Supermarket Perimeter - August 2021 - 35

" Like many other areas of the food and beverage industry, sweet
goods consumers are also looking for greater transparency, "
said Kathy Sargent, global strategic innovation director, Corbion.
" Consumers want products that are free of additives and preservatives,
and they want to know where their products are coming from. For
this reason, many bakers are seeking ways to incorporate naturally
derived ingredient solutions that don't impact taste, texture, quality or
consistency. "
Unifiller, Delta, BC, Canada, works with bakers to meet evolving
consumer expectations and remain competitive, producing more in
less time, in addition to optimizing portion control of fillings or glazes to
ensure a consistent recipe and ingredient cost management.
" Pastries often have delicate fillings or need smaller portions, so
portion accuracy without damaging the filling is a key principle in the
design of our equipment, " said Sonia Bal, director of global marketing,
Unifiller.
Supplying equipment that's versatile and portable, Unifiller's compact
depositor features easy swap-out of attachments with a tabletop
footprint. The company also partners with Boyens International,
Indianapolis, to offer a state-of-the-art glaze sprayer, which quickly
sprays pastries with flavored glazes to improve flavor and shelf life.
Drawing ambient temperature glazes directly from a container, the
Boyens system first heats and then sprays the warm glaze onto pastries
and other products.
Coming full circle
Ironically, despite continual innovation within the category, pastries are
most often designed to elicit feelings of pleasure and simplicity. Familiar
and comforting, these classic flavors and/or textures are typically the
ones consumers return to time after time. As witnessed during the
pandemic, nostalgia-driven baking purchases naturally lend themselves
to comfort-induced escapism, something many are craving as life
resumes its busy pace.
" Nostalgia is not a straightforward concept when you talk about
food, " Baker said. " Nostalgia could be a childhood reference, but it could
also be 'borrowed nostalgia' - an experience that evokes the same
comfort but isn't a direct memory. "
This can be accommodated with formulations that contain
ingredients seen in the home pantry or offerings that echo beloved
and familiar family recipes. Using this backdrop, the instore bakery can
create a platform to build a narrative around the sourcing and the use of
local ingredients, including the backstory of those who are producing
the ingredients or who are making the products in-house. Overtime,
the implementation of skilled and authentic storytelling can help
consumers create a connection and an associated level of comfort in
making the purchase today and again in the future.
" When the making of a product or the ingredients used are backed by
a story, these elements can further resonate with consumers and create
good memories and experiences with the product, " Sargent concluded.
DELI
STOP
Covered by one or more
of the following U.S. Patents:
5,330,064; 5,386,787; 5,471,922;
5,503,087; 5,628,522; 5,957,309;
6,149,120; 6,322,180; 6,366,313; 6,474,757;
6,974,042; 7,419,063; 9,440,667; D480,528;
D481,513. Other U.S. & foreign patents pending.
(845) 331-2111
© 2021 M&E Mfg. Co., Inc.
Trademarks property of M&E Mfg. Co., Inc. zframerack.com delibuddy.com
http://www.zframerack.com http://www.delibuddy.com
Supermarket Perimeter - August 2021

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