bake Special Report - Functional Ingredients 2021 - 25

New shea
butter
ingredient
We've probably leapt ﬁve years
ahead into the future in a
very short period of time. "
David Portalatin, vice president and industry adviser for The NPD Group

reports how the COVID-19 pandemic
is affecting the hospitality industry
from independent restaurants to
national chains and the future of
foodservice operations.
In the new tfgTOUCHPOINTS
white paper, Special Edition: What
Commercial Foodservice Operators
Want in the COVID-19 Era, The Food
Group provides an inside look at
how commercial foodservice operators have been affected by, and
how they are adapting to, COVID-19.
The following findings provide
insights into the ways COVID-19 is
reshaping the hospitality industry:
Technology has become essential
to daily operations and proﬁtability.
Social media has become a crucial
vehicle for providing restaurant
updates and promoting specials. The
pandemic has also fast-tracked the
adoption of new technologies for
many operators such as pick-up and
delivery systems and virtual events for
training, education, and networking.
Foodservice operators want and
need content that helps them solve
their business problems.

Practical applications
For retailers, the digital age brings
new opportunity. For instance,
Chicago staple The Goddess and
Grocer is now offering its famed

creations from executive pastry chef
Alysha Boze to customers across
the United States with shipping and
delivery from Goldbelly.
Free shipping is currently available for any of the specialty grocery
store and café's cakes, cookies and
cupcakes, including The Goddess
Rainbow Cake, a six-layer rainbow
cake with vanilla buttercream icing
and rainbow sprinkles.

eSlice of Joy
Leading bakeries understand the
power of the digital marketplace.
The Cheesecake Factory recently
shared twice the joy by offering two
eSlice of Joy Cards for every $25 in
gift cards or eGift cards purchased
online during the holidays.
Each eSlice of Joy Card is redeemable for one complimentary slice of
The Cheesecake Factory's legendary
cheesecake from Jan. 1 through
March 31. With more than 250 menu
selections - handmade, in-house
with fresh ingredients - and more
than 30 varieties of world-famous
cheesecake, this special offer is
sure to be a hit with even the most
difficult-to-shop-for people on your
gift list. Gift Cards and eSlice of Joy
Cards are redeemable when dining
in and when ordering for pick-up
or curbside to-go from  order.

Bake Magazine Digital Special Report  1 | Volume 2 | bakemag.com

Bunge Loders Croklaan recently received
a " no questions " letter from the US
Food and Drug Administration (FDA)
in response to its Generally Recognized
as Safe (GRAS) notice for a new shea
ingredient. The FDA letter effectively
allows the use of shea olein-the soft
fraction of shea butter-in the manufacturing and distribution of a variety of
U.S. products including baked goods,
snacks, spreads, and more.
" Bunge Loders Croklaan is excited to
expand its US portfolio with the soft fraction of shea butter-a non-GMO ingredient
that delivers high stability and excellent
mouthfeel in bakery, confectionery, and
prepared foods, " said Tyronna Capers,
director of marketing. " This new product
also links directly to our shea processing
facility in Ghana and our shea sustainability program in West Africa-'Where
Life Grows'-which was set up with the
objective to empower woman shea collectors, create socio- economic value in their
communities, and conserve and regenerate the shea landscape. "
This shea ingredient meets the
US food market's rising demand for
non-GMO and sustainability, while optimizing necessary shelf-stability, taste,
and texture. It further serves as a great
ingredient in key applications like cakes,
ﬁrmer ﬁllings, glazes, and spreads.
This soft fraction of shea butter is the
second GRAS recognized shea ingredient. In 1998, the ﬁrm fraction of shea
butter-shea stearin-was recognized as
GRAS in the U.S. for use in confections
and frostings, coatings of soft candy, and
sweet sauces and toppings. With this
second shea ingredient, customers now
have a broader range of shea options
to help meet needs across consumer
trends, functionality, and sensory.

25
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bake Special Report - Functional Ingredients 2021

Table of Contents for the Digital Edition of bake Special Report - Functional Ingredients 2021
