Monday, 19 June 2017 13:01

Cleaning Up The Label


Many consumers welcome ingredients they can see and pronounce on food packages. They value ingredient declarations that do not contain long lists of chemical-sounding words.

For example, azodicarbonamide (ADA) is commonly used in bakery products and flour. Consumers pressured Subway restaurants to remove that additive from their bread. Artificial preservatives, colours and flavours are increasingly being perceived as unnatural and unhealthy. The industry has listened to consumer demands and has made significant efforts to create “clean label” products.

It’s much easier to create a new product with a clean label rather than reformulate an existing product due to consumer expectations of how that product appears and tastes, as well as its retail price. NSF International technical manager Karen Proper explains: “Understanding your product and your manufacturing process will determine the associated key attributes. Each bakery product is different and as such, a one-size fits all response cannot be applied. Factors to consider include the functional role and inclusion levels of the ingredients, the method of processing and storage (frozen, par-baked, fresh), the packaging and the desired shelf life.”

The preference for whole, simple, and transparent ingredients, along with the term “natural,” continues to resonate with consumers and food marketers. Proper has seen an increase in the use of extracts of green tea, acerola, and rosemary as clean label antioxidant alternatives to TBA and TBHQ, which are commonly used in the baking industry.

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 At the end of 2016, there were 10.6 million internet users in Romania between the age of 16 and 74 - according to the data of the Romanian National Institute of Statistics. Moreover, 71.3% of current internet users go online daily or with almost daily frequency.

What is more, 63% of these users use the internet to access websites that provide services, 84% to search for information.

Of course, the bakery sector is no exception to these statistics, the internet being one of the most common tools to search offers for equipment, consumables and ingredients.

More than 20,000 entrepreneurs, managers and decision-makers receive directly information about products and services offered for their businesses – through the Brutarul-Cofetarul newsletter service.

Also, visitors of website can have direct access to your online store or to the official website of your company via an online banner placed on the front page of

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3000 characters, 1 logo, 1 image. The article will be displayed on the first page of the website for 7 days, after that the article will stay in the News archive.

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Newsletters are sent weekly and reach more than 20.000 subscribers.

The online promotion campaign can be accompanied by advertising materials in the Brutarul-Cofetarul magazine, sent directly to over 9400 subscribers – specialists and managers in the Romanian bakery, pastry, confectionery, ice cream, milling and chocolate industry.

We reassure you once again that our team of professionals stays at your disposal to build a communication campaign to promote your products and services. Please do not hesitate to contact us for a customized offer.


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FAO’s latest outlook for global cereal supply and demand in 2017/18 remains favourable as demand is projected to fall slightly short of the anticipated production level, allowing global stocks to remain around their record-high opening levels.

FAO currently forecasts world cereal production in 2017 at 2 594 million tonnes, 5 million tonnes lower than the May forecast and down 14.1 million tonnes (0.5 percent) year-on-year. The monthly decrease is mostly the result of deteriorating production prospects for coarse grains and, to a lesser extent, for rice.

World cereal utilization in 2017/18 is projected at a record level of 2 584 million tonnes, up 13 million tonnes (0.5 percent) from 2016/17. This forecast stands 11 million tonnes below May expectations, largely reflecting downward adjustments made to historical wheat and maize feed estimates, particularly for China. On an annual basis, total wheat utilization is projected to decline by 0.4 percent from 2016/17, whereas the total uses of coarse grains and rice are expected to grow by 0.8 percent and 1.2 percent, respectively.

FAO’s May forecast of world cereal stocks by the end of seasons in 2018 has been raised by 14 million tonnes and now stands at 703 million tonnes, up marginally from the 2017 record high.

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The FAO Food Price Index (FFPI) averaged 172.6 points in May 2017, up 3.7 points (2.2 percent) from April and nearly 16 points (10 percent) higher than its May 2016 level.  The rebound in the value of the Index followed three months of consecutive declines. With the exception of sugar, all other commodity indices used in the calculation of the FFPI increased in May.

The FAO Cereal Price Index averaged 148.1 points in May, up 2 points (1.4 percent) from April, but still 4.4 points (2.9 percent) below its value of May 2016. Weather developments and stronger trade activity underpinned wheat export prices, while strong demand for higher quality Indica rice drove up international rice prices for the sixth-successive month.  Large global availabilities prevented strong gains in maize export prices.

The FAO Sugar Price Index averaged 227.9 points in May, down 5.4 points (2.3 percent) from April and marking a 13-month low. Sugar prices were heavily affected by higher-than-expected sugar output in Brazil’s centre-south region, combined with the sudden slide in the Brazilian Real, which discouraged crush for ethanol in the domestic market in favour of relatively more lucrative sugar exports. Expectations of larger exports from Pakistan and China’s decision to impose high duties on imports beyond its WTO tariff-rate quota (TRQ) commitment exerted additional downward pressure on international sugar prices.



Wednesday, 14 June 2017 13:42

8 dessert trends for the summer






Forbes collected 8 hottest dessert trends to watch out for this summer.

  1. Outrageous ice cream desserts: big ice cream deserts decorated with candy, chocolate, biscuits etc. ”Clearly, anything goes with ice cream here, including donuts, cocktails and layer cakes.” – said Michael Whiteman, Renowned food consultant and President of Baum + Whiteman.
  2. Healthier sweets: ”I believe we are starting to see the trend in desserts to be less artificial and more nutritious. Think along the lines of the roasted sweet potato with just some condensed milk and salt at Atla in New York City or the Pink grapefruit gelée and granite at abcV. Given how the hot, summer weather can make us want to tone up, this will be a delicious way to eat better!” – said Elizabeth Falkner, Chef, Artist and Author of Demolition Desserts and Cooking Off The Clock.
  3. More savory elements: ”A great example is this Apple crème caramel with burnt apple wood semi freddo at Ink in Los Angeles. Using apple cider as the base for the crème caramel, Chef Michael Voltaggio infuses the cream for the semi freddo with burning wood before freezing it in nitro within a dome. The unique addition of savory flavors and modern techniques make this a perfect summer dessert – Light, flavorful and balanced with contrasting textures and temperatures without being cloyingly sweet.” – said Johnny Iuzzini, James Beard Foundation Award-Winning Pastry Chef.
  4. Citrus and tropical flavors: different types of deserts with coconut, kumquat, tropical fruit salads, coconut meringue, passion fruit and mango sorbets etc.
  5. Rosé-infused treats: “Rose wine incorporated in desserts is a big summer trend. Dry, crisp and sometimes with subtle notes of fruit, rosé pairs up perfectly with any savory or sweet treats. Wonderful as it is, bear in mind that rose wine doesn't have a strong piercing flavor, so it needs to be incorporated into recipes without other competing flavors. White chocolate ganache, pate de fruit, sorbet, ice cream and  gummy candies are all items that Rosé wine can infuse well.” – said Jacques Torres, Master pastry chef and chocolatier.
  6. Use of “artisan grains”: expect more ‘interesting grains’ such as strains of wheat, rye, red wheat, buckwheat or even sorghum this summer.
  7. Mirror glaze: “Like it or not, catching the customer’s attention is still the top priority for many chefs in the Instagram age. Which is why, the trend today is back to colorful, shiny glazes as the final finish for cakes, eclairs and individual petits gateaux.” – said Sylvain Bortolini, Executive Pastry Chef at MGM National Harbor near Washington D.C.
  8. Mini desserts: ” Going mini is very popular nowadays—Not just for saving calories, but also for incorporating greater variety of flavors and textures to a dish. Since people are looking for more styles and diversity to the menu, a trend like this provides more room for creativity and more unique pairing of components.” – said Jean-Luc Daul, Executive Pastry Chef at Four Seasons Hotel Las Vegas.

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Being a direct communication channel that reaches more than 9,400 professionals, the next issue of Brutarul-Cofetarul magazine, the July 2017 edition, offers great opportunities for expanding businesses of suppliers of the bakery, confectionery, pastry industries on a dynamically developing market where operators are constantly looking for new, useful and effective ways to improve their business. Find out the topics of the next issue of the magazine:

The March 2017 issue of Brutarul-Cofetarul Magazine – the Romanian technical journal dedicated to the bakery, confectionery and milling sector – will be a special GastroPan pre-event issue, and is in full process of editing. This special edition will contain several technical, specialized articles written by professionals in the bakery, pastry, confectionery and milling industry and will bring to the readers’ attention topics of interest for the spring season and for Easter.

The January 2017 issue of Brutarul-Cofetarul Magazine - the Romanian technical journal dedicated to the bakery, confectionery and milling sector – is in full process of editing, and will contain several technical, specialized articles written by professionals in the bakery, pastry, confectionery and milling industry. The first issue of 2017 brings to the readers’ attention topics of interest such as 2017’s new trends, innovative ingredients or technological processes.

The countdown to the opening of the 9th edition of the GastroPan International Exhibition has started, so it is time to launch the communication tools available for companies in the targeted fields.

The greatest international exhibition for the bakery, pastry, confectionery, gastronomy, ice-cream, coffee and hospitality sectors in Southeastern Europe will take place in the city of Sibiu, Romania, between 23-25th March 2017. The 9th edition of GastroPan exhibition, a B2B trade fair, is returning with even more solutions and technologies offered by the greatest suppliers worldwide to all operators of the above mentioned sectors. The largest variety of products, solutions and technologies will be exhibited on a 7,000 sqm exhibition space: from the latest equipment and technologies, ingredients and innovative accessories, IT solutions and products, professional hygiene solutions to packaging and utensils for cake decorating.

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