which has the potential to be part of the consumers’ daily diet without changing their eating habits.

A study has recently been completed at the University’s Dept. of Food and Science on sources of high quality protein aimed at older adults. During a recipe development phase, whey

and soy proteins were chosen due to their content of essential amino acids, high biological value and protein efficiency ratio etc. In total fifteen prototypes enriched with different protein types, contents or applied with taste and/or texture modification strategies were examined through sensory descriptive analysis. Optimal prototypes with most appealing sensory performance were chosen for further consumer acceptance evaluation.

Consumers’ acceptance of food products are influenced by contextual exposure. Immersive virtual reality (VR) technology can stimulate real-life environments at one location and thus can be used as a convenient and efficient tool for adding versatile contexts in sensory and consumer research.

In the consumer acceptance study at the Future Consumer Lab, University of Copenhagen, VR technology was applied to present a cozy restaurant context and a classic cinema context, which were chosen as congruent and non-congruent situations for rye bread consumption, respectively. A default ambient room condition was also included as the neutral context. During exposure of the above three contexts, seventy potential consumers aged 60+ tasted protein-enriched rye bread samples, with their engagement and acceptance data collected meanwhile.

Results showed that under VR immersed restaurant context, consumers felt more comfortable and had significantly a higher desire and acceptance for rye breads, compared to the VR immersed cinema context. Moreover, consumers are generally satisfied with protein-enriched bread samples in all three contexts. Protein-enriched rye bread was regarded as a good alternative source of high quality protein potentially.

All studies were conducted in the Future Consumer Lab at section of FOOD Design and Consumer Behavior, University of Copenhagen, and supported by CALM project (http://calm.ku.dk/) and ELDORADO project (http://eldorado.ku.dk). It is part of Xiao Song’s PhD program. n

PROTEIN-ENRICHED RYE BREAD Good alternative source of high quality protein for older adults By Xiao Song, Federico J. A. Perez-Cueto and Wender Bredie, University of Copenhagen

FIND OUT MORE

Xiao SongPhD studentUniversity of [email protected]

Copenhagen-Profile.indd 10 09/03/2018 14:00


http://calm.ku.dk/

http://eldorado.ku.dk

10


INNOVATION PROFILE

The development and commercialization of protein-

enriched foods is a way by which the food industry can contribute to help consumers meet their nutritional demands, especially those consumer groups that require additional high quality protein sources such as older adults. Bakery products could be appropriate carriers of such protein-enrichment.

In Denmark, rye bread is one of the most popular and traditional main foods. Protein-enriched rye bread could be a convenient and healthy bakery product which has the potential to be part of the consumers’ daily diet without changing their eating habits.

A study has recently been completed at the University’s Dept. of Food and Science on sources of high quality protein aimed at older adults. During a recipe development phase, whey

and soy proteins were chosen due to their content of essential amino acids, high biological value and protein efficiency ratio etc. In total fifteen prototypes enriched with different protein types, contents or applied with taste and/or texture modification strategies were examined through sensory descriptive analysis. Optimal prototypes with most appealing sensory performance were chosen for further consumer acceptance evaluation.

Consumers’ acceptance of food products are influenced by contextual exposure. Immersive virtual reality (VR) technology can stimulate real-life environments at one location and thus can be used as a convenient and efficient tool for adding versatile contexts in sensory and consumer research.

In the consumer acceptance study at the Future Consumer Lab, University of Copenhagen, VR technology was applied to present a cozy restaurant context and a classic cinema context, which were chosen as congruent and non-congruent situations for rye bread consumption, respectively. A default ambient room condition was also included as the neutral context. During exposure of the above three contexts, seventy potential consumers aged 60+ tasted protein-enriched rye bread samples, with their engagement and acceptance data collected meanwhile.

Results showed that under VR immersed restaurant context, consumers felt more comfortable and had significantly a higher desire and acceptance for rye breads, compared to the VR immersed cinema context. Moreover, consumers are generally satisfied with protein-enriched bread samples in all three contexts. Protein-enriched rye bread was regarded as a good alternative source of high quality protein potentially.

All studies were conducted in the Future Consumer Lab at section of FOOD Design and Consumer Behavior, University of Copenhagen, and supported by CALM project (http://calm.ku.dk/) and ELDORADO project (http://eldorado.ku.dk). It is part of Xiao Song’s PhD program. n

PROTEIN-ENRICHED RYE BREAD Good alternative source of high quality protein for older adults By Xiao Song, Federico J. A. Perez-Cueto and Wender Bredie, University of Copenhagen

FIND OUT MORE

Xiao SongPhD studentUniversity of [email protected]

Copenhagen-Profile.indd 10 09/03/2018 14:00

11

11


COUNTRY SPOTLIGHTSPANISH FROZEN DOUGH MARKET

POSITIVES FIGURESAn observation of the proportion of sales of frozen dough compared to that of total bread sales in Spain has revealed that there has been a constant increase in the bakery sector’s market value since 1995, an increase which was maintained even during the hardest period of the Spanish consumption crisis (from 2008 to 2013).

It is unlikely to be a surprise to hear that frozen dough has revolutionised the concept of selling bread and pastries. Indeed, the market has gone from an exponential growth which was anticipated in expected in any growing market that experiences a high rate of sales increase, to a sustained and maintained growth in recent years, more in line with

an established and consolidated market.

Focusing on the last few years’ output, the stability and growth of the market is displayed in figure 1.

An extrapolation of the data obtained from the Spanish bakery sector during the first three quarters of 2017 has revealed an anticipated increase in production of approximately 2% and invoicing of 3% per annum respectively.

MARKETThe available capacity of the supply of baked products derived from frozen dough is due to their easy distribution, preservation and finishing. Whilst this is unlikely to be news to the most seasoned of bakers, it can be

easily be forgotten that it is only necessary to thaw out a frozen dough product, bake it off and prepare it as a freshly baked product in very short space of time; a highly efficient process enabling products to be made ready for immediate consumption without enduring he long-winded business of dough preparation, mixing, proving, shaping etc.

Frozen dough has contributed to the efficiency of the process now known as bake-off by reducing the need for equipment at the point of sale and by facilitating the work of the personnel. In deference to the consequential saving of time, minimum preparation and maximum level of cleanliness, this entire [bake-off] industry can be safely classed as sustainable in all senses of the word.

One of the main beneficiaries of the explosion of the frozen dough market is the HORECA sector (hospitality, restaurant and catering), in which a veritable revolution has taken place enabling the serving of a wide range of fresh products quickly and efficiently at any time of

Spanish frozen dough market 2018 sector and perspectives

Figure 1 2015 2016

PRODUCTION (tons)

BREAD 751,000 768,000

PASTRY 144,000 158,000

TOTAL 895,000 926,000

INVOICING (thousands of Euros)

BREAD 789,000 815,000

PASTRY 395,000 436,000

TOTAL 1,184,000 1,251,000

Acemac.indd 11 09/03/2018 13:57


12



“There is a move towards tradition whereby consumers are edging back towards ‘doing things the way they were done in the past’.”

the day. Among these many advantages, the HORECA sector is able benefit from: the speed of production, the reduction of waste and lower costs due to a better adaptation of supply to demand and, of course, greater customer satisfaction.

TRENDSHistorically, success usually comes from a combination of tradition and innovation in new products and the frozen dough market is no exception with its

disparate target markets and very specific identities which can sometimes seem diametrically opposed to the workings of a main-stream bakery industry.

For example, a company that is dedicated to such a large-scale operation of bakery and pastry production can easily and cost effectively adapt one of their mainstream product lines and develop different brands, with different features to fit specific frozen dough target markets.

One of the trends that is standing strong this year is that of the increasing desire for “on-the-go” products where a great variety of frozen dough items have now appeared and which will undoubtedly create new momentum in the market significantly affect consumption data. This kind of consumption is, among other factors, based on the time and money-saving needs of the increasingly busy consumer, who is looking for a quick breakfast fix for example and/or perhaps ‘lunch at the desk’. At the same time, an increasing tendency of consumers erring towards a more leisurely and healthy diet can also be observed, one in which the consumer is relying more and more on products enriched with ingredients that capable of providing added nutritional values. The demand for reformulated products that have reduced salt, fat and sugar content is also a growing trend

Finally, there is a move towards tradition whereby consumers are edging back towards ‘doing things the way they were done in the past’. Nostalgia is a powerful emotion that can have the effect

Acemac.indd 12 09/03/2018 13:57


12



“There is a move towards tradition whereby consumers are edging back towards ‘doing things the way they were done in the past’.”

the day. Among these many advantages, the HORECA sector is able benefit from: the speed of production, the reduction of waste and lower costs due to a better adaptation of supply to demand and, of course, greater customer satisfaction.

TRENDSHistorically, success usually comes from a combination of tradition and innovation in new products and the frozen dough market is no exception with its

disparate target markets and very specific identities which can sometimes seem diametrically opposed to the workings of a main-stream bakery industry.

For example, a company that is dedicated to such a large-scale operation of bakery and pastry production can easily and cost effectively adapt one of their mainstream product lines and develop different brands, with different features to fit specific frozen dough target markets.

One of the trends that is standing strong this year is that of the increasing desire for “on-the-go” products where a great variety of frozen dough items have now appeared and which will undoubtedly create new momentum in the market significantly affect consumption data. This kind of consumption is, among other factors, based on the time and money-saving needs of the increasingly busy consumer, who is looking for a quick breakfast fix for example and/or perhaps ‘lunch at the desk’. At the same time, an increasing tendency of consumers erring towards a more leisurely and healthy diet can also be observed, one in which the consumer is relying more and more on products enriched with ingredients that capable of providing added nutritional values. The demand for reformulated products that have reduced salt, fat and sugar content is also a growing trend

Finally, there is a move towards tradition whereby consumers are edging back towards ‘doing things the way they were done in the past’. Nostalgia is a powerful emotion that can have the effect

Acemac.indd 12 09/03/2018 13:57

Crumbly.Sweet. Irresistible.With our broad food knowledge and deep chocolate expertise, we can create exciting experiences that bring your consumers’ senses alive.

We speak chocolate.

Find out more about our free innovation workshop at cargill.com/wespeakchocolate

21940_Cargill_Chocolate_Campaign_Trade_Ads_Baking_Europe.indd 1 20/02/2018 12:50Untitled-3 1 21/02/2018 10:25

https://www.cargill.com/food-bev/emea/cocoa-chocolate/chocolate?utm_source=Baking-Europe&utm_medium=display&utm_campaign=We-Speak-Chocolate

14



of making us believe that past times were always better than they are today and even that what we ate then had far superior flavour; the taste of memories, perhaps!

In spite of some of the current trends covered above, it is true that the rapid uptake of gluten-free (GF) products has markedly shifted the balance of production away from traditional [non-GF] lines.

COLLABORATION PLAN FOR THE IMPROVEMENT OF THE COMPOSITION OF FOOD AND BEVERAGES AND OTHER MEASURES 2017-2020The Ministry of Health, Social Services and Equality of the Government of Spain, together with several food sectors have recently promoted a plan that focuses on the reduction of added sugars, salt, saturated and trans-fats. This will have an important impact on the large number of sectors and products that are involved in the manufacture of salty snacks, soft drinks, pastries and bakery, breakfast cereals for children, creams, meat products, cookies, ice cream, fruit nectars, packed speciality breads, ready-

made dishes, dairy products and sauces.

This is a plan in which ASEMAC has participated in its development from the outset.

CONCLUSIONSIn the Spanish frozen dough markets, changes from customer requests and market regulations are very common. The bakery business is able to react quickly to all that challenges. That’s the reason why the anticipated growth rate of the sector is expected to stay at between 2% and 3% year on year.

The president of the Association of the Spanish Industry of Bakery and Pastry (ASEMAC), Felipe Ruano (pictured) knows first-hand the extent of the efforts being made of the departments of research, development and innovation of the ASEMAC associates. Collectively they take a focused approach to develop products of the highest quality with an artisanal and freshly made finish. Indeed, one of the successes achieved by these departments was to guarantee the perfect conservation of frozen dough for a period of 12 months.

ASEMAC’s policy is to continue working on a production model that delivers positive turnover figures for the sector, facilitates the work of the HORECA sector, adapts new trends to meet consumer needs and that is increasingly involved in the improvement of the quality. n

FIND OUT MORE

ASEMAC brings together thirty companies which represent 80 percent of the Spanish companies and close to te 90 percent of the sales of frozen dough in the Spanish sector for bakery and pastry.

Its associated companies have a great capacity to generate high quality employment, with close to 5,000 people directly employed and a much higher indirect employment since much of the sales are made through independent outlets of manufacturing companies.

ASEMAC is a national member of the “Federación Española de Industrias de Alimentación y Bebidas” (FIAB) and an international member of the “Association Internationale de la Boulangerie Industrielle” (AIBI).

Felipe Ruano Association of the Spanish Industry of Bakery and Pastry (ASEMAC)

Acemac.indd 14 09/03/2018 13:57


14



of making us believe that past times were always better than they are today and even that what we ate then had far superior flavour; the taste of memories, perhaps!

In spite of some of the current trends covered above, it is true that the rapid uptake of gluten-free (GF) products has markedly shifted the balance of production away from traditional [non-GF] lines.

COLLABORATION PLAN FOR THE IMPROVEMENT OF THE COMPOSITION OF FOOD AND BEVERAGES AND OTHER MEASURES 2017-2020The Ministry of Health, Social Services and Equality of the Government of Spain, together with several food sectors have recently promoted a plan that focuses on the reduction of added sugars, salt, saturated and trans-fats. This will have an important impact on the large number of sectors and products that are involved in the manufacture of salty snacks, soft drinks, pastries and bakery, breakfast cereals for children, creams, meat products, cookies, ice cream, fruit nectars, packed speciality breads, ready-

made dishes, dairy products and sauces.

This is a plan in which ASEMAC has participated in its development from the outset.

CONCLUSIONSIn the Spanish frozen dough markets, changes from customer requests and market regulations are very common. The bakery business is able to react quickly to all that challenges. That’s the reason why the anticipated growth rate of the sector is expected to stay at between 2% and 3% year on year.

The president of the Association of the Spanish Industry of Bakery and Pastry (ASEMAC), Felipe Ruano (pictured) knows first-hand the extent of the efforts being made of the departments of research, development and innovation of the ASEMAC associates. Collectively they take a focused approach to develop products of the highest quality with an artisanal and freshly made finish. Indeed, one of the successes achieved by these departments was to guarantee the perfect conservation of frozen dough for a period of 12 months.

ASEMAC’s policy is to continue working on a production model that delivers positive turnover figures for the sector, facilitates the work of the HORECA sector, adapts new trends to meet consumer needs and that is increasingly involved in the improvement of the quality. n

FIND OUT MORE

ASEMAC brings together thirty companies which represent 80 percent of the Spanish companies and close to te 90 percent of the sales of frozen dough in the Spanish sector for bakery and pastry.

Its associated companies have a great capacity to generate high quality employment, with close to 5,000 people directly employed and a much higher indirect employment since much of the sales are made through independent outlets of manufacturing companies.

ASEMAC is a national member of the “Federación Española de Industrias de Alimentación y Bebidas” (FIAB) and an international member of the “Association Internationale de la Boulangerie Industrielle” (AIBI).

Felipe Ruano Association of the Spanish Industry of Bakery and Pastry (ASEMAC)

Acemac.indd 14 09/03/2018 13:57

15


INGREDIENTSDIETARY FIBRE FROM BLACKCURRANTS

“Blackcurrant pomace is generated in high quantities and could be recovered to produce added-value functional ingredients.”

Consumer demands in the field of processed food production

have changed considerably in recent decades. Foods today are intended not only to satisfy hunger and to provide essential nutrients, but also to prevent nutrition-related diseases and enhance the physical and mental wellbeing of consumers. In this regard, foods enriched with

dietary fibre (DF) present an important opportunity. DF is a class of carbohydrate polymers (usually comprising more than twenty sugar units) that are resistant to hydrolysis in the small intestine of humans. DF have several physicochemical functions such as water binding or viscosity enhancement, that contribute to physiological and health-promoting effects such as reduction of cholesterol, decrease in blood glucose levels and improvement of colonic health. Physicochemical and physiological functions of dietary fibres are directly related to the relative amounts of soluble (e.g., pectins, fructans and some hemicelluloses) and insoluble (e.g., lignin, cellulose and some hemicelluloses) fibre components. Despite a recommended dietary fibre intake for adults of 25g per day, most commonly consumed foods are low in such fibre. A food product is classified as ‘a source of fibre’ when it contains 3g of dietary fibre per 100g of product. There is, therefore, a demand for fibre-rich foods, however, incorporating dietary fibre into foods while retaining appeal, such that people actually consume

them and get their benefits, remains a challenge.

THE IMPORTANCE AND CHALLENGES IN DIETARY FIBRE APPLICATION IN FOODSThe fortification of cereal-based products has been predominantly based on the addition of whole grain cereal fibres. More recently, however, a range of fruit co-products from, for example, apple, grape, mango, peach or melon, have been explored for applications in foods such as cakes or muffins due to their high content of dietary fibre and associated bioactive compounds such as polyphenols (phenolic acids, flavonols, anthocyanins, tannins) and essential oils. Another important benefit of utilisation of fruit co-products in food formulations is their sustainability. The processing of fruits into juice typically results in 20–30% waste. Fruit co-products could therefore be recovered in great quantities and used as a sustainable source of dietary fibre.

In the UK, blackcurrants are the third most produced berry fruit after strawberries and raspberries,

Blackcurrant pomace for fibre enriched breads By K. Alba1, G. M. Campbell2 and V. Kontogiorgos1

1 Department of Biological Sciences, University of Huddersfield, HD1 3DH, UK

2 Department of Chemical Sciences, University of Huddersfield, HD1 3DH, UK

Dr. Katerina Alba

Huddersfield.indd 15 09/03/2018 14:02


16


INGREDIENTSDIETARY FIBRE FROM BLACKCURRANTS

with annual production of around 15,000 tonnes. Crucially, blackcurrants are mostly pressed for juice, in contrast with

strawberries and raspberries, which tend to be distributed and consumed as a whole. Hence several thousand tonnes per

annum of blackcurrant pomace are produced each year that could be exploited as a source of dietary fibre and bioactive compounds.

“In our labs at the University of Huddersfield, we have been investigating dietary fibre from blackcurrant pomace as a functional ingredient for potential applications in bread formulations.”

Figure 1: Control bread (left) and bread with the addition of blackcurrant pomace (5% w/w) (right). Colour changes are evident but with suitable marketing strategies it creates opportunities for new markets and new product development.

Huddersfield.indd 16 09/03/2018 14:02


Full edition available

Subscribe today FREE to receive the latest full digital edition of Baking Europe:

www.bakingeurope.eu/publications.html

Delivered direct to your inbox every 3 months.

Tel: +44 (0)20 8786 3614 Email: [email protected] Website: www.bakingeurope.eu

http://www.bakingeurope.eu/publications.html



Documents

Spring 2018 Stabilisation · Im Deboldsacker 6 • 74232 Abstatt, Germany • Phone +49 (0) 70 62 / 9 78 96 - 0 • [email protected] with individual front surface With