FDBusiness.com

Fusion flavors to twist traditional patisserie, says Pidy

 Breaking News
  • Firmenich Launches Advanced Natural Flavour Solutions For High Protein Beverages Firmenich, the world’s largest privately-owned company in the flavour and fragrance industry, has officially launched its Protein Shield Flavors, a new line of natural flavour solutions aimed to help developers address the challenges they face when creating beverage products with high protein content. “These natural solutions confirm Firmenich’s deep commitment to advancing health and wellness,” says Chris [...]...
  • JDE Invests Heavily in Kenco Coffee Company Rebrand Jacobs Douwe Egberts (JDE) Professional has unveiled a fresh, new brand positioning for Kenco The Coffee Company, complete with a bold new logo and pack design. The new design brings to life the heritage, passion and expertise behind the well-loved brand, helping to further boost value and volume growth across the sector. The Kenco brand is [...]...
  • ABP Food Group in £22 Million Renewable Energy Project A £22 million investment by ABP Food Group’s renewable division in a green energy plant will produce enough sustainable energy to power the equivalent of 12,000 homes. ABP’s renewables division, Olleco, has just opened the new 15 MW Anaerobic Digestion facility in Aylesbury, Buckinghamshire. The ABP Food Group facility is located adjacent to the Arla dairy, [...]...
  • How Steel Packaging Contributes to Saving Food A new film from APEAL, the Association of European Producers of Steel for Packaging, has been launched to highlight the unique preservation qualities of steel packaging. Having recently welcomed the European Parliament’s (EP) initiative report – Resource efficiency: reducing food waste, improving food safety – APEAL is increasing its own efforts to drive improvements in managing food waste [...]...
  • New Website Brings Easy Access to Food Processing Equipment Interfood Technology has launched a new website to provide an easy-to-use resource for sourcing the latest in food technology and processing equipment. The site has been introduced to coincide with the company’s relocation to new, larger premises and marks another significant investment in Interfood’s development. The main reasons behind the complete revamp from the company’s previous [...]...

Fusion flavors to twist traditional patisserie, says Pidy

May 20
11:35 2013

Fusion flavors are just starting to surface in the patisserie sector with inspiration drawn from Asia in particular, a manager at Pidy says.

Speaking exclusively to BakeryandSnacks.com, Robert Whittle, UK general manager for international pastry specialist Pidy, said that flavor innovation is something relatively new to the patisserie sector.

“For desserts, the demand to come up with interesting flavors is just coming through.  It’s not main stream yet though,” Whittle said.

“We’ve been bombarded with demands for lots of colors in cupcakes and macaroons – you’ve got colors dazzling out in an explosion. But you’ve now got flavors starting to perpetrate through the system too,” he said.

“Flavor marrying is most definitely more adventurous,” he added.

The UK manager said fusion flavors that draw inspiration from Asia like lemongrass, cardamom and ginger are just beginning to be seen in new product development efforts across the patisserie sector.

“Industry is always looking to innovate or re-innovate. Whether that is in terms of flavors, textures or colors – they are looking for a twist on traditional norms,” Whittle said.

Savvy consumers want natural

The UK manager said that patisserie makers are under increasing pressure, much like wider industry, to develop healthier products.

“Consumers are very savvy now and looking at their ingredients decks… Of course there is a health aspect – consumers are looking for clean label and natural flavors are most definitely in demand,” he said.

In September last year Pidy launched vegetable-flavored pastry cups in four flavors – beetroot, carrot, spinach and celeriac – made up with 30% natural juice. This year, Pidy followed up with fruit-flavored versions in strawberry, banana, mixed berries and orange.

The idea behind the cups was to develop a vibrant and colorful variant to a traditional pastry cup using natural and fresh flavors, the company said.

But indulgence is indulgence…

However, Whittle said that while there are some health demands in the dessert sector, consumers are still looking to indulge.

“As a company, we are not trying to hide the fact these products are relatively high in fat – they are indulgent products,” he said.

The sector has benefited in recent years, he said, driven by an increase in cookery programs on television and the shift in consumer sentiment given the pinched economy.

“People are making their own products at home… From a consumer point of view, we see a rise in demand of component cooking,” he said.

About Author

colin

colin

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • October 19, 2017PMA Fresh Summit 2017
  • October 21, 2017Food & Nutrition Conference & Expo 2017
  • October 22, 2017Serbotel
  • October 22, 2017Natexpo
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements