Page 35 - Food & Drink Business Magazine September 2018

Crunch time
A new bakery line at Newly Weds Foods has been commissioned to supply clean-label breadcrumbs made from just four Australian ingredients.
✷ MARKET MUSCLE
WITH country of origin, allergen control and clean label in mind, Newly Weds Foods Australia recently commissioned a new TLC breadcrumb baking line to make purpose-baked, clean label breadcrumbs using traditional production methods.
The line was designed to help manufacturers rise to the challenge of country of origin and clean labelling, and to offer products with shorter, less complicated ingredient lists, according to Newly Weds Foods national sales and marketing manager Laurie Redfern.
The new line has, for the past three years, been quietly churning out crumb 24 hours a day with all the benefits of that made from unsold retail bread, but without the disadvantages of returned breadcrumbs.
“The line was commissioned after Newly Weds Foods recognised issues starting to present in the traditional breadcrumb market where product is produced from returned, unsold bread from retail,” Redfern says.
“Forecasts by supermarkets were improving, so returned product was becoming lessplentiful,meaning
availability of crumb was not consistent to customers.”
Differing formulations of retail bread also meant ingredient declarations were becoming longer, according to Redfern, and included potential allergens − not ideal when the crumb is a small component of the finished product.
spiral staler in staling room, and then through a mill and dryer to achieve the correct granulation and moisture.”
Newly Weds Foods continues to produce its signature product, purpose-baked crumb in the form of Panko, as it has done for 30 years. This product is a premium offering with
INGREDIENTS
THE PROTEIN OPPORTUNITY
New research from Nielsen finds that manufacturers are missing out on millions in revenue by not stating the protein content on their packaging.
That is because sales of items that do list protein content have leapt by 22 per cent in Australia, compared to two per cent in total grocery growth, according to the researcher, with the fastest growth in dairy and chilled meals.
The trend is even stronger in the US which saw a 157 per cent increase in sales of products that listed protein content in just one year.
This huge increase in demand for protein presents a major opportunity for manufacturers to ride the wave and boost sales, according to Nielsen.
New products in the meat alternatives, peanut butter and ice cream categories
are among those
addressing
consumers’
protein desires,
prompting
incremental
category growth of
between 16 and 54 per cent.
Other categories, such as nutritious snacks with protein claims, saw six per cent growth in the past year, while products that qualified for a high protein claim, but failed to list protein content on packaging, grew just three per cent.
Nielsen’s head of retail Alfredo Costa said: “We are confident that the demand for protein will continue into the future, and... products with clear protein claims will remain sought after on Australians’ grocery lists.
“Manufacturers need to
meet their consumers’ needs and desires with clearly labelled information on packs if they want to have a winning edge with product innovation and drive sales,” Costa said.
“ The line was commissioned after Newly Weds Foods recognised issues starting to present in the traditional breadcrumb market.”
There was also higher probability for foreign material contamination in the removal of the bread from its plastic bags, Redfern says.
“The new crumb line offers a traditional baked crumb that is consistent in supply, low in cost and can have an ingredient list of only four Australian raw materials – flour, salt, sugar & yeast.”
After the dough leaves the mixer, the 900g loaves of bread go into a proving oven followed by a gas fire oven.
“The bread loaves run through the gas fire oven, and oncecooked,theygointoa
higher manufacturing costs than a traditional crumb.
“Our extruded line offered a lower cost option, however crumb produced on this line did not offer the colour of the crust that traditional loaves do, so the market did not receive the product as well. That line is now dedicated to our gluten free offerings,” Redfern says.
“This new line offers customer choice – we can offer a full range of crumb options to suit all applications from traditional, cost effective breadcrumb to premium, Japanese Style Panko crumb andgluten-freeoptions.” ✷
September 2018 | Food&Drink business | 35