NEWS ROUND UP


Paris Baguette Signed Official Partnership with Tottenham Hotspur FC


SPC Group’s Paris Baguette has partnered with English Premier League club Tottenham Hotspur to expand its global sports marketing strategy. Paris Baguette aims to enhance its global brand recognition, including in the U.K., and strengthen connections with customers worldwide through this partnership. The bakery chain, with over 600 stores across 14 countries, recently entered the European market by opening a franchise in London’s Canary Wharf.


The partnership grants Paris Baguette access to Tottenham’s team, players, and stadium for various marketing activities. Plans include selling Paris Baguette Coffee at Tottenham’s home stadium and creating advertising content featuring key players, to be shared on social media and in stores globally. Additionally, the brand will launch new team-themed products such as breads, cakes, and desserts, and host customer events with opportunities to win match tickets. Ryan Norys, Chief Revenue Officer


at Tottenham Hotspur, said: “We are delighted to partner with an exciting,


up-and-coming brand in Paris Baguette, further adding to our diverse range of food and beverage options on matchdays, while engaging our fanbase in Asia through exciting content.” Paris Baguette CEO Hur Jin-soo


stated: “Partnering with the world- renowned Tottenham Hotspur provides a great opportunity to showcase Paris Baguette’s exceptional taste and quality to customers in Korea, the U.K., and globally. Through this collaboration, we aim to bring new value and enjoyment to our global customers and fans.”


Global emulsifiers market to reach $8.19 billion by 2029


The global emulsifiers market is projected to grow from USD 6.08 billion in 2024 to USD 8.19 billion by 2029, at a CAGR of 6.3%, according to the report “Emulsifiers Market by Source, Product, Application, and Region – Global Forecast to 2029.” Emulsifiers are witnessing robust demand across diverse industries, including food and beverages, cosmetics, pharmaceuticals, and industrial products. The surge in demand for processed and ready-to-eat food products, particularly low- fat and low-calorie options, is a key driver. Emulsifiers enhance texture, stability, and shelf life in modern food processing, ensuring product quality and consumer satisfaction.


Gavan secures USD8M to commercialise cutting-edge plant-based fat


FoodTech start-up Gavan Technologies, Ltd. has raised $8M in A-round funding to launch its plant protein-based fat solution, Fatrix®, in the European food market. Led by MoreVC, the funding round included Lever VC, EIT Food, and DarkBoot Group. The funds will establish a new pilot production facility in Europe, set to begin operations in April 2025, and support Gavan’s expansion into bakery and dairy sectors. Fatrix offers food manufacturers a clean-label fat solution that reduces total and saturated fat content while enhancing sensory quality. Fatrix, a multifunctional plant-based fat, acts as a one-to-one butter replacement for bakery and dairy alternatives. Composed


high heat and pressure. Already approved for market, Fatrix delivers indulgent buttery sensations for products like brioche, croissants, cream cheeses, and puddings, without thickeners or stabilisers. Gavan’s zero-waste platform supports customization with diverse plant-based oils and legumes, catering to specific customer needs.


“Fatrix fills a market gap


of protein isolate, vegetable oil, and water, it forms a stable, flavorless gel with low saturated fat and zero trans fats. Gavan’s patented technology ensures excellent water and fat-binding capabilities under


for a clean-label, highly functional fat substitute,” said Itai Cohen, Gavan’s CEO. “This funding enables us to positively impact the European market by delivering a sustainable, scalable fat solution.”


bakeryproduction.co.uk


Kennedy’s Bakery Production December/January 2024/25


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