FDBusiness.com

Fusion flavors to twist traditional patisserie, says Pidy

 Breaking News
  • Coca-Cola HBC to Acquire Italian Water and Sparkling Beverages Company in €88 Million Deal Coca‑Cola HBC has agreed to acquire Acque Minerali, a privately-held natural mineral water and adult sparkling beverages business based in Italy. The acquisition is being made in conjunction with The Coca-Cola Company, in-line with previous similar acquisitions. The total enterprise value payable by Coca‑Cola HBC and The Coca‑Cola Company, subject to customary closing adjustments, amounts [...]...
  • Britvic Signs Up to Science Based Targets Initiative Britvic has pledged to pursue bolder greenhouse gas (GHG) emission reduction targets by signing up to the Science Based Targets initiative. Britvic joins around 600 leading companies from around the world in formally committing to independently verified science-based GHG emission reduction targets. Britvic’s A Healthier Everyday sustainability strategy recognises climate change as one of the biggest threats facing [...]...
  • Marks & Spencer Partners Infarm to Bring Urban Farming to London Stores M&S Food is partnering with infarm – one of the world’s most advanced urban farming platforms – to deliver a range of fresh produce grown and harvested in a selection of the retailer’s London stores. Customers will now find a range of fresh herbs – including Italian, Greek and Bordeaux Basils, Mint, Curly Parsley and Mountain [...]...
  • Coca-Cola European Partners to Remove 4,000 Tonnes of Single-use Plastic by Swapping Shrink Wrap For Cardboard in Western Europe Coca-Cola European Partners, will be replacing plastic shrink wrap with cardboard for its can multipacks across Western Europe, removing approximately 4,000 tonnes of single-use plastic per year across the region. This is the latest move in Coca-Cola’s commitment to tackle packaging waste and remove all unnecessary single-use plastic from its secondary packaging. Plastic shrink wrapping is used [...]...
  • EU Leading in Global Agri-food Trade The EU has been confirmed for yet another year in its position as the largest global exporter of agri-food products, with sales reaching €138 billion in 2018. Agriculture products represent a solid share of 7% of the value of EU total goods exported in 2018, ranking fourth after machinery, other manufactured goods and chemicals. Agriculture and [...]...

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 1, 2019PPMA Total Show
  • October 17, 2019Future Food-Tech
  • November 18, 2019Plastics Caps and Closures Conference 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here



Advertisements