April 2014

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Laura MacLean’s Oh! My Gosh Ganache! cupcake is one of three finalists in the Bakers Journal Great Chocolate Cupcake Contest.

BY LAURA AIKEN

A BIENNIAL BOUNTY

We’ve done something a little different with our April edition this year. We always bring you the Baking Association of Canada’s (BAC) trade show event guide within Bakers Journal, whether it’s in Toronto, Montreal or Vancouver. This year, we expanded the guide to preview the show throughout this edition. The majority of articles will expand on what’s happening at this year’s Bakery Showcase, taking place May 4 to 6 at the International Centre in Toronto. We are offering an expanded preview of what’s happening at the show because it’s very important to attend industry events – and to go armed with a plan. The scope of content in this edition will highlight some of the important issues facing the bakery industry today that are being addressed at the show. I hope this show guide serves as a tool for providing great context to this year’s event.

I generally like to stress the importance of face-to-face interactions in this digital day and age, and as it turns out, I’m not alone. The Center for Exhibition Industry Research (CEIR) in the U.S. conducted a study in 2012 called “The Role of and Value of Face-to-Face Interaction,” which found that 48 per cent of trade show attendees said face-to-face interactions during exhibitions, conventions and annual meetings are more valuable today than two years ago, and 43 per cent anticipate this setting will be more valuable over the next two years (as reported by Meeting Professional International). According to the same study, attendees put a lot of importance on face-to-face contact at all pre-purchase stages, with two-thirds or more ranking these interactions “important for investigating, evaluating and narrowing down choices before buying. Post-purchase, 71 per cent of attendees place high importance on face-to-face interactions to maintain relationships with vendors.”

}A survey conducted by Skyline Exhibits and EXPO Magazine queried why attendees go to trade shows, and found that the number one reason is to see new products (92 per cent), followed by keeping up to date on industry issues and trends (78 per cent).

We are offering an expanded preview of what’s happening at the show because it’s very important to attend industry events – and to go armed with a plan

There is information being delivered at Bakery Showcase that is imperative to large swaths of the industry. For the first time, a representative from the Canadian Food Inspection Agency (CFIA) will be available to answer bakery-specific questions about the new rules that will require anyone exporting or importing ingredients or products across provincial or national boundaries to have a licence and a formalized food safety plan. This doesn’t just affect large manufacturers. This means the artisan baker in Ottawa selling their bread to a restaurant in Quebec would need a licence, and they would only get this by demonstrating they have the proper procedures in place. Questions yet? Probably plenty.

This year’s show promises plenty for the mind and eye. Bakers Journal will be moderating a panel of leading minds in baking: Maria Liang, president of Weston Bakeries, Marla Kravice, president of Baker Street and Thierry Schmitt of Patisserie La Cigogne. Each will share their insights in the opportunities and challenges facing them as large commercial, mid-size commercial and small independent operators.

You’ll find three colleges duking it out for creative bragging rights in the design challenge, and three cupcakes in the final showdown of the Bakers Journal Great Chocolate Cupcake Contest. Attendees may want to gather round and not miss a taste.

There’s plenty more to be seen at the show, and we’ve delved into it all in the pages of this issue. We hope you enjoy this year’s newly expanded Bakery Showcase guide and hope to see you at the show! / BJ

APRIL | VOL. 74, NO. 3

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Fabulous Fast, Fun, & Fondant

briefly | Barry Callebaut assumes remaining 51% of Biolands; Lesaffre confirms no potassium bromate, ADA in yeast products | FOR MORE news in the baking world, visit our website, www.bakersjournal.com

Canadians missing the mark with fruits and veggies consumption

A recent survey by the Florida Department of Citrus (FDOC) and EKOS Research Associates found that 90 per cent of Canadian adults fall short of meeting Canada’s Food Guide’s recommended servings of seven to 10 fruits and vegetables per day.

Nearly 50 per cent of respondents indicated they only consume between one and three daily servings of fruits or vegetables, less than half the amount recommended.

This survey, which asked Canadians about their awareness and adherence to specific dietary best practices, found a large number of Canadians are vague in their understanding and practice of dietary recommendations. More than 40 per cent of Canadians believe they should only be consuming four to six servings of fruits and vegetables per day.

“This research suggests that Canadians need to be much more diligent consuming seven to 10 servings of fruits and vegetables every day,” says Gail Rampersaud, registered dietitian. “Good habits go a long way and without proper intake Canadians risk serving themselves short of key vitamins and nutrients that contribute to overall health. Meeting the recommended daily servings can be challenging but there are practical ways to get there,” she says.

To help educate Canadians, Rampersaud has also provided insights on the commonly followed nutrition guidelines revealed by the survey:

55 per cent of survey

respondents report consuming eight

a positive finding as this is important for hydration and overall health.

42 per cent of survey respondents report eating protein for breakfast. This helps provide balance and variety at this important meal and some research suggests that protein has a satiating effect that may help people feel full for a longer period of time. 41 per cent of respondents believe that dark chocolate is good for you. While dark chocolate contains cocoa and some studies report that the flavonols in cocoa may have cardioprotective effects, large amounts might need to be consumed to reap the benefits.

A significant number of respondents also report that they eat small meals throughout the day (38 per cent) and avoid eating before bedtime (36 per cent), habits that some may find help them to maintain a healthy weight.

Canadians also revealed a preference for fruit over fruit juice with 34 per cent of respondents saying that they do not think fruit juice is a healthy option. While whole fruit should be chosen first when trying to meet fruit intake recommendations, 100 per cent fruit juice is a convenient and concentrated source of key nutrients.

The survey was conducted between Dec. 18 and Dec. 23, 2013, using EKOS’ unique online Probit research panel, with a random and national sample of 1,250 Canadians aged 18 and older. A sample of this size provides a margin of error of +/- 2.8 percentage points, 19 times out of 20.

Lesaffre confirms yeast products free of ADA and potassium bromate

Amid recent concerns regarding the use of azodicarbonamide (ADA) and potassium bromate as flour and dough strengtheners, Lesaffre North America announced that all its products are free of both. The concerns around ADA and potassium bromate stem from links to causing cancer in laboratory animals.

“The safety and quality of our products will always be our number one priority,” said John Riesch, president of Lesaffre Yeast Corp. and Red Star Yeast Company, in a press release. “We feel it’s our responsibility to make sure bakers not only know our products are safe, but know the risks and presence of dangerous additives, like ADA, in order to ensure and promote the safety of their products as well.”

In the interest of product quality and safety, most recently the company took steps to ensure its yeast products were gluten-free to better serve bakers and companies in the growing gluten-free product market.

In addition, Lesaffre’s Red Star yeast manufacturing plants are BRC certified. Its “A” grade certifies the plants meet all food safety and quality management requirements.

Globe rolls out new branding

Globe Food Equipment Company has a new logo, domain name and website.

The new logo is the first update since 1991 and is designed to be reflective of Globe’s history while projecting a bright future.  Along with the new logo, Globe launched a new domain name and website at www.GlobeFoodEquip.com. The contemporary site features user-friendly navigation that allows for quick location of information, including product spec sheets, manuals, warranty registration, application guides and searchable databases for locating service and sales representatives. The site also provides information on Globe’s trade show participation, industry affiliations and news announcements.

cups of liquid a day,

Barry Callebaut takes over remaining 51% of Biolands

The Biolands Group, a certified bean supplier consisting of Biolands International in Tanzania, Bio-United in Sierra Leone and Biopartenaire in Côte d’Ivoire, is now fully owned by Barry Callebaut.

Barry Callebaut has held a 49 per cent stake in Biolands since 2008 and purchased all of its certified cocoa since 2000. Biolands Group is one of Africa’s largest exporters of certified organic cocoa, working directly with about 70,000 farmers.

With the complete takeover of the Biolands Group, 143 full-time employees have joined the Barry Callebaut Group.

“The complete takeover of Biolands brings Barry Callebaut even closer to thousands of farmers committed to sustainable cocoa production,” said Daudi Lelijveld, vice-president Sustainable Cocoa, in a media release. “Biolands has championed quality cocoa, transparent pricing and fair business practices since it first started working with cocoa farmers in Tanzania more than 13 years ago. We look forward to accelerating our work together with farmers to identify pragmatic and scalable solutions to address the gaps in knowledge, materials and financing which

today limit the ability of farmers throughout Africa to realize productivity gains and improve livelihoods.”

The Biolands acquisition fits well with Barry Callebaut’s overall corporate strategy to become a leader in sustainable cocoa, and gain access to individual farmers in addition to co-operatives. In March 2012, Barry Callebaut launched “Cocoa Horizons,” a CHF 40 million cocoa sustainability initiative to boost farm productivity, increase quality and improve family livelihoods in key cocoa producing countries in Africa and

Asia over the next 10 years. The Initiative builds upon Barry Callebaut’s own Quality Partner Program (QPP), which was launched in 2005.

Biolands is one of the largest certified organic smallholder cocoa programs in the world. Launched in Tanzania in 1999, Biolands has applied a bottom-up cooperation model, working directly with smallholder farmers to ensure fair prices are paid to the farmers and to improve the quality of cocoa and the farmers’ quality of life. This farmer-centric, village-to-port approach guarantees full traceability for every bag of cocoa sold by the 23,000 farmers participating in Tanzania, giving consumers security in knowing this cocoa has been produced in a sustainable and responsible manner. Biolands also supports local cocoa communities. Since starting training and providing support for the farmers in Tanzania in 1999, the production in the area has nearly doubled from 4,500 tonnes in 2002 to 8,000 tonnes today. In 2013, the company provided four primary and two secondary schools with classrooms, desks, teacher rooms and toilets. It also supplied 15,356 books to 24 primary schools. Participating farmers are offered training on good agricultural practices and proper post-harvest management techniques to produce good quality cocoa, labour practices, health and safety, and environmental protection.

Correction: Those interested in opportunities involving Baking Team Canada, should contact Alan Dumonceaux at this correct email address: adumonce@nait.ca

THE BOTTOM LINE

With the sale of Canada Bread underway, 2014 is already shaping up to be one interesting year in baking. As we approach Bakery Showcase, Paul Hetherington, president and CEO of Baking Association of Canada (BAC), took some time to chat with Bakers Journal about the important issues facing the industry in 2014.

Q: Paul, what do you think will be the biggest issues affecting bakers this year?

I think we’re going to continue to struggle with the whole issue of gluten-free. I think that’s a reality and it’s not going away very soon. As a matter of fact we continue to see the growth of the gluten-free market, particularly as a result of those that are going gluten-free for non-therapeutic reasons. In other words, they’re not celiac, they’re not gluten-sensitive; they believe a gluten-free diet is a healthier option. So the challenge for the industry is reformulating to produce healthy gluten-free products. I think this is one area where the industry’s going to have to continue to focus its efforts.

}An area on the regulatory side is dealing with the new Safe Food for Canadians Act. Regulatory modernization is going to put a whole host of new responsibilities on the food industry in general, whether you’re a baker or an industry supplier. Conforming to those new regulations will be important. As an example, every company that sells across provincial borders – we think internet orders will be included in this – are going to have to have a licence. We’re supposed to see drafts of the regulations this spring. One of the main requirements will be for companies to have preventative control plans and that means making sure that you’ve got HACCP traceability one step up, one step back. For some companies this may be a whole new

Retailers will need to focus on making their bakery an inviting destination with interesting products that give customers a reason to make a special trip to their store.

experience. We’re not certain what the rest of the rules are until we see the draft regulations, but it’s going to be a major challenge for the industry moving forward.

‘From what we’re experiencing currently with gluten-free . . . industry’s going to be more involved with the GM debate over the next five years and we will need to respond.’

Another big issue is dealing with social media. We’ve historically relied on a science-based approach when developing our products and ingredients, but a prime example of the new reality for us is what’s happened with azodicarbonamide (ADA). That was the recent Subway announcement. Here’s an ingredient that’s been used since the mid-1960s. Both Health Canada and the U.S. Food and Drug Administration have validated it as safe for consumption and use, but it also has other purposes. We had a situation where a blogger in the U.S., for a variety of reasons, started an online petition, and next thing you know, Subway announced it was dropping the ingredi -

ent, causing a cascade effect. Now others in the industry must decide how to respond. We’ve gone from a sciencebased approach that we’ve historically used to one where social media is having a significant influence rather than the science. These things happen instantaneously. While industry is preparing very logical, science-based responses to these concerns, it’s already too late because it’s gone viral. I see this being a long-term concern that everyone in the food industry has to deal with.

Q: What do you anticipate to be the biggest industry trends for 2014?

The number one trend in the food industry is health and wellness products and the industry is looking at how best to address those consumer concerns. Looking at nutraceutical values like the addition of flax is an example. Some companies are going back to basics. They’re trying to produce their products with the simplest ingredients available. Other companies are looking at trying to go vertical, for example growing their own

grain. They’re looking to produce a quality of product that they can ensure is produced in the fashion they want it to be. This is an example of where the industry is taking some unique steps.

Q: Is there a way the industry can be proactive towards increased consumer demand for healthier products?

I think we’re already starting to see that. Many of the offerings coming out now are designed to provide more of a functional value to consumers; more attributes that have a more nutritious nature. Two areas I’d like to talk about are the removal of trans-fats and sodium reduction. I think it’s fair to say the industry responded very quickly and positively to removing trans-fats from the food supply. We know that it hasn’t been completely universal, but we have pretty much eliminated trans-fats from the food supply, so that’s positive for the industry and positive for the government. With regards to sodium reduction, the industry has responded very positively to that as well. Our own studies show that with pantry breads, for example, the average sodium value has dropped by 13 to 14 per cent. That’s a huge contribution and a significant change by industry, considering salt is such a functional ingredient in the baking process. These are really positive examples of where the industry has acknowledged that we can do some things better. We can look at our existing product lines and improve the nutritional value of them. We can also look at new introductions and offer new alternatives or new products with the intent of making them healthier.

Q: What does the market look like for independent bakers and commercial bakeries?

It’s still going to be a challenging market. I think because of the glutenfree trend, traditional breads will continue to be under pressure; I don’t expect that to change in any dramatic fashion. However, I think there are deep pockets of opportunity, but you have to have a niche product. Who would have thought a couple years ago that you’d be paying four or five dollars for a cupcake? It’s a bit of a divergence from traditional baking, which is more volume-based. I think realistically,

Health and wellness is the big focus for bakeries in 2014.

industry’s going to have to look at smaller runs for more niche-related products.

Particularly with retail bakers, they have to remember their destination stores. The consumer has to make a special trip to visit that store. They can buy bread in grocery stores, gas stations, just about anywhere, but why would the consumer make a special trip to their establishment?

That’s what I think fundamentally retailers have to keep in mind, whether it’s with regards to product offerings or the decor of their facility and how their staff operates. Is it sufficient to have consumers make that special trip to visit me? Do I have that unique or quality product line that’s going to entice consumers? Is my store appealing and welcoming? These are the questions retailers need to ask.

One other issue I want to touch on is biotech wheat. There’s no biotech wheat currently in Canada, but from an industry perspective, again more in the long term, industry’s going to have to address this issue in the next three to five years. Individual bakers are going

to have to respond to biotech wheat being introduced and to balance that off with consumer concerns about genetically modified ingredients. When you look at what’s happening in the U.S., there’s been a variety of initiatives to require labelling of genetically modified (GM) products. We see companies making statements about non-GM and we have the potential for others to make similar statements about their willingness to sell GM or not to sell GM. So it’s going to be a significant issue for industry. From what we’re experiencing currently with gluten-free, it could be to the same magnitude. I think industry’s going to be more involved with the GM debate over the next five years and we will need to respond. / BJ

Julie Fitz-Gerald is a freelance writer based in Uxbridge, Ont., and a regular contributor to Bakers Journal.

For more conversations in baking, visit the profiles section of www.bakersjournal.com

Longtime IDDBA president

Carol Christison passes away

Carol L. Christison, longtime International Dairy-Deli-Bakery Association (IDDBA) president died on March 4, 2014

Christison replaced retiring International Cheese & Deli Association Executive Director, Willard T. Reese in December of 1982 at the Madison, WI-based organization and over the next 31 years built the association into a leading organization in the industry. The association later became known as the International Dairy-Deli-Bakery Association.

Christison had left an executive position with The American College of Sports Medicine to avoid relocating her family and quickly embraced the vision of the

Association –which is to be the essential resource for relevant information and services which add value to all food channels for the dairy, deli, and bakery categories.

“Back in the ’80s, Carol Christison added a real spark to the association including our annual business meetings in Door County where a mixture of business and fun was the order of the day,” said a former board chairman. Starting with only a part-time bookkeeper, the organization has grown to a staff of nearly 30 employees; from 100 corporate members to 1,500, and from less than 1,000 attendees to nearly 9,000 at the Annual Seminar & Expo. Having served on industry committees including RandomWeight UPC and Traceability, these voluntary roles were true testaments to her dedication and commitment to retailers, distributors, brokers, manufacturers and others who share a common purpose to better the industry.

Christison expanded and changed the organizational structure to meet new demands and opportunities and to be more

self-sufficient. She was also well known for her creativity, her annual industry trends presentation, and her abilities in creating a top-notch program for the annual seminar. Christison was also responsible for writing key promotional pieces and leading the annual research study.

Lucie Arendt, senior vice-president and one of the first employees of the IDDBA, said, “Carol has built an effective, committed team and our operations have grown and improved every year thanks to her inspiring, innovative leadership. We will miss Carol’s professionalism, creative mind and friendship.”

“We will most assuredly miss her professionalism and her friendship,” said William Klump, chairman of the board and senior VP of marketing at Butterball. In a previous letter to the board Klump had said, “We are grateful for all that Carol has accomplished in her 30 years of service. She has been a key factor in the growth and success of the Association . . . and at the centre of IDDBA’s transformation into a leading organization, benefitting the whole industry.”

BY LAURA AIKEN

LICENCE TO TRAVEL

If you export or import food across provincial or national boundaries, there are changes coming your way that will affect your wallet and how you operate. These new regulations will apply to everyone, from large commercial enterprises to the small artisan baker in a border city who sells bread to a restaurant in a neighbouring province.

Here’s the scoop: The Safe Food for Canadians Act, which

has been approved, will turn baking into a licensed industry like meat or egg production. This means any business exporting or importing ingredients or finished products within or outside Canada will need a licence, and that licence will only be provided if the operation has a Preventative Control Plan (PCP) that meets the government’s criteria. A broker who imports will need a licence, and so will the bakery that is

bringing in ingredients for a specialty product it is selling locally, explains Laura Pasut, director of food and nutrition policy for the Baking Association of Canada (BAC). Pasut has been working closely with the Canadian Food Inspection Agency (CFIA) as the regulatory move marches forward. She expects to see the first draft of the new rules and guidance documents in late spring, but a timeline for when they will go into effect has not been

publicized yet.

The licence is expected to cost about $250 and will need to be renewed every two years. But this isn’t the aspect of the new rules that bakeries will need to prepare financially for. It’s the PCP that has the potential to bear a financial burden.

“If they currently have a food safety plan [like HACCP], many will meet a lot of the expectations, but perhaps not 100 per cent, such as in the area of traceability

The Big Adventure. You won’t want to miss the best Show in the dairy, deli, bakery, and foodservice business. Camp Foodie is a 3-day adventure in the Mile-High City of Denver, complete with a roster of attendees including the best food buyers, merchandisers, and marketers in the industry; all gathered to network and learn about new products, trends, and new business opportunities.

Set Your Sights High. Pack up your gear and your best hiking shoes as you make your way west at an elevation of 5,28 0 feet to explore over 1,80 0 booths, 3 days of top speakers, a 10,00 0 sq. ft. Show & Sell merchandising pavilion, and other industry events; while you network and exchange ideas with nearly 9,000 of your fellow campers.

Come Celebrate. We’re celebrating 50 years in business by lining up some great business, food, sports, and political speakers to share their knowledge on deli and bakery research, food and consumption trends, emerging technologies, social media, marketing trends, consumer behavior, merchandising ideas, and leadership.

IDDBA’s Show & Sell Center 2014. This idea center delivers peak merchandising ideas, creative sets, new themes, & signage – the creative thought starters you need to help create a better selling environment in your stores. Complete with onsite merchandising advice and an Idea and Photo CD; your whole team will benefit from the creativity and imagination of retail merchandisers in a real store setting.

Peyton Manning What It Takes to Be a Champion

Steve Forbes Leadership From the Ancient World to Today Harry Balzer Eating Patterns in America

Peter Diamandis Achieving Innovation and Breakthroughs

Capt. Richard Phillips Steering Your Ship Through Rough Waters

Gary Vaynerchuk Riding the Hashtag in Social Media Marketing

Harold Lloyd Fishin’ for Sales? Better Change Lures!

Laurie Demeritt Key Shifts in Food Culture

Remarks by Former Secretary of State Hillary Rodham Clinton

Bobby Flay From High School Drop-Out to Culinary Star

documentation, for example,” says Pasut.

The cost of PCP implementation will depend on the complexity of the business, she says. For example, if you have meat or cheese in your products, expectations will be greater. Work is currently being done to see whether established programs and auditors will be able to help with the new requirements.

If the requirements are similar to HACCP, then research on HACCP may

be a starting point for considering what challenges could lay ahead for bakeries that do not currently have a written formalized food safety plan.

The Canadian Food Inspection Agency website lists seven universally accepted HACCP principles. Every country that uses HACCP follows these principles.

The first principle is hazard analysis. At this stage, a plan is laid out to identify all possible food safety hazards that could cause a product to be unsafe for

consumption, and the measures that can be taken to control those hazards.

The second principle is identifying critical control points. These are the points in the production process where an action can be taken to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

The third principle is establishing critical limits for each critical control point. A critical limit is the limit at which a hazard is acceptable without compromising food safety.

The fourth principle is establishing monitoring procedures for critical control points. Highly detailed monitoring activities are essential to make sure the process continues to operate safely and within the critical limits at each critical control point.

The fifth principle is crucial: establishing corrective actions. These actions must be taken to bring the production process back on track if monitoring indicates that deviation from critical limits has occurred.

Visit our new site where you can see some of the previous recipes that we’ve collected throughout the year. Post your own recipe or print off one here - share with other bakeries and friends!

The sixth principle is establishing verification procedures. Verification means applying methods, procedures, tests, sampling and other evaluations (in addition to monitoring) to determine whether a control measure at a critical control point is or has been operating as intended.

The seventh principle is record keeping. Records must be kept by the company to demonstrate the effective application of the critical control points, and assist with official verification (which is done, in Canada, by the Canadian Food Inspection Agency).

Spencer Henson, a professor in the of agricultural economics and business department at the University of Guelph, spearheaded a two year study on barriers to HACCP implementation in the Ontario food processing sector. The research concluded that staff time and associated costs were the biggest expense. Consultants and new equipment were surprisingly far less significant costs. Other challenges Henson and his team discovered included staff motivation, recordkeeping and process management. Implementing HACCP did, however, seem to improve staff motivation to follow food safety and hygiene policies.

The new act and its measures for bakeries are all aimed at improving food safety and traceability. Expectations of

your PCP may differ when importing versus exporting to the U.S. because your products entering their market will need to meet the criteria outlined in their new Food Modernization Safety Act.

“They will have expectations that Canadian manufacturers need to meet in their PCP.

What the two governments are trying to do is make it so that if you pass one, you will pass the other; that your audit will meet the needs of both.”

The guidance documents for the PCP are still in the works, so the specifics of what will need to be done are not yet available. Since the bakery industry is not currently licensed as meat and eggs already are, Pasut says she believes there will be a transition period allowed to give businesses time to get themselves up to code.

Once that period is over, failure to keep your operation up to snuff will carry a potential for penalties. Depending on the infraction, it could start with a warning but lead to a suspension of business, cancellation of licence, or a fine (officially called an Administrative Monetary Penalty, but it will cost you, all the same).

Companies with multiple manufacturing facilities have the option of having one or two licences. The advantage, says Pasut, of having multiple licences is that if something goes wrong at one location you can keep the other one going. If you only have one license, all locations could be shutdown temporarily.

While the regulations are definitely going forward, their specifics are still going through due process. There are several things Pasut recommends bakers and suppliers do now to prepare themselves for what’s to come:

• Keep informed. When documents come out for consultation, give your input.

• Attend the education session at Bakery Showcase. It will provide a good idea of the specific expectations and mark the first time the government will be available to answer questions specific to the baking industry.

• Look and see what your business currently does. If you import, do you want to be responsible for the ingredients or decide to go through a broker instead? Do you currently have a market outside

your province?

• Become a member. If you are not already a member of the BAC, Pasut encourages you to become one to receive additional assistance through the process.

• For now, this affects baking companies doing business over borders. One day, provincial governments may apply the same rules as well, says Pasut. It seems wise to get prepared for the costs of doing business. / BJ

The seminar on the new rules, titled “CFIA Regulatory Modernization for Better Food Safety Outcomes” takes place at Bakery Showcase on Monday, May 5, from 10 a.m. to 12 p.m.

trends ¦

BY DIANE CHIASSON

GET GROWING

As you peruse the isles of Bakery Showcase, keep in mind these seven ways to expand your bakery business

Are you thinking about opening a second store, or looking for ways to expand your business? Instead of going through the hassles of looking for real estate, dealing with major construction, and suffering the headaches of opening another branch, consider these seven other ways to expand your company without increasing your overhead.

1. CREATE A DINING AREA

Adding a café or dining area to your bakery is a great way to increase sales, and build up a regular clientele. Your bakery can be not only a place for customers to buy their breads and pastries for home, but a place to stop for breakfast and lunch as well. Instil a customer loyalty program to keep them coming back.

}campaigns. If your bakery makes a specialty product that is unique to your store only, consider offering this product worldwide.

4. BAKE PET TREATS

Many people treat their pets like their children, so it’s likely that they will want to feed their pets healthy treats as well. Consider launching a line of treats for cats and dogs like dog biscuits or peanut butter treats made with whole wheat or barley. Be creative with the sizes and shapes of your pet treats, and use clever labelling and packaging to sell them. Keep a bowl of water and some sample treats outside your bakery to let customers know that you are a pet-friendly store.

5. OFFER CLASSES

Expand your bakery by building a demo kitchen with glass doors that can open and close. This way, the kitchen can serve

Many restaurants and caterers do not handle baking on-site, so this is a good way to get your products out to the public. Do cross-advertising and promotions at both places to double your exposure.

Consider launching a line of healthy treats for cats and dogs. Be creative with the sizes and shapes of your pet treats, and use clever labelling and packaging to sell them.

2. ADD A COCKTAIL BAR

If you already have a café or dining area in your bakery, consider adding a cocktail bar to give your customers a place to go to at night. Serve fun cocktails that pair well with light sandwiches, pastries and other delectable items from your bakery. Play interesting music, host theme nights, trivia nights, and invite local bands to play at your bakery. Offer board games and books to keep guests entertained.

3. OFFER ONLINE SERVICE

Consider setting up an online mail-order site that will allow your customers to order their baked goods remotely for either pick up or delivery. Regular customers should be able to save their purchase orders so that they can have their weekly staples on file at all times. This is also a great way to add customers to your database for e-mail marketing

as a production facility and a place for baking demonstrations on the weekend, or as a classroom for baking or cake decorating lessons. Hold scheduled baking demonstrations, and allow customers to try samples. The demonstrations and classes are great ways to draw new people to your bakery, and it is more than likely that your students will not walk away from your bakery empty-handed.

6. RENT YOUR SPACE FOR PRIVATE PARTIES

For additional income, consider renting out the room for private events, or put together a children’s birthday party package that includes all the food, loot bags, and of course, the birthday cake! To keep the kids entertained, have them make their own pizza and/or decorate a cupcake.

7. WORK WITH LOCAL CATERERS AND RESTAURANTS

Get in touch with local restaurants or catering companies to see if they would

like to use you as an outdoor vendor to supply their breads, pastries and desserts. Many restaurants and caterers do not handle baking on-site, so this is a good way to get your products out to the public. Do cross-advertising and promotions at both places to double your exposure. If caterers are not interested in working with you directly, consider asking them to refer you to their clients, and offer them a small percentage in return.

Consider implementing any one of these seven ideas as a great way to grow your bakery without increasing your overhead. / BJ

Correction: In a previous column, spelt and kamut were referred to as gluten-free. These grains are not gluten-free.

Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for more than 25 years. She provides innovative food and retail merchandising programs, interior design, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or at chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.

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THE FINALISTS

Bakers Journal will be bringing the top three cupcakes in our Great Chocolate Cupcake contest to Bakery Showcase where a winner will be determined. Bakers Journal would like to thank Callebaut, Cinelli Esperia and Mimac Glaze, sponsors of The Great Chocolate Cupcake Contest. The three finalists were narrowed down based on their written entries, which were scored points according to the following criteria: pitch (15), recipe innovation (10), unique twist (5) and marketability (10). Congratulations to the finalists!

Janet Somers, head baker at The Flour Shoppe in Ottawa

• The Nanaimo Brownie Cupcake

1. Why did you become a baker? Baking has always been a part of my life. Growing up, I could often be found in the kitchen with my mom, helping her with anything from rolling and cutting out cookies to kneading and braiding bread dough. While away from home at university, I was always the go-to for making a birthday cake or satisfying a craving for late night chocolate chip cookies! It was after those four years of supplying homemade treats to friends and roommates that I realized how rewarding it felt to make someone smile or brighten someone’s day with something I had made. What was once just a fun hobby suddenly became something I wanted to do professionally, so I enrolled in baking and pastry school at George Brown College and have been working in the industry ever since.

2. What makes you passionate about cupcakes?

I am passionate about cupcakes because I like a challenge. Finding the perfect balance of flavours and textures does not always come easy, but I am always ready to try and pack as much flair as I can into each bite.

3. What is your favourite type of chocolate and why?

My favourite type of chocolate is the ever-controversial white chocolate. Despite lacking cocoa solids, white chocolate certainly does not lack flavour. There definitely is good quality white chocolate out there and it can have the same kind of sweet and creamy flavour that milk chocolate is loved for. My favourite thing to do with white chocolate is slow roast it in the oven until it starts to caramelize. Roasting the chocolate opens up a whole new dimension of rich flavours that I think even the most adamant white chocolate hater would appreciate.

4. What will be the next trend in cupcake flavours?

I think the next trend in cupcake flavours will be a resurgence of retro classics and play on nostalgia. It has been said for years now that cupcakes are just a trend and this or that “is the

new cupcake.” However, people have been enjoying cupcakes for decades and even if the hype of the stand-alone cupcake shop has cooled down, we are going to see people returning to their favourites. The vanilla confetti cupcakes they had at a childhood birthday party or the chocolate cupcakes they made with mom for the school bake sale; it’s these familiar and comforting flavours that bring people back again and again.

5. Why should your cupcake win the Bakers Journal Great Chocolate Cupcake Contest?

While it strays from the classic interpretation of our cake based cupcakes, the Nanaimo Brownie demonstrates what we consider our greatest challenge at The Flour Shoppe... to continually take the cupcake to another level! Despite its small size, the greatest thing about cupcakes is that they can be anything

they want to be! A classic square, candy bar, your favourite ice-cream, many of our favourite cupcakes are familiar flavours put into new packages. The Nanaimo Brownie should be chosen as the Greatest Chocolate Cupcake because not only is it a delicious take on a Canadian favourite, but it embodies the opportunities that cupcakes present creative bakers!

Sarah Allman, pastry chef at Bouwa Whee Catering at Diavik Diamond Mine, NWT • Classic Chocolate Cupcake

1. Why did you become a pastry chef?

When I was eight, I made my first cake, and it was good. I revelled in the praise I received and I won’t lie, it made me feel great that I was good at something.

2. What makes you passionate about cupcakes?

Who isn’t? I mean, they are perfect little cakes with endless flavour possibilities.

3. What is your favourite type of chocolate and why?

Milk chocolate is my favourite! OK, all you purists who feel it’s a disgrace to like anything less then 70 per cent pure chocolate, don’t go hatin’ now. I like what I like. I have a serious sweet tooth, so if it’s bitter it’s not for me.

4. What will be the next trend in cupcake flavours?

This is where I become a purist and believe in keeping it simple. Chocolate and vanilla made with quality ingredients will always win my heart. However, I wouldn’t be shocked if I saw some deep fried hybrid of a cupcake and a doughnut. Start trending #cupnuts anyone?

5. Why should your cupcake win the Bakers Journal Great Chocolate Cupcake contest?

My cupcakes are classically wonderful: moist and rich and made with quality ingredients. They simply put a smile on your face when you eat them, and isn’t that the best thing about a cupcake?

Laura MacLean, owner and chef at Omg! Cupcakes, Grande Prairie, Alta.

• Oh! My Gosh Ganache! Cupcake

1. Why did you become a baker/pastry chef?

My interest in baking began with my first Easy Bake Oven and growing up with a mom who loved to bake and always had a homemade dessert at each meal. My mom recognized that interest and for Christmas one year bought me a beginner cake decorating

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kit. Cake decorating and baking developed into a hobby as a teenager and continued throughout my life. I settled into an accounting and small business consulting career, but at age 46 (seven years ago), without hesitation and with the support of my family, I enrolled in culinary school. My passion remained with baking so I furthered my education at the Wilton school in Chicago and mastered my skills in cake decorating. I haven’t looked back since the grand opening of Omg! Cupcakes on Valentine’s Day in 2010.

2. What makes you passionate about cupcakes?

I am passionate about cupcakes for SO many reasons. Primarily because of the freedom for fun and creativity that they allow their creator! They are deliciously fun and come in a multitude of delicious flavours ranging from traditional chocolate to Guinness chocolate and Baileys Buttercream.

The ideas are endless with cupcakes! The icing designs and flavours are limited only by your imagination and whimsical names like our Go Banana, Dirty Blonde or Strawberry Lovealicious only enhance the buying experience for our customers. I love cupcakes because it was one of the first things I learned to bake. For many of us, they remind us of our childhood because it is a treat we have all grown up with or baked with our moms.

They are less expensive and less indulgent than a whole cake and buying a variety of cupcakes allows everyone to choose their favourite flavours. They are convenient to eat and easy to transport.

Cupcakes are an old fashioned treat that generations of kids have enjoyed, but they’re not just for kids anymore. Our customers range in age and are both men and women. People celebrate all year long so unlike ice cream, they are non-seasonal, which is a great benefit as a business owner. They really are timeless because they can be designed to suite any occasion people want to celebrate.

3. What is your favourite type of chocolate and why?

My favourite type of chocolate is definitely dark chocolate. I have always found it to have a deeper, richer chocolate flavour than milk chocolate, especially when we use it in our chocolate ganache. When we dip our cupcakes in dark chocolate, the flavour stands out

much more than with milk and provides a deep, dark, shiny coating, which makes the cupcakes look fantastic! I find it easier to work with as well.

4. What will be the next trend in cupcake flavours?

Cupcakes are definitely trendy and I’ve seen more savoury flavours appear over the years, although they are not my personal preference. Sweet and salty has been growing in popularity, with flavours like Salted Caramel. Our Guinness Beer and Bacon is always a favourite when we bring it back each Father’s Day.

Spicy is also trendy with flavours like Frank’s Red Hot or Mexican Chili Chocolate, which have yet to hit the menu at Omg! I also think buttercream is back! Yay! Fondant topped cupcakes were trendy and very pretty, but also extremely time consuming and therefore expensive. Cupcakes should taste as good as they look and fondant toppers rarely get eaten. In my opinion, it is primarily about the quality and taste, and buttercream is just better!

5. Why should your cupcake win the Bakers Journal Great Chocolate Cupcake contest?

Our cupcake should win because, for many reasons, it really is a special cupcake. It not only looks fantastic, but more importantly, it tastes fantastic and has a history for me, like many great

recipes do! It was a family favourite recipe growing up and so has much sentimental value. To this day we still all bake it and continue to call it Laraine’s chocolate cake, which was my mom’s best friend’s recipe. It’s one of those recipe cards you have that you can barely read because it’s covered in chocolate and grease because it’s been used so many times. It was the first cupcake I just knew, I had to have on the Omg! menu, and one that I am very proud to have entered and shared in the competition.

The chocolate cake itself is extremely moist and after being hand dipped in a silky smooth, dark chocolate ganache, it is like the moisture is sealed in. The ganache coating gives the cupcake a beautiful shine and provides a wonderful base for the buttercream frosting without making it too sweet, but at the same time adding an intense chocolate flavour.

Our buttercream frosting that tops this cupcake really is the best! It’s made with the best ingredients. Real butter and heavy cream! We whip it, and whip it good, so the buttercream is light and fluffy and melts in your mouth.

This cupcake is our signature flavour and top selling cupcake since opening three years ago. It is a water-based cake which is affordable, and the recipe is very straight forward and simple to make using basic ingredients we all have in our kitchen. / BJ

PHOTO: LAURA MACLEAN

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LAURA AIKEN

CREATING CONVERSATION

Canada’s grain industry has a new national voice, and it’s been working to sing itself into the spotlight with all the gusto of Celine Dion. The Healthy Grains Institute is a non-profit, scientifically driven organization with the mandate of delivering credible, authoritative, positive messaging on the value of grains in the human diet.

The HGI was born in response. Not content to take another bottom-line bruiser like the Atkins diet, the major players in Canada’s bread industry rallied behind the creation of a national body to respond to the allegations made in Wheat Belly and the ensuing anti-wheat sentiment. The organization officially took flight Nov. 27, 2012, and is governed by a board of directors that comes from the for-profit and non-profit sectors. The governing board is guided by a scientific advisory board. Defending attacks on wheat is just part of its mandate; its broader activity is to act as a voice that talks to Canadians about the health benefits of grains.

Christine Lowry, M.Sc. and RD, is the nutrition and policy advisor for the HGI. The institute’s mission is bigger than a branded message, she says, because it was recognized by industry that the information should be unbiased, ethically sound and delivered by a credible body, not private business. A goal was also set to unite all the stakeholders, from field to fork, in the chain of growers, millers, handlers and everyone else invested in delivering an accurate message about grains.

The HGI promotes new and upcoming science on the health benefits of grain and eating habits over time, highlighting that whole grains are associated with lowering rates of heart disease and cancer, reducing abdominal obesity and inflammation, as well as having a good impact on brain health.

across the country have done some consumer communications, but Lowry says when she travels and speaks she often

}A goal was set to unite all the stakeholders in the chain of growers, millers, handlers and everyone invested in delivering an accurate message about grains.

“There’s been a huge void not having a national body that provides information in a way the media, and stakeholders – dietitians, cardiologists, fitness leaders, bloggers – can use. All these people all looking for this [information], and that defined the niche.”

Previously, smaller grains organizations

hears these smaller bodies express gratitude for the HGI’s existence because they don’t have the money to do what a national body is capable of.

“It’s almost like sowing that thread across Canada and having them support us so we can centralize the message and the resources for those who have an interest.”

The HGI is modeled after the Grain Foods Foundation (GFF) in the U.S.,

which was formed in 2004. Having a sister-like organization has been fortunate for the HGI, says Lowry, as its leaders can learn from its older southern friend. She has met with the GFF, and the two bodies intend to work closely together. They even share one scientific advisor and, of course, a similar set of objectives and activities.

WHAT DOES THE HGI DO ALL DAY?

The HGI’s primary activity in its infancy has been establishing the messaging and tools to deliver its communication. The HGI is working on and sharing its messaging work with the GFF, says Lowry, with the idea being to take the best of each other’s work (although the HGI is in the very early stages of this).

Currently, the HGI is focused on finalizing a wheat/grain infographic and getting an e-news up and running.

Lowry recently completed a stretch of intensive interviewing with stakeholders, including the advisory board, dietitians and other leaders in the health and medical community. The purpose was to get a solid understanding of what their views are concerning wheat, gluten and weight. From there, Lowry says the institute will synthesize and further refine the messaging.

Part of the communication strategy is also hitting the right tone for delivering science-based information. The HGI is seeking to ensure its communications strike a chord with consumers.

“We know that boring facts aren’t motivating. The information needs to be scientifically sound, but emotionally engaging so it’s more consumer focused,” says Lowry.

The scientific advisory board plays a key role in making sure the facts are scientifically sound. It’s a council of three: Harvey Anderson is a professor in the departments of nutritional sciences and physiology and the department physiology director for the program in food safety, nutrition and regulatory affairs at the University of Toronto. Ravindra (Ravi) Chibbar is a professor and Canada research chair of crop quality for the department of plant sciences at the University of Saskatchewan. Julie Miller Jones, is a professor, nutritionist, scholar and professor emeritus of foods and nutrition at St. Catherine University in Saint Paul, Mich. Each member holds an esteemed biography in his or her respected fields.

For the first 18 months, the scientific advisory board focused on vetting all of the messaging the HGI was putting together. In terms of new research, the institute is currently reviewing two small proposals that have come its way. Lowry says that if they are sound proposals she will recommend they be done in concert with the GFF who has a much stronger financial base at this stage. The GFF is currently doing a systematic review of research on wheat that will pull together and summarize findings across the existing pool of research.

As the institute has forged ahead, it’s slowly expanded its circle of influential associates. Lowry notes that Nancy Ames at the University of Manitoba and Richardson Centre contacted the HGI

over the allegation that wheat has changed over the years because she wants to help them answer that question. Carol Greenwood and Dr. John Davignon are affiliates who advise the scientific advisory council. Three registered dietitians – Kim Arrey, Cara Rosenbloom, and Gloria Tsang – have their faces and credentials on board.

Lowry is excited to be bringing together all the science and medical researchers who have expressed interest

in being associated with the HGI and are aware of it. For a young organization, these are great victories towards longterm success.

ROLLING UP THEIR SLEEVES FOR THE ROAD AHEAD

The HGI has its work cut out for it. Nutrition is complicated, and it’s a silver bullet world. Lowry has seen eggs and beef take a beating, and feels that eventually the wheat bashing will pass too.

People prefer the simplicity of being told one prescriptive thing to do, says Lowry, and that’s part of the reason for the success of books like Wheat Belly. People also gravitate towards anecdotal evidence.

“In Edmonton someone mentioned, ‘Well, my hairdresser has gone gluten-free and keeps telling everyone how much healthier it is’. In a community the hairdresser talks to everyone and knows everyone’s personal life, so what we’ll do is give you those key sound bites that make her think twice,” explains Lowry. “People

think of gluten-free like smoke-free or fat-free: because it’s free it must be better. How do we develop a counter to that when that’s the way everyone is moving?

Because it rests on the laurels of its scientific ethics, the HGI won’t be able to offer a one-stop shop solution to weight loss or total wellness, but it will be able to focus on educating in ways that get consumer attention and bring balance to the overly simplistic arguments currently in circulation. The HGI can promote new and upcoming science on the health

benefits of grain and eating habits over time, highlighting that whole grains are associated with lowering rates of heart disease and cancer, reducing abdominal obesity and inflammation, as well as having a good impact on brain health.

“Nutrition has so many different tenets in it, and it’s never a black and white situation,” says Lowry. “What I can tell you is that eating patterns are much more important than individual foods. It is the eating pattern over the long term that has the benefit. Eating one food isn’t going to save you and removing a food group isn’t going to save you. It’s the eating pattern, and that’s what we have to teach people, but unfortunately no one is out there teaching nutrition. It’s not in the classroom, and the government doesn’t take responsibility, so it becomes what I hear from my friends, what I read on the Internet and what’s out there on the Twitterverse.”

The Twitterverse can work for all sides. Lowry says she felt great about the impact of her previous three speaking engagements because of the number of people in the audience tweeting the facts she was delivering. This helps achieve an HGI goal of bringing balance and perspective to the conversation.

With a clear strategy for moving ahead, Lowry says growing the membership is very important. The HGI is financially backed by industry partners who helped get the organization off the ground: the BAC, the Canadian National Millers Association, Canada Bread, Weston Bakeries, Grain Growers of Canada, the Alberta Wheat Commission and Grain Farmers of Ontario. The organization isn’t receiving any government funding yet so it’s relying on growing its base of supporting members.

The structure is set up to allow for different membership fees and benefits to finance all different sizes of businesses. It is designed to be accessible to small independent retailers, too.

Bakers can access the HGI’s resources at www.healthygrains.ca. There are a number of fact sheets and studies available. No matter where your business is invested, it’s imperative to understand both sides of the story. / BJ

The Healthy Grains Institute will be represented at the Baking Association of Canada’s booth at Bakery Showcase.

BEYOND CANADA

Earning a solid reputation for consistent, high-quality or value-driven products will help you build a strong consumer base at home, but eventually future growth may mean looking beyond your nation’s borders.

Naturally, the U.S. is Canada’s largest trading partner and often the first country of focus when exporting food products; something that is not likely to change given its proximity to Canada and the similar food preferences among American and Canadian

consumers. However, Canadian exporters shouldn’t overlook the rapidly growing opportunities that exist in emerging markets. According to research by Global Industry Analysts, the global baked goods industry is expected to exceed US $310 billion in 2015, representing a growing market fuelled by busy lifestyles and less time to prepare meals. Athar H. Shah, regional specialist of the Middle East and North Africa for the Ontario Ministry of Agriculture and Food (OMAF), says there are two regions that offer huge potential for exporting

bakery products: the Middle East and Asia-Pacific.

“In my opinion, the Middle East gives us the best potential for emerging markets. Eighty to 90 per cent of what they eat is imported, particularly high-end bakery products. They’re importing everything from Australia, New Zealand, Europe and the U.S. Most of the products they bring in are frozen or par-baked because of the distance they’re travelling. Canada has started exporting there over the last couple of years and we’ve been very successful in making inroads. For

example, a couple of cookie companies have been very active in the Middle East and a high-end artisan bread company has also started selling into that market,” says Shah.

Shah explains that the Middle East’s reliance on imported food has to do partly with their geographic location and partly because oil-rich countries like Saudi Arabia and the United Arab Emirates (UAE) have a higher rate of disposable income. Increased westernization in these countries is creating similar food trends to Canada’s market, like

healthy bakery options and gluten-free products. The global market is taking notice and the region is now attracting bakery exporters from around the world.

“We have seen from experience, everyone from all over the world is competing in the Middle East with cookies and breads, so it’s smart to go in with something that isn’t already being done. Obesity levels are very high in that part of the world so healthy alternatives are good. Healthy cookies, like flaxbased or sugar-free, and artisan breads have all started to sell well in this market,” says Shah.

Through Planet Retail, a provider of global retail intelligence, Shah found that Saudi Arabia’s mass grocery retail sector grew by more than 40 per cent between 2004 and 2009, representing the largest market in the Middle East. The top 30 retailers in this sector capture just 27.6 per cent of the country’s market share, proving that most of the retail activity is conducted by other smaller operators and through traditional channels.

A Market Indicator Report issued by Agriculture and Agri-Food Canada (AAFC) in April 2011 found that rapid infrastructure growth in the Middle East and North Africa, along with a booming tourism industry, will facilitate trade in the region. An AAFC Market Analysis Report issued in June 2011 also showed that both Saudi Arabia and UAE saw significant growth in the grain-based product sector, including pasta/noodles, bakery and processed snack foods. Here are numbers: In 2010 there were 166 new grain-based product launches in Saudi Arabia and 29 in UAE. Opportunities for imported bakery products clearly exist here, making it a great possible option for Canadian bakeries looking to enter international markets.

Another lucrative emerging market for Canadian food exporters is Asia-Pacific. This region includes giants like China and India; however, Shah mentions that there is plenty of local competition that doesn’t exist in the Middle East.

“China and India are good emerging markets, but in India for example, there is good competition from local bakeries. But that doesn’t mean there aren’t opportunities.”

Nevertheless, the exploding population in China and India, along with increased westernization and the emergence of China’s middle class are

all positive indicators of export opportunities that Canadian bakers can capitalize on.

Despite the encouraging data in these regions, it is important to acknowledge the barriers that Canadian exporters face, particularly within the baking industry. As Shah points out, the biggest challenge for Canadian food exporters is the high cost of ingredients here in Canada.

“As the sector specialist in bakery, cereal and milling for the province of

Ontario, I work closely with these companies and hear a lot of feedback from them. One thing I repeatedly hear about from companies big and small is that the cost of, let’s say cheese, is so high they’re not able to compete in the international market. Sugar and dairy prices, especially butter, are very expensive in Canada, so the cost of these raw materials is a major barrier when entering the international market,” Shah explains.

Another obstacle identified by Shah

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is the fact that in many cases Canada has focused solely on exporting to the U.S. and is therefore not as savvy when it comes to other markets and the potential that exists there. To promote the exporting of goods to other regions, OMAF offers assistance to help connect Ontario food companies with global buyers. The organization plays a “matchmaking” role by connecting buyers from emerging markets with Ontario food manufacturers, thus offering support to Ontario exporters.

The job growth that comes with bakery export opportunities is significant, particularly in Ontario, which Industry Canada says accounts for 84 per cent of total bakery exports in the country. According to OMAF calculations based on Statistics Canada data, each $10 million increase in Canadian food exports creates 82 full time jobs across the country, with 67 of these lying in Ontario. Labour income would also increase by $3.3 million in Canada, including $2.7 million in Ontario and

the total GDP would increase by $7.4 million across Canada, with $6.2 million of that occurring in Ontario.

In order to successfully increase export opportunities, Canada must stay on top of ever-changing international health and safety regulations. While Shah notes that Canadian bakeries are aggressively ready when regions like Europe add required certifications to their guidelines, it can be difficult to anticipate what will be required elsewhere. Jennifer McCreary, technical manager of training services at the NSF-Guelph Food Technology Centre (NSF-GFTC) has been closely following the new U.S. Food Safety Modernization Act (FSMA) since it was signed into law on Jan. 4, 2011.

“Part of the issue for Canadian exporters is that even though the rules are published, there’s a comment period and with FSMA rules they’ve had quite a few extensions on the comment period. But it’s very unlikely that they are going to change significantly from the rules that are already published,” says McCreary.

Interpreting the new rules represents another set of challenges for Canadian bakers.

“The most difficult thing is trying to figure out what is being required in those rules. The one that’s going to affect most bakers will be preventative controls for human foods... Anyone exporting to the U.S. must have in place what they call hazard analysis and risk-based preventative controls, which is very similar to a HACCP plan. It’s going to be very similar, but not equivalent,” says McCreary. “For the most part, anybody who is already exporting to the U.S., I’m sure, would already have a HACCP plan because it’s probably been a customer requirement for them, but they may not have documented as well as they should have the likelihood and the severity of the hazard. What FSMA would be requiring is a documented risk-based program.”

Both Shah and McCreary say that Canada’s food safety regulations measure up very well to other countries’ guidelines and Canada is known globally for providing a safe product. FSMA will now require food exporters to the U.S. to take their program one step further. Under FSMA, all registered facilities will be required to

DeaDline: Sept 30th, 2014

conduct a hazard analysis, implement preventative controls and develop a food safety plan.

The Canadian government has also responded to demand for tighter food safety controls with the new Safe Food for Canadians Act, which will consolidate a patchwork of various regulations that were created over the years. The Safe Foods for Canadians Act takes effect in January 2015 and focuses on the following three areas: improved

food safety oversight to better protect consumers; streamlined and strengthened legislative authorities; and enhanced international market opportunities for Canadian industry. Among other rules, the new act will require companies who ship products between provinces to be registered with the Canadian Food Inspection Agency (CFIA).

While the Safe Food for Canadians Act may initially be a headache for

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Canadian bakery owners, the end-result may actually help exporters easily meet international guidelines, like those outlined in FSMA.

“For FSMA, exporters will probably have to go through some additional audits, but financial implications will go back to what kind of program and how good their programs are already. They will have to make sure all of their documentation is in order, but they would also have to do that for the Safe Foods for Canadians Act,” explains McCreary.

For Canadian bakery exporters, identifying potential markets, understanding their food safety regulations and catering to popular trends will be a recipe for success. Fortunately, global food trends are very similar to Canadian food trends, making this part of the equation a no-brainer. According to Shah’s research, there are three main global food trends that are resonating with consumers around the world: health and wellness; simple, clean products; and quality and value.

Karen McPhee, technical manager of product and process development services at NSF-GFTC, says the big trends in Canada are clean labels and health and wellness options like ancient or alternative grains, and gluten-free products.

“One of the big trends right now is the clean label and simplicity factor. It affects the baking industry in terms of using ingredients that consumers can understand and relate to. Maybe they have these ingredients at home in their own cupboards. This is one that we certainly see continuing. A high percentage of our projects involve a clean label focus or at least target product ingredient declarations that have a clean label,” McPhee says.

Creating a business plan to export your bakery goods beyond Canada’s borders is no doubt time-intensive, but the potential that awaits is worth investigating. / BJ

For more information on exporting and trends, don’t miss these two seminars at Bakery Showcase, both happening on Tuesday, May 6: Exporter Alert (10:45 a.m. to 11:15 a.m.) and What the Trend is Going On? (11:15 a.m.to 12:00 p.m.).

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BY DR. JOHN MICHAELIDES

A BREAK IN TRADITION

New and unusual ingredient sources are turning up opportunities for bakers to add intriguing flavour and functionality to their products

}As the ingredient industry expands, develops and exploits many new sources from plants, animals, algae and fungi, a plethora of choices for the food industry are becoming available. These non-traditional ingredients go beyond your basic classic ingredients. The basic and traditional ingredients for the baking industry can be divided into two general groups: those that are necessary because of their functionality in producing an acceptable product and those that are incorporated for other reasons such as providing specific taste, flavour, indulgence or additional health benefits. The basic ingredients required for producing a baked product are flour, yeast or chemical leavening agents, salt and sugar. Beyond these, other ingredients such as milk and milk powders, dietary fibres and minor ingredients such as enzymes, dough conditioners, emulsifiers and others may be required.

for certain artificial colours. Much research is being carried out investigating natural colours from carrots of varying hues, purple potatoes, beets and certain fruits. Commercialization of such natural colours is an exciting field and there are many promising opportunities.

Fruits and vegetables are also an ideal vehicle to deliver health benefits, mainly because they contain large quantities of antioxidants and other beneficial compounds. They can be incorporated into the baked goods fresh, preserved or in powdered forms.

Quite often the highest quantities of the antioxidants found in fruits, vegetables, grains and other seeds are present in the outer layers such as the skin of fruits and the bran of grains and seeds. Specifically, the skins of tomatoes, apples, peaches, pears, grapes, plums and other fruits contain more antioxidants than the whole fruit. Traditional processing practices in

Recent sources of non-traditional proteins include the algae spirulina, chlorella and red seaweed. They are available as powders from these algae and contain high amounts of protein and other vitamins and minerals.

Different coloured carrots are being studied for their potential as natural colourings.

But let’s get beyond the basics and take a look at some of the non-traditional ingredients begging to be explored.

YOU NEED 7-8 SERVINGS OF THESE A DAY…

The use of fruits and vegetables in baking has been expanded beyond the raisins and blueberries of the world to encompass much potential in new exciting additions. Baked goods that incorporate fruits and veggies will satisfy many of today’s consumer demands and contribute to their health and well-being. Consumers are looking for natural ingredients and flavours and fruits and vegetables can often satisfy this need. Fruits can provide a plethora of flavours that will replace many artificial ones currently used in the manufacture of baked goods. Fruits and vegetables can also be used as substitutes

the food industry discarded these outer layers as by-products and sold them as animal feed or disposed them in landfills. But recently, the health benefits of these byproducts are being recognized. Researchers in many parts of the world are investigating byproducts such as fruit peelings, pulp, seeds, skins and many others for their antioxidant capacity and seeing what ingredients can be made from them. One example of this is the production of grape skin flour, which is high in the antioxidant resveratrol. The byproducts of wine making, namely skin and seeds, are being used for the development of new ingredients. Grape seeds are used for the production of grape seed oil and the skins for the production of grape skin powder. This grape skin powder can be incorporated into breads, pasta and other food products, thus enhancing the antioxidant activity of such products.

Similarly, apple skin contains triterpenoid compounds, as well as other antioxidants and health promoting compounds. Apple skin powder is now available in the

market to be used as an ingredient that can boost the health benefits of baked goods and other food products. Specific antioxidants and other health promoting compounds are also extracted from these sources and are available in a more powerful form to be used in food products. These may be more expensive and their use in formulations may be more prone to regulatory issues. Commercial production processes for stable antioxidant rich ingredients has to be carefully considered. Normally ingredients for the food processing industry are in the form of powders. The production of powders from these products requires dehydration, which is normally done with exposure to heat. Elevated heat reduces and sometimes completely eliminates the antioxidant activity. Various new gentle processing technologies have emerged recently to address this challenge. Preserving the antioxidant activity of ingredients will be meaningless if the antioxidants cannot reach the consumer. We must also not overlook the fact that it is very important that the food processing be adequate to safeguard the consumer from the danger of food pathogens.

In some cases the source of such ingredients may be modified to produce different or higher amounts of an existing compound that will provide an improved

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ingredient. Modifications can be done by genetic engineering or exposure to some form of energy. Genetic manipulation results in the production of GMO ingredients, which are currently highly controversial. One case of producing an ingredient with higher amounts of vitamin D is the exposure of fungi to UV light. Vitamin D occurs mainly as D2 ergocalciferol (obtained through diet) and D3 cholecalciferol (produced in the skin upon exposure to UV light). Vitamin D2 is commercially synthesized by the

irradiation of plant sterols with UV light. Recent research has shown that vitamin D2 content of mushrooms can be significantly elevated by their exposure to UV light. The reason for the increase is due to the conversion of ergosterol found in fungi to ergolcalciferol (vitamin D2). Recent developments for the baking industry, related to this discovery, include the manufacture of yeast with high levels of vitamin D2 based on the exposure to UV light. This represents a significant innovation that will allow natural

fortification of bread and other yeast raised baked goods with this vitamin.

GOOD FOR THE GUT

Prebiotics and probiotics are two types of ingredients we are hearing a lot about these days. Prebiotics are basically any non-digestible food that can benefit the human body by stimulating the growth and activity of beneficial bacteria in the colon. They provide the food for the beneficial bacteria in the colon, which in turn by their action, results in numerous health benefits. There are a great number of substances that can provide that role. These include various short chain fructo-oligosaccharides such as inulin, gums, malto-oligosaccharides, polydextrose, galacto-oligosaccharides, resistant starches and many others.

Probiotics are also available for use for direct colonization of the large intestine, but may be more difficult to apply into baked good formulations due to their sensitivity to heat. A proper diet containing the appropriate prebiotics will result in a natural buildup of the probiotics in the gut of a healthy individual.

PROTEIN OF THE SEA

Protein is another ingredient that provides health and nutritional benefits when incorporated into food products. Incorporation of protein into baked goods can be carried out using many forms. Protein concentrates and isolates from soy, pea, whey, canola and others are available to boost the protein content of baked goods. Recent sources of non-traditional proteins include the algae spirulina, chlorella and red seaweed. They are available as powders from these algae and contain high amounts of protein and other vitamins and minerals. In addition they are available as hydrolysates, which are better assimilated in our diets.

R&D is leading to exciting new avenues in baking that are tasty and healthy. Try taking a tour past the basics: you never know what new product awaits. / BJ

For more information, or fee for service help with food technical and processing issues and needs please contact Dr. John Michaelides at John Michaelides Consulting. He can be reached at 519.743.8956, at Bioenterprise at 519.821.2960 or by e-mail j.jmichaelides@ gmail.com. Bionterprise is a company of experienced professionals that coach and mentor emerging agri-technology companies from planning to start-up to profitability and beyond.

SCHOOL OF DESIGN

From Humpty Dumpty to Jack and Jill, everyone has a favourite childhood nursery rhyme that can prompt and instant smile. Childhood rhymes recall a time when nothing was impossible and wild imagination ruled the day. The exciting College Creative Challenge is back at Bakery Showcase, with teams from Niagara, George Brown and Centennial colleges looking forward to transporting spectators back in time with their nursery rhyme-themed cake showpieces.

The baking and pastry arts programs from each college has put together five-person teams to showcase their creativity and design skills in a friendly competition that will be judged by attendees at the show. With each team putting in as many as 100 hours to brainstorm, design, practice and assemble their 3D showpieces, students will be immersed in all facets of the event. In addition to honing their technical skills, time management and teamwork will be crucial to complete the design challenge.

Craig Youdale, dean of Niagara College’s Canadian Food and Wine Institute, says their students are excited about the theme.

}“This whole thing is about creativity and having fun. Obviously there’s a lot of skill, but that aside, the theme lets you use your imagination. Nursery rhymes are somewhat abstract, interpretive and very visual, so I think it’s a perfect theme for our students.”

With each team devoting as many as 100 hours to brainstorm, design, practice and assemble their 3D showpieces, students will be immersed in all facets of the event.

ator for Centennial College’s School of Hospitality, Tourism and Culture, says that without the honorarium, the challenge wouldn’t be possible.

all of their baking techniques, including mixing, scaling, temperature control, and humidity control that they’ve been practicing for the last two semesters. After that comes the more delicate, artistic side of the challenge.”

Peter Storm, coordinator of Niagara College’s baking and pastry arts program, will lead his team through the challenge, while George Brown’s team will be led by Chef Laura Bryan and Chef Donna Sanche. Centennial’s team will be lead by master chocolatier Chef Norbert Maushagen.

Each team will receive an honorarium from the Baking Association of Canada (BAC) to assist with competition costs, including ingredients and transportation. Chef Corey Kovacs, operations coordin-

“They’ve been a great support. They apply an honorarium to allow each school to purchase materials for the students to practice, as well as to pay for their coaches, so financially the BAC has a huge impact on the success of the students,” says Kovacs.

The students will be put through the paces, working evenings and weekends honing their skills and technique to perfect each component of the final showpiece. Kovacs explains, “They’re going to have to put all of their technical training into effect. They have to utilize

While the fundamental and artistic skills are vital, all three teams agree that time management skills, working as a team, and being creative whilst under pressure will be crucial in order to successfully complete the challenge.

“I think teamwork is a big part of it. A lot of times you do things as an individual in a day-to-day work atmosphere, but this is something where they work together as a creative team, so that’s a big learning aspect. They also have to learn very tight timelines and organization to get to the final stage and I think it also gives them a chance to really express themselves on the creative side. Many times in the bake shop things are very formulated, precise and functional. You

Peter Storm, left, instructs a student in the Niagara College baking and pastry arts program. Storm, the program’s coordinator, will lead a team through the College Creative Challenge.

can’t deviate or expand beyond it. This allows them to open up their creative side and have some fun,” says Youdale.

Lorraine Trotter, dean of Hospitality and Tourism at George Brown College, highlights the importance of the students’ ability to manage pressure. As defending champions from the last challenge at Bakery Showcase in 2012, George Brown’s team hopes to excel under the pressure and clinch the win again.

“The team aspect of this is very important. When students go out into industry

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they need to not only be excellent in terms of their own skills, but they need to be able to interact with everybody else in the organization, so this is another way of practicing under pressure while being part of a team. Managing the time and managing that pressure is critical too. In the life of a busy bakery or pastry shop, there’s a lot of pressure, so this is a good way for them to test themselves against their ability to self manage. We’ll see how innovative and creative they can be

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within the constraints,” she notes.

The popularity of the baking programs offered by these three Ontario colleges demonstrates there is huge interest in learning the fundamentals of baking, as well as the artistic side of pastry arts.

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Centennial College offers a one-year Commercial Bakeries program that focuses on industry-required techniques and a two-year Baking and Pastry Arts Management program that allows students to indulge their creativity. In January 2013, the college opened its Culinary Arts Facility with two culinary labs and a baking lab. Enrolment in these culinary and baking programs has continued to swell, prompting the college to begin construction on a $56 million building that will expand its residence and house six new labs. The building is scheduled for completion in May 2016.

Niagara College’s Canadian Food and Wine Institute offers a one-year Baking and Pastry Arts program that encompasses seven different lab components and a theoretical component. With 2013/2014 representing its inaugural year, everyone in the college was surprised at the tremendous interest in the program. Youdale reports that 450 people applied for just 24 spots, making it one of the highest applicant-to-seat ratios out of all of the college’s programs. In response, he says the college is in the midst of expanding its culinary program, hoping to double its size by 2015.

“As part of the expansion, we’ll be expanding the number of seats we have for our pastry program, hoping to at minimum double those seats by fall 2015. We start construction this spring on an entire new floor to our culinary building that will include a brand new bake shop and pastry shop that we’ll be able to use for the program.”

Flavourful, heart healthy, dairy concentrates –Butter Buds.  Made from real butter, creams, milks, cocoa butter and cheeses. Providing natural dairy richness, fatty flavour notes and improved mouth feel.

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George Brown College offers a one-year Baking Pre-Employment program and a two-year Baking and Pastry Arts Management program. In the fall of 2013, the programs had 900 applicants for just 100 spots.

“There’s a lot of change happening in the bakery world, whether it’s awareness of gluten-free or innovative trends in chocolate from Europe, so the faculty is doing a fair amount of curriculum development to make sure that those trends are reflected in the curriculum as well,” says Trotter. / BJ

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From healthy breads and granola bars to precision scales and heated merchandisers, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com

Globe mixers get digital updates

Globe Food Equipment’s 10-quart through 60-quart planetary mixers are now equipped with digital timers and electronic controls.

The timer goes up to 60 minutes and is equipped with an audible indicator and a seven-segment LED display. When stopping the mixer to check a batch, the timer also stops and resumes when the mixer is restarted. There is also a function called Last Batch Recall that remembers the last time input. www.globefoodequip.com

Tasteless, odourless cocoa butter

Mycryo, a 100 per cent natural cocoa butter from Cacao Barry, is the winner of the SIAL Innovation Award in 2013 for its versatility and practical nature.

The odourless and tasteless butter reveals the natural flavours of food and lends itself to bringing out the authentic flavours of local and seasonal foods.

The butter is economical in that it requires two to three times less product than other fats, reports Cacao Barry, adding it is

easy to use, resists high cooking temperatures, provides perfect cooking results in terms of texture and flavour, and is suitable for a vegan diet.

As a further convenience, Mycryo cocoa butter prevents the oxidation of food. Sprinkling on the butter prevents food from browning.

Cleanup is easy as the butter resists spattering and leaves no residue. Mycryo cocoa butter is available in Ontario, Quebec and British Columbia.

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BY JEFF MOWATT

INFLUENCE WITH EASE

How you share your stories makes all the difference when it comes to whether or not your customers remember you

You already know it’s not easy gaining the attention and interest of today’s customer. They have so many options of where they can do business that your company can be perceived as a mere commodity. Customers assume that everyone’s selling more or less the same thing, so why not just go with the cheapest supplier? That’s why I share a simple tool in my business building seminars that will help customers remember you. In fact it may be the only thing that makes you stand out from the competition. And it happens to be free.

}I’m referring to the way you share your stories – your organization’s story, your product and service stories, and your personal stories.

your company realized there was a better way to do something. That’s the story your website should be telling customers. It gives your organization a human side and, like any parable, tells about your personality and values.

YOUR PRODUCT STORY

Any product can be described by its features and benefits, right? Exactly my point. If a competitor’s product has similar features or benefits to yours, then yours becomes another one. The product is viewed as a commodity where price becomes the differentiator.

However, telling the story about your product will separate it from its competitors. Share the product’s history. What did customers use before it came on the market? In other words, what prompted the inventors to build this better mousetrap? Most, importantly, how did they make this product different? Stories

If a competitor’s product has similar features or benefits to yours, then yours becomes another one. The product is viewed as a commodity where price becomes the differentiator.

YOUR ORGANIZATION’S STORY

Imagine you’re planning to build a home and start searching for a builder by visiting several websites. Each site features photos of nice homes and nice rooms. You try to find out more about the company and click on the tab, “About Us”. Most of these pages tell you how much these homebuilders are committed to customer service and quality. Blah blah, blah.

On another site they tell a short story about how the founders were journeymen carpenters working for various builders. They came to realize how poor the workmanship was and became angry when they were asked to cut corners on quality. They finally got fed up, pooled their resources and started building homes the way they thought they should be built...

Quite the difference with the company that told their story isn’t it? How about your company? Chances are at some point the founders and visionaries of

give your product a persona linking customers to the inventors. Keep in mind, people don’t really have relationships with a product. The relationship is with the brilliant inventors who seemed to understand customers’ real needs. Of course, you’re still going to describe features and benefits. The product’s back-story simply makes its features and benefits more interesting and more believable.

YOUR PERSONAL STORY

In my customer service training sessions, I point out that customers don’t really need employees to provide them with information. Customers can search Google and get thousands of pages of information about anything. Instantly. For free. Information alone is not really valued. So, in addition to knowing the story behind your products, customers are looking for evidence that what they’re buying will do the job.

That’s where personal stories are so powerful. Tell stories about how you

Telling the story about your product will separate it from its competitors.

personally use the product. Or if it’s a business-to-business product or service, tell about how your other customers use the product and their experience. Be honest – you don’t need to overstate or exaggerate. These stories gives customers something that no webpage or brochure will ever provide. It gives them access to a real person (you) who directly or indirectly uses the product. It makes you different in the mind of the customer and positions you as a trusted advisor.

BOTTOM LINE

Stories have been used to influence people since before the existence of the written word. People still crave stories as evidenced by our endless appetite for movies. When told well, they are memorable and draw an emotional response.

Perhaps it is time for customers to hear more of your stories. / BJ

This article is based on the bestselling book, Influence with Ease by customer service strategist and award-winning professional speaker, Jeff Mowatt. To obtain your own copy of his book or to inquire about engaging Jeff for your team, visit www. jeffmowatt.com or call 1-800-JMowatt (566-9288).

Gluten-free baking with rice

DeutscheBack GmbH & Co. KG has extended its product ranges for gluten-free bread and pastry goods.

The new products, which are TopBake Rice Bread QSD, Fresh 60 and WA Pure, are designed to give bread made with rice flour a more intensive flavour, a darker and more bread-like crumb and greater freshness and succulence.

DeutscheBack has developed the series TopBake Rice and TopSweet Rice in order to achieve optimum results from baking with gluten-free raw materials. The wide selection of functional systems is based mainly on hydrocolloids, dietary fibres, enzymes, and rice flour and starch and includes both single ingredients and premixes or ready-mixed flours for bread and pastry goods.

The TopBake Rice Bread series for bread production is available as a 100 per cent ready-mixed flour and as a 50 per cent premix. Roasted seeds give the products a flavour typical of bread. In the production of allergen-free TopBake Rice Bread AF, care is taken to avoid the use of all known allergens. The range has now been complemented by the development of TopBake Rice Bread QSD. The 50 per cent premixes can be combined with other gluten-free flours.

TopBake Fresh 60 (Rice) is an enzyme system that delays aging of the crumb. With its excellent water-binding capacity, TopBake WA Pure (Rice) helps ensure a moister crumb.

For pastry goods, TopSweet Cake Mix Rice is available as a universal premix for Madeira cake, shortcake biscuits, doughnuts or wafers. TopSweet Sponge Cake Rice was developed especially for sponge flan or gateau bases. It already contains baking powder, emulsifiers, flavourings and sugar, which means that no other gluten-free raw materials have to be purchased and stored. All the products in the series are guaranteed to contain less than 20 ppm of gluten. www.deutscheback.de/english

Grab-and-go ganache

Natural Chocolate Works of Coquitlam, B.C., is introducing several new products especially for bakers, including a ready-made ganache that does not require refrigeration.

The company’s ready-made ganache, made with natural ingredients, has a three-month shelf life. Available in raspberry, chocolate and other flavours on request, the ganache is suitable for making custom-finished ganache balls or fillings.

Natural Chocolate Works is also offering organic baking sticks in 8 g portions that are made with dark chocolate from Belgium and perfect for use inside croissants, says the company.

They are also offering organic shavings made with chocolate from Belgium and available in dark, milk and white chocolate. They are sold in 6 kg boxes.

Their organic sauces are designed to be ideal for finishing desserts and are

available in caramel, sea salt, chocolate and other flavours upon request. The sauces boast an eight-month shelf life and come in 300 ml glass jars and 4 kg pails. www.barkleys.ca

Here are four ways to come up with brilliant ideas when the pressure’s on | BY

GINNY GRIMSLEY

BRILLIANCE UNDER PRESSURE

March is National Ideas Month. Hey, whose bright idea was that?

Here’s an intriguing idea from New York Times best-selling author and writing coach Michael Levin: “Creativity is a muscle; use it or lose it.”

Levin, who is the man behind www. BooksAreMyBabies.com, a free resource of tutorial videos for writers, has written more than 100 books, including eight national best-sellers; five that have been optioned for film or TV by Steven Soderbergh/Paramount, HBO, Disney, ABC, and others; and one that became “Model Behavior”, an ABC Sunday night Disney movie of the week.

Levin says anyone can grow his or her creativity, just like any other muscle.

“I define creativity as the ability to develop great ideas while under pressure,” he says. “Pressure creates diamonds, so why shouldn’t it also create great ideas?”

But sometimes, pressure paralyzes creativity.

“I’ve experienced it when writing under deadline pressure and writing under the pressure of my own high expectations,” says Levin. “Over time, I’ve developed several tricks to stimulate my creative muscle and help me come up with great ideas for whatever challenge I face – whether it’s writing or figuring out how to arrange a busy family weekend schedule so that everyone’s needs are met.”

Here are four of Levin’s no-fail tips for generating creative ideas under pressure:

1. Ask yourself, “What’s the most dangerous, expensive and illegal way to solve this problem?” We usually take the same approach to solving problems every time with the resources we have at hand. “This doesn’t exactly translate into breathtaking creativity,” Levin says. So imagine that you have no limits — legal, moral, financial, whatever. You can do literally anything to solve the problem. The way-out ideas you develop may not

Coming up with great ideas sometimes means hiding from all the external stimuli, says creativity guru Michael Levin.

be practical, but they’ll lead you to new ways of thinking about your problem. Then you can find a non-life-threatening, legal way to solve it!

2. Hide. We live in a world of constant, thin-sliced demands. Unanswered texts and emails. People waiting for you to say something, do something, read something, decide something. Run and hide. Lock yourself in your car or hunker down in a bathroom stall. Slow down and get your brain back. It’s all but impossible for your creative brain to operate when you’re responding to endless external stimuli. The best ideas often come when you run from your responsibilities.

3. Count to 20. Go somewhere where you can be undisturbed, bring a yellow pad and a pen, turn off your phone, and sit there until you come up with 20 ideas for solving your problem. This requires discipline, because most of us are so happy when we have one answer to a problem that we want to move to the next agenda item. Not every idea you invent will be a

great one, but that’s okay. It may be idea number 17 that’s truly brilliant, but you’d never get there if you ran back to your desk after you came up with one, two or even five ideas. If you do this daily, you’ll develop 100 new ideas a week. Imagine how strong your idea muscle will be!

4. Give up. Cardiologists recommend to heart patients that they visit nature, go to a museum, or attend a classical concert. Why? It slows them down and allows them to appreciate beauty instead of seeing life as a constant battle.Surrender your own siege mentality. Life isn’t war, thank goodness. Take a major step away, even for a couple of hours, from whatever battles you’re facing, contemplate the greatness of the human spirit or the wonder of nature, and reawaken the creative energy that our fight-minded world suppresses.

So there you have it, four different ways to generate great ideas under pressure. Where’s your next big idea coming from? From your mind at peace, that’s where! / BJ PHOTO:

Consumer concerns put focus on GI remedies

With Nexium losing patent protection this year and the return of Rolaids after a three-year hiatus, the gastrointestinal remedies market is sure to see some shakeups in 2014. The focus on gut health represents an opportunity for the baking industry through providing more foods that prevent GI issues in the first place.

Nearly 9 out of 10 Americans (86 per cent) experienced some type of GI or digestive issue in the past year, and according to recent Mintel research, some 40 per cent of those who suffer from gastrointestinal issues are concerned about the side effects associated with them.

Suggesting further consumer reluctance about using gastrointestinal remedies, 38 per cent of sufferers agree that they only use them when absolutely necessary. Despite the preponderance of gastrointestinal issues in the U.S., sales of antacids and laxatives declined by 2.5 per cent from 2011 to 2013 and are expected to remain mostly flat through 2018.

“The prevalence of gastrointestinal issues suggests that the market of products to treat these issues is prime for growth,” said Emily Krol, health and wellness analyst at Mintel in a news release. “However, American consumers appear to be taking a more proactive stance to their health and looking to

Fanshawe wins big at CRFA show

Seven students from the Fanshawe College School of Tourism and Hospitality in London, Ont., successfully competed in the Culinary Salon competition, a yearly event at the Canadian Restaurant and Foodservices Association (CRFA) show in March. The work of each student was judged under the strict international rules of the World Association of Chefs Societies. In the end, Fanshawe College’s talented culinary students won seven medals and one Overall Best in Show.

prevent issues rather than treat them.”

Indeed, some 29 per cent of consumers say they have changed their diet to add more yogurt and fibre-rich foods to manage their digestive health and nearly a quarter (24 per cent) have changed their diet to eliminate problem foods that aggravate digestive issues. Meanwhile, 22 per cent have tried exercising more, 17 per cent have lost weight and 13 per cent have started taking regular probiotics, all in an effort to manage their gastrointestinal problems.

These tummy troubles can have a huge impact on consumers’ daily lives, with 41 per cent of Americans who have experienced gastrointestinal issues stating that the pain associated with them is “often unbearable.” Meanwhile, 64 per cent say that it’s frustrating when gastrointestinal problems get in the way of things they want to do, and 36 per cent agree that suffering from gastrointestinal issues makes them feel unattractive.

“Gastrointestinal issues can be frustrating to those who suffer from them,” adds Emily Krol. “To alleviate consumer concerns, brands can help consumers feel comfortable and confident that OTC GI remedies will help them to feel better quickly. Positioning products as part of an overall healthy lifestyle will contribute to success in this market.”

The students who competed worked under the direction of Chef Roland Hofner, co-ordinator of the college’s culinary programs. “It is so satisfying to work with such a motivated, engaging and energetic group of students and witness their efforts and perseverance blossom into great success,” said Chef Hofner in a press release. “I am very proud of them.”

Fanshawe students won the following medals:

Anna Bilcke – silver medal

Rachelle Goulet – silver medal and winner of Overall Best in Show entry in wedding cakes

Carly Holloway – bronze medal

Iliah Krent – bronze medal

Annabelle MacDonald – bronze medal

Shauna Stewart – bronze medal

Bonnie Tingley – bronze medal

The Road From Garments To Bagels Paved With Success

Joe Puiia began his professional career when he joined father, Vito, in the garment industry. As the industry began to send work overseas, the two sought new business opportunities.

In February 1989, they opened J. P. Bagel Express in Hoboken, New Jersey, which was an immediate success. In June 1989, Joe’s brother, Jerry opened a similar business called Bagel Stop in Vernon, Connecticut. In 1990, Joe moved to South Windsor, Connecticut, to join Jerry in opening a second Bagel Stop. Today, Joe and Jerry own the Bagel Stop Production Company that supplies a variety of baked goods to Joe and Jerry’s newer company, Between Rounds Cafes. Combining several marketing concepts, Between Rounds Cafes offer bagels, gourmet sandwiches, salads and gourmet coffee. Joe and Jerry have a total of six Between Rounds locations in two states, offer catering services for large events and are building a franchise business.

Joe recognizes that a business needs to change in order to grow. ‘‘If you are not competitive in a crowded market, you will lose customers to the next guy,” he said. ‘‘I believe our success comes from our ability to stay competitive, and the work ethic we learned from our father.”

Joe relies on International® Bakers Services (IBS) to stay competitive.

‘‘IBS is the most professional company in terms of meeting their customers’ needs, said Joe. ‘‘They also let their customers know they are appreciated.” For their famous bagels, Between Rounds uses Blueberry Flavor, Maple Flavor, Apple Cinnamon Flavor and seasonally, International’s Pumpkin Pie Spice Blend. If you want flavors that help you compete in a crowded market, rely on International® Bakers Services. 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.

VIU baking students off to Europe for industry immersion

Forty-five students and alumni from Vancouver Island University’s (VIU) professional baking program left March 1 for a study abroad trip to Europe.

Highlights of the 16-day trip include five days at Paris’ Europain, an international professional baking and pastry making expo, two full days of workshops in the test kitchens of ingredient manufacturer Puratos near Brussels, and a tour of Callebaut’s chocolate factory, also in Brussels.

VIU Baking instructor Martin Barnett and a faculty team took the first group of baking program students to Europe in 2012, and says he’s pleased there’s been even more support from industry partners in welcoming and educating VIU students during this year’s trip.

Students and alumni from the baking program going back to 2004 will be exposed to the latest innovations in an industry that encompasses every corner of the globe, Barnett says.

“They’ll see that they are part of a worldwide industry, and have a chance to

see the crème de la crème; the very best innovations in the industry.”

During their five days at Europain, the group will watch some of the world’s finest bakers compete in the World Baking Masters, and visit a trade show floor the size of multiple football fields to view cutting edge innovations in production techniques and commercial and industrial baking equipment, as well as the latest micro-ingredients used in the art of fine pastry making.

Another day of workshops will be hosted in the test kitchens of Lesaffre, a long-established yeast manufacturing company in Lille, France.

The Baking program’s study abroad experience gives students a different dimension on their chosen field, Barnett says.

“In the 2012 trip they loved it because they understood they were connected to a worldwide fellowship of bakers.”

As part of the Professional Baking and Pastry Arts program at VIU, Barnett believes that students are exposed to

Health groups concerned hidden salt masks calorie reductions

A coalition of health organizations that goes under the name the Ontario Sodium Alliance has warned about the restaurant practice of adding salt as a flavour enhancer to compensate for lower-calorie menu items that have less sugar or fat.

It is common knowledge that chain restaurants have strict control of their menu items, and that they formulate recipes, using fats, sugars and salt to maximize flavour. The OSA’s concern is that the positive trend to offer lowercalorie foods may bring hidden dangers to those who are vulnerable to high blood pressure and heart disease, both influenced by a high dietary sodium intake. The OSA believes that the introduction of a menu labelling law in Ontario provides the perfect opportunity to ensure that patrons are given health protective information about dangerous amounts of sodium.

“We think that caloric menu labelling is extremely important and applaud action by the government,” said Mark

Holland, director of health promotion and public affairs at the Heart and Stroke Foundation and one of the Alliance partners, in a press release. “But we don’t want restaurant patrons to have to trade calories for salt. Ontario Sodium Alliance members want to be sure that chain restaurants are also required to identify high sodium menu items. We encourage health authorities to ensure that this information is available to consumers, especially the high percentage of Canadians who are most vulnerable to high blood pressure and as a result are more vulnerable to heart disease.”

One in six people in Ontario have high blood pressure, and that number rises to one in four over the age of 45. World Salt Awareness Week, March 10-16, is a good time for us all to consider how to eat less salt - from eating fewer processed foods to checking the amount of sodium in packaged foods, to asking for low sodium options when you eat at restaurants.

elements of a university education that can open up possibilities for their future they might not have imagined.

“Study abroad experiences like our visit to Europe provide deep connections, higher thinking, an opportunity to engage in discussion and research in this industry, and of course the chance to learn through travel.”

Baking students have spent hundreds of hours fundraising to defray trip expenses – baking and working at the Bite of Nanaimo and the Festival of Trees, and selling chocolates and baked goods to students and in the community.

Baking student Sheena Howdle, from Red Deer, Alta., says she’s looking forward to meeting members of the Bread Bakers Guild of America at Europain, and writing an article for the guild’s newsletter, Bread Lines.  Fellow student Krystal Dickinson, from Sooke, says she’s excited about sampling and working with Europe’s famously rich butter and cheese, and visiting old world bakeries in Belgium and France.

Aziz resigns from Canada Bread

Canada Bread Company announced in early March that William E. Aziz has decided to resign as a director of Canada Bread as a result of the company’s impending sale to Grupo Bimbo.

Canada Bread entered into an agreement with Grupo Bimbo, who will acquire all of the issued and outstanding common shares of Canada Bread for aggregate cash proceeds of $1.83 billion or $72.00 per share. Subject to regulatory approvals and satisfaction of other customary conditions, the transaction is expected to close in the second quarter of 2014.

“I want to sincerely thank Bill for his years of service to the Canada Bread board, and his diligence at ensuring the best interests of the company and all shareholders have been served, especially over the last months as the agreement with Grupo Bimbo was finalized,” said Michael H. McCain, chairman of Canada Bread, in a press release.

Majority of grocery shoppers won’t pay more for non-GMO

Two-thirds of primary grocery shoppers will not pay more for non-GMO products, but half of specialty store shoppers will, suggests new research from NPD Group.

The labeling of genetically-modified (GMO) foods is at the centre of debate across the U.S., but the decision to buy or not buy non-GMO foods often is based on price. A recent NPD food market research study on GMO awareness and concern among consumers finds that 67 per cent of all primary grocery shoppers are not willing to pay more for non-GMO foods.

Over half of U.S. consumers express concern about genetically-modified

organisms, but when asked to describe GMOs, many primary grocery shoppers are unclear, which may be a factor in their unwillingness to pay a higher price for non-GMO foods, finds the NPD study entitled “Gauging GMO Awareness and Impact”.

Also unclear to consumers is the prevalence of GMO versus non-GMO items at the grocers. Four out of 10 primary grocery shoppers either feel that they buy non-GMOs mostly while the same ratio of consumers say they are not sure.

What many grocery shoppers appear to be certain of is that they do not want to pay more for non-GMO foods and beverages, reports NPD. There is, however, a subset of grocery shoppers who are aware and concerned about GMOs who are willing to pay more, which amounts to about 11 per cent of all primary shoppers. Additionally, half of people who primarily shop specialty stores are willing to pay more for non-GMO products, indicates the study.

“Since more consumers over the last few years have been expressing concerns about GMOs, it’s time to have a dialog with

shoppers about what they are and what roles they play in the food chain,” said Darren Seifer, NPD food and beverage industry analyst, in a press release.

“Manufacturers and retailers can take an active role in this conversation by helping to educate consumers about GMOs, and

learning which food and beverage categories face scrutiny among consumers when they are trying to determine if the product contains GMOs. Marketers who wish to get messages out about their products . . . should engage both traditional and social media for effective communication avenues.”

products

‘Sweetie sauces’ offer plating

options

Shalit Foods is offering the Lyons line of dessert bases – referred to affectionately by the company as “sweetie sauces” and great for garnishing and plating. The company offers many flavour options, including chocolate, mango, kiwi lime, white chocolate, cinnamon, lemon zest, caramel, raspberry. All are available in 16-ounce squeeze bottles. www.shalitfoods.com

Klover makes a point with bamboo skewers

Klover Sales caters to the appetite for anything mini with display-friendly and eco-friendly bamboo skewers, picks and display boards. The company also offers baking moulds and cups, and cupcake boxes. www.kloversales.com

‘King Kong’ of antioxidant berries

Aronia Canada of Woodbridge, Ont., is offering a bottled pure aronia chokecherry juice for use in flavouring and as a unique drink offering at your bakery. The company, headquartered in Poland, says the super berry slows aging, and removes toxins and heavy metals from the body. According to Aronia Canada, the concentrated juice is rich in vitamins, minerals, flavonoids and polyphenols, and to have beneficial effect on such health issues as psoriasis, peptic ulcer, arthritis and high blood pressure. For more details, contact the company at 416-886-3373.

Simply Sen S ational Cookie S

Sophisticated, contemporary cookie recipes from one of America’s most respected baking experts.

Sophisticated, contemporary cookie recipes from one of America’s most respected baking experts.

From bestselling cookbook author and award-winner Nancy Baggett comes Simply Sensational Cookies, a delicious collection of cookie recipes that covers both the classics that mom used to make and modern, innovative ideas for the adventurous baker.

This is the ideal book for cookie-lovers, with more than 200 recipes ranging from fast and simple no-bake preparations to challenging projects for experienced bakers.

* Features more than 200 recipes, from traditional cookies like chocolate chip to sophisticated, savory cocktail nibbles

* Includes gorgeous and inspiring full-colour photography throughout

Simply Sensational Cookies offers a wide range of recipes that will satisfy every craving.

SHOW GUIDE

bakery showcase

It is a pleasure to send greetings to all those who are in attendance at the Bakery Showcase 2014, presented by the Baking Association of Canada.

In every industry there are passionate and talented people willing to share skills and tricks of the trade. This conference is an opportunity for everyone in the baking industry to gather together to learn new recipes, to network with suppliers, and to share their passion with other like-minded professionals.

No doubt there will be many sweet treats to sample and delicious foods to experience. I wish everyone a scrumptious and productive conference.

David Johnston

May 2014

Photo: Sgt Serge Gouin, Rideau Hall

I am pleased to extend my warmest greetings to everyone attending Bakery Showcase 2014.

Since 1965, Bakery Showcase has provided a forum where suppliers, bakers, and buyers of baked goods can network and conduct business. Featuring educational sessions and displays of baking ingredients, equipment, services, and baked goods, the Bakery Showcase offers something for everyone.

I would like to commend the members of the Baking Association of Canada for organizing this event. This group provides a national voice for the $5 billion baking industry. You can take pride in your commitment to the highest standards of excellence in providing nutritious and delicious food to Canadians and consumers around the world.

On behalf of the Government of Canada, I offer my best wishes for a productive and enjoyable meeting.

The Rt. Hon. Stephen Harper, P.C., M.P.

OTTAWA 2014

May 4-6, 2014

A PERSONAL MESSAGE FROM THE PREMIER

On behalf of the Government of Ontario, I am delighted to extend warm greetings to everyone attending the 2014 Bakery Showcase, hosted by the Baking Association of Canada.

I commend the Baking Association of Canada for providing a forum in which bakers and lovers of baked goods can meet, showcase equipment and goods, and learn about new industry trends.

To all visitors: welcome to Toronto, Ontario’s capital city! I hope you have time to take in the many fine attractions and sites we have to offer. I am confident you will enjoy the educational sessions, trade show and evening festivities.

Please accept my best wishes for a productive and inspiring convention.

Kathleen Wynne Premier

bakery showcase

BAC CHAIR’S MESSAGE

Dear Friends;

On behalf of the Board of Directors I would like to invite you to be with us at Bakery Showcase 2014, May 4th to 6th in Toronto. As part of its long history, Bakery Showcase has cemented its reputation as THE meeting place for Canada’s baking industry. Every two years, Bakery Showcase has provided a wealth of opportunities for transacting business, learning about the latest developments in products and technology and of course building personal relationships.

Bakery Showcase 2014 builds on this past success. This year’s trade show will feature 100,000 sq. ft. of trade exhibits including baking ingredients, equipment, services, and technology along with finished baked goods. The trade show floor is certainly the place you will need to be if you are searching for innovative solutions to today’s business challenges.

Bakery Showcase 2014 also offers a variety of complimentary educational programs from a State of the Industry Panel Discussion through to workshops on exporting, industry trends and learning about Canada’s new food inspection regulatory rules which will have a significant impact on most bakers and industry suppliers.

Returning to Bakery Showcase 2014 will be the baking students of George Brown and Niagara Colleges with the addition this year of students from Centennial College as they compete in our Nursery Rhyme Themed College Creative Challenge. This friendly competition will feature the design skills of students from these three colleges as they construct massive 3D visuals. Also a feature at this year’s show will be the final of Bakers Journal Great Chocolate Cupcake Contest with contestants squaring off to see who has the most tantalizingly delicious chocolate cupcake.

We look forward to your comments on the many changes and enhancements made to Bakery Showcase 2014 as part of our commitment to assist the industry in meeting the needs of today’s ever changing business environment. Take these three days to do business, learn and enjoy!

Glenn Wilde Chair, BAC

Harvest Bakery Winnipeg, MN

bakery showcase

2013/2014 BOARD OF DIRECTORS

Glenn Wilde (Chair) - Harvest Bakery, Winnipeg MB

Pete Plaizier (Past Chair) - The Good Oven, Edmonton AB

Kevin Rainey (Treasurer) - Sobeys Inc, Oakville ON Paul Hetherington (President & CEO) - Baking Association of Canada, Mississauga ON

Martin Barnett - Vancouver Island University, Nanaimo BC

Dominique Bohec - La Petite Bretonne (CBQ), Blainville QC

Louis Bontorin - Calgary Italian Bakery, Calgary AB

Steven Buckler - McBuns Bakery, Moncton NB

Bill Coleman - Coleman Foods, Corner Brook NL

Michel Dion - Lallemand, Montreal QC

Arthur Gunn - Gunn’s Bakery, Winnipeg MB

Sumit Luthra - Weston Bakeries Ltd/Ready Bake, Etobicoke ON Tom Mattes - Del’s Pastry, Toronto ON

Christian Mitzel - Qzina Specialty Foods, Vancouver BC

Phil Robinson - Dawn Food Products, Etobicoke ON Don Wilcox - Canada Bread, Etobicoke ON

Front row (left to right): Arthur Gunn, Michel Dion, Pete Plaizier, Glenn Wilde, Paul Hetherington, Dominic Bohec, Tom Mattes

Back row (left to right): Steven Buckler, Phil Robinson, Christian Mitzel, Martin Barnett, Summit Luthra, Louis Bontorin, Don Wilcox

bakery showcase

EVENT PROGRAM

NOTE: All activities will be held at The International Centre, Exhibit Hall 5, with Registration taking place in Aviation C and AGM and Conference Seminars in Aviation A.

SUNDAY, MAY 4

8:00 am – 5:00 pm

9:45 am – 10:45 am

11:00 am – 12:00 noon

12:00 noon – 5:00 pm

EVENT

Registration Open

BAC Annual General Meeting

Members and Non-Members Invited

Panel Discussion

1 hour – 3 minds:

The state of the industry address you can’t afford to miss

Trade Show Open

MONDAY, MAY 5 EVENT

9:30 am – 5:00 pm

10:00 am – 12:00 noon

12:00 noon – 5:00 pm

TUESDAY, MAY 6

9:30 am – 5:00 pm

10:00 am – 12:00 noon

Registration Open

Conference Seminar

CFIA Regulatory Modernization for Better Food Safety Outcomes

Trade Show Open

EVENT

Registration Open

Conference Seminars

10:00 am – 10:45 am

Resources to Support Your Business Development

10:45 am – 11:15 am

Exporter Alert 11:15 am – 12 noon

What the trend is going on?

12:00 noon – 5:00 pm

Trade Show Open

bakery showcase

CONFERENCE SEMINARS

SUNDAY MAY 4, 2014

9:45AM – 10:45AM

BAC Annual General Meeting

(Members and non-members invited to attend)

The annual meeting of members provides a review of the Association’s activities over the past year as well as direction for the future. This year’s meeting will also include presentation and request for approval of by-law changes required for BAC to come into compliance with the new Not-ForProfits Act. Please note: only BAC members are eligible to vote.

11:00 – 12:00 Noon

1 hour - 3 minds: The state of the industry address you can’t afford to miss

Three industry leaders, spanning the perspectives of large commercial, midsize commercial, and independent retailers, will share how they are managing the challenges and opportunities facing their sectors of the baking world. Don’t miss this first-ever opportunity to see these three minds on one panel, and participate in what is sure to be a memorable Q&A.

SPEAKERS:

Marla Kravice, President of Baker Street; Maria Liang, President of Weston Bakeries; Thierry Schmitt, French Master Pastry Chef and Owner of Patisserie La Cigogne.

MODERATOR:

Laura Aiken, Editor, Bakers Journal Magazine

MONDAY MAY 5, 2014

10:00AM – 12:00 Noon

CFIA Regulatory Modernization for Better Food Safety Outcomes

The Canadian Food Inspection Agency is strengthening food safety and consumer protection by undertaking significant changes in current regulatory and inspection approaches and tools. These changes will have major implications for Canada’s baking industry and it suppliers including mandatory licensing of all businesses that import, export or ship food or food ingredients across provincial borders. CFIA’s goal in this session is to help you understand how the new legislative, regulatory and inspection will impact your businesses and what you need to do to ensure compliance. Colleen Barnes, Executive Director, Program, Regulatory and Trade Policy, Canadian Food Inspection Agency (CFIA)

TUESDAY MAY 6, 2014

10:00AM – 10:45 AM

Resources to Support your Business Development

The presentation will highlight the prime focus of the Business Development Branch (BDB) of the Ontario Ministry of Agriculture and Food (OMAF). Who we are, what we do and how we can help the bakery sector, which is one of the most successful, globally competitive and market responsive sectors in the province, is the focus of this presentation.

It will also address government assistance and support in order to help retain, expand and grow your business, including resources on Export Development, Food Safety and Traceability.

Presented by the Ontario Ministry of Agriculture & Food (OMAF)

10:45AM -11:15 AM

Exporter Alert: Understanding the U.S. FDA Food Safety Modernization Act (FSMA) Proposed Rule: Preventive Controls for Human Food

The U.S. FDA Food Safety Modernization Act (FSMA) was signed into law with the aim of providing safe food to consumers. If you ship product, ingredients or packaging to the U.S., you will need to comply with FSMA requirements. Under FSMA, all registered facilities will be required to conduct a hazard analysis, implement preventive controls and develop a food safety plan. During this FSMA overview, learn about the requirements of the FSMA Proposed Rule for Preventive Controls for Human Food and what you need to do to bring your current food safety system (HACCP, BRC- or SQF-certified) into conformance.

Jennifer McCreary, Technical Manager, Training Services, NSF-GFTC

11:15AM -12:00 Noon

What the trend is going on?

How are bakers coping with balancing ever changing trends in order to meet both consumer needs and required formulation changes? Health and wellness is always present in consumers’ minds and bakers need to stay on top of the science as well as the art of baking. Gluten-free and clean label challenges and strategies will also be highlighted.

Hear from a product development expert about the latest industry trends, technical information and insight on how bakeries can capitalize on these opportunities.

Karen McPhee, Technical Manager, Product and Process Development Services, NSF-GFTC

bakery showcase

EXHIBITOR LISTING

Exhibitor Listings as of Press Deadline March 5/14

For additional Exhibitors and/or changes along with the floor plan, please refer to the Onsite Show Guide Addendum

AB Mauri .................................................... 339

Abbey Packaging Equipment .....................232

ABI Ltd. ......................................................520

ADM Milling Company ................................340

AFFELDT Maschinenbau GmbH .................139

Air Liquide Canada Ltd. .............................662

Alfa Cappuccino Imports Inc. .............200, 100

All Gold Imports Inc. ..................................327

Alpha Poly Packaging Solutions .................247

Amazing Fruit Products Ltd. ......................667

American Almond Products Co. .................645

Amoretti .....................................................214

Apple Valley Foods Inc. ..............................551

Artsy Baker Fondant Manufacturing ...........711

ATESCO Industrial Hygiene Ltd. ................729

Auralite Panel Products ..............................158

BakeMark Canada .....................................500

Bakers Journal ..........................................810

Bakery Crafts .............................................138

Baking Association of Canada ...................433

Belcolade Real Belgian Chocolate .............269

Bettendorf Stanford Inc. ............................473

Bizerba Canada Inc. ..................................541

Blodgett Oven ...........................................140

Boulder Brands .........................................427

Bunge Oils (Canada) ..................................326

Burnbrae Farms Limited ............................245

Business Improvement Group, Inc. ............459

Cacao Barry – Callebaut ............................439

Caldic Canada Inc. ....................................456

Cambrian Solutions Inc. .............................672

Canada Bread Company Limited ...............240

Canadian Food & Grocery Guide ...............657

Canbrands Specialty Foods Inc. ................169

Carmi Flavors ............................................432

Carmichael Engineering Ltd. ......................648

Chemroy Canada Inc. ................................572

Chicago Metallic Bakeware Canada ...........151

Chocolate Smet Canada Inc. .....................569

Compass Food Sales Co Ltd. ....................715

Contemar Silo Systems Inc. .......................527

Continental Ingredients Canada .................653

Corbion Caravan .......................................145

Crown Custom Metal Spinning Inc. ............120

CRS/Vamic Inc. .........................................170

CTP Imaging .............................................257

Daiya Foods ...............................................663

Dakota Specialty Milling .............................362

Dawn Food Products .......................... 300, 800

Dealers Ingredients Inc. .............................532

DecoPac Inc. .............................................526

Design & Realisation ..................................723

Doyon/NuVu ..............................................142

Drader Bakery Logistics .............................438

Eckert Machines ........................................250

Embassy Flavours Ltd. ..............................255

Everspring Farms .......................................249

Evolupak.ca ...............................................149

Fancy Pokket Corporation ..........................564

Farinart Inc. ...............................................160

Farm Credit Canada Agribusiness and Agri Food Division ............................449

Fiera Foods Company ...............................614

Foley’s Candies Ltd. ..................................365

Food In Canada .........................................244

Formost Fuji Corp. .....................................232

Forpak ....................................................... 717

Fortress Technology ..................................132

France Decor Canada ...............................659

Francis Packaging Inc. ...............................350

G. Cinelli-Esperia Corporation ....................400

Gay Lea Foods Co-Operative Limited ........333

GDI Integrated Facility Services ..................270

Global Egg Corporation .............................654

Gloco Accents ...........................................268

Gourmet Baker Inc. ...................................314A

Grain Process Enterprises Ltd ...................254

H & A Canada Inc. .....................................272

H. Moore Printing Services Ltd. .................457

Hamilton Boiler Works Limited ...................172

Handtmann Canada Limited ......................600

Harlan Bakeries - Edmonton L.P. ...............549

Harvest Corporation ..................................233

Hobart Canada ..........................................638

Horizon Milling ULC ...................................320

International Sugars Inc. ............................258

Intralox LLC ...............................................451

JBNT Marketing Inc. ..................................462

JJ Marshall Inc............................................263

JVR Food Packaging Solutions ..................562

Kaak Group ...............................................133

Kerry .........................................................238

King’s Pastry ..............................................465

KLR Systems Inc. ......................................308

Kwik Lok Corporation ................................251

L & M Bakers Supply Co. ..........................441

L V Lomas Limited .....................................664

Lallemand Inc. ............................................426

Lantic Sugar ..............................................363

Legumex Walker Canada Inc. .....................550

Lentia Enterprises Ltd. ...............................540

Lesaffre Yeast ............................................ 226

Liberty Group Sugar Decorations Inc. .........669

Lorann Oils Inc. .........................................668

LVO Manufacturing Inc. .............................128

Magna Industries Inc. ................................563

Magna Mixer Co. .......................................141

Malabar Super Spice .................................256

Margarine Golden Gate - Michca Inc. ........273

Margarine Thibault .....................................655

Marsia Foods .............................................554

Matrix Industrial Control Systems ...............707

McCormick ................................................ 155

MFG

BAKERY SHOWCASE FEATURES

The College Creative Challenge “Nursery Rhymes”

Jack and Jill, Hickory Dickory Dock, and Humpty Dumpty are just some of your favorite nursery rhymes that will be featured by student teams from George Brown, Niagara and Centennial Colleges as they compete in this year’s College Creative Challenge. This friendly competition will feature the design skills of students in massive 3D visuals of some of the most beloved nursery rhymes. The winner will be chosen by popular choice by Bakery Showcase attendees.

THE GREAT CHOCOLATE CUPCAKE CONTEST

Stop by the Bakers Journal Great Chocolate Cupcake Contest to see which one of three finalists has the most tantalizingly delicious chocolate cupcake. Judges aren’t the only ones who will get a taste of the action - the audience will get a chance to try a bite too!

The Bakers Journal Great Chocolate Cupcake Contest is sponsored by Callebaut, Cinelli Esperia and Mimac Glaze.

AB MAURI

BOOTH 339

1350 Timberlake Manor Parkway, Suite 550 Chesterfield, MO 63017 USA

314-392-0800, 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 includes dough conditioners, leaveners, tablets, mold inhibitors, vinegars, acidulants, syrups, malts and specialty products.

Brands: Fleischmann’s Yeast, AB Mauri Bakery Ingredients, AB Mauri Baking Solutions

ABBEY PACKAGING EQUIPMENT

BOOTH 232

5030 South Service Road Burlington, ON L7L 5Y7

905-681-3010, 800-361-5919

E-MAIL: info@abbeypackaging.com www. abbeypackaging.com

Exhibiting: Abbey Packaging is a complete sales and service provider for a select group of specialized equipment manufacturers. We have factory trained technicians available for start-up, commissioning, operator & maintenance training, preventative maintenance & calibration, and an extensive spare parts inventory.

ABI LTD.

BOOTH 520

8900 Keele St Unit 1 Concord, ON L4K 2N2

905-738-6070, 800-297-8666

FAX: 905-738-6085

E-MAIL: info@abiltd.com www.abiltd.com

Exhibiting: ABI Ltd. is a leading manufacturer of Automated Bagel Lines, Pan & Rack Handling Equipment, Conveying and Robotic Systems (on display – Robotic Waterjet Cutting & Scoring for baked goods). With over 25 years experience, ABI is an innovative solution provider for bakeries worldwide. Our expertise and know-how ensure optimum implementation of Bakery Automation.

Brands: ABI Ltd, ABI Automation, ABB, KMT, Hacos, TT Italy, Dijko

ADM MILLING COMPANY

BOOTH 340 7585 Danbro Cres. Mississauga, ON L5N 6P9 905-819-7000, 800-267-8492

FAX: 905-819-9768

E-MAIL: debbie.bell@adm.com www.adm.com

Exhibiting: A complete line of Bakery Mixes and Bakery Flour including Cakes, Cookies, Muffins, Donuts, Breads, Sweet Dough and Pizza mixes, as well as bases and concentrates.  Additionally, ADM will provide fresh baked samples on site.

Brands: Five Roses, Monarch, Triumph, 2F, Glen Rose, Chateau, Three Star

AFFELDT MASCHINENBAU GMBH

BOOTH 139

Altendeich 14 Neuendorf, 25335 Germany +49-04121-2960

FAX: +49-04121-296-148

E-MAIL: a.bannach@affeldt.com www.affeldt.com

Exhibiting: Weighing and counting machine. Form fill and seal machine. A special feature for gentle product handling is our machine positioned at an angle of 30° with conveyor inside the infeed tube. Casepacker. Box filling station.

Brands: AFFELDT

AIR LIQUIDE CANADA LTD.

BOOTH 662

1250 René-Lévesque Blvd West, Suite 1700

Montreal, QC H3B 5E6

514-933-0303

FAX: 514-846-7700

E-MAIL: food@airliquide.com www.airliquide.com

Exhibiting: Air Liquide Canada’s fresh approach to chilling, freezing, and modified atmosphere packaging can help keep your bakery products at their best and save you money in the process. Contact a food and beverage specialist: Ontario, Quebec and Atlantic – Daniel Duarte: 905-331-3510; Western Canada – Stephanie Mortenson: 780-431-4663

Brands: Aligal

ALFA CAPPUCCINO IMPORTS INC.

BOOTH 200, 100 231 Millway Ave

Concord, ON L4K 3W7

905-660-2750, 800-764-2532

FAX: 905-660-2755

E-MAIL: info@espresso.com www.espresso.com

Exhibiting: Espresso machines, grinders, slicers, mixers, woodburning oven, display cases, juicers, slush machines, meat grinders, sandwich grill, blenders, coffee, water, gelato cases.

Brands: La Spaziale, Macchiavalley, Renena, Le 5 Stagioni, Pizza Master

ALL GOLD IMPORTS INC.

BOOTH 327 4255 14th Ave

Markham, ON L3R 0J2

416-740-4653

FAX: 416-740-9666

Exhibiting: All Gold Imports Inc. specializes in supplying quality baking ingredients from around the world.  These products include frozen IQF fruits and purees, chocolate and cocoa powder, many types of tree nuts, coconut, several varieties raisins, currants and other dried fruits, sesame seeds and much, much more.

Brands: Chiquita, Blue Diamond, Wyman’s, Bokomo / Pioneer Foods, Diamond Foods, Graver Direct, Bakers Gold, Cargill, Abbotsford Growers

ALPHA POLY PACKAGING SOLUTIONS

BOOTH 247

296 Walker Drive Brampton, ON L6T 4B3

905-789-6770, 800-661-5817

E-MAIL: packaging@alphapoly.com www.alphapoly.com

Exhibiting: Alpha Poly is an industry-leading provider of custom poly-packaging solutions and will be promoting our wide range of capabilities, we help our clients wrap their products in beautiful, vibrant and durable packaging. From our award-winning pre-press and design department right through to production and printing, warehousing and delivery, we’ll help you optimize your project for quality, cost and efficiency.

AMAZING FRUIT PRODUCTS LTD

BOOTH 667

155 Gordon Baker Rd, Suite 215 Toronto, ON M2H 3N5

416-447-6744

E-MAIL: info@amazinraisin.com www.amazinfruit.com

Exhibiting: Our unique flavouring process allows the infusion of natural flavours into naturally dried fruit. Without use of chemicals or other additives, our patented process enables us to naturally enhance FLAVOUR and AROMA of dried fruit creating an exciting and natural fruit product to be enjoyed by consumers of all ages.

Brands: Amazin’ Raisin, Amazin’ Fruit

AMERICAN ALMOND PRODUCTS CO.

BOOTH 645 103 Walworth St Brooklyn, NY 11205-2898 USA

718-875-8310, 800-825-6663

FAX: 718-935-1505

E-MAIL: info@americanalmond.com www.americanalmond.com

Exhibiting: Since 1924 American Almond Products Co. has been the benchmark for premium quality nut butters, sweetened nut pastes, natural and blanched nut flours and crunchy nut toppings and inclusions. We offer bakers, culinary professionals & chocolatiers our know-how, our unique manufacturing capabilities and our first class customer service to help you with your product ideas. American Almond Products Co. will be displaying nut butters, sweetened nut pastes, natural and blanched nut flours, crunchy nut toppings and ready-to-use bake stable fillings.

Brands: American Almond (AA)

AMORETTI

BOOTH 214

451 Lombard St Oxnard, CA 93030 USA

805-983-2903, 800-663-1484

FAX: 805-604-0369

E-MAIL: info@amoretti.com www.amoretti.com

Exhibiting: Amoretti manufactures over 2000 natural premium ingredients for pastry, bakery, ice cream, gelato, artisan. Chocolates & breads: Almond pastes, Marzipans, nut pastes & flours, pralines, cookie butters, SuperButters, icings, ganaches, natural compounds & flavoring pastes, extracts, herb/spice extracts, liqueur flavors, liqueur flambe’s and concentrates, natural colours. Canadian distributed by Qualifirst/Fer-Met Importers.

Brands: Amoretti, Super Butter

APPLE VALLEY FOODS INC.

BOOTH 551

P.O. Box 516, 14 Calkin Drive

Kentville, NS B4N 3X3

902-679-4701

FAX: 902-678-4223

E-MAIL: customerservice@ applevalleyfoods.com www.applevalleyfoods.com

Exhibiting: Apple Valley Foods Inc. is a manufacturer of high quality pies with over 25 years of experience. We offer Fruit, Cream, No Sugar Added and Thaw & Serve pies in various sizes.

new products show specials export ready

Brands: Apple Valley, Harlan Bakeries

ARTSY BAKER FONDANT MANUFACTURING

BOOTH 711

255 Industrial Parkway South Unit 5 Aurora, ON L4G 3Y5

905-503-5333

E-MAIL: antonella@artsybaker.com www.artsybaker.com

Exhibiting: Cake designers and decorators of any skill level use Fabulous Fondant to create edible works of art. Fabulous Fondant is perfect for covering cakes, modeling figures and other decorations for birthdays, weddings, and novelty cakes, cupcakes and cookies too … options are endless! Nut Free, Egg Free, Dairy Free, Gluten Free.

Brands: Artsy Baker Fabulous Fondant

ATESCO INDUSTRIAL HYGIENE LTD.

BOOTH 729

10529 Glenwood Cres E SURREY, BC V4N 1V9

604-496-2004

FAX: 604-496-2004

E-MAIL: info@atescoindustrialhygiene. com

www.atescoindustrialhygiene.com

Exhibiting: Atesco Industrial Hygiene

ltd is a distributor of Professional Hygiene Equipment such as Color Coded Manual Cleaning Equipment, PPE and Metal Detectable and X-Ray Visible Food Safety Products.

Brands: ATESCO Industrial Hygiene Ltd.

AURALITE PANEL PRODUCTS

BOOTH 158

266 Royal York Rd Toronto, ON M8V 2V9

416-259-9625

FAX: 416-259-3586 www.auralitepanels.com

exhibit descriptions

image systems, seasonal and everyday items, decorative sugars, fondant, and gum-paste.

Salem, IL 62881-0790 USA 618-548-3555, 800-548-2253

FAX: 618-548-3557

E-MAIL: sales@bettendorfstanford.com www.bettendorfstanford.com

BAKEMARK CANADA

BOOTH 500

2480 Viking Way

Richmond, 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, Marguerite, Brill, Henry & Henry

BAKERS JOURNAL

BOOTH 810

105 Donly Drive South Simcoe, ON N3Y 4N5

705-826-2254, 888-599-2888

FAX: 519-429-3094

E-MAIL: sjewell@annexweb.com www.bakersjournal.com

Exhibiting: BAKERS JOURNAL, the only B2B magazine in Canada servicing and informing the Baking Industry for over 74 years! We reach 90% of the bakery market across Canada. We partner with the BAC for this Show Guide and deliver their newsletter monthly. Stop by #810 for your FREE Recipe Book and MORE!

Brands: Bakers Journal

BAKERY CRAFTS

BOOTH 138

9300 Allen Road

West Chester, OH 45069 USA

513-942-0862, 800-543-1673

FAX: 513-942-3835

www.bakerycrafts.com

Exhibiting: Full line supplier of cake decorating and bakery supplies including wedding, top license brands, edible

BAKING ASSOCIATION OF CANADA

BOOTH 433

202-7895 Tranmere Dr 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 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.

BELCOLADE REAL

BELGIAN CHOCOLATE

BOOTH 269

8985 Henri Bourassa West Montreal, QC H4S 1P7 514-745-7199, 877-745-7199 FAX: 514-745-8731

E-MAIL: info@chococentral.com www.chococentral.com

Exhibiting: Belcolade is the only company in Belgian hand manufacturing Real Belgian Chocolate. It is produced according to traditional craftsmanship and authentic production processes. At the heart of Belcolade chocolate is its unrivalled taste. Excelling in taste, Belcolade Origins chocolate consists of Dark, Milk and white chocolate, each with a specific bouquet of flavors. Be sure to visit us to see the Belcolade Chef demonstrate the chocolate work.

Brands: Belcolade Real Belgian Chocolate

BETTENDORF STANFORD INC

BOOTH 473

PO Box 790, 1370 W Main St.

BIZERBA CANADA INC.

BOOTH 541 2810 Argentia Rd #9 Mississauga, ON L5N 8L2 905-816-0498, 888-240-3722

FAX: 905-816-0497 www.bizerba-na.com

BLODGETT OVEN

BOOTH 140 44 Lakeside Avenue Burlington, VT 05401 USA

802-658-6600

FAX: 802-864-0183

E-MAIL: sales@blodgett.com www.blodgett.com

Exhibiting: Blodgett is the leading manufacturer of commercial ovens in the world. Restaurants, fast-food chains, hotels, hospitals, institutions, small businesses and large corporations alike rely on the Blodgett name. Blodgett has the ideal convection, hydro, combi, deck and rack ovens for your baking application.

Brands: Blodgett Oven

BOULDER BRANDS

BOOTH 427 3750 Francis Hughes Laval, QC H7L 5A9 450-629-7689, 800-363-3438

FAX: 450-629-4781

E-MAIL: thorvath@higginscohn.com www.udisglutenfree.com

Exhibiting: Udi’s Healthy Foods LLC (Udi’s) is a well-recognized leader in the fast growing gluten-free market, with a diverse and growing range of products including  bread and baked goods, frozen pizza, snacks, and other gluten free items.  Udi’s Healthy Foods, a division of GFA Brands, Inc., is affiliated with Boulder Brands, Inc.

Brands: Udi’s

BUNGE OILS (CANADA)

BOOTH 326

2190 South Service Rd W

Oakville, ON L6L 5N1

905-825-7900, 800-361-3043

FAX: 905-469-2018

E-MAIL: bna.bca.onpack@bunge.com www.bungecanada.com

Exhibiting: Bunge proudly offers the largest selection of established, proven and next generation non hydrogenated product solutions. An Industry leader in Specialty and All Purpose Shortenings; Margarines; Roll-In’s; Lard; Lecithin; Non Dairy Dessert Toppings; Pan Sprays. Trust the Oil Experts. Trust Bunge.

Brands: Bunge® NH, Majestic® NH, Amazing Coat®, Biscot® 140, CremeLite® NH, Canasperse®, Delicia® NH, Tenderflake®, Tulip® NH, Whippee®, Nutra Coat®, Pufflake®, S.P.S.® NH, Esprit®, Capri®, Kokoheart®, NutraClear®, Tenderfry®

BURNBRAE FARMS LIMITED

BOOTH 245

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: Bon-ee-pak, Prestige, Naturegg

BUSINESS IMPROVEMENT GROUP, INC.

BOOTH 459

4-130 Research Lane

Guelph, ON N1G 5G3

519-823-1110, 877-541-5551

FAX: 866-624-1115

E-MAIL: info@busimpgroup.ca www.busimpgroup.ca

Exhibiting: Together, the Business Improvement Group of Companies form

one of the largest independent Scientific Research and Experimental Development (SR&ED), Digital Media, Cost Recovery and Government Grant consulting firms in Canada. Our Mission is to improve our clients’ cash flow via government funding programs and other recovery strategies.

CACAO BARRY - CALLEBAUT

BOOTH 439

2950 Nelson St

Saint-Hyacinthe, QC J2S 1Y7 450-774-9131, 800-774-9131

FAX: 450-774-8335

E-MAIL: andrea_doucet_donida@barrycallebaut.com

www.cacao-barry.ca

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

CALDIC CANADA INC.

BOOTH 456

6980 Creditview Rd

Mississauga, ON L5N 8E2

905-812-7300, 800-263-1939

FAX: 905-812-7308

E-MAIL: info@caldic.ca www.caldic.com

Exhibiting: The Caldic Bakery Team is focused on your baking ingredient needs by providing technical expertise and an extensive line of innovative ingredients:   Clean Label, non-GMO Dough Conditioners; Emulsifiers; Enzyme Systems; Gluten Replacement Systems; Low and No Sodium Baking Powder; Release Agents and more.  SQF-GFSI Level II, Kosher, Organic, Gluten-Free, NHP

Brands: Extol, Promase, Alube, Vegetol, Lesoy, Be-Sweet, Daedol, Nealsweet

new products show specials export ready

CAMBRIAN SOLUTIONS INC.

BOOTH 672

627 Lyons Ln Ste 300

Oakville, ON L6H 5Z7

905-338-3172, 877-817-1931

FAX: 905-338-0648

E-MAIL: info@cambrian.com www.cambrian.com

Exhibiting: Looking to reduce sodium in your baked goods without compromising taste or function? Cambrian has your solution! Visit us to learn more about Camlow™ BP, a natural, clean-label ingredient. Other products include propionates, sorbic acid, potassium sorbate, cold-soluble gelatins, L-cysteine, ascorbic acid, proteins, flavours, and natural colours.

Brands: Camlow™ BP

CANADA BREAD COMPANY LIMITED

BOOTH 240 10 Four Seasons Place Etobicoke, ON M9B 6H7

416-622-2040

FAX: 416-622-6171 www.canadabread.ca

Exhibiting: Canada Bread Company

Limited is a full-line supplier of finished, frozen and par baked bakery products to retail and food service customers across Canada.

Brands: Dempster’s, Villaggio, POM, Ben’s

CANADIAN FOOD & GROCERY GUIDE

BOOTH 657

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.  Complimentary copies while available. Visit web site for other titles: Natural Health Products; Seafood Buyers and more.

exhibit descriptions

CANBRANDS SPECIALTY FOODS

INC.

BOOTH 169

2907 Portland Drive

Oakville, ON L6H 5S4

905-829-6003

FAX: 905-248-3139

E-MAIL: helpdesk@canbrands.ca www.canbrands.ca

Exhibiting: Canbrands Specialty Foods Inc. is one of North America’s largest gluten-free private label manufacturers, specializing in baked products, dry mixes and blending. Our GFCO and GFCP dedicated gluten-free facility ensures no gluten contamination and we strongly focus on allergen control. Our brand ‘PaneRiso’ is over 30 years old - the oldest gluten-free brand in Canada.

Brands: PaneRiso

CARMI FLAVORS

BOOTH 432

4724 Christie Drive

Beamsville, ON L0R 1B1

905-563-6300, 866-515-5566

FAX: 905-563-6301

E-MAIL: cnsales@carmiflavors.com www.carmiflavors.com

Exhibiting: We offer a vast selection of natural, natural/artificial and artificial flavours in liquid and powder specially formulated for your application. We have a no minimum requirement on orders and stock flavours are shipped within 1 week. For your complimentary samples, contact us at: cnsales@carmiflavors.com

Brands: Carmi Flavors, Flavors Depot

CARMICHAEL ENGINEERING LTD

BOOTH 648

3146 Lenworth Dr Mississauga, ON L4X 2G1

905-625-4701, 888-625-4701

FAX: 905-625-4349

E-MAIL: gta-sales@carmichael-eng.ca www.carmichael-eng.ca

Exhibiting: Carmichael is a thermal system service company providing preventative maintenance and emergency services for the following: Freon refrigeration, Ammonia refrigeration, Spiral Tunnels, Process Combustion, Gas Fired Ovens, Hot Water boilers, Steam boilers, Design build mechanical systems, HVAC

Brands: Carmichael Engineering Ltd.

CHEMROY CANADA INC.

BOOTH 572

106 Summerlea Road

Brampton, ON L6T 4X3

905-789-0701, 888-243-6769

FAX: 905-789-7170

E-MAIL: foodingredients@chemroy.ca www.chemroy.ca

Exhibiting: Featuring technical innovations in Gluten replacement for baked goods with Dow Methocel™, DuPont Bakery Enzymes for dough strengtheners and shelf life extension, First Choice Dairy Flavors to assist in extensions of dairy ingredients and a new generation of Flavour concepts with SensoryEffects Inclusions. Ask us about these trends and more!

Brands: Avebe, First Choice Ingredients, DuPont, SensoryEffects, Dow Chemical

CHICAGO METALLIC

CANADA

BOOTH 151 84 Easton Road

Brantford, ON N3P 1J5

BAKEWARE

519-756-2800, 800-265-8445

FAX: 519-756-1541

E-MAIL: sales@cmbakeware.ca www.cmbakeware.ca

Exhibiting: For over a century the Chicago Metallic name has been synonymous with quality.  Today, we stock over 120 different baking pans and can ship them within 48 hours from our Canadian warehouse.   Ask us about our extended inventory in the USA and our custom pan capabilities.

Brands: Chicago Metallic, Bakalon, StayFlat, ePan, American Pan

CHOCOLATE SMET CANADA INC.

BOOTH 569 1645 Bonhill Rd., Unit #8

Mississauga, ON L5T 1R3

905-564-5900

FAX: 905-564-5909

E-MAIL: info@chocolatesmet.com www.chocolatesmet.com

Exhibiting: Chocolate Smet Canada distributes in Canada & the United States the following products manufactured in our Belgium facility for more than 50 years. Chocolate,  Decorations, Curls, Shavings, Blossom, Sticks, Pencils, Cups, Mocha Beans, Aerated chunks and drops, Chocolate Inclusions, Coveture Blocks and Buttons. Custom chocolate logos, and retail products also available.

Brands: Smet, SGL Technology BV

COMPASS FOOD SALES CO LTD.

BOOTH 715

260 Industrial Pkwy North Aurora, ON L4G 4C3

905-713-0167

FAX: 905-713-0540

E-MAIL: maureen@compassfoodsales. com

www.compassfoodsales.com

Exhibiting: Thompson Raisins, Sultana Raisins, Golden Raisins, Raisin Paste, Cranberries, Blueberries, Cherries, Apricots, Currants, Prunes, Dates, Figs, Marshmallows, Arrowroot Starch, Tapioca Starch, Coconut, Walnuts, Almonds, Pecans, Filberts

Brands: Compass

CONTEMAR SILO SYSTEMS INC.

BOOTH 527

8-30 Pennsylvania Ave

Concord, ON L4K 4A5

905-669-3604, 800-567-2741

FAX: 905-669-5665

E-MAIL: info@contemar.com

www.contemar.com

Exhibiting: Contemar specializes in innovative and cost effective bulk ingredient automation systems. Our product line includes turnkey systems that utilize Indoor Flexible Fabric Silos, welded steel silo systems, bulk bag unloading transfer systems, minor/micro ingredient systems and liquid handling systems.

Brands: Krause Flexible Silos

CONTINENTAL INGREDIENTS

CANADA

BOOTH 653

1170 Invicta Drive

Oakville, ON L6H 6G1

905-815-8158

FAX: 905-815-9194

www.cic-can.net

CORBION

CARAVAN

BOOTH 145

7905 Quivira Rd

Lenexa, KS 66215-2732 USA

913-890-5500, 800-669-4092

E-MAIL: bakery@corbion.com

FAX: 913-888-4970

www.corbion.com

Exhibiting: Corbion Caravan has 100 years of experience delivering quality to customers with a broad portfolio of ingredients including mixes, bases, shelf-life extenders and more. Our products are matched with support of our technical services team, providing unrivalled industry support to customers.

Brands: Trancendim, Ultrafresh, Pristine

CROWN

CUSTOM METAL SPINNING

INC.

BOOTH 120

1880 Kipling Ave Toronto, ON M9W 4J1

416-243-9333, 800-750-1924

FAX: 416-243-0112

www.crowncookware.ca

Exhibiting: We specialize in aluminum bakeware for cakes, pies, or pizza and the racks to move them around.  Choose from our stock round and square pans or have us manufacture a pan or rack to meet your needs.  Tube pans, solid pans, cheese cake, and perforated.

Brands: Crown Cookware

CRS/VAMIC INC.

BOOTH 170

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 HABALINK modular belts and HABACHAIN. We are the exclusive stocking distributor for Marbett conveyor components and plastic profiles, in addition to the Elesa line of quality Italian digital indicators, hinges and hand wheels all geared to improving productivity in the bakery industry.

Brands: Habalink, Habachain, Marbett, Elesa

CTP IMAGING

BOOTH 257

1-1849 Cherry St Louisville, CO 80027-3089 USA

800-532-6505

FAX: 303-604-4305 www.ctpimg.com

Exhibiting: C.T.P. is the provider of Bakery Imaging systems, supplies, and service.  C.T.P.’s Bakery Designer Software™ allows for user-friendly production of photo cakes, cupcakes and cookies.  C.T.P.’s Bakery Designer

system consists of a Dell All-in-One Main Unit/Monitor and an EPSON All-in-One Printer/Scanner, Keyboard, and Mouse.

Brands: Dell, Epson

DAIYA FOODS

BOOTH 663 2768 Rupert Street Vancouver, BC V5M 3T7

604-569-0530, 877-324-9211

FAX: 604-569-0747

E-MAIL: darren@daiyafoods.com www.daiyafoods.com

Exhibiting: Daiya is the leading alternative cheese manufacturer in North America. Our items are Dairy Free, Soy Free, Gluten Free, Trans Fat Free, Cholesterol Free, Kosher & Vegan. Our products melt and stretch like real cheeses and taste delicious. Our Cream Cheeses are great tasting & versatile alternative for baking, dips and bagels.

Brands: Daiya

DAKOTA SPECIALTY MILLING

BOOTH 362 4014 15 Ave NW Fargo ND 58102 USA 701-282-9656, 877-282-9743

FAX: 701-282-9743

E-MAIL: rkarnemaat@ dakotaspecialtymilling.com www.dakotaspecialtymilling.com

Exhibiting: Dakota Specialty Milling is the trusted global supplier of custom milled whole-grain, multigrain and ancient grain blends for bakers and processors of variety breads, hot and RTE cereals, crackers, granolas, nutrition bars, snacks and donuts. We focus on creating and delivering the highest levels of quality, consistency, performance and value.

exhibit descriptions

new products show specials export ready

is the creator of patented vane cell feed technology and is the Industry leader in volumetric filling systems to all sectors of food production. Our dedicated bakery team can provide the correct process solution to ensure portioning and product excellence. Handtmann the baker’s alternative.

Brands: Handtmann

HARLAN BAKERIES - EDMONTON

L.P.

BOOTH 549

PO Box-516, 14 Calkin Drive Kentville, NS B4N 3X3

800-465-8674

FAX: 888-524-4144

E-MAIL: customerservicehbc@ harlanbakeries.com www.harlanbakeries.com

Exhibiting: Harlan Bakeries Edmonton is a manufacturer of high quality Pie Shells, Tart Shells & Pie Tops with over 30 years of experience. Trans Fat Free & Low in Sodium options are available. All products are Kosher Pareve.

Brands: Apple Valley, Harlan Bakeries

416-447-6432, 866-334-2371

FAX: 416-447-8112

E-MAIL: marketing@hobart.ca www.hobart.ca

Exhibiting: Hobart, Baxter, Traulsen, Vulcan and Berkel. Brands you know and trust, Service you depend on. Visit the Hobart Canada booth #638 to see the latest in Hobart Foodmachines, Warewashing equipment, weighing equipment. Baxter Baking Equipment, Traulsen Refrigeration, Vulcan Cooking Equipment and Berkel Food Machines.

Brands: Hobart, Traulsen, Baxter, Vulcan, Berkel

HORIZON MILLING ULC

BOOTH 320

2135 Nugget Court

Brampton, ON L6T 5H4

905-494-2600, 888-295-9470

FAX: 905-494-2606

www.horizonmilling.ca

HARVEST CORPORATION

BOOTH 233

249 Watline Ave Mississauga, ON L4Z 1P3

905-568-2002, 888-925-6644

FAX: 905-568-2024

E-MAIL: marika@harvestcorporation.com www.harvestcorporation.com

Exhibiting: Koenig continuous divider/ rounders, Glimek bread lines, SvebaDahlen ovens, Oliver slicers, Precisma brush pan cleaners, Tekno mixers, Mussana cream machines, Harvest jelly sprayers, racks, pans, small untensils and more.

Brands: Koenig, Glimek, Sveba-Dahlen, Oliver

HOBART CANADA

BOOTH 638

105 Gordon Baker Rd Suite 801

Toronto, ON M2H 3P8

Exhibiting: Horizon Milling ULC, a Cargill Joint Venture, is a leading bakery solution for the good industry, offering a broad range of ingredients such as Wheat Flour, Bakery Mixes/Bases/Concentrates and other specialty baking ingredients. Come check out our booth and sample our new SimplyCleanTM cakes!

Brands: Horizon Milling, Robin Hood, Simply Clean

INTERNATIONAL SUGARS INC.

BOOTH 258

91 Moyal Court

Concord, ON L4K 4R8

905-738-6500, 800-463-6345

FAX: 905-738-0455

E-MAIL: sales@internationalsugars.com www.internationalsugars.com

Exhibiting: International Sugars Inc. is a supplier of quality ingredients with emphasis on nutritive sweeteners and gluten free. We provide knowledgeable support and are committed to making natural, non-gmo and organic alternatives available.  Dry ingredients are available in supersacks and bags.  Liquid ingredients are available in bulk, totes, drums and pails.

INTRALOX LLC

BOOTH 451

301 Plantation Rd

Harahan, LA 70123-5395 USA

504-733-0463, 888-680-2358

FAX: 504-734-0063

E-MAIL: customerservice.bake@intralox. com

www.intralox.com

Exhibiting: At Intralox, we are committed to resolving our bakery customers’ most persistent conveyance challenges. Because we focus on the needs of the industry, our products and services allow our customers to innovate their baking processes while enhancing efficiency and reliability.

Brands: Direct Drive, ThermoDrive

JBNT MARKETING INC.

BOOTH 462

3551 St-Charles, Suite 138 Kirkland, QC H9H 3C4 514-952-2154, 877-826-7225

FAX: 450-458-9917

E-MAIL: jbnt2004@hotmail.com

Exhibiting: JBNT Marketing is a mass distributor of high quality paper baking moulds. Our core products include: baking cup liners, tulip cups, panettone moulds, pie/ tart moulds, plumcake moulds. We cater to your specific needs offering customized requirements when needed. We are North American based and are equipped to ship accordingly.

Brands: Ecopack, Pillopak

JJ MARSHALL INC.

BOOTH 263 9780 Waverley Street

Montreal, QC H3L 2V5

514-381-5647, 800-268-2877

FAX: 514-381-6636

E-MAIL: sales@jjmarshall.com www.jjmarshall.com

Exhibiting: JJM’s new line of European inspired line of colored baking cups should not be missed. Enchant the eye with these fresh and glossy baking cups. Choose from red, yellow, chocolate brown and more.  Be sure not to miss our die-cut corrugated liners

Brands: Distinction, Easy-Bake, Presto

JVR FOOD PACKAGING SOLUTIONS

BOOTH 562 9470 195th Street Surrey, BC V4N 4G2

604-888-5871, 800-663-0833

FAX: 604-888-2851

E-MAIL: sales@jvr.ca www.jvr.ca

KAAK GROUP

BOOTH 133 Varsseveldseweg 20A Terborg, 7061 GA The Netherlands

+31-315-339-430

FAX: +31-315-339-355

E-MAIL: eslagman@kaak.nl www.kaakgroup.com

Exhibiting: The Dutch based Kaak Group designs and produces bakery machines and integrates them into completely automated production lines. The group consists of sister companies Benier, DrieM, KAAK, DAUB, MCS and Kaak Bakeware. Together we offer dough make-up equipment, automated proofers, ovens, baking pans, storage systems, depanners, cooling and freezer spirals.

Brands: Kaak, Benier, Daub, MCS, DrieM, Kaak Bakeware

KERRY

BOOTH 238

3400 Millington Rd. Beloit, WI 53511-6255 USA

608-363-1200, 800-328-7517 FAX: 608-363-1699

E-MAIL: kerry.marketing@kerry.com www.kerry.com

Exhibiting: Today’s food and beverage companies are challenged to balance nutrition, taste, convenience and value to deliver products that are preferred by consumers. As the world’s leading supplier of innovative nutrition and taste systems, Kerry is uniquely positioned to help our customers deliver that balance.

KING’S PASTRY

BOOTH 465

5880 Falbourne St Mississauga, ON L5R 3L8 905-238-8328, 866-231-9633

FAX: 905-238-8628

E-MAIL: info@kingspastry.com www.kingspastry.com

KLR SYSTEMS INC.

BOOTH 308

565 Desranleau Est Saint-Hyacinthe, QC J2T 2L9 450-774-8338, 800-918-8777

exhibit descriptions

new products show specials export ready

FAX: 450-774-8029

E-MAIL: info@klrsystems.com www.klrsystems.com

Exhibiting: Automatic bagger, Slicer, Counter, Air printer, Conveyors, Hand Bagger, Sealer, Bag closing. We are a Master Kwik Lok distributor for the closures, machines and parts. We sell also blades, tape and codes. Services: manufacturer of packaging equipment.

Brands: KLR Systems, Kwik Lok, Hansaloy

KWIK LOK CORPORATION

BOOTH 251

176 Sheldon Drive

Cambridge, ON N1R 7K1

519-623-5140

888-594-5565

FAX: 519-623-1421

E-MAIL: pierreg@kwiklok.com www.kwiklok.com

Exhibiting: Kwik Lok offers a complete line of both semiautomatic and fully automatic bag closing machines; bag tensioners; imprinters, including thermal printers and conveyors. Also offered are plastic bag closures and closure labels.

Brands: Kwik Lok

L & M BAKERS SUPPLY CO.

BOOTH 441

2501 Steeles Ave W Unit 1 Toronto, ON M3J 2P1 416-665-3005, 800-465-7361 FAX: 416-665-8975

E-MAIL: sales@lmbakersupply.com www.lmbakersupply.com

Exhibiting: Cake and cupcake decorations: plastic and edible, decorating tools and supplies, Merchandising cake programs: licensed and generic cake kits, Scanner and printer for edible imaging, Focus on fondant for decorating, Gum Paste Flowers

Brands: Ateco, Bakery Crafts, DecoPac, Kopykake, L&M Brand Sugar Decorations, Lucks, Wilton, Thermohauser

L.V. LOMAS LIMITED

BOOTH 664

99 Summerlea Rd

Brampton, ON L6T 4V2

905-458-1555, 800-575-3382 FAX: 905-458-0722

E-MAIL: jmoore@lvlomas.com www.lvlomas.com

Exhibiting: For 50 years, L.V. Lomas has redefined the business of supplying fine ingredients to the food industry. How? By representing only foremost Principals. By matching our productservice offering to our customers’ supply chains and by welcoming organizations like ISO and HACCP to verify our operations. When you make Lomas your partner, we make our success contingent upon yours.

Brands: CHR Hansen, ADM, CP KELCO, JRS, Corbion Caravan, Divis, Nexira, Balchem, Emsland, BASF, Ajinomoto, Proliant, Polygal, Loders Croklaan, Emerald Performance Materials, Gelita, Cargill, J.M. Huber

LANTIC SUGAR

BOOTH 363

198 New Toronto St

Toronto, ON M8V 2E8

416-252-9435, 800-387-7325

FAX: 416-252-2047

www.lantic.ca

Exhibiting: Lantic is Canada’s largest sugar refiner and marketer of industrial and retail sugars. Lantic Blending is an industry leader providing custom blending and packaging solutions across a broad product spectrum. Our facilities are FSSC 22000 Certified and the Blending operation is CFIA registered Federal Dairy Establishment 1560.

Brands: Lantic Sugar, Rogers Sugar

LEGUMEX WALKER CANADA INC.

BOOTH 550

PO Box 1236, 129 Manitoba Rd. Winkler, MB R6W 4B3

204-325-9555

FAX: 204-325-2240

E-MAIL: info@legumexwalker.com www.legumexwalker.com

LALLEMAND INC.

BOOTH 426

151 Skyway Ave

Rexdale, ON M9W 4Z5

416-674-6484, 800-387-3876

FAX: 416-674-2430

E-MAIL: tnowak@lallemand.com www.lallemand.com

Exhibiting: Visit us at our booth, see and hear about the new products, Proof Tolerant yeast, Vita D yeast, natural mold inhibitors, clean label dough conditioners and natural flavor enhancers. If you have a need, we have a customized solution available! We are your yeast and bacteria source!

Brands: Eagle, Fermaid, Essential, Instaferm

Exhibiting: Legumex Walker/Keystone Grain is the largest processor and exporter of sunflowers and sunflower products in Canada. We process both edible and bird food sunflower products. Our products include: in-shell confection, sunflower seeds, confection and bakery sunflower kernels, sunflower chips, whole/ground brown and golden flax, lentils, peas, chickpeas, beans and canola.

Brands: Keystone Grain

LENTIA ENTERPRISES LTD.

BOOTH 540

9 Tracey Blvd

Brampton, ON L6T 5V6

905-789-9999, 888-453-6842

FAX: 905-789-0233

E-MAIL: info@lentia.com www.lentia.com

Exhibiting: Lentia Bread Bases and Improvers; Ireks Sourdoughs and Malts; Ireks Gluten Free Bread, Baguette, Brownie, Sponge Cake and Muffin Mixes;  Dreidoppel Fruit Compounds;  Valrhona, Callebaut and Cacao Barry Chocolate; Leman Chocolate Décor; Cake Mixes; Perfect Puree Frozen Fruit Purees; Lentia Bakery Flavourings; Dreidoppel Fonds; French Gourmet Frozen Danish;  Pidy Tart Shells

Brands: Lentia, Ireks, Dreidoppel, Valrhona, Callebaut, Cacao Barry, Leman, Perfect Puree, French Gourmet, Pidy, Vaihinger

LESAFFRE YEAST

BOOTH 226

7475 W Main St

Milwaukee, WI 53214-1552 USA

414-615-3300, 800-770-2714

FAX: 414-615-4003 www.lsaf.com

Exhibiting: Lesaffre Yeast Corporation, a BRC certified Leader in the field of Baker’s Yeast production, is a strong supporter of the Baking industry by providing high quality Baker’s Yeast, high standards like BRC certification, hands on technical support, Baking ingredient and production/process knowledge. Come and see us at booth 226.

Brands: Red Star, SAF Instant, Star’Bake, Arome Levain, SAF Pro, Gustal

LIBERTY GROUP SUGAR DECORATIONS INC.

BOOTH 669

5732 Hwy #7 W, Unit 18

Woodbridge, ON L4L 3A2

416-746-6895

FAX: 416-746-7737

E-MAIL: libertygroupsugar@bellnet.ca www.virginice.ca

Exhibiting: “Virgin Ice” premium rolled fondant available in 16 colors. NEW….. DOO-Z-doh, flavored fun fondant for kid’s crafts. Available in 8

unbelievable flavours. It’s fun and safe. Promotes interaction, motor skills, 3d structuring, and great for special needs kids, it’s anti technology and tons of fun Brands: Virgin Ice, DOO-Z-doh

LORANN OILS INC.

BOOTH 668

4518 Aurelius Road Lansing, MI 48910 USA

517-882-0215, 800-862-8620

FAX: 517-882-0507

E-MAIL: joe@lorannoils.com www.lorannoils.com

Exhibiting: LorAnn Oils is a U.S. manufacturer and world-wide supplier of premium essential oils and flavours for confectionary, baking, ice creams and more. Specializing in highly concentrated flavorings, bakery emulsions, vanilla extracts and specialty ingredients –including food colours. Food service and retail sizes available. SQF Certified and export ready.

Brands: LorAnn Oils, LorAnn Professional Kitchen, LorAnn Gourmet

LVO MANUFACTURING INC.

BOOTH 128 PO Box 188

Rock Rapids, IA 51246-0188 USA

712-472-3734, 800-346-5749 FAX: 712-472-2203

E-MAIL: sales@lvomfg.com www.lvomfg.com

Exhibiting: LVO manufactures a wide variety of Food Service and Bakery Equipment including sheeter/moulders, production tables and pan and rack washers.  We take great pride in crafting the highest quality machines available to the modern bakery. Most of our standard features would be optional elsewhere.  Our customers agree that it’s these added features which put LVO machines

new products show specials export ready

ahead of the competition.  At LVO we stand behind every piece of equipment we sell...friendly service is just a phone call away!

MAGNA INDUSTRIES INC.

BOOTH 563 1825 Swarthmore Ave Lakewood, NJ 08701-4540 USA 732-905-0957, 800-510-9856 FAX: 732-367-2989

E-MAIL: sales@magnaindustries.com www.magnaindustries.com

Exhibiting: Magna Industries, Inc. specializes in the fabrication of stainless steel and aluminum equipment solutions for storage, proofing, baking, freezing and transporting products. We offer Oven Racks, Nesting Racks, Proofing Racks, Pan Trucks & Dollies.  Baking Pans; Baguette,  Mecatherm Trays, Cookie Screens, Bun Pans, Strapped Bread, Muffin, Cup Cake, Angel, etc….

MAGNA MIXER CO.

BOOTH 141 11180 Southland Rd Cincinnati, OH 45240 USA 513-489-8044, 800-448-3475 FAX: 513-851-6904

E-MAIL: magnamixer@magnamixer.com www. magnamixer.com

Exhibiting: Headquartered in Cincinnati, Ohio, Magna Mixer produces bakery equipment of the highest quality. We manufacture wire-cut cookie and candy depositors and horizontal mixers with the capability to mix 25lbs up to 4000lbs. Depending on your bakery needs; we can provide standard or customdesigned machines.

Brands: Magna Mixer (formerly “Triumph Manufacturing”)

MALABAR SUPER SPICE

BOOTH 256

459 Enfield Road

Burlington, ON L7T 2X5

exhibit descriptions

products show specials export ready

905-632-2062, 888-456-6252

FAX: 905-632-8119

E-MAIL: csr@malabarsuperspice.com www.malabarsuperspice.com

MARGARINE GOLDEN GATEMICHCA INC.

BOOTH 273

2835 Bristol Circle

Oakville, ON L6H 7H7

905-829-2942

FAX: 905-829-0933

E-MAIL: info@goldengate.ca www.goldengatemargarine.com

Exhibiting: Margarine Golden Gate Michca Inc offers a full line of fine quality, virtually trans-free non-hydrogenated margarines, shortenings and laminating fats to suit any baker’s needs and applications.

Brands: Golden Gate, Crystal, Mirage, Covo, Cremin

pastry chefs needs.

Brands: Promar, Tibo

MARSIA FOODS

BOOTH 554

3-245 West Beaver Creek Rd

Richmond Hill, ON L4B 1L1

905-907-1270

FAX: 905-907-5195

E-MAIL: cnoll@marsia.ca

www.marsia.ca

Exhibiting: Marsia Foods is a leading Canadian wholesale distributor, importer and trader of dried fruits, nuts, seeds and oils to manufacturers and foodservice operators across North America, Asia, and Europe. Most recently the company expanded into the juices, coconut and nut butters business.

Brands: Mara Brand

MATRIX INDUSTRIAL CONTROL SYSTEMS

BOOTH 707

Ste 602 - 160 Main St

Brampton, ON L6W 4R1

519-940-0663

E-MAIL: sales@matrixcontrols.com www.matrixcontrols.com

vegetable juices, purees, dried fruits, fruit/vegetable powders, and extracts. Our team of flavour experts will work closely with you to ensure you find the solution that best suits your needs.

Brands: McCormick, Billy Bee, Vegetable Juices Inc., Meduri Farms, Powder Pure, Synergy, Olam, Van Drunen, Sethness Caramel Color

MFG TRAY CO.

BOOTH 241 6175 US Hwy 6 Linesville, PA 16424-5921 USA 814-683-4500, 800-458-6050

FAX: 814-683-4504

E-MAIL: info@mfgtray.com www.mfgtray.com

MIWE CANADA

BOOTH 420 4195 Dundas St W, Suite 320 Toronto, ON M8X 1Y4

647-346-8603

FAX: 647-346-8605

E-MAIL: b.garisto@miwe.com www.miwe.com

MARGARINE THIBAULT

BOOTH 655

3000 Jules Vachon Parc Industriel No.2 Trois-Rivieres, QC G9A 5E1

819-373-3333, 800-567-7880

FAX: 819-371-3086

E-MAIL: admin@legroupebt.com www.nuvel.ca

Exhibiting: Margarine Thibault is a family-owned margarine manufacturer building on a century of experience and offering non-hydrogenated trans fat free margarines since as early as 1994.   Since 1913, four generations of Bergeron have stayed true to their mission: offering high-quality margarines that are healthy, diversified and adapted to bakers and

Exhibiting: Matrix is the industry leader in providing customized shop floor data collection, reporting and alerting systems to food manufacturing companies in North America.   Our innovative systems integrate with your manufacturing processes, equipment and production team to track your production, ensuring it is running at its peak throughput and efficiency.

Brands: Matrix

MCCORMICK

BOOTH 155

2155 Drew Rd

Mississauga, ON L5S 1S7 905-405-5050, 888-595-1520

Exhibiting: McCormick offers a wide range of quality ingredients for bakery applications.  We provide spices, herbs, honey, vanilla, caramel colours, flavours,

Exhibiting: Energy efficient, new technology:  Roll-in e+ is a high energy efficient double rack oven.   It has a new touch control with 250 items and 8 phase program.   The roll-in has a very small foot print. Water for steam is measured and has no waste.

NATU’OIL SERVICES INC.

BOOTH 570 3032 Flint Street 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 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, Copia

NATUNOLA HEALTH INC.

BOOTH 348

661 St Lawrence Street

Winchester, ON K0C 2K0

613-774-9998

FAX: 613-774-2226

E-MAIL: bdepater@natunola.com www.natunola.com

Exhibiting: Natunola Health Inc. is pleased to offer premium shelled flax ingredients that can be used in a variety of bakery products to enhance nutrition, stability, fiber and deliver Omega-3.  Our Flax ingredients are 100% pure Canadian flaxseed - no preservatives added, no refrigeration necessary.

NOVELIS FOIL PRODUCTS

BOOTH 650

191 Evans Ave

Toronto, ON M8Z 1J5

416-503-6768

FAX: 416-503-6720

E-MAIL: melissa.vanderhiout@novelis. com

www.novelis.com

Exhibiting: Home Meal Replacement

Containers (black & gold ‘Tuxedo’) (silver ‘Platinum’); The Bottle BoxContainers 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

NSF - GFTC

BOOTH 455

88 McGilvray St

Guelph, ON N1G 2W1

519-821-1246

FAX: 519-836-1281

E-MAIL: gftc@gftc.ca www.gftc.ca

Exhibiting: NSF-GFTC is a world leader in food industry solutions, helping companies along the entire food value chain compete globally by strengthening the very foundations of their business: their products, processes and people.

Each year, NSF-GFTC assists more than 5,000 companies, providing confidential services in food safety and quality consulting, auditing, training, product development, packaging and food labelling.

NUTRIART INC.

BOOTH 346

550 Godin Avenue Quebec, QC G1M 2K2

418687-5320, 800-268-6353

FAX: 418-687-4916

E-MAIL: francine.houle@nutriart.ca www.nutriart.ca

Exhibiting: Nutriart Inc., an innovative business partner for bakery, pastry, confectionary, cereal, snack and dairy needs.  Nutriart benefits national brand, private label and co-manufacturing. The portfolio is diversified:  pure and compound chocolate in various forms and formats. Nutriart is also known for its coatings, panned items as well as fillings.

Brands: Nutriart Inc.

OAKRUN FARM BAKERY LTD.

BOOTH 314B

58 Carluke Rd W

Ancaster, ON L9G 3L1

905-648-1863, 800-263-6422

FAX: 905-648-8252

E-MAIL: ddarch@oakrun.com www.oakrun.com

Exhibiting: Muffins, English Muffins, Crumpets, Bagels, Danish, Hotcakes/ Belgium Waffles

Brands: Oakrun Farm, Gourmet Baker

ONTARIO MINISTRY OF AGRICULTURE AND FOOD BOOTH 454

1 Stone Rd W. Guelph, ON N1G 4Y2

519-826-3140

FAX: 519-826-4333

E-MAIL: athar.shah@ontario.ca www.ontario.ca/foodbusiness

Exhibiting: Ontario: where food businesses grow naturally. Whether

new products show specials export ready

your market is local Ontario consumers, across Canada or around the world ... whether your business is food, beverages, food service or retail ... Ontario is here to help you grow. We provide: knowledge, connections and resources.

P&H MILLING GROUP

BOOTH 613

1060 Fountain St North Cambridge, ON N3E 0A1

519-650-6400, 800-621-0588

FAX: 519-653-2125

www.phmilling.com

Exhibiting: flour millers of all purpose, no-time, pastry, cake, whole wheat, whole grain, organics, ultra fine bran, speciality flours (tortilla & noodle, semolina, germ). Durum semolina flour, light & dark rye, pea fibre, pea starch, barley flour. 7 mills strategically located servicing all of North America. For contact information, addresses and phone numbers, please visit www. phmilling.com

Brands: Vienna, King, Avignon, Supertex, Trillium, Superfine, AvignonUltra Fine Bran

Exhibiting: Dairy Ingredients for all baker’s needs.  Specifically featuring Parmalat’s premium quality Cream Cheese, 82% fat Butter & Greek Yogurt.  See our ideas for cost saving exhibit descriptions

PARMALAT CANADA

BOOTH 354

405 The West Mall 11th Floor

Etobicoke, ON M9C 5J1

416-620-3132

FAX: 416-620-3605

E-MAIL: janice_cox@parmalat.ca www.parmalat.ca

exhibit descriptions

new products show specials export ready

products such as Whey powder replacers & Skim Milk powder replacers.

Brands: Eggstend, Beatrice, Astro, Lactantia, Dairylo, Black Diamond, Dariplus

PETRA INTERNATIONAL

BOOTH 719

1260 Fewster Dr, Unit 1 Mississauga, ON L4W 1A5

905-629-9269

E-MAIL: petra@petradecor.com www.petradecor.com

PICARD OVENS INC.

BOOTH 606

1325 E Notre Dame

Victoriaville, QC G6P 4B8

819-758-1883, 800-668-1883

FAX: 819-758-1465

E-MAIL: info@picardovens.com www.picardovens.com

Exhibiting: manufacturing ingenuity since 1957. Picard Ovens has a constant focus on improving our customers’ productivity and profit margins. We set the highest standards for design, energyefficiency and manufacturing. Our ovens are supported by a solid warranty and a nationwide network of dealers. Picard Ovens has become the oven of choice.

Brands: Picard Ovens

POLAR PAK INC.

BOOTH 538

26 Victoria Cres

Brampton, ON L6T 1E5

905-792-3000, 888-272-7725

FAX: 905-792-3330

E-MAIL: clearsells@parpak.com www.polarpak.ca

Exhibiting: Polar Pak Inc is designer and manufacturer of rigid plastic food packaging.  From utility containers to cutlery, from bakery applications to

confectionary application, Polar Pak is your complete foodservice packaging supplier.

Brands: PanelSquare, PanelBowl, Tamper-Visible, BreakAway

PORT ROYAL MILLS LTD.

BOOTH 647

240 Industrial Pkwy S Aurora, ON L4G 3V6

905-713-1712, 800-387-5180

FAX: 905-713-0074

E-MAIL: orderdesk@portroyalmills.com www.portroyalmills.com

Exhibiting: Port Royal Mills is a leading producer of custom blend multigrain ingredients. We specialize in creating multigrain blends to fill our client’s precise needs. We custom mill our ingredients according to your specifications. We are SQF, organic and kosher certified. Our premium blends are used throughout Canada and the USA.

POWERTANK CLEANING SOLUTIONS

BOOTH 649

445 Worth Blvd

Thornhill, ON L4J 8B1

416-723-2561

www.powertankcleaning.com

Exhibiting: The Powertank® system, along with our innovative Canadian Food Inspection Agency (CFIA) approved Enviro Soak Solution®, is the world leader in the removal of BLACK CARBON buildup. This buildup is typically found in food preparation institutions and is commonly seen baked on pots, pans, backing trays, hood filters, oven racks, stovetops and so much more. The Powertank® system will remove this baked on carbon build–up safely, effortlessly and is extremely economic. Our Enviro Soak Solution® is safe, non-caustic, non-toxic, environment friendly, biodegradable people friendly and is safe to use on aluminum. With the growing concerns on healthier eating and safer preparation facilities, the Powertank® system offers a wide range of health benefits and guarantees.

Brands: Powertank®, Enviro Soak Solution®,

PREGEL CANADA

BOOTH 227

1-215 Rowntree Dairy Rd

Woodbridge, ON L4L 8B8

905-265-9099

FAX: 905-265-7933

E-MAIL: pregel@pregelcanada.com www.pregelcanada.com

Exhibiting: PreGel Canada believes in blending Your Passion with Our Ingredients. For over 40 years, our company has been fueling the passion of many by offering an unparalleled experience in the world of specialty desserts. Our vested interest in our customers’ success is evident by the products, services and resources we offer.  Our company has a long history of successes and novelties worldwide, consistently leading the market with innovative product lines and varied offerings.

Brands: PreGel, PreGel 5-Star Chef Pastry Select, Montericco Natural Fruit Purees

PRIME PASTRIES

BOOTH 364

370 North Rivermede Rd Concord, ON L4K 3N2

905-669-5883

FAX: 905-669-8655

E-MAIL: smuchnik@primus.ca www.primepastries.ca

Exhibiting: Laminated Dough: Croissants, Danish, Puff Pastry, Turnovers and Cinnamon Buns. Proof & Bake, Freezer to Oven and Thaw & Serve. Kosher.  Flexible production runs, Co-Packing available, customization. HACCP and BRC Certifications.

QPC PACK

BOOTH 568

1936 Silicone Dr. Pickering, ON L1W 3V7

905-426-1394, 800-723-5799

E-MAIL: info@qpcpack.com www.qpcpack.com

descriptions new products show specials export ready

QUADRA INGREDIENTS

BOOTH 355

1100 Blair Rd

Burlington, ON L7M 1K9

905-336-9133, 800-665-6553

FAX: 905-336-9263

E-MAIL: info@quadra.ca www.quadraingredients.com

Exhibiting: Quadra Ingredients offers a wide range of high quality ingredients to the baking industry.  Our specialized sales and marketing team provides strong technical support and extensive market knowledge, Low Sodium Solutions, Gluten Free Solutions, Fibre Enrichment, Antioxidants, Mineral Fortification, Clean Label Ingredients, Omega 3 Fatty Acids, Sugar Reduction, Immune Health, Ancient Grains

R F BAKERY EQUIPMENT

BOOTH 620

3947 Graveley Street

Burnaby, BC V5C 3T4

604-298-6673, 800-661-2253

FAX: 604-298-4585

E-MAIL: info@rfbakery.com www.rfbakery.com

Exhibiting: Revent rack ovens and proofers, Revent -specialty-shop convection oven/proofers combinations for bake off operations. JAC bread slicers, Matiss Ultrasonic cake slicer portioning and Rondo Reversible sheeters. Erika record Divider Rounder, Krumbein Horizontal Slicing Machines, Belshaw donut Equipment, Escher Industrial Spiral Mixer. For our Toronto Branch office contact 905237-7374, erics@rfbakery.com

REISER (CANADA) CO.

BOOTH 414

1549 Yorkton Court, Unit #4 Burlington, ON L7P 5B7

905-631-6611

FAX: 905-631-6607

E-MAIL: gtaylor@reiser.com www.reiser.com

Exhibiting: Vemag dough dividing, cookie and muffin depositing, sheeting of various products, extrusion of bars and sticks

Brands: Vemag

RICH PRODUCTS OF CANADA

LIMITED BOOTH 265

149 Roundtree Dairy Rd, Box C8 Woodbridge, ON L4L 6E1

905-850-3836, 888-816-3836

FAX: 905-850-3276

www.richscanada.ca

RICHARDSON OILSEED LIMITED

BOOTH 626

2800 - One Lombard Place Winnipeg, MB R3B 0X8

800-635-3296

FAX: 204-943-6065

E-MAIL: oilseedinfo@richardson.ca

www.richardson.ca

Exhibiting: Richardson Oilseed Limited is an innovative manufacturer of canolabased oils, margarines and shortenings supplying retail, foodservice, food manufacturers and industrial bakeries worldwide. In response to recent market developments, we have developed innovative, non-hydrogenated, trans fat compliant products that satisfy food manufacturers and industrial bakeries need for healthier, functional ingredients that work!

Brands: Richardson Oilseed, Canola Harvest

RICHMOND TRADERS INC.

BOOTH 464

815 Middlefield Rd, Unit 5 Toronto, ON M1V 2P9

416-292-5008

FAX: 416-292-5009

E-MAIL: afarah@richmondimports.com www.richmondimports.com

Exhibiting: Richmond Traders Inc. is a supplier of quality foods ingredients for the baking and confection industries. Our main products are sesame seeds, sunflower seeds, flax seeds, raisins, Gluten, Hulled millet, guar gum, Cashews, oats, blue poppy seeds, fruit fillings (orange Flavedo), blue berry bits

and raisins. In addition, we also supply Starches, Polyols, sweeteners and low calorie sweeteners, vegetable proteins, and other Miscellaneous products such as Citric Acid anhydrous/Mono, and Ascorbic Acid. We serve our customers with Quality products at competitive price with an excellent service.

Brands: Richmond, Royal Ingredients

RONDO INC.

BOOTH 220 267 Canarctic Dr Downsview, ON M3J 2N7

416-650-0220

FAX: 416-650-9540

E-MAIL: sales@ca.rondo-online.com www.rondo-online.com

Exhibiting: RONDO has been developing high-quality equipment for the production of pastry, bread, pizza, croissants, donuts and thin dough products. RONDO’S complete line of equipment also includes DIOSNA mixers and BENIER bread equipment. A comprehensive service and sales network enables RONDO to provide excellent customer care worldwide.

Brands: Rondo, Diosna

SAMPLA BELTING CANADA LTD

BOOTH 673

430 Harrop Dr Milton, ON L9T 3H2 905-878-0532, 800-847-5204

FAX: 905-878-0107 www.samplabelting.com

SANDVIK PROCESS SYSTEMS INC.

BOOTH 368 21 Campus Rd

Totowa, NJ 07512-1201 USA

973-790-1600, 800-359-2358

FAX: 973-790-9247

E-MAIL: spsvsq.info@sandvik.com www.processsystems.sandvik.com

exhibit descriptions

SANI MARC INC.

BOOTH 656

190 Annagem Blvd

Mississauga, ON L5T 2V5

905-795-1183, 888-749-9699

FAX: 888-749-9799

E-MAIL: brian.march@sanimarc.com www.sanimarc.com

Exhibiting: The core of Sani Marc’s proactive approach is the OPTisafe® Program.  This program optimizes food safety through Innovative Products, CEPS+ Software, Engineering, Technical Services and Training.  Through OPTisafe®, Sani Marc Food & Beverage partners with you to ensure you get the most from our expertise in cleaning and sanitation solutions.

SATIN FINE FOODS INC.

BOOTH 640

32 Leone Lane, Unit 1 Chester, NY 10918-3025 USA

845-469-1034

FAX: 845-469-8345

E-MAIL: contact@satinfinefoods.com www.satinice.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, for its premium quality, workability, great texture & taste! At Satin Fine Foods we make the best fondant in the world. That’s all we do!

Brands: Satin Ice

SENSIENT FLAVORS CANADA INC.

BOOTH 814

7200 West Credit Ave

Mississauga, ON L5N 5N1

905-826-0801

FAX: 905-826-0212

www.sensient.com

SEW-EURODRIVE

BOOTH 127

210 Walker Dr Bramalea, ON L6T 3W1

905-791-1553, 800-567-8039

FAX: 905-791-2999

E-MAIL: s.mamo@sew-eurodrive.ca www.sewcan.ca

Exhibiting: The main focus will be decentralized installation products for conveying systems. including the mechatronic drive system Movigear B and the DRC electronic motor. As additional focus, we will be presenting Gear motors for a variety of bakery equipment and Servo motors for packaging equipment.

Brands: Sew-Eurodrive

SEYDACO PACKAGING CORP.

BOOTH 546

215 Courtneypark Drive E Mississauga, ON L5T 2T6

905-565-8030, 800-387-4127

FAX: 905-565-8074

E-MAIL: jmaxwell@seydaco.com www.seydaco.com

Brands: Seydaco

SIGNATURE FINE FOODS LTD.

BOOTH 632

24 Viceroy Rd Unit 5 Concord, ON L4K 2L9

905-738-2415, 800-237-0555

FAX: 905-738-0369

E-MAIL: info@signaturefinefoods.com www.signaturefinefoods.com

Exhibiting: Signature Fine Foods is a specialty importer and distributor of fine pastry and baking ingredients.  With specialty products including chocolate, fruit purees, flavouring, colours, pastry shells, chocolate cups and decorations, Signature Fine Foods is the supplier of choice for patisseries, bakeries, hotels, restaurants and caterers.

Brands: Callebaut, Cacao Barry, Belcolade, Kakao Berlin, Felchin, Boiron, Braun, Demarle, Wolfberger, Lubeca, Pidy, Sabaton, Mona Lisa, Chocolate Masters, IBC, Schulstad, Pastridor

SIKA CANADA INC.

BOOTH 458 601, Delmar Avenue Pointe-Claire, QC H9R 4A9

514-697-2610, 800-933-7452

FAX: 514-697-3910

E-MAIL: grella.tom@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 solutions for the food, beverage and hospitality industries. Sikafloor® systems are durable, seamless floors that are easily cleaned and maintained to your individual plant and production room requirements

Brands: Sikafloor

SOMERSET INDUSTRIES

BOOTH 469

1 Esquire Rd North Billerica, MA 01862-2501 USA 978-667-3355, 800-772-4404

FAX: 978-671-9466

E-MAIL: somerset@smrset.com www.smrset.com

Exhibiting: Somerset Industries has been a leading manufacturer in the dough processing equipment industry since 1946. Fondant Sheeters, Dough Rollers, and Dough Rounders, are a few of their specialty machines. Somerset machines have been featured on Food Network, TLC, Discovery Channel,

Martha Stewart Show, and Cake Boss. Made in the USA.

Brands: Somerset

SPECTRA FOODS LTD.

BOOTH 804

19150 Cruickshank Ave

Baie-d’urfe, QC H9X 3P1

514-457-3030, 866-422-6652

E-MAIL: info@spectrafoods.com www.spectrafoods.com

SPECTRIM LABEL & EQUIPMENT INC.

BOOTH 644

3345 North Service Rd Unit 103 Burlington, ON L7N 3G2

905-335-1006, 888-852-2357

FAX: 905-335-6972

E-MAIL: rick@spectrimlabel.com www.spectrimlabel.com

Exhibiting: Spectrim Label is your source for a full range of all label requirements. From Nutritional labels, Product and packaging labels, Shipping labels, Blank Direct Thermal and Thermal Transfer labels, Printer Ribbons, common and customized labels, as well as  in house graphic design.

SPRAYING SYSTEMS CANADA CO.

BOOTH 463

4540 Eastgate Parkway, Unit 3 Mississauga, ON L4W 3W6 905-481-2146

FAX: 905-481-2602

E-MAIL: gary.prokop@spray.com www.spray.com

Exhibiting: Spraying Systems Co. is the global leader in spray technology.  AutoJet® Spray Systems ensure precision coating of oils, egg wash and release agents.  AccuCoat® Heated Systems ensure even application of viscous materials including chocolate, cheese and cinnamon sugar.  TankJet® Nozzles provide effective tank cleaning to ensure product integrity while maximizing productivity.

Brands: AutoJet®, AccuCoat®, TankJet®

STIRLING CREAMERY LTD

BOOTH 559

21 Henry Street

Stirling, ON K0K 3E0

613-395-3350, 800-513-7850

FAX: 613-395-1046

E-MAIL: anthony.d@stirlingcreamery.com www.stirlingcreamery.com

Exhibiting: We use only local, sweet cream, which is barrel churned in small batches to produce what Saveur Magazine calls “one of the World’s 30 Greatest Butters.” Our newest addition is our Churn84 European Style Butters, higher fat, less moisture! A bakers delight!!!

Brands: Stirling Creamery, Churn84, Whey Butters

SUN

LABELS & SYSTEMS INC.

BOOTH 157

7480 Kimbel St., Unit 3 Mississauga, ON L5S 1A5

905-678-7741

FAX: 289-799-9517 www.sunlabels.ca

Exhibiting: Sun Labels & Systems Inc. was created to provide quality printed labels to customers and clientele all over the world. We print everything including beverage and food labels, household cleaning labels, transparent labels, blanks/barcode labels, cosmetic labels, and virtually any custom labels you have in mind. Our ultimate goal is to print each and every label with sheer accuracy and efficiency as we aim to make your products and overall business a success among your competition.

SUPREME EGG PRODUCTS

BOOTH 357 17 Newbridge Rd

Etobicoke, ON M8Z 2L6 416-237-1313

FAX: 415-237-1316

E-MAIL: fiantorno@supremeegg.com www.nutri-group.com

Exhibiting: There is certainly a good reason why Supreme Egg Products Inc. is constantly growing in the Liquid Egg market in Canada. Supreme Egg Products supplies many industrial, institutional, and

new products show specials export ready

food distributors who are looking for high quality liquid egg products with exceptional service and competitive prices.

Brands: Supreme, Farmer Owned Nutri

TEXTURE TECHNOLOGIES CORP.

BOOTH 705 118 Andover Place Robbinsville, NJ 08691 USA

609-918-0529

FAX: 609-918-0531

E-MAIL: jeanneh@texturetechnologies.com www.texturetechnologies.com

TOUFAYAN BAKERIES

BOOTH 658 175 Railroad Ave Ridgefield, NJ 07657-2312 USA

905-888-5008, 855-299-0024

FAX: 905-888-5009

E-MAIL: chuck@cnsb.ca www.cnsb.ca

Exhibiting: The Toufayan family has been baking breads with quality and care since 1926.  Our Gluten free wraps are perfect for lunches or snacks and they come in four (4) delicious and unique flavours - Original, Spinach, Savoury Tomato and Garden Vegetable.

Brands: Toufayan

UNIFILLER SYSTEMS, INC.

BOOTH 601 7621 MacDonald Rd Delta, BC V4G 1N3 604-940-2233, 888-733-8444

E-MAIL: info@unifiller.com www.unifiller.com

Exhibiting: World leader in automated food portioning equipment.  We will be displaying:  ELF400, Hopper Topper, Universal1000i, Portioning & Decorating Equipment

Brands: Unifiller

exhibit descriptions

UNIPEX SOLUTIONS CANADA

BOOTH 558

6660 Financial Drive Ste 200 Mississauga, ON L5N 7J6

905-812-6732, 800-363-2134

FAX: 905-812-0672

E-MAIL: info@unipex.ca www.unipex.com

Exhibiting: Imperial sugar specialty sweetners like Stevicane, Monkfruit, crystalized Maple, Honey, Molasses, and Brown, Manildra’s Gem of the West Vital Wheat Gluten, Dr. Paul Lohmann Sodium reduction solutions, Lomasour vinegar powder and mineral salts. Avatar Organic oils, divider oil, bread pan oils, pan greases, trough greases, Lecithin and specialty release agents.

Brands: Imperial Sugar, Manildra, Dr. Paul Lohmann, Avatar, Cremer, Friesland Campina DMV, Koster Keunen, Cremer Oleo

UNITED CANADIAN MALT LTD.

BOOTH 670

843 Park St South Peterborough, ON K9J 3V1

705-876-9110

FAX: 705-876-9118

E-MAIL: info@unitedccanadianmalt.ca www.unitedcanadianmalt.ca

Exhibiting: liquid & dried malt extracts

UNIVERSITY OF GUELPH - AGRICULTURE & FOOD LABORATORY

BOOTH 548 95 Stone Rd West Guelph, ON N1H 8J7

519-767-6299, 877-863-4235

FAX: 519-767-6240

E-MAIL: aflinfo@uoguelph.ca www.guelphlabservices.com

Exhibiting: The University of Guelph, Laboratory Services Division is a multifaceted analytical and diagnostic lab that proudly serves a broad range of agricultural and food clients within the commercial, academic and government sectors.  Services include testing for physical contaminants, pathogens, toxins, allergens, microbial identification

of contaminant microorganisms and consumer complaint investigations.

V-TECH ENGINEERING,

INC.

BOOTH 533

118 E. Wabash Street

Bluffton, IN 46714 USA

260-824-5322

FAX: 260-824-4335

E-MAIL: bo.alstoft@vtei.com www.vtei.com

Exhibiting: Celebrating 20 years of service, V-Tech specializes in the creative design of equipment for the industrial baking industry such as: Tunnel Ovens, Pizza Ovens, Conveyor Systems, and Oven Loaders/Unloaders. We are dedicated to cost effective tailoring of projects to suit our clients’ needs, from conceptual development through design, manufacturing, and custom installation.

Brands: Veno oven

VALE PACKAGING LIMITED

BOOTH 372

35 Venture Ave

Hubbards, NS B0J 1T0

902-857-1392

FAX: 902-857-1827

E-MAIL: sales@valepackaging.ca www.valepackaging.ca

Exhibiting: Vale Packaging is a manufacturer of packaging trays and containers to the bakery industry across North America.  Stock items and custom designed containers to increase bakery sales through ideal presentation.

Brands: NuShelf

VC999 CANADA LTD.

BOOTH 607

153 Sylvestre

St Germain De Grantham, QC J0C 1K0

819-395-4555

FAX: 819-395-6444

www.vc999.com

Exhibiting: VC999 Packaging Systems

- Experts in Design & Manufacturing of Innovative Product Packaging Systems. XtraVac provides quality machines as

economic solutions for small & large business. XtraPlast offers thousands of standard & custom packaging materials for any product or packaging needs.  Teams are strategically located to respond with urgency & efficiency.

Brands: Xtraplast-Xtravac, VC999

VEGFRESH INC.

BOOTH 643

1290 Ormont Dr

Toronto, ON M9L 2V4

416-667-0518

FAX: 416-667-0523

E-MAIL: j.montalbano@vegfreshinc.com www.vegfreshinc.com

Exhibiting: VegFresh will be exhibiting and promoting our new lines of fillings (apple, date, apricot, etc.) and fresh and or frozen shred carrot, lemon and orange pulps/purees, fresh/frozen all natural peeled banana and purees, fresh peeled apples and shred zucchini.

Brands: Vegfresh

WEBER MARKING SYSTEMS

BOOTH 508

6180 Danville Rd

Mississauga, ON L5T 2H7 905-564-6881, 800-265-9974

FAX: 905-564-6886

E-MAIL: mquinn@webermarking.ca www.webermarking.ca

Exhibiting: With over 80 years of experience, Weber Marking is a leader in the design, manufacture, and supply of high-performance labels and labeling products. We provide the latest in Labelling Equipment, Software, Labels and Ribbons and back them with a nationwide network of direct sales, service, and technical support.

Brands: Zebra, Weber Applicators –Print + Apply, Quadra Colour Printer

WESTCAN MARKETING INC.

BOOTH 173

# 1 4215 61 Ave SE

Calgary, AB T2C 106

403-720-9490

FAX: 403-720-9493

E-MAIL: bob@westcan.biz

www.westcan.biz

Brands: Novacart

WESTON BAKERIES LIMITED

BOOTH 514

1425 The Queensway Etobicoke, ON M8Z 1T3

416-252-7323

www.weston.ca

show specials export ready

ZEPPELIN SYSTEMS

BOOTH 721

13330 Byrd Dr Odessa, FL 33556-5312 USA

813-920-7442

E-MAIL: charles.cherry@zeppelin-usa. com

www.zeppelin-usa.com

Exhibiting: Zeppelin will be exhibiting our CODOS continuous dough mixer along with our automated bulk, minor and micro ingredient handling systems. In addition we will be displaying our PRISMA batch management computer software program.

Brands: Zeppelin Systems, Codos

Wet & Dry Environments

Master Sanitation Schedule (MSS) ~ Develop & Document ~ Online Program

Sanitation Standard

Operating Procedures (SSOPs) ~ Analysis and/or Development

Cleaning & Sanitation

Overhead Cleaning Silo Cleaning

Quality Assurance Program

product locator

EQUIPMENT

BAKING & COOKING EQUIPMENT

FRYING

Hobart Canada 638

RF Bakery Equipment 620

KETTLES

Eckert Machines 250

G. Cinelli-Esperia Corporation 400

Hobart Canada 638

OVENS

ABI Ltd.

520

Alfa Cappuccino 200,100

Blodgett Oven 140

G. Cinelli-Esperia Corporation 400

Harvest Corporation 233

Hobart Canada 638

Kaak Group 133

Picard Ovens 606

RF Bakery Equipment 620

Sandvik Process Systems 368

V-Tech Engineering, Inc. 533

PARTS & SERVICE

ABI Ltd.

520

Carmichael Engineering Ltd. 648

CRS/Vamic Inc. 170

G. Cinelli-Esperia Corporation 400

Harvest Corporation 233

Hobart Canada 638

RF Bakery Equipment 620

V-Tech Engineering, Inc. 533

Steam Boilers

ABI Ltd. 520

Carmichael Engineering Ltd. 648

G. Cinelli-Esperia Corporation 400

STOVES

Hobart Canada 638

CLEANING, & SANITIZATION

CLEANING & SANITIZATION SUPPLIES

Alfa Cappuccino 200, 100

ATESCO Industrial Hygiene Ltd. 729

GDI Integrated Facility Services Inc. 270

POT & TRAY WASHING EQUIPMENT

GDI Integrated Facility Services Inc. 270

Harvest Corporation 233

Hobart Canada 638

RF Bakery Equipment 620

INDUSTRIAL CLEANING EQUIPMENT

ATESCO Industrial Hygiene Ltd. 729

GDI Integrated Facility Services Inc. 270

Spraying Systems Canada Co. 463

COOLING, REFRIGERATION, FREEZING

COOLING EQUIPMENT

ABI Ltd. 520

Air Liquide Canada 662

Carmichael Engineering Ltd. 648

Chocolate Smet Canada Inc. 569

Design & Realisation 723

G. Cinelli-Esperia Corporation 400

Hobart Canada 638

Kaak Group 133

RF Bakery Equipment 620

V-Tech Engineering, Inc. 533

FREEZERS

ABI Ltd. 520

Air Liquide Canada 662

Carmichael Engineering Ltd. 648

Eckert Machines 250

G. Cinelli-Esperia Corporation 400

Hobart Canada 638

Kaak Group 133

RF Bakery Equipment 620

PARTS & SERVICE

ABI Ltd. 520 Air Liquide Canada 662

Carmichael Engineering Ltd. 648

CRS/Vamic Inc. 170

G. Cinelli-Esperia Corporation 400

Hobart Canada 638

RF Bakery Equipment 620

REFRIGERATION

Carmichael Engineering Ltd. 648

G. Cinelli-Esperia Corporation 400

Hobart Canada 638

RF Bakery Equipment 620

product locator

PASTRY BAGS

BakeMark Canada 500

Bakery Crafts1 38

DecoPac 526

Design & Realisation 723

L & M Bakers Supply Co. 441

Lentia Enterprises Ltd 540

SPECIAL DECORATING TOOLS

ABI Ltd. 520

BakeMark Canada 500

Bakery Crafts 138

CTP Imaging 257

DecoPac 526

Design & Realisation 723

France Décor Canada 659

L & M Bakers Supply Co. 441

Somerset Industries Inc 469

SPECIALTY CAKE BOARDS

BakeMark Canada 500

Bakery Crafts 138

DecoPac 526

L & M Bakers Supply Co. 441

Lentia Enterprises Ltd 540

SUGAR & CHOCOLATE MOLDS

Cacao Barry Callebaut 439

Design & Realisation 723

France Décor Canada 659

L & M Bakers Supply Co. 441

Lentia Enterprises Ltd 540

TABLE TOP EQUIPMENT

BakeMark Canada 500

Bakery Crafts 138

CTP Imaging 257

Design & Realisation 723

France Décor Canada 659

G. Cinelli-Esperia Corporation 400

L & M Bakers Supply Co. 441

Lentia Enterprises Ltd 540

Somerset Industries Inc 469

Unifiller Systems Inc. 601

TURN TABLES

BakeMark Canada 500

Bakery Crafts 138

Design & Realisation 723

L & M Bakers Supply Co. 441

WEDDING ORNAMENTS

BakeMark Canada 500

Bakery Crafts 138

DecoPac 526

L & M Bakers Supply Co. 441

HAND TOOLS & SMALLWARES

BOWLS

ATESCO Industrial Hygiene Ltd. 729

BakeMark Canada 500

Bakery Crafts 138

France Décor Canada 659

Harvest Corporation 233

L & M Bakers Supply Co. 441

BRUSHES

ATESCO Industrial Hygiene Ltd. 729

BakeMark Canada 500

Bakery Crafts 138 DecoPac 526

Design & Realisation 723

France Décor Canada 659

Harvest Corporation 233

L & M Bakers Supply Co. 441

CUTTERS

ATESCO Industrial Hygiene Ltd. 729

BakeMark Canada 500

Bakery Crafts1 38

Design & Realisation 723

Harvest Corporation 233 L & M Bakers Supply Co. 441

HAND SIFTERS

Design & Realisation 723

France Décor Canada 659

Harvest Corporation 233

L & M Bakers Supply Co. 441

KNIVES

BakeMark Canada 500

Bakery Crafts 138 DecoPac 526

Design & Realisation 723

France Décor Canada 659

INGREDIENT & MATERIAL HANDLING

MEASURING DEVICES

BakeMark Canada 500

& Realisation 723 France Décor Canada 659

product locator

PUMPS

RF Bakery Equipment 620

SEW-Eurodrive 127

Unifiller Systems Inc. 601

RACKS

ABI Ltd.

Reiser (Canada) Co. 414

PAN LINERS

ABI Ltd.

520

Chicago Metallic Bakeware Canada 151

Design & Realisation 723

G. Cinelli-Esperia Corporation 400

Harvest Corporation 233

L & M Bakers Supply Co. 441

Magna Industries, Inc. 563

RF Bakery Equipment 620

SLICING EQUIPMENT

ABI Ltd.

520

Design & Realisation 723

Harvest Corporation 233

Hobart Canada 638

RF Bakery Equipment 620

Reiser (Canada) Co. 414

MAKE-UP EQUIPMENT & PROOFERS

DEPOSITERS

ABI Ltd.

520

G. Cinelli-Esperia Corporation 400

Handtmann Canada Ltd. 600

Harvest Corporation 233

Kaak Group 133

Magna Mixer Co. 141

RF Bakery Equipment 620

Reiser (Canada) Co. 414

Rondo Inc 220

Unifiller Systems Inc. 601

DIVIDERS & MOULDERS

ABI Ltd.

520

G. Cinelli-Esperia Corporation 400

Handtmann Canada Ltd. 600

Harvest Corporation 233

Kaak Group 133

RF Bakery Equipment 620

Reiser (Canada) Co. 414

Rondo Inc 220

Somerset Industries Inc 469

FORMERS

ABI Ltd.

520

G. Cinelli-Esperia Corporation 400

Handtmann Canada Ltd. 600

Harvest Corporation 233

RF Bakery Equipment 620

520

France Décor Canada 659

G. Cinelli-Esperia Corporation 400

Harvest Corporation 233

L & M Bakers Supply Co. 441

PANS

ABI Ltd.

520

Chicago Metallic Bakeware Canada 151

Design & Realisation 723

France Décor Canada 659

G. Cinelli-Esperia Corporation 400

Harvest Corporation 233

Kaak Group 133

L & M Bakers Supply Co. 441

Magna Industries, Inc. 563

RF Bakery Equipment 620

PROOFER/OVEN COMBINATION

ABI Ltd. 520

G. Cinelli-Esperia Corporation 400

Harvest Corporation 233

Kaak Group 133

RF Bakery Equipment 620

V-Tech Engineering, Inc. 533

PROOFER/RETARDER COMBINATION

ABI Ltd. 520

G. Cinelli-Esperia Corporation 400 Harvest Corporation 233

Hobart Canada 638

Kaak Group 133

RF Bakery Equipment 620 V-Tech Engineering, Inc. 533

PROOFERS

ABI Ltd.

520

G. Cinelli-Esperia Corporation 400 Harvest Corporation 233

Hobart Canada 638

Kaak Group 133

RF Bakery Equipment 620

V-Tech Engineering, Inc. 533

PROOFING BOARDS

G. Cinelli-Esperia Corporation 400

Harvest Corporation 233

Kaak Group 133

Magna Industries, Inc. 563

RF Bakery Equipment 620

RACKS

ABI Ltd. 520

Chicago Metallic Bakeware Canada

& EXTRUDERS

Industries Inc 469 Spraying Systems Canada Co. 463 V-Tech Engineering, Inc. 533

TABLES France Décor Canada 659

G. Cinelli-Esperia Corporation

Co. 441 Magna Industries, Inc. 563 RF Bakery Equipment 620

Chicago Metallic Bakeware Canada 151 France Décor Canada 659

G. Cinelli-Esperia Corporation

Harvest Corporation 233

Kaak Group 133

L & M Bakers Supply Co. 441

Magna Industries, Inc. 563

RF Bakery Equipment 620

WATER CHILLERS

G. Cinelli-Esperia Corporation 400

Harvest Corporation 233

RF Bakery Equipment 620

MIXING EQUIPMENT

ATTACHMENTS

ABI Ltd.

520

France Décor Canada 659

G. Cinelli-Esperia Corporation 400 Harvest Corporation 233

Hobart Canada 638

Magna Industries, Inc. 563

RF Bakery Equipment 620

HAND MIXERS

France Décor Canada 659

G. Cinelli-Esperia Corporation 400

Harvest Corporation 233

MIXERS

ABI Ltd. 520

Eckert Machines 250

France Décor Canada 659

G. Cinelli-Esperia Corporation 400

Harvest Corporation 233

Hobart Canada 638

Magna Mixer Co. 141

RF Bakery Equipment 620

Rondo Inc 220

SEW-Eurodrive 127

Zeppelin Systems7 21

SHIPPING & DELIVERY

BASKETS, TRAYS & PALLETS

Drader Bakery Logistics 438

L & M Bakers Supply Co. 441

DELIVERY RACKS

Drader Bakery Logistics 438

Magna Industries, Inc. 563

DOLLIES & HAND TRUCKS

Drader Bakery Logistics 438

Magna Industries, Inc. 563

SPECIALTY BAKING EQUIPMENT

BISCUIT, CRACKER MACHINES

ABI Ltd. 520

G. Cinelli-Esperia Corporation 400

Harvest Corporation 233

RF Bakery Equipment 620

Rondo Inc 220

Sandvik Process Systems 368

V-Tech Engineering, Inc. 533

CREAM & JAM FILLING MACHINES

ABI Ltd. 520

RF Bakery Equipment 620

Unifiller Systems Inc. 601

ICE CREAM MACHINES

Alfa Cappuccino 200, 100

Lentia Enterprises Ltd 540

PreGel Canada 227

STORAGE

BINS

Contemar Silo Systems Imc. 527

G. Cinelli-Esperia Corporation 400

Harvest Corporation 233

L & M Bakers Supply Co. 441

Magna Industries, Inc. 563

Zeppelin Systems 721

BULK SYSTEMS

Contemar Silo Systems Imc. 527

Eckert Machines 250

Harvest Corporation 233

RF Bakery Equipment 620 Zeppelin Systems 721

SILOS

Contemar Silo Systems Imc. 527

Eckert Machines 250

Harvest Corporation 233

RF Bakery Equipment 620 Zeppelin Systems 721

TROUGHS

ABI Ltd. 520

G. Cinelli-Esperia Corporation 400

product locator

INGREDIENTS

COCOA, CHOCOLATE

& SUBSTITUTES

CAROB

CHOCOLATE COATINGS

(Canada)

product locator

Satin Fine Foods

640

Signature Fine Foods Ltd. 632

CHOCOLATE SUBSTITUTES

Belcolade Real Belgian Chocolate 269

Dawn Food Products (Canada) Ltd 300, 800

Dealers Ingredients Inc 532

Foley’s Candies Ltd 365

COCOA

All Gold Imports Inc. 327

BakeMark Canada 500

Belcolade Real Belgian Chocolate 269

Cacao Barry Callebaut 439

Dawn Food Products (Canada) Ltd 300, 800

Design & Realisation 723

Lentia Enterprises Ltd 540

PreGel Canada 227

Signature Fine Foods Ltd. 632

DAIRY PRODUCTS & NONDAIRY REPLACEMENTS

BUTTER

All Gold Imports Inc. 327

Dawn Food Products (Canada) Ltd 300, 800

Dealers Ingredients Inc 532

Gay Lea Foods Co-operative Limited 333

Parmalat Canada/Beatrice 354

Quadra Ingredients 355

Stirling Creamery Ltd 559

BUTTER SUBSTITUTES

Carmi Flavors 432

Chemroy Canada Inc. 572

Dawn Food Products (Canada) Ltd 300, 800

Dealers Ingredients Inc 532

Margarine Golden Gate – Michca Inc. 273

Natu’oil Services Inc. 570

CHEESE

Dawn Food Products (Canada) Ltd 300, 800

Dealers Ingredients Inc 532

Gay Lea Foods Co-operative Limited 333

Parmalat Canada/Beatrice 354

Quadra Ingredients 355

DAIRY

BLENDS

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800

Dealers Ingredients Inc 532

Gay Lea Foods Co-operative Limited 333

Margarine Golden Gate – Michca Inc. 273

Margarine Thibault 655

Parmalat Canada/Beatrice 354

PreGel Canada 227

Quadra Ingredients 355

DAIRY SUBSTITUTES

BakeMark Canada 500

Bunge Oils 326

Chemroy Canada Inc. 572

Daiya Foods 663

Dawn Food Products (Canada) Ltd 300, 800

Dealers Ingredients Inc 532

Kerry 238

Quadra Ingredients 355

EGGS/EGG PRODUCTS

All Gold Imports Inc. 327

BakeMark Canada500

Burnbrae Farms 245

Dawn Food Products (Canada) Ltd 300, 800

Global Egg Corporation 654

Quadra Ingredients 355

Supreme Egg Products 357

MILK

Dealers Ingredients Inc 532

Gay Lea Foods Co-operative Limited 333

Parmalat Canada/Beatrice 354

Quadra Ingredients 355

WHEY/WHEY PRODUCTS

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800

Dealers Ingredients Inc 532

Gay Lea Foods Co-operative Limited 333

H & A Canada 272

L V Lomas Limited 664

Parmalat Canada/Beatrice 354

Quadra Ingredients 355

Stirling Creamery Ltd 559

YOGURT

Dealers Ingredients Inc 532

Gay Lea Foods Co-operative

FLAVOURS, SPICES, EXTRACTS, COLOURS

EXTRACTS & ESSENTIAL OILS

FLAVOURS

Rustic Bread Blend

This Rustic Bread Blend has the ability to save you time and money by combining the strength of a dry sourdough with selected ingredients for exceptional breads!

Star’Bake is an innovative, ready-to-use concentrate containing all the active ingredients: yeast, dough improver and flavor ingredients.

ADVANTAGES

1. Saves time.

2. Economical.

3. Reliable.

4. Easy to use. Simply add flour and water.

Every order enters you in our Star’Bake Premiere drawing! Grand Prize: 5 days in France–including 2 days of learning the latest baking techniques at the renowned Lesaffre Baking Center.

To place an order, call 877-677-7000.

For more about Star’Bake, visit mystarbake.com.

product locator

HERBS

Dawn Food Products (Canada)

Ltd 300, 800

Kerry 238

McCormick 155

Quadra Ingredients 355

SPICES

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800

Kerry 238

Marsia Foods 554

McCormick 155

Signature Fine Foods Ltd. 632

FRUIT, VEGETABLES, NUTS, SEEDS

COCONUT

All Gold Imports Inc.

327

BakeMark Canada 500

Compass Food Sales 715

Dawn Food Products (Canada) Ltd 300, 800

Marsia Foods 554

PreGel Canada 227

FRUIT

All Gold Imports Inc. 327

Amazing Fruit Products Ltd 667

BakeMark Canada 500

Compass Food Sales 715

Dawn Food Products (Canada) Ltd 300, 800

Marsia Foods 554

McCormick 155

PreGel Canada 227

Quadra Ingredients 355

Vegfresh Inc 643

NUT PRODUCTS

All Gold Imports Inc. 327

American Almond Products Co. 645

Amoretti 214

BakeMark Canada 500

Cacao Barry Callebaut 439

Compass Food Sales 715

Dawn Food Products (Canada) Ltd 300, 800

Marsia Foods 554

PreGel Canada 227

Signature Fine Foods Ltd. 632

NUTS

All Gold Imports Inc. 327

BakeMark Canada 500

Compass Food Sales 715

Dawn Food Products (Canada) Ltd 300, 800

Marsia Foods 554

Richmond Traders Inc 464

Signature Fine Foods Ltd. 632

SEEDS

All Gold Imports Inc. 327

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800

Everspring Farms 249

Farinart Inc. 160

Marsia Foods 554

Natunola Health Inc. 348

Port Royal Mills Ltd 647

Quadra Ingredients 355

Richmond Traders Inc 464

VEGETABLES

Dawn Food Products (Canada) Ltd 300, 800

Marsia Foods 554

McCormick 155

Quadra Ingredients 355

Vegfresh Inc 643

GLAZES, JAMS, JELLIES, FILLINGS

CUSTARD FILLINGS

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800

Horizon Milling ULC 320

Kerry 238

Lentia Enterprises Ltd 540

DONUT FILLINGS

Amoretti 214

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800 Kerry 238

Lentia Enterprises

FRUIT FILLINGS BakeMark

FRUIT GLAZE

BakeMark

JAMS

BakeMark Canada

FONDANTS

REDUCED CALORIE/FAT OR SUGARLESS FILLINGS

GRAINS, STARCHES, CEREALS, FLOUR

BARLEY

Everspring Farms 249

Farinart Inc. 160

Legumex Walker Canada Inc. 550

P&H Flour Milling Group 613

Port Royal Mills Ltd 647

BRAN

ADM Milling Co. 340

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800

P&H Flour Milling Group 613

Port Royal Mills Ltd 647

CORN & CORN PRODUCTS

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800

International Sugars Inc. 258

P&H Flour Milling Group 613

Port Royal Mills Ltd 647

Quadra Ingredients 355

Unipex Solutions Canada 558

FIBER

Cambrian Solutions Inc 672

Dawn Food Products (Canada) Ltd 300, 800

International Sugars Inc. 258

L V Lomas Limited Limited 664

Port Royal Mills Ltd 647

Quadra Ingredients 355

Richmond Traders Inc 464

Unipex Solutions Canada 558

FLAX

All Gold Imports Inc. 327

BakeMark Canada 500

Dakota Specialty Milling 362

Dawn Food Products (Canada) Ltd 300, 800

Everspring Farms 249

Farinart Inc. 160

Legumex Walker Canada Inc. 550

Lentia Enterprises Ltd 540

Marsia Foods 554

Natunola Health Inc. 348

Port Royal Mills Ltd 647

Quadra Ingredients 355

GRAINS, SPECIALTY

BakeMark Canada 500

Caldic Canada Inc. 456

Dakota Specialty Milling 362

Dawn Food Products (Canada) Ltd 300, 800

Everspring Farms 249

Farinart Inc. 160

Horizon Milling ULC 320

Legumex Walker Canada Inc. 550

Lentia Enterprises Ltd 540

P&H Flour Milling Group 613

Port Royal Mills Ltd 647

Quadra Ingredients 355

Richmond Traders Inc 464

OATS

BakeMark Canada 500

Dakota Specialty Milling 362

Dawn Food Products (Canada) Ltd 300, 800

Everspring Farms 249

Farinart Inc. 160

Horizon Milling ULC 320

International Sugars Inc. 258

Legumex Walker Canada Inc. 550

P&H Flour Milling Group 613

Port Royal Mills Ltd 647

Richmond Traders Inc 464

RICE

Everspring Farms 249

International Sugars Inc. 258

Port Royal Mills Ltd 647

Quadra Ingredients 355

RYE

ADM Milling Co. 340

BakeMark Canada 500

Dakota Specialty Milling 362

Dawn Food Products (Canada) Ltd 300, 800

Farinart Inc. 160

Horizon Milling ULC 320

Legumex Walker Canada Inc. 550

P&H Flour Milling Group 613 Port Royal Mills Ltd 647

SOYA

STARCHES & STARCH PRODUCTS

WHEAT

IMPROVERS, STABILIZERS, EMULSIFERS, GUMS

DOUGH

product locator

DRYING AGENTS

AB Mauri 339

BakeMark Canada 500

EMULSIFIERS

BakeMark Canada 500

Caldic Canada Inc. 456

Cambrian Solutions Inc 672

Chemroy Canada Inc. 572

Corbion Caravan 145

Dawn Food Products (Canada) Ltd 300, 800

Dealers Ingredients Inc 532

Global Egg Corporation 654

Kerry 238

Lallemand Distribution Inc. 426

Lesaffre Yeast 226

Unipex Solutions Canada 558

ENCAPSULATED INGREDIENTS

AB Mauri 339

Lallemand Distribution Inc. 426

ENZYMES

AB Mauri 339

BakeMark Canada 500

Caldic Canada Inc. 456

Chemroy Canada Inc. 572

Corbion Caravan 145

Dawn Food Products (Canada) Ltd 300, 800

Kerry238

Lallemand Distribution Inc. 426

Lesaffre Yeast 226

GUMS, GELS, THICKENERS

BakeMark Canada 500

Cambrian Solutions Inc 672

Chemroy Canada Inc. 572

Dawn Food Products (Canada) Ltd 300, 800

H & A Canada 272

Kerry 238

L V Lomas 664

Quadra Ingredients 355

Richmond Traders Inc 464

Unipex Solutions Canada 558

MOLD INHIBITORS

AB Mauri 339

BakeMark Canada 500

Caldic Canada Inc. 456

Cambrian Solutions Inc 672

Canbrands Specialty Foods Inc. 169

Corbion Caravan 145

H & A Canada 272

Kerry 238

Lallemand Distribution Inc. 426

Quadra Ingredients 355

PROTEIN ADDITIVES

Cambrian Solutions Inc 672

L V Lomas 664

Quadra Ingredients 355

Richmond Traders Inc 464

STABILIZERS

BakeMark Canada 500

Cambrian Solutions Inc 672

Corbion Caravan 145

L V Lomas 664

Kerry 238

Lesaffre Yeast 226

LEAVENING AGENTS

AMMONIUM BICARBONATE

AB Mauri 339

Quadra Ingredients 355

BAKING POWDER

AB Mauri 339

BakeMark Canada 500

Caldic Canada Inc. 456

Corbion Caravan 145

Dawn Food Products (Canada) Ltd 300, 800

Embassy Flavours Ltd. 255

Lallemand Distribution Inc. 426

BAKING SODA (SODIUM BICARBONATE)

AB Mauri 339

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800

Embassy Flavours Ltd. 255

Lallemand Distribution Inc. 426 Quadra Ingredients 355

CREAM OF TARTAR

Dawn Food Products (Canada) Ltd 300, 800

H & A Canada 272

Quadra Ingredients 355

DOUGH/GLUTEN CONDITIONER

AB Mauri 339

BakeMark Canada 500

Caldic Canada Inc. 456

Cambrian Solutions Inc 672

Canbrands Specialty Foods Inc. 169

ENCAPSULATED LEAVENING AGENTS

AB Mauri

AB Mauri

Inc

BICARBONATE

YEAST FOODS

(Canada)

AB Mauri 339

Corbion Caravan 145

Dawn Food Products (Canada) Ltd

Corbion Caravan 145 Dawn Food Products (Canada)

Lallemand Distribution Inc. 426

Lesaffre Yeast 226

SUBSTITUTE

MISCELLANEOUS

COFFEE

FAT REPLACERS

LARD

BakeMark Canada 500

Bunge Oils 326

Dawn Food Products (Canada) Ltd 300, 800

Margarine

BakeMark Canada 500

Bunge Oils 326

Chemroy Canada Inc. 572

Dawn Food Products (Canada) Ltd 300, 800

Margarine Golden Gate – Michca Inc. 273

Margarine Thibault 655

Natu’oil Services Inc. 570

Richardson Oilseed Limited 626

OILS

Amoretti 214

BakeMark Canada 500

Bunge Oils 326

Caldic Canada Inc. 456

Canbrands Specialty Foods Inc. 169

Dawn Food Products (Canada) Ltd 300, 800

Dealers Ingredients Inc 532

International Sugars Inc. 258 L V Lomas Limited 664

Lallemand Distribution Inc. 426

Lorann Oils Inc. 668

Margarine Thibault 655

Marsia Foods

Natu’oil Services Inc. 570

Richardson Oilseed Limited 626

Unipex Solutions Canada 558

PAN

COATINGS/ NON-STICK COATINGS

BakeMark Canada 500

Bunge Oils 326

Chicago Metallic Bakeware Canada 151

Dawn Food Products (Canada) Ltd 300, 800

Richardson Oilseed Limited 626

Spraying Systems Canada Co. 463

Unipex Solutions Canada 558

SHORTENING

BakeMark Canada 500

Bunge Oils 326

Canbrands Specialty Foods Inc. 169

Chemroy Canada Inc. 572

Dawn Food Products (Canada) Ltd 300, 800

Dealers Ingredients Inc 532

International Sugars Inc. 258

Margarine Golden Gate – Michca Inc. 273

Margarine Thibault 655 Natu’oil Services Inc. 570 Richardson Oilseed Limited 626

ORGANIC

Canbrands Specialty Foods Inc. 169

Dawn Food Products (Canada) Ltd 300, 800

Dealers Ingredients Inc 532 International Sugars Inc. 258 Marsia Foods 554 Natu’oil Services Inc. 570 Port Royal Mills Ltd 647

KOSHER/HALAL

Bunge Oils 326 Dealers Ingredients Inc 532 Foley’s Candies Ltd 365 International Sugars Inc. 258

Margarine Golden Gate – Michca Inc. 273 Marsia Foods 554 Natu’oil Services Inc. 570 Richardson Oilseed Limited 626 Port Royal Mills Ltd 647

SUGAR, SALT, SWEETENERS

CORN SYRUP

BakeMark Canada 500 Dawn Food Products (Canada) Ltd 300, 800

International Sugars Inc. 258

FRUIT SWEETENERS

Dawn Food Products (Canada) Ltd 300, 800

Unipex Solutions Canada 558

HONEY

All Gold Imports Inc. 327 BakeMark Canada 500

product locator

Dawn Food Products (Canada) Ltd 300, 800

Marsia Foods 554

McCormick 155

Unipex Solutions Canada 558

MALT SYRUP

AB Mauri 339

BakeMark Canada 500

Lallemand Distribution Inc. 426

United Canadian Malt, Ltd 670

MOLASSES

AB Mauri 339

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800

International Sugars Inc. 258

Lallemand Distribution Inc. 426

Unipex Solutions Canada 558

United Canadian Malt, Ltd 670

SALT

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800

L V Lomas 664

SALT SUBSTITUTE

Dealers Ingredients Inc 532

H & A Canada 272

Unipex Solutions Canada 558

SUGAR

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800

International Sugars Inc. 258

Lantic Sugar 363

Marsia Foods 554

Unipex Solutions Canada 558

SUGAR SUBSTITUTE

Cambrian Solutions Inc 672

H & A Canada 272

L V Lomas 664

Unipex Solutions Canada 558

PACKAGING EQUIPMENT

BAG PACKAGING EQUIPMENT

Abbey Packaging Equipment 232

ABI Ltd. 520

AFFELDT Maschinenbau GmbH 139

Formost Fuji Corp. 232

Harvest Corporation 233

Hobart Canada 638

KLR Systems Inc. 308

Kwik Lok Corporation 251 VC999 Ltd. 607

CARTONING EQUIPMENT

Abbey Packaging Equipment 232

ABI Ltd. 520

AFFELDT Maschinenbau GmbH 139 Weber Marking Systems 508

CASE PACKERS

Abbey Packaging Equipment 232

ABI Ltd. 520

AFFELDT Maschinenbau GmbH 139 SEW-Eurodrive 127

CASE TAPERS & SEALERS EQUIPMENT

AFFELDT Maschinenbau GmbH 139

FILM SHRINKING EQUIPMENT

AFFELDT Maschinenbau GmbH 139

CRS/Vamic Inc. 170

Formost Fuji Corp. 232

Vale Packaging Limited 372 VC999 Ltd. 607

FORMING MACHINES

ABI Ltd. 520

Formost Fuji Corp. 232

Reiser (Canada) Co. 414

Vale Packaging Limited 372 VC999 Ltd. 607

HEAT SEALING EQUIPMENT

Abbey Packaging Equipment 232

AFFELDT Maschinenbau GmbH 139

Formost Fuji Corp. 232

KLR Systems Inc. 308

IMPRINTING EQUIPMENT

ABI Ltd. 520

KLR Systems Inc. 308 Weber Marking Systems 508

LABEL MACHINES

AFFELDT Maschinenbau GmbH 139 KLR Systems Inc. 308

Kwik Lok Corporation 251

Matrix Industrial Control Systems Inc. 707

Spectrim Label & Equipment Inc 644

VC999 Ltd. 607

Weber Marking Systems 508

METAL DETECTORS

Abbey

PRINTERS

AFFELDT Maschinenbau GmbH

SCALES

TRAY PACKAGING

TWIST-TYING EQUIPMENT

WRAPPING MACHINES

PACKAGING MATERIALS

product locator

BAG CLOSURES

Abbey Packaging Equipment 232

KLR Systems Inc. 308

Kwik Lok Corporation 251

L & M Bakers Supply Co. 441

BAGS

Alpha Poly Packaging Solutions 247

Dawn Food Products (Canada) Ltd 300, 800

BAKEABLE TRAYS

Dawn Food Products (Canada) Ltd 300, 800 JJ Marshall Inc. 263

JBNT Marketing Inc. 462

L & M Bakers Supply Co. 441

Novelis Foil Products 650

Seydaco Packaging Corp. 546

Westcan Marketing Inc 173

BAKING CUPS & PAPER LINERS

BakeMark Canada 500

Bakery Crafts 138

Dawn Food Products (Canada) Ltd 300, 800

Francis Packaging Inc. 350 JJ Marshall, Inc 263

JBNT Marketing Inc. 462

L & M Bakers Supply Co. 441

Novelis Foil Products 650

Westcan Marketing Inc 173

BOARD

BakeMark Canada 500 DecoPac 526

CAKE PACKAGING

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800

DecoPac 526

Evolupak.ca 149

Francis Packaging Inc. 350

JJ Marshall Inc. 263

JBNT Marketing Inc. 462

Novelis Foil Products 650

Polar-Pak Ltd. 538

Seydaco Packaging Corp. 546

Vale Packaging Limited 372

DECORATED CONTAINERS

BakeMark Canada 500

JBNT Marketing Inc. 462

Seydaco Packaging Corp. 546

DOMES: PLASTIC

DecoPac 526

Evolupak.ca 149

Novelis Foil Products 650

Polar-Pak Ltd. 538

IMPRINTER SUPPLIES

Weber Marking Systems 508

LABELS

DecoPac 526

H. Moore Printing Services Ltd 457

Kwik Lok Corporation 251

Seydaco Packaging Corp. 546

Spectrim Label & Equipment Inc 644

Weber Marking Systems 508

PAPER & PAPERBOARD ROLL STOCK

Weber Marking Systems 508

SPECIALTY PAPER & PACKAGING PRODUCTS

Francis Packaging Inc. 350

JJ Marshall Inc. 263

JBNT Marketing Inc. 462

TAPE

H. Moore Printing Services Ltd 457

BAKED PRODUCTS FOR RESALE

BREAD/YEAST PRODUCTS

BakeMark Canada 500 Canada Bread Company Limited 240

Dawn Food Products (Canada) Ltd 300, 800

Prime Pastries Inc. 364

CAKES

BakeMark Canada 500

Gourmet Baker Inc 314A

COOKIES, SQUARES, BARS

BakeMark Canada 500 Boulder Brands 427

Dawn Food Products (Canada) Ltd 300, 800

MUFFINS/QUICK BREADS

KOSHER/HALAL

& TARTS

SPECIALTY DESSERTS

BakeMark Canada

BASES & MIXES

Caravan

product locator

Dawn Food Products (Canada) Ltd 300, 800

Embassy Flavours Ltd. 255

Horizon Milling ULC 320

DANISH/SWEET DOUGH

BakeMark Canada 500

Corbion Caravan 145

Dawn Food Products (Canada) Ltd 300, 800

Embassy Flavours Ltd. 255

Horizon Milling ULC 320

Lentia Enterprises Ltd 540

DONUT

BakeMark Canada 500

Corbion Caravan 145

Dawn Food Products (Canada) Ltd 300, 800

Embassy Flavours Ltd. 255

Horizon Milling ULC 320

MUFFIN

BakeMark Canada 500

Corbion Caravan 145

Dawn Food Products (Canada) Ltd 300, 800

Embassy Flavours Ltd. 255

Horizon Milling ULC 320

Lentia Enterprises Ltd 540

ICING

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800

Gourmet Baker Inc 314A

PIE CRUST

Dawn Food Products (Canada) Ltd 300, 800

Horizon Milling ULC 320

PIZZA

Dawn Food Products (Canada) Ltd 300, 800

Embassy Flavours Ltd. 255

Horizon Milling ULC 320

QUICK BREAD

Dawn Food Products (Canada) Ltd 300, 800

Horizon Milling ULC 320

SPECIALTY BASES/MIXES

BakeMark Canada 500

Canbrands Specialty Foods Inc. 169

Corbion Caravan 145

Dawn Food Products (Canada) Ltd 300, 800

Embassy Flavours Ltd. 255

Farinart Inc. 160

Horizon Milling ULC 320

Lentia Enterprises Ltd 540

Lesaffre Yeast 226

Port Royal Mills Ltd 647

PreGel Canada 227

FROZEN DOUGH/ PRODUCTS

BREAD/YEAST PRODUCTS

BakeMark Canada 500

Boulder Brands 427

Corbion Caravan 145

Dawn Food Products (Canada) Ltd 300, 800 Signature Fine Foods Ltd. 632

CAKES

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800 The Original Cakerie 555

COOKIES

BakeMark Canada 500

Boulder Brands 427

Corbion Caravan 145

Dawn Food Products (Canada) Ltd 300, 800

MUFFINS & QUICK BREADS

BakeMark Canada 500

Boulder Brands 427

Dawn Food Products (Canada) Ltd 300, 800

Signature Fine Foods Ltd. 632

PASTRY

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800

Lentia Enterprises Ltd 540 Prime Pastries Inc. 364 Signature Fine Foods Ltd. 632

PIES & TARTS

Apple Valley Foods Inc 551

BakeMark Canada 500 Harlan Bakeries – Edmonton LP 549 Signature Fine Foods Ltd. 632

SPECIALTY PASTRIES

BakeMark Canada 500

Dawn Food Products (Canada) Ltd

Lentia Enterprises Ltd 540

SPECIALTY PRODUCTS

BakeMark Canada 500

Boulder Brands 427

Dawn Food Products (Canada) Ltd 300, 800

Lentia Enterprises Ltd 540

THAW & SELL PRODUCTS

BREAD/YEAST PRODUCTS

BakeMark Canada 500

Boulder Brands 427

Dawn Food Products (Canada) Ltd 300, 800 Toufayan Bakeries Inc 658

CAKES

BakeMark Canada 500 Dawn Food Products (Canada) Ltd 300, 800 Gourmet Baker Inc 314A The Original Cakerie 555 COOKIES

BakeMark Canada

(Canada) Ltd

MUFFINS & QUICK BREADS

BakeMark

PASTRIES

BakeMark Canada 500

Dawn Food Products (Canada) Ltd

800 Prime Pastries Inc 364 Oakrun Farm Bakery Ltd 314B

PIES & TARTS

Apple Valley Foods Inc. 551

BakeMark Canada 500

product locator

SPECIALTY PASTRIES

BakeMark Canada 500

Dawn Food Products (Canada) Ltd 300, 800

Gourmet Baker Inc 314A

Prime Pastries Inc. 364

SPECIALTY PRODUCTS

Boulder Brands 427

SPECIALTY PRODUCTS &/ OR INGREDIENTS

ORGANIC

Amoretti 214

Cambrian Solutions Inc 672

Canbrands Specialty Foods Inc. 169

Dakota Specialty Milling 362

Embassy Flavours Ltd. 255

Everspring Farms 249

Gay Lea Foods Co-operative

Limited 333

Global Egg Corporation 654

Legumex Walker Canada Inc. 550

McCormick 155

Port Royal Mills Ltd 647

Signature Fine Foods Ltd. 632

Unipex Solutions Canada 558

United Canadian Malt, Ltd 670

GLUTEN FREE

American Almond Products Co. 645

Amoretti 214

Boulder Brands 427

Cambrian Solutions Inc 672

Canada Bread Company Limited 240

Canbrands Specialty Foods Inc. 169

Chemroy Canada Inc. 572

Corbion Caravan 145

Daiya Foods 663

Dawn Food Products (Canada) Ltd 300, 800

Embassy Flavours Ltd. 255

Everspring Farms 249

Farinart Inc. 160

Gay Lea Foods Co-operative

Limited 333

Global Egg/Egg Solutions 654

L & M Bakers Supply Co. 441

Lentia Enterprises Ltd 540

Lorann Oils Inc. 668

McCormick 155

PreGel Canada 227

Unipex Solutions Canada 558

United Canadian Malt, Ltd 670

LACTOSE FREE

Bunge Oils 326

Cambrian Solutions Inc 672

Daiya Foods 663

Embassy Flavours Ltd. 255

Everspring Farms 249

Gay Lea Foods Co-operative Limited 333

KOSHER

American Almond Products Co. 645

Amoretti 214

Boulder Brands 427

Bunge Oils 326

Cambrian Solutions Inc 672

Chocolate Smet Canada Inc. 569

Corbion Caravan 145

Daiya Foods 663

Embassy Flavours Ltd. 255

Everspring Farms 249

Gay Lea Foods Co-operative Limited 333

Global Egg Corporation 654

Harlan Bakeries – Edmonton LP 549

L & M Bakers Supply Co. 441

Legumex Walker Canada Inc. 550

Lentia Enterprises Ltd 540

Lorann Oils Inc. 668

McCormick 155

Nutriart Inc. 346

Port Royal Mills Ltd 647

PreGel Canada 227

Prime Pastries Inc. 364

Satin Fine Foods 640

Stirling Creamery Ltd 559

Supreme Egg Products 357

Unipex Solutions Canada 558

United Canadian Malt, Ltd 670

Vegfresh Inc 643

HALAL

Amoretti 214

Cambrian Solutions Inc 672

Corbion Caravan 145

Embassy Flavours Ltd. 255

Gay Lea Foods Co-operative Limited 333

Global Egg Corporation 654

Legumex Walker Canada Inc. 550

Unipex Solutions Canada 558

VEGETARIAN/VEGAN

Amoretti 214

Cambrian Solutions Inc 672 Daiya Foods 663 Embassy Flavours Ltd.

& SANITIZERS

product locator

Sponsors

1 hour - 3 minds: The state of the industry address you can’t afford to miss

CFIA Regulatory Modernization for Better Food Safety Outcomes

Resources to Support Your Business Development

Exporter Alert

Bakery Showcase 2014

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 Fax: 905-660-1930

• E-mail: info@megartsystems.com

• Website: www.megartsystems.com

¦ professional directory ¦

PIERRE GENDRON

Regional Sales Manager 254 Rue De Thebes, Laval, QC H7M 5P2 1-888-KWIK LOK (594) 5565 Cell: (514) 710-9364 • E-mail: pierreg@kwiklok.com

ALBION

BAKERY SUPPLIES

(DIVISION OF A & L FOOD DISTRIBUTORS INC.) SUPPLIER OF FROZEN AND RAW INGREDIENTS

THE BAKING

Tel: (416) 252-4660 Fax: (416) 252-9993 25 - 8 Connell Ct., Toronto, ON M8Z 1E8

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

MAPLE, ON BAkEry FOr SALE: 9505 Keele Street. Banquet Hall., Deli, hot table, all functional equipment included (oven, etc). Asking price: $99,999 for the business. Tel: 905-832-9787.

BAkEry FOr SALE: Richibucto, NB. The Cook Nook Bakery and Natural Food and Cafe.- Fully equipped, established since 1979. Gross sales $650,000. We’re asking $165,000 for the business. Email: CookNook@live.com or call: 506-523-9961 for more information.

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- Prints NLEA and Canadian nutrition labels

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- Brand name ingredient data also available Free demo on our web site nutraCoster 2.1 $399 U.S. 45 day guarantee - For Windows Nutrition Analysis Service Also Available

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- $75 per recipe for both Nutrition & Costing Inventory Control! stockCoster 2.1

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- Track vendor quotes stockCoster 2.1 $199 U.S. 45 day guarantee - For Windows SweetWARE (800) 526-7900 http://www.sweetware.com

BY STEPHANIE ORTENZI

CHOCOLATE GOLD

You’ll find plenty of chocolate at Bakery Showcase. Here’s a look at the trends being set by award winners

If you subscribe to Netflix and like French films, you might have seen Romantics Anonymous, a light comedy about a chocolate maker who’s about to lose his business because his buyers don’t like his chocolates anymore. Teetering toward failure, he decides to fix things by getting a new sales rep. Enter our heroine, a gifted chocolatier who’s so painfully shy she can’t explain that she’s shown up for the interview thinking it was for making chocolate and accepts the sales job anyway.

Three things about of this film stand out when it comes to thinking about the business of trends in chocolate.

}1. Sample case in hand, our heroine goes from buyer to buyer, none of them biting. They’re tired of the old stuff. They want to see something new. A lack of new ideas can drop a wet blanket onto a product line. You don’t have to be an out-there innovator, but you have to have skin in the game.

winners into the international competition, to see if the ideas stand up globally. Vancouver brings a lot of exceptional work to the table. Beta5 Chocolates is impossible to ignore. Nationally, the company took gold medals for its Black Olive Bar, Fisherman’s Friend and Bay Leaf; and a silver for The Whole Cherry. Apart from that cherry, you did not see those flavours coming. They are ridiculously far out on that limb, but the awards show Beta5 can pull them off. Internationally, Beta5 took gold for Fisherman’s Friend, and Silver for Black Olive Bar and The Whole Cherry, potential proof that these ideas have a wider audience.

Edmonton is home to Violet Chocolates. Their Honey Rosemary Bar won gold, but it didn’t advance internationally. It’s worth comparing it to B.C.’s Denman Island Chocolates, who make the Rosemary, Baby bar. It comes with a

There are so many great ideas, it’s no wonder we lose track of some, which is why resurrecting classics can be a good move.

2. The film has some lovely chocolatetasting scenes: the careful first bite, the snap of the square, the crack of a filled chocolate, the outpouring, the resting on the tongue, the melting, the recognition of supporting flavours, eyes closing, eyes opening, eyes rolling. I never get tired of the swooning or watching the swoon. That’s a chocolate maker’s ideal finish line; put on this earth to make customers happy. It’s a worthy calling.

3. There’s a chocolate competition. Instead of spoiling the film’s ending, we’re going to fast-track to the current winners of the Canadian Chocolate Awards. We’re looking for industry-topping flavours, styles and stand-out ideas. Some of them are going to come out of left field. Some are going to be humble, despite their accolades. And we’re going to follow these

tasting note -- and warning: “Tastes like a walk in the forest, not for everyone.” I love this disclaimer. For those who get it and want it, this company has it. Outliers often become signature items. They’re not top sellers, but they’re good for the brand.

Also from Edmonton is Sweet Lollapalooza, who took a silver nationally and internationally for its Pure Nacional, named eponymously for the Peruvian cocoa plant thought, until recently, to be extinct. The name implies the chocolate is more important than anything the chocolatier might do to it. It’s part of our growing knowledge of the geography of chocolate, including our appreciation for single-source chocolates as valuable purchases for the sustainable practices connected to many of them. This trend advances chocolate generally, and you get points for that. If you use single-source, share your chocolate’s GPS with your customers. Support the necessary markup by putting some good quality chocolate at your checkout. They can do

What out-on-a-limb flavours can you imagine in these pretty morsels?

the math. They’ll appreciate the value even more.

From Toronto, Moroco Chocolates took two golds nationally and internationally for Sub’Lime. You wouldn’t think a green square of white chocolate ganache infused with vodka and aromatic lime would work. But, it did.

From Montreal, Christophe Morel Chocolatier took national and international golds for Palet Or Pure Chuao and Pecan Pie. He took national silvers for Black Forest, Coriander & Orange Praline and Marcona Almond Praline. International silvers went to Palet Or Chuao, Coriander & Orange Praline, Pecan Pie, Marcona Almond Praline. (Worth knowing: Palet is French for disk, and or means gold. The chocolates are flecked with gold-foil. Chuao is on the north coast of Venezuela, a key source of high-quality chocolate.)

Morel is a traditionalist, but he also has a sense of humour. Pecan Pie and Black Forest are throwbacks, pointing to the adage: “Old ideas are new again.” There are so many great ideas, it’s no wonder we lose track of some, which is why resurrecting classics can be a good move. And walking out on that limb with what you think is a great idea – that’s a good move, too. / BJ

Stephanie Ortenzi (www.pistachiowriting. com) is a food-marketing writer.

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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.