Francesco Battaglia, owner of Francesca Bakery, Lianne Hubbard of Callebaut and Stephanie Jewell of Bakers Journal
BY LAURA AIKEN
READING MINDS
Have you ever wanted to read a customer’s mind? Well, now you can get pretty darn close. There’s a company in Canada called True Impact Marketing that bills itself as the “next generation of insight.” It is in the business of neuromarketing, a science that uses brain-imaging technologies such as EEG to gain consumer intelligence. People can lie, but the brain doesn’t. How ethical is it for brands to capitalize on this fact?
CBC News explored this question in a recent piece called “Marketers exploiting secrets of the living brain.” The article pointed out the potential dilemma of brands going one step further than intelligence gathering and using technologies to influence people. It was not entirely clear from the article how this would happen, but Ruth Lanius, a neuroscientist at Western University in London, Ont., told CBC News that it was possible to implicitly influence the brain and therefore there should be a discussion about ethics surrounding this type of information gathering. Neuromarketing isn’t a new concept (the term was coined in 2002, according to the Neuromarketing Science & Business Association), but it’s grown the legs to host its own world forum for the first time last year. If you give brands the secrets to the brain, in particular the true emotional response that drives purchasing behaviour, the consumer won’t stand a chance. It is an emotion-trumpstaste approach. The CBC News article drew attention to a study done in Texas that showed people were equally split between Coke and Pepsi in a blind taste test, but when they knew it was Coke entirely different areas of their brain involving memory and emotion lit up. Once they knew it was Coke, they preferred Coke. I imagine companies would love to see whether their customers have all the right lights going off for their goods.
}It’s nice to know people have feelings about your brand, but how do you get them to have those feelings in the first place? I recently bought a package of oat cakes and I don’t even know what they are, let alone if I like the taste, but the picture of Scotland on the box made me think of golfing on a breezy spring day and it felt so good that I threw it into my grocery cart.
If you give brands the secrets to the brain, in particular the true emotional response that drives purchasing behaviour, the consumer won’t stand a chance.
People are influenced by images and they like to see the product in action. Think of how much power the depiction of beautiful sweaty people cooling off with Coke on a hot summer’s day has had for its label. Picture the difference between a fashion ad showing just the clothes versus clothes on the model selling the image of chic or punk or whatever identity the brand wants to impart. Yes, people like pictures of just food or we wouldn’t have the moniker “food porn” floating around, but there is a lot more power in showing how – and by whom – that food is shared or consumed, who made it or even the skyline where it came from.
Today’s consumers want to spend their dollar with brands that reflect their identities. It’s hard to find your identity in the picture of the cupcake alone. It’s what’s tied around that cupcake, or that loaf of bread, that helps people determine whether that purchase is a fit with their actual or desired sense identity. This is not a newsflash, but rather a call to consider whether you are really making the most of your marketing in an increasingly sci-fi marketing environment. I have beat the storyselling drum before, but this articulation is a call to show rather than tell. It’s the cardinal rule of storytelling for writers, for this is how you get a reader emotionally invested and engaged in the story.
Is there more of your brand story you could be showing? Perhaps, rather than just tweeting a picture of today’s special, you could entice customers with a picture of you pulling today’s special out of the oven. It is the more engaging choice. / BJ
APRIL | VOL. 73, NO. 3
EDITOR | Laura Aiken editor@bakersjournal.com 416-522-1595 1-888-599-2228 ext. 250
ASSISTANT EDITOR | Stefanie Wallace swallace@annexweb.com 1-888-599-2228 ext. 278
TECHNICAL EDITOR | John McColl Puratos Canada jmccoll@puratos.com
NATIONAL ADVERTISING MANAGER | Stephanie Jewell sjewell@annexweb.com 705-826-2254 1-888-599-2228 ext. 268
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MEDIA DESIGNER | Emily Sun GROUP PUBLISHER | Martin McAnulty mmcanulty@annexweb.com
PRESIDENT | Mike Fredericks mfredericks@annexweb.com
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briefly | Cupcake Girls open Toronto location; Resistant starch could be used to increase fibre; Butter versus margarine debate rages on | for more news in the baking world, check out our website, www.bakersjournal.com
Annie Larivière wins Ultimate Brownie contest
SIMCOE, ONT. – Annie Larivière of Cococo Chocolatiers in Calgary has been crowned the winner of our Ultimate Brownie contest, sponsored by Callebaut, Cinelli Esperia Corporation and Mimac Glaze Ltd.
Larivière’s almond maple cranberry brownie impressed the panel of judges, which included representatives from Bakers Journal, Francesco Battaglia of Francesca Bakery in Scarborough, Ont., and Lianne Hubbard of Callebaut. Recipes from the other two finalists, Revital Zephrani of The Lemon Tree Bakery in Barrie, Ont., and Anna and Jana Badenhorst, of Ubuntu Café & Bakery in Selkirk, Man., also garnered high praises from the judges.
Many thanks to our sponsors for their generous support, and to all of the staff at Cinelli Esperia for hosting the tasting day. Watch for a profile on Annie Larivière in a future edition of Bakers Journal, and check out photos from the judging day on Facebook.
Canada’s Gluten-Free Market coming to Toronto
TORONTO – The Canadian Celiac Association is presenting Canada’s Gluten Free Market on June 7 and 8 at the International Centre in Toronto.
The show opens Friday June 7 from 3 p.m. to 9 p.m. to trade, VIPs & Canadian Celiac Association conference attendees. The show will be open to the public on Saturday, June 8, from 9 a.m. to 5 p.m. For more info, visit www.canadasglutenfreemarket.com.
2013 to roll out Great American Pie Festival
WASHINGTON, D.C. – IBIE will feature a new event at this year’s show being be held Oct. 6-9 in Las Vegas. The Great American Pie Festival is one of several new features planned for 2013 and will showcase the wide variety of ready-made pies available from baking manufacturers, giving expo-goers an opportunity to taste-test to their heart’s content.
The Great American Pie Festival will be presented in partnership with the American Pie Council, using the council’s national event as its model. IBIE says participants can expect an activity-filled environment, where in addition to unlimited pie tasting, they’ll be treated to live entertainment, complimentary refreshments, festival merchandise, free prizes and more. The pie festival will be open during expo hours all four days of the show.
IBIE says show producers are currently working with the American Pie Council, the Retail Bakers Association and the Tortilla Industry Association to develop new features in addition to the Pie Festival. More information will be available as details are finalized. Visit www.IBIE2013. com for details and registration.
BRITISH COLUMBIA
– EM Bakery Equipment B.C. Ltd. has appointed Rick Robson to operations manager. In this role, Robson is responsible for product procurement, inside sales, marketing and office management. He has industry experience, knowledge and expertise in a wide variety of machine applications and small wares and more than 40 years of experience in the baking industry in Canada. Formerly of Nicholson Equipment Ltd., Robson began his career shipping and receiving and worked his way up to sales, purchasing and operations manager. He can be reached by phone at 604-294-3500 or via e-mail at admin@emequip.com.
GFTC merges with NSF International
ANN ARBOR, MICH., AND GUELPH, ONT.
– The Guelph Food Technology Centre (GFTC) has merged with NSF International, a global public health and safety organization. As a result, the GFTC says its current members and clients will benefit from a broad array of NSF food safety training, auditing and certification services that include seafood, organic and global food safety certifications as well as support from NSF International.
Going forward, the organization will be known as NSF-GFTC. The NSF-GFTC team and location will remain in Guelph, Ont., and the organization says its dedication is to helping Canadian farmers, processors and manufacturers remain competitive with solutions to help improve their products and processes.
The organization says NSF-GFTC clients
will now have access to a wider range of technical resources to develop new products and meet global food safety standards, which incorporate sustainable practices. Clients will also have the support of a global network of associated laboratories in Europe, China, the United States and Latin America. NSF International operates in more than 150 countries. Currently, NSF-GFTC offers more than 180 training courses.
Proceeds from the merger will establish GFTC Legacy Inc., which will provide for University of Guelph undergraduate scholarships, co-operative education and internship opportunities; programs to help improve innovation for food processors; scholarship trusts for future Canadian food technologists; and GFTC member training reinvestment support.
Moffat appoints new executive chef
United States - Moffat Inc. appointed
Peter Carroll as executive chef for Moffat U.S. Carroll will be responsible for executive chef services with respect to new product development, new customer development, and ongoing product and customer support, with a focus on
AROUND THE WORLD
national accounts. He has more than 30 years of experience in the foodservice industry, most recently as an executive chef for International Traders, where he assisted with R&D and was responsible for menu development and ideation showings for food products from in the ITI system.
FRANCE: Change is in the air for the 30,000 artisan bakeries in France. More and more establishments are catering to those on the run, selling frozen croissants and pastries as freshly baked – some 80 per cent of the viennoiseries in France today are mass-produced products. This is causing France’s true artisan bakers to react by promoting their craft like never before.
UNITED KINGDOM: The British Medical Journal recently published a study that determined men who had a heart attack were more likely to die from coronary heart disease when they replaced saturated fats with polyunsaturated fat in margarine. However, experts have been quick to point out that the findings shouldn’t be used as guidelines to abandon vegetable-based margarine in favour of butter.
CANADA: Canada Bread has launched a new social media strategy in hopes of convincing consumers that the sandwich staple doesn’t deserve a bad rap. Comedian Gerry Dee is featured in the company’s video, which shows him adding handfuls of bread to smoothies on a hidden camera to prove that whole-grain bread has necessary nutrients in it.
EUROPE: Following the recent attacks in Europe against palm oil, Michel Foucault, secretary general of the International Commission for Food Industries (CIIA), has proposed the creation of a “Tropic-Oil Think Tank Task Force” to the vegetable oil-producing tropical countries within the CIIA.
AB Mauri North America hires regional sales VP
Joseph (Jay) Hardy joined AB Mauri North America on Jan. 28 as eastern region vice-president of sales. Hardy previously served as the director of co-pack operations for Bimbo Bakeries USA.
Hardy brings 25 years of bakery experience to AB Mauri North America. Prior to his role at Bimbo Bakeries USA, he held the industry sales manager position at Danisco USA, directing team efforts to initiate and implement technical and product formulation, as well as leading product and processing issue resolution. Before Danisco USA, Hardy was a commercial development specialist at Novo Nordisk BioChem North America, Inc. (now Novozymes North America, Inc.), facilitating technical support with regional and national baking companies, and fostering relationships with ingredient suppliers, supplying technical training and customer support.
Puratos starts construction on new R&D centre
GROOT-BIJGAARDEN,
BELGIUM - Construction of a new global research and development centre has started at the Puratos Group’s headquarters in GrootBijgaarden, Belgium. Puratos says the new centre, which is set to open by the summer of 2014, will support the group’s long-term R&D efforts. The occasion was marked by an official first stone ceremony in the presence of local officials, trade organizations and research partners.
The centre will play a role in Puratos’ global network of innovation and research centres across the world, the company said in a press release. The company says the centre will feature three research platforms – a food technology laboratory, a baked products laboratory, and a biotechnology and analytical laboratory – covering some 6,000 square metres. The facility will be open to Puratos’ global R&D team, as well as research partners, including some leading universities.
Puratos Group says this new centre is part of a broad and long-term investment plan. In the course of 2013, a regional R&D centre for Asia will open in Guangzhou, China, with another R&D centre set to open in the United States next year.
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Product of the USA
This Calgary bakery has big news for the Toronto doughnut scene | BY
LAURA AIKEN
HOW JELLY GOT JUMPIN’
JUMPIN’
When you think of contemporary, artisan and beautiful, a doughnut isn’t exactly the first thing that comes to mind. It’s safe to say doughnuts enjoy a reputation as delicious, but beautiful? Not really. Yet, there is no other word that would better describe the fare at Jelly Modern Doughnuts. This Calgary concept is celebrating two years of success with some big news. Canada’s original gourmet doughnut bakery café is on the move with a new location opening in Toronto this spring.
However, it’s taken more than a good-looking product in an elegant space to take this company cross country. Jelly isn’t just doughnuts. It’s a mash-up of event space, sandwich place, coffee spot, art gallery, food truck, corporate caterer, and once a week home to children’s story time. People have had wedding photos taken inside, gone to birthday parties, hosted showers and likely confided a secret or two to a friend between bites with curled up on a couch with a pink pillow. Jelly has embraced its community and felt the love in return.
}“We’ve been so fortunate and we’re so grateful,” says Rita Tripathy, the Calgary lawyer who opened Jelly in April 2011 with her sister Rosanne, bearer of a design degree. Tripathy came up with the idea after finding gourmet doughnuts in her U.S. travels, fine-tuned her thoughts with her husband Murray Coleman (who has restaurant ownership experience), and then brought her sister into the fold. The siblings are a year and a half apart, and Tripathy credits their shared values as being a big part of their success.
Rosanne and Rita Tripathy opened Jelly Modern Doughnuts in April 2011, and are now ready to take the concept country-wide.
However, it’s taken more than a goodlooking product in an elegant space to take this company cross country. Jelly isn’t just doughnuts.
previously for a restaurant Coleman was partners in, is one of the things they did right in the beginning, says Tripathy.
The bakery practices a number of current trends. Ingredient procurement is focused on organic and local. It’s a fresh product made daily from scratch, including their marshmallows, dips and glazes. The packaging is eco-friendly, and even the café interior is crafted from bamboo.
“Then we know what people want,” says Tripathy. “We get a lot of ideas from our customers.”
One of the biggest challenges bakeries can face is getting customers through the door and spending money in the first place. Jelly has been blessed with its share of media attention, appearing on the Food Network’s You Gotta Eat Here, in the Globe and Mail, National Post, Vancouver Sun, Calgary Herald, Toronto Star and a slew of magazines.
“It all just happened,” says Tripathy of the press attention. “We still don’t have a marketing plan.”
“We have a division of duties and in general, about 99 per cent of the time, we agree. I love working with my sister.”
But Rosanne’s flair for contemporary design would be lost in a doughnut shop without quality doughnuts. Hiring Grayson Sherman, a pastry chef who spent 10 years in New York and worked
When it comes to flavours, Jelly provides its customers with their share of input. Every weekend the shop sells a chef’s creation that is based on a customer idea. The customer with the chosen idea then gets a free dozen of his or her brainchild. This has helped drive customer engagement and a successful menu.
The community room is one of the most intriguing aspects of the business. The Tripathy sisters don’t charge customers to use it during the week, and on the weekend it serves as a place for doughnut dipping parties, birthdays and showers. The room is home to a monthly rotation of local artists, another way the Jelly brand has reached out to its community.
Jelly does a lot of corporate business as well, says Tripathy, and they do custom logos on the product. Corporate breakfast meeting packages come with everything the client needs, including cutlery and beverages.
The Tripathys have created a number of pre-packaged offerings to inspire occassions for customers to visit and buy. There is breakfast snack box for its morning customers, which includes a doughnut, organic yogurt, weekly selection of fresh organic fruit and a
drink, but also breakfast meeting package, Jelly break package and the opportunity for people to host a breakfast in the community room. The multiple packages turn one meal occasion a multitude of reasons the doughnuts could be consumed.
However, breakfast and business meetings aren’t the only ways they have bundled packages for customers. The doughnut cake to go included 16 three-bite doughnuts, napkins, matches, candles, tongs, candies and a tray. A
children’s birthday party goes beyond the use of event space and food to include a downloadable invitation and loot bags. The bakery’s repertoire expands in the evening with options for clients to book the shop after hours with a catering menu that includes hot and cold savoury hors d’oeuvres, and drinks of the non and alchoholic variety. In this way, Jelly has created a niche product bakery that offers much more than just doughnuts. The business is selling experiences. And the concept has worked. Not only will the Tripathy sisters be opening their second location in April in the Kensington Market neighbourhood of Toronto, but also they plan to open a third location in Vancouver by the end of the year. They are looking at moving to a franchise model after that.
Tripathy, a mom, practising lawyer and entrepreneur, must have a secret or two up her sleeve for juggling this trifecta.
“Being super organized and having lots of support: my sister, my husband and my family.”
Tripathy credited support as a key to success more than once in her interview with Bakers Journal, and noted that the overwhelming community support was one of the things that surprised them the most in opening the shop back in 2011.
Now, this marketing star without a marketing plan can say her family helped lay the groundwork for making a doughnut something that comes to mind when you picture contemporary, artisan and beautiful. / BJ
COOL IDEAS COURTESY OF JELLY
1. Creating a breakfast snack box that entails a complete meal for customers on the go
2. Featuring an artist of the month to support your community
3. Having customers invent your weekend special
4. Touching on the trends (community-minded, artisan, eco-friendly) and showcasing your commitments clearly on your website
5. Making it a family affair by engaging young children with a story time
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¦ concepts for success ¦
BY DIANE CHIASSON
ARE YOU READY FOR MAY 12?
One of the top-selling holidays is coming up. Here are five great ways to increase your Mother’s Day profits.
Mother’s Day is one of the biggest holidays for bakery owners and operators. With a little bit of planning, you can easily increase sales in your bakery and also earn some new regular customers. Try out one of these promotions to help make the most of this hot seller day.
BREAKFAST-IN-BED SPECIAL
Making mom breakfast in bed is one of the more typical Mother’s Day traditions. However, mom may not be so appreciative when she finally goes downstairs and sees a huge mess in the kitchen from the kids attempting to cook! Consider offering a breakfast-in-bed special consisting of ready-made croissant dough or pastries, scones, French toast or waffles that dads and kids can just pop in the oven to bake or reheat. Package together with gourmet coffee, freshly squeezed juices, chocolates and flowers, and you’ve got a winning combination.
GIFT BASKETS
Create gift baskets filled with baked goods including small packages of cookies, muffins, shortbread, scones, crackers and pastries. As you do not want all the contents of the gift basket to be perishable, include packages or jars filled with your bakery’s mixes for mom to make her own homemade breads, muffins or brownies; and add tins of gourmet coffee or loose-leaf tea, or small boxes of chocolates or candies. And most importantly, put a $10 gift card in the basket to ensure that mom visits your bakery again in the near future. Make sure that your offer gift baskets at different price points to suit all types of budgets.
HOLD A MOTHER’S DAY WORKSHOP
Organize a fun workshop for moms and their kids to enjoy together on Mother’s Day, or a workshop just for kids the day before Mother’s Day where kids can create
something special for their mothers. It could be something as simple as decorating cookies or something more complex such as making a cake or cupcakes. You can also make additional retail profits by ensuring that all the materials used in your workshop are for sale.
DO CROSS-OVER PROMOTIONS WITH A LOCAL SPA/SALON
Mother’s Day is all about eating lavish sweets and getting pampered. Work with a local spa or salon in your neighbourhood to cross-promote your businesses. Sell a packaged deal that includes a Mother’s Day treat and a spa service for one fixed price, or offer coupons to each other’s businesses. Either way, it’s a low-cost promotion for both of you, and
an easy way to gain additional exposure.
DON’T PROMOTE ONLY CAKE! As more and more people choose to stay home and celebrate special occasions to avoid the hassles of eating out, a bakery can take advantage of this trend by offering complete meals for a special brunch at home. Put together a visually stunning merchandising display of your quiches, meat pies, bagels, croissants, breads, coffee cakes, pastries and other brunch-friendly items, and promote your “Mother’s Day Brunch at Home” offering on your website and other social media outlets. You can also add non-bakery items like pre-made stratas, bacon, smoked salmon, cream cheese and house-made vinaigrettes. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for more than 30 years. Contact by e-mail at chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.
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AFTERNOON TEA
The clink of a delicate teacup being placed on its matching china saucer, the aroma of steeped tea as it is poured, the taste of a freshly baked scone melting in your mouth: it’s no wonder afternoon tea has been rising in popularity across the globe. The success of afternoon tea in bakeries and cafés across Canada, the United States, Australia, New Zealand (and of course a resurgence in England) is proving that posh hotels no longer have dibs on this swanky affair.
The Tea Association of Canada (TAC) reported that hot tea servings in Canadian food service totalled $380 million last year, representing a four per cent gain over 2011 and making it one of the fastest growing beverages in the country. Its popularity is expected to increase 40 per cent by the year 2020, according to the Canadian Food Trends to 2020 report commissioned by Agriculture and Agri-Food Canada. The jump in consumption is being fuelled by a growing consumer interest in the health and wellness benefits associated with tea. With numbers like these, steaming pots of tea paired with a selection of baked goodies and finger sandwiches could be a winning combination for your bakery as well.
High or low tea isn’t just about the beverage and food; it’s an experience.
Afternoon tea or “low tea” dates back to the early 19th century, when Anna, 7th Duchess of Bedford, began inviting guests to her residence to enjoy a cup of tea with some sweets and savouries in the afternoon as a means of staving off late-day hunger. These afternoon affairs consisted of a pot of tea, small sandwiches, light desserts and occasionally a cake, which were
served on low tables, hence the more unused phrase, “low tea.” According to the TAC, “high tea” was in fact a full meal served to the lower classes that included tea and was eaten at a high table. Today, the phrases seem to be used interchangeably to describe tea served with finger sandwiches and sweets. While the selection of tiered goodies that make up a traditional afternoon tea varies from place to place, customers
cucumber and cream cheese sandwiches and freshly baked scones served with clotted cream and preserves. The remaining sandwiches and dainties that make up the tiered plate can be left to the bakery’s discretion based on what their best-selling items are.
Tracy Dueck, CEO and owner of Tracycakes Bakery Cafe in British Columbia, has served afternoon tea since first opening her doors in 2006. The
with a distinctly special feeling, which fit perfectly with Dueck’s vision for her bakery.
“High tea was always a part of opening at Tracycakes. We always wanted everything to be an experience because high tea is generally not something you do every day. It’s something that you experience with your loved ones and your friends. It’s a time where you can connect around this beautiful tiered food which creates really great memories and that’s what we’re about.”
Afternoon tea embodies pure elegance, from aromatic teas and delectable treats, right down to the dishes they are served on. While Dueck initially served her homemade scones, mini quiches, finger sandwiches and dainties on standard “cordon bleu” white dishes she eventually made the switch to china teacups and silver-tiered serving plates to foster an even more regal feeling among her customers.
“It’s what customers have come to expect. It offers this higher level of an experience that maybe at home you wouldn’t get. Drinking out of a china teacup is really special.”
Dueck’s attention to every detail of her high tea service has made it a huge hit with clientele. While Tracycakes is best known for its famous cupcakes, Dueck says that high tea accounts for 30 per cent of sales at her Fort Langley location and 25 per cent of sales at her Abbotsford location. Tracycakes’ brief opening in White Rock had high tea sales of 45 per cent, before the location was put on hold due to unforeseeable circumstances. The numbers show that she has found customers eager to indulge in the extraordinary delights of afternoon tea.
“It’s really much like the tiers; there are layers of reasons why customers want to have high tea. You want to do this special thing with your mom or your very dear friend and there is something in our minds that when we see this tray coming towards us, it creates an “awe” affect. It’s so special, and it creates a really great memory that’s solidified in the experience of sharing that together. I think it meets all of those needs on every level. It’s very unique and different and not something you do every day,” Dueck explains.
If a full-service afternoon tea is too involved for your bakery or café, there are plenty of foodservice establishments offering a more simplified version for
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customers who are on the go. Louise Roberge, president of the TAC, has noticed an increase in TAC members offering tea with a scone or cake priced between $5 and $10.
“The fast food operators or the specialty tea stores are definitely looking to have some offerings for the crowd, to have something special for them to come in and purchase with their tea. It’s natural to eat something with tea –to have something sweet – it just goes together,” says Roberge.
}ition of what constitutes a snack, which affords restaurateurs the flexibility of getting creative with their menus.
With Canadian consumption of tea expected to continue rising over the coming years, finding room for this ancient beverage in your business is bound to attract new customers. Roberge says tea
While Tracycakes is best known for its famous cupcakes, owner Tracy Dueck says that high tea accounts for 30 per cent of sales at her Fort Langley location and 25 per cent of sales at her Abbotsford location.
Technomic’s 2012 Canadian Snacking Occasion Consumer Trend Report found that foodservice operators are undergoing a rush of menu-development activity in an attempt to cater to a dramatic rise in consumer snacking. Technomic’s study found that more than 56 per cent of consumers polled say they snack more than once a day, up from 25 per cent of consumers polled just two years earlier. This huge jump is bolstered by consumers broadening their defin-
consumption is expected to rise among baby boomers as they enter retirement and spend more time relaxing with a cuppa, as well as among youth who often have friends from different cultures introduce them to tea, particularly in the green tea category. The public’s everincreasing focus on health and wellness and the countless benefits that tea affords will also play a significant role in tea consumption.
Whether you’re offering customers a full-service afternoon tea or simply a
premium brew to accompany a scrumptious pastry, having a selection of quality tea is crucial. Since there are as many varieties of tea as there are wine varieties, the TAC is happy to offer guidance.
“Absolutely, bakery owners can come to TAC members; we have members that are packers and we have members who sell tea and actually have that training. They will certainly make sure you know what you’re selling and they do have very good relationships with their customers. If you go to www.tea.ca, you will find that all our members are there, including the retailers across the country,” Roberge notes.
In a time when “social” media is rampant, causing the public to communicate more through text messages and e-mails than through face-to-face interaction, the thought of meeting a friend for idle chit-chat and a cup of tea has never been more appealing. Customers are quietly yearning for a reason to sit down and relax; why not offer them one! / BJ
Julie Fitz-Gerald is a freelance writer based in Uxbridge, Ont., and is a regular contributor to Bakers Journal.
The World of Baking, Together Now
At the International Baking Industry Exposition (IBIE), the industry comes together like nowhere else, attracting baking professionals and exhibitors from around the globe. Held in exciting Las Vegas, IBIE features thousands of the newest products and technologies and provides the full range of equipment, supply and ingredient solutions to help you stay competitive and strong in the changing global marketplace.
Join iBiE’s intErnational BuyEr Program by contacting your local u.s. Embassy or Consulate, or visit www.iBiE2013.com for international visitor information, travel tips and a Visa application.
Where the Industry Unites
BY BRUCE ROHER
THINKING OF SELLING?
Here are five steps you can take well before putting your bakery up for sale that will help you get the best price
Preparing to put your business up for sale involves much more than sprucing up its curb appeal and tending to the organization and cleanliness of the facility. Clearly, these are important factors to create a positive first impression. However, there is a substantial amount of planning that should take place well in advance of exposing your bakery to potential buyers. While the preparation process can be time consuming, the five steps reviewed in this article can significantly maximize the value and increase the realized price for your bakery.
STEP 1: UPDATE AND NORMALIZE FINANCIAL STATEMENTS
One of the most important information items that potential buyers will be relying on is your company’s financial statements. If they are unaudited, you may want to consider upgrading the quality of the financial statements to an audit. The key advantage of audited financial statements is that financial information will have more credibility in the eyes of the buyer and may enhance the value of your business.
The business owner and advisors must have a good understanding of the reasons for fluctuations in revenue, gross profit percentages and expenses from year to year. Furthermore, it is a good idea to normalize the historical financial statements to show the true profitability, by adjusting for certain items, including:
• Nonmonetary management remuneration and bonuses
• salaries paid to non-working
family members
• benefits paid on the owner’s behalf that would likely not be incurred by a buyer
• non-recurring expenses
STEP 2: PREPARE PROJECTIONS
A well-reasoned and realistic business plan incorporating a projection of future profit for the next one to three years can result in a significant increase in the value of a company. Therefore, such projections are an excellent vehicle to paint a picture of the future plan for the business and specifically identify growth opportunities.
The preparation of projections may allow you to demand better terms, as it may convince buyers of the growth potential of the business. A properly prepared business plan and projection may also enhance the buyer’s ability to secure financing for the purchase.
STEP 3: GAIN AN UNDERSTANDING OF THE VALUE OF YOUR BUSINESS
An outside valuation of your business has the following advantages:
• prevents leaving money on the table by undervaluing the business
• helps the buyer decide whether or not to sell
• provides a benchmark for evaluating bids for the business
• provides an understanding of the value drivers of your business –which can enthuse prospective buyers about your business and indicate which drivers are currently “weaknesses” that need to be addressed prior to sale
One of the most effective ways to enhance the value of your business is to take the current weaknesses in the business and change them into positive factors. For example, changing a bakery with a high percentage of sales derived from a few large customers, to one with a broader customer base can result in a significant enhancement to the value of the business.
STEP 4: PLAN FOR THE TAX CONSEQUENCES OF A SALE
It is imperative that you consider the tax implications of a sale well in advance. For example, if the shares of the business are shares of a Qualified Small Business Corporation (QSBC), a sale could qualify for a $750,000 capital gains exemption. If the shares do not satisfy the criteria because some of the assets are not be used in an active business carried on in Canada (marketable securities, real estate, excess cash, etc.), it may be possible to “purify” the company by transferring these passive assets to another corporation.
You should also consider whether it is more advantageous to sell shares or assets. Vendors usually desire to sell shares, primarily to obtain the capital gains exemption. On the other hand, purchasers usually want to buy the assets of the corporation for two primary reasons: The purchaser will not be responsible for liabilities that are not known at the date of closing and, on an assets purchase, the buyer has the ability to step up the cost base of depreciable
property to fair market value, thereby increasing the capital cost allowance available to be deducted against future taxable income.
In most circumstances it is necessary to have held the QSBC shares for a period of 24 months to take advantage of the capital gains exemption.
STEP 5: DIVERSIFY MANAGEMENT TALENT
Businesses that depend solely on the owner may have difficulty selling and the price of the business will be negatively impacted because of the increased risk from the buyer’s perspective. Therefore, it is critical to broaden the strength of the middle management team to reduce the risks in these areas.
These five steps can significantly increase the likelihood of a successful sale and the selling price. / BJ
Bruce Roher is a partner in the business valuations practice at the Toronto office of Fuller Landau LLP, Chartered Accountants. He can be reached at broher@fullerlandau. com or 416-645-6526.
The Best Ingredients Produce The Best Products
How good are Dunford Bakers’ Double Fudge Chocolate Cake Donuts? Good enough for special request deliveries to the sky boxes at Mile High Stadium during Denver Broncos games. Good enough for private jets to make special stops to pick them up from the bakery.
Now known as Dunford Bakers, the company began as the Dunford Bread Company in 1931 in Salt Lake City, Utah. John Stevens, the president of Dunford Bakers, oversees one of the largest wholesale bakeries in the Salt Lake City area. Dunford is in production 365 days of the year. This popular bakery has one retail location, and supplies baked goods to area grocery stores. In addition, it produces many private label brands. While Double Fudge Chocolate Cake Donuts are Dunford Bakers’ most famous product, the Pumpkin Chocolate Cookies have many fans. Mr. Stevens is proud that Dunford Bakers provides 100 people with employment, many of whom are long-time employees.
The secret of Dunford Bakers’ success over the years is the reputation it has built for taking care of its customers by supplying a quality product at a reasonable price. “We put quality into everything we do. We don’t cut corners and we use the best ingredients in order to produce the best product for our customers,” said John Stevens. To that end, Dunford Bakers uses International® Bakers Services’ flavors such as BLO&V®, B&V®, Raspberry and Pumpkin Pie. “I have known of International® Bakers Services’ flavors my whole life,” said Mr. Stevens. “We are always experimenting with new flavors in order to offer a variety of tasty treats to our customers.”
Whether you are looking for consistent quality in your products or new flavors, turn to International Bakers Services to reach your goals. Contact us toll-free at (800) 345-7175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve. ®
MELANIE ABDILLA
THE LOW DOWN ON POPPING UP
CutiePie Cupcakes & Co., my Toronto-based bakery, is not your regular cupcake shop. At
CutiePie’s, there is no fancy storefront or walk-in service, so clients need to seek us out to book orders in advance for their special events and planned indulgences. Everything is baked to order for each client, and to the disappointment of some, no cupcake stock is carried on site. Also, orders are sold only in large quantities.
Pop-up shops seem to be gaining traction, and over the holidays I was presented with a pop-up opportunity that I could not refuse, one that would take our company in a new and different direction by challenging our production capacities and changing our operational structure. CutiePie’s was asked to host the 2012 holiday pop-up shop at the Holt Renfrew department store in Yorkdale Shopping Centre. It was an offer we excitedly accepted, and one that came with a few lessons I will share with you here.
Holt Renfrew, the Canadian luxury retailer that celebrated its 175th birthday last year, hosts an in-store cupcake pop-up shop each winter holiday. The common question I got asked after landing this gig was: “How did you end up in Holts?” The truth is that it all happened very quickly, with little notice or even time to plan. I was told that the company that had hosted it the previous year declined the 2012 pop-up because they were too busy with expansion to take on the additional task. Being too busy is never a bad thing, and in this case it left the opportunity at Holt Renfrew open for us. Holt Renfrew was already familiar with our name and they approached us. We had never done a pop-up shop and with only about 10 days to throw it
together, I worked solely on insight, intuition, and trial and error. The key to our survival was observation and adaptation. There were many learning curves and we simply kept what worked and modified what didn’t. The newly commissioned staff and I had to be quick on our feet. Some of the major challenges we faced had to do with transporting the cupcakes to the pop-up location, the setup of CutiePie’s booth, and the issue of inventory and wastage.
Baking the cupcakes was business as usual, but transporting the sweet treats in boxes from the kitchen to Yorkdale was most definitely a challenge at first. Normally CutiePie’s sells larger packages so we did have to alter this for the pop-up, selling prepackaged and ready-to-sell boxes of six, 12 and 24. Transporting the boxes was no easy feat at first as our miniature cupcakes seemed to have a mind of their own, even with their special packaging designed to keep them separated and secure. On the first run, many of the cupcakes suffered catastrophic movement and were not even sellable. We found that especially because we were selling them in a location that is highly visual and particular, even the slightest smudge of delicious frosting was very undesirable to the clientele. That being said, we quickly learned tricks to keep the boxes from shifting about by packing them tightly in larger boxes to ensure as little movement within each box as possible. By the end, and to our great relief, there were barely any casualties at all!
Throughout our stay in Holt Renfrew, the location of the pop-up within the store and the actual setup/display of the booth evolved over the weeks. In collaboration with the organizers at Holts, we tested out a couple different locations within the store based on foot
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traffic and the amount of exposure they anticipated we would get in different locations. We tried a couple of areas and we found that being in a destination spot was more effective than being in simply a high-traffic walkway. Hands down, the winning location was the women’s shoe department! Who doesn’t love shoes and cupcakes?! I must say it was fantastic to look around and see CutiePie’s brand immersed amongst the Christian Louboutins, Jimmy Choos, Chanels, Marc Jacobs and other high-end brands.
It was quite humbling, to say the least. Visually, we altered the pop-up display a few times. We started with a simple linen covered table that displayed our boxes and signage. We ended up trading this in for a more chic look and incorporated an antique display shelf. The antique display looked much more appealing, although we found sales were better with the table as people understood that the cupcakes were actually for sale rather than just part of a showcase. We decided to take the best of both options and
transform the antique display to include a little table as well. For us, this seemed to both attract the most attention and sales. Balancing the inventory to prevent wastage was another big challenge we faced. Normally, we know exactly how much we need to make as everything is baked to order and wastage is kept to a minimum. Having never serviced walk-ins before, and not being familiar with Holt’s clientele, we had absolutely no idea what to expect in terms of sales. Therefore, we had no idea of how much product to bake each day. The very first day we hugely overestimated the quantities needed and ended up with quite a bit of wastage (which technically worked out as many suffered casualties in transport and were unsellable anyways). Over the duration of our stay, we did notice that there was some degree of buying patterns, depending on both the day of the week and certain hours in the day. This also changed as we approached Christmas Day.
We found Saturdays were the busiest and sales peaked a bit later in the day/ evening. On the busier days, people had more parties to go to and preferred to purchase cupcakes later on their way out to avoid lugging them around the mall. We took all these factors into consideration and over time the wastage became much more controlled and to our delight pretty much selling out at the end!
Although there were a few bumps along the way, we overcame them and learned a tremendous amount, overall having a terrific experience working with Holts. One of the best parts of hosting a pop-up shop was having the opportunity to interact face to face the entire time with cupcake lovers. Typically, unless clients have met us at an event, they come across us online, so we do not get to witness their initial response to our brand and product firsthand; often we only hear about it after the fact. Standing there in person gave us the chance to really interact and communicate with our clients and to witness their initial response. This was extremely rewarding and was a constant reminder to us of why we do what we do. Cupcakes really do make people happy and to be part of something like this was just fantastic! / BJ
Melanie Abdilla is the owner of CutiePie Cupcakes & Co., a Toronto bakery specializing in turning classic dessert flavours into miniature cupcakes.
¦ new products ¦
From new chocolates and flatbreads to oils and equpment, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Barry Callebaut expands Terra Cacao line
Barry Callebaut has added two new origin chocolates to its Terra Cacao chocolate range. The new Terra Cacao Java dark chocolate contains 57.5 per cent cocoa solids. The new flavour combines a mild bitterness with fruitiness, topped-off with hints of yellow fruits and herbaceous notes. The Terra Cacao Cameroon milk chocolate, with 38 per cent cocoa solids, stems from Cameroon cocoa trees yielding big beans with a defining deep red colour. The milk chocolate is described by Barry Callebaut as a “perfect balance between the cocoa and milk taste, rounded off with soft caramel notes.” www.barry-callebaut.com
International flatbreads available in several varieties
Red palm oil a natural colourant
Flat Oven Bakery has introduced a new line of international flatbreads. The flatbreads are available in several varieties and flavours, including plain, roasted garlic and parsley, and sea salt and cracked peppercorn naan; traditional barbari flatbread; olive oil and kalamata olive soft pita; traditional white and traditional whole wheat thin pita and wraps; and traditional white chapati roti. www.flatovenbakery.com
Sternchemie’s red palm oil is colour- and heat-stable, flavour-neutral, and can be used as a substitute for synthetic colourings such as beta-carotene, says the company. The oil is derived from the flesh of the palm fruits, and the fruits’ high carotene content gives them an intense red colour for cakes and biscuits, desserts, ready meals and pasta, margarines, mayonnaise and dressings. Red palm oil need only be declared in the ingredients as vegetable oil. SternRed also holds RSPO certification. www.sternchemie.de
Wash buggies thoroughly with automated tunnel solution
Canada Bakery Congress Show_2013.pdf 2/15/13 5:35:35 PM
The ET 75, an automated tunnel washing solution from CM Process Solutions, automatically lifts and mounts each buggy in an inverted position, a design intended to enable the most thorough washing of internal and external surfaces. Both 400-pound and 600-pound buggies are recognized by the system, and handled according to size. Each buggy is transported through the system’s tunnel by a stainless steel chain conveyor. After the wash process is completed, the buggy is then automatically unloaded and delivered to the floor level, allowing the operator to remove it. www.cmpsolutions.net
OptiSol maker says it’s optimal for G-free
OptiSol 5300 is a flaxseedbased, all natural, highly functional and cost-effective hydrocolloid ingredient, says Glanbia Nutritionals, its maker. The company says it is ideal for gluten-free applications as well as all conventional bakery items. Derived from flaxseed, OptiSol 5300’s fibrous hydrocolloid mucilage and protein network are designed to provide synergistic functionality for a broad range of applications, including flat breads, bakery mixes, breadings and batters. OptiSol is intended to offer moisture migration control properties and the ability to bind both fat and water for improved texture and crumb structure, increased volume and extended shelf life. Nutritionally, it’s high in both fibre and protein, with 32 per cent and 34 per cent composition respectively. Other key benefits of the product include reduction of oil in frying and improved sheetability, say Glanbia Nutritionals. www.glanbianutritionals.com
BAC Board Establishes 2013 Food and Nutrition Priorities
At its March 2013 meeting the Board of Directors approved BAC’s advocacy objectives for the coming year. A key focus of the objectives will be a more proactive approach as part of BAC’s renewed focus on food and nutrition concerns affecting the baking industry, which are in part responsible for the significant volume declines the industry has been experiencing.
The four key advocacy focuses for 2013 will include:
Voluntary sodium reduction:
BAC has been engaged for a number of years and is supportive of voluntary reduction of sodium, recognizing the limitations due to the functional role of sodium in baked goods. Canadians consume, on average, about twice as much sodium as required, increasing the risk for high blood pressure and a variety of chronic diseases. While breads and other bakery products are individually low in sodium, they are the primary contributor of sodium in the diet due to the amount consumed on a daily basis.
Amongst its research and communication efforts, BAC has undertaken two studies in 2009 and 2011 of sodium levels in panty breads. Since 2009, these studies have demonstrated a 12.8% reduction in white bread, a 7% reduction in wheat bread and a 2% reduction in grain bread
There continues to be substantial activity regarding sodium reduction including a Provincial/ Territorial Health Ministry consultation on sodium reduction. Federally a private members bill (Bill C-460) is currently before Parliament that includes a requirement for mandatory labelling of foods above the Health Canada target levels.
In 2013 BAC will be:
• Conducting a re-analysis of the sodium content in pantry breads to determine further reduction levels reached by the industry.
• Surveying member companies to determine what has been done with respect to sodium reduction to obtain an understanding of changes in other areas besides pantry breads and to determine tools used in order to understand the limiting factors in reducing sodium content.
• Working to establish a communication initiative with the newly created Healthy Grains Institute in order to communicate the baking industry’s efforts in sodium reduction to consumers.
Unintended presence of allergens
Since late 2011, CFIA has detected undeclared presence of soybeans in cereal grains; in one
instance this resulted in CFIA ordering corrective measures up to and including the use of a precautionary statement to the product label. The presence of soybeans, mustard, canola, other cereal grains and oilseeds occurs on farms, in storage and transfer facilities, and in transportation equipment. It is allowed under Canada’s grain handling regulations.
BAC supports that valid application of precautionary labelling when GMPs are applied. However, BAC is concerned that flour suppliers and bakers may be subject to enforcement action by CFIA regarding the adventitious presence of soy or other priority allergens in wheat flour. BAC’s work with both Health Canada and CFIA officials on this matter resulted in the production of documents by both that suggest precautionary statements are not required based on a “low level presence” but do not define what “low level” is.
In 2013 BAC will be:
• Developing a model to identify hypothetical soy content in baked goods to determine if bakers are exposed to enforcement action by the CFIA.
• Obtaining from CFIA and Health Canada a detailed explanation of the process they use to conduct risk assessments so that this can be shared with members.
CFIA regulatory modernization
In November the CFIA’s Safe Food for Canadians Act was approved which consolidates the inspection and enforcement powers from the Fish Inspection Act, Meat Inspection Act, Canada Agricultural Products Act and the food provisions of the Consumer Packaging and Labelling Act, as well as extending these requirements to interprovincial trade, imports and exports. The CFIA issued a supporting draft regulatory framework that would provide for:
• Licensing of domestic companies (such as bakeries) that either export or ship across provincial borders.
• New food safety and other protocols for licensed companies.
• New CFIA oversight, Inspection, Compliance and enforcement requirements, and System Performance.
BAC has already submitted comments on CFIA’s Improved Inspection Model proposal; key clarifications were sought, as the model was vague in a number of areas.
In 2013 BAC will be:
• Seeking participation on CFIA’s Industry Regulatory Advisory Committee that is guiding
the renewal process.
• Responding to the revised draft of the Improved Food Inspection Model anticipated by early summer.
Biotech wheat
Currently there is no biotech or what may also be referred to as genetically modified wheat approved for growing or sale in Canada. However, internationally there has been a renewed focus on introducing biotech wheat varieties from groups in Australia, the United States and Canada. This renewed interest is being driven by a demand for varieties that are more tolerant to drought and resistant to plant diseases. BAC is currently a member of the Grains Roundtable Biotech Sub Committee, which has been asked to review the implications regarding the introduction of biotech wheat including its market acceptance by bakers and consumers.
BAC’s current position on biotech wheat is that bakers require choice in the market between a biotech and non-biotech wheat. In addition, the introduction of a biotech wheat must not in any way increase the costs of non-biotech varieties.
In order to better understand the issue of market acceptance of biotech wheat, BAC in 2013 will be:
• Surveying members regarding their perception of the introduction of biotech wheat in Canada.
• Updating its consumer survey data to determine consumer perception of food products made from biotech wheat.
These priority public policy issues are in addition to BAC’s ongoing work on other issues, including allowable acrylamide levels in food, mycotoxin’s maximum limits in wheat, CFIA’s policies regarding the labelling of Highlighted Ingredients and Flavours, and National School Nutrition Policies, all of which could significantly reduce the range of bakery products available in the country’s schools.
Email and Contact Info
General enquiries: info@baking.ca Website: www.baking.ca
7895 Tranmere Drive, Suite 202 Mississauga, Ontario L5S 1V9
1-888-674-2253 Tel: (905) 405-0288 Fax: (905) 405-0993
Registration
What is Canadian Certi ed seed?
Certi ed seed, labelled with an o cial Canada
Certi ed Blue Tag, is produced by the Canadian Seed Growers’ Association (CSGA) seed growers for sale to farmers to plant their commercial grain acreage.
Not just any seed in Canada can be labelled with the Certi ed Blue Tag of the Canadian Food Inspection Agency (CFIA). Canada has over 4,000 farms involved in seed production and each seed grower is required to follow stringent production requirements to ensure that quality standards are met right from the start.
Along the way, o cially recognized third-party inspectors in the Certi ed seed elds and processing plants ensure that all quality assurance requirements are met. is involves three main components:
• Varietal purity
• Germination
• Freedom from impurities
In contrast, common seed is multiplied without any o cially recognized third-party inspections to con rm varietal purity or quality.
For Canada’s farmers, planting Certi ed seed provides better quality grains and oilseeds, new marketing opportunities for their crop, risk management, and access to new varieties that are bred for success.
For food processors, using grains and oilseeds produced from Certi ed seed provides more consistency in processing. e end result will be ingredients that reliably deliver the yield, texture, avour, nutritional characteristics and appearance that you expect – and that is the foundation of quality food. Having these high standards for purity in your food ingredients means you can reliably deliver:
• High quality, consistent products
• Product differentiation
• Consistency right from the start
• Traceability
ONTARIO CHAPTER
JUNE 4, 2013
Carlisle Golf & Country Club (West of Guelph Line off Derry Rd.) Registration & BBQ lunch starting at 10:00 a.m. until 11:30 a.m. Shotgun - SCRAMBLE – Start 12:00 Noon
ASSOCIATION MEMBERS
NON-
Wednesday, June 19 th, 2013
All proceeds go to the benefit of student programs at Vancouver Community College (VCC) & Vancouver Island University (VIU)
Newlands Golf & Country Club - 21025 - 48th Avenue, Langley, BC 12:30pm Shot Gun Start KP, Putting Contest, Door Prizes, Carts, & Golfer’s Deluxe Buffet
DON’T DELAY! Reserve yourself, or group RIGHT AWAY! Your entry will require payment to reserve your spot. You may enter individually, or as a foursome.
For further information call Jesse Lamb (604) 218-6979
DEADLINE, & PAYMENT, FOR ENTRIES IS JUNE 1st, 2013
SHOW GUIDE
Dear Friends and Colleagues,
It gives me great pleasure to extend a warm welcome to all who will be part of Congress 2013, which will once again be hosted in Vancouver. BAC’s Bakery Congress has a well-earned reputation for excellence in offering education along with business to business opportunities via the trade show and workshop programs. This year’s event is not exception!
Over the events’ two days you will have ample opportunities to update yourself on the latest product offerings, technology, services and much, much more. Enhancing your experience will be Vancouver itself, which provides a beautiful background of sites and social opportunities complemented by great western hospitality.
It’s all waiting for you – welcome and enjoy!
sincerely,
Glenn Wilde
Glenn Wilde Harvest Bakery Winnipeg, MB Chair
Glenn Wilde (Chair)
kevin rainey (seCretary/treasurer)
Harvest Bakery, Winnipeg MB
Sobeys Inc, Oakville ON
Pete Plaizier (Past Chair) The Good Oven, Edmonton AB
Paul hetherinGton (President & Ceo)
Martin Barnett
doMinique BoheC
louis Bontorin
Bill ColeMan
MiChel dion
arthur Gunn
suMit luthra
toM Mattes
Christian Mitzel
Phil roBinson
Baking Association of Canada, Mississauga ON
Vancouver Island University, Nanaimo BC
La Petite Bretonne (CBQ), Blainville QC
Calgary Italian Bakery, Calgary AB
Coleman Foods, Corner Brook NL
Lallemand, Montreal QC
Gunn’s Bakery, Winnipeg MB
Weston Bakeries Ltd/Ready Bake, Etobicoke ON
Del’s Pastry, Toronto ON
Qzina Specialty Foods, Vancouver BC
Dawn Food Products, Etobicoke ON
FEATURE AREA
Among this year’s show features will be a partnership between instructors and students at Vancouver Island University who will be conducting demonstrations in the specially built bakery on the trade show floor. Bakery Congress 2013 will also be welcoming Craig Ponsford as a special guest presenter. Craig is a past Chair of the Bread Bakers Guild of America and previous winner of the Coupe du Monde de la Boulangerine in Paris.
BAC wishes to extend its appreciation to both the VIU and VCC for their enthusiasm in participating in the Feature Area.
Craig Ponsford
May 5 & 6, 2013
Pne – Forum Building – vancouver, BC
To keep your business successful, it is impor tant to stay on top of what is happening in the baking industr y. Baker y Congress 2013 provides a host of oppor tunities to source new suppliers, discover new trends and produc ts through the Exhibits and Exhibitor Produc t Seminars.
T WO DAYS OF TRADE SHOW
and meet the behind them. For just two days you will have the oppor tunity to be face -to -face with the people equipment, ser vices, technology, baked goods (fresh, proof & bake, par-baked, freezer-to - oven, thaw & ser ve) and much, much more!
For a current list of exhibitors, please visit our website w w w.baking.ca
SCHEDULE OF ACTIVITIES
Sunday, May 5th
Registration 8:00 am – 5:00 pm
Hours of Operation
BAC AGM 9:00 am – 10:00 am
EXHIBITOR 10:00 am – 11:00 am
PRODUCT SEMINARS (Free to all Attendees)
TRADE SHOW 11:00 am – 5:00 pm
Monday, May 6th
Registration 9:00 am – 5:00 pm
Hours of Operation
EXHIBITOR 10:00 am – 11:00 am
PRODUCT SEMINARS (Free to all Attendees)
TRADE SHOW 11:00 am – 5:00 pm
Shuttle Bus Service available on Trade Show Days from the Delta Burnaby Hotel to the PNE – Forum Building. Please refer to the schedule posted in the lobby of the hotel.
May 5 & 6, 2013
Pne – Forum Building – vancouver, BC
TRADE SHOW HOURS
SUnDAy, MAy 5TH 11:00 am to 5:00 pm
MOnDAy, MAy 6TH 11:00 am to 5:00 pm
Seminar location: hastings room, next to the forum Building (just east of the forum, adjacent to the pNe Administration office).
Looking for the latest products, ingredients, supplies, technology and/or services? Let the Exhibitor Product Seminars, which features multimedia presentations, be one of the first stops in your quest for information. The companies listed below will give you a snap shot of their latest offerings and will have the items on display in their booth if you need more information.
A New product/service is defined as being introduced to the baking industry within the past two years. Presentations with new products/services are identified below.
SUNDAY, MAY 5
10:00am – 11:00am
S U pporti N g p ro DU ct DevelopM e N t for/with DA irY
Canadian Dairy Commission
The CDC has renewed the Matching Investment Fund (MIF). The MIF was developed to encourage growth and innovation in the manufacture and use of Canadian dairy products and ingredients. This program provides non-repayable contributions to Canadian food manufacturers for product development on a matching investment basis. Visit www.milkingredients.ca for more information.
l e AD er S i N the Scie N ce of Ye AS t “ v itA l BY t r AD itio N”
Lesaffre Yeast
Lesaffre Yeast Corporation is a Leader in the field of baker’s yeast. Company capability, product and technical support capability, as well as an outline of food safety programs will be highlighted in this presentation.
U S i N g Spro U te D g r A i NS i N Yo U r
B A kerY p ro DU ctS
Everspring Farms
Sprouted grains have become increasingly popular in the bakery industry in recent years. With 25 years experience in sprouting grains for varying applications, the sprouting experts from Everspring Farms will describe the sprouting process and how sprouted grains can be easily integrated into your bakery products to maximize taste, shelf life and the nutrition of your products.
o -te N tic – c re Ate Yo U r ow N Sig NAt U re Bre AD
Puratos Canada
In the olden days, bakers dedicated lots of time to making bread. Time is a key ingredient in creating great tasting bread. Today’s modern lifestyles don’t always allow us this time. That is why Puratos created O-tentic, a unique active bakery component which enables you to produce superior quality breads; reminiscent of artisan tradition and taste, without the lengthy processing.
N ew No N - hYD roge NAte D r oll iN Shorte N i N g S AND M A rg A ri N e S for c roi SSAN t, DAN i S h AND pU ff pAS trY
Richardson Oilseed
Richardson Oilseed has developed multiple new non-hydrogenated roll in margarine and shortening formulas designed for scratch bakeries and automated production facilities. Products are formulated with or without colour or buttery flavour (artificial or natural). Richardson Oilseed can assist in identifying the products that work best for your requirements.
pU r A Ag Ave iN B A ki N g
Pura Foods Ltd
How to replace sugar with agave and make sugar free, diabetic friendly products. Agave is an all natural low glycemic sweetener that has earned high marks from health connoisseurs.
MoNDAY, MAY 6
10:00am – 11:00am
S Ati N i ce r oll AB le cA ke i ci N g
Satin Fine Foods
Satin Fine Foods is a global manufacturer of Satin Ice Fondant Cake Icing. Our quality product is loved for its workability, its great texture and smooth, creamy taste. Available in a variety of colours, pail sizes and our new retail box.
tAM per e vi D e N t pAck Agi N g
SolU tio NS for 2013!
Innoseal Systems
Innoseal Systems is a pioneer and innovator of tamper evident packaging systems, including the Innosealer. The Innosealer provides an easy and cost effective solution to sealing bags. The new Innosealer Printer and Rewinder also offers a date code solution for your products’ traceability needs!
B UN ge o il S: p io N eer S i N No N hYD roge NAte D SolU tio NS
Bunge Oils
Bunge: the oil experts and market leaders in non hydrogenated product solutions. At Bunge we have been customizing oil blends to meet desired functional nutritional and labeling needs for many years. We continue to use our expertise and innovation to develop new product options to meet our customers’ ever evolving needs. Two specific new products will be featured in this presentation.
iN tro DU ci N g f o NDAN t DecoSh A pe S! e xclUS ivelY fro M Deco pAc
DecoPac Inc.
Whatever the occasion, these easy to apply fondant dots are perfect for cakes, cupcakes and more. The pre-cut coloured fondant is 100% edible and easy to handle and more. Combine with gum paste bows for a perfect decorating complement!
cA r B o N r e M ovA l M AD e eASY – the SpectAN k S YS te M
Commercial Kitchen Systems Ltd.
The Spectank is a heated soak tank that uses a special detergent to easily remove all the baked on carbon from kitchen equipment. This is a “green machine” as it uses the same hot water and detergent for a month and is a great money saver.
S Ati N cA ke Mixe S – More Delight i N e verY Bite Puratos Canada
Make your baked goods extraordinary with Satin cake mixes. Our versatile crème cake mixes are designed to deliver maximum quality, variety and originality. Learn how to create the perfect red velvet cupcake, high end dessert, cake, cookie or biscotti. Whatever your application, Puratos has an answer for you.
AB MAuri
Booth 323
1350 Timberlake Manor Pkwy, Suite 550 Chesterfield, MO 63017 USA
314-392-0888, 800-772-3971
FAX: 314-392-0810
E-MAIL: customerservice@abmna.com www.abmna.com
Exhibiting: AB Mauri North America sells yeast under the Fleischmann’s Yeast® banner. Additionally, we provide enzyme solutions under the AB Mauri Baking Solutions brand name. Our extensive line of quality bakery ingredients, including dough improvers, leaveners, tablets, mold inhibitors, vinegars, acidulants, syrups and malts are marketed under AB Mauri Bakery Ingredients.
Brands: Fleischmann’s Yeast®, AB Mauri Bakery Ingredients, AB Mauri Baking Solutions
ABell Pest Control
Booth 414
246 Attwell Drive
Etobicoke, ON M9W 5B4
888-949-4949
E-MAIL: kcrane@abellgroup.com www.abell.ca
Exhibiting: From bed bugs, rodents, insects and bird control, you’re covered with Abell Pest Control! Canada’s leading brands trust us to protect their business & customers. Regular preventative pest control, or have a single pest issue? Whatever the case, we will meet ANY pestrelated need, quickly and safely.
AMoretti
Booth 458
451 Lombard St.
Oxnard, CA 93030 USA
805-983-2903
FAX: 805-604-0369
E-MAIL: larry@amoretti.com www.amoretti.com
Exhibiting: Amoretti, we measure our success by that of our customers. For over two decades, Amoretti® has been quietly supplying the world’s top chefs, chocolatiers, mixologists, and baristas with our premium flavors and ingredients. Our product offering includes nearly 2,000 pastry, savory, and beverage ingredients each bearing the hallmarks of Amoretti®
Brands: The Ultimate Pastry, Savory & Beverage Ingredients
AnitA’s orgAniC Mill
Booth 202
43615 Yale Rd W
Chilliwack, BC V2R 4J6
604-823-5543
FAX: 604-823-5546
E-MAIL: john@anitasorganic.com www.anitasorganic.com
Exhibiting: Anita’s Organic Mill provides fresh stoneground whole grain flours, cereals and baking mixes. Anita’s also provides a wide range of organic ingredients such as nuts and seeds. Anita’s produces custom blends, sprouted flour, and toll milling. HACCP, Kosher & Organic certified.
Brands: Anita’s Organic Mill™ and Vedder Mountain™
Astro Box CorPorAtion
Booth 450
117 Basaltic Rd, Unit 1 Concord, ON L4K 1G4
905-695-8788, 866-255-5328
FAX: 905-695-8791
E-MAIL: info@astroboxcorp.com www.astroboxcorp.com
Exhibiting: Astro Box Corporation is a Folding Carton manufacturer specializing in unique and attractive bakery packaging. Stop by our booth for exciting new paper based packaging ideas that will creatively and effectively house your bakery item.
AZo, inC.
Booth 435New
4445 Malone Road Memphis, TN 38118 USA
901-794-9480
FAX: 901-794-9934
E-MAIL: russelln@azo.com www.azo-inc.com
Exhibiting: AZO ensures that raw materials are handled accurately and consistently in fully automated processes regardless of whether they are bulk materials, small ingredients or liquid components. With over 60 years of experience, AZO is one of the world’s leading companies for raw material automation, pneumatic conveying and recipe management. AZO delivers the highest quality standards with solutions to store, unload, sieve, convey and meter your raw materials.
Brands: AZO, Zoatec, HSH, Amixon, Componenter
PMS Colors:
BAkeMArk (CAnAdA) Booth 459
2480 Viking Way Richomond, BC V6V 1N2
604-303-1700, 800-665-9441
FAX: 604-303-1705
E-MAIL: info@bakemarkcanada.com www.yourbakemark.com
Exhibiting: Bread mixes, cake mixes, muffin mixes, mousse powders, fillings, glazes, flavours, dough improvers & conditioners, specialty french pastry ingredients, decorating items, non-hydro & trans fat free products.
Brands: BakeMark, Westco, Caravan, Marguerite, Brill, Henry & Henry
BAkers JournAl Booth 250 105 Donly Drive S Simcoe, ON N3Y 4N5
705-826-2254, 888-599-2228
FAX: 519-429-3094
E-MAIL: sjewell@annexweb.com www.bakersjournal.com
Exhibiting: Bakers Journal, the Voice
of the Canadian Baking Industry for over 73 years reaching 90 percent plus of the market. Nationwide subscriber base is retail bakeries. We partner with the Baking Association of Canada to produce the show guide and news monthly. We will have recipe books and professional course guide at our booth.
Brands: Bakers Journal
BAking AssoCiAtion of CAnAdA Booth 254
7895 Tranmere Drive, Suite 202 Mississauga, ON L5S 1V9
905-405-0288, 888-674-2253
FAX: 905-405-0993
E-MAIL: info@baking.ca www.baking.ca
Exhibiting: BAC is the trade association representing Canada’s baking industry. As the voice of Canada’s bakers, BAC speaks for the industry to governments, health groups and consumers on a wide array of public policy issues. In addition to its advocacy focus, BAC also offers a wide range of programs and services to assist retail, commercial and in-store bakers. BAC is also a partner with the Healthy Grains Institute which provides information and advice to Canadians on grain products and their role in a healthy diet.
PMS Colors
BoxMAster
Booth 428 Products Special Export Ready
880 Belgrave Way
Delta, BC V3M 5Y8
604-521-4715
FAX: 604-527-8514
E-MAIL: info@boxmaster.com www.boxmaster.com
Exhibiting: A complete corrugated packaging manufacturer, Boxmaster has been supplying companies in BC’s Bakery industry for over 30 years. With a wide range of product offerings, Boxmaster can provide design and production of Bakery specific packaging that includes everything from cake circles and pads, to shipping masters and retail ready packaging.
British CAnAdiAn iMPorters
Booth 353 Products
102-4599 Tillicum St Burnaby, BC V5J 3J9
604-681-3554
FAX: 604-681-0567
E-MAIL: info@bcimporters.com www.bcimporters.com
Exhibiting: BCI is a full-service supplier to the bakery industry across Western Canada, specializing in equipment, ingredients, and packaging.
BC CrAnBerry MArketing CoMMission
Booth 405
PO Box 162, Station A Abbotsford, BC V2T 6Z5
604-820-4451
FAX: 604-820-6647
E-MAIL: gauston@shaw.ca www.bccranberries.com
Brands: Ocean Spray & Pacific Canadian Fruit Packers
BiZerBA CAnAdA inC.
Booth 452
2810 Argentia Road, #9 Mississauga, ON L5N 8L2
905-816-0498, 888-240-3722
FAX: 905-816-0497
E-MAIL: heiko.paulsen@bizerba.com www.bizerba.com
Brands: Bizerba, Wiesheu, Komet
Bunge oils (CAnAdA)
Booth 331
6751 Elmbridge Way Richmond, BC V7C 4N1
604-270-2379, 800-361-3043
FAX: 604-270-2372
E-MAIL: kelly.martin@bunge.com www.bungecanada.com
Exhibiting: Bunge is the Oil Expert with Canada’s largest selection of established, proven and next generation non hydrogenated, edible oil products: Baking, Pastry, Fryin and All Purpose Shortenings; Margarines and Roll-In’s; Lard; Lecithin; Non Dairy Dessert Topping; Pan Sprays
Brands: Amazing Coat®, Biscot® 140, Bunge® NH, Canasperse®, Capri®, CremeLite® NH, Delicia® NH, Esprit®, Jubilee®, Kokoheart®, Majestic® NH, Nutra-Clear®, Nutra Coat®, Pufflake®, S.P.S. ® NH, Tenderflake®, Tenderfry®, Tulip® NH, Whippee®
BurnBrAe fArMs
Booth 328
29-450 Bristol Cres Oshawa, ON L1J 6M3
905-601-1158
FAX: 905-438-3183
E-MAIL: ihunter@burnbraefarms.com www.burnbraefarms.com
Exhibiting: Bon-ee-pak liquid whole egg; Naturegg Frozen Whole Egg; Prestige Liquid Albumen; Naturegg Frozen Yolk; IQF pre-cooked egg products.
Brands: Prestige, Naturegg
CACAo BArry And CAlleBAut
Booth 238
2950 Nelson St St. Hyacinthe, QC J2S 1Y7
450-774-9131, 800-774-9131
FAX: 450-774-8335
E-MAIL: andrea_doucet_donida@barrycallebaut.com www.cacao-barry.com
Exhibiting: Cacao Barry and Callebaut are leading manufacturers of high-quality cocoa and chocolate. They provide the most complete range of products: couverture chocolates from rare origins and exclusive plantations, chocolates for all applications such as ganaches and fillings, for pastries and ice cream making, chocolate decorations and nut based products that inspire passionate chocolate craftsmen worldwide.
Brands: Cacao Barry, Callebaut
CAMBriAn solutions
Booth 413
627 Lyons Lane Oakville, ON L6J 5Z7
905-338-3172, 877-817-1931
FAX: 905-338-0648
E-MAIL: mike.kagan@cambrian.com www.cambrian.com
Exhibiting: Cambrian employs an innovative approach to overcome formulation challenges by utilizing our portfolio of world-class ingredients. Our expertise in ingredients allows us to satisfy our customers’ demand for label-friendly, functional, and cost-effective solutions. Featured products help customers to reduce
sodium in breads, extend shelf-life through enhanced water retention, and clean-label preservatives.
Brands: Purac, Cambake, Organic Oat Hull Fibre
CAnAdiAn dAiry CoMMission
Booth 351
Bldg 55, NCC Driveway 960 Carling Ave Ottawa, ON K1A 0Z2
613-792-2035, 866-366-0676
FAX: 613-792-2009
E-MAIL: ingredients@cdc-ccl.gc.ca www.milkingredients.ca
Exhibiting: The Canadian Dairy Commission (CDC) encourages growth and innovation in the manufacture and use of Canadian dairy products and ingredients. Visit the CDC’s booth to chat with the Dairy Marketing Team and learn about the products and services it offers to Canadian dairy processors and further processors.
CAnAdiAn food & groCery industry guide
Booth 424
Ready 4917 Prospect Ave Victoria, BC V9E 1J5 250-708-0427, 888-502-6666
FAX: 250-708-0429
E-MAIL: fred@contactcanada.com www.contactcanada.com
Exhibiting: The Canadian Food & Grocery Guide is Canada’s most comprehensive national information resource for the Food & Grocery industry. Now in 3 formats: print, e-book and online database. Receive a complimentary copy from booth 424 while available. Visit web site for other titles: Natural Health Products; Seafood Buyers and more.
CArMi flAvors
Booth 354
212-1515 Broadway Street Port Coquitlam, BC V3C 6M2 604-468-9800, 866-468-9800
FAX: 604-468-9801
E-MAIL: cnsales@carmiflavors.com www.carmiflavors.com
Exhibiting: Carmi Flavors has been offering quality flavours to the Bakery Industry for over 25 years. We carry Natural and Artificial flavours in liquid and powder with no minimum requirements and stock flavours shipped within 1 week. For your complimentary samples, please contact us at: (604) 468-9800 or Toll-Free 1-866468-9800.
Ce internAtionAl trAding CorP.
Booth 314
13450 SW 134 Ave, Unit B5 Miami, FL 33186 USA
305-254-3448
FAX: 305-254-3182
E-MAIL: charo@ceinternationaltrading.com www.ceinternationaltrading.com
Exhibiting: CE International Trading Corp. was established in 1995 as an exclusive distributor of the Lao Soung Machinery sifters in North, Central, and South America. Our sifters range from lab units (vibratory sieve shakers) to 60’ diameter VibroSeparators for the bakery, sugar, ingredients, seeds, ceramics, and pharmaceutical industries among others.
Brands: Lao Soung Sifters
AssiC Cuisine foods inC
Booth 345
8383 Elliott Street Vancouver, BC V5S 2P4
604-323-2671
FAX: 604-323-2673
E-MAIL: sales@classiccuisinefoods.com www.classiccuisinefoods.com
Exhibiting: Classic Cuisine Foods
represents a high-calibre group of manufacturers producing a wide variety of quality baked goods, including raw dough, pre-proofed, thaw-and-serve, and prepackaged items for retail and foodservice. We take great pride in everything we sell, and constantly having new and innovative products to offer keeps us in the forefront of the industry.
Brands: Boboli International, Chalet Desserts, Chuckanut Bay Foods, Cyrus O’Leary’s Pies, MaryAnn’s Baking Company, Olson’s Baking Company, and Vie de France Yamazaki.
CoMMerCiAl kitChen systeMs ltd
Booth 315
1861 Westover Road North Vancouver, BC V7J 1X7
604-987-5854
FAX: 604-987-5860
E-MAIL: spectank@cksclean.com www.cksclean.com
Exhibiting: The Spectank is a heated soak tank that removes baked-on carbon deposits from all kitchen equipment. The process is CFIA approved. The system is rented and no expensive purchase is required. The unit is on wheels and is easily moved, or even rolled away under a counter.
Brands: Spectank Carbon Removal System
Crs/vAMiC inC.
Booth 216
300 St-Francois Xavier, Unit 207 Delson, QC J5B 1Y1 450-638-5541, 800-895-5548
FAX: 450-638-5926
E-MAIL: info@crsvamic.ca www.crsvamic.ca
Exhibiting: Established in 1978, CRS/ VAMIC Inc. is the sole Canadian stocking assembler of HABASITLINK, KVP and HABACHAIN plastic modular belt and chain. We are the exclusive stocking distributor for Marbett Conveyor components and plastic profiles. We are 3A certified for our RE-SEAL and PERMASEAL hose assemblies.
Brands: Habasitlink, Habachain, KVP, Marbett, Elesa
CtP iMAging, inC.
Booth 330
1849 Cherry Street, Unit 1
Louisville, CO 80027 USA
303-604-6501, 800-532-6505
FAX: 303-604-4305
E-MAIL: mike@ctpimg.com www.ctpimg.com
Exhibiting: C.T.P. is the provider of Bakery Imaging Systems, supplies and service. C.T.P.’s Bakery Designer Sofware™ allows for user-friendly production of photo cakes, cupcakes and cookies. C.T.P’s Bakery Designer systems consists of a Dell All-in-One Main Unit/ Monitor and an EPSON All-in-One Printer/ Scanner, Keyboard and mouse.
dAwn food ProduCts
Booth 261
75 Vickers Road
Etobicoke, ON M9B 6B6
416-207-2635, 800-575-1893
FAX: 416-233-1963
E-MAIL: audrey.fernandes@dawnfoods.com www.dawnfoods.com
Product Quality
Performance Nutritional Value
Exhibiting: A complete line of bakery products including ready to use, bake ready, freezer to oven and ready to sell.
Brands: Dawn
deAlers ingredients inC.
Booth 426 1995 Clark Blvd.
Brampton, ON L6T 4W1
905-458-7766 FAX: 905-458-7709
E-MAIL: marilyn@dealersingredients.com www.dealersingredients.com
Exhibiting: Butterbuds Dairy Concentrates
- All natural, low fat & low cholesterol, rich & flavourful, long shelf life, no refrigeration required. Includes cheese, cream and milk buds, yogurt buds, cocoa butter buds and beer buds, bacon buds, oliveoil buds.
Fiberstar Functional Ingredients - Improve nutrition, improve profit margins, improve label declaration. Columbus Foods - Fats & oils. Other Dairy Ingredients.
Brands: Butter Buds, Fiberstar, Columus Oils
deCoPAC, inC.
Booth 308
3500 Thurston Ave N Anoka, MN 55303 USA
763-574-0091, 800-332-6722
FAX: 763-574-1060
E-MAIL: dave.cohen@decopac.com www.decopac.com
Exhibiting: DecoPac provides the most innovative, premium-quality cake decorating solutions in the industry! Discover the latest ideas in creating cake masterpieces for upcoming movies, spectacular seasons, and every day celebrations! Looking for cost effective ways to make your bakery THE place to find amazing cakes? Stop by the DecoPac booth and explore the ideas!
Brands: PhotoCake®, DecoDisplay® Cakes, DecoSets®, Fingeroos®, DecoPics®, DecoPlacs®, Fondant DecoSheets®, Fondant DecoShapes®, Licensed Dec-Ons®
drAder BAkery logistiCs
Booth 306
5750 50th St NW Edmonton, AB T6B 2Z8
780-440-2231, 800-661-4122
FAX: 780-440-2244
E-MAIL: aleveille@drader.com www.drader.com
Exhibiting: With more than 50 years experience working with bakeries, Drader Bakery Logistics is the only producer of the Drader Carrier: a sturdy bakery delivery tray that stacks 3-to-1 and is attractive enough to also be used for retail. Drader is your onestop shop for Carriers, Baskets, Dollies and Hand trucks.
E-MAIL: sales@bakewatch.com www.bakewatch.com
Exhibiting: Bakers CAN reduce ingredients costs with BakeWATCH® intransit profiling tools. Optimize yields from well-tuned ovens and proofers for functional ingredients and gluten-free recipes. See our new S-Curve Baking Software, SuperM.O.L.E.® Gold 2, Breadometer™ and MiniM.O.L.E.®rH. Relied upon by bakers and ingredients suppliers worldwide, made in Oregon since 1964.
Brands: M.O.L.E.®, BakeWATCH®, Breadometer™ , SuperM.O.L.E.®, Gold2, MiniM.O.L.E.®rH.
eM BAkery equiPMent B.C. ltd.
Booth 427
2209 Springer Ave Burnaby, BC V5B 3N1
604-294-3500
FAX: 604-294-3755
E-MAIL: admin@emequip.com www.emequip.com
Exhibiting: EM Bakery Equipment is displaying some exciting new products this year. This includes Esmach’s SPI spiral mixers, Esmach’s ANSE mixer with slicing attachment, VLB slicer and Linkrich Planetary mixers. Also on display will be Bassanina double Rack Oven, Esmach removable bowl mixer, Trima K2 bun divider rounder, and EM guard system for Oliver slicers.
Brands: Esmach, Bassanina, Trima, STM, EM Proofers, Vitella, VLB Slicers
eCd BAkewAtCh®
Booth 319
4287-B SE International Way Portland, OR 97222 USA
503-659-6100, 800-323-4548
FAX: 503-659-2067
eMBAssy flAvours inC. Booth 403 5 Intermodal Drive, Unit #1 Brampton, ON L6T 5V9 905-789-3200, 800-334-3371
FAX: 905-789-3201
E-MAIL: info@embassyflavours.com www.embassyflavours.com
Exhibiting: Embassy Flavours is a Primary Manufacturer of Custom Bakery Mixes,
Ingredients and Natural Flavouring Systems utilized throughout the various Food Segments globally. Our Manufacturing facility is ‘BRC Accredited’, and ‘Nut Free’. Embassy’s products and Customer Service are industry leading and our goal is to provide superior taste and innovation to create ‘consumer preferred products’.
Brands: Embassy Flavours Inc., NielsenMassey Vanilla, Maximus Coffee, Smartgrain
english BAy BAtter
Booth 324
904 Cliveden Avenue
Delta, BC V3M 5R5
604-540-0622
FAX: 604-540-0633 www.englishbaycookies.com
Exhibiting: English Bay Batter produces pre-portioned frozen cookie dough, scoop and bake muffin batter as well as pre-baked frozen cookies and muffins. Using only the finest ingredients and attention to detail our products are just like homemade, but offer convenience and consistency perfect for busy food service and retail establishments.
Brands: English Bay
eversPring fArMs ltd.
Booth 430
91 Railway St.
Seaforth, ON N0K 1W0
519-527-2727
FAX: 519-527-2726
E-MAIL: dianne@everspringfarms.ca www.everspringfarms.ca
Exhibiting: Everspring Farms specializes in producing new and unique functional food products geared especially towards the retail, bakery and functional food sector. We produce a wide range of sprouted grains, seeds and legumes including Smartgrain® Sprouted Flax and Chia Powder with Omega 3 EPA and DHA. In our HACCP certified plant we can also blend and co-pack your products into a variety of different packaging formats making
Everspring Farms your one stop shop from product development through to launch and beyond.
Brands: Everspring Farms, Smartgrain
fArM Credit CAnAdA
Booth 213
301-5460 152nd Street Surrey, BC V3S 5J9
604-575-4250, 888-332-3301
FAX: 604-575-4260
E-MAIL: bcsurrey@fcc-fac.ca www.fccfinancing.ca
Exhibiting: FCC Agribusiness and Agri-food Financing - with our $24 billion portfolio, we finance processors, wholesalers, input providers, equipment manufacturers and dealers: businesses that enhance Canadian agribusiness and agri-food. We offer term and cash flow financing and venture capital.
fAZio foods internAtionAl ltd.
Booth 412
1050 Glen Drive Vancouver, BC V6A 3M6
604-253-2668
FAX: 604-253-5535 www.faziofoods.com
Exhibiting: Fazio Foods’ Products: Canola Oil, Expeller Pressed Non-GMO Canola Oil, Sunflower Oil (Non-GMO), Mayonnaise, Lard Shortening, Beef Tallow Shortening, Dipping Sauces
Brands: Sunfrie, Sunwest, Sunpic
flexiBAke ltd.
Booth 434
26985 116 Ave
Maple Ridge, BC V2W 1N1
604-637-6528
FAX: 604-628-3792
E-MAIL: sales@flexibake.com www.flexibake.com
Exhibiting: FlexiBake develops ERP Software for food and beverage manufacturers. Affordable, easy to learn, designed around feedback from our user base, which spans 16 countries and 6 continents, FlexiBake comprises modules for Costing, Nutritional Analysis, Labeling,
Production Scheduling, Lot-Tracking, Sales, Shipping, Route Management, Purchases, Receiving, Freezer and Remote-Warehouse Management and more.
Brands: Flexibake Software
foley’s CAndies ltd.
Booth 200 New
12671 No. 5 Road
Richmond, BC V7A 4E9
604-274-2131, 888-236-5397
FAX: 604-275-1682
E-MAIL: howard@foleyscandies.com www.foleyscandies.com
Exhibiting: Foley’s will have a display of Pure Chocolate and Compound Coating in the form of Wafers, Chips, Blocks, Chunks, Flakes, and Shavings. Foley’s will also be displaying Panned Products (Chocolate Covered Centres-Nuts and Fruits) and Confectionary Specialty Products (Chocolate Buds, Macaroons, Chocolate Mints etc.).
Brands: Foley’s
furlAni’s food CorPorAtion
Booth 248Products Special Export Ready 1730 Aimco Blvd. Mississauga, ON L4W 1V1 905-602-6102, 877-317-7146 FAX: 905-602-9415
E-MAIL: customerservice@furlanis.com www.furlanis.com
Exhibiting: Furlani’s is one of North America’s leading manufacturers of ValueAdded Bread. Our specialty is Garlic Bread, Garlic Toast and Breadsticks. We are the nation’s largest supplier of these items to the Food Service trade, where we are considered the ‘Side-Bread Experts’. Furlani’s supplies major retailers with Private Label and Branded programs for Frozen Grocery, Bakery and Restaurant Operators.
Brands: Furlani’s and Trattoria
gAstronoMiA AliMents fins inC
Booth 231 New Show Special Export Ready
333 Richmond St Montreal, QC H3J 1T9 514-281-6400
FAX: 514-281-9994
E-MAIL: info@gastronomia.ca www.gastronomia.ca
Exhibiting: Since 1998, Gastronomia has been the name in first-class frozen gourmet food across Canada. Discover our new collection of Panifrance viennoiseries, our exclusive range of La Rose Noire ready-tofill tartelette shells and cones and our new Boiron purees.
Brands: Gastronomia, Cool & Simple, Panifrance
glenwood lABel & Box Mfg. ltd.
Booth 332
117-15 Braid St
New Westminster, BC V3C 5N7
604-522-6001, 800-663-0988
FAX: 604-522-8980
E-MAIL: gleninfo@glenwoodlabel.com www.glenwoodlabel.com
Exhibiting: Since 1969, Glenwood Label has been a leading supplier of labels for every industry and end user need. From the basic blanks, to custom labels we make them all. With 40 years of manufacturing experience we can provide you with a quality product along with excellent customer service at a great price.
Brands: Zebra, Godex, Glenwood
gloCo ACCents
Booth 401
1490 Beaulac
St. Laurent, QC H4R 1R7
514-907-1420, 866-907-1420
FAX: 514-907-1452
E-MAIL: sales@glocoaccents.com www.glocoaccents.com
Exhibiting: Gloco Accents is the leader in color flame candles. We have a wide variety of color flame party candles as well as musical cake toppers. We offer an assortment of POS materials for in store displays at no charge which help you to merchandise. These candles well sell themselves!
Brands: Rainbow Moments
go2
Booth 309
505 Burrard St, Suite 450, PO Box 59
Vancouver, BC V7X 1M3
604-633-9787
FAX: 604-633-9796
E-MAIL: mpriddy@go2hr.ca www.go2hr.ca
hArvest CorPorAtion
Booth 359
7946 Winston St
Burnaby, BC V5A 2H5
604-294-6650 FAX: 604-294-6693
E-MAIL: marika@harvestcorporation.com www.harvestcorporation.com
Exhibiting: KOENIG MiniMulti Continuous Divider/Rounder with interchangeable weight tool sets, GLIMEK Bread Line equipment, OLIVER Slicers and Mini Chipper machines, Sveba-Dahlen ovens, Precisma Brush Pan Cleaning units, jelly sprayers, cream machines, racks, pans and other small utensils.
Brands: Koenig, Glimek, Oliver, SvebaDahlen, Precisma
hoBArt CAnAdA
Booth 438
105 Gordon Baker Rd, Suite 801 Toronto, ON M2H 3P8
416-447-6432, 866-334-2371
FAX: 416-447-8112
E-MAIL: marketing@hobart.ca www.hobart.ca
Exhibiting: Hobart mixing equipment, food machines, warewashing equipment, Baxter Baking Equipment and Traulsen Refrigeration. Brands you know and trust, service you depend on: Hobart Canada.
Brands: Hobart, Baxter, Traulsen, Vulcan, Berkel
horiZon Milling
Booth 255
235 Nuggett Court
Brampton, ON L6T 5H4
905-494-2600, 888-295-9470
FAX: 905-494-2607
E-MAIL: elaine_odoherty@cargill.com www.horizonmilling.ca
offering a broad range of high quality flour, oats, and bakery mixes/bases/concentrates to support foodservice, bakery and food manufacturing customers in Canada. Featuring our Sensible Choice™ line of products that include Clean Label and Reduced/Low Sodium.
Brands: Robin Hood™, Sensible Choice™, Wheat Wise™
innoseAl systeMs, inC.
Booth 406
10900-B South Commerce Blvd
Charlotte, NC 28273 USA
704-521-6068, 866-958-4666
FAX: 866-959-4666
E-MAIL: order@innovativetape.com www.innoseal.com
Exhibiting: Innoseal Systems is a pioneer and innovator of the tamper evident packaging system, the InnoSealer. The InnoSealer provides an easy and cost effective solution to sealing bags. The new InnoSealer Printer and Rewinder also offers a date code solution for your product traceability needs. Visit our booth for show specials!
Brands: The Innosealer
Jet lABel
Booth 208
9445 49 St Edmonton, AB T6B 2L8 780-440-5135, 866-440-5135
FAX: 780-465-7837
E-MAIL: sales@jet-label.com www.jet-label.com
Exhibiting: Jet Label is Western Canada’s largest label manufacturer offering a complete selection of stocked and customizable labels, printed tape, tags and tickets. We also offer a full service print and apply technical sales and maintenance shop to support your labeling needs.
JivA orgAniCs Mfg & distriButing inC.
Booth 339
7442 Fraser Park Dr
Burnaby, BC V5J 5B9
604-254-9480, 877-922-5482
FAX: 604-253-0939
E-MAIL: info@jivaorganics.ca www.jivaorganics.ca
Exhibiting: Jiva Organics is BC’s family www.baking.ca
Exhibiting: Horizon Milling, a Cargill Joint Venture, is a leading bakery solution provider,
owned distributor of certified organic and kosher food ingredients since 1998. We distribute 400+ Canadian and imported raw and roasted nuts, dried fruits, seeds, beans, grains, flours, chocolate, oils, sugar and sweeteners. We also manufacture branded and private label granola and nut butters for the bakeries
Brands: Everland Natural Foods, New World Natural Foods, Sweet Cane, Fiberlife, Jiva Organics
Jvr food PACkAging solutions ltd.
Booth 242
9470-195th St
Surrey, BC V4N 4G2
604-888-5871, 800-663-0833
FAX: 604-888-2851
E-MAIL: sales@jvr.ca www.jvr.ca
Exhibiting: JVR Food Packaging Solutions is a Manufacturer/Importer of food-contact packaging. New products being displayed at the show are bakeable/ovenable trays, single face fluted liners, cake boards and chocolate transfer sheets and moulds.
lAlleMAnd inC.
Booth 437
151 Skyway Avenue Toronto, ON M9W 4Z5 416-674-6484, 800-387-3876 FAX: 416-674-2430
E-MAIL: jcmadour@lallemand.com www.lallemand.com
Exhibiting: Come and see the latest most colourful innovation in yeast history! Visit us at our booth, see and hear about the new products, Vita D yeast, probiotics, mold inhibitors, clean label dough conditioners and natural flavour enhancers. If you have a need, we have a customized solution available. We are your yeast and bacteria source!
Brands: Eagle, Fermaid, Essential, InstaFerm
Frozen Fruit Purees, Chestnut Puree, Finger Limes from Australia.
Brands: Lentia, Ireks, Dreidoppel, Perfect Puree, Valrhona, Cacao Barry, Callebaut, Leman, Chocolate Masters, Vaihinger, Dobla, Wild Finger Lime, Pidy, Sosa, Artista, Convenience Packs
lesAffre yeAst CorPorAtion
Booth 350
7475 West Main Street Milwaukee, WI 53214 USA 414-615-4059, 877-677-7000 FAX: 414-615-4110
E-MAIL: janise.dicastri-saulys@lsaf.com www.lesaffreyeastcorp.com
Exhibiting: Lesaffre & Red Star Yeast Corporation are pleased to exhibit our NEW Generation Compressed Yeast that will enable you to control stock levels at the highest possible functionality level. We also have an assortment of dough conditioners available to provide bakers with CLEAN label baking solutions. Come and visit us!
Brands: Red Star, SAF-Instant, IBIS, SAFPro
Grain Ltd.
keystone grAin
Booth 409
Box 1236
Winkler, MB R6W 4B3
204-325-9555
FAX: 204-325-2240
E-MAIL: gfehr@keystonegrain.com www.keystonegrain.com
Exhibiting: Keystone Grain Canada’s Largest sunflower and Food Grade flaxseed processor. HACCP and ISO 9001 certified, Kosher, Pro-cert organic certified. Products - Sunflower Kernels and inshell roasted and raw. Whole and milled flaxseed, beans, lentils, chickpeas, peas. Hulled millet, buckwheat. Organic Flax, soybeans, corn, wheat. Multiple product shipment capability
Brands: Keystone Grain, WSL, Sabourin Seed Service, Roy Legume, Mr Bean
lentiA enterPrises ltd.
Booth 316
17733-66th Avenue Surrey, BC V3S 7X1 604-576-8838, 888-768-7368
FAX: 604-576-1064
E-MAIL: info@lentia.com www.lentia.com
Exhibiting: Goodhearth, Good Grains, Multi Grain, Ciabatta, San Francisco Sourdough, Black Russian Breads, Fertigsauer, Voltex improvers, Bakery Ingredients, Gluten Free Full Mixes (such as Bread, Baguette, Brownie, Sponge Cake and Muffin Mixes), Sugar Nibs, Seed Quick Set, French and Belgian Chocolate, Whip Cream Machine, Chocolate Shaving Machine, Cake Mixes (such as Red Velvet, Devils, Chocolate Pudding Cake, Sponge, Spice). Custard Mixes (such as Classic Crème and European Custard), Belgian Chocolate Cake Decor, Chocolate Blossoms and Shavings,
Miwe CAnAdA inC.
Booth 326
4195 Dundas St W, Suite 320 Toronto, ON M8X 1Y4 647-297-0314
FAX: 647-346-8605
E-MAIL: b.garisto@miwe.com www.miwe.com
Exhibiting: New Technology: The Aero E+ is a High Energy Efficient oven. New Touch Control 250 Program, Product Image, Self-Cleaning, High-Performance Cascade Steam, Cost-Intensive Resources, with Even Bake. The Aero E+ has a High Performance Self Cleaning Program. Water for steam is measured with no waste.
Brands: MIWE Condo, Aero, Econo Gusto
nAtu’oil serviCes inC.
Booth 246
3032 Flint Street
Port Coquitlam, BC V3B 4H4
604-941-1791
FAX: 604-941-1792
E-MAIL: info@natuoil.com www.natuoil.com
Exhibiting: Natu’oil Services Inc is a provider of Trans Fat Free, Non GMO plant based specialty oils and fats. We provide: All Purpose Shortening; Donut Fry Shortening; Cake & Icing Shortening; Butter Oil Substitute; Refined Palm Oil; RBD Coconut Oil; Specialty Fats; Custom Formulation.
Brands: Olera Brand Shortenings, Oils & Fats
neAlAnders internAtionAl inC.
Booth 227
6980 Creditview Rd
Mississauga, ON L5N 8E2
905-812-7300, 800-263-1939
FAX: 905-812-7308
E-MAIL: Info@nealanders.com www.nealanders.com
Exhibiting: Nealanders’ Bakery Team understands your business requirements and will provide innovative bakery ingredient solutions targeting your application requests and processing demands. Focused on Wellness, our product offerings include: enzyme systems for clean labels, shelf life extension, release agents, dough conditioners, sprouted and whole grains, probiotics for baking and much more!
Brands: Promase, Extol, Alube, Vegetol
niCholson equiPMent ltd.
Booth 245
3975 Kitchener St
Burnaby, BC V5C 3L9
604-291-1901, 800-668-3722
FAX: 604-294-1921
E-MAIL: nel.mila@shawbiz.ca www.nicholsonequipment.com
Exhibiting: Bakery equipment, novelties and accessories.
novelis foil ProduCts
Booth 329
7307 Meadow Street
Burnaby, BC V5J 4Z2
604-435-5264, 800-633-4662
FAX: 604-439-9492
E-MAIL: harold.moore@novelis.com www.novelis.com
Exhibiting: Home Meal Replacement Containers (black & gold ‘Tuxedo’) (silver ‘Platinum’); The Bottle Box - Containers made from 100% recycled post consumer water and soda bottles; Dual Ovenable CPET Containers; Tart Forms; Pie Plates; Cake Pans; Pop-up Foil Sheets; Foil Rolls; Plastic Dome Lids; Foil-to-board Lids; Muffin Pans; Pizza Pans
Brands: Novelis, Bottle Box
nunweiler’s flour Co inC.
Booth 229
Box 28009, RPO E. Kel
Kelowna, BC V1W 4A6
250-979-0495, 888-726-2253
FAX: 888-688-2288
E-MAIL: info@nunweilersflour.com www.nunweilersflour.com
Exhibiting: It’s simple and so are our ingredients. Organic Whole Grain low temperature impact milled flour, since 1988. We only process organic Canadian grown grains - Red Wheat, White Wheat, Spelt, Kamut®, Buckwheat, Rye and Red Fife in our Saskatchewan GMO free flour mill. Premium quality organic whole grain flour … guaranteed!
Brands: Nunweiler’s Flour Co.
ok froZen dough
Booth 225
4145 Spallumcheen Place Armstrong, BC V0E 1B6
250-546-0311
Exhibiting: OK Frozen Dough has been supplying the grocery industry with consistent, quality, frozen bread and bun dough for the past 19 years. Our wide range of frozen bread and bun dough includes; whole grain products, our own signature products, and a retail line labeled Knead to Bake.
Brands: OK Frozen Dough, Knead to Bake
P&h Milling grouP
Booth 207
1301 2nd Ave South Lethbridge, AB T1J 0E8 403-328-6622
FAX: 403-327-3772
E-MAIL: bward@phmilling.com www.phmilling.com
Exhibiting: P&H Milling Group is the largest Canadian owned milling company. We have seven mills strategically located across Canada in order to best serve our valued customers. P&H Milling have strong, direct relationships with premium growers across the nation, giving us our choice of the finest wheat for our high quality flour products. Flour products include hard wheat flours, soft wheat flours, durum semolina, Rye flours and organic flour.
Brands: P&H Milling
Pregel CAnAdA
Booth 340
215 Rowntree Dairy Rd, Unit 1 Woodbridge, ON L4L 8B8 905-265-9099
FAX: 905-265-7933
E-MAIL: marketing@pregelcanada.com www.pregelcanada.com
Exhibiting: PreGel CANADA is the Canadian division of PreGel, a global specialty dessert ingredient company headquartered in Reggio Emilia, Italy, founded in 1967 by Luciano Rabboni. PreGel stands globally as the largest manufacturer and distributor of ingredients for gelato, sorbetto, frozen yogurt, and www.baking.ca
E-MAIL: info@okfrozendough.com www.okfrozendough.com
more, and has a presence on every continent.
Brands: Panini Gelato, Tenerissimo, Montericco Fruit Purees
PriMe PAstries
Booth 417
370 North Rivermede Rd
Concord, ON L4K 3N2
905-669-5883
FAX: 905-669-8655
E-MAIL: info@primepastries.ca www.primepastries.ca
Exhibiting: Prime Pastries: Laminated Dough: Croissants, Danish, Puff Pastry, Turnovers and Cinnamon Buns. Proof & Bake, Freezer to Oven and Thaw & Serve. Kosher. Flexible production runs, CoPacking available, customization. HACCP and BRC Certifications.
Brands: Prime Pastries
PurA foods
Booth 232
2501-977 Mainland Street
Vancouver, BC V6B 1T2
604-564-1343
E-MAIL: velgis@purasweeteners.com www.purasweeteners.com
PurAtos CAnAdA
Booth 239
520 Slate Drive Mississauga, ON L5T 0A1
905-362-3668, 800-668-5537
FAX: 905-362-0296
E-MAIL: info.canada@puratos.ca www.puratos.ca
Exhibiting: Puratos will be exhibiting bread and patisserie concepts that will feature new flavours and distinct functional benefits for our customers. The New S500 All purpose bread improver and our clean label Sunset Glaze will lead the way. An extensive range of delicious desserts showcasing our Satin Crème Cake, Fruitfil and Cremfil lines are sure to impress!
Brands: Sapore, O-tentic, Satin, Fruitfil, Cremfil, S500, Sunset Glaze
quAdrA ingredients
Booth 322
7930 Vantage Way
Delta, BC V4G 1A8
604-940-2313, 800-665-6553
FAX: 604-940-1626
E-MAIL: inquiries@quadra.ca ww.quadraingredients.com
Exhibiting: Quadra Ingredients offers a broad range of high-quality ingredients and specialty products and services across Canada. Our specialized sales and marketing team provides strong technical support and extensive market knowledge. Allergen-free options, Botanicals, Clean Label Ingredients, Fibre Enrichment, Immune Health, Low Sodium Solutions, Mineral Enrichment, Sugar Reduction.
Brands: Beneo Group (Orafti, Remy, Palatinit) , Edlong, DD Williamson, Best Cooking Pulses, Cereal Ingredients, Budenheim, Glanbia, Nordic Sugar, MGPI
quAlity PACkAging CAnAdA
Booth 313
1936 Silicone Drive
Pickering, ON L1W 3V7
905-426-1394, 800-723-5799
FAX: 905-683-4039
E-MAIL: service@qualitypackagingcanada. com www.qpcpack.com
Exhibiting: Quality Packaging Canada is a manufacture of thermoformed packaging since 20 years. We offer our customer a full range of packaging for food like bakery packaging, cake packaging, fruits and vegetable packaging, deli packaging, different compartments food trays and tubs all made from recyclable material.
qZinA sPeCiAlty foods
Booth 333
11851 Hammersmith Way
Richmond, BC V7A 5E5
604-274-2626, 800-661-2462
FAX: 604-274-2600
E-MAIL: qvaorders@qzina.com www.qzina.com
Exhibiting: Couverture chocolate, coating chocolate, chocolate specialties, fillings and ganaches, velvet sprays, glitter glaze, tart shells, chips and chunks, chocolate cups, chocolate cigarettes, chocolate decorations, mousse mixes and fonds, specialty mixes, frozen fruit purees, jams and glazes, flavourings and compounds, gelato ingredients, and savory tart shells.
Brands: Chocoa, Matisse, Crescendo, Sicoly, Pidy, Gustosia, IRCA, Luxardo, Valrhona, PCB, Lindt, Elle and Vire
r f BAkery equiPMent
Booth 416
3947 Graveley Street
Burnaby, BC V5C 3T4
604-298-6673, 800-661-2253
FAX: 604-298-4583
E-MAIL: info@rfbakery.com www.rfbakery.com
Exhibiting: RF Bakery Equipment is Canada’s foremost manufacturer and distributor of the highest quality bakery equipment. With offices in Eastern and Western Canada, we are capable of servicing clients throughout North America. Our featured products include Belshaw, Escher, JAC Machine, Matiss, Plas-Ties, Revent, and Rondo/Doge.
Brands: Revent, JAC Machines, Escher, Plastie, Rondo/Doge, Belshaw, Matiss
rAvensBergen BAkery suPPlies ltd.
Booth 204 Products Special Export Ready Products
114-1655 Broadway Street
Port Coquitlam, BC V3C 2M7
604-942-4656, 800-667-4060
FAX: 604-942-8624
E-MAIL: info@ravensbergen.com www.ravensbergen.com
Exhibiting: Martin Braun - Pastry Ingredients; MEC3 - Gelato Ingredients; Gustosia - Dessert Products; BerlinChocolate; SPM - Small Gelato and Soft-Ice Machines
Brands: Martin Braun, MEC3, Gustosia, Kakao Berlin
reiser (CAnAdA) Co.
Booth 453
1549 Yorkton Court, Unit 4
Burlington, ON L7P 5B7
905-631-6611
FAX: 905-631-6607
E-MAIL: gcantlon@reiser.com www.reiser.com
Exhibiting: Vemag dough dividing; cookie and muffin depositing; sheeting of various products; extrusion of bars and sticks; Vemag Dough Divider fits seamlessly into existing lines. Reiser provides the industry’s leading service and support.
Brands: VEMAG
riCh ProduCts of CAnAdA
Booth 341
149 Rowntree Dairy Rd
Woodbridge, ON L4L 6E1
905-850-3836, 888-816-3836
FAX: 905-850-3276
E-MAIL: info@rich.com www.richscanada.ca
Exhibiting: Rich’s Bakery - We use only the finest ingredients to make every bite memorable and divine. From Old World dough masterpieces to ice cream cakes for the whole family, Rich’s bakery products are elegant inspirations that leave customers always wanting more.
Brands: Rich Products, John Donaire
riChArdson oilseed liMited
Booth 441
2800 One Lombard Place
Winnipeg, MB R3B 0X8
800-635-3296
FAX: 204-943-6065
E-MAIL: info@canola.com www.richardson.ca
Exhibiting: Richardson Oilseed Limited is an innovative manufacturer of canola-based oils, margarines and shortenings supplying retail, foodservice, food processors and industrial bakeries worldwide. In response
to recent market developments, we have developed innovative, non-hydrogenated, trans fat compliant products that satisfy food processors and industrial bakeries need for healthier, functional ingredients that work!
Brands: Richardson Oilseed, Canola Harvest
rogers foods ltd.
Booth 240
#104, 3999 Henning Drive
Burnaby, BC V5C 6P9
604-434-4900, 866-590-4900
FAX: 604-294-4800
E-MAIL: info@rogersfoods.com www.rogersfoods.com
rogers sugAr
Booth 215
PO Box 2150
Vancouver, BC V6B 3V2
800-661-5350
FAX: 604-258-4491
E-MAIL: jgobillot@rogerssugar.ca www.rogerssugar.com
Exhibiting: In Western Canada, Rogers Sugar is the leading refiner, processor, distributor and marketer of sugar products, with a cane sugar refinery in Vancouver, BC and a sugar beet processing facility in Taber, Alberta. Products include granulated, icing, cube, yellow and brown sugars, liquid sugars and specialty sugars and syrups.
Brands: Rogers Sugar
sAndel foods inC.
Booth 228
45739 Kerr Avenue
Chilliwack, BC V2R 0N2
604-392-1020, 866-594-1019
FAX: 604-392-1011
E-MAIL: wgodin@sandelfoods.com www.sandelfoods.com
Exhibiting: Sandel Foods Inc. is a leading supplier of fillings, icings, glazes, syrups and sauces; as well as the only Canadian company processing glace fruit products for the baking industry. SFI is part of the Vanderpol group of companies, able to provide a wide range of custom food solutions.
Brands: SFI, Vanderpol
sAtin fine foods, inC.
Booth 307
32 Leone Lane, Unit 1
Chester, NY 10918 USA
845-469-1034
FAX: 845-469-8345
E-MAIL: contact@satinfinefoods.com www.satinfinefoods.com
Exhibiting: Satin Fine Foods is a global manufacturer of Satin Ice Fondant cake icing. The choice of professionals worldwide, Satin Ice has established itself as an industry leader, not only for its premium quality and workability, but also for its great texture, taste and assortment of colors! Available in various pail sizes as well as our new retail box.
Brands: Satin Ice
sikA CAnAdA inC.
Booth 327 601 Delmar Avenue Pointe-Claire, QC H9R 4A9 514-697-2610, 800-933-7452
FAX: 514-697-3910
E-MAIL: marketing.construction@ca.sika. com www.sika.ca
Exhibiting: As a leading manufacturer of specialty products for the construction industry, Sika Canada offers an extensive range of protective and decorative flooring and lining solutions geared toward the food, beverage and hospitality sectors. Sika Canada is your single source for expert advice, selection guidance and after sales support.
Brands: SikaFloor®, Sikagard®
sikAt trAding CooPerAtive
Booth 422
1708-1011 Beach Avenue Vancouver, BC V6E 1T8 855-395-0555
E-MAIL: inquire@sikat.ca www.sikat.ca
Exhibiting: SIKAT Trading brings to Canada quality agri-products from the Philippines at the most competitive wholesale prices. Most notably its coconut sugar which is growing in market acceptability because of its low-glycemic index of 35. We also bring coffee, cocoa,
banana flour, coconut flour, virgin coconut oil, and other coconut by-products.
Brands: Sikat
snow CAP enterPrises ltd.
Booth 233, 234
5698 Trapp Avenue
Burnaby, BC V3N 5G4
604-515-3200, 800-561-2868
FAX: 604-515-3201
E-MAIL: info@snowcap.com www.snowcap.com
Exhibiting: Snow Cap is a proudly Canadian Independently owned supplier servicing British Columbia, Alberta and parts of Western Canada. We offer a complete range of ingredients - domestic and imported, unbaked and baked goods as well as supplies. With over 140,000 sq ft of warehousing we are truly your one stop for all your bakery and deli needs.
Brands: Snow Cap & National Brands
soMerset industries inC.
Booth 334
1 Esquire Rd
North Billerica, MA 01862 USA
978-667-3355, 800-772-4404
FAX: 978-671-9466
E-MAIL: somerset@smrset.com www.smrset.com
southern ChAMPion trAy
Booth 455
220 Compress St Chattanooga, TN 37405 USA
423-756-5121, 800-468-2222
FAX: 423-756-0223
E-MAIL: rcouvillon@sctray.com www.sctray.com
Exhibiting: Southern Champion Tray, established in 1927, is a manufacturer of folded paper cartons. At this show we will be exhibiting mostly our bakery and related items. Plain and printed lock corner, automatic, windowed and non-windowed, stock and custom bakery boxes and trays.
Brands: ‘On-The-Go’ Carafe
sPrAying systeMs CAnAdA Co.
Booth 432
5010 Chehalis Drive
Delta, BC V4M 1Y8
604-996-2140
E-MAIL: gord.gouthro@spray.com www.spray.com
texture teChnologies CorP.
Booth 449
18 Fairview Rd
Scarsdale, NY 10583 USA
760-440-9230
FAX: 760-788-4711
E-MAIL: jimf@texturetechnologies.com www.texturetechnologies.com
Exhibiting: Texture Technologies’ commitment and support for the baking industry has never been stronger. We have helped thousands of companies quantify the texture of their products. Each customer has had unique concerns, which we have solved with our instrument, software, training, fixtures, test methods, and applications support.
Brands: TaxtPlus, TaxtExpress Texture Analyzers, Volscan
the originAl CAkerie
Booth 241
1345 Cliveden Ave
Delta, BC V3M 6C7
604-515-4555
FAX: 604-515-4562
E-MAIL: info@cakerie.com www.cakerie.com
Exhibiting: Since 1979, The Original Cakerie has been creating irresistible desserts with a homemade taste for customers across Canada, the USA and beyond. Kosher certified, no artificial trans fats, preservatives or flavorings are used in our products. Modern production facilities ensure quality control by following Good Manufacturing Practices and HACCP compliant. Products to be displayed: New Holiday Cakes, Super Size Harvest Spice and Festive Vanilla Bean. Premium Brownies that are shelf table and Mango Mousse Cake.
udi’s
Booth 223
GFA Brands, 115 West Century Rd, Suite 260
Primus, NJ 07652-1432 USA
201-568-9300
FAX: 201-568-6374
E-MAIL: rmortensen@boulderbrands.com
Exhibiting: Our mission is to provide you with the best gluten-free food on the planet. We create delicious products that will fill your stomach and warm your soul. The flavor and texture of UDI’s Gluten Free breads, buns, bagels, muffins and cookies are so good our fans have been known to cry with joy! We also are introducing new exciting products in Canada in the coming months. Look for new flavours of bagels and muffins as well as brand new pizzas, tortillas, dinner rolls and baguettes being sampled at our booth.
Brands: UDI’s, Glutino, Earth Balance
unifiller systeMs
Booth 260
7621 MacDonald Rd
Delta, BC V4G 1N3
604-940-2233, 888-733-8444
FAX: 604-940-2195
E-MAIL: info@unifiller.com www.unifiller.com
Exhibiting: Unifiller is a world leader in automated bakery portioning equipment, providing depositors, transfer pumps, decorating equipment and automated production lines. Specializing in precise depositing of batters, fillings, fruit, icings, mousse and other flow-able products, Unifiller equipment optimizes production, reducing product waste and producing consistent quality products. Unifiller equipment is gentle on products, requires minimal training, is tool-free design, with full wash-down capabilities and hundreds of attachment options. www.baking.ca
unilever foodsolutions
Booth 230
110-20171 92A Ave
Langley, BC V1M 3A5
778-231-4191
FAX: 604-824-5884
E-MAIL: dennis.charest@unilever.com www.unileverfoodsolutions.ca
Exhibiting: NEW Knorr liquid concentrated bases deliver a cleaner, more natural colour, aroma and flavor. Knorr soup du jour premium soups. All of our premium soups are so flavorful and satisfying, you’ll be proud to call them your own. Hellmann’s consumers preferred Mayonnaise. Becel, consumers choice for a healthy lifestyle.
Brands: Knorr, Hellmanns, Lipton, Red Rose, Stafford, Becel
v-teCh engineering, inC.
Booth 251
118 E. Wabash St.
Bluffton, IN 46714 USA
260-824-4322
FAX: 260-824-4335
E-MAIL: bo@vtei.com www.vtei.com
Exhibiting: Custom-made tunnel baking ovens, loading/unloading systems, and small scale proofing solutions. Personalized
vAnCouver CoMMunity College
Booth 407
250 West Pender Street
Vancouver, BC V6B 1S9
604-871-7000, 866-565-7820
FAX: 604-443-8489
E-MAIL: ejang@vcc.ca www.vcc.ca
Exhibiting: Graduates of our programs are highly valuable to employers and the baking industry. Our certificate programs are designed to help learners connect theoretical principles of baking with practical applicaton. Drop by our booth to pick up Program Content Guides or talk with our instructors and students.
vAnCouver islAnd university
Booth 206
Professional Baking and Pastry Dept. 900 5th St Nanaimo, BC V9R 5S5
250-740-6114
E-MAIL: martin.barnett@viu.ca www.viu.ca/baking
Exhibiting: The Culinary Institute of Vancouver Island (CIVI) at VIU provides students with a Certificate in Professional Baking and Pastry Arts giving them the leading edge to advancement and progression in the baking and pastry profession. This full-time program provides baking and pastry arts students with knowledge and experience in the science and production of bakery items baked in both commercial ovens and our wood burning brick oven. Emphasis is placed on traditional and artisan baking methods as applied to modern Canadian and international trends.
weston BAkeries ltd/reAdy
BAke foods inC.
Booth 445
400 Macleod Place, 5920 Macleod Trail South Calgary, AB T2H 0K2
403-259-1500, 800-254-1752
FAX: 403-259-6511
E-MAIL: customerservice@westonbakeries. com www.weston.ca
Exhibiting: Weston’s introduces ALL BUT GLUTEN - gluten free, nutritious, dairy free with added vitamins, minerals and fibre.
PREMIERE FOURNEE - Artisan inspired breads, no artificial preservatives, flavours or colours. Ready Bake Frozen offers a complete range of bread, rolls, pastries and cakes, and the expertise to help you build sales and profit in your bakery.
Brands: Ready Bake, Maplehurst, Premiere Fournee, All But Gluten
ZePPelin systeMs
Booth 451
13330 Byrd Drive Odessa, FL 33556 USA 813-920-7434
E-MAIL: charles.cherry@zeppelin-usa.com www.zeppelin-usa.com
Exhibiting: Zeppelin Systems provides high quality ingredient handling systems to the food industry. The systems include the complete automation of transporting and weighing / metering bulk, minor and micro dry and liquid ingredients, including complete batch management computer control systems. Zeppelin also provides the CODOS continuous dough mixing process.
Brands: Zeppelin Systems
Manufacturers of: Depositors, Transfer Pumps, Metal Detector Conveyors, Conveying Systems, Custom Built Equipment, Baking and Proofing Racks and Used Equipment. Sales and Service
381 Bradwick Drive, Unit #1
Tel: 905-660-4040 Concord, Ontario L4K 2P4
• E-mail: info@megartsystems.com • Website: www.megartsystems.com
Fax: 905-660-1930
9665 Clement Lasalle (Quebec) H8R 4B4
T el.: 514-364-4386
Fax.: 514-364-5910
Cell.: 514-512-8817
Ronnie Martorana Vice-President
ronnie@food-tray.com www.food-tray.com
¦ bakers formula ¦
BY ALISON KENT, FOOD WRITER AND CHEF
SPENT GRAIN MUFFINS
These tasty muffins turned out even better than I had hoped. The malt gives them a bit of a funky aroma before baking but they’re good ole’ healthy-like muffins once baked. I hope you like... / BJ
In the March edition of Bakers Journal, we covered the myriad of ways you can add flavour and texture to your baking with the addition of beer. This recipe calls for Black Oak Brewery spent grains.
BANANA
PEANUT BUTTER SPENT GRAIN MUFFINS
FORMULA
Ingredients
• 1-1/4 cups all-purpose flour
• 1-1/2 tsp baking powder
• 1/2 tsp each baking soda, cinnamon and salt
• 2 ripe bananas
• 1/2 cup packed brown sugar
• 1/2 cup natural peanut butter
• 1/2 cup milk
• 1/3 cup vegetable oil
• 2 eggs
• 1 cup Black Oak Brewery spent grains
Directions
1. Preheat oven to 375°F (190°C). Lightly grease 16 muffin cups or line with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
3. In a blender, purée bananas, brown sugar, peanut butter, milk, oil and eggs. Stir into flour mixture just until combined; fold in spent grains.
4. Divide batter evenly in prepared muffin cups. Bake until tops are firm to the touch, 20 to 22 minutes. Remove from pan; let cool on rack. Makes: 16 muffins.
Follow Alison on Twitter @Alicatchef @OntCraftBrewers. This recipe is courtesy of Ontario Craft Brewers.
Dutchess Bakers Machinery Co.
Model JN Semi-Auto Divider/Rounder
4-in-1 machine capability, 36, 18, 9 & 6-part heads
Heads can be removed or interchanged without tools in seconds
NSF & UL certified, Made in America
2-Year parts & labor warranty.
Heads can be washed in a sink or dishwasher.
High production rate - low maintenence
Easy to train and operate.
Model BMIH-36/18 Dough Divider
2-in-1 machine capability - 36 & 18-parts 1oz up to 8oz each piece scaling range.
Mounts to a Portable Stand for mobility (Optional)
Divide many types of dough including sticky pie and cookie dough in addition to bread and bun doughs.
Contact our Canadian Representative @ eric@bloemhof.com www.dutchessbakers.com - sales@dutchessbakers.com
-
¦ the final proof ¦
BY STEPHANIE ORTENZI
THE UPSIDE TO BREAD’S DOWNSLIDE
There’s never been a better time to shine a light on bread’s nutritional value
Even though he uttered it back in May, the news from Maple Leaf’s CEO Michael McCain is still ringing in our ears. Big numbers will do that. Sales for the company’s bakery product group fell 73 per cent in the first quarter of 2012. Sales have slumped globally, and our largest bread companies are the worst hit. Here’s what some of them are doing to fight back.
Maple Leaf, which owns Canada Bread, got busy enacting McCain’s ideas for a comeback: marketing to drive sales, focusing on nutrition, and targeting growth categories such as English muffins and bagels.
}Firstly: the marketing. In November, the company’s Dempster’s brand got a new TV spot called Bread Farm that showed farmers pulling loaves of Dempster’s bread out of the ground as if they were many nutritious bunches of carrots. It’s a great spot, but we need to see it more.
usual suspects of good nutrition – fruits and vegetables.
The pages show how one slice of Dempster’s whole wheat bread has the same vitamins, minerals, calcium and iron as two medium apples. That same slice of bread has the same calcium, fibre and carbs as one apple, but 10 per cent less sugar. It also has the same vitamins and minerals as one cup of broccoli or carrots, and the same fibre as a half cup of cooked asparagus. Not to be outdone, one slice of whole wheat whole grain bread has the same iron and calcium as a half cup of broccoli and twice the fibre.
When you’ve got a slice of bread that can KO carrots, broccoli and apples, you’ve got a compelling reason to feel good about eating bread, and this is precisely how to get bread sales back on the rails. These pages get at the heart of what’s eaten away at consumers’ feelings about eating bread. I hope we see this
When you’ve got a slice of bread that can KO carrots, broccoli, and apples, you’ve got a compelling reason to feel good about eating bread, and this is precisely how to get bread sales back on the rails.
great content as a TV ad.
Consumers need more than just a wholesome feeling to get bread sales back on track. They need the hard facts about bread’s nutritional value.
offerings. If white bread is the loss leader in the current market, Cobs has the equivalent of an ideally diversified portfolio, where one stock sells lightly, but the big picture is balanced by a group of strong performing stocks.
Secondly, a digital campaign featuring comedian Gerry Dee was released in early February. He plays a counter person at a juice bar preparing smoothies for a lineup of customers and adding a slice of bread to each drink. Dee is hilarious, and so are some of the customers’ faces, but it doesn’t make me want to choose bread over fruit, and that’s a choice we want our consumers to feel they have. One customer actually curses him out. When does an unhappy customer look good on a brand? I think the company’s getting bad advice with this spot. In this case, I believe Dempster’s web campaign is more effective than the video.
Thirdly, Dempster’s has strived for compelling marketing online. Three pages on www.dempsters.ca gives consumers powerful reasons for feeling good about eating their bread. And they do it by measuring the bread against the
Weston took a different and great tack. The company launched new products in November: flatbreads from the Flat Oven brand, and a gluten-free product line under the President’s Choice label. The give-them-what-they-want approach is the ultimate fail-safe.
By comparison, I spoke to three other large bakeries with slightly different profiles.
Ace Bakery’s hallmark has always been its promise to keep its breads free of preservatives and artificial ingredients, but it has also always had variety as a strong suit in its predominantly artisanal-style bread line. Ace reports continued sales growth and a philosophy around innovation. “It’s the life blood of any consumer foods company,” says president Lee Andrews. “Our focus is to continue to innovate into products that consumers demand.”
At Cobs Bread, marketing manager Debbie Roque reports “positive sales numbers.” The company’s white loaf represents only 20 per cent of its
In Moncton, Fancy Pokket is seeing strong sales and phenomenal expansion. Specializing in ethnic breads, CEO Mike Timani says, “We haven’t felt the downturn, because ethnic breads are popular these days.” But, he’s quick to point out that there’s no resting on one’s laurels. “We still have to follow trends,” he says. “People are looking for healthier products and other grains,” but he warns his peers to stay away from multipleingredient labels. “People want a clean recipe,” he says.
In an industry where the ghost of Atkins is still lurking – many say the disdain for carbs is still strong – it’s time to shine light on the inherent nutritional value of bread. It won’t be enough that we deliver on health benefits. We need to come across with solid content of value, as Dempster’s has done. And people want to hear it, because despite many perceptions, people love bread. They want to eat it, but feel they can’t. That’s the sweet spot where the marketing needs to land and influence the sale. / BJ
Stephanie Ortenzi (www.pistachiowriting. com) is a Toronto-based food marketing writer.
Get off the bench and into the game by practicing with other Foodie All-Stars in the world of dairy, deli, bakery, and foodservice. Tryouts are open for buyers, merchandisers, marketers, brokers, and distributors looking to join the best team in the business for new products, new knowledge, and new actionable ideas.
Your ticket gets you the best seat in the house to learn from other top performers. You can attend all three days of educational sessions to gain new perspectives and knowledge from the best players inside and outside the industry. Headliners will speak on trends, marketing, consumer behavior, growth opportunities, leadership, lifestyle trends, and customer loyalty.
Become the MVP by learning a new playbook, exchanging winning tips and ideas, and networking with over 8,700 of your new teammates. New trends and products can be found on the 1,600-booth Expo Floor, in the Show & Sell Merchandising Center, or at the other industry Special Events including the WMMB Party.
It’s the totally new 10,000 square-foot merchandising idea center where you’ll experience the creativity and imagination of retail merchandisers in a real store setting. See, taste, and experience new ideas in layout, displays, case sets, signage, and themed-selling. A value-added bonus is your very own Idea & Photo CD for putting great ideas into action.
Jim Gaffigan Ready, Set, Eat!
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Marcus Buckingham Turn Strengths Into Competitive Advantage
Harold Lloyd Grand Slam Deli-Bakery Ideas
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Brett Favre The Gunslinger
Erik Qualman Socialnomics
Lowell Catlett Food: Seeing 20-20 in 2020
Jack Li Growth Opportunities in Fresh Food
Through years of research and hands-on experience, we’ve learned a thing or two worth sharing. So when it comes to things like the newest trends and decorating ideas, displays and merchandising tactics, we’ll find ways to help you move your business forward. The future of your bakery is out there waiting, and we can help bring it into focus.