bake - March/April 2024 - 34

teams are continuously driving sustainable portfolio
innovations and customer-specific solutions. "
Another area that's driving fresh bakery demand is
ethnically inspired solutions, particularly traditional
Hispanic items; tres leches cakes, churros, bolillo rolls
and seasonal desserts like Rosca de Reyes. U.S. Hispanics'
annual buying power is expected to exceed $2.5 trillion
in the next two years - that growth is double the rate of
non-Hispanics, according to the latest census figures.
However, Hispanic bakery growth is also heavily fueled
by interest from non-Hispanic consumers. For example,
84.51° Stratum shopper loyalty data taught us that for
portion-sized Hispanic desserts, only a third of households
purchasing are Hispanic.
" We believe the key to maximizing Hispanic fresh
bakery is delivering on quality, authenticity, and innovation, "
he adds. " A great example is one of our newest
products, single-serve " chocoflan, " a 6-ounce
indulgent portion dessert that's ready-to-eat
and handmade in Mexico. Flan desserts
are on-trend, but labor-intensive for
fresh bakeries, so our solution provides
value for both our customers and their
consumers. "
Nutritional value
EQUII, the pioneering complete protein
foodtech transforming the nutritional
value of bread, has announced its partnership
with Bridor, a North American
leader in high-quality bakery products, to
bring the next generation of baked goods with
higher protein and improved nutrition to the North
American artisanal bakery category. Together, with their
respective cutting-edge fermentation technology and
state-of-the-art manufacturing capabilities, they aim to
cater to changing consumer preferences and dietary
trends by creating health-forward protein breads and
a variety of indulgent bakery products.
Starting in spring 2024, breads featuring EQUII's
34 < MAR-APR 2024 | bakemag.com
Complete Protein Blend will be available to Bridor's
broad spectrum of tens of thousands of foodservice
industry clients across North America, who include hotel
groups, restaurants, bars, c-stores, in-store bakeries,
retailers, coffee shops, airlines, cruise lines, retirement
homes, hospitals, army base, schools and more. The
initial launch focuses on three key products that Bridor
will develop and bake using EQUII's blend, which are:
* Artisanal dinner rolls (40g)
* Ciabatta sandwich carriers (105g)
* Bread loaves (500g)
The EQUII partnership with Bridor stands out as a
pioneering initiative in the commercial bakery space,
reshaping perceptions of what bread and baked products
can offer in terms of health and sustainability.
This industry-first exploration involves crafting nutritional
bakery items with higher protein and dietary fiber
content, 30% to 40% reduced net carbs*, and aligned with
the growing demand for healthier and more transparent
food options. *THAN OTHER LEADING BRANDS
" My goal is to make the healthiest and tastiest food
product innovations available to all. Nutritious has to
be delicious, " said EQUII co-founder Chef Sebastién
Canonne. " Mission accomplished with Bridor's EQUII
bread line, the perfect cross of nutritional science and
enjoyable chef-crafted food products. "
The international stage
" A bread blast! " is the best way to describe this 25th
edition of Sirha Europain®, comments Luc Dubanchet,
its chief commissioner, and director of Sirha Food. It
was a roaring success, and positive regeneration both in
terms of attendance-with some 32,000 professionals, up
27% on the previous edition-and the return of international
visitors, with 17% of buyers coming from abroad,
attracted by the show's new focus on " French Bakery "
and bakery catering in the run-up to 2030. Held in late
January Sirha Europain® got off to a flying start, with very
high attendance figures. This gave the 34 exhibitors and
brands the opportunity to meet a highly qualified base
SIRHA EUROPAIN
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bake - March/April 2024

Table of Contents for the Digital Edition of bake - March/April 2024

bake - March/April 2024 - Intro
bake - March/April 2024 - 1
bake - March/April 2024 - 2
bake - March/April 2024 - 3
bake - March/April 2024 - 4
bake - March/April 2024 - 5
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