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Breaking Bread: New Study Shows Artisanal is “In” with Consumers

Scrumptious, delectable or in modern parlance #nomnom, artisanal bakery items hit a sweet spot with American consumers. Because nothing goes better with that morning cup of coffee than a fresh baked donut, muffin or pastry. And this sector is one of the sweeter spots in a shifting baking industry.

Overall in the U.S., we’re eating fewer products from the bakery than in former years. While the population has increased 12 percent since 2000, flour production is up three percent, according to a new study published by Rabobank in September entitled, “Breaking Bread: Cooking up Success in U.S. Bakery Sector.” Bakers might consider some product readjustment to capture market share.

The best performing baking category is the $28 billion cake and pastry sector, up 4.1 percent. And within the artisanal segment, artisanal/unpackaged cakes and pastries grew by 4.8 percent per annum between 2010 and 2013. These unpackaged, artisanal style sweet goods represent the rise of “industrial-artisanal production” and a particularly promising opportunity for commercial bakers.

Generally, artisanal-style recipes start from scratch and don’t involve a premix. The use of industrial mixers and tools isn’t precluded to create an artisanal product. What is expected however is that the craftsperson use traditional techniques and wholesome, authentic ingredients.

There are many ways REAL egg ingredients can help create true, artisanal bakery products. An egg wash helps finish off a classic French-style croissant. Egg ingredients create smooth cheese fillings in an authentic Danish. Egg white creates the airy structure expected in an angel food cake. Egg yolk and whole eggs help tenderize donuts and provide structure. Cakes, cookies and other products rely on eggs to improve eating quality, help create proper texture and crumb and supply fillings with a smooth viscosity. Eggs enhance both functionality and elevate the eating experience. And REAL eggs will tell consumers purchasing the unpackaged, industrial-artisanal bakery items that your products fit an authentic artisanal model. 

2014-10-27 16:33:44
 

REAL Eggs are GMO-Free

With the free-from movement gaining ground, REAL eggs present an attractive ingredient choice for formulators. Many foods are advertising what’s not present as much or more than what is, whether free-from preservatives, additives, gluten, or genetically modified organisms (GMOs). Such products are designed to appeal to a group called “food avoiders,” in a 2014 Packaged Facts report. 

REAL eggs supply upwards of twenty functional properties that can help simplify labels, a true benefit to the formulator appealing to the free-from market. In addition, REAL eggs, in the shell, are a GMO-free food. 

American Egg Board recently made available a white paper that presents the scientific facts proving real eggs in the shell are not a genetically modified (GM) food. In fact, neither chickens nor eggs are genetically modified. This would include the shell eggs used as the basis for further processed eggs used as ingredients in food manufacturing. 

While the large majority of corn and soybean crops grown in the United States are genetically modified, and these are primary constituents of most animal feeds, none of the proteins related to genetic materials pass through the hen to the egg due to the hen’s digestive process. Multiple scientific studies prove this fact. Furthermore, they show there is no nutritional difference for the hen population caused by eating GM-feed. 

What eggs are not free from is nutrition. The beneficial nutritional properties of eggs and egg ingredients are well documented, supplying quality protein, vitamin D, and other vitamins and minerals.

Find the citations and a downloadable version of the "REAL Eggs..." white paper here

2014-10-13 13:15:38