Friday, 24 November 2017

 

Digital Edition



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Nov 30th 2017 - Dec 3rd 2017
Hong Kong International Bakery Expo
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These days, mooncakes are no longer as traditional as they used to be; exciting flavors make their debut. 

 

In the age of the health-conscious consumer who also seeks the complete experience of innovative flavors, ingredients for filling and topping baked goods are getting creative. We have investigated the science, trends and processes related to the development and use of fillings in baking, with help from experts at Zeelandia, a company with a large portfolio of fillings for viennoisserie, patisserie, savory pastry, filled biscuits and filled chocolate/confectionery. 

 

Andrew Streeter, director of packaging innovation and development at the research company Pack-Track, has spoken about challenges of consumer packaging and what companies can improve in this sector, in a webinar hosted by GlobalData.

 

The global bakery products market is set to reach some EUR436bn by the year 2020, while the confectionery market looks is predicted to reach EUR203bn by the sameyear. Products such as wrapped sweets, bagged toffees, Easter eggs, liqueurs and boxes of chocolates are popular items, as are doughnuts, baked snacks, biscuits, cereal bars, cakes, pastries and crackers. 

The total spent in foodservice in 2016 equals USD3.8 trillion and is set to continue growing at a CAGR of 4.4% over the next five years, resulting in a global foodservice market worth USD4.7 trillion in 2021, according to Jack MacIntyre, lead analyst for GlobalData’s Food Service practice. 

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