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BY LAURA AIKEN
MERRY REST-MAS
The holidays are a rush. Literally. You are staffed up, ovens are humming, sales are surging and it smells of sugar and spice everywhere. You’ve got last minute customers and your own last minute shopping. Gift sets to create and gift sets to buy. Holiday samples and holiday parties. For many, the Christmas season is as exhausting as it is fun. This sentiment can double for those whose businesses boom during this time.
Somewhere, at the end of it all, there is a rest for you. I hope.
Bakers are an incredibly hard-working set, and while the holiday madness is no time for much needed sloth, it is important to remember to care for oneself during times of chaos. Be a baker on a wee break when you can, for it is in these moments with your eyes closed and the world rushing around elsewhere, that you may solve the dilemma that’s been keeping you up at night. Daydreaming can be quite a neglected place to be, and for plenty of bakers, I’m sure sleep over the holidays can take a back seat too.
Busy times are when you see your operational processes at their peak: what works and what doesn’t. Something mildly inefficient during regular times will be amplified to visibly costly during a December 23 last-minute rush. Your employee whose customer service or skills aren’t quite up to speed will now cause a ripple effect. In the end, it is all more stress for the bakery owner at a time when more stress is the last thing needed. And of course, in the middle of a rush is a tough time to fix things.
It’s a harried occasion, but oh what a joy the holidays can be — and not just for your bottom line. It’s a time for rewarding staff, for treating your customers to something extra special, and for relaxing with loved ones as much as possible. The more you give, the more Christmas will seem like a spirit to be in rather than a never-ending to-do list. Perspective is half the battle over the holidays. There is no better fit for the ‘work hard play hard’ mantra than Christmas.
}It’s a harried occasion, but oh what a joy the holidays can be — and not just for your bottom line. It’s a time for rewarding staff, for treating your customers to something extra special, and for relaxing with loved ones as much as possible.
So take a deep breath, fire up the ovens and get ready to play. What new creation will you surprise your customers with this year? Our cover story on page 8 takes a look at modern twists on two Christmas classics: fruitcake and shortbread. From gorgonzola and pistachio shortbread to fruitcake coated in carbonated maple syrup batter, the bakers interviewed for this story know a thing or two about keeping the traditional fresh and new, but also basic and old-fashioned.
And, after you’ve played to your heart’s content, close the doors and give you and your staff the much needed time to unwind that you all very much deserve.
The New Year will be upon us soon, and with it our new goals and aspirations for the 12 months ahead. The team at Bakers Journal wishes you all the best to you and yours this Christmas season and a successful leap into the year ahead. Cheers! / BJ
For more letters from the editor, visit www.bakersjournal.com
DECEMBER 2015 | VOL. 75, NO. 10
EDITOR | Laura Aiken editor@bakersjournal.com 416-522-1595 1-888-599-2228 ext. 250
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briefly | Plenty new to see at the 2016 Europain & Intersuc show; New report shows 12.5 per cent of Canadian households experience food insecurity | for more news in the baking world, check out our website, www.bakersjournal.com
What’s new at Europain? Lots
The Europain & Intersuc trade show is gearing up for its February kick-off with new dates, features and educational opportunities. The event, held in Paris, France, brings together the bakery, pastry, ice cream, chocolate and confectionary industries.
The upcoming show will run from Feb. 5-9, 2016 at the Paris-Nord Villepinte venue. Press information released by show organizers indicates that the earlier dates were set to accommodate the increasing number of international visitors and exhibitors. The 2014 Europain & Intersuc show featured 804 exhibitors and brands, and welcomed 79,950 attendees representing 138 countries.
There is a lot to explore that will be new for the 2016 show. The Bakery area has three new additions. The new Eat-in Bakery section focuses on product and equipment solutions specific to catering and snacking, while The Baker’s Restaurant will feature live demonstrations to address these two trends through themes such as ‘gluten-free snacking,’ ‘snacking desserts,’ and ‘recycling your unsold stock.’ The Baker’s Restaurant will also stage the
‘Snacking Battles’ organized by La Toque Magazine. Contributors will include Xavier Sterke and Damien Pinon (MOF boulanger). Catering opportunities will focus on savoury items, such as sandwiches, salads and hot dishes. The Baker’s Lab has been created as a space to host full-days of interactive workshops, and esteemed contributors such as MOF Boulanger Philippe Hermenier will contribute to its stage.
For the first time, Intersuc will bring together professionals in the pastry, chocolate-making, ice cream making and confectionery industries, and the professional associations in the respective trades who will offer support and advice. The new Intersuc Lab will house demonstrations on sweets, such as 3D printing with chocolate and gluten-free biscuits. Intersuc Lab will welcome in particular Samuel Covin (Maison Dalloyau, finalist MOF Chocolatier Confiseur 2015), Jérémy Del Val (Maison Dalloyau) and Nicolas Brie (Xavier Brignon Pastry) who will present the dessert that
earned him the title of ‘Champion de France du Dessert 2015,’ as well as instructors from National Institute of Bakery and Pastry.
The Festival Sens & Chocolat organised by PLANETGOUT will feature roundtables, demonstrations, workshops, tastings, and professional master classes on cocoa beans and grand cru of the world. This year, Venezuela will be the star country of the festival that will also present the International Prize for Grand cru chocolate bars and the ‘Design & Taste’ prize for chocolate bonbons in France.
Schools Street is a returning feature of the show, and is a section of exhibit space dedicated to national and international baking and pastry training programs.
Innovation is a big focus of Europain and there are many new products and services celebrated through the show’s innovation awards and Intersuc collections. New for this show, selected nominees will pitch their project with an oral presentation to the selection committee.
CANADA TO COMPETE
Three prestigious contests create plenty of excitement at the Europain & Intersuc show. Twelve countries will vie for the Bakery World Cup. Team Canada earned its spot this year, and will be performing over four days in three categories: baguettes and bread of the world, viennoiserie and savoury pastry, and artistic creation. New for this year, roundtables and interviews will complement the contest by addressing current themes and developments in the bakery industry.
on page 22
Inspiring ideas to give shortbread and fruitcake a contemporary twist | BY JULIE FITZ-GERALD
HOLIDAY CLASSICS
It’s that magical time of year, when holiday lights twinkle, shops bustle with activity, and friends and families come together. For many the holidays simply wouldn’t be complete without flaky shortbread and delectable fruitcake.
These two staples of holiday tradition have been significant on special occasions for centuries, with recipes passed down from one generation to the next. While some wouldn’t dare to play around with great-grandma’s recipes, others enjoy adding a twist to make it their own.
Ken Ilasz, owner of Ken’s Fruitcake in Montreal (and more affectionately known as “the man of a thousand fruitcakes”), opened his business eight years ago. His family developed the recipe over 150 years ago in Vienna, Austria for the Royal Court. As the years went on, he began experimenting, using the basics of his great-grandmother’s recipe and combining exciting new fruits and flavours that fly in the face of tradition. Each year, Ilasz develops a new fruitcake for his loyal clientele. This year’s creation is pistachio cranberry, while last year he pulled off the unthinkable: The Delire x Delice. It’s a threeyear aged, classic fruitcake coated in carbonated maple soda batter and deep-fried until golden. His customers have come to expect the unexpected.
}Ken Ilasz, owner of Ken’s Fruitcake in Montreal, says the secret to a fabulous fruitcake is using high quality ingredients and giving them enough time to age. Left: The Coach House Shortbread Company in Toronto has been baking different varieties of shortbread since 1986, and now carries a wide assortment of sweet and savoury options.
Ilasz believes the most important rules to creating flavourful fruitcakes are using quality ingredients and giving them the time they deserve. His organic, sulphitefree cakes are aged anywhere from a couple of months for a “young” cake to four years for his classic offering. “It’s a question of time and good ingredients. Baking is a method that needs to be respected and as long as you have great
Ilasz slices most of his dried fruit by hand into a uniform size before soaking them in various alcohols, including Grand Marnier and rum, for up to a year before incorporating them into his sought-after cakes.
Ilasz’s one-of-a-kind cakes can be ordered through his web store, shipping to customers across Canada and the United States, while his Tokyo distributor ensures they reach his burgeoning Japanese clientele. Operating out of his bed and breakfast, Ilasz is trying to keep his operation small so he can devote the time and energy required to make the best fruitcake possible.
“It’s a one-man operation. I bake a few thousand cakes a year. I have 11 flavours in three varieties but always in the aggregate of 900 grams, because I’m small and I’m not set up to sell individual tiny cakes,” he explains.
ingredients and you give the time required to make them full of flavour and energy then they will be good,” Ilasz says.
Ilasz slices most of his dried fruit by hand into a uniform size before soaking them in various alcohols, including Grand Marnier and rum, for up to a year before incorporating them into his sought-after cakes. The entire process is done by hand, from preparation to baking to packaging.
His advice for those wanting to put their own spin on this holiday classic: “Use the best ingredients you can find and give yourself enough time. And don’t forget to have fun. Enjoy it! I’m having fun with the process.”
SWEET AND SAVOURY SHORTBREAD
Another seasonal titan of holiday baking is shortbread. These flaky, buttery cookies are reminiscent of holidays past, representing many people’s childhood favourite. The simplicity of shortbread also lends itself well to new flavours.
The Coach House Shortbread Company in Toronto has been creating exciting shortbread varieties since 1986. Over the years, the company has garnered accolades from the National Post, Toronto Star and Globe and Mail for its popular savoury and sweet cookies.
Will Coukell, owner of Coach House Shortbread, believes the longstanding popularity of shortbread comes down to its taste and global reach.
“I think it’s because it tastes so good; it’s one of those winning combinations. And it’s one of those things – I’ve discovered through research – that almost every culture has a version of a shortbread. It’s amazing how many cultures have a hard-baked butter cookie. It’s a universal food item.”
While many people automatically think of sweet shortbread, Coukell’s savoury flavours are big contenders for sales. Stilton and rosemary; Gorgonzola and pistachio; and cheddar and chipotle are popular at Coach House Shortbread.
“My experience is that when we get new customers they buy sweet and then as they stay with us, they move toward the savoury and tend to stay there. Sometimes people here don’t understand shortbread. They’re used to the grocery store product, but savoury was the original shortbread.”
Following a precise process for each batch of cookies and using specific ingredients is at the heart of the operation. Coukell uses only one brand of butter, and mixes several different flours
to achieve the perfect protein balance. The product is packaged immediately after baking.
With 80 per cent of his business being done during November and December, the holidays are the perfect time of year to unveil new flavours. This year, he is launching a ginger shortbread, which is made with candied ginger imported from Thailand.
With each biscuit carefully handcrafted, it is a family affair in the bakery’s Carlaw Ave., location. The
business was born out of Coukell’s late husband, Carl Stryg’s, passion for shortbread. With help from the couple’s godson, Stryg’s oldest friend, and a few other helping hands, Coukell is busy continuing on with their shared passion.
Turning to full service bakeries, The Valley Bakery in Burnaby, B.C., has been turning out noteworthy goodies, including shortbread, since 1957. In 2012, the bakery landed on Canadian Living’s list of best shortbread cookies in Canada. Jack Kuyer took over the bakery from its original owner – his father, George – in 1979 and has been creating tantalizing treats ever since.
Inducted into the Burnaby Business Hall of Fame in October, The Valley Bakery is an important and well-loved part of Burnaby’s community. Perhaps that’s due in small part to its policy of giving a free shortbread cookie to each child who comes into the store.
“To me, shortbreads are a staple that every bakery should have and every bakery should have a good standard for shortbread. That can be flaky or biscuitstyle, but you should have something to offer your customer,” Kuyer says.
With over 50 feet of showcase displays in the store, Kuyer devotes more than a third of this space to his cookie varieties. He has three versions of shortbread alone: a spritz cookie, where shortbread batter is piped onto a pan and finished with various colours of fondant or jam tops; a shortbread finger, which is the top-seller during the holidays; and a seven-inch shortbread round, representing the traditional Scottish flakystyle shortbread. The secret to his coveted cookies comes down to consistency, both in the process and with ingredients.
“To me, you have to know what you want and know what your customers want. Come up with your recipe and then make sure that you stick to the same process so that you get the same quality from every batch. If you don’t get that same quality, avoid giving it to the customer,” Kuyer suggests.
Holiday classics like shortbread and fruitcake will never go out of style. Don’t be afraid to offer versions with your own creative spin. After all, the holidays are a playful time of year! / BJ
Julie Fitz-Gerald is a freelance writer based in Uxbridge, Ont., and a regular contributor to Bakers Journal.
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BY DIANE CHIASSON
10 WAYS TO MOTIVATE YOUR STAFF
Developing a positive and energetic attitude amongst your staff will go a long way to keeping your customers happy
In the bakery business, staff members are frequently the only connection between the owner and the customer. A staff member’s attitude and eagerness to please are often good indications of the overall operation itself. Proper staff training and supervision are critical to the level of customer service your bakery provides; however, unless staff is highly motivated, your customers will never be satisfied. Hiring naturally motivated and highenergy staff goes a long way in resolving this dilemma, but how does one keep staff members in the high-energy groove?
Keep the following points in mind when balancing on the high wire of staff motivation.
1. PEOPLE FIRST
}their experience. They need to have a certain level of autonomy to feel like they are making a positive contribution to the operation. Try to let them perform their duties without you taking over or micro-managing their work.
4. APPRECIATION
Appreciation for a job well done is a factor that always rates high on any survey of employment satisfaction. Recognize the positive behaviors and achievements of your employees. Pointing out an employee’s strengths and successes are equally as important as identifying their shortfalls.
5. COMMUNICATION
Keeping your staff abreast of what is going on within your bakery is critical to their motivation. If your employees feel left out of important events, they will respond by showing a lack of
If they know that you express a true concern about their welfare, they are likely to feel more comfortable; thus, they become more productive at work.
Remember, your employees are people first. Not everyone responds well to the rah-rah approach; however, most people like to know that you care. Take the time to become familiar with your staff. If they know that you express a true concern about their welfare, they are likely to feel more comfortable; thus, they become more productive at work.
2. SELF-AWARENESS
Your staff is sensitive to your personality traits. They know when you are angry, and when you are in a good mood. If your car broke down on the way into work, and the supplier is late with his shipment, it’s probably not a good time to discipline a staff member. Save it for a time when you can speak without being emotional due to unrelated events.
3.
DELEGATE
AND DISAPPEAR
Senior staff members deserve credit for
concern for the business. Further to this, if you ask them for their input on a particular problem, try implementing one of their solutions. This is imperative for strong team building.
6. LOYALTY
Loyalty and gaining confidence are two-way streets. Your staff will be loyal to you if you are loyal to them, and once you have gained their confidence, their motivation will increase dramatically.
7. PROMOTE FROM WITHIN
Taking the time to train a junior employee for the next level within your operation is a key motivational tool. Even student workers need to know there is room for advancement. If middle management turnover is a problem, it may best be resolved by hiring from within. Human resources departments in many large corporations have adopted this way of thinking and the motivational results are excellent.
8. KEEP THEIR INTEREST
From time to time, we all need change to break up monotony. Tasks that have become repetitious are uninspiring, so give your staff the opportunity to do something different for a change. Something as simple as allowing them to decorate for an up coming promotional event will help heighten their enthusiasm.
9. REWARDS
An unexpected reward lets staff members know that you appreciate a job well done, while indicating that you are paying attention to their work.
Rewarding staff through healthy competition or by identifying individual efforts are both highly effective motivators. Employee motivation through compensation is a great motivational tool and can come in the form of bonuses and raises, profit sharing, or other benefits such as vacations, automobiles, or tickets to a concert or a sporting event.
10. HIGH WAGES
Surprisingly, wages do not top the list of motivational tools; however, financial compensation cannot be ignored. Good wages and benefits attract good employees, while poor wages may drive your top performers to the competition.
Happy staff, happy business: use these 10 tips to help keep your employees satisfied and performing their best. / BJ
For more best practices in staffing, please visit www.bakersjournal.com.
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 25 years. She is recognized as an industry leader in providing innovative and revenueincreasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.
BAKE CODE
What would happen if you fused together a traditional Asian and European bakery? If you took the look of a French bread, but gave it the softness of an Asian bun? If you set-up the artistic feel of a European bakery, but operated it in the self-serve style of an Asian one? Or took a French baguette and dressed it with fish roe and wasabi?
Well, you’d have Bake Code, a Taiwanbased upscale bakery chain. And you’d be garnering yourself some media attention for bringing this unique concept to Canada, as three entrepreneurs have learned.
Thomas Wong, Kenton Chan and Vincent Lau are world travellers and food lovers who are keen to bring international concepts to Toronto. They are also the partners behind the recently opened Bake Code location at 4910 Yonge St.
The trio, who were all born in Toronto, have always been interested in doing business together, says Wong. Their business partnership sprouted about five years ago when Chan came across Chatime, a premium Asian teahouse, while taking his honeymoon in Australia. The friends opened a location at Bay and Dundas that became successful, then bought the master franchise rights for Ontario and began expansion in 2012. The partners now have 12 locations in greater Toronto. There are over 1,000 Chatime locations worldwide.
}Seemingly straightforward items like a lemon tart have unsuspecting ingredients like rum pop up when you dig deeper. Products at Bake Code always seem to have a delightful surprise layer to them.
“I think consumers in Toronto showed they were really open to getting a premium tea concept in here. It was a bubble tea that was different than anything we’d found in Toronto market so far,” Wong says.
When the partners decided they wanted to get into the bakery business, they were looking for another opportunity to bring something unique to their hometown.
“When we think about Toronto or Ontario or Canadian consumers, they are
very multicultural, very internationally focused and willing to try new things, but a lot of times we are one of the later markets to get things. Geographically things from Asia expand out to the west coast like California and Vancouver, and then kind of skip over Toronto and never make it here until many years later…We call ourselves importers of taste. When we think about we do, we like to find great tastes that are international and bring them to the Toronto market.”
Wong and Chan had been looking for a bakery concept for a while and had already searched the Japanese, Korean and U.S. markets by the time they stumbled across Bake Code in Taiwan.
The franchise has the same parent company as Chatime, although that was coincidental.
“We really liked Bake Code because compared with other bakery concepts, the product variety was just incredible; it just blew us away.”
OVER 100 AND COUNTING
The Bake Code brand has over 100 products in its range. The Toronto location brings out about 50 to 60 of those daily, and of those, five to 10 rotate depending on the day and production schedule, says Wong.
The bakery had its grand opening Sept. 17, and recipes and offerings are still being tweaked to see what will work best for the Toronto market. The bakers were testing a new brioche series in mid October that Wong plans to introduce.
The Euro-Asian fusion intention of the bakery translates into products that
Bake Code’s goji berry roll marries raisins, goji berries, almond slices, sunflower seeds and black and white sesame seeds.
BAC Advocating on Behalf of Members
One of the major focuses of BAC is representing members on a variety of regulatory and public policy issues. The following is a brief summary of the key issues that BAC has been engaged with on behalf of members over the past year:
CFIA Regulatory Modernization:
BAC has aggressively engaged in responding to CFIA’s initiative to develop and implement the Safe Food for Canadians Act and Regulations. As a member of the Ad-Hoc Industry Advisory Committee, BAC has influenced key regulations and policy documents before they become public. BAC has also responded to three consultation documents, participated in CFIA webinars, and attended face to face consultations to ensure BAC’s member concerns were considered in the changes to licensing and inspection of baking facilities including small and micro businesses.
Retaliatory Tariffs on Imports of US Bakery Ingredients/ Products:
BAC has opposed the Federal government’s proposal to apply up to 100% retaliatory tariffs on US bakery products/ingredients in response to US Country of Origin Requirements. BAC has advised the government that application of these tariffs in response to the American labelling requirement would be “shooting oneself in the foot” as they would have detrimental impact on Canada’s bakers through dramatic price increases on a wide variety of bakery ingredients.
Government of Canada Food and Nutrition Labelling:
BAC is actively involved in both CFIA on proposed changes to food labelling (e.g., common names, dealer address, and date markings) and Health Canada on proposed changes to the Nutrition Facts table (NFt) and Ingredient List (IL). BAC responded to three consultation documents including Canada Gazette Part 1 (CG1) on the NFt and IL. Key changes proposed in CG1 related to the reference amounts, the daily values, the format of the NFt and IL and sugar labelling.
Credit Card Swipe Fees:
As a member of the Small Business Matters Coalition, BAC has successfully worked to achieve commitments by both VISA and MasterCard to reduced their average merchant discount fee to 1.5%. BAC and the Coalition are continuing to pressure the Federal Government for further fee reductions and additional transparency on behalf of merchants.
Healthy Grains Institute:
On behalf of members, BAC continues to support and play an active role in the Healthy Grains Institute, through representation on the Board of Directors and the Scientific Advisory Committee. The Healthy Grains Institute is the only Canadian organization specially mandated to respond to the negative and inaccurate statements about wheat based foods and other grains. In addition to its work with media, health groups and other decision influencers, the Healthy Grains Institute also has developed free materials that bakers may use with their customers.
Visit www.healthygrains.ca
Sodium:
BAC continues to promote the industry’s sodium reduction efforts with government officials in order to lessen the “focus” on bakery products. BAC communicated with provincial and Federal Health Ministers across the country. The results of its survey demonstrating sodium reduction efforts in pantry breads.
Sugar:
BAC has identified sugar and the use of other sweenters as one of the three major public policy issues facing bakers. BAC has responded to unwarranted labelling proposals in the Nutrition Labelling consultation and continues to work with members and industry partners to avert scientifically unsupported intervention in the marketplace.
Trans Fat and Partially Hydrogenated Oils:
BAC continues to support the voluntary reduction of trans fat in baked goods. In February 2015 BAC shared the success of trans fat reduction in Canada with Health Canada noting that independent studies show 97% of the food supply is complying with the voluntary reduction targets. As well BAC monitored the changes to the GRAS status of partially hydrogenated oils (PHOs) in the United States to ensure fair market access for Canadian manufacturers and prevent dumping of foreign products into Canadian markets.
Adventitious Presence of Allergens:
BAC is instrumental in highlighting the concerns of adventitious presence (AP) of allergens in grains and oilseeds and in lobbying on behalf of members to address labelling issues with
both CFIA and Health Canada.
BAC along with partners within the supply chain attended two meetings with CFIA, Health Canada and Agri-food Canada. BAC is supportive of Cereals Canada and their program “Keep it Clean” providing best practices to growers to ensure the Canadian grains industry is competitive globally.
Mycotoxins:
BAC has partnered with the supply chain to provide direction to Health Canada representatives attending the CODEX meeting held in March 2015 with regards to thresholds for DON. BAC’s efforts were successful. DON thresholds after Codex meeting were set at: 2 ppm maximum level (ML) for grains destined to further
processing; 0.2 ppm ML for foods for infants and young children and 1 ppm ML for processed and semi-processed grains.
Ingredient Issues:
BAC monitors and responds to media and consumer groups on various ingredient issues to ensure continued access to key ingredients. In 2015, BAC
informed the membership on the following issues: titanium dioxide, glyphosate residue, sugar, trans-fat and partially hydrogenated oils, wheat and gluten, artificial colours and flavours. BAC posted information on our website on trans-fat levels in the market place, high fructose corn syrup and modern wheat vs. ancient wheat.
Biotech Wheat and GMO:
BAC represents the industry position on the Federal Government’s Grains Roundtable. In 2015, BAC continued to monitor GM introductions, bans and labelling issues in the US and worldwide to prepare members of potential changes to market access. BAC will also be a member of the
upcoming Canadian General Standards Board review of voluntary GMO labelling.
Members are encouraged to visit the BAC website www. baking.ca for regular updates on these as well as other public policy issues.
Atlantic Chapter 2015 Year End Review
The Atlantic BAC Hockey Night took place on Wednesday March 4th at the Halifax Mooseheads game versus the AcadieBathurst Titans. Twenty-four association members and guests enjoyed a great hockey game in a private VIP Box. The hometown Moosehead’s won the game. Next year’s event will take place once again in early spring – March 2nd 2016.
The Atlantic BAC Golf Event was held on Wednesday September 9th at Mountain Woods Golf Club in Moncton. We had a great weather day with lots of sun as over 60 golfers enjoyed golf, a steak dinner and prizing.
Tournament organizers presented the championship trophy in honour of Greg Snair. Greg passed away in 2014 after a short but courageous battle with cancer. Greg was the principle owner of Snair’s Golden Grain Bakery and a long time figure in the Atlantic baking industry. Greg was an active golfer and had played in the BAC Atlantic tournament many times.
The championship trophy was presented by Rick Snair and Dave Bryson to the champions: Roland Drisdelle (former Owner of Rolly’s Wholesale, now Capital Food Service), Barry Murphy (Technical Sales Rep of P&H Milling Group) and Jeff Bembridge (Owner of Bambino’s Pizza).
The Atlantic golf event’s popularity increases every year. Thanks once again to the sponsors and participants and we look forward to next Fall’s annual event tentatively scheduled for Wednesday September 14th, 2016.
Ontario Chapter: Year End Review
2015 was a very active year for our Chapter. Our focus was on pursuing an outreach strategy with inactive members to ensure they understand the value of participating in our events. A secondary focus was to reach out to high school and college students participating in Baking Patisserie programs.
As a result of these strategies, it was nice to see some previously inactive members at various functions. As well, the Ontario Chapter’s Scholarship Program has been expanded so that we’ve been able to offer scholarships to students at Humber College, George Brown College, Niagara College, Centennial College, and Algonquin College. In 2016, we look forward to welcoming Georgian College to our list of schools providing Baking Patisserie scholarships.
We want to recognize particularly Centennial College for their support at all this year’s functions and we hope to see many more members at next year’s events. (Look for the Technical Seminar coming this January, the Night at the Races in March, and the Bakery Showcase in May.)
There have been a few changes in Committee responsibilities recently. Frank Safian chaired the June Golf Tournament. Philippe Trepanier is chairing the Christmas Social. We were delighted to welcome back Kate Tomic from maternity leave; she will be providing key support to the Education Committee chaired by Kate Nugent.
Dan Peroff Olympic Wholesale ONTARIO CHAPTER CHAIR
On a personal note, I’d like to thank all 2015 Committee members for their dedication and commitment:
DAN PEROFF (Olympic Wholesale) Chair/Golf
PHIL ROBINSON (Dawn Foods) Vice Chair
DIETER CLAASSEN (Del’s Pastry) Treasurer
KATE NUGENT (Baker Street Bakery) Chair Education
KATE TOMIC (Caldic Canada Inc.) Co-Chair Education
LEON BELL (ADM Milling) Membership
JC MADOUR (Lallemand Distribution Inc.) Social/Seminars
PHILIPPE TREPANIER (Handtmann Canada) Christmas Social
FRANK SAFIAN (Caldic Canada Inc.) Golf
DENNIS ROSSETTI (Italian Home Bakery) Member-at-Large
PHILIP LEE WING (The Food Development Group) Past Chair
STEPHANIE JEWELL (Bakers Journal) Secretary
Dave Bryson P&H Milling Group ATLANTIC CHAPTER CHAIR
BC Chapter 2015 Year End Review
I would like to start off by thanking our BAC - BC Chapter Committee Members for their hard work in helping to promote and strengthen our baking industry:
2015 BC Chapter Committee Members
Chair JESSE LAMB, Sunblest Commodities
Vice Chair TONY LLEWELLYN, Snow Cap
Secretary
CHRISTIAN MITZEL, Qzina
(BC Chapter National Board Rep)
Treasurer HARRY KOOL, Cobs Bread
Entertainment/
Membership
Education
Past Chair
Directors at Large
SHERI CASTELLARIN, Snow Cap
DAVID NOLAN, Vancouver Island University
FIONNA CHONG, Vancouver Community College
GARY HUMPHREYS, Caldic Canada
JOS NAN, BakeMark Canada
NICOLE HIGGINS, Brenntag Canada
JACK KUYER, Valley Bakery
MARTIN BARNETT, Vancouver Island University
(BC Chapter National Board Rep)
RANDALL WINTERS, RF Bakery Equipment
NICO ARMENI, Calabria Bakery
Our BC mandate is to hold two educational seminars/workshops and two social events per year. Here is an overview of 2014:
We had our first annual “Spring Bake-off” competition on April 29th. A butter based dessert theme competition attracted a variety of participants including students, independent bakeries and a few wholesalers to the competition!
1ST PLACE JANE XU, VCC
2ND PLACE DIANE ALMARIO, VCC
3RD PLACE CARLEY SENEY, SNOW CAP
On June 24th, 2015 we held our annual BAC - BC Chapter Fund Raising Golf Tournament. With an increase of sponsors along with new prizes, the old trophy was even brought out of retirement!
On September 23rd we held our “Fall Baking Workshop” on Vancouver island that included some wood fired artisan pizza after a fantastic presentation from Wayne Cuddy from the UK School of Artisan Food and Captain of UK’s World Baking Cup team. A great turn out of independent bakers was one of our most popular events yet!
Our Festive Night at the Races was held on December 4th,
Jesse Lamb
Sunblest Commodities
BC CHAPTER CHAIR
2015. As always, there were great prizes, fun had by all as well as a picture with our favourite winning horse!
The Chapter has put its’ main focus towards promoting our baking industry, schools and our students.
Our Chapter believes that our contributions towards baking equipment and student bursaries at Vancouver Community College and Vancouver Island University will play a role in helping to attract quality people to our industry. We also contributed money towards student travel cost to Team Canada baking team to compete at the Lesaffre Cup in Argentina with the anticipation of competing at the World Cup of Baking being held in Paris, France in March 2016.
None of this could/would have happened if it wasn’t for our generous “BC Chapter Sponsors” - THANK-YOU:
AB MAURI, ADM MILLING, ARDENT MILLS, BAKEMARK CANADA, BOB BAKERY WORLD, BRENNTAG CANADA, CALDIC CANADA,COBS BREAD, COLDSTAR SOLUTIONS, DAWN FOODS, LESAFFRE YEAST, MAXIM TRUCK & TRAILER, NUNWEILER’S FLOUR, P&H MILLING, RICHARDSON OILSEED, ROGERS FOODS, ASM-SEMPER FOODS, SANDEL FOODS INC, SNOW CAP, SUNBLEST COMMODITIES, TD MORTGAGE SPECIALISTS, VANCOUVER COMMUNITY COLLEGE, VANCOUVER ISLAND UNIVERSITY, WESTON BAKERIES & READY BAKE FOODS.
An honourable mention should also go to a member at large – Jack Kuyer of Valley Bakery who is the 2015 inductee to the Burnaby Business Hall of Fame. This is a special honour given jointly by the Burnaby Board of Trade and the City of Burnaby to businesses that have achieved great success and contributed positively to their communities. Jack was formally inducted into the Hall of Fame by Burnaby Mayor Derek Corrigan at a special luncheon on October 8th.
We are now working on our second annual Spring 2016 Bake-off as well as planning our upcoming exciting year!
Let’s all have a fun, healthy, safe and prosperous 2016.
Jesse Lamb
Sunblest Commodities
BC Chapter Chair
Season’s Greetings and Best Wishes for a Happy New Year Joyeuses Fêtes et meilleurs
Wednesday March 2nd, 2016 Scotiabank Centre (Halifax Metro Centre) Wiser’s Lounge Private Box Halifax Nova Scotia
Come out and watch the Halifax Mooseheads play host to the Acadie-Bathurst Titans
Space is limited to 24 seats, please register early!
Agenda
6:00 p.m. Pre-game reception with Hors D’oeuvres
7.00 p.m. Game time
Please fill in the registration form below and return it before February 12th, 2016
Name:
Company:
Address:
Phone:
Fax:
Please enclose payment (credit card or cheque payable to Baking Association of Canada) Grand Total: Visa, MasterCard and AMEX orders please complete the following: p Cheque p Visa p MasterCard p AMEX
Please mail or fax to: Gillian Blakey Baking Association of Canada 7895 Tranmere Drive, Ste. 202, Mississauga, ON L5S 1V9
Tel (888) 674-2253 x 21 Fax (905) 405-0993
gblakey@baking.ca www.baking.ca
combine both techniques and flavours of the differing baking styles. A lot of the breads have a look and feel to them in keeping with the traditional French or European style. But inside, the flavours spin eastward and lychee, goji berries, and kimchee come into play. The texture is also reminiscent of the Asian style, with it being a softer chew.
Some of the early top sellers at Toronto’s Bake Code are the Gagnam Star, a soft bread stuffed with cream cheese and kimchee, and the Mentaiko baguette, which marries a traditional French baguette with fish roe and wasabi. There are different varieties of chocolate breads, like the Swiss chocolate boule. Breads like the red wine longan roll, multi-grain lychee roll and roasted espresso loaf are sure to fascinate the adventurous palate. Breads like the sailor’s special, whose ingredient list includes tuna, cream cheese, chicken seasoning, garlic and walnuts, demonstrate how many of these breads are easily snacks unto themselves, rather than accompaniments to a meal or a sandwich (although many lend themselves just as well to that too). All of Bake Code’s menu items have their ingredients listed underneath the product photos.
}While breads are a big focus at Bake Code in Toronto, there are a number of cake and dessert options available. They carry the Japanese cheesecake that has become a big Toronto fad since Uncle Tetsu bakery opened its first Canadian location. Wong points to this as a prime example of how Toronto can end up with new things that are in fact pretty old. Japanese cheesecake is a craze in Toronto now, but Wong says this is something he had years ago overseas. Japanese cheesecake isn’t new by any stretch, but yet it feels very new in Toronto.
of the house and 20 or so in the front, both working off a combination of full and part-time people. Products are made from scratch, and baked daily in small batches; all done by hand. The bakery will eventually employ the brand’s Bakery Timetable, which lets customers know exactly when specific products are
“We have Persians who love the red bean round and Asians who are really big fans of our French style breads. I love to see that; that’s really what Toronto is about.”
coming out of the oven, but Wong says they need a little more time to get that up and running.
The parent company has provided assistance to the Canadian location in starting up. Experienced chefs called ‘the masters’ are sent from headquarters to train the local staff. In mid-October, the bakery had four helping, and that number was soon to be going down to two.
to the counter where it is packaged up by the staff. Desserts are kept in a refrigerated display that is not self-serve. The location also has a Chatime inside, and seats to sit and have a bite and drink. The 2,000 square foot store used to be a Second Cup, and the partners had it remodeled before moving in. The ceiling was raised, done in wood slats and given a wave shape. The overall feel is cozy contemporary.
Having been a partnership that expanded their first franchise to 12 locations, they have wasted no time in seeking a second spot for Bake Code. Construction is underway for a location in nearby Richmond Hill, Ont., at the Hillcrest Mall. Wong says heading west would be a natural expansion for the concept, but for now the focus is on the greater Toronto area.
Bake Code do the popular mille crêpes cake, but also staples like a New York cheesecake. Seeming straightforward items like a lemon tart have unsuspecting ingredients like rum pop up when you dig deeper. Products at Bake Code always seem to have a delightful surprise layer to them.
The partners hired local bakers to learn the Bake Code recipes and techniques. There are 15 staff in the back
“We’ve had success with the team here,” Wong says. “They are learning quite well.”
The products are just one aspect of the Euro-Asian fusion that is thematic to Bake Code. The retail experience is a mix of services. A customer comes in, and grabs a tray and a pair of tongs. Above the bread display, there are small baskets containing samples. A nibble here, a nibble there, and decisions are made. The customer then brings the tray
“I truly feel this is one of those concepts that transcends demographics and culture. When you sit here, any walk of life and any background you can imagine come in and buy something totally counterintuitive. We have Persians who love the red bean round and Asians who are really big fans of our French style breads. I love to see that; that’s really what Toronto is about.” / BJ
For more profiles of great bakeries, please visit www.bakersjournal.com.
In September, Thomas Wong, along with his business partners Kenton Chan and Vincent Lau, opened a Bake Code franchise in Toronto.
Continued from page 6
Also, the competition tests and set up will change in order to introduce even more excitement and to highlight creativity and improvization, although details have not yet been released.
The French Schools Cup, now in its fifth year, will open up to overseas French training institutes for the first time. This year, the Excellence category will also
feature a test on the ‘caterer’ theme, with savoury creations compulsory.
Fifteen mixed teams distributed into two categories will compete against each other during five hours in a series of tests requiring a combination of technical mastery, precise movements, creativity and team work.
The International Confectionery Art Competition is the only mixed international ‘haute pastry’ contest in the
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world. Four days of tests, 20 hours of work, preparation of nine creations: such is the program for the 16 mixed duos from all over the world. A jury composed of some of the best professionals in the pastry world will taste and judge the bonbons, sugar creations and desserts on a plate that will be on the menu for this top level contest.
For more information on the 2016 Europain & Intersuc show, visit www.europain.com/-en.
Food insecurity demands action, say lobbyists
Food Secure Canada and Community Food Centres Canada have signalled alarms bells over a new report indicating persistently high rates of household food insecurity in Canada.
The PROOF research team released the report, titled Household Food Insecurity in Canada 2013. The paper documented that 2.4 million adults and nearly a million children in Canada – or approximately 12.5 per cent of households – experienced food insecurity in that year (the most recent year for which statistics have been compiled).
“This is a costly problem, in both human and financial terms, that can no longer be ignored by our politicians,” said Diana Bronson, executive director of Food Secure Canada, in a news release. “Our Eat Think Vote campaign has seen over 50 grassroots events across the country asking local candidates to put poverty and food issues front and central in their platforms. The numbers in this report show that food insecurity is an intractable problem that requires a coherent policy response to address poverty head-on.”
Food insecurity is defined by the Canadian government as “the inability to acquire or consume an adequate diet quality or sufficient quantity of food in socially acceptable ways, or the uncertainty that one will be able to do so.” The 2013 numbers in the report significantly underestimate the problem, since four jurisdictions (Yukon, British Columbia, Manitoba, Newfoundland and Labrador) have stopped collecting the
data necessary to feed into the national report, noted the press release.
“Food insecurity is not only an affront to human dignity and rights but is also hugely costly to the public purse. Recent research done for Ontario clearly documented that higher household food insecurity results in significant health-care costs, with increases up to 121 per cent for those living in severe food insecurity,” said Nick Saul of Community Food Centres Canada, in the press release. “If we extrapolate the Ontario figures nationally, a conservative estimate of the cost of food insecurity to the health care system is over $3 billion per year. As part of Eat Think Vote, Community Food Centres Canada is calling for all parties to investigate a basic income floor in order to combat hunger and food insecurity.”
Among other findings of the 2013 Report on Household Food Insecurity:
• The primary factor influencing food insecurity is income
• 38.2 per cent of single parent families headed by women were food insecure
• 68 per cent of households on social assistance were food insecure
• Households with people of Aboriginal, Latin American or African descent experience significantly higher levels of food insecurity
• The majority of food insecure households in Canada have some employment income;
• Food insecurity is continuing to rise, with particularly alarming results in the Maritimes and Northern Canada.
Eat Think Vote was a campaign whose overarching goal is a comprehensive food policy that addresses the crisis of food insecurity – particularly but by no means exclusively in the North – as well as the economic, health and environmental issues related to food. Eat Think Vote events were planned from coast to coast and featured federal candidates and the pubic sharing a community meal and discussing the main issues connected to food insecurity in Canada.
U.S. sees surge in GMO-free labels
In terms of product activity, launches featuring GMO-free claims and labelling remain relatively limited on a global scale. Over 13 per cent of launches recorded by Innova Market Insights in the 12 months to the end of June were marketed on an additive-free or preservative-free platform, while 7.8 per cent were marketed as organic and 6.3 per cent as
natural. At the same time just four per cent used GMO-free labelling, although this was a significant rise year-on-year, driven mainly by rising levels of interest in the U.S. Over the 12-month period, the U.S. accounted for 43 per cent of global launches using GMO-free claims, moving ahead of the EU on 39 per cent despite the much larger number of countries
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involved in the latter region.
According to Lu Ann Williams, director of innovation at Innova Market Insights, the use of genetic modification has become an issue in recent years in the U.S. in particular, where there has traditionally been only limited consumer resistance to GM foods.
“While GM foods have to be labelled in other parts of the world, including the EU,” she stated in a news release, “this has not been the case in the U.S. to date. After rising levels of concern, the growing use of GMO-free labelling and the development of schemes such as Non-GMO Project Verification, some U.S. states started to discuss introducing their own legislation and there is currently also a move for USDA to create its own
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voluntary non-GMO certification program.”
Bakery products and snacks lead in terms of numbers of global GMO-free introductions, accounting for 12 per cent and 11 per cent, respectively, reflecting the significance of GM ingredients in sectors using high levels of cereals for food. While these two product categories led in terms of introductions overall, cereals led in terms of share, with over 13 per cent of launches of breakfast cereals and cereal bars featuring this type of labelling, compared with 7.4 per cent for snacks and 4.6 per cent for bakery products.
There has also been relatively strong interest in non-GMO labelling in the U.S. dairy industry, where a natural image has
BLUEBERRY CRANBERRY CHRISTMAS CRÊPES
A delectable offering in the midst of the holiday season, these blueberry cranberry Christmas crêpes are sure to bring a festive mood to your bakery café. This recipe is courtesy of the US Highbush Blueberry Council. For more information on what you can do with blueberries, visit www.blueberrytech.org.
INGREDIENTS
Yield: 18 crêpes
• Ricotta cheese: 1 lb.
• Egg yolks: 2
• Sugar: 3 tablespoons plus ¼ cup
• Cranberries, dried or fresh: ½ cup chopped
• Pine nuts: ½ cup
• Cornstarch: 2 tablespoons
• Orange juice: 2⁄3 cup
• Fresh or frozen blueberries: 4 cups
• Toasted pine nuts or slivered almonds: ½ cup
FOR FILLING
Blend ricotta cheese, egg yolks, and three tablespoons of sugar in food processor or blender until well combined. Fold in pine nuts and cranberries; mix well.
FOR BLUEBERRY SAUCE
In a saucepan, mix together 1/4 cup sugar and cornstarch. Stir in orange juice and blueberries and bring to a boil, stirring constantly until thickened and clear.
TO SERVE
Preheat oven to 300 degrees.
Place two rounded tablespoons of filling on each crepe; roll
traditionally been important and there is already ongoing activity in organic and pasture milks.
Dairy products have also been one of the key areas for GMO labeling in Europe, where, despite compulsory EU regulations on labelling of genetically modified foods having been in force since the 1990s, there has still been ongoing pressure to verify and more easily identify non-GMO options. This has been led by countries such as Germany and Austria. Dairy launches using a GMO-free positioning accounted for nearly 28 per cent of Austrian dairy introductions in the 12 months to the end of June. This compared with 3.2 per cent in the EU as a whole, just over five per cent globally and just under 10 per cent in the U.S.
and bake on a lightly greased baking sheet until hot, about 15 minutes.
Top with blueberry sauce, sprinkle with toasted pine nuts or slivered almonds.
FOR CRÊPES
In processor or blender, blend four eggs, one cup each milk and flour and two teaspoons sugar. Heat crêpe pan and add about three tablespoons batter to pan, tilting to make an even layer. Cook on one side until browned, about one minute. Place on a sheet of parchment paper, browned side up.
Repeat with remaining batter, layering the crêpes on parchment paper
Opening and Operating a Retail Bakery, written by industry veteran and Certified Master Baker Rick Crawford, offers readers 37 years of experience by sharing much-sought-after and proven strategies to open a bakery, along with keys to successfully operate it.
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BY LAURA AIKEN
STAKING A CLAIM
Mintel, a global market research firm, released two reports this fall that shed light on what Canadian and American consumers think about free-from labels on their food. Let’s take a look at what the survey says.
The hometown study, Free-From Food Trends – Canada, assessed the challenges and opportunities for food manufacturers making free-from claims in this market.
One of the biggest challenges identified by Mintel with Canadian consumers lies in their stated perception that labeling “free-from” is a way to charge more. Sixty-five per cent of those surveyed thought this was the case. Forty-six per cent viewed free-from trends such as gluten to be a passing fad. The vast majority of respondents, at 68 per cent, believed themselves to be well-educated on what is healthy for them. Mintel’s executive summary notes that the research suggests that consumers are more likely to buy claims that are quite established, such as trans-fat free.
}Based on a study of 1,611 adult Internet users who purchase free-from products, the ingredients in the food was the No. 1 reason for purchase aside from cost, with 75 per cent citing it so. Further reasons for purchase in descending order were: freshness (73 per cent), flavour (65 per cent), nutritional content/labeling (62 per cent), locale (34 per cent), brand (33 per cent), convenience (33 per cent), and having coupons (26 per cent). Organic and free-from claims both came in at 22 per cent. Fortified (omega-3 added, or otherwise) was checked by 17 per cent, promotion on packaging by 13 per cent, food/beverage is in bulk format by 11 per cent and other was chosen by five per cent.
Millenials are more apt to say they have purchased foods free from hormones, GMOs, gluten, lactose, or nuts than boomers are, and they are more accepting of newer claims
which claim, if at all, they primarily purchase the products for when it comes to food and drinks consumed at home.
Trans-fat free was most popular at 54 per cent, followed closely by fat-free (48 per cent), preservative-free (46 per cent), sugar-free (45 per cent), pesticidefree (44 per cent) aspartame-free (42 per cent) and free-from antibiotics (41 per cent). The remaining list included hormone-free (40 per cent), salt-free (37 per cent), GMO-free (36 per cent), nitrate/nitrite-free (29 per cent), lactose-free (23 per cent), gluten-free (22 per cent) and nut-free (18 per cent).
your brand, rather than an add-on without context of the overall product messaging. Six in 10 respondents believed that free-from foods are healthier for them, and 52 per cent agreed that these products help them solve specific health problems (such as salt-free and heart conditions).
CANADIAN PARENTS
One opportunity for manufacturers indicated by Mintel can be found with Canadian parents, who have stronger positive views on free-from claims, in particular the “baby boomlet” (millenials having children). There is forecasted growth in Canada in the number of kids under 14 through 2019.
Concerning which claims Canadians are buying into, Mintel surveyed 2,000 adult internet users with the question of
Mintel’s executive summary states that free-from claims are more likely to be successful if they are part of the story of
Mintel surveyed 1,611 adult parents who use free-from food or beverages. Thirty-two per cent of mothers and 43 per cent of fathers agreed that free-from products carried the same benefits as organic ones. Thirty per cent of mothers and 43 per cent of fathers believed that
Sixty-one per cent of mothers and 67 per cent of fathers thought free-from products were healthier to eat and drink.
free-from offered better value than organic.
Sixty-one per cent of mothers and 67 per cent of fathers thought free-from products were healthier to consume. Fifty-four per cent of moms and 64 per cent of dads are keener on products that are fortified with extra nutrition versus ones that exclude unhealthy things.
MILLENIALS VERSUS BOOMERS
Demographics make a difference when it comes to the purchase of free-from products. By Mintel’s definition, boomers are the over 55 crowd and millenials are 18-34.
Millenials are more apt to say they have purchased foods free from hormones, GMOs, gluten, lactose, or nuts than boomers are, and they are more accepting of newer claims. Meanwhile, boomers lean towards free-from claims that have a direct correlation to a health benefit. They are less likely to agree it is worth paying more for fortified foods, but these products do grab their attention.
In a survey of 1,611 Internet users, the
following questions produced these demographically relevant results:
• “I am more likely to buy products with free-from labels:” 18-34 (47 per cent), 35-44 (55 per cent), 45-54 (52 per cent), 55 plus (47 per cent)
• “Free from products are healthier to consumers:” 18-34 (56 per cent), 35-44 (63 per cent), 45-54 (60 per cent), 55 plus (61 per cent)
• “Fewer ingredients in a product means it is healthier:” 18-34 (49 per cent), 35-44 (57 per cent), 45-54 (51 per cent), 55 plus (43 per cent)
CONFUSION AROUND GMO-FREE
When it comes to the hotly discussed subject of GMOs, 36 per cent of Canadians surveyed claim to be purchasing non-GMO goods.
Mintel’s executive summary states: “While nearly seven in 10 (67 per cent) Canadians see themselves as being well informed on what ingredients are good and not good for them, qualitative and secondary research suggests that views held over genetically engineered foods are based on perception with little
grounding in fact.”
With the vast majority of the scientific community holding the view that GM food poses no health risk, Mintel suggests that the labeling of this particular free-from claim will create and entrench the perception that GMOs are bad for you. The report describes consumer awareness on this issue as superficial from a health perspective. Feedback from consumers indicates that worries about GMOs are also tied to sustainability and the environment. Pesticides also appear to be a consideration when consumers are looking to purchase GMO-free.
OPPORTUNITIES IN CANADA
Mintel’s “Make it Mine” trend sees consumers searching for more and more customized solutions. Manufacturers could create an app that assists customers with dietary decisions that are personal to them.
There is a particular opportunity to cater to parents with a clean label. It helps to connect your free-from claim to a specific health concern in the consumer’s mind.
SOUTH OF THE BORDER
In May, Mintel produced the report US Free-From Food Trends. The following is based on the executive summary of this study.
Mintel identified GMOs as a hot button issue in the U.S., where they are gaining regulatory approval, but not necessarily consumer confidence.
In the U.S., interest in GMO-free foods is bigger than foods free-from soy, nuts/ peanuts and eggs, particularly with Hispanic customers.
In a survey of 1,698, with 302 being Hispanic, 52 per cent of Hispanic versus 37 per cent of non-Hispanic consumers said they purchase non-GMO for this claim. Soy free was elected by 37 per cent of Hispanics and 22 per cent of nonHispanics; nut/peanut free was chosen by 36 per cent and 20 per cent respectively, and egg-free was 35 per cent and 17 per cent.
GENERAL OPINIONS ON FREE-FROM CLAIMS
Mintel surveyed for general opinions on free-from claims by demographics, which were divided as follows: millenials (1977-2007); generation-x (1965-1976); baby boomers (1946-1964); and the swing generation/WWII (70 plus).
In ascending order of age, respondents carried the following views:
• “I worry quite a bit about potentially
¦ industry news ¦
A Caldic celebration
On Sept. 24, Caldic celebrated its 45th birthday and its newly renovated facilities with a gathering of valued customers and principal suppliers. The ingredient distributor hosted the event at its Mississauga, Ont., office.
“The doors officially opened at 4:00 p.m.; however, we already had several enthusiastic guests waiting for our event to begin. This was definitely a positive indication of an exciting evening ahead! There was a continuous buzz throughout the night, as our guests enjoyed delicious nibbles, refreshments and relaxed conversation in our ultramodern Caldic Café. We also conducted tours of our beautiful new office space and
harmful ingredients in the food I buy:” 60 per cent, 55 per cent, 46 per cent, 35 per cent
• “Products with free-from claims are worth paying more for:” 49 per cent, 35 per cent, 27 per cent, 23 per cent
• “The fewer ingredients a product has, the healthier it is:” 62 per cent, 61 per cent, 55 per cent, 49 per cent
When it comes to controversial ingredients, consumers were mostly likely to expect to find them in frozen meals, with between 47 and 59 per cent of those 18 to 65 and older thinking so. Forty-one to 53 per cent thought they would likely be in snacks like chips, and 16 to 27 per cent are suspicious of cereals, whether hot or cold.
OPPORTUNITIES IN THE U.S. MARKET
Health issues seem to be top of mind for people who buy free-from foods. There is still a big interest in fat-free as obesity is an ongoing concern. Sodium/salt-free is also a worry.
Based on 1,594 consumers who purchase any free-from food, their top concerns in order are: trans-fat free, preservative free, growth hormone free, GMO-free, sodium free, nitrate/nitrite free, cage-free/free-range, and allergenfree (soy, wheat, dairy, etc.).
There are specific claims consumers surveyed would like to see more of. By
generation in order of millenials, generation-x, boomers and swing, they are:
• “Free of artificial sweeteners:” 36 per cent, 39 per cent, 40 per cent, 33 per cent
• “Free of MSG:” 24 per cent, 33 per cent, 41 per cent, 41 per cent
• “Antibiotic free:” 29 per cent, 35 per cent, 36 per cent, 35 per cent
Like Canadian parents, millenial parents in the United States are particularly interested in free-from claims. When asked why they would buy free-from food claims, 50 per cent of millennial moms and 30 per cent of millennial dads said they want to avoid unnecessary ingredients. Similar statistics indicate that millennial parents generally perceive food carrying freefrom claims as healthier, less processed, and more natural.
Overall, American consumers view foods with a free from claim to be healthier and less processed, while equating GMO or artificial with being unhealthy.
Free-from claims are piquing interest on both sides of the border, with trans-fat or fat-free still top of mind. There are challenges in convincing consumers to pay more, but a good brand story goes a long way to building trust. And importantly, it seems opportunities abound. / BJ
Steve Owen, vice-president at Caldic Canada, welcomes the group at the company’s September open house.
manufacturing facilities while our R&D group showed off their culinary innovation with delicious and on-trend treats utilizing our principal’s ingredients. We would like to thank our dedicated and loyal customers and principals for attending our event and hope they enjoyed their evening as much as we did!” said Kathleen Koe, marketing manager for Caldic Canada.
IDDBA elects new officers and board
The International Dairy-Deli-Bakery Association elected the 2015-2016 officers and board of directors at their annual business meeting held in Chicago.
John Cheesman, vice-president of business development, Clyde’s Delicious Donuts, was elected as the association’s chairman of the board. He has served on the board of directors since 2006 and has been actively involved in many committees. David Leonhardi, director of tradeshows, tours and events for Wisconsin Milk Marketing Board, continues to serve on the board of directors as past chairman.
Other new officers for 2015-2016 are: executive vice-chairman — Jewel Hunt, group vice-president bakery, Safeway; vice-chairman — Erik Waterkotte, senior director of sales, Columbus Foods; and treasurer — Rick Findlay, vice-president of purchasing, Whole Foods Market.
Industry leaders elected to serve three-year terms on the IDDBA board of directors are: Jim Antrup, vice-president of sales, Dawn Food Products; William G. Klump, chief marketing officer, Butterball; Eric A. Le Blanc, vice-president of marketing, Tyson Foods; Edward R. Meyer, group vice-president of meat, seafood, and bakery, Schnuck Markets; Mark Rudy, vice-president of sales, Hubert Company; Jerry A. Suter, vice-president of fresh merchandising, Meijer; Dotty VanderMolen, senior account executive, Waypoint; and Voni A. Woods, vice-president of deli bakery, Giant Eagle.
Other board members currently serving are: Gaetano Auricchio, BelGioioso Cheese; Curt Coolidge, ConAgra/ Lamb Weston; Linda Duwve, Emmi Roth USA; Rick Findlay, Whole Foods Market; Glenn E. Harmon, Pricesmart; Tim Holler, Schreiber Foods; Jennifer Johnson, Hormel Foods; David Leonhardi, Wisconsin Milk Marketing Board; Ray Lippert, Bakery Crafts; Peter A. Sirgy, Reser’s Fine Foods; Joe Squires, Land O’Lakes; Philippe Surget, Lactalis American Group; Erik Waterkotte, Columbus Foods; and John Wellenzohn, Rich Products.
The IDDBA is a non-profit membership organization serving the dairy, deli, bakery, cheese, and supermarket foodservice industries.
Igloo gives back to Toronto neighbourhood
On Oct. 7, Igloo Food Equipment proudly donated $5,000 to Toronto’s Parkdale Community Food Bank to top off their original donation of a brand new fridge.
Igloo Food Equipment notes that special thanks goes to celebrity Chef Mike Ward; superintendent Frank Bergen and sergeant Kristy Smith from 14 Division
Toronto Police; David White Design; and Jack Martino, who are board members of the food bank; MP Judy Sgro; Sean Reczulski, who is the manager of the Michael Pinball Clemons Foundation; all of the company’s suppliers who joined in the day; and Serve Canada Food Equipment for providing juice and cooking lunch.
– EXTEND PAN LIFE by using our Pan Glo® process to clean, straighten and recoat your pans
From mixers and new organic lines to the latest in refrigeration, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Secure refrigeration
Master-Bilt, a manufacturer and supplier of commercial refrigeration, introduced their new line of solid-end vertical open-air merchandisers featuring a roll-down lockable security cover. These models are positioned to be competitively priced, offer dependable security, contemporary styling, increased capacity and quiet operation ideal for areas requiring a secure after-hours solution.
With a total of 12 models available, the VOAM-C series features a cover built into the canopy instead of mounted on top of the merchandiser, allowing the merchandiser to easily fit through standard height doors. The VOAM-C series offers significant energy savings and already meets 2017 Department of Energy standards. www.master-bilt.com
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Fax 1-866-810-8111 (secure line)
CommerCial Baker - Touche Bakery Inc is relocating to Brampton, Ontario and requires an experienced, hands on, commercial baker to manage our plant. This individual will have a knowledge of batching, mixing and baking of our variety of products. Be able to develop new recipes and products. Possess good communication skills with a command of English. Have experience with production and manufacturing equipment, processes and able to set-up and run same. Responsibilities will include, but not limited to:
• Overseeing production process, while maintaining QA and QC standards
• Meet schedules
• Purchase ingredients and packaging
• Planning and organizing production schedules .
• Supervising staff
• Organize the repair and maintenance of production equipment
Forward resume to: allan Swartz, aswartz@touchebakery.com
Organically soft and strong
AB Mauri debuted an organic line of dough-strengthening and softening options, plus extended shelf-life solutions.
The following AB Mauri dough strengtheners and softeners have received organic certification and are recognized as organic in the United States, Canada and Quebec:
• ICS 34-O: enzyme-based oxidant system for strength and tolerance in bread, buns and rolls; contains ascorbic acid
• ICS 36-O: enzyme-based oxidant system for strength and tolerance in bread, buns and rolls; contains organic acerola cherry powder
• ICS 37-O: enzyme-based oxidant system for maximum strength and tolerance in bread, buns and rolls; ideal for breads with high grain or seed use; contains ascorbic acid
• Softase 701-O: enzyme-based extended shelf life (ESL) system for breads, buns and rolls; ideal for products requiring a soft, resilient crumb
• Softase 704-O: enzyme-based extended shelf life (ESL) system for yeast-raised products with low finished moisture; ideal for products requiring a moist, soft crumb
• Fermentase WM 200-O: enzyme-based dough conditioning system for water management; reduces water absorption in cracker and bread dough; ideal for croutons The organic products will be produced at the AB Mauri Bakery Ingredients Wilsonville plant in Portland, Oregon. The plant has very strict cleaning, production and storage guidelines to ensure the finished organic goods comply with all QAI organic certification requirements. www.abmauri.com
Mini mixer
A new miniature rotary batch mixer model MX-1-SS from Munson Machinery blends up to 28 litres of dry bulk ingredients, with or without liquid additions, in ratios down to one part per million with total uniformity in two to three minutes, regardless of disparities in the bulk densities, particle sizes or flow characteristics of batch ingredients, reports its manufacturer in a news release.
Proprietary mixing flights within the rotating drum are designed to gently tumble, turn, cut and fold material, and evacuate blended batches through a stationary plug gate valve with no segregation or residual “heel” of material remaining. Unrestricted access to all interior surfaces allows rapid cleaning and inspection. www.munsonmachinery.com
(DIVISION OF A & L FOOD DISTRIBUTORS INC.)
SUPPLIER OF FROZEN AND RAW INGREDIENTS FOR THE BAKING INDUSTRY
Tel: (416) 252-4660 Fax: (416) 252-9993
25 - 8 Connell Ct., Toronto, ON M8Z 1E8
BY JANE DUMMER, RD
ALMONDS MADE EASY
Almond flour is a nutritious and versatile option for your baked goods.
What pops into your mind when you think almond flour? For me, it’s my recent trip to California that included the Almond Board of California sponsored event “The Almond Harvest.”
As the gluten-free trend continues, bakers require ingredients that are easy to use, versatile and have a great taste. It’s a bonus when the ingredients have good nutrition profiles too. Shobna Kannusamy, owner and head pastry chef of SOIRETTE Pastry Boutique in Vancouver, has been using almond flour for over four years.
“Almond flour is very high in protein, low in carbohydrates, and low in sugar. It’s gluten-free, fragrant and moist,” Kannusamy says.
}Over the past five years, I’ve heard from artisan and home bakers that almond flour offers a desired taste and texture not available from most other
“Almond flour is very high in protein, low in carbohydrates, and low in sugar. It’s gluten-free, fragrant and moist,” Kannusamy says.
“Plus, it’s full of monounsaturated fats and is high in magnesium and manganese. Almond flour is a great alternative and can be easily worked into recipes.”
Almond flour comes in varying qualities and granulation. And we know it’s not a direct one-to-one substitution of almond flour for traditional all purpose or pastry flour. SOIRETTE is famous for their macarons, so I asked Kannusamy about using almond flour in her recipes.
“Recipes for the macarons are very straight forward as they have few ingredients, which is why high quality ingredients and proper methods are key. The meringue needs to be strong and have the correct volume. The almond flour needs to be fresh, smooth and free of clumps to work in a macaron batter. Macarons come in varying colours these days, but the real test is with plain macarons, where you can observe the granulation of the almond flour. We process our almond flour further to get the best results. They also don’t bake for too long, so that we can prevent discolouration.”
gluten-free flours. Kannusamy agrees.
“We also make a gluten-free chocolate torte using almond flour. In this case, the almond flour is actually toasted first to enhance its nutty flavour and dry out the moisture. It is then mixed into a batter of melted chocolate with eggs and folded into a meringue at the end for lightness. This cake bakes for at least an hour in a moderate oven, and has a melt-in-yourmouth feel, as it is served warm. It is one of the most delightful desserts we have and one of our top sellers!”
As a writer and food traveler, I was thrilled to be at this year’s Institute of Food Technologists’ Annual Meeting & Food Expo (IFT) in Chicago in July. It was IFT’s 75th annual event, with more than 23,000 food professionals from around the world getting a first-hand look at the latest trends, which included gluten-free ingredients and applications. I had the opportunity to meet and interview Jeff Smith, director of marketing for Blue Diamond Global Ingredients Division at the Expo.
“Almond flour has a rich and buttery
taste that is slightly sweet,” Smith explains. “It has an incredibly smooth texture, unlike many gluten-free flours that tend to be gritty and rough or have an ‘off taste.’ Due to its taste and texture, it is an optimum flour substitute, and works in both sweet and savoury options.”
After my Almond Harvest experience, I connected with Smith again to get more details about their almond flour research. Smith described his experience with almond flour granulation.
“From our extensive market research, we found that there was not a consistent standard for how almond flours were distinguished in terms of granulation. The artisan baker who produces products such as macaroons desires truly extra fine almond flour. After our research and product testing, we established a standard for extra-fine flour that was above the other products we tested.”
As consumer demand ignites more innovation in the gluten-free baking sector, it is safe to say almond flour is a great option to meet nutrition, taste, and ease of use for both the artisan and the large-scale commercial bakers. / BJ
Jane Dummer, RD, is known as the Pod to Plate Food Consultant. She collaborates and partners with the food and nutrition industry across North America. For more ingredient information and to sign up for her newsletter, please visit www.janedummer.com.
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