bake - November 2019 - 16

Elisa
Maloberti

AMERICAN EGG BOARD
According to the US Census, in 2017 there

food waste, a growing concern in that popu-

FAST FACTS

were 110.6 million unmarried people over the

lation segment, according to a report from

Eggs contribute to texture
in traditional baked goods in
a variety of ways. Lecithin
from the egg produces a better
crumb color, tenderizes the
crust and lends the product a
smooth texture, while maintaining grain uniformity and
lengthening product shelf life.
Eggs will aerate for proper
structure. Egg whites, in
particular, aerate batters by
creating a foam up to six or
eight times greater than the
original liquid.

age of 18, equaling 45.2% of the American

the American Bakers Association released

adult population. This is a marked shift from

in the spring. For example, three-fourths of

1960, when 72% of the adult population was

consumers are bothered by wasting bread

married. Whether living alone or living as

and more than half would buy more baked

a single in a multi-generational household,

items if they came in smaller portions.

Eggs provide more than 20
functional properties that
work synergistically in formulation including coagulation, thickening, binding and
protein enrichment.

Smaller portions or single serve sizes fit the

strawberry basil beet and a savory purple

efforts of Gen Z and millennials to avoid

corn and hatch chile version of a pate

single-serve items conform to individualistic
tastes and desires and dovetail with concern

Maloberti identifies one key trend as choux

over food waste.

pastry on the rise. It can be molded into
various shapes such as eclairs or cream

"We see an increased emphasis on single-

puffs and then piped with any type of filling

serve sizing in convenient packaging and

imaginable, either sweet or savory.

forms, sold in café bakeries for a quick
grab-and-go bite," says Elisa Maloberti,

"Recently at the Research Chefs Association

director, Egg Product Marketing, the

we highlighted the versatility and function-

American Egg Board.

ality of eggs with a pastry cream demonstration and tasting samples of a sweet

choux," Maloberti says. "In the pate choux
dough the eggs help create the crisp outer
shell, while supplying flavor and color to the
choux pastry. The custard fillings, which rely
on eggs for their smooth texture and rich
flavor, can incorporate spices and flavors
from popular ethnic cuisines. This type of
item also provides the consumer with a
multi-textural eating experience, which is
also trending."
There's another trend toward offering an
elevated beverage service in bakeries and
cafes. It gives retail outlets a point of differentiation and makes them a destination. For
instance, when you offer tiramisu coffee,
- you've elevated your coffee offerings and
given customers another reason to enjoy
your creativity. "Authenticity isn't going
anywhere but will become more firmly
entrenched, as well as the desire for natural
foods and ingredients whenever possible.
Egg products can help supply both."

16 < NOV 2019 | bakemag.com

AMERICAN EGG BOARD

with a creamy vanilla egg custard topping


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bake - November 2019

Table of Contents for the Digital Edition of bake - November 2019

bake - November 2019
Editor's Note - THE INNOVATION ISSUE: helping hands
Contents
Supply Side Innovators
JAMES JONES - AAK
Nicole Rees - AB MAURI NORTH AMERICA
Elisa Maloberti - AMERICAN EGG BOARD
Don Trouba - The Annex by ARDENT MILLS
Stephen Chavez - BAKEMARK
Laura Bergan - BARRY CALLEBAUT North America
Mark Stavro - BUNGE NORTH AMERICA
Kathy Sargent - CORBION
Jennifer Lapaugh - DAWN FOODS
Jordan Beazley - GENERAL MILLS CONVENIENCE & FOODSERVICE
Natalie Faulkner - GRAIN CRAFT
Josh Johnson - GUITTARD
Herb Ring - HERSHEY
Megan Petit - HOBART
Courtney Schwartz - KEMIN Food Technologies
Rhonda Delaney - LAWRENCE FOODS
Arnaud Deniaud - LESAFFRE
Mihira Rami - DAIRY FARMERS OF AMERICA
Mike Downing - PREGEL AMERICA
Andrew Brimacombe - PURATOS USA
John McIsaac- REISER
Matt Miniat - SOUTH CHICAGO PACKING
Roger Daniels - STRATAS FOODS
Rick Perez - SUNSWEET INGREDIENTS
Andy Sigrist - UNIFILLER
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - November 2019 - bake - November 2019
bake - November 2019 - bake - November 2019
bake - November 2019 - 2
bake - November 2019 - Editor's Note - THE INNOVATION ISSUE: helping hands
bake - November 2019 - 4
bake - November 2019 - 5
bake - November 2019 - Contents
bake - November 2019 - 7
bake - November 2019 - Supply Side Innovators
bake - November 2019 - 9
bake - November 2019 - 10
bake - November 2019 - 11
bake - November 2019 - JAMES JONES - AAK
bake - November 2019 - 13
bake - November 2019 - Nicole Rees - AB MAURI NORTH AMERICA
bake - November 2019 - 15
bake - November 2019 - Elisa Maloberti - AMERICAN EGG BOARD
bake - November 2019 - 17
bake - November 2019 - Don Trouba - The Annex by ARDENT MILLS
bake - November 2019 - 19
bake - November 2019 - Stephen Chavez - BAKEMARK
bake - November 2019 - Laura Bergan - BARRY CALLEBAUT North America
bake - November 2019 - Mark Stavro - BUNGE NORTH AMERICA
bake - November 2019 - 23
bake - November 2019 - Kathy Sargent - CORBION
bake - November 2019 - 25
bake - November 2019 - Jennifer Lapaugh - DAWN FOODS
bake - November 2019 - 27
bake - November 2019 - Jordan Beazley - GENERAL MILLS CONVENIENCE & FOODSERVICE
bake - November 2019 - Natalie Faulkner - GRAIN CRAFT
bake - November 2019 - Josh Johnson - GUITTARD
bake - November 2019 - 31
bake - November 2019 - Herb Ring - HERSHEY
bake - November 2019 - Megan Petit - HOBART
bake - November 2019 - Courtney Schwartz - KEMIN Food Technologies
bake - November 2019 - 35
bake - November 2019 - Rhonda Delaney - LAWRENCE FOODS
bake - November 2019 - Arnaud Deniaud - LESAFFRE
bake - November 2019 - Mihira Rami - DAIRY FARMERS OF AMERICA
bake - November 2019 - 39
bake - November 2019 - Mike Downing - PREGEL AMERICA
bake - November 2019 - 41
bake - November 2019 - Andrew Brimacombe - PURATOS USA
bake - November 2019 - 43
bake - November 2019 - John McIsaac- REISER
bake - November 2019 - 45
bake - November 2019 - Matt Miniat - SOUTH CHICAGO PACKING
bake - November 2019 - 47
bake - November 2019 - Roger Daniels - STRATAS FOODS
bake - November 2019 - 49
bake - November 2019 - Rick Perez - SUNSWEET INGREDIENTS
bake - November 2019 - 51
bake - November 2019 - Andy Sigrist - UNIFILLER
bake - November 2019 - 53
bake - November 2019 - Product Showcase
bake - November 2019 - 55
bake - November 2019 - Classifieds
bake - November 2019 - Ad Index
bake - November 2019 - Formula of the Month
bake - November 2019 - 59
bake - November 2019 - 60
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