O conteúdo The future of Portuguese custard tarts: how innovation is helping tradition scale globally aparece primeiro em BY Foods.

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.

O conteúdo Pastel de nata ranked #1 best tart in the world by TasteAtlas aparece primeiro em BY Foods.

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.

O conteúdo Zero tariffs, new markets: what the EU–Australia Trade Agreement means for food export to Australia aparece primeiro em BY Foods.

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.

O conteúdo Frozen but always fresh: the science behind the cold chain aparece primeiro em BY Foods.

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in business, as we often juggle many elements to keep everything balanced. Even the best jugglers know that something will eventually fall. For us, the problem came from taking simple things for granted. We assumed people would instinctively know how to prepare our natas, as it’s second nature to us.

One incident made this issue clear. At the 2017 ANUGA fair in Köln, we met a Thai gentleman interested in our Nata Pura. He asked for a sample, and we quickly sent it to London, packed in dry ice. However, he returned to our stand at the 2019 ANUGA fair to share his disappointment with the samples.

One memorable incident highlights this issue. At the 2017 ANUGA fair in Köln, we met a Thai gentleman intrigued by our Nata Pura. He requested a sample, and we promptly sent it to London, packed in dry ice. However, it wasn’t until the 2019 ANUGA fair that he returned to our stand, sharing his disappointment with the samples.

What went wrong?

The package arrived in London, where his daughter took it with her on a flight to Bangkok. During the journey, the dry ice melted, and the natas thawed. By the time they were opened, they looked ready to eat. Without preparation instructions, they were eaten as they were—and the experience was disappointing.

Natas need 12–15 minutes in the oven to bring out their full flavor and texture. Without this step, they lose their signature appeal. Unfortunately, we hadn’t provided instructions, thinking it was obvious.

This moment taught us a valuable lesson: Preparation is key, not just in baking but in communication. From then on, we included a simple leaflet with clear instructions for all samples.

The silver lining

We explained the preparation process to our Thai contact, describing the equipment, ovens, and best practices needed. Later, we introduced him to the K-Jada, a product better suited for the Thai market. Today, we are in regular talks to build a successful partnership.

Lessons for success

1. Never assume. what seems obvious to you might not be to your leads or partners.
2. Every mistake is solvable. open communication and adaptability can turn setbacks into opportunities.

In business, preparation is key to avoiding missteps and building trust. By focusing on details and communicating clearly, we can ensure our success and strengthen our relationships with partners.

O conteúdo Preparation is key (and not in the way you think)! aparece primeiro em BY Foods.

Quick and easy preparation

This new technology ensures even microwave heating. As a result, the puff pastry stays crispy and buttery, while the custard becomes creamy and rich. However, traditional microwave heating often caused problems. For example, water would collect and make the pastry soggy. Fats would also separate, leaving the custard uneven. This innovation solves all these issues.

Developed with expertise

The patent was created in Portugal at the University of Aveiro after five years of research. According to CEO and Founder Mabilio de Albuquerque:
“After acquiring the patent, we spent two years perfecting the technology to suit our recipe. Now, we are confident that our product tastes, smells, and feels just like a traditional pastel de nata. Consumers can enjoy the same premium experience Nata Pura is known for, but in a fraction of the time.”

Designed for convenience

Nata Pura MW also brings new opportunities for retailers and food providers. Since ovens are no longer needed, kiosks and food stalls can now serve fresh pastéis de nata with ease. Additionally, storage becomes simpler, and pastries can be served on demand. As Mabilio explains:
“Many of our customers enjoy preparing Nata Pura Black at home over the weekend. However, with Nata Pura MW, they can now enjoy a quick and delicious snack or dessert anytime, with no need for long preparation times.”

Showcasing at global events

We are proud to showcase Nata Pura MW at major food trade shows. These include Gulfood in Dubai this February and Foodex in Tokyo this March. These events will highlight the innovation and quality of our product.

O conteúdo World’s first microwaveable pastel de nata in 40 seconds aparece primeiro em BY Foods.