Category: Frozen

Pastel de nata ranked #1 best tart in the world by TasteAtlas

The pastel de nata has officially been ranked as the best tart in the world by TasteAtlas, securing the top position in its global ranking of traditional pastries.

For a product deeply rooted in Portuguese heritage, this recognition goes far beyond a simple ranking. It reflects a growing global appreciation for authenticity, craftsmanship, and flavour (elements that define the Portuguese custard tart).

A global recognition for a Portuguese icon

TasteAtlas, known for its curated rankings of traditional dishes and regional specialities, placed the pastel de nata at number one, ahead of classic desserts from countries such as France, the Netherlands, and Italy.

This recognition reinforces what many consumers around the world already know: the pastel de nata is not just a dessert, but is a benchmark.

With its flaky puff pastry, rich custard filling, and caramelised top, it delivers a unique balance of texture and flavour that continues to resonate across cultures.

Why the pastel de nata stands out

Several factors contribute to the global success of the pastel de nata.

1. A distinctive product experience

The contrast between a crispy exterior and a creamy interior creates a sensory experience that is both familiar and unique.

2. Simplicity with depth

Made from a relatively simple set of ingredients, the product relies on technique and precision – qualities that elevate it beyond standard pastry.

3. Cultural authenticity

Consumers increasingly value products with origin, story, and identity. The pastel de nata embodies all three.

From local tradition to global demand

The recognition of the pastel de nata as the best tart in the world reflects a broader trend in the food industry: Local products with strong identity are scaling globally.

From Europe to Asia and North America, demand for Portuguese custard tarts has grown significantly in recent years, supported by:

Increased exposure through international events
Expansion into retail and foodservice channels
Strong consumer response in markets such as Japan and beyond

This shift highlights the growing relevance of traditional European bakery products in international markets.

A ranking is more than only a classification, it’s a signal for the industry

Rankings like TasteAtlas celebrate products, but they can influence perception, reinforce credibility, and support decision-making across the value chain, from distributors to retailers.

For food brands and importers, the pastel de nata’s position as the best tart in the world is a clear indicator of: strong consumer acceptance, proven product-market fit and potential for scalable growth

A product built for global markets

While rooted in tradition, the pastel de nata has shown a strong ability to adapt to modern consumption patterns. In particular, frozen and ready-to-bake formats have played a key role in enabling consistent quality across markets, allowing operators to deliver a freshly baked experience with operational efficiency.

This balance between authenticity and scalability is what positions the product for long-term international growth. Being ranked as the best tart in the world is beyond recognition of taste; it is a reflection of relevance.

The pastel de nata continues to prove that products with strong identity, consistency, and execution can move beyond borders and succeed on a global scale.

Zero tariffs, new markets: what the EU–Australia Trade Agreement means for food export to Australia

The EU–Australia Trade Agreeme n t is set to reshape how food brands approach food export to Australia in 2026 and beyond.

After years of negotiations, the agreement is expected to significantly reduce, and in many cases eliminate, tariffs across a wide range of categories, including processed and value-added food products.

But beyond the policy shift, this signals something bigger.

For food brands looking at international expansion, Australia is becoming a more accessible and more competitive market.

A new chapter for food export to Australia

For businesses, trade agreements function as powerful market enablers, far beyond their political dimension.

With barriers to entry expected to decrease, food export to Australia becomes more viable for European brands that previously faced pricing pressure due to import duties.

This creates a more level playing field. But it also accelerates competition.

Because when access increases, so does the number of players entering the market.

Lower tariffs don’t mean lower complexity

At first glance, reduced tariffs suggest a clear opportunity: improved margins, stronger pricing strategies, and easier market entry.

In reality, exporting food to Australia remains a structured and demanding process.

Success still depends on:

Regulatory compliance and product adaptation
Cold chain and logistics reliability
Strong local distribution
Understanding of retail and foodservice dynamics

In other words, access becomes easier, execution remains critical.

The role of frozen and processed food categories

One of the most relevant implications of the EU–Australia Trade Agreement is its impact on processed food export.

Categories such as frozen and ready-to-bake products are increasingly aligned with global consumption trends, driven by convenience, consistency, and operational efficiency.

For brands operating in frozen food, this creates a strong positioning advantage. As food export to Australia becomes more accessible, these categories are particularly well placed to scale, provided the right operational structure is in place.

From exporting products to building brands

Trade agreements do not create demand, but conditions for growth. And in this context, exporting is no longer just about logistics.

It is about:

Brand positioning
Market consistency
Point-of-sale execution
Supporting partners with the right tools

As more brands enter the Australian market, differentiation becomes essential.

What this means for food brands

The EU–Australia Trade Agreement reflects a broader shift in global trade.

For food brands, it signals that:

New markets are becoming more accessible
Competition is increasing faster
Execution is becoming the key differentiator

Food export to Australia may not have been a priority for many European brands until now.

That is changing. Trade agreements create opportunity.

For food brands, the EU–Australia Trade Agreement is a strategic signal.

The real question is no longer if markets become accessible. It is those who are ready to execute when they do.

Frozen but always fresh: the science behind the cold chain

BY Foods cadeia de frio pastéis de nata cold chain Portuguese custard tart

Quality starts with temperature

Many people wonder how a frozen custard tart can taste just like the ones freshly baked in a traditional Portuguese pastry shop.
The answer lies in the cold chain – a carefully controlled process that preserves every tart from production to the moment it is baked and served.

What is the cold chain?

The cold chain is a set of storage, transport, and handling practices at controlled temperatures, designed to preserve sensitive foods.
For frozen pastries, this system ensures:

Crispy puff pastry texture;
Smooth cream without ice crystals;
Food safety across all international markets.

Blast freezing: the secret to extended freshness

Unlike home freezing, blast freezing quickly reduces the tarts’ temperature to around -40 °C.
This rapid process forms microscopic ice crystals that do not damage the structure of the pastry or the custard.

The result: when baked, the product is just like fresh, with the same crunch, creaminess, and aroma.

Safe storage: keeping -18 °C at all times

After blast freezing, products are stored and transported at -18 °C or lower.
Any fluctuation can compromise quality. That’s why BY Foods follows strict monitoring protocols, including:

Certified cold-storage chambers;
Transport in refrigerated containers and trucks;
Continuous temperature tracking, ensuring compliance with international standards.

Global logistics: how custard tarts travel worldwide

Exporting to more than 37 countries requires precise logistics.
The cold chain supports the journey from Portugal to markets as far as Japan, the US, or the Middle East.

Sea or air freight in refrigerated containers;
Local warehouses keeping frozen stock;
Distribution to retail and HoReCa, without ever breaking the cold cycle.

This ensures that customers in Tokyo or London enjoy the exact same product as in Lisbon.

The consumer’s role: best practices at home

The cold chain doesn’t stop at the point of sale. At home, it’s important to follow simple steps:

Always store at -18 °C;
Do not refreeze once defrosted;
Bake directly from frozen for best results.

These practices ensure the custard tart retains all its flavor and quality.

Why it matters

Food safety: minimizing any risk of contamination.
Sustainability: reducing waste by extending shelf life.
Authenticity: bringing the true Portuguese flavor anywhere in the world.

The cold chain is more than just a technical requirement – it’s what makes a frozen custard tart always taste fresh.
Thanks to advanced blast freezing and a reliable global logistics network, every tart is perfect from oven to plate, wherever you are in the world.

Are dark spots on a pastel de nata safe? Here’s what you need to know

Nata Pura - are dark spots on a pastel de-nata safe

If you’ve ever baked or bought a pastel de nata and noticed dark spots on the surface, you’re not alone in asking: “Are these burnt? Are dark spots on pastel de nata safe?”

We’d like tous explain – clearly and confidently.

What are the dark spots on a pastel de nata?

The dark spots you see on top of the custard aren’t a flaw. They’re a sign that the pastel was baked traditionally, at very high temperatures (around 300 °C). This heat allows the pastry to puff and the custard to set properly, while also creating caramelisation on the surface.

These dark marks are natural and expected. They’re not a mistake – they’re part of the pastry’s identity.

The role of the Maillard reaction

So, are dark spots on pastel de nata safe?

Yes, absolutely! These marks are the result of the Maillard reaction, a natural chemical reaction between sugars and proteins under high heat. It’s what gives crusty bread its golden colour and seared meat its savoury aroma.

In pastel de nata, the same process creates richness, colour, and that slightly toasted top that fans of the pastry love.

What about concerns in Japan?

In Japan and some other markets, there’s a cultural sensitivity around food that appears “burnt”, often linked to health concerns such as acrylamide formation. While awareness of food safety is always a good thing, in this case, it can confuse.

That’s why it’s important to explain that these dark spots are not burnt residue, nor do they make the product unsafe. They’re a natural, harmless result of traditional baking.

If you’re introducing pastel de nata to a new audience, clear product education helps avoid misinterpretation and builds confidence.

What a well-baked pastel should look like

A pastel de nata that comes out of the oven pale and spotless might look cleaner, but it’s likely underbaked, missing depth of flavour and the characteristic caramelisation.

On the other hand, a pastel with light golden colour and dark spots on top has likely been:

Baked at the correct temperature;
Cooked long enough to create proper texture;
Finished with the flavour notes that make this pastry so distinctive

So yes, those dark spots are exactly what you want.

Dark spots on pastel de nata are not a defect, nor a health risk. They’re a natural outcome of high-heat baking and a hallmark of authenticity. Understanding and communicating this detail is essential, especially when introducing the product to new consumers.

For professionals: what to tell your customers

If you’re a distributor, coffee shop owner, or retailer introducing pastel de nata to your market, it’s worth training your staff to answer questions about the visual aspect of the custard.

Let customers know:

The dark spots are natural and safe;
They indicate quality, not error;
They’re part of the pastry’s heritage.

A small explanation can go a long way in building trust and appreciation for one of Portugal’s most iconic desserts.

Still have questions about pastel de nata or this topic?

Check our FAQs or send us a message – we’ll be happy to help.

Frozen pastel de nata: 3 myths you should stop believing

Frozen pastéis de nata myths Nata Pura BY Foods

There’s a common belief that frozen pastries can’t compare to fresh ones. And when it comes to a delicate, iconic product like pastel de nata, this assumption can be even stronger.

But here’s the truth: a frozen pastel de nata can be exceptional – yes, a frozen pastel de nata.

Let’s separate myth from fact.

Myth #1: “Frozen means lower quality.”

Not necessarily. What matters is how the pastel de nata is frozen. At BY Foods, we use ultra-freezing technology that brings the product to extremely low temperatures in a very short time.

This process:

Preserves the texture and structure of the pastry;
Locks in the creaminess and flavour of the custard;
Avoids ice crystals that would affect the final product.

The result? A pastel de nata that, when baked correctly, is indistinguishable from a freshly made one.

Myth #2: “The custard tart won’t taste the same after freezing.”

Taste depends on two things: the quality of the original product and how it’s stored and handled. If the pastel de nata was made with high-quality ingredients and frozen immediately at the right temperature, the taste will be preserved.

Our custard is made with fresh milk, eggs, and natural ingredients – no preservatives or artificial flavours – and frozen at peak quality. What you bake is exactly what was made.

Myth #3: “Frozen pastéis de nata are just for mass production.”

Not at all. Frozen pastéis de nata offer an advantage to boutiques, restaurants, and hotel kitchens that want to serve high-quality pastry without needing an in-house pastry chef.

With a frozen product, you:

Minimise waste (you only bake what you need);
Ensure consistent results;
Save time and labour;
Offer an authentic Portuguese experience anywhere in the world.

The benefits of frozen done right

Freezing isn’t a compromise. It’s a logistical and culinary solution.

For international partners, it’s often the only way to ensure:

Stable product supply;
Quality consistency across locations;
Food safety and traceability;
Flexible stock management.

What to look for in a good frozen pastel de nata

If you’re buying frozen, make sure:

The product is deep-frozen, not just “frozen”;
There’s no thawing between production and delivery;
Instructions for baking (oven or air fryer) are clear and tested;
The company offers technical support or training to partners.

At BY Foods, through our brand Nata Pura, we’ve invested heavily in our freezing process because we know it’s not just about transport – it’s about experience.

The idea that frozen pastel de nata is “second-best” simply doesn’t hold up when the process is done right.
It’s not a shortcut but a controlled, efficient way to share the product globally without losing what makes it special.

Got questions about frozen pastel de nata?

Check our FAQs or send us a message – we’ll be happy to help clarify how we preserve quality, flavour, and tradition in every bite.

Preparation is key (and not in the way you think)!

As a business, I sometimes think we are best compared to a juggling act, balancing very different elements in the air, without loosing momentum and paying equal attention to every thing at once. As any juggler will tell you, though, eventually something will fall, no matter how good she is. In our case, our recurring mistake is to take the simple things for granted. Namely, that people will instinctively know how to prepare our products, as it seems second nature to us since we do it practically every day.

World’s first microwaveable pastel de nata in 40 seconds

Nata Pura MW, our Pastel de Nata focused brand, has cracked a revolutionary new tech that allows pastry regeneration from deep frozen to ready to eat in under 40 seconds, with zero loss of quality. This is an enormous jump from the 12 to 14 minutes of regeneration present in other similar products available in the market, and a huge convenience add on. As proprietor of this patented technology, BY Foods is the only company able to use this process.