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,
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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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