IBIE, special edition & show preview -- 2013 - (Page 129)

INTERNATIONAL INSIGHT: BAKED FOODS ing quality improvement. Artisanal pastries in Vietnam are also growing well. Packaged bread varieties are helping to improve quality standards over local artisanal production, led by the long-established market leader Kinh Do Corp., Ho Chi Minh City, Vietnam, with a 68% retail value share in bread. In Latin America, traditional breads and baked products are gradually being complemented with an increased investment in technology, which benefits development, even in traditionally price-protected markets. Argentinean government initiatives have helped improve quality within artisanal bread production since 2011, with media campaigns and technology transfer advice for bakery producers. Latin American consumers are also trading up in value from un- packaged/artisanal to packaged bread. With increased consumer affluence and economic output, consumers are increasingly interested in obtaining greater value for money and benefiting from Western food trends. Health and indulgence face off In China, indulgence is a key trend, with companies positioning biscuits as snacks. The Japanese-owned Shanghai Glico Food Co., Shanghai, now offers two flavors of its indulgent Pocky and Pejoy brands. In 2012, Kraft China introduced Oreo Ruanxiangxiaodian cookies to complement its mini-Oreo line, which is popular among young females as part of afternoon tea. Although healthconscious Chinese consumers are more aware of biscuits with added functionality or nutrition, including low-sugar, high-calcium and addedvitamin products, health received less attention when compared with indulgence in 2012. In Latin America, health has taken top priority in 2013, with sugarfree Terrium cookies launched in Chile in unusual flavors such as Chia Seeds with Omega-3 and also Quinoa Cinnamon. For cholesterol reduction, the Argentinian company Arcor, Buenos Aires, extended its Salvado Bagley line with Bran Bagley in September 2012. The new Bran Bagley products are multifunctional bran-based cookies, with phytosterols and chia seeds. They complement a line that already contains high-fiber, reduced-sodium products and is trans-fat free. Health and functionality are especially prominent in Brazil, Real value for money ! Bake to the Future with 2011-100-1-US Automatic breadslicer www.jac-machines.com See us at IBIE booth #2515 For more information, see Page 146 http://www.jac-machines.com

Table of Contents for the Digital Edition of IBIE, special edition & show preview -- 2013

IBIE, special edition & show preview -- 2013
Table of Contents
IBIE Perspective - Amid challenges, opportunities persist
State of the Industry - Dizzying changes among baking’s leaders
A changing of the guard
Making Baking History - Progress on Parade
Capital Spending Survey - Making the safe bet
Survey reaches wide sample
IBIE Tech - Going Mobile
ABA Perspectives - Big changes since IBIE 2010
ABA: On the Front Lines
Keep on track with FTRAC
Let's Keep on Truckin'
An Ounce of Prevention
BEMA Initiatives - Collaborative Solutions
Critical Issue: FSMA - Predict & Prevent
Court orders FDA to step up its efforts
Food Safety: ANSI/ASB/Z50.2
Equipment Advances - Clean and Simple
Formulating R&D - Brave New World
Intel about ingredient trends
Critical Issue: Commodity Prices - Long and Winding Road
Ingredients: Creating Simple Labels - Simple Options
Critical Issue: Sodium Reduction - How Low Can You Go?
Ingredients: Ancient Grains - What's Old is New Again
New Product Trends: Baked Foods - Change Afoot
New Product Trends: Snacks - Reinventing Snack Time
Special Section: Bake
The Next Cupcake?
Ingredient Transparency
Food trucks on the move
New Tech Tools
IBIE 2013: A World of Possibilities
Ready to Launch
Pizza Popularity
Revel in Vegas
2013 Exhibitor List
Ad Index

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