Kennedy's Bakery Production Industry News Poor consumer awareness of sugars


different types of sugars and sweeteners, up to one third of consumers were unable to recall any type of sugar or sweetener.


A major survey commis- sioned by Cargill sweeten- ing solutions has revealed that consumers’ awareness of sugars remains limited.


The company, which is focusing on Glucose-Fructose syrups used in the confec- tionery and bakery industry, commissioned the IPSOS study institute to conduct a consumer survey in key Euro- pean markets.


Its main goal was to gain a better understanding of the public’s awareness, attitudes and behaviours towards the different types of sugars in food and beverages.


Over 1,000 consumers, aged between 18 to 65 years, from each of the representa-


tive European countries were surveyed, including the UK, France, The Netherlands, Ger- many, Spain and Poland. Data from the survey was then reviewed as a whole, and on a country-by-country basis.


The study comes amid sig- nificant changes to EU sugar legislation. Under present rules, sugar grown within Europe for human consump- tion is limited to 13.5 million tonnes, which will be lifted from October.


This has coincided with as the confectionery industry coming under greater Govern- ment scrutiny for its use of sugars.


According to the IPSOS study, when asked to identify


Only 1% of consumers’ specifically named Glucose- fructose syrup as type of sugar. Results show that if consumers were prompted, honey, cane, white sugar, fructose and stevia were in the top five most recognised sugars and sweeteners.


The survey demonstrates that among consumers, Glu- cose-Fructose syrups are still relatively unknown. However, a third of all consumers spon- taneously mentioned they actively reduce the amount of sugars in their diet, when compared to other ingredients such as fat and salt.


When it comes to complete avoidance, sugars are men- tioned less often.


However, it is still the


ingredient most consumers indicate they are seeking to reduce when buying food and beverages.


New champion for prunes


Award-winning baker Peter Cook has been appointed a 2017 brand ambassador for California Prunes.


The entrepreneur joins a team that includes celebrity chef Rosemary Shrager and chocolatier Paul a Young.


Peter, who founded artisan bakery Peter Cooks Bread, has over 20 years’ experience in the industry.


Among the honours he has collected are ‘Best Speciality Loaf’ at the Baking Industry Award 2013, and success at the Tiptree World Bread


Awards in 2014 and 2016). He is passionate about crafting ‘real bread’ using only quality ingredients, and without the use of processing aids or any other artificial additives.


European marketing


director Esther Ritson-Elliott said: “Peter’s knowledge and credibility within the bakery sector is well placed to help us assert California Prunes as a highly versatile culinary ingredient, which can be used to improve the texture of baked goods adding flavour and moisture while also reducing the sugar


10 Kennedy's Bakery Production Jan/Feb 2017


and fat content of a recipe. These benefits are directly in line with the current ‘clean eating’ trend and are likely to be well received by both food professionals and amateur bakers alike.”


IN BRIEF


Industry association names new Secretary General


European confectionery industry association CAOBISCO has appointed Marina Valverde as its new Secretary General, from next month.


She will succeed Sabine Nafziger, who served six years with the European organisation and played a significant role in developing the industry association’s reputation in Brussels as the “voice of the European chocolate, biscuits and confectionery industries”.


Marina, from Spain, holds a Master’s degree in EU Law & Policies from Universidad Carlos III. She has over 20 years of experience in various EU public affairs positions in Brussels.


Company appointed to help fight food fraud


Science and Technology Company Campden BRI has been chosen to provide technical and administrative support to the Food Industry Intelligence Network (FIIN).


Campden BRI will curate a database to collect anonymised industry data on food authenticity testing. They will analyse the data producing regular reports for the FIIN members. Campden BRI will also be responsible for managing the FIIN membership and organising FIIN events.


FIIN was established by industry technical leaders in order to share intelligence on food authenticity. It presently has 21 members in the UK including major retailers, manufacturers and food service companies.


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