bake - April 2017 - 32

chocolate & decorating

Chocolate Stirs
Up Beverages
Chocolate is stirring up all sorts of excitement in the bakery
and beverage categories. What's more, the clean label movement is playing an integral role in this trend.
In 2010, Caribou Coffee took a groundbreaking step when it
started using real chocolate chips rather than powdered chocolate, which many other coffeehouses currently use. Then in January 2016, the brand introduced real caramel sauce and real vanilla
syrup, made with only four ingredients: pure cane sugar, water,
natural vanilla ﬂavor and Madagascar vanilla beans extract.
"Offering premium great tasting drinks for our guests has long

ADOBESTOCK

MCCAFE TAKES FLIGHT
Executives at McDonald's Corp. identified several
intriguing opportunities for baked foods and desserts
during the company's recent investor meeting in
Chicago.
In addition to adding more flavors and new branding, the company plans to increase the presence of
McCafe in its restaurants, evolving the brand from
"merely a product to a place," says Chris Kempczinski, president of McDonald's US business. "This
enhanced in-store presence will allow us to merchandise baked goods and desserts under the McCafe line,
adding an additional sales layer to the business."

been in our DNA," says Michele Vig, president of Caribou Coffee. "Through our clean label commitment, all Caribou Coffee
drinks will be made using only clean label ingredients by 2018."
Founded in 1992, Caribou Coffee is the second largest company-operated premium coffeehouse in the United States, with
more than 263 company-owned stores and 50 coffee and bagel
stores in partnership with Einstein Bros. Bagels.
In other initiatives, Dunkin' Donuts has pledged that within
two years it will remove synthetic colors from such products
as donut icings, ﬁllings and toppings, frozen beverages, baked
foods and coffee ﬂavorings. Sister company Baskin-Robbins

In California, McDonald's restaurants in Sacramento, Stockton, and Modesto are the first to test three
new McCafé beverages that include a hot and iced
Caramel Macchiato, French Vanilla Cappuccino and
Americano. To enhance the McCafé specialty coffee
drink experience, Northern California restaurants
added new McCafé equipment to their kitchens to
enhance McCafe beverages, including mochas, lattes
and hot chocolate. "We are bringing in three new
espresso-based beverages that add a thrilling new
twist to our McCafé menu," says Steve Ramirez, a
local McDonald's franchisee.

will remove synthetic colors from beverages, ice cream, syrups,
sauces and sprinkles.
Manufacturers are rising to the occasion with new product inDunkin' Brands Group, Inc. said it will remove artiﬁcial colors

novations for bakeries and cafes.

from products served at its Dunkin' Donuts and Baskin-Robbins
restaurants in the United States by 2018. The company is work-

At the recent ISM 2017 trade fair in Cologne, Germany, Barry

ing with suppliers to replace the ingredients with colorings

Callebaut launched its new line of ﬁllings for confectionery and

from sources perceived as natural.

bakery. The world's leading manufacturer of high quality chocolate and cocoa products is looking to satisfy consumer needs

"This is a signiﬁcant undertaking on the part of our product

for premium, multisensory experiences.

development teams and suppliers," says Nigel Travis, chairman
and chief executive officer of Dunkin' Brands Group. "However,

The new range enables professionals to work with chocolate

we are committed to meet the evolving needs of our custom-

and fruit ﬁllings with low water activity. According to the com-

ers, including their preference for more nutritional transpar-

pany, the innovative aspect of these ﬁllings is that because of

ency and simpler ingredients, while maintaining the great taste

the low water activity values, micro-organisms can't grow, so

and the fun, vibrant colors expected from Dunkin' Donuts and

there is no need for preservatives. The ﬁllings are made without

Baskin-Robbins products."

added vegetable fats or preservatives. JOHN UN REIN

32 < MAR 2017 | bakemag.com

http://www.bakemag.com

bake - April 2017

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