Dawn foods - EU & AMEAP trend report - UK

Trend Report Europe & AMEAP

2024

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Introduction The baking industry is rapidly transforming as it adapts to modern consumer tastes and technological advancements. In recent years, various trends have emerged, shedding light on the dynamic nature of the industry and the evolving preferences of consumers.

and visited hundreds of bakeries, retailers, and food service establishments globally to observe how these trends come to life.

For this reason, Dawn Foods’ Global Market Research & Insights teams set out to identify the most significant changes in consumer behaviour. Our research team first looked at how global macro-trends like Covid-19, inflation and climate change are impacting consumers’ purchasing habits. The team then interviewed more than 3,000 consumers of sweet baked goods across three regions

Using this research, we identified four trends shaping the future of the bakery industry: Technology Transformation, Experience Exploration, Daily Delights and Mindfulness Matters. From the rise of guilt-free indulgence and health-conscious ingredients to the integration of digitalisation and eco-friendly practices, this report explores the key trends that will redefine the landscape of the bakery sector in the years to come.

Sarah Browner

Market Research & Insights Manager Europe & AMEAP

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Technology has forever changed the consumer eating experience.

Technology is transforming how we choose, receive and consume our favourite foods both in and out of home. From QR codes and touch screen ordering to social sharing before, during and after the meal, there is now a digital component to virtually every food occasion. The past three years have taught us the importance of digitalisation and how businesses can no longer only have a physical presence - it is crucial to have a virtual one as well.

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Online ordering and delivery are here to stay!

25

51%

in

European consumers will likely order more food delivery next year than ever before

Over half

of European consumers expect to celebrate business or personal occasions through virtual connections in the future

of European consumers say that social media can influence the purchase of sweet baked goods

With the pressure on food businesses to operate a responsive online service, bakeries and manufacturers have to ensure products are packaged fit for purpose.

“There has been a long-standing issue for packaged glazed donuts”

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Erwin de Waele

Global R&D Innovation Manager

The problem

The solution

There has been a long-standing issue for packaged glazed donuts with the glaze sticking to the packaging, creating a messy, unsellable product. For this reason, the industry has been looking for solutions to preserve and secure the eating experience of freshly glazed donuts stored ambiently over several days.

We are proud to introduce our latest innovation - the Dawn Exceptional® Non-Sticky Donut Icing. Our customers can now deliver softer, fresher, glazed or iced packaged donuts with no sticky residue, to provide the optimal eating experience for 5 days. Our icing melts in the mouth and is free from fats making it a great eating experience for consumers.

66%

50%

“Social media can influence my likelihood to purchase a sweet treat” % of European consumers who agree with the above statement

39%

66% 49%

47%

56%

Source: Dawn Global Bakery Trends Survey, June 2022, Europe

A perfect solution for online delivery Dawn Exceptional® Non-Sticky Donut Glaze Unique benefits include: • • • • •

Freeze & thaw stable glaze Extended shelf life – keeps donuts fresh and soft Stable for minimum of 5 days Fat free Food colouring free

Learn more

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Tropical Coconut & Mango

Meet the recipe creator Q&A

Joerg Thomas Application Chef DACH

Favourite Dawn product:

I wanted to create something that would be visually appealing. In today’s social media-driven, highly visual world, we are constantly interacting with food only through sight. I chose the waffle as it is the perfect base to allow bakers to produce colourful, fun creations.

Any tips and tricks for this recipe?

Black Forest Cake

If possible, make your waffles fresh to order. Allowing your customers to see the baking process adds to the overall eating experience. Be inspired by seasonal fruits and holiday flavour classics. Add different textures like crunchy peanuts or smooth salted caramel. While I have suggested three different toppings on this recipe page, the possible combinations are endless.

Favourite flavour:

What bakery trends are you seeing in your market?

Premix Plattenkuchen Favourite sweet bake:

Vanilla

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Why did you create this recipe for the trend Technology Transformation?

Over the past three years, I have witnessed an increase in the number of healthier pastry options in the German market. There are now vegan and sugar reduced sweet bakes available in bakeries and stores. Formats are also changing, with more bite-size and mini offerings for those consumers looking for a sweet treat without the guilt.

dawnfiids

Make it Instagrammable: use vibrant, fun colours to create eye-catching posts.

Peanut Caramel Waffle

Strawberry Cheesecake

COMPOSITION

WORKING METHOD

10 waffles

1. Waffle batter • Mix all ingredients at medium speed for 2-3 minutes.

350g Waffle batter 300g Dawn Balance® Crunchy Peanut Butter 450g Caramel-cream 80g

Dawn Exceptional® Delicream Pikfein Caramel

2. Caramel-cream • Mix all ingredients at high speed for 3-4 minutes.

40g Cookie crumble

3. Cookie crumble

20g Peanuts, chopped

• •

Mix the Dawn® Cookie Mix with the butter to form fine crumbs.

Add water and knead until a dough is formed.

• • • • •

Fold in Dawn® Chocolate Chunks.

Roll into a 40 cm roll and let it rest.

Cut the roll into 2 cm wide pieces.

Place on a baking tray lined with baking paper and bake at 190°C for 12-13 minutes.

Once cool, break into pieces to form crumble.

BASIC RECIPES 1. Waffle batter 1000g Dawn® Waffle Mix 700g Water 1700g Total

2. Caramel-cream

ASSEMBLY

1000g Water

•

Cook the waffle batter in a waffle iron at 190°C for 2-3 minutes.

350g Dawn Exceptional® Creme Delikat Mix

• • • •

Spread on the Dawn Balance® Crunchy Peanut Butter.

Spread on the caramel-cream.

Top with Dawn Exceptional® Delicream Pikfein Caramel.

Sprinkle with the cookie crumble and peanuts.

60g Dawn Exceptional® Compound Caramel 1410g Total

Other ideas for waffle toppings - Tropical (with Coconut & Mango) - Strawberry Cheesecake

Item code

Product name

6.00083.006

Dawn Waffle Mix

4 x 3.5kg

150g Butter

2.03682.505

Dawn Exceptional Creme Delikat Mix

10kg

70g Water

2.02018.320

Dawn Exceptional® Compound Caramel

1kg

150g Dawn® Chocolate Chunks Dark

5.30588.508

Dawn Balance Crunchy Peanut Butter

3kg

1370g Total

2.79005.113

Dawn Chocolate Chunks Dark

5kg

2.03004.325

Dawn Exceptional Delicream Pikfein Caramel

5kg

3. Cookie crumble 1000g Dawn® Cookie Mix Chocolate

Peanut Butter & Caramel

Packaging

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®

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QR Code Red Velvet Cupcakes COMPOSITION 30 cupcakes 1800g Red Velvet batter (60g) 300g

Dawn Exceptional® Delifruit Classic Strawberry (10g)

1200g Dawn® Cream Cheese Frosting (40g) Chocolate decorations

WORKING METHOD 1. Red Velvet batter • Mix all the ingredients in a blender with the paddle for 1 minute at slow speed and 3 minutes at medium speed.

• Fill paper cups with the Red Velvet batter with the help of a piping bag.

• • •

Pipe Dawn Exceptional® Delifruit Strawberry in the centre on top.

Bake at 190°C in a deck oven or at 160°C in a fan oven for 20-25 minutes.

Allow to cool thoroughly.

Other seasonal inspirations Christmas: Vanilla/Plain Cake batter and Hazelnut creme Halloween: Chocolate Cake batter and Delifruit Orange

BASIC RECIPES 1. Red Velvet batter

ASSEMBLY • • • •

Place the Dawn® Cream Cheese Frosting into a piping bag fitted with a star piping nozzle.

Pipe a tall swirl onto each cupcake.

Sprinkle with seasonal chocolate sprinkles of your choice.

Finish each cupcake with a chocolate decoration.

Item code

Product name

Packaging

225g Water

6.00354.233

Dawn Red Velvet Cake Base

4 x 3.5kg

300g Vegetable oil

0.00982.927

Dawn Cream Cheese Frosting

6kg

350g Egg

8.00286.333

Dawn Exceptional Delifruit Classic Strawberry

3 x 2.7kg

1000g Dawn® Red Velvet Cake Base

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1875g Total

QR code tip: Direct your customer to sign up to your newsletter to get a special discount with their next purchase.

QR code tip: Use this as an opportunity to include more product information such as your brand story, ingredient sourcing and even highlight other shop locations.

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QR code tip: Bring your customer to your social media page so they can follow new product offerings.

Meet the recipe creator Q&A

Pedro Galvez Technical Account Manager Iberia

Favourite Dawn product:

Why did you create this recipe for the trend Technology Transformation?

I chose to utilise QR codes for this recipe as they can add a new element to the consumer’s eating experience. QR codes are very versatile and can be used for several applications including sharing more information about the product, directing the customer to your website, entering competitions and much more.

Any tips and tricks for this recipe?

Baked Alaska Tart

My advice to you is to have fun with this concept. The number of ways you can interact with your customers via QR code is endless. It is important to adapt the content of the QR code with the product or seasonal event for maximum effect. For example, for the Valentine’s Day red velvet cupcake, the QR code could launch a romantic song to listen to together as a couple as the cupcake is consumed.

Favourite flavour:

What bakery trends are you seeing in your market?

Dawn® Carrot Cake Mix Favourite sweet bake:

Cinnamon

Vegan is a major trend I am seeing in the Spanish market. Over the past 5 years, more and more people are embracing this trend with a growing number of vegan pastries now on offer in bakeries and retail. This is an exciting space and allows bakers to expand their product range to attract new customers and increase sales.

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Tapping into the adventurous consumer.

Today’s consumers - especially younger generations - are eager to explore new tastes and sensory experiences and are looking for products that can deliver this sense of adventure. The bakery industry is seeing this as an opportunity to innovate with their products by intensifying the flavours, colours, and textures that sweet bakes can offer.

83% of European consumers like sweet baked goods that remind them of their childhood

4 in 5 European consumers like to try new foods and food experiences

3 out of 4 European consumers enjoy sweet baked goods that put a spin on a traditional item

“We are seeing that adventure is back on the menu”

Christopher Ries

Category Marketing Manager Wet EU & AMEAP We are seeing that adventure is back on the menu as people explore and embrace international flavours and unexpected blends. At the same time, it is important not to forget that a subset of consumers is still drawn to the comfort of familiar, nostalgic, mood boosting tastes as well as flavours strongly linked to health and wellness.

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Our Compounds portfolio can help you meet all consumer requirements. From coconut and coffee to mango and pineapple, our wide range of fruity and non-fruity flavours will bring intense flavours and colours to all your bakery creations.

Classic sweet bakes with a twist Creating sweet bakes for the consumer who is...

66%

TRADITIONAL

Glazed donut

ADVENTUROUS

Japanese Mochi donut

Matcha donut

76% of European consumers

“I enjoy sweet baked goods that put a new spin on a traditional item”

Source: Dawn Global Bakery Trends Survey, June 2022, Europe

Experiment with the Dawn® Compounds Portfolio Boost your creativity with extra fruit, flavour and colour

Fruity Flavour

Non Fruity Flavour

• • • • •

High fruit content 100% natural flavours Suitable for many different applications Available all year round Homogeneous texture makes it easy to mix with other ingredients

Learn more

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Meet the recipe creator Q&A Why did you create this recipe for the trend Experience Exploration?

Alexandre Deschamps International Application Manager

I wanted to create a recipe that represents the old and new of sweet bakery today.

I used a donut as my ‘new’ element and the traditional French cake, Fraisier, as my ‘old’. The well-known flavours of fresh strawberries and cream mousse from the Fraisier look visually striking in the middle of the sweet fried donut.

Any tips and tricks for this recipe?

Favourite Dawn product: Vegan Donut Mix Favourite sweet bake: Rum Baba Favourite flavour: Apple

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Take all the time you need to make a good donut. This includes resting time for the dough, enough proofing time to make sure you get the right texture, and most importantly, do it with passion. The Fraisier cake is a well-known French dessert but of course you can try out your own local dessert favourites that your customers can relate to.

What bakery trends are you seeing in your market?

Across Europe, people are more adventurous than ever before, especially those younger generations. For example, it is very clear that consumers are more open to moving beyond traditional desserts. This can be seen by the opening of several multinational donut franchises and independent donut shops that continue to expand their presence across the region.

Strawberry Donut COMPOSITION

WORKING METHOD

30 donuts

1. Donut dough • Mix all ingredients for 2 minutes at low speed, then for 12 minutes at high speed until a smooth dough is obtained, with a temperature between 24°C and 26°C. • Place the dough on a flour dusted table and press flat, cover with plastic film and let it rest for 5 minutes.

• Roll out the dough to a height of 8mm and let it rest in a plastic wrap for 5 minutes.

• Use a donut cutter and place on proofing trays lightly dusted with flour.

• Proof for 45 minutes, at 38°C and a humidity level of 60%.

• Once the donuts are risen, take them out and let them dry for 5 minutes until a crust forms.

• Fry them in a deep fryer at 180°C for 60 seconds per side.

1600g Donut dough 1200g Vanilla Cream Mousse 600g

Dawn Exceptional® Delifruit Classic Strawberry Decorating sugar

BASIC RECIPES 1. Donut dough 1kg Dawn Balance® Donut Mix Vegan Plain 500g Water 50g Yeast 50g Sunflower oil 1600g Total

2. Vanilla Cream Mousse 100g Dawn Exceptional® Fond Neutral

2. Vanilla Cream Mousse • Mix all ingredients and whisk at high speed for 5 minutes until you obtain a light and smooth cream.

100g Water 500g Whipped cream 5g Dawn® Vani Star 705g Total

3. Belnap Glaze 200g Dawn® Belnap Neutral Glaze

ASSEMBLY • • •

Cut the donuts in half.

Fill a piping bag with a star or plain nozzle with the cream mousse.

Pipe four rosettes of cream mousse onto the cut base of the donut.

• •

Pipe Dawn Exceptional® Delifruit Classic Strawberry dots between the rosettes of cream mousse.

Finish with fresh strawberries, cut one into four pieces and place the pieces on the

•

Dawn Exceptional® Delifruit Classic Strawberry.

Place the other half of the donut on top.

150g Water 350g Total

Be creative and add a sugar decoration

FINISHING •

Cut a fresh strawberry into slices and place them on top of the donut.

•

Carefully apply the Dawn® Belnap Neutral Glaze (warmed to 70°C) onto the strawberry slices.

Add an additional decoration of your choice.

Sprinkle with decorating sugar.

• •

Item code

Product name

Packaging

2.43728.119

Dawn Balance® Donut Mix Vegan Plain

10kg

2.03030.114

Dawn Exceptional Fond Neutral

2 x 2.5kg

2.01363.521

Dawn Vani Star

1kg

2.71767.102

Dawn Belnap Neutral Glaze

7kg

8.00286.333

Dawn Exceptional Delifruit Classic Strawberry

3 x 2.7kg

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® ®

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Tonka Bean, Horseradish & White Chocolate Cruffin COMPOSITION

WORKING METHOD

30 Cruffins

1. Laminated dough • Knead a smooth dough with the mix, water and yeast.

• Let it rest for 5-10 minutes, then fold in the margarine with with one single layer and one double layer.

• Roll the dough out and cut into strips.

• Fold 2 strips and place it in a muffin tray.

• Let it proof for 40 minutes. Bake at 180°C for 20-25 minutes.

1800g Laminated dough 150g Ganache Cinnamon sugar

BASIC RECIPES 1. Laminated dough 2000g Dawn® Premium Raised Donut Mix Plain 980g Water 100g Yeast 750g Margarine 3830g Total

2. Ganache 250g Dawn® Cabo Blanco White Chocolate 150g Cream 1pc Tonka bean 8g Horseradish

2. Ganache • Grate half of the tonka bean into the cream and add in the other half as one piece.

• Boil up the cream.

• Remove the half bean.

• Pour over the chocolate, add the butter and mix well. Then add the horseradish.

• Let it cool down.

ASSEMBLY • •

Brush with melted butter and sprinkle with cinnamon sugar.

Fill the cruffin with the ganache.

40g Butter 448g Total

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Item code

Product name

Packaging

0.00671.900

Dawn Premium Raised Donut Mix Plain

12.5kg

8.01323.400

Dawn Cabo Blanco White Chocolate

5kg

® ®

Meet the recipe creator Q&A Daniel Boros Technical Account Manager CEE

Favourite Dawn product: Vani Star Favourite sweet bake: Tiramisu Favourite flavour: Vanilla

Why did you create this recipe for the trend Experience Exploration?

I wanted to experiment with unusual flavours from different parts of the world. The tonka bean is a black, wrinkled seed from South America. I love the sweet aroma and subtle vanilla taste it adds to the cruffin. While the addition of horseradish might sound crazy, it adds a slight sharpness to the pastry. Be careful not to add too much.

Any tips and tricks for this recipe?

It is important to ensure the consistency and temperature of the dough and butter are the same when folding in the butter during that step. When making the cream, always strive for balance as the level of horseradish flavour may vary. It should be sweet from the white chocolate, have a hint of tonka bean flavour, and finish with a kick of horseradish heat.

What bakery trends are you seeing in your market?

Sweet trends in Central and Eastern Europe may vary by region and country, but traditional desserts remain popular with an emphasis on high quality ingredients and simplicity. Innovative flavours using regional fruits, herbs and spices are also gaining popularity, as are vegan and gluten-free options and reimagined classics.

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Happiness in every bite.

As we place a stronger emphasis on mental health and wellness, consumers are increasingly changing their perceptions of sweet goods. Consumers are more aware of their mental and emotional health and see indulging as an enjoyable and necessary part of staying balanced, happy, and productive. Enjoying something sweet every day has gone from “something I feel guilty about” to “something that makes me feel good”.

80% of European consumers feel that food can be good for their mental health

49%

more than half of European consumers have added more sweet baked goods to their routines over the past year

of European consumers plan to keep sweet baked goods in their routine moving forward

“Different textures and inclusions can make products more appealing to consumers looking for that daily delight” Our roots are strongly set in American bakery, and as the experts in this field, we know how to deliver that feel-good indulgence to your consumers. Think chocolate peanut butter cheesecake and white chocolate cranberry blondies. Building hyper indulgence and elevating your baked goods with different textures and inclusions can make products more appealing to consumers looking for that daily delight.

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Marie Frigo

Category Marketing Manager Dry Europe & AMEAP

Our American favourites range is developed to help the bakery industry make authentic American style pastries that will deliver new indulgent eating experiences to customers. No one knows the real American taste like we do. And we are more than willing to share that knowledge with you, so you can create popular sweet treats and conquer the hearts of your customers.

Consumers seek comfort in uncertain times How do consumers value pastries?

66%

“It warms the heart, it feels good & it relaxes me” “Having a treat that I enjoy like cake is a comfort for me and helps to relax and debrief from work”

Source: Fedima Pastry Study 2021

Authentic American Bakery Bring joy and happiness to your customers with Dawn super indulgent American Favourites.

• • •

Blondie Mix New York Style Cheesecake Mix Crunchy Peanut Butter

Learn more

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Meet the recipe creator Q&A Why did you create this recipe for the trend Daily Delights?

Philippe Depape Application Specialist France

This recipe is the perfect fit for those consumers looking for their ‘daily delight’. For me, when I think of indulgence, I think of chocolate. There is nothing more irresistible than the combination of chocolate and cherry with a crunchy centre. All to enjoy in one satisfying bite.

Any tips and tricks for this recipe?

Favourite Dawn product: Cookie Mix Favourite sweet bake: Mille-feuille Favourite flavour: Vanilla

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This recipe uses a rather simple technique I learned at school more than 40 years ago.

The key is in the moulding of the chocolate and to ensure the size of the cup is small enough to enjoy in one or two bites.

What bakery trends are you seeing in your market?

For me, the most important trend remains quality and the beauty we find in perfectly baked pastries. While modern flavours and pastries make their way into the French market, traditional desserts remain an important part of our culture. People value the pleasure of entering a pastry shop where you can see the creative assortment made by the artist…the pastry chef!

Crunchy Chocolate Cherry Bites COMPOSITION

WORKING METHOD

20 Cups

1. Crunchy praline • Melt the chocolate, add the praline paste and the cookie and wafer crumbles. This will garnish the base of your form.

20 Dark chocolate cups 160g Crunchy praline 120g

Dawn Exceptional® Delifruit Classic Dark Cherry

120g Milk chocolate cream

2. Milk chocolate cream • Heat 50g of the cream and the condensed milk.

160g White chocolate ganache

•

BASIC RECIPES 1. Crunchy praline 100g Dawn® Maracaibo Milk Chocolate 70g Praline paste 90g Cookie and wafer crumbles 260g Total

2. Milk chocolate cream 50g Liquid cream 130g Condensed milk without sugar 180g Dawn® Maracaibo Milk Chocolate

3. White chocolate ganache cream • Boil 200g of the liquid cream. Melt the white chocolate and pour the boiled cream over.

• Add the Dawn® Sanatine and Dawn® Vani Star and stir.

• Add the remaining 200g of the liquid cream and mix until well combined.

• Keep cool 6 hours minimum.

• Whip up for finishing.

ASSEMBLY • • •

360g Total

3. White chocolate ganache cream

Pour over the chocolate to melt, mix and let it cool to 35°C.

• •

Use 3cm diameter round plastic cups.

Make your chocolate shells by moulding Dawn® San Felipe Plain Chocolate (or use ready-to-use chocolate cups).

Into your cup, place a base of crunchy praline, then a layer of Dawn Exceptional® Delifruit Classic Dark Cherry.

Fill with milk chocolate cream to almost full.

Keep in a cool place before piping a rosette of white chocolate ganache cream.

100g Dawn® Cabo Blanco White Chocolate 400g Liquid cream 8g Dawn® Sanatine Neutral 6g Dawn® Vani Star 514g Total

Item code

Product name

Packaging

2.03634.114

Dawn® Sanatine Neutral

2.5kg

8.00686.333 8.01307.400

Dawn Exceptional Delifruit Classic Dark Cherry Dawn® Maracaibo Milk Chocolate

3 x 2.7kg 5kg

8.01323.400

Dawn® Cabo Blanco White Chocolate

5kg

8.01286.400

Dawn San Felipe Plain Chocolate

5kg

2.01363.521

Dawn® Vani Star

1kg

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®

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Cheesecake Bites COMPOSITION

WORKING METHOD

1 60 x 20cm tray for 60 bites

1. Chocolate cake crumble • Stir together the Dawn® Crème Cake Base Chocolate and the butter in a mixing bowl until well combined and formed into a crumble.

1300g Chocolate cake crumble 1550g Cheesecake filling Decoration: Dawn Decorgel Dark Cocoa ®

or Dawn® Dark Chocolate and Hazelnut Coating

BASIC RECIPES 1. Chocolate cake crumble 1000g

Dawn® Crème Cake Base Chocolate

300g Butter 1300g Total

2. Cheesecake filling 300g Dawn® NY Style Cheesecake Mix 1000g Cream cheese

2. Cheesecake filling • Add the Dawn® NY Style Cheesecake Mix to the cream cheese and mix on slow speed until smooth.

• Add the water and mix until fully combined without any lumps.

ASSEMBLY • • • • • • •

Grease the side of the baking tray and line the bottom with baking paper.

Fill the chocolate crumble into the tray and press down slightly.

Top with the cheesecake filling.

Bake at 160°C in a deck oven (130°C in a fan oven) for 50-60 minutes.

Core temperature 75-80°C. After cooling down, freeze to -10°C and cut into 4x4 cm pieces.

Warm up the Dawn® Decorgel Dark Cocoa or Dawn® Dark Chocolate and Hazelnut Coating and dip.

Sprinkle with chocolate cake crumbles.

250g Water 1550g Total

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Item code

Product name

Packaging

0.00800.715

Dawn® Crème Cake Base Chocolate

12.5kg

2.04135.296

Dawn NY Style Cheesecake Mix

2 x 2.5kg

8.03275.301

Dawn Decorgel Dark Cocoa

7kg

2.77021.836

Dawn Dark Chocolate and Hazelnut Coating

6kg

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Meet the recipe creator Q&A Thomas Schmidt Application Specialist DACH

Favourite Dawn product: New York Style Cheesecake Mix Favourite sweet bake: Eierschecke Favourite flavour: Vanilla

Why did you create this recipe for the trend Daily Delights?

I wanted to create a product that is certain to give your consumers a satisfying, pleasurable moment in their day. When a person bites into this sweet bake, the creamy texture of the cheesecake and the crunch from the crumble will allow them to relax and wind down after a busy day.

Any tips and tricks for this recipe?

To get a good stable end product, do not bake the cheesecake at a higher temperature than the one suggested (max. 160°C) and do not bake longer than necessary.

What bakery trends are you seeing in your market?

What I see in the local German market is that people are getting back into their busy lifestyles. With COVID now behind us, people are eager to do more activities in their day and want foods that are easy to eat and made of real ingredients. On-the-go, bite-size treats are a great way to indulge without having the guilt afterwards.

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Reaching the conscious consumer.

Today’s consumers are putting a great deal of thought into the foods they eat. More aware of how their choices affect their personal health, their community, and their planet. As a result, there is a clear shift in the bakery industry towards providing more better-for-you, sustainable product options for their customers.

57% of European consumers are willing to try more sweet baked goods with better-for-you claims

64%

€

72% of European consumers eat local as much as possible

of European consumers are willing to pay more for sustainable options

“Our products are designed to help our customers create health-conscious, yet delicious tasting, indulgent and appealing sweet baked goods” Sweet bakery will always be strongly connected to indulgence, and we are committed to helping the bakery industry by creating products that are developed and distributed in a responsible way. Baked into our commitment to deliver innovation that matters to our customers, we offer a comprehensive range of bakery ingredients.

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Majella de Bruijn VP Marketing and R&D Europe & AMEAP

Our products are designed to help our customers create health-conscious, yet still deliciously tasting, indulgent and appealing sweet baked goods: ranging from ingredient solutions to reduced sugar, salt and fat or to veganise the sweet bakery offering. Responsible consumption in sweet bakery is about finding the balance and offering choice, and at Dawn we will continue to further broaden our Better-for-You offering to improve overall wellbeing and reduce our environmental impact.

What is a mindful consumer?

Sweet baked goods should be…

66% HIGH QUALITY

BETTER FOR YOU

Attract new customers with better-for-you options % of European consumers who tried the following sweet baked goods and LIKED THEM

SUSTAINABLY PRODUCED

SUGAR REDUCED

71% ETHICALLY SOURCED

CLEAN LABEL

78% GLUTEN FREE

VEGAN

61%

64%

Source: Dawn Global Bakery Trends Survey, June 2022, Europe

Stay ahead of the trend with Dawn’s Vegan bakery range.

Interest in veganism has witnessed rapid growth over recent years and is now becoming a ‘must have’ within the bakery industry.

With Dawn, you can create your own Vegan bakery range to delight your customers whilst meet their lifestyle choices.

• • • • • •

Y ES! it’s

Creme Cake Mixes Sponge Mix Muffin Mixes Cookie and Brownie Mixes Yeast & Cake Donut Mixes Vegan suitable toppings and fillings

Learn more 23

Meet the recipe creator Q&A Why did you create this recipe for the trend Mindfulness Matters?

Zoltan Pongracz Application Team Leader CEE

Favourite Dawn product: Donut Mix Favourite sweet bake: Kardinal Slice Favourite flavour: Vanilla

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I wanted to create a light cake dessert with subtle flavour notes. The jasmine works very well with the ginger and honey mousse that sits on top of the cake. To make this cake even more attractive to the mindful consumer, why not source your honey from a local producer and add this to your overall selling story.

Any tips and tricks for this recipe?

Very easy to make in advance, cover and freeze. Once removed from the freezer, decorate with Decorgel in the amount you need.

What bakery trends are you seeing in your market?

Recently, I have seen an increase in the number of sugar-free, gluten-free, and dairy-free options in bakeries and supermarkets in Hungary. Consumers are becoming more aware of what they eat and are making an increased effort to choose better-for-you options.

Jasmine, Ginger & Honey Dessert COMPOSITION

WORKING METHOD

850g Jasmine tea sponge batter 1520g Ginger honey mousse Jasmine decorgel

•

Decoration

BASIC RECIPES

•

1. Jasmine tea sponge 500g

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Dawn Balance Crème Cake Mix Vegan Plain

100g Oil 250ml Water 13g Jasmine tea

2. Ginger honey mousse 500g Double cream (liquid)

Mix the Dawn Balance® Crème Cake Mix Vegan Plain with the oil and the jasmine tea flavoured water for 4 minutes at medium speed. Add the remaining 3g of jasmine tea and mix well.

Fill batter in a silicon form and bake at 180°C for 30-35 minutes.

2. Ginger honey mousse • Heat 200g of liquid double cream to 80°C, add the fresh ginger and cover it.

• Let it infuse at least 30 minutes.

• Mix the cream in a hand blender and strain it, add the remaining 300g of double cream to the ginger-infused cream and boil it.

• •

863g Total

250g

1. Jasmine tea sponge • Boil the 250ml of water and add 10g of the jasmine tea, infuse it for 15 minutes, strain to remove the tea leaves and let the water cool.

Add the white chocolate, honey and Dawn Exceptional® Fond Neutral.

Let it cool to 30°C, then carefully fold into the whipped cream.

3. Jasmine decorgel • Boil the water, add the jasmine tea and let it infuse for 15 minutes.

• Take out the tea, add the Dawn® Belnap and boil up once again.

Dawn® Cabo Blanco White Chocolate

ASSEMBLY

50g Fresh ginger 100g Dawn Exceptional Fond Neutral ®

20g Honey

•

600g Double cream (whipped)

•

1520g Total

Put jasmine sponge at the bottom of your mould, fill up with the ginger-honey mousse and freeze it.

Cover with jasmine flavoured Dawn® Decorgel.

3. Jasmine decorgel Item code

Product name

Packaging

150g Dawn Belnap Neutral

2.43754.119

Dawn Balance® Crème Cake Mix Vegan Plain

10kg

100g Water

2.03030.114

Dawn Exceptional® Fond Neutral

2 x 2.5kg

8.01323.400

Dawn® Cabo Blanco White Chocolate

5kg

7.71086.153

Dawn® Decorgel Neutral

3kg

7.71767.102

Dawn Belnap Neutral

7kg

500g Dawn® Decorgel Neutral ®

3g Jasmine tea 753g Total

®

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Chocolate Pistachio Vegan Opera Cake COMPOSITION

WORKING METHOD

1 Tray 60x20 cm - 30 Slices 4x10 cm

1. Vegan chocolate cake • Mix all the ingredients with flat beater for 1 minute at slow and 3 minutes at medium speed.

• Spread 800g onto each 60x20 cm paper lined baking tray and bake in a deck oven at 190°C for 12-15 minutes.

1600g Vegan chocolate cake 1200g Vegan pistachio frosting Cover: Dawn® Decorgel Dark Cocoa

2. Vegan frosting Decoration:

•

Vegan chocolate, Pistachios

BASIC RECIPES 1. Vegan chocolate cake 1000g

Dawn Balance® Crème Cake Mix Vegan Chocolate

500g Water 200g Sunflower oil 1700g Total

2. Vegan pistachio fosting 400g Dawn® Custard Filling Mix Vegan

• • •

Add the Dawn® Custard Filling Mix Vegan and water into a bowl and mix briefly by hand.

Mix up at 3 minutes medium speed.

Add ambient margarine and whip up until smooth.

Add Dawn® Compound Pistachio or ground pistachios.

ASSEMBLY • • • •

Cut each 60cm x 20cm sheet into 4cm x 10cm slices..

Place one slice onto a serving plate/tray.

Sandwich two more layers on top with pistachio frosting.

Finish with one more chocolate cake layer.

• • •

Warm up Dawn® Decorgel Dark Cocoa to 40°C and spread on top.

Chill the cake until firm and ready to cut.

Decorate with vegan chocolate and pistachios.

1000g Water 700g Vegan margarine 50g

Dawn® Pistachio Compound or ground pistachios

2150g Total

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Item code

Product name

Packaging

2.43721.014

Dawn Balance® Crème Cake Mix Vegan Chocolate

10kg

8.03275.301

Dawn® Decorgel Dark Cocoa

7kg

2.02851.111

Dawn Compound Pistachio

1kg

2.43737.108

Dawn Custard Filling Mix Vegan

20kg

® ®

Meet the recipe creator Q&A Why did you create this recipe for the trend Mindfulness Matters?

Edward Mateo Application Specialist APAC

Favourite Dawn product: Crème Cake Favourite sweet bake: Opera Cake Favourite flavour: Chocolate

Going vegan is predicted to be one of the biggest food trends in the coming years. I love to use our vegan mixes and show to our customers that you can create the same or sometimes even better tasting sweet bakes when compared with the original. I chose Opera Cake because of its versatility and as already mentioned, it is one my favourite sweet bakes.

Any tips and tricks for this recipe?

My advice to bakers looking into this recipe is to have fun and be creative with your flavour choice. While I have chosen chocolate and pistachio, feel free to explore different flavour combinations that work with the season and trends of today. Also, using vegan alternative ingredients should not be a challenge with Dawn’s vegan portfolio.

Simply swap a vegan cake mix with the traditional mix to avoid all the trial and error or complicated substitutions.

What bakery trends are you seeing in your market?

In the Philippines, I see a lot more use of natural ingredients and keeping the bakery product simple in terms of flavours.

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Closing Remarks We hope you enjoyed hearing directly from our application experts and feel inspired for your next product development.

world events. Though challenging, there are opportunities for product innovation to meet the desires of your customers.

Now more than ever, it is essential to understand your consumer. Their habits, desires and values can provide direction for future product development and help to fine tune existing products.

Here at Dawn, we are committed to supporting you and dedicated to being your partner for bakery success, from insights and inspiration to tailored solutions. We are committed to innovation that matters to you and which impacts the lives of your customers.

In recent years, the sweet bakery industry has had to quickly adapt and innovate to keep pace with ever-changing consumer demands and unforeseen

Frank Lengersdorf

International Application Manager

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Insights & Inspiration

AMERICAN FAVOURITES Delight your customers with real authentic American pastries

Follow us on social media and LinkedIn to get instant updates on trends and insights in the bakery industry.

You can find all updates under the INSIGHTS section of our website or by clicking the link below.

Consumers across Europe are embracing and indulging in American sweet bakery favourites Based on our Dawn trends consumer survey, 4 in 5 European consumers who tried American sweet baked goods said they liked it. When we break this down into generation group, Gen Z (born between 1997-2012) and Millennials (born between 1981-1996) showed highest likeness to American bakery with 63% and 65%, respectively.

Consumption of US pastries across European markets continues to rise. According to a recent GIRA panorama report, 19% of fresh patisserie consumption in Europe was US pastries in 2021. The UK recorded the highest consumption with 62% of fresh patisserie being US pastries.

Consumer demand for American sweet bakes in Europe can also be seen in retail new product development. For example, donuts have recorded 16% and cheesecake 13% average annual growth over the past 5 years in Europe.

Learn more

“Our roots are strongly set in American bakery, and as the experts in this field, we’re happy to announce the launch of three new products to help you make real Authentic American favourites: a new Blondie brownie mix, a New York Style Cheesecake mix and a Crunchy Peanut Butter filling.”

Christopher Ries Category Marketing Manager – Wet EU & AMEAP

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EUROPE EMBRACES AMERICAN SWEET BAKES

NEW PRODUCTS CONTINUE TO BE LAUNCHED INTO THE MARKET Average annual growth of the following American sweet bakes in Europe over the past 5 years

+16% Donut

4 in 5

European consumers who tried American sweet baked goods said they liked it Source: Dawn Foods Bakery Survey, Europe, 2022

FRESH IS BEST WHEN IT COMES TO US PASTRIES

19%

of fresh patisserie consumption in Europe was US pastries in 2021

Source: GIRA Pastry Panorama Report 2022

+13%

Cheesecake

+11%

Blondie/ brownie

Peanut butter

+5% +3%

Chocolate chip cookie

Source: Mintel Product Database

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POSITIVE CHANGE FOR A BETTER TOMORROW

CSR Annual Report 2022 Dawn Foods is committed to positive change for a better tomorrow.

We believe our actions matter and that we have a responsibility to make a positive impact in communities around the world.

Our approach to social responsibility aligns to our commitments to our people, our products, and our customers - better known as the Circle of Excellence.

Annual Report Europe & AMEAP

2022

Click the link below to access our 2022 CSR Annual Report, to discover the progress against our 2025 ambitions and learn more about our programs in action.

Learn more

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Your Partner for 30

Your Partner for We understand that with constantly evolving consumer demands, you need more than exceptional products to inspire new levels of success. You need a true partner: one who’s walked the walk and understands the various challenges of running your day-to-day operation.

A complete partner, with the tools, solutions and support to help you stand out in today’s highly competitive marketplace. An innovative partner, one that is always looking ahead for ideas and inspiration to create new excitement. We are Creators. Collaborators. Experts and Inspirers. For growing your business, we are the total package: your partner for bakery success.

DO YOU HAVE MORE QUESTIONS ABOUT OUR PRODUCTS OR WANT MORE INSPIRATION? We have the answers and more. Go to DAWNFOODS.COM/UK

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DO YOU HAVE QUESTIONS ABOUT OUR PRODUCTS OR WANT MORE INSPIRATION? Call 01386 760843 or visit WWW.DAWNFOODS.COM/UK Dawn Foods UK Ltd. Worcester Road, Evesham, Worcs, WR11 4QU, UK Phone: +44 1386 760 843 Email: UK@dawnfoods.com Website: dawnfoods.com/uk

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TRENDS 32pp JAN 2024

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