- A time of change for sweet bakery tastes?
Sweet goods lead bakery innovation in key growth markets, but consumers may soon expect more than traditional indulgence. Our consumer survey confirms the trend towards healthier options.
- Fast food burgers are up and coming in Africa
At DuPont, we follow the latest market trends from our base in South Africa. As the burger buns for fast food outlets are locally produced, one of our recent projects has looked into the development of a functional ingredient package that is specially adapted to regional conditions.
- Pakistan adds more life to affordable flatbreads
Flatbreads remain the dominant bread product in Pakistan mainly because of their affordability. Traditionally, they are made in the morning for consumption during the day.
- Videos: Great cakes with easy cake gels
Bakery application specialist Casper Høy Simonsen demonstrates how to make a cake gel and improve your cake gel production – and explains why cake gels are ideal for producing moist, high-volume cakes.
- Baguette size is crucial to the crust
Crispy baguettes are relatively new to the bakery markets of the Middle East and Africa, where consumers have a growing taste for Western-style products. One issue that local industrial bakers may struggle with is how to get the right volume.
- Healthy baking with the right fibers
At DuPont, we’ve invested a lot of research in developing ways to add fiber to bakery products without altering their soft, white characteristics - you can read about that in a previous issue of Bakery Performance.
- Are you profiting from cake gels yet?
If the answer is no and you’d like to learn more about opportunities with cake gels, you’re welcome to download our cake gel technical memo. You’ll find the latest knowledge and trial results from our bakery specialists.
- New influences on the staple bread diet
Consumers in the Middle East and Africa eat more bread than anywhere else in the world, says Pinar Hosafci from Euromonitor International. The bread they eat also stands out as the cheapest.
- Everyday flatbreads made to last longer
From our work with tortillas, we have quite some experience in this area. Our tailored blend of emulsifiers, enzymes and encapsulated acid can maintain the softness and flexibility of tortillas for up to nine months.
- Same Good Buns At Every Burger Bar
At DuPont, we have experienced that the rise of fast food chains in Middle East and Africa has brought more and more enquiries about possible solutions.
Sweet baked goods are as popular as ever in key growth markets. But what do consumers choose and when – and are habits changing?
- Sweet bakes stay great with less sugar
Is it possible to cut the sugar in a favorite cake or cookie without cutting down on indulgence? Our test concepts produce promising results.
- Bakery fillings shaped to local tastes
Consumer preferences will make or break a new bakery product. We explore which bakery fillings are likely to work best in Egypt, Saudi Arabia and South Africa.
- A simpler route to the finest soft croissants
Producing a premium croissant with a four-week shelf life is a demanding task. We tested whether an ingredient blend could make it easier for medium-sized bakeries in the Middle East.