Bakery Market Trends. Danisco A/S. Solutions for wholemeal and added fibre bread

Transcription

1 Bakery Market Trends Solutions for wholemeal and added fibre bread

2 Agenda Background to global bread market (with focus on wholemeal and high fibre) From low to high fibre bread on the market today Typical industry issues associated with manufacturing Functionality / product range overview What Danisco can offer as solutions to the typical industry issues Summary

3 Global bread bakery market Globalisation but still with strong local tradition Health and convenience are the main drivers for bakery consumption Move towards bread with an intrinsically healthy image: wholemeal, high-fibre white bread and rye bread fortified products containing soya, selenium, vitamins Pressure from the media, governments and consumers on the baking industry to offer healthier products

4 Worldwide bakery market forecast Forecast bakery worldwide market Breakfast cereals Cakes Value forecast 2009 US$ million Volume forecast 2009, '000 tonnes Bread 0 50, , ,000

5 Consumer trends Obesity Obesity in Western Europe varies from 7% of Swiss population to 22% of UK population Obese children: More than 20% of children under 10 years in US and Australia are overweight, in the UK it is now 10% Ageing population and media coverage of health problems Increasing consumer awareness of potential health problems Increasing consumer awareness of the nutritional qualities and health benefits of different foods Greater consumer willingness to take personal responsibility for their own health needs Preference for prevention over cure (i.e. functional food instead of tablets)

6 World market for Health & Wellness food products Health and Wellness World 3% 10% Organic 20% Fortified/functional 67% Reduced/removed less healthy content Food intolerence 2004: Total retail value in million 110, : Forecast total retail value in million 136,700 Source: Euromonitor 2004 figures

7 Food industry launches fibre products Key response from food industry to consumer health concerns is to launch products with fibre claims Bread is a key product category with fibre claims worldwide Number of launches nack Bars, Snack Mixes & Energy Bars Sweet Biscuits/Cookies Cold Cereals RTD Juices & Juice Drinks Bread & Bread Products Pasta Yogurt Hot Cereals Weight Control Milk Baking Ingredients & Mixes Savoury Biscuits/Crackers Savoury/Salty Snacks Cakes, Pastries & Sweet Goods Fruit Source : GNPD Mintel

8 Consumption of fibre-rich bread Consumption In % white / brown & wholemeal Country Grain White Other UK Germany 45 Netherlands Belgium Poland 10 Hungary 40 Spain* Portugal* *Spain, Portugal, sliced bread on In many European countries grain-containing bread is gaining in importance as consumers realise the health benefits Source : Leatherhead, UK Flour Advisory Burea

9 Market for fibre-rich bread In the UK, the healthy white bread has a market value of 62 million per year In 2004, Asda s (leading UK retail chain) saw growth of 16.4% of brown & wholemeal bread types with two non-white products appearing on the 2004 Top10 In Poland, mixed wheat rye/rye bread accounted for 85% of fresh bread sold in 2001 % growth In multigrain vs white bread Country Grain White UK Ireland 17 Germany France In general consumers will pay more for healthier bread options but taste is key

10 Health benefits of wholegrain consumption Improved digestion Decreased risk for heart diseases, stroke, some cancers and type-2 diabetes (Weight control)

11 Legislation concerning fibre claims EU: No set levels for such claims yet. There is proposed legislation going through Brussels at the moment which states that: USA: a claim that a product is a "SOURCE OF FIBRE" can only be made if the product contains at least 3g of fibre per 100g or at least 1.5g of fibre per 100kcal a claim that a product is "HIGH FIBRE" can only be made if the product contains at least 6g of fibre per 100g or at least 3g of fibre per 100kcal. A claim that a product is a GOOD SOURCE OF FIBRE can be made if the product contains at least 2.5g of fibre per serving

12 Dietary recommendations Average bread selling EU: Prices in /kg UK: 18g of fibre per day for an adult City Price US: New national dietary guidelines: consume 3 or more ounce equivalents of whole grain products per day, along with enriched grain products. London 0.61 New York 2.56 Paris 2.54 Rome 1.96 Berlin 1.56 Sources : UK British Nutrition Foundation, US Departments of Health and Human Services and Agriculture, Flour Advisory Bureau

13 From low- to high- fibre bread White bread 1.5g fibre/100g Wholemeal 6g fibre/100g Rye breads 8g fibre/100g Added fibre bread 3g fibre/100 g Mixed and multigrain and brown breads 4g fibre/100g

14 What are typical industry issues? 1. Lack of stability or tolerance to processing causing low volume and heavy eating quality 2. Shorter shelf life due to perception of dry crumb 3. Fragile processing conditions tend to lead to the addition of extra dried vital wheat gluten

15 Functionality/product overview for fibre-enriched bread Product Functionality Antioxidants Emulsifiers Enzymes Fibrex Flavours Functional Systems Litesse Textural Ingredients Improved volume Improved shelf life Gluten reduction Fibre-source

16 Key application examples for fibre-rich bread Improved volume Improved shelf-life Gluten reduction Fibre source

17 Solutions to increase volume in wholemeal bread Control 0.3% PANODAN A2020 Fibre content = 6.6 g/100g 0,3% PANODAN A ppm GRINDAMYL POWERBake 900

18 Solutions to increase volume in wholemeal bread with addition of 10% brown flax seeds (on amount of flour) Loaf No 1 = control without treatment Loaf No 2 = addition of 0.3% PANODAN A2020 Loaf No 3 = addition 0.3% PANODAN A2020 and 200 ppm GRINDAMYL XV

19 Solutions to overcome lack of stability Standard wholemeal toast bread made with PANODAN A2020 Shocked Unshocked Standard wholemeal toast bread made without sufficient stabilisation Shocked Unshocked

20 Solutions for softness in wholemeal toast bread 25,00 20,00 Firmness/gram 15,00 10,00 Control 0,3% DIMODAN PH 100/B 200 ppm GRINDAMYL MAX-LIFE 85 0,3% DIMODAN PH 100/B ppm GRINDAMYL MAX-LIFE 85 5,00 0, Shelf life (days)

21 Solution to reduce gluten in wholemeal toast bread Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Trial 1: 4% gluten (4.57 cc/g) Trial 2: 2% gluten and 125ppm GRINDAMYL SUREBake 853 (4.70 cc/g) Trial 3: 3% gluten and 100ppm GRINDAMYL SUREBake 853 (4.78 cc/g) Trial 4: 2% gluten and 150ppm GRINDAMYL S743 (4.65 cc/g) Trial 5: 3% gluten and 100ppm GRINDAMYL S743 (4.69 cc/g)

22 Solution for gluten reduction in wholemeal rolls Roll height = 6cm Control with 3% gluten (4.11 cc/g) Roll height = 6cm Fibre contents are

23 Solution to create fibre-enriched brown rolls Roll height = 7.5 cm Roll height = 8.5cm Fibre content is 3.0g/100g Control (5.32 cc/g) Addition of 2% Litesse II 120 ppm GRINDAMYL POWERBake 900 (5.40 cc/g Fibre content is 4.8g/100g

24 Facts to consider When mixing in an open bowl spiral mixer it can be beneficial to extend mixing by as much as 50% when using additional fibres in order to maintain a good dough development When making a wholemeal dough in a Tweedy mixer, it may be beneficial to decrease the energy input from approx. 11wh/kg to 9wh/kg Beware of the baker s first answer towards increasing loaf volume.- it is always to use additional gluten

25 Fibre contents in Danisco high fibre products *Litesse 90% GRINDSTED Fibrex 73% (1/3 soluble) GRINDSTED Guar gum 83% GRINDSTED LBG 83% * Litesse has fibre status in the following EU countries (FRA, FIN, NOR and BEL) April 2005

26 Summary Key emerging trend on the bakery market is an increase in fibre-rich products based on increasing consumer awareness of health benefits in food Use PANODAN and/or GRINDAMYL H or POWERBake xylanase to increase bread volume, tolerance and stabilise formulations Use DIMODAN and/or GRINDAMYL MAX-LIFE to improve crumb structure and softness Use GRINDAMYL S743 or GRINDAMYL SUREBake 853 to reduce/replace gluten Use Fibrex, Litesse, GRINDSTED Guar or GRINDSTED LBG to increase nutritional *fibre content