Baking&Snack - October 2011 - 16

NEWSFRONT
NEWS | TECHNOLOGY

Energy benchmarks for baking
Sustainability will gain momentum in the baking industry in a big way in the near future following an initial move by the American Bakers Association (ABA) to participate in the US Environmental Protection Agency (EPA)’s Energy Star program. ABA signed a Memorandum of Understanding (MOU) with EPA to promote increased energy efficiency for the baking industry. Through the agency’s Energy Star program, ABA and EPA will collaborate to provide valuable energy management tools to help promote increased energy efficiency in the US baking industry. The MOU signals a significant shift in momentum for the baking industry concerning the issue of sustainability. “The baking industry is enthusiastic about the opportunity to participate in EPA’s Energy Star program,” said Rasma Zvaners, ABA’s policy director. “ABA is pleased that the members will receive recognition for energy efficiencies they are pursuing as part of the baking industry’s commitment to sustainability.” Energy Star is a voluntary program supported by businesses and introduced by the EPA in 1992. The program enables businesses to clearly identify the energy management practices that can help achieve energy savings and protect the environment. According to the MOU, ABA plans to: • Encourage US bakers and suppliers to participate in the Energy Star program and use its energy management tools and resources • Provide opportunities for forums where the industry, ABA and EPA may interact on the use and development of energy tools • Assist with the development of Energy Star Energy Performance Indicators to benchmark the efficiency of bakeries and recognize plants with top performance. Editor’s note: For more on Energy Performance Indicators and their use in the biscuit and cracker industry, see “From Red to Green” in the May 2011 issue of Baking & Snack, available online at www.bakingbusiness.com.

Hub for gluten-free community
Udi’s Gluten Free Foods, Denver, CO, unveiled a new website for the gluten-free community. Besides information about Udi’s Gluten Free products, including breads, bagels and baked goods that traditionally contain gluten, the relaunched www.udisglutenfree.com includes a gluten-free toolkit, an enhanced “Recipe” section, a blog and Facebook integration to enhance the site’s interactivity.

Sweet and savory seven
Packaged Facts and the Center for Culinary Development used the center’s signature Trend Mapping technique to profile seven bakery trends that provide fresh ideas for manufacturers and restaurant operators. Further details are available in the “Baked Goods: Culinary Trend Mapping Report,” available at www.packagedfacts.com. • The micropatisserie: A newer, younger and hipper version of the traditional bakeshop, the micopatisserie offers a more select collection of baked goods made with artisan methods, gourmet or locally sourced ingredients, and a growing range of global flavors. • Alfajores: A sweet South American treat with a familiar sandwich cookie form and gooey caramel filing readily appeals to Americans, who can find alfajores being sold at farmers markets, online and at local specialty markets. • Popovers and gougères: Restaurants are placing a greater emphasis on the pre-meal traditional bread basket, adding sophisticated French pastry puffs (gougères), traditional American popovers and more. • Specialty frozen desserts: A number of high-end pastry makers see a virtue to going frozen. It’s convenient, the product keeps longer, and it allows customers to participate in preparation, even if that’s just putting it in the microwave. • Better baking mixes: The days of basic-only baking mixes are over. As Americans cultivate more sophisticated palates, small companies with specialty tastes are putting out an increasing number of unconventional baking mixes with a widening range of concepts and ingredients. • Pretzel-mania: Pretzels are undergoing an upgrade, having been rediscovered by creative bakers and entrepreneurs for their texture and salty flavor. They’re also taking on new and better forms as bar snacks, sandwich rolls, crusting agents and ingredients in sweet goods. • Going gluten-free: A rapid expansion of gluten-free products has made it easier for consumers to try this formerly niche dietary regime. Now that the marketplace offers so many new selections, consumers can still have bread, pies, crackers and even donuts while they experiment their way to wellness.

Cookies go out to the ball game
Cooperstown Cookie Co., Cooperstown, NY, served up baseball cookies at the MLB Fan Cave in New York, NY, during a special event in mid-September. Children from a local Boys & Girls Club, who were at the Fan Cave to play the new Nicktoons MLB video game, munched on the cookies, which feature New York Yankees and New York Mets packaging. The company offers its shortbread baseball cookies in myriad team packaging and collectible tins at its website, www.cooperstowncookie.com.
COOPERSTOWN COOKIE CO.

BAKING & SNACK / October 2011

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http://www.udisglutenfree.com http://www.packagedfacts.com http://www.cooperstowncookie.com http://www.bakingbusiness.com http://www.bakingbusiness.com

Baking&Snack - October 2011

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