08 Apr 2019

Are Cupcakes Still Popular with Canadians?

    Cupcakes, the small, tasty snack cake originally served at children’s birthday parties continue to be popular today especially amongst younger Canadian adults. In fact, according to latest information from Mintel, cupcakes were ranked as one of the top three favourite sweet baked goods most likely to be eaten by Canadian consumers aged 18-44 years.1  With its ability to evoke a sense of childhood nostalgia, cupcakes are still the affordable, indulgent, pick-me-up item consumers are willing to splurge on especially during economic challenging times.

    Will This Trend Continue Into The Future with Millennials?

    There are strong indicators that the cupcake trend will continue for some time into the future as many Canadian consumers; in particular, Millennials demonstrated a positive attitude towards not only cupcakes but baking in general. For example, unlike the lost art of “traditional cooking skills” that have been extensively written about over the past decade, many consumers aged 18-24 (over 50%), including males (43%) indicated that they enjoyed baking from scratch.1  “Despite the popularity of baking as an activity, convenience is still an important aspect of bakery as nearly two thirds of Canadians indicated they are most likely to get their baked goods from in-store bakery and store shelves”. 1  This is good news for suppliers of sweet bakery mixes targeted to either manufacturers of finished bakery items or consumers.

    Tips for Preparing and Baking Cupcakes

    Manufacturers interested in capitalizing on the ongoing popularity of cupcakes will want to keep in mind the following guidelines associated with viscosity, baking times and ingredients used when producing cupcakes.2

    Although, the composition of cupcakes is somewhat similar to traditional high-ratio layer cakes, cupcakes have a higher batter viscosity.2 Batter viscosity, which refers to the flow of liquid, is important in cupcake production as it will directly affect baking performance and final product appearance. Too much fluid batter will cause the product to have a flat top. A batter that is too thick will not only create peaks and under-baked sections in the cupcake but could create a variety of equipment challenges during manufacturing runs. A viscous batter will provide balance or what is known as the “sweet spot” resulting in the more traditional, rounder cupcake top.

    Compared to regular size layer cakes, cupcakes, with their smaller size, require shorter bake time and lower temperature.2 Higher temperatures may cause the outside to set too quickly leaving the inside under baked or may result in surface cracks forming. Lower temperatures may result in flat top cakes. It is important to balance baking time versus temperature to ensure the creation of domed top characteristic traditionally associated with cupcakes.

    Consumers’ strong interest in pursuing a healthy lifestyle is also impacting their purchase decisions of bakery items. For example, according to Mintel, sweet baked goods including cupcakes made with non-GMO and gluten-free ingredients were among the top three ingredients consumers mentioned they were most interested in purchasing.1

    Profi Bake & Butter Buds-Healthy Solutions

    Profi Bake and Butter Buds are two ingredient solutions that can help manufacturers create the healthier cupcake solutions consumers today are demanding. Profi Bake, the award-winning complete, high-protein plant-based composite (HPPC) that has been especially designed to manage water in baked goods, is also Non-GMO Project Verified, gluten-free, Kosher and Halal certified. Its light-coloured soft powder form enables Profi Bake to act like gluten-free flour but with the added nutritional benefits of dietary fiber and protein. Profi Bake with PDCAAS level of 0.97 +/-0.08, PER score 2.4 +/-0.2 provides the quality assurance today’s health-conscious consumers are looking for.

    Butter Buds, non-dairy specialty flavour ingredients, exclusively distributed in Canada by Dealers Ingredients for over 23 years, can provide the rich full flavour enhancement for improving the taste and mouthfeel without the added calories of fat. Non-dairy butter and cream flavours are available in a wide variety of options including sour cream, condensed milk, buttermilk and cheddar profiles without the risk of exposure to dairy allergens.  Another popular non-dairy Butter Buds flavour is Cocoa Butter Buds. Cocoa Butter Buds can best be described as an intense, concentrated cocoa butter powder made with real cocoa fat while providing a variety of functional flavour benefits.

    Click below to access the Profi Gluten Free Protein Chocolate Cupcake with Butter Buds Vanilla Icing Recipe http://bit.ly/2UBazhr

    Interested in bringing your healthier, cupcake solution to market? Contact your Dealers Sales Consultant, or call 905 458 7766 or email at info@dealersingredients.com

    Resources:

    1 https://www.mintel.com/press-centre/food-and-drink/cookies-are-canadas-favourite-sweet-baked-good

    2 https://bakerpedia.com/processes/cupcakes/

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    28 Feb 2019

    How to Create Great Tasting Meat Alternative Products Quickly & Easily

      The growing percentage of Canadian consumers claiming to be flexitarian has led to an overwhelming rise in consumer interest in meat alternatives. One market segment reaping the benefits of reacting quickly by offering meat alternative options is the food service industry. The best example illustrating the enormous pent-up Canadian consumer demand for great tasting meat alternatives was when last summer A&W’s Beyond Meat Burger was first introduced to the market. Not only did it sell out within several weeks of being introduced at all 850 outlets across Canada but in Vancouver it occurred within just a few hours. With chefs across the country having reported that plant-centric eating continued to be a top food trend in 2018, consuming meat alternatives can no longer be considered sitting on the edge of society.

      Why are There are so Few Canadian Companies Producing Meat Alternatives?

      Unlike the non-dairy market and despite growing consumer demand for meat alternatives, there are very few companies actually manufacturing their own products in Canada. Whether this is due to the fact that it can be a challenge to replicate the taste and texture consistent with traditional meat products or the lack of knowledge, Dealers Ingredients has the perfect solution for product developers and food manufacturers alike looking to quickly and easily enter the market with their own products.

      Solution for Creating Meat Alternatives

      Hydrosol and their exclusive Canadian partnership with Dealers Ingredients, have developed new stabilizing and texturizing systems and processes that enable food manufacturers to replicate the taste and texture of meat with meat alternatives. More than just a supplier of ingredients, Hydrosol along with Dealers Ingredients can provide the knowledge, expertise and experience required to enable manufacturers looking to create a wide variety of plant-based protein products.  The range of meat alternative solutions available include vegan nuggets, vegan hot dogs, vegan bratwurst and vegan burgers.

      Tips for Creating an Alternative Meat Burger

      The vegan Hydrosol burger’s meat-like texture is achieved with the aid of a special cost competitive stabilizer system called HydroTOP High Gel. By using HydroTOP High Gel, a formable, slightly sticky meat analogue can be created which is comparable to ground meat used in conventional burger patties and meatballs. Products made with the Hydrosol vegan stabilizer HydroTOP system were found to have a juicier, firmer and chewier bite than those made with traditional ingredient solutions. The Hydrosol meat alternative system can also be designed using customized seasoning blends to create a unique taste profile. The competitive system is designed to run continuously on a conventional meat processing line or if required, help can be provided in the selection of manufacturing equipment.

      Interested in receiving more information on how to quickly create meat alternatives; vegan sausage, vegan burger patties, vegan nuggets, vegan hot dog recipes or finished product samples to taste? Please contact your Dealers Sales Consultant or call 905 458 7766 or info@dealersingredients.com

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      01 Aug 2018

      Hydrosol – Complete Stabilizing and Texturing Systems for Vegan Dairy, Meat & Fish Products

      With the shift away from the consumption of animal-based products, alternative dairy and meat products are increasingly becoming part of consumer’s weekly diets. The good news for food manufacturers is that this shift within the marketplace is resulting in the emergence of many new product growth opportunities targeted to vegan, vegetarian and non-meat eaters alike.

      The Solution: Hydrosol

      Hydrosol, the trusted provider of customized synergistic stabilizing and texturing systems worldwide for 25 years and a subsidiary of the award-winning Stern-Wywiol Group from Germany, has the expertise to resolve complex vegan product development challenges.  Whether your project focuses on the creation of new products, product improvements, cost reduction or completing the perfect product match, Hydrosol has the resources to meet your needs. Hydrosol brings together the complexity of texture, stability, nutritional, recipe development, ingredient interaction and equipment component knowledge to create the optimal functional product solution.

      Benefits of Hydrosol:

      • Taste, Texture & Stability
        • Meaty texture and juicy structure regardless of whether the product is hot, cold or fresh
        • Stable emulsion for cheese-type spreads
        • Variety of product bases and textures
      • Cost Effective Recipe Solutions
        • Market-ready vegan recipe solutions for a wide variety of product categories
        • Market savvy regarding the pricing of value-added commodities
      • Improved Nutritional Profiles:
        • Lower fat content versus conventional products
          • Less saturated fats
          • No trans-fats
        • No cholesterol
        • 100% vegan
        • Clean label
      • Better alignment with label claims
        • Nutrition facts table and ingredient list available with most recipes
      • Complete Product Development Solution Provider
        • Recipe Development
        • Extensive expertise with raw material interactions and access to 900 ingredients
        • Pilot plant-trial facilities
        • On-site technology consultation available
        • Equipment knowledge
      • Customized synergistic stabilizing and texturing combinations including free recipe product development solutions
        • Based on a wide range of hydrocolloids, proteins, gums, salts, starches and emulsifier components

       

      To review a small sample of the types of vegan product development projects completed by Hydrosol, please check out the six recipes posted under the month of August 2018 on the Dealers Ingredients website. Interested in learning more about how Hydrosol can assist you with any upcoming vegan or conventional meat, dairy or fish product development projects? Please contact your Dealers Sales Consultant or info@dealersingredients or 905 458 7766.

       

      Hydrosol green (vegan) logo

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      31 Jan 2017

      Research Chefs of America Lunch & Learn Event was a Success!

        Thank you to everyone who stopped by our booth at the Research Chefs Association Ontario Chapter Lunch & Learn Event held on Friday, January 27, 2017 at the Maple Leaf ThinkFood™ Centre in Mississauga,Ontario. It was a great opportunity to meet new people, see the facilities at MapleLeaf Foods as well as an opportunity to share updates on the award-winning Profi, high protein plant-based composite (HPPC), Natralein Pea and Brown Rice proteins as well as Butter Buds natural flavour alternative ingredient.

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        25 Nov 2016

        Celebrating our 40th anniversary

          Interview with Alex Robinson, Partner with Dealers Ingredients

          Canadian company Dealers Ingredients is proud to be celebrating 40 years of supplying quality, natural ingredients to food manufacturers and processors across Canada in all sectors of the food industry including bakery, meat, beverages, soups, sauces, snacks, and confectionery.

          We had the opportunity to sit down with Alex Robinson, one of the partners who were instrumental in helping Dealers become what it is today. Below, are some of the key highlights from that meeting.

          “In 1976, Dealers Ingredients started as a distributor of dairy products and continues to this date. Over time the company had gone through several changes. I was fortunate enough to be asked to join Dealers on October 29, 1984 to help them expand their distribution of dairy products in Canada. In the mid 1990’s, Dealers Ingredients expanded to become the official Canadian distributor of the Butter Buds line, a functional dairy concentrate and natural flavour alternative. Last year, the company celebrated Butter Buds’ twentieth year in Canada. During the 90’s Dealers built a very strong reputation as a key supplier of whey powder in Canada through their ability to secure large and consistent inventory contracts from many of the large manufacturers within Canada. Up until 2001, Dealers was actually called Dealers Dairy Canada Ltd. when I spearheaded the name change to Dealers Ingredients reflecting the shift occurring within the marketplace and Dealers towards value-added, branded ingredients. In 2013, Dealers Ingredients acquired the Canadian distribution rights for OneGrain, a unique salt reduction solution from AKZONOBEL of the Netherlands.
          In terms of revamping our facilities, in 2014 we completed the construction of a test kitchen facility and presentation room at our head office enabling us to create and consult on product development concepts as well as have the ability to conduct customized customer presentations. Up until 2014, we were strictly an ingredient distributor for the Canadian marketplace. However, in 2015, Dealers Ingredients evolved further to focus on the development and distribution of their own products as well as providing product development expertise. The start of this change occurred with the recent introduction of the award-winning PROFI line of products. PROFI Pro is a high protein plant-based composite (HPPC). PROFI Bake is a high protein plant-based composite HPPC with added fiber and designed specifically for the bakery industry. PROFI is also available for International shipping. This year, Dealers Ingredients was the proud recipient of the 2016 DUX Ingredients and Technology award for PROFI and was also the Finalist in the Specialty Products Category of CTAQ 2016 Food Innovation Award with the improved PROFI Pro and improved PROFI Bake ingredient products.
          Although, the transition from dairy to other categories was planned, it happened relatively fast to match the recent changes within the marketplace by consumer’s increased demand for healthier, plant-based proteins and fibers. With the report by World Health Organization (WHO) indicating that the consumption of prepared and cured meat products were found to be “carcinogenic to humans”, we expect that this will create even more demand for products containing plant-based proteins.
          As an innovative company, plans are in place for many more initiatives and we look forward to sharing them with all our current and new customers in the very near future.” said Alex Robinson, Partner, Dealers Ingredients Inc.

          We would like to thank Alex Robinson for taking the time to meet with us and share some of the history of Dealers Ingredients Inc.

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          25 Nov 2016

          Dealers to speak at 5th Annual Canadian Food & Drink Summit in November

            Dealers Ingredients will be speaking at the upcoming the upcoming 5th Annual Canadian Food & Drink Summit (Monday, Nov 28 to Tuesday, Nov 29, 2016) by the Conference Board of Canada being held in Toronto, Ontario

            On Day 2 of the summit, Jerry Hanus, Dealers Ingredients Technical Sales Representative will be speaking about Dealers Ingredients experience as one of the contest winners of the 2016 Quebec’s DUX Program, Eating and Living Better event.
            Click here for more information on this event and the agenda.

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            18 Oct 2016

            Did you know that October 16 was World Food Day?

              With this year’s theme “Climate is changing. Food and agriculture must too.”, Chef Michael Smith appealed to all Canadians to support this day and beyond by “taking a climate-friendly approach to food and eating more pulses”
              Check out the article on “Eating Pulses is a great way to show your support for World Food Day”

              Did you know that PROFI contains pulses?
              PROFI, a unique blend of pea and lentil proteins as well as chickpea powder and other plant-based ingredients, makes it very easy for any manufacturer to help create nutritious, tasty vegan products that are high in protein and fiber. Contact us to learn more, receive a sample or recipes.

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              17 Oct 2016

              Upcoming Events

              WFIM Annual Network & Nibble Extravaganza

              DATE: November 3rd, 2016
              LOCATION: Mississauga, Ontario
              Dealers Ingredients is pleased to be participating in Women in Food Industry Management (WFIM) 2nd annual network & nibble extravaganza where Dealers will be showcasing their award-winning Profi, high protein plant-based composite (HPPC), other plant-based proteins and our Joint Trial Program initiative.
              Click here to access link on WFIM website

              CIFST ONTARIO SECTION SUPPLIERS’ NIGHT TABLETOP

              DATE: November 8, 2016
              INDUSTRIES: Food Ingredients
              LOCATION: Mississauga, Ontario
              Come join Dealers Ingredients at the 28th edition of Suppliers Night at the International Centre, Mississauga. Dealers will be showcasing products and services and technical support staff will be available to answer any questions you may have.
              Click here to access link on CIFST website

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              13 Oct 2016

              Mix®it launches High Protein Oatmeal Cereal containing Natralein Pea Protein

                Congratulations to Mixit on the launch of their new, innovative and complete breakfast, high protein oatmeal cereal mix called “Hungry like a Wolf” containing Natralein Pea Protein isolate! An innovative, convenient and complete breakfast mix containing 13g of protein per serving of 50g makes it ideal for athletes as well as active life-style consumers.

                “Our customers are always looking for something new, different and unique. Adding Natralein Pea Protein by Dealers Ingredients to one of our oatmeal cereal mixes as well as including it in our list of ingredient Mixit items meet the growing trend for plant-based proteins.”said Stephanie Jackson, Owner, Mixit.

                As personalization continues to be one of the mega trends with consumers today, Mixit also carries a list of many different ingredient options including Natralein Pea Protein isolate for consumers to choose from if they desire to create their own or add on to one of the current mix options.

                Interested in learning how to best incorporate Natralein Pea Protein or PROFI into your own product concept recipe? Please contact your Dealers Sales Consultant or call our office at 905 458 7766 or i info@dealersingredients.com

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                06 Jul 2016

                On-Trend Ingredients

                July 6, 2016   Food Biz Blog by Birgit Blain, President, Birgit Blain & Associates Inc.

                Imagine the possibilities! Check out these on-trend ingredients to inspire your next product development project. They’re proof that Bakery Showcase, a biennial trade show in Toronto, offers more than baking solutions.

                Kick up the protein! 

                Consumers have a seemingly insatiable appetite for protein. According to food scientist Carol Finlan, singular plant proteins from pulses do not provide the essential amino acids recommended by the WHO. Profi Pro is a specially formulated blend of plant proteins that delivers all the essential amino acids. Applications include beverages, soups, sauces, baked goods and even veggie burgers. High protein, high fibre Profi Bake for baking applications is a gluten-free functional replacement for wheat flour. Both products are GMO-free, Kosher and Halal certified. DealersIngredients.com/profi/

                Click here to access the complete article

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