Allergens, Sustainability and Halloween Cakes!

The Rise of Grandma Pizza
September 30, 2019
An Ode to National Pizza Month
October 18, 2019

What are we doing to help the planet? Is what we’re putting in our bodies good for us? More companies than ever are not only concerned about the products they provide to their consumers, but also what their consumers care about. The baking industry has a particular onus, as its products are consumed. Let’s take a look at the latest baking industry news, which answers some of these questions:

Nestle Health Science invests in food allergen prevention 

Nestle Health Science’s investment in San Francisco-based Before Brands is a step toward further allergy prevention in children, according to the division’s CEO. Studies show that exposing children at early ages to potential food allergens can reduce allergen development to that food by up to 80%. Products sold under the Before Brands umbrella include food and liquid mix-ins for ages four months and older, and they will be available in the second half of 2020.

Americans embrace sustainable consumption habits

Mintel’s 2019 Foodservice Trends report shows that 46% of consumers say that environmental responsibility is an important factor in their food choices. The global market research company predicts sustainability will be the “new normal,” and bakers and snack producers will need to step up innovative efforts due to the highly competitive nature of the business. Americans consumed nearly 386 billion ready-to-eat snack foods in 2018, with that number expected to grow with the number of super snackers — those who snack four or more times a day — increasing.

Start-up company expanding upcycled baked foods, snacks and condiments line

The leftover grain from beer brewing adds nutrition, flavor and functionality to both sweet and savory foods, according to Dan Kurzrock, co-founder and CEO of ReGrained. reports that the start-up is taking upcycling to the next level with pastas, pizzas, snacking items and condiments. The upcycled “hero” ingredient is high in protein and prebiotic flour, and low in sugar.

Dawn Foods shares top 8 consumer trends at IBIE

Jennifer LaPaugh, Dawn Foods’ senior director, regional and artisanal channel marketing, gave her predictions of where consumers are headed in 2020 at this year’s International Baking Industry Exposition. Her presentation, “Consumer Trends Every Bakery Should Know,” highlighted trends that reflect political changes, uncertainly, connection to technology and the media. Consumers are looking for ways to reduce stress through indulgence in foods, want products that are free of artificial ingredients, want personal connections with companies and seek more transparency and entertainment.

Modeling chocolate takes Halloween cakes to monstrous heights

We would be remiss if we didn’t mention the Halloween season! For you Halloween baking ghouls out there, has provided a handy tutorial on how to decorate your next spooktacular cake. Modeling chocolate is key in this method, providing a way to shape skulls, ravens and other scary finishing touches.

Comments are closed.