Trade Snapshot on: Sirha

11 February, 2011
Page 18 

What news trends are appearing across the Channel? We asked some exhibitors at the recent Sirha exhibition in Lyon...

Christine Mermillod, president of third-generation bakery manufacturer Gerbe Savoyarde, told British Baker that the trend in France is also breads that have added nutritional benefits, especially for those containing nuts and seeds. The firm, which supplies, raw, par-baked and frozen products, has diversified with a number of new products, including pain de campagne with nuts, extra-fibre bread, and ingredients such as maize, olives and lardons.

Speculoos cream is a big topping trend in France according to Lynda Chaalal, regional sales manager for patisserie manufacturer Florepi. Speculoos is a traditional spiced Belgium biscuit. She said it was especially popular as an alternative topping on eclairs instead of chocolate or caramel. Chaalal added that mini portions were also becoming really popular for example mini macaroons, brownies and eclairs. The firm, which distributes to supermarkets, artisan bakeries and coffee shops, is looking to expand in the UK as well as Arabia.

Franck Corlay, marketing and R&D director at patisserie manufacturer Christophe Delmotte, said the trend for mini portions, or café gourmand as it's known in France, was also gathering pace, as consumers were willing to pay a lot for something very small to accompany their coffee, simply because it tasted delicious.





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