DIGITAL WRAP-UP
Our clips are engineered to the highest standards to improve automatic machine efficiency. Design improvements such as clean break-away and smooth finish make these unique, and all produced in house under our tight quality control.
The clips are compatible with all automatic closure machines.
IBIE 2019 WRAP UP
From September 7 to September 11, 2019 IBIE featured the best the international baking industry had to offer. From specialists like Lionel Vatinet who spoke of bringing artisanal bread traditions from Europe to North America, to award winning ingredient experts who revealed the latest in trends from around the world.
The show had expert speakers ranging from the nitty-gritty details of the Puratos’ international Sourdough library, where professional and amateur bakers alike could bring their unique strains to be examined and stored for posterity. The Puratos Artisan Marketplace featured new technological and marketing strategies to bringing quality bread products to clients, by showcasing a technique to personalize bread. This could be a trend for bakeries to reach a wider clientele by having web-savvy clients use “keyboard convenience” to
order a loaf of bread to their specific tastes. Don’t like onions? Top the loaf with seeds of your choice. Want a brightly coloured loaf for cheery sandwiches? Let the client choose a vegetable juice for the base. Twenty-four hours later, a customized loaf is ready for your customer.
Ardent Mills showcased their lines of whole grain ingredients and mixes, demonstrating the growing interest for bakers who want to provide organic and clean label products. IREKS unveiled their line of gluten free options for bakers who want to provide an allergy-free bakery experience. Callebaut unveiled its famous RB1 “Ruby Couverture” to bakers looking to add pink chocolate to their confections. The Canadian branches of these international companies focused on premium ingredients, high quality sources and fine product finishes for more discerning customers.
Ruby Chocolate, known as RB1
appealed to those looking for a pastel pink hued chocolate that didn’t need artificial colours. Callebaut introduced some of its potential applications at their booth.
RBA’s Creative Cake Decorating Competition crowned the winners for the cake decorating industry. Canada was made proud with the third place win from Sudbury, ON’s own Guilty Pleasures Bakey + Bar coming in third place with an award in the Sculpted Cake category. It’s not every day a cake is decorated with a mechanized ski lift, but Justine Martin and Josée Frappier created magic with fondant and buttercream.
Best In Baking Industry Awards honoured captains of industry for issues such as sustainability, supply chain innovations and workforce development. The panel of judges were: Len Heflich, Founder, Innovation for Success, LLC; Mike Pierce, President, The Austin Co.; Tim Ramsey, Senior Director, Procurement and Commercialization Hearthside
Exhibitors, chefs and captains of the baking industry made the International Baking Industry Expo brought life to Las Vegas’ Convention Centre.
Food Solutions; and Gina Reo, President, Quality Assurance Strategies, LLC.
The overall experience was about more than what was seen on the showroom floor. The international baking industry expo revealed a wealth of information in a wide variety of fields, from concerns like trying to wrangle those who want high fibre breads but fear gluten, or how to deal with the “Anti-Grain Tribes.”
The Fresh Talks discussed ways that business owners could engage people with sometimes irrational fears of foods, fad diets, and pseudo-science. In Vance Crowe’s talk, “Anti-Grain Tribes: Who They Are & How to Reach Them,” advised bakeries in navigating the often hostile world of online chat forums or social media.
The online world is a complicated one, from those just jumping into the entrepreneurial waters of e-Commerce, or wanted to know more about block-chain, but IBIE 2019 covered almost every field. From how to market your bakery online using social media to trying your hand at food and nutrition band marketing, experts in almost every field was present.
Difficult issues like health and nutrition are made even more complex with the prohibition on cannabis products lifted in the U.S.; Bakers Journal attended a talk on how to incorporate CBD (non-psychotropic element in cannabis) or THC (the psychotropic element in cannabis) into baking. Janice Newell Bissex, a culinary nutritionist and dietician advised clients on proper cannabinoid rations, dosing and best consumption methods. Sweet Grass Kitchen spoke of how they started legally selling cannabis-infused baked goods, with helpful advice on how to start baking when legislation changes nearly daily.
Missy and Lionel Vatinet discussed about how they are consulting the best bakeries in the world to bring the tradition
of local grains to Americans’ tables, while discussions by functional ingredient suppliers discussed ways to help bakers combine healthy with indulgent baking.
Technology was evident at nearly every booth and talk. From discussions on vertical farming for restaurants to offering options for clients to customize orders online, IBIE managed to straddle tomorrow’s concerns with technology, to respecting ancient traditions in bread and pastry-making. /BJ
Lionel Vatinet was among many traditional French chefs who lent their expertise to IBIE’s live demonstrations.
ARDENT MILLS’ CEO LOOKS TOWARDS SUSTAINABLE, HEALTHY SOLUTIONS
On Monday, September 9, 2019 Ardent Mills’ CEO Dan Dye discussed trends and opportunities in grains and flour at IBIE held in the Las Vegas Convention Centre.
“We’ve got a great history, great heritage…the fact is the pace of change has never been more rapid,” stated Dyer in the press conference. “Things are changing around us very rapidly; we have to change as well.”
From popular wellness gurus to laymen’s opinions on social media, there’s little doubt that technology is affecting the way people eat, for better or worse. Dye stressed that social media is driving change, and focused on how Ardent Mills is surfing the wave of social awareness instead of going under.
“We can’t run a flour mill the same way,” he reflected of the change in the use of white flour to adding more exotic, and more organic and locally-sourced grains to support the local farmers. Ardent Mills’ commitment to community and sustainability were underlined with the purchase a grain elevator to support more alternative grains and the more recent subscription of solar power for their Hastings Mill location.
Dyer insisted upon what he calls finding the “pockets of growth,” citing agility as a much-needed strength in the milling industry. The Annex was a venture that was born from such agility, looking towards whole grains, pulses and mixes to satisfy consumers looking for ancient and heirloom grains, sprouted grains, and zero net carb options.
From environmental concerns, sustainable farming practices, to trends in reviving ancient grains and providing gluten-free options Ardent Mills meets
the future by anticipating and embracing change. /BJ
Main: Consumers fascinated with range of ancient grains and gluten-free alternatives to wheat. Inset: Dan Dye, CEO of Ardent Mills
WHO THEY ARE, AND HOW TO REACH THEM
On Monday, September 9th, Vance Crowe discussed how you can reach and hopefully teach anti-grain activists about how fibre and wheat products can be good for you.
Crowe discussed how people all want the same things out of life, regardless of how they feel about wheat or grain products: Everyone wants to be fit, happy and healthy.
https://youtu.be/dd_CnYA7rB0
His discussion touched on how man nutrition experts don’t believe that gluten is fundamentally evil, however due to social media and many self-described wellness gurus, are making bread or flour a scapegoat in many unfounded health claims.
Crowe suggested on focusing on the more fascinating elements of baking, and what is known, such as the need for fibre, B-complex vitamins and riboflavin. His approach was to discuss the passion behind baking and what makes it a unique segment of the food industry that lies between art and science. /BJ
Vance Crowe talks about how social media can influence bread choices, and how to navigate online conversations towards a more positive view of grains.
PRESERVING STRAINS OF YEAST FOR POSTERITY
Karl DeSmedt of Puratos talks about how they gather samples of sourdough starters from around the world, analyze them, and store them for posterity. Should a bakery’s starter be damaged or get lost, there is always a copy of it in the library as a “backup file.”
Discussions about how and why a Sourdough library exists. Retaining an archive of strains of bacteria, mineral and proteins that come from water, flour and air produce different tastes.
The history of sourdough in Europe is an old one, and de Smet’s interest in its propagation in North America is passionate.
de
spoke of how the cultures are gathered (from consumers and professional bakers alike) from around the world.
A view of Puratos’ International Sourdough Library at IBIE.
Karl
Smet
IT’S MORE THAN RECYCLED MATERIAL OR PLASTIC REDUCTION
Due to many environmental and consumer responses on reducing plastic, many of today’s consumers make decisions to purchase goods, Many companies are turning to ways to reduce their carbon footprint. Creating a sustainable company means different things to different people. For companies like Puratos, IREKS and La Farm Bakery, using local grains to reduce gas mileage in delivery, support famers closest to their area, revives ancient grains and preserves recipes that would otherwise be lost to time.
Missy Vatinet of La Farm Bakery spoke of how she and Chef Lionel Vatinet celebrate the revival of old South Carolina recipes, and how the use of local grain is bringing an old American recipe back from the brink of extinction:
Lionel Vatinet, is Missy’s husband and the chef behind La Farm’s bread recipes. He agrees that mixing old world values like natural ingredients, slow fermentation and local ingredients with new world grains, and American curiosity should create a new breed of bread in the United States. Companies like Kwik Lok, and Cargill
– among many – are encouraging women to take the helm. Cargill has launched various initiatives to encourage women’s economic empowerment. As some countries of ingredients’ origin, women constitute more than half of the agricultural workforce, but take main responsibility for their children’s education and nutrition.
Kwik Lok has provided some environmentally friendly options for its clients, recognizing that many customers are asking for biodegradable or healthier options for their products.
Palsgaard won the Best in Baking Sustainability award at IBIE. Rosa Regalado-Bowers discussed what sustainability means to Palsgaard and setting the pace for industrial bakers around the world.
Cargill, Ardent Mills and Agropur are among some of the companies aiming to bring gender equality to the workforce, by creating programs that encourage reporting –and hopefully ending – workplace sexual harassment. By keeping training and education one of the forces that improves a workplace, ending sexual harassment will continue to keep female workers within the company, and help the company flourish.
Jamie Mavec and April Parker discussed
how Cargill invested $75 million to look into increasing the production capacity for protein, as the demand is, and will likely continue to grow.
For recyclable, re-usable material, Nova CartNovacart unveiled its line of compostable baking cups. Where some companies focus on recycleable material to reduce their footprint, Novacart created something that is biodegradable.
Maurice Van Tongeren discussed how North America is changing with its growing awareness of other grains, and its curiousity to bake with low-gluten or even gluten-free options. This is opening opportunities for many bakers to recreate older recipes or generate a new favourite with a startling new twist.
Canadian company, Shape Foods displayed its “clean seed” booth, showing its flax. Shape Foods, Inc. is located in Manitoba, in the heart of the the greatest flax producing region in the world.
FUNCTIONAL INGREDIENTS, AND CUSTOMIZATION
Agropur has launched its latest in plant-based protein, for those who are looking to add functionality to their baking. More consumers are interested snacks that will give them a boost in their protein intake, or are asking for something that may serve a function form raising energy levels through caffeine or help detoxify. Some just want a plant-based ingredient to meet ethical or health-based concerns.
Agropur discussed what they have created to meet bakers looking to add plant-based protein in their baking:
Bakers Journal’s own featured columnist, Jane Dummer attended IBIE 2019. She shared some information she’s gleaned and gave us a sneak-preview of some of the topics and issues she intends to explore in 2020’s magazine issues.
Puratos launched MyBread, a kiosk where customers would be given the choice to select their bread ingredients. Did they want sweet or savoury? Topped with cheese, fruit or meat? This promises great changes for in-store bakeries who would offer their clients the chance to pick and choose their bread.
Studies have shown that many consumers want to feel that they are engaged in their food making, as the popularity of dinner kits have shown: Even if they are not actively making the meal, the choice of ingredients gives the consumer the feeling of participating in producing their dinner.
Camillia Summers and Dotti Haynes stood by the MyBread booth answering questions and ensuring that people had received their order.
Canadian company, Blue Sky Hemp
Ventures is bringing the nutritional powerhouse of hemp to bakeries. Geoff Wingfield spoke briefly about how many bakes are still concerned that hemp might contain either CBD or THC (non-psychoative and psychoactive ingredients in cannabis.) He stood at his booth debunking fears about hemp, and how it won’t introduce any hallucinogens to baking. Hemp is a now becoming a protein go-to grain alternative that requires less water than traditional grains.
TECHNOLOGY AND AUTOMATION
Canadian companies stood out with their contributions to automation in industrial kitchen innovations. From the latest in mixers, to a robot that ices and decorates cakes, IBIE 2019 had a wealth of resources to share.
Apex Motion Control revealed a robot that automates even the finer motor skills needed to decorate a cake:
Jamie Bobyk of Hinds-Bock/Middleby corporation talks about how the company aims to meet future demands.
Robert Johnson talks about the most talked-about pan in Lloyd’s Pans collections, and how a food blogger from Serious Eats needed a very specific pan to create a thick, high cheesecake.
Food safety and moisture analysis was a big draw for industrial and small bakeries alike. Kett “The science of sensing” demonstrated their near-infrared moisture analysis machines:
G. Cinelli Esperia Corp. wowed the Las Vegas Convention Centre with its innovations in spiral mixers, planetary mixers and convection ovens. Booth 2905 was abuzz with curious clients who wanted more in the way of quality industrial kitchen equipment and wanted it from a company that is nearly fifty years old:
Customization wasn’t solely for food ingredients. Many packaging companies also focused on ways that containers and even bag closures can be made to reflect a company’s unique brand.
Customizing your bag tie-closures to reflect your bakeries brand is a unique way of calling attention to your baked goods. You could say Jay Milbrandt of Bedford Industries brings a “twist” to the closure industry.
Canadian company, Deville Technologies explores portion-cutting as new trends.
NovaCart’s sustainable alternative to plastic coated baking liners with biodegradable pans and muffin cups.
team at the ready, discussing sustainability and their new dairy-free products.
of people and products from
IBIE SNAPSHOTS
A gallery
Celebrity chefs at IBIE Artisan Marketplace; Discussions methods, to the latest trends in high-hydration sourdough
Dupont’s
Kaak Group’s Spirals conveyor belt sytems
Discussions ran from old-world and traditional sourdough and new luxurious ingredients.
SNAPSHOTS
G.Cinelli Esperia Corp wowed the Las Vegas Convention Centre with its innovations in spiral mixers, planetary mixers and convection ovens. Their booth was constantly busy attending to the curious.
from the show floor at IBIE 2019
Silo systems and automated ingredient systems on display with Contemar Silo Systems Inc.
Mouth-watering gluten-free, and dairy free options displayed at the Abel & Schafer booth.
Chad Szabo was one of many friendly faces at Plast-Ties’ booth.
Planetary and spiral mixers were only some of the industrial kitchen equipment on display.
Professional equipment at various booths under one roof.
Joe Englert of Edhard shares laughs and many years of experience with visitors to his booth.
Hinds-Bock’s equipment quality has not changed since its acquisition by Middleby.
Lallemand showcased its vitamin D-enriched yeasts, and invited the attendees to meet the Lallemand Baking team at IBIE.
LIVE EXPERT DEMONSTRATIONS
Marcus Mariathas, Senior Director of Product Development for ACE
Bakery was on hand to display his baking prowess for Lessafre’s booth. Peter Reinhart gave a talk on Sourdough and the Future of Bread, and the Artisan Marketplaces featured live demonstrations and discussions led by recent bread experts and their books. Talks broached social media marketing to niche baking.. Speakers also included sections on The Business of Baking, giving planning and budgeting advice and a Technical Conference featuring operation skills, safety regulations and quality control.
RECAP OF THE SHOW’S SUCCESS
How do you measure the results of a good trade show? By the amount of leads or curious visitors who come to your booth? IBIE had it all to pair the knowledgeable with the curious.
And here’s the video of the winning cake “in action:” Bringing a bit of Canada to Las Vegas with their sculpted cake rendition of a ski resort, both Justine Martin and Josée Frappier made their homeland proud…and hungry for dessert!
The exhibitors had novel ways to catch attendees’ attention, from hosting a happy hour to displaying interpretive dancers to move with dough. Whether you feel doughnuts (or ‘donuts’) are an all-American or purely Canadian treat, AB Mauri stole the show with a work of art.
Dawn Foods’s booth offered eye-popping decorative solutions and tasty treats to bring in those looking for mix solutions and
We couldn’t end this digital edition without giving a recap of the Cake Decorating Competition. The third place for the Sculpted Cake Division went to Sudbury’s Guilty Pleasures Bakery + Bar. Congratulations to Justine Martin and Josée Frappier of Sudbury, Ontario!
Ultra Soft. Ultra Tasty.
Ultra Fresh®
Without this kind of freshness, the experience can’t be as sweet.
Your customers mentally taste your delightful sweet baked goods before they ever take a bite. With Ultra Fresh Sweet®, that first morsel delivers freshness that never disappoints, no matter when they took it home. Give your cupcake, muffin or snack cake a tender, resilient crumb texture they’ll think about until they can indulge again.
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