There ’ s nothing like sugar
Ioana Oancea - Editor email : ioana . oancea @ mediatrade . ro Skype : ioana . oancea82
The debate on sugar is great . It is good to see that medical scientists , producers , consumers and even governments are interested in healthy food . It is true that many consumers are concerned about daily sugar intake and it is true that sugar can develop diseases and addiction when we are talking about large quantities . But here comes the issue : anything in huge quantities can harm the consumer - I don ’ t think that a person who eats only salad will live well either ! It is true that there is a trend for reducing sugar intake and a rise in the popularity of savory bis cuits and sugar-free biscuits . But this doesn ’ t mean at all that peo ple won ’ t need indulgence and that sweet biscuits need to disap pear from the shelves altogether . “ Consumers embrace honest in dul gence as much as they em brace health , maybe even more ”, says Julian Mellentin , director of New Nutrition Business , in an ex - clusive interview that you can read in this issue of Biscuit World . On the other hand , it is in our genes as humans to like sweet foodstuffs , as a quick source of energy . Sugar intake is not a problem for athletes and people who undertake intense physical effort . All of the above tell us that the consumer still needs and wants sugar ! Who are we to refuse ?
It is true that there is a trend for reducing sugar intake and a rise in the popularity of savory biscuits and sugar-free biscuits . But this doesn ’ t mean at all that people won ’ t need indulgence and that sweet biscuits need to disappear from the shelves altogether .
Producers know that no replacer has the techno lo - gical properties of sugar , in terms of sweetening power , and in terms of conferring elasticity or vis co - sity . And con sumers know this too , indeed some of them will never give up sugar because they like the taste , the crumble or the structure that can only be ob tained by adding sugar ! This was my plea for sugar biscuits ,
but in this issue of Biscuit World you can read much more on trends . First of all , we concentrate on the Bra zilian bis cuit market , “ The fourth biscuit superpower ” as Barbara Zec cal led the country in her article on branding bis cuits . We also in cluded a Bra zilian con - sumer pro file based on Mintel ’ s figures . The producers ’ opinion is illus tra ted by Romualdo Silva , vicepre - sident of exports at The Brazilian Chocolate , Cocoa , Pea - nuts , Can dies and Bypro ducts Industry As sociation ( ABICAB ). To find out if chocolate is the fa - vorite filling for most con sumers , we asked the research company Future Market Insights . Which are the other preferred fillings ? Find the answers on pages 22-23 . This is not all ! You will find much more in the Spring 2016 issue of Biscuit World . l
Enjoy !
Ioana Oancea ( Editor ) ( Biscuit World , World Bakers Digital ) email : ioana . oancea @ mediatrade . ro Tel : + 40 21 315 9031 Skype : ioana . oancea82
Catalina Mihu ( Editor ) ( European Baker , Asia Pacific Baker ) email : catalina . mihu @ mediatrade . ro Tel : + 40 21 315 9031 Skype : catalina . mihu
Contributing writers Barbara Zec , Mintel , Euromonitor , Future Market Insights , Technavio , Cargill Cocoa & Chocolate , BSB Flour
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ISSN : 1462-7302