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BY BRIAN HARTZ
¦ editor’s letter ¦ SEVENTY-FIVE CANDLES
Imust confess that, much like any computer-bound worker in the 21st century, I surf the web when boredom sets in and procrastination’s siren song beckons. But instead of the latest celebrity gossip, I turn to more esoteric sites like WolframAlpha.com. Billing itself a “computational knowledge engine,” it’s like Google on steroids.
When I enter the term “75 years” into Wolfram’s search bar, it spits out a litany of factoids about this particular span of time. For example, 75 years is equal to 27,375 days – or 657,000 hours if you prefer. It’s 45 per cent of the orbital period of Neptune, and 96 per cent of the average human lifespan.
If stats aren’t your thing, 75 years ago gasoline cost about 10 cents per gallon; songs like “Smoke Gets in Your Eyes” by Paul Whiteman were all the rage; and a trade magazine called Bakers Journal debuted.
The latter is a tribute to you – bakers, pastry chefs, and the industry that supports you. For us to be able to produce this magazine 75 years after its conception is a reflection of your dedication, creativity, innovation, tireless work ethic and all the other qualities – too many to enumerate here – that have made you indispensable to the health and wellbeing of the Canadian populace.
In our cover story this month, Stephanie Ortenzi describes how the Canadian food industry had to adapt during the wartime economy in the 1940s, when Bakers Journal arrived on the scene. Bread makers contributed mightily to feeding the nation during this time of strict rationing, but despite the lack of luxuries like sugar and coffee, the nation’s love for doughnuts also got its start during World War II. For the full story and a look back at the Canadian baking industry throughout the years, see page 10.
}MARCH 2015 | VOL. 75, NO. 2
EDITOR | Brian Hartz editor@bakersjournal.com 727-575-7025 1-888-599-2228 ext. 250
MEDIA DESIGNER | Emily Sun GROUP PUBLISHER | Martin McAnulty mmcanulty@annexweb.com
PRESIDENT | Mike Fredericks mfredericks@annexweb.com
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Diamonds are the traditional gift for a 75th anniversary, and rightly so, but we hope that by continuing to do what we’ve always done – serve as a voice for the baking industry – we’ll provide value to you that far exceeds that of a precious gemstone. Value in the form of the latest industry news and other developments that will keep you informed and able to perform to the best of your abilities.
ISSN 0005-4097
Published ten times per year (Jan/Feb, Mar, Apr, May, Jun, Jul, Aug/Sept, Oct, Nov, Dec) by Annex Publishing & Printing Inc.
For us to be able to produce this magazine 75 years after its conception is a reflection of your qualities that have made you indispensable to the health and wellbeing of the Canadian populace.
With that goal in mind, this month, in addition to looking back, we’re also looking ahead, thanks to Carol Culhane’s article on page 32 that provides an overview of how nutrition labelling has steadily become a hot political topic.
For those of you who will be at the Baking Association of Canada’s Bakery Congress 2015 in Montreal later this spring, please join us as we celebrate 75 years of Bakers Journal with a special, custom-made birthday cake courtesy of pastry chef, cake designer and pastry arts instructor Catherine Beddall, owner of Catherine’s Cakery in Ottawa. Beddall’s work will also be featured in our April 2015 issue alongside other award-winning Canadian cake bakers. April also sees the deadline for our first-ever Jake the Baker Award competition. Sponsored by Ardent Mills, Callebaut, and Bunge Oils, its grand prize includes an all-expenses-paid trip to Bakery Congress 2015, a cover story in an upcoming issue of Bakers Journal, a commemorative award plaque to hang in your bakery and a special surprise gift from Jake the Baker himself! Entries are coming in fast and furious, so if you haven’t entered already, it’s time to do so by visiting www.jakethebaker.com. The deadline is April 1.
On behalf of the entire team at Bakers Journal, I thank you – the readers and advertisers –for making it possible for this magazine to exist 75 years after its birth. With your continued support, we’ll be around to serve you for another 75. / BJ
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industry news ¦
briefly | New brass at Lallemand; L.V. Lomas hires bakery specialist; King Arthur Flour selects Recipe of the Year | for more baking news, check out our website, www.bakersjournal.com
Lallemand implements succession plan
Canadian ingredient company Lallemand Inc. has named Antoine Chagnon president and chief executive officer and William (Bill) Nankervis executive vice-president and chief operating officer. Antoine succeeds his father Jean Chagnon, who has led the company as its CEO for the past 34 years. Jean will remain a board member and available to support the leadership team as one of its senior vice presidents and special advisors.
Before joining the firm 11 years ago, Antoine worked first at Audi AG, in Ingolstadt, Germany, as an engineer and then at Siemens AG, in Munich, as a management consultant. In 2009, he returned to Montreal as head of
Lallemand’s bio-ingredients business unit. Two years ago he became COO of the yeast group. Antoine has a B.Eng in mechanical engineering, an M.Eng in industrial engineering and an M.B.A. He also is a certified baker having graduated from the Ecole de Boulangerie et de Pâtisserie des Grands Moulins de Paris.
Nankervis has a BSc in mechanical engineering and started his career as an engineer in the chemical industry in South Africa and the U.K. In 1992, he joined Anchor Yeast in South Africa as operations director and subsequently director of the bakers yeast and baking specialties business, which was the position he held when Lallemand acquired Anchor Yeast in February 2006. He relocated to Milwaukee in 2007 to lead Lallemand’s worldwide ethanol technology business unit. In 2011, he resettled in Toulouse, France, to assume the leadership of Lallemand’s specialties division. He moved back to North America this past July in preparation for taking on the role of Lallemand’s COO, a role in which he will be responsible for all business units and operations worldwide.
Canadian chef honoured in Luxembourg
Toronto pastry chef Ruwan Jayakody received the honourary title Amitié Gastronomique François Vatel in Diekirch, Luxembourg, in late November at the EXPO-GAST 2014 Culinary World Cup. Armand Steinmetz, president of the World Association of Chef Societies’ Vatel Club, presented the award to Jayakody at a gala event held at the Alexis Heck Hotel School. Jayakody has succeeded at the highest levels of culinary and pastry competition in Canada and globally. He’s been a member of Culinary Team Canada and Culinary Team Ontario, in addition to serving as president and team manager of Trillium Chefs Canada in the Culinary Olympics in 2012. In 2005, he received the Governor-General’s Ethnic Art and Culture Award, and since 2008 has been certified as a pastry judge by the Canadian Culinary Federation.
Kouri joins L.V. Lomas
L.V. Lomas, a Brampton, Ont.-based distributor of ingredients, raw materials and packaging products, has hired Jenna Kouri to fill the role of bakery application specialist. Kouri is a qualified food product development specialist with several years’ experience in research and development, quality assurance, laboratory research and baking. She graduated from the University of Western Ontario with a B.Sc. specializing in food and nutrition. Kouri then attended George Brown College, where she earned a post-graduate certificate in food and nutrition management, as well as a certificate in chef training.
Antoine Chagnon, left, and Bill Nankervis.
King Arthur selects Recipe of the Year
The Chocolate Chip Oatmeal Cookie is King Arthur Flour’s 2015 Recipe of the Year. The cookies are a specialty of King Arthur’s Bake Truck, which hands out the cookies as part of the company’s Bake for Good fundraising program.
Last year, the Bake Truck collected more than US$8,000 for hunger-relief organizations, and after the cookies were handed out, they were consistently praised by thousands of taste testers as their favorite chocolate chip cookie – ever.
“What’s great about these cookies is
they’re soft and chewy, packed with chips, and go beyond the standard chocolate chip cookie with the addition of nutty tasting oats,” says PJ Hamel, King Arthur Flour’s web producer for education and community. “These delicious cookies are ideal for bake sales, potlucks, neighborly gifts and sharing with friends and family of course.”
The recipe originated from Cookies for Kids’ Cancer, a non-profit organization King Arthur Flour is proud to support, and can be found online at www.bakersjournal.com.
Sprouted Grains a Better Way
The market for products made with sprouted grains is developing quickly. Sales of products featuring sprouted grains are on track for over $250 million by 2018, predicts Julian Mellentin, director of New Nutrition Business Sprouting seeds, grains and beans increases their nutrients and the natural inhibitors that protect them from digestion are greatly reduced or eliminated, resulting in improved bioavailability and better nutritional absorption. In essence, sprouting unlocks all the “good” that is inherent in grains, seeds and beans and brings them to life, nutritionally speaking.
Proof of the potential of sprouted
grains is snack brand Way Better, a rapidly growing brand with sales of US$25 million in just three years after gaining space at more than 20,000 stores, including many in Canada. Way Better chips are made of the seeds of flax, quinoa, kale, chia and black beans: the brand’s crackers are made from barley, spelt and emmer. In 2014, a survey conducted by Way Better with the Natural Marketing Institute found that 17 per cent of respondents were already aware of products with sprouted grains and seeds. The number of new product launches with sprouted grains is small – just 19 in 2014 according to Mintel – but numbers are growing fast. www.gowaybetter.com
Pastry Chefs Guild seeks volunteer support
The Canadian Pastry Chefs Guild urgently needs support in the form of volunteers to fill several key positions within the organization, writes president Al Criminisi in an open letter to guild members.
The guild needs members to fill the following roles:
• Monthly meeting organizer
• Communication coordinator
• IT person
If you’re interested in serving in any of the positions listed above, please e-mail al@lentia.com.
All-in-one delivery and merchandising system
Toronto-based Out of the Box (OTB) has developed a fully cubed, cardboard, retail-ready, palletized packaging system capable of getting more loaves into one truck than ever before — 67 per cent more loaves and up to 100 per cent more with some other baked products.
The current standard for a 53-foot tractor-trailer is 1,288 trays with 10 loaves per tray for a total of 12,888 loaves per trailer load. The new OTB tray system tops that with 18 loaves per tray, 20 trays per pallet and 60 pallets per trailer for a total of 21,600.
Another bonus: delivery is one-way — the trays are made from 100 per cent post-consumer material, so there are no trays to track, retrieve or clean.
For OTB’s Mike Juma, the potential for reducing harm to the environment is what makes this exciting. “Imagine for a
Out of the Box, based in Toronto, has developed an innovative new way to store and transport bread.
moment, if 10 years from now, North American bakeries are no longer using plastic.”
“For every 14 trucks the industry sends
out today, we do it in four trucks,” says Juma, who was previously a commercial bakery owner and operator. “Think about 10 truckloads and saving the fuel and the damage to the environment, the wear and tear on our roads.”
The display-ready pallets can be delivered direct from the bakery to the store, eliminating the need for distribution centres and repeated handling.
“We aren’t inventing anything out of the box, as it were. Cardboard on pallets have been moved for years — manufacturers, that’s how they move goods,” says Juma, pointing out that the baking industry is one of the last 10 per cent of industries that are not distributing their goods on cardboard.
“The baking industry has to change — and that is what this is all about,” he says.
Chocolate Chip Oatmeal Cookies -- King Arthur Flour’s Recipe of the Year.
A look back at what life was like 75 years ago, when Bakers Journal was founded | BY STEPHANIE ORTENZI
WHO WERE WE IN 1940?
1940?
Major milestones have a way of making us look back. Bakers Journal turns 75 this year, and we’re taking a look at what the baking business was like in the magazine’s early days.
A new book is rich with information about who Canadians were culturally and economically in those days. Historian Ian Mosby is the author of Food Will Win the War. He examines food and nutrition in the daily lives of wartime Canadians and the government’s role in what and how we ate, and how we conducted business.
At the start of 1940, we were three months into war with Germany. Commercially, we could handle volume production through conveyor-belt systems thanks to industrial advances made during the previous war. But we weren’t in the best health. Agencies surveyed the country’s nutritional behaviour between 1930 and 1941. “The most alarming discovery,” writes Mosby, “was that the vast majority of families were failing to consume sufficient quantities of nutrients.” One set of findings showed that only three per cent of families were eating enough calories. Only seven per cent ate enough protein. Diets were dangerously low in vitamins and minerals. Most malnourished of all were mothers and children.
}Bakeries could not sell iced cakes, hotdog buns and sliced bread, because they were thought to be wasteful and inefficient.
FOOD RULES, RATIONING AND ECONOMIC RESTRAINTS
Three public policies defined the war for Canadians. Canada’s Official Food Rules became the nutritional standard. Rationing restricted scarce and valuable commodities like sugar, coffee, tea, butter and meat, for both home and commercial life. And the Wartime Prices and Trade Board (WPTB) would take historical control of how we became a wartime nation.
The Food Rules were announced very early in the war and called for basic requirements in the essential categories—
like milk, meat, fruits and vegetables. But in the bread category, we’re introduced to “Canada Approved Bread, with Vitamin B.” The government required it be made with nationally sourced vitamin B, which meant milling the flour more coarsely and leaving behind more bran and germ.
Adults were asked to eat four slices of this bread every day with butter, a challenge and a source of annoyance. Rationing allowed only eight ounces of butter per week, which gave new meaning to the notion of a source of food spread too thin.
The Food Rules weren’t perfect, nor were they enough to solve our malnutrition. Public health was monitored
throughout the war. A 1943 survey found over 25 per cent of Canadians were not getting enough milk or cheese, 40 per cent were not getting enough bread and cereals, and 83 per cent were not getting enough fruit. Luckily, we were doing well in vegetables, meat and eggs, but we still had a long way to go.
While the food laws seemed generous, rationing was not. The food trade was vulnerable to quotas on scant ingredients like sugar and cocoa. Bakeries could not sell iced cakes, hotdog buns and sliced bread, because they were thought to be wasteful and inefficient. Foodservice was expected to observe “Meatless Tuesdays,” and toward the end of the war, Fridays went meatless as well.
Still, rationing had a little wiggle room. For example, you could eat “off-ration” if you ate in a restaurant, hotel, bakery or wherever prepared foods were sold. But you’d also be subject to quota limitations in foodservice, which
Rationing reigned during the war years, when Bakers Journal got its start, and the government’s food rules told us how and what to eat.
CANADA’S FOOD RULES
Approved by the Canadian Council on Nutrition
THESE ARE THE FOODS FOR HEALTH
EAT THEM EVERY DAY, DRINK PLENTY OF WATER
1. Milk: Adults, 1⁄2 to 1 pint, Children 1 1⁄2 pints to 1 quart
2. Fruit: One serving of citrus fruit or tomatoes or their juices; and one serving of other fruit.
3. Vegetables: At least one serving of potatoes; at least two servings of other vegetables, preferably leafy, green or yellow, and frequently raw.
4. Cereals and Bread: One serving of whole-grain cereal and at least four slices of Canada Approved Vitamin B bread (whole wheat, brown or white) with butter.
5. Meat and Fish: One serving of meat, fish, poultry, or meat alternatives such as beans, peas, nuts, eggs or cheese. Also use eggs and cheese at least three times a week each, and livery frequently.
A fish liver oil, as a source of vitamin D, should be given to children and expectant mothers, and may be advisable for other adults.
Iodized salt is recommended.
CANADIAN PER-PERSON WEEKLY RATION
December 1942 to December 1945
Sugar doesn’t include preserves or canning rations, which varied by product and region
Tea & Coffee for 12 and over only
*Temporarily suspended March 1944 to September 1945
**Suspended in September 1944
was allowed to give customers only one-third of an ounce of butter and no more than one cup of coffee or tea each.
There was even more wiggle room for physical labourers. During harvest, farm workers could have two extra meals a day. Industrial workers could have off-ration tea and coffee on their breaks. Loggers could have four times the allowed meat and three times the sugar.
WATCHING FOR INFLATION TIPPING POINT
Federally, the WPTB was established two days after the Allies declared war in Germany, seven days before Canada was officially at war. Almost immediately, the board took control of buying, selling and distributing commodities and consumer goods. It paid subsidies to primary producers, set production quotas, guarantees, price controls, and wage and rent controls. The economy
was considered to be in a perilous state.
“This unprecedented state intervention into the consumer economy,” writes Mosby, “was spurred by an inflationary spike between August 1939 and October 1941,” when Canada was very nearly fully employed. Wages were up, and so was food spending. We spent 18 per cent more on milk products, 12 per cent more on meat, 24 per cent more on eggs, and 20 per cent more on tomatoes and citrus fruits. Inflation was climbing. Food prices were up 24 per cent, but we couldn’t produce food fast enough. There was a tangible fear that this inflation would go the way of the inflationary spiral at the end of the first World War, which led to the Great Depression.
Agriculturally, the board also made a large imprint. Between 1940 and 1943, it cut prairie wheat acreage by 42 per cent, increased feed grain production by 72 per cent, flax seed production by 800 per
cent and pork production by 250 per cent. We had what looked like the makings of a real war machine, except that shortages and food lines persisted throughout the war.
DOZENS AND DOZENS OF DOUGHNUTS
Another book helps us see what our industry was like in 1940. Steve Penfold’s 2008 work, The Donut: A Canadian History, looks at a food’s cultural iconography, but it also tells a few interesting stories about an idea that got very big.
There once was a wartime Ontario baker who was in debt to the mill for 440 bags of flour. No matter how fast or how well he worked, profit eluded him. He had one employee, a Brit, who had an idea. He wanted to make doughnuts. They were cheap to produce and had potential for scaling up. The Brit’s idea was not original or unique, and that family operation didn’t get profitable until after the war, but doughnut shops were popping up across the country throughout the war.
Commercial baking was already automated. “By the First World War,” writes Penfold, “some large Canadian bakers were adopting early continuous flow methods [of production], applying electricity to run mechanized kneading bins, conveyer belts to move bread at precise intervals, automatic cutting and wrapping.” According to Penfold’s book, in 1940, Canada was making eight million dozen doughnuts, and as many as 20 million dozen in 1945.
The war was good for the doughnut. In 1942, an American doughnut company produced the “Nutro” doughnut, which won the approval of Canada’s director of nutritional services, who said the Nutro had “twice as much Vitamin A, B and Riboflavin as one slice of ordinary white bread,” writes Penfold. Added the director: “It also appears that under the standardized method of manufacture, only a small amount of fat is absorbed in frying.”
That would never fly today. Luckily, today, we don’t look for nutritional reasons for permission to eat a doughnut. We’re under no illusion about what it is. We’re OK with that. / BJ
For more feature stories about the baking industry, visit www.bakersjournal.com
FOCUS ON FOOD SAFETY
Food industry experts gathered at the NSF-GFTC Safe Food Canada symposium Feb. 26 in Brampton, Ont., to get up to speed on food safety developments.
Carol Zweep, manager of packaging and food labelling, consulting and technical services for NSF-GFTC, outlined proposed changes to nutrition labelling put forth in July 2014. Serving size will be more consistent, “amount” will be referred to, standard household measure will be used and labels will likely list the number of cookies, for example, that a customer would typically eat. Health Canada also is proposing changes to reference amounts, including a change for bagels from 55 to 85 grams, and for muffins from 55 to 115 grams.
Proposed changes to the Nutrition Facts Table (NFT) include references to the daily value (DV). For example, sodium’s DV is expected to decrease from 2,400 to 2,300 grams in line with U.S. changes. Daily values for fats are proposed to rise from 65 to 75 grams. A separate DV is being proposed for infants and toddlers.
The NFT will look a lot cleaner, Zweep said. Because all sugars will be lumped together, the ingredient will move up near the top of the table with other problematic ingredients. One concern among manufacturers is that it is not possible to calculate added sugar, so manufacturers must be careful in their claims, she said.
}powers given to the FDA itself. To investigate an organization, the FDA need not wait for a complaint but could act on reasonable belief that standards are not being upheld. This gives industry more responsibility to be preventive, McCreary said. Those who import from the United States need to be aware of section 301, the Foreign Supplier
It may cost as much as $3,000 per product to make the changes proposed by the U.S. Food and Drug Administration’s Food Safety Modernization Act.
Zweep estimated it may cost as much as $3,000 per product to make the changes proposed by the U.S. Food and Drug Administration’s Food Safety Modernization Act.
Jennifer McCreary, NSF-GFTC’s technical manager of training services, pointed out that the most significant change proposed by the FDA’s Food Safety Modernization Act is the new
Verification Program, she said. Under this section, they could be audited. Although these changes are not technically final, McCreary urged importers to be proactive in meeting the proposed standards.
Keith Mussar, of Keith Mussar and Associates and vice-president of regulatory affairs for the Canadian Association of Importers and Exporters, spoke about the effect of the legislation on the import and export of food between Canada and the U.S.
“This is the first time both Canada and the
United States are undertaking fundamental changes to their regulatory framework,” Mussar said, adding that it’s important to identify “non-resident importers” who import from the U.S. without having residence there. These companies represented $13 billion in trade in 2011.
Mussar suggested importers read the regulations carefully. Chances are they will require an export certificate. As for manufacturers, they will need to be licensed, something that used to be the responsibility of distributors. Global Food Safety Auditing alone will not be a sufficient measure.
The good news is there will be lots of guidance on the changes, Mussar said. These regulations will allow more room for interpretation because they are outcome-based, not prescriptive.
Because what was once trade law has now become criminal law, hiring a broker to handle importing and exporting may not be a practical options as brokers may not want to take on increased legal responsibility.
His advice? Be connected to an organization that is following in detail developments in these regulations. / BJ
NSF-GFTC food safety award winners, from left: Frank Schreurs, NSF International managing director of consulting and technical services, accepts the Excellence award on behalf of Oxford Foods; Christian Blyth, professional services manager, and Lerrin French, business manager, accept the Allied Trades award for 3M; and Heather Gale, executive director of CanadaGAP, displays her Leadership award.
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BY DR. JOHN MICHAELIDES
ANTIOXIDANT OVERVIEW
Food producers would be wise to unlock the nutritional value that consumers crave
The chemical compounds present in plants are generally called phytochemicals.
Thousands and thousands of these compounds are naturally found in the leaves, fruits and seeds of plants. These phytochemicals normally are present in the plants for specific reasons. They can help plants grow, help plants fight diseases caused by different pathogenic microorganisms, or simply be present for other functions of which we are not yet aware.
Some of these phytochemicals may be poisonous to humans and animals, but many provide health benefits to us through our diets. The many known phytochemicals are categorized under different chemical groups such as phytosterols, terpenoids, polyphenols and lignans, as well as many other categories.
}The different antioxidants in grains have been known for a long time. However, in the past – due to the demand of baked goods made from
The hunt for new sources of powerful antioxidants that can be used in our foods led to many obscure fruits and berries becoming popular in North America and Europe.
Antioxidants are chemical compounds that prevent oxidation of other compounds. Synthetic and natural antioxidants are widely used in the food industry to prevent oxidation of fats and oils, and thus eliminate rancidity. The term “antioxidant” has also come to refer to phytochemicals that are grouped together based on their ability to provide health benefits to humans and animals. They prevent the oxidation of different compounds in the human body, reducing or eliminating the formation of harmful radicals that are responsible for the initiation of chronic diseases such as cancer, cardiovascular disease, diabetes, Alzheimer’s disease and many others. Antioxidant compounds are found in many fruits, vegetables and grains. They are categorized into groups according to their chemical composition. Some examples of these groups are: phenolic compounds, flavonoides, carotenoids, terpenes and many others.
refined flours – their health benefits did not reach the consumer. Almost all of these compounds are present in the outer parts of the kernel and are removed during milling of the flour as bran and germ. Bran and germ contain high amounts of antioxidants. Specifically, the bran contains many phenolic compounds, flavonoides, ferulic acid and carotenoids, while germ contains high amounts of tocopherols (vitamin E). We are now more health conscious and better understand the relationship between diet and health. Because of consumer demand, attempts are being made to produce food products with whole-grain flours. Indeed, phytochemicals in grains such as phenolics, flavonoides and carotenoids, which are responsible for many health benefits, are tightly bound in other components of the grains such as fibre, which is mainly found in the outer layers of the seed.
The hunt for new sources of powerful antioxidants that can be used in our foods led to many obscure fruits and
berries becoming popular in North America and Europe. The pomegranate – a fruit little known in North America a few years ago – is now popular in the minds of consumers due to its high antioxidant activity. Other fruits, such as coffeeberry and acai, also gained popularity due to their high antioxidant content. Indeed acai – the berry from a palm tree species from the Amazon – is touted as providing many more times the amount of anthocyanins as red wine. Many other fruits and vegetables cultivated much closer to home than these exotic types contain powerful antioxidants. Blueberries contain high amounts of anthocyanins. Asparagus contains the powerful antioxidant rutin, while grapes produce resveratrol, which some claim provides protection against cardiovascular disease and cancer.
There are many methods used for the determination of the antioxidant activity of the different grains, fruits and vegetables. Some are more specific or more effective than others. One of the methods that has been quite popular recently, and is becoming well recognized, is the oxygen radical absorbance capacity (ORAC) value, which measures the total antioxidant activity of the sample, providing an overall value without identifying the source.
The majority of antioxidants in fruits are found on the skins, which are – in
Rich in antioxidants, the pomegranate has become a much sought-after ingredient.
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¦ concepts for success ¦
BY DIANE CHIASSON
UPPING YOUR BAKERY’S AMBIANCE
Your bakery’s style and appearance must be inviting if you want to attract and retain customers
When customers walk into your bakery, they immediately begin to form opinions about whether they like it, and whether they plan to return before even tasting any of your food products. They base all their opinions simply by judging your operation from its look, ambiance and atmosphere.
The environment can heavily influence whether a shopper spends more time and money at your business, as well as the degree to which they are satisfied with their purchase.
It’s important for your bakery business to convey the right message to customers. You want your patrons to feel like they are getting something that is fresh, wholesome and clean. Every detail in your operation should contribute to that feeling.
}and atmosphere for your bakery. If you specialize in French pastries, then perhaps a soundtrack of French chansons can help transport your customers to bakeries on the streets of Paris. If your bakery has a seating area and you want to encourage your customers to sit back, enjoy a cup of coffee and a pastry and relax, then perhaps a coffee house soundtrack would be more suitable. Whatever the mood you want to create in your bakery, there’s the right soundtrack for it. If you have no knowledge about music, or do not have the time to create playlists, consider subscribing to satellite radio, or streaming music via a web or mobile app, such as Spotify or Pandora.
MAKE YOUR BAKERY HOMEY AND COMFORTABLE
If you want to encourage your customers
If a store is very bright, it wants its customers to shop quickly and efficiently, while dimmer lights will induce a more relaxed feeling.
Consider the following tips for improving the atmosphere and ambiance in your bakery:
YOUR BAKERY SHOULD SMELL DELICIOUS
Whether it’s the scent of fresh coffee brewing or fresh cinnamon rolls baking in the oven, your bakery should smell tantalizing and delicious. Throw your doors open and let the aromas from your bakery draw customers in from the street, or make sure that you prop the door open from the kitchen so that customers can smell whatever is baking in the ovens in the back. The smell of bread baking in an oven truly conveys a feeling of comfort and freshness, and it will be hard for customers to resist adding that extra loaf of fresh bread to their order.
PLAY THE RIGHT KIND OF MUSIC
Music is key in setting the right tone
to stick around and enjoy a hot beverage, consider getting replacing some of your tables and chairs with comfortable couches and armchairs. Create more of a “living room” atmosphere in your bakery. Put out magazines, or fill a bookshelf with books and board games. In the wintertime, consider placing an electric fireplace in the corner of your bakery. If customers are comfortable in your bakery, they will stay longer and inevitably order more food.
HAVE THE RIGHT LIGHTING
The way you illuminate your bakery will have a huge effect on the ambiance and tone you want to create for your operation. When entering your bakery, the available light often influences the first impressions made.
For example, if a store is very bright, it wants its customers to shop quickly and efficiently, while dimmer lights will induce a more relaxed feeling. Shining spotlights on certain food items will definitely draw attention to
those items. So the way you set up your lights in your bakery will affect the way customers shop in your store. Consider hiring a lighting specialist to come into your bakery to direct you to a lighting solution that would suit your needs.
HAVE LOTS OF PRODUCT ON HAND
Be sure to fill your display cases, shelves and baskets with your baked goods and other food products. There is nothing more depressing than walking into a bakery that has diminished stock in its store. A bakery has the advantage of selling food items that are already attractive, colourful and delicious, so merchandise your products properly. Always set up irresistible piles of cookies, small pieces of cake or pastries by the cash register to increase impulse buys. Who can resist spending an extra dollar or two on that mouth-watering treat sitting right next to the customer?
A MORE PLEASANT ENVIRONMENT BEGETS MORE PLEASANT STAFF
Your customers are not the only ones you need to influence with your bakery’s atmosphere and environment. Focus should also be given to your staff. Your employees will benefit greatly from working in a more pleasant environment, and if they are in positive mood, they will pass that positive energy onto their customers. However, if your bakery’s atmosphere has a negative effect on your employees, they can pass these negative feelings onto your customers as well. So always be sure to consider your staff and ask their opinions when making decisions about your bakery. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping restaurant, foodservice, hospitality and retail operators increase sales for over 30 years. Her company provides innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her toll-free at 1-888-926-6655 or at chiasson@chiassonconsultants.com, or visit www.chiassonconsultants.com.
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BY JEFF GRANDFIELD AND DALE WILLERTON – THE LEASE COACH
MEASURE TWICE; PAY ONCE
How to avoid being charged for ‘phantom space’ when leasing property for your business
Measure twice so you only pay once.
As The Lease Coach, representing commercial tenants with leasing matters since 1993, we have found that some landlords are over-charging bakery tenants for more square footage than the tenant actually has. Are you paying too much?
This is a common oversight in the commercial leasing game. Tenants frequently trust the reported square footage of their leased premises. However, whether this figure was accidently reported by the landlord or reported by a distant property owner who has never even seen the site, the amount of reported square footage can easily be wrong.
}Bakery tenants, therefore, needlessly pay an increased rent, based on their incorrect square footage … isn’t it better to keep this money for yourself than pay it to your landlord?
benefits all tenants, and are charged proportionately. Therefore, if a tenant occupies 1,800 square feet, then he or she is also responsible for the CAM charges on that area. If that tenant has been wrongfully paying for phantom space, he or she will also wrongfully pay too much for CAM charges.
No one can ascertain the exact size of an area by naked eye alone. Nor should a tenant always trust what is stated on his/ her lease agreement.
Even the smallest amount of phantom space can negatively affect tenants as rental rates and Common Area Maintenance (CAM) charges increase over time. We once found a previous client had a discrepancy of only 27 square feet. While this doesn’t sound like much, this specific unit was located in a prime downtown shopping mall with high rent. By this time, it was seven years into the tenant’s lease term and the landlord had collected $20,000 more than was rightfully due. This came to a satisfactory conclusion with the tenant being reimbursed, thanks to The Lease Coach.
Bakery tenants should also consider is how phantom space can repeatedly affect them. Understand that every tenant pays two rents – the base rent (which is negotiable) as well as the CAM charges. CAM costs cover charges on property upkeep (such as trash removal, property taxes and building maintenance), which
Such square footage discrepancies are very common for business owners (specifically, those leasing retail space). In our experience, many discrepancies are negligent, not necessarily fraudulent. This is a small consolation as the tenant remains overcharged. When the landlord is receiving rent on 107 per cent of a building, it stands to reason that the landlord should have questioned how he/she could get more than 100 per cent of rent from that building. It’s never too soon or too late to have your space professionally measured. Nearly all lease agreements will state what measurement standard that the landlord has used to determine the area of your premises. Please note that there are several different industry standards for measuring commercial space.
CASE STUDY
Dale remembers dining with the COO of a large chain store organization with more than 150 stores. She shared that her company had recently moved into a new 4,400 square foot office and described the new premises as spacious, beautiful
and comfortable. When Dale asked her if she had ever verified the square footage, she said “no.” Why was this necessary? After all, this was the total area stated on her lease agreement. It took Dale several weeks to convince her to let him measure the space to determine if she was actually getting the 4,400 square feet that the landlord was charging her for. When we completed measuring the premises, the measured space was 800 square feet short. In the real estate industry, we refer to this as “phantom space” where the tenant is paying more than is required. This COO was paying more than $50,000 more than she needed to for space she didn’t have. The Lease Coach corrected the problem – both for the past and the future; the tenant was reimbursed for her previous overpayments and continued to pay an adjusted rate.
Phantom space is a simple concept and can be simply avoided. No one can ascertain the exact size of an area by naked eye alone. Nor should a tenant always trust what is stated on his/her lease agreement. Space measurement can provide peace-of-mind and can save you thousands of dollars … as a bakery tenant, isn’t this worth looking into? / BJ
Dale Willerton and Jeff Grandfield – The Lease Coach are commercial lease consultants who work exclusively for tenants. Dale and Jeff are professional speakers and co-authors of Negotiating Commercial Leases & Renewals For Dummies (Wiley, 2013). Got a leasing question? Need help with your new lease or renewal? Call 1-800-738-9202, e-mail DaleWillerton@TheLeaseCoach.com or visit www.TheLeaseCoach.com.
Bakery Congress Montreal 2015 Awaits
The Baking Association of Canada is gearing up for its upcoming Bakery Congress 2015, May 31 & June 1 at Palais des congrès de Montréal. This is Canada’s only baking industry specific trade show & conference this year and is produced by BAC in conjunction with Le Conseil de Boulangerie Québec (CBQ).
Bakery Congress Montreal is the only opportunity this year to experience two days of baker specific exhibits and education programing in one of North America’s most dynamic cities. The trade show floor is spread over
43,000 sq.ft. with exhibitors from the entire spectrum of the baking industry. The event also features educational sessions on both days to learn and share the baking industry challenges, network with the baking and food service industry professionals at the trade show and in social functions.
Bakery Congress 2015 Exhibitor List
AB Mauri Food, Inc.
ABC Emballuxe Inc.
American Almond Products Co.
AMF Bakery Systems
Ardent Mills
BakeMark Canada
Bakers Journal
Baking Association of Canada
Barry Callebaut
Bizerba Canada Inc.
Blodgett Oven
Bunge Oils
Caldic Canada Inc.
Canadian Food & Grocery Guide
Canadian International Grains Institute
Carmi Flavors
Chicago Metallic Canada
Contemar Silo Systems Inc.
Continental Ingredients
COOKINA
Dawn Food Products
Dealers Ingredients Inc.
DecoPac
Distributions Christian Pellerin Inc.
Doyon/NU-VU
Embassy Flavours Ltd.
Fancy Pokket Corporation
Farinart Inc.
Ferrero Foodservice Canada Ltd.
Foley’s Candies Ltd.
France Decor
G. Cinelli-Esperia Corporation
Gloco Accents
Goteborgs Food Budapest ZRT
Groupe Nutri Group
Groupe Prestige
Groupe Protec Inc.
Handtmann Canada Ltd.
Harpak-ULMA Packaging, LLC
Hero Foodservice North America
Industrial Bakery Equipment
IOI Loaders Croklaan
John Brooks Company Limited
Kamut International
As of the end of February 2015, the Trade Show floor is over 90% sold and a sell out is anticipated. Those who have yet to book exhibit space should contact Ahmed Mutaher amutaher@ baking.ca or call 1-888-674-2253 extension 22 to reserve your booth.
(AS OF FEB 27)
Ketchum Manufacturing Inc.
L. V. Lomas Ltd.
La Maison Cannelle Sans Gluten Inc.
La Petite Bretonne
Distribution Inc.
Lallemand
Lantic Inc.
Lesaffre Yeast Corporation
Magna Industries Inc.
Margarine Golden Gate - Michca Inc.
Reiser (Canada) Co.
Rich Products of Canada
Richardson Oilseed Ltd.
Rudolph Sales
Sager Food Products
Sampla Belting Canada
SASA Demarle Inc.
Satin Fine Foods
Somerset Industries
Spectra Foods Ltd.
Spraying Systems Canada
SunOpta Inc.
Thymly Products Inc.
Margarine Thibault Inc.
Unifiller Systems
McCormick
MIWE Canada Inc.
Natu’oil Services Inc.
Nutriart Inc.
P&H Milling Group
Perten Instruments
Picard Ovens Inc.
Port Royal Mills Ltd.
PreGel Canada
Prime Pastries
Pro-Pat Inc.
QuickLabel Systems
Rebel Packaging
Upper Crust
VC999 Ltd.
Vegfresh Inc.
Vincent S. Variété Ltée
Virgin Ice
Weber Marking Systems
Wellbake Equipment Inc.
Weston Bakeries Limited
PROGRAM AT A GLANCE
SUNDAY MAY 31ST
8:15 AM - 9:00 AM BAC Annual General Meeting
Conference Sessions
9:15 AM - 9:30 AM Official Welcome
9:30 AM - 10:15 AM
10:30AM - 11:30 AM
What’s happening in food and bakery trends
Baking had its humble beginnings some 30,000 years ago with the first simple breads. However today consumers are demanding more unique products that meet both their lifestyles and tastes. This presentation will provide an overview on the latest food and baking trends in order to keep you focused on your customer’s needs both for today and tomorrow.
Speaker Josée Fiset, Vice-présidente marketing et développement stratégique, Boulangerie Première Moisson
Innovation through tradition: The Canadiens of Montreal
With beginnings in 1909, the Canadiens are the most successful team in the history of the National Hockey League. Hear how this iconic franchise has been true to its historic past while evolving to become a North American entertainment leader.
Speaker Kevin Gilmore, Chief Operating Officer - Montreal Canadiens
11:00 AM - 5:00 PM Trade Show
5:30 PM - 10:00 PM
9:00 AM - 9:45 AM
9:45AM - 10:30 AM
10:30 AM - 11:30 AM
Le Conseil de Boulangerie Québec (CBQ)
Annual Evening Celebration
Cocktail party with the famous chef and Quebec bakery ambassador Martin Juneau.
Location Au Bar Gastronomique Commerce
MONDAY JUNE 1ST
Conference Sessions
Innovation through tradition: More than a generation
How two generations team up to run a business of innovation in their own tradition. La Petite Bretonne Inc. is a unique, inspirational, successful story.
Speaker Dominique Bohec, La Petite Bretonne
Social Media: Opportunity or threat
Today’s social media can be a positive tool to build your brand and business or a means to expose problems with products or services. This session will provide an overview of today’s social media, how it can be used to seize opportunities and protect from potential risk.
Speaker Carl Charest, Le Tube
The Bakery Industry from a Retailer Perspective
Today’s retail grocery marketplace is more competitive than ever; spurred by consumer demands for new and innovative products. Hear from three of Canada’s leading retailers as they respond to questions regarding their expectations from the baking sector and how bakers can best position themselves to take advantage of these developing opportunities.
Panellists
Jean-Louis Charpentier, Vice-president merchandising, Metro
Yvan Ouellet, Vice-president perishable merchandising, IGA
Charles Valois, Vice-president merchandising, Loblaws and Provigo
11:00 AM - 5:00 PM Trade Show
ONTARIO CHAPTER
JUNE 9 Tuesday 2015
FORMAT - 4 PERSON SCRAMBLE
Put your foursome together or if you are only one or two players, we will arrange your playing partners for you.
TOURNAMENT GIFT FOR ALL, DRAW PRIZES, PUTTING CONTEST PRIZES, CLOSEST SHOT TO THE HOLE CONTESTS & LOTS OF TEAM PRIZES POST GAME ENJOY A DELICIOUS GOURMET BUFFET DINNER. “GOOD GOLFING”
Carlisle Golf & Country Club 523 Carlisle Rd. Carlisle, ON prize donations
MaxiMuM of 240 GoLfers – reGister earLY – don’t Be disappointed!
ONTARIO CHAPTER ANNUAL SPRING GOLF TOURNAMENT
TUESDAY JUNE 9, 2015
Carlisle Golf & Country Club (West of Guelph Line off Derry Rd.) Registration & BBQ lunch starting at 10:00 a.m. until 11:15 a.m. Shotgun - SCRAMBLE – Start 11:30 a.m.
Email:
ASSOCIATION MEMBERS
TICKETS @ $195 (golf, cart, lunch & dinner)
TICKETS @ $80 (dinner only)
NON-MEMBERS
TICKETS @ $205 (golf, cart, lunch & dinner)
TICKETS @ $110 (dinner only)
SPONSOR-A-HOLE
BY JEFF MOWATT
FITTING IN AT WORK
Five tips to help you build trust, respect and better relationships in the workplace
Occasionally when I’m interviewing a client’s employees in preparation for a seminar, someone will confide that while they enjoy dealing with external customers, the real stress is dealing with their internal customers; their co-workers. With the various friendships and cliques that naturally spring up in the workplace, some employees may have a hard time fitting in. Ironically, trying to fit in is the last thing they should do. If you or a colleague have ever felt like you just aren’t connecting with the people you work with, here are five tips for building better workplace relationships.
1. CHANGE YOUR EXPECTATIONS
}Odds are, you may have a few co-workers who are so different from you in their attitude, upbringing, or value system, that if you didn’t work with them you wouldn’t choose to have anything to do with them. Perhaps they feel the same way about you. So, trying to win them over as a friend is likely going to be interpreted as disingenuous and therefore will be futile. Instead, think of your relationship goal not as trying to become their buddy; but instead to become their trusted advisor for your area of expertise. Consider the relationship between a medical specialist and a patient. As a patient, we don’t expect the cardiologist to phone just to chat about movies. We may only interact with them once or twice, then never again. Yet we feel a strong bond because we see them as a trusted advisor. At work, your day will be easier if you expend less energy trying to become best friends with your colleagues and focus more on satisfying their needs as a trusted advisor.
delivering on your commitments. Saying “I’ll try” or “I’ll do my best” is essentially revealing that you have no idea how competent or inept you are. Better to say ‘no’ upfront or tell them exactly (realistically) when it will be done, than to give a vague commitment. Of course the challenge is once you make that promise you need to keep it – no matter what it costs you. In workplaces where some people dodge tasks, the simple act of keeping your promises will earn your coworkers’ trust and respect.
Here’s a tip if the person making unrealistic demands happens to be your boss (or bosses). Once a week send them a written overview of your projects and priorities for the coming week. Proactively ask them for input for anything you should re-prioritize.
3. BE A POSITIVE INFLUENCE
To help create a constructive atmosphere,
It’s always a good idea to join and volunteer at your professional trade association. It’s filled with people in your industry who just may be looking to hire someone like you.
frame your commitments positively. For example, rather than saying to a co-worker, “I won’t be able to send it to you until tomorrow,” Instead say, “You’ll receive it within 24 hours.” The positive wording makes you sound less like a whiner and more like a problem solver.
Speaking of whining – don’t. Generally, people at work are just being polite when they ask, “How are you?” They don’t really want to hear about your aches or lamentations about traffic. Nor do they want to hear jibes about other departments, customers, or your employer. If you have a concern with a person at work, talk with that person directly. Keep it positive and professional.
4. DON’T BE A MARTYR
Positivity in the workplace is its own reward – and it will help you fit in.
at a place where management doesn’t reward your contributions, then maybe this really isn’t the right place for you. That’s why it’s always a good idea to join and volunteer at your professional trade association. It’s filled with people in your industry who just may be looking to hire someone like you.
5. ATTEND THE PICNIC
Any time management spends money to finance a company social event, their goal is to improve morale and cohesiveness. So, if your employer stages a non-work get-together a couple of times a year, be sure to show up. You don’t have to stay to the end. Just circulate and ask a few people about their families and life outside of work. Keep it pleasant and positive and then go home.
2. MANAGE THEIR EXPECTATIONS
One thing sure to frustrate and alienate coworkers is to be wishy-washy about
In today’s workplace, no one cares if you arrive earlier or stay later than your colleagues. What really matters is if you get your work done and make a significant contribution. Once you’ve done that for the day, go home and focus on your relationships with your own friends and family. If you’re unfortunate enough to work
Bottom line: You have no control over whether certain people at work are going to like you. Some may not because your name reminds them of a kid they disliked back in grade school. Fortunately, you do have control over the things you say and do, which will gain their trust and – even if grudging – respect. That’s life as a grownup. Cut yourself some slack, do your job, then go home to family and friends who love you. / BJ
Jeff Mowatt is a customer service strategist, award-winning speaker and bestselling author. For more tips, training tools or to inquire about engaging Jeff for your team, visit www.JeffMowatt.com
NUTRITION GETS POLITICAL
Food legislation is a sciencebased discipline. Every proposed new food regulation – whether it’s as minuscule as an extended use of a previously approved food additive, or as wide-sweeping as the regulatory review of a genetically modified food crop – is evaluated on its scientific merit. Part of a regulator’s scientific assessment is consultation with the diverse stakeholders which comprise the public. Since the public consultation phase is part of the scientific assessment, feedback must be evidence-based and have scientific merit.
The lengths to which some regulators will go to in the pursuit of a scientific foundation of proposed food law is admirable. Exemplary quotations from consultation documents published by food regulators include: “Is this scientifically sound?” or “an important scientific issue associated with this proposed rule is …”
Despite all the grumbling and posturing about Canada’s food laws, it is a rare occurrence when a Member of Parliament addresses food labelling legislation in the House of Commons. Past incidents include a private member’s bill in 1998 to mandate nutrition labelling on processed foods, and, the late Jack Layton’s proposed bill in the House of Commons in November 2004 to ban trans-fats in the Canadian food supply.
The debate over what should or shouldn’t be on Nutrition Facts Tables and ingredients lists has reached the highest levels of government.
}Become politically involved, make your views known to your MP, and insist that nutrition and food labelling in Canada be true to science.
Food labelling legislation would not be addressed again in Parliament until the 2013 Speech from the Throne – which outlines the priorities of the government for the coming session of parliament – in a commitment to “consult with Canadians on how to improve the way nutrition information is presented on food labels.”
Not only is it unusual for food and nutrition information to be acknowledged in this dignified manner, the high-level gesture also validates the role
of nutrition evaluation and nutrition policy within the mandate of the food regulator. The significance of this cannot be overestimated. There are stakeholders throughout the Western world who would limit the scope of a food regulator to that of food safety. Those who subscribe to this perspective regard nutrition as a value judgment, and thus, outside the democratic and lawful scope of a food regulator.
It is not known how much political and upper-echelon support has been granted to the nutrition scientists at Health Canada in the past. However, what can be stated with certainty is that the current Canada’s Food Guide to Healthy Eating survived the tenure of four
different Ministers of Health before its eventual launch in 2007. Secondly, a Speech from the Throne directive for better nutrition labelling in Canada is both unprecedented and appreciated.
As promised, the government did consult with Canadians on food and nutrition labelling – albeit a limited cross-section. Focus groups were conducted across Canada on parents, as the Minister of Health sat with the focus group participants and a moderator posed questions on food and nutrition labelling in Canada. The findings of these focus groups were collected into a document entitled What We Heard. In July 2014, Health Canada’s proposed changes to the Nutrition Facts Table, the List of Ingredients and other information on food labels were released in a five-part consultation document, open to response for the standard 60-day consultation period, along with the What We Heard findings.
It is unknown exactly how much weight Health Canada has placed on the What We Heard data. If it is intended to reveal the level of food illiteracy of Canadians, it pales in comparison to what seasoned food and health professionals have heard, first hand, throughout their careers. Try us.
If the What We Heard findings are intended to substantiate the proposed changes, the scientific basis of food legislation has been compromised. First, the presence of a major stakeholder such as the Minister of Health within a focus group panel violates the basic research protocol principles of non-bias and no undue influence. Secondly, one cannot base policy, nutrition strategy nor food labelling legislation on focus group findings, as the data is anecdotal. Thirdly, yet not lastly, many of the food and health professionals who are charged with teaching and explaining food labelling to consumers were left wondering why they themselves were not consulted by the agency prior to publication of the proposed changes, especially given, even to the professionals, the confusing nature of some of the suggestions. It is also unknown if Health Canada intends to conduct robust consumer research to evaluate the effectiveness of some or all of its recommendations.
One of the proposed changes – such as the grouping of all monosaccharides together in the List of Ingredients headed with the term “sugar” – is purportedly desired by consumers who wish to avoid sugar yet are unable to recognize sources of sugar, such as corn syrup, fruit juice concentrate, glucose, etc., in the ingredients list. No mention is made of the consumer who wants to decrease fat intake and who also is unable to recognize the following as sources of fat: mono and di-glycerides, lard, shortening, ghee and, in some cases, vegetable oils.
Since the food label is to serve a wide cross-section of the population, one need ask why the needs, wants and desires of the sugar-seekers are to be trumped by those of the fat-finders. There appears to be a disconnect between the proposed
Nutrition Facts Table and the proposed List of Ingredients format.
The proposed Nutrition Facts Table has calories writ large – all well and good. However, the proposed List of Ingredients would accentuate sugars, which deliver four calories per gram, while de-emphasizing fat sources, which, at nine calories per gram, provide more than double the caloric value of sugar. Gram for gram, the fats would account for those writ-large calories more than would sugar.
Both scientific and enforcement integrity are at stake regarding the proposed declaration of added sugars in the Nutrition Facts Table. The only means by which the CFIA could verify the validity of an added sugar declaration is through paper-trail scrutiny of the product formula of both domestic and foreign manufacturers – at a time when the agency is re-aligning its limited resources so as to focus on the prevention of food safety hazards and the maintenance of food safety standards. Health Canada’s suggested changes are far from final, as the agency continues to review and summarize the 8,000 responses received in response to its proposals. Next steps would be publication of the proposed legislation in Canada Gazette I, the formal public consultation phase. The extraordinary 2013 Speech from the Throne promise to “consult with Canadians on how to improve the way nutrition information is presented on food labels” should be taken to mean all Canadians, including MPs. And like all proposed food legislation, it must be evidence-based.
Since the public consultation process is part of the regulator’s scientific assessment, it is of paramount importance that only robust food science, nutritional science and consumer research science be factored into any food and nutrition label modifications. With the Speech from the Throne having legitimized the importance of nutrition labelling in Canada, take the cue. Become politically involved, make your views known to your MP, and insist that nutrition and food labelling in Canada be true to science. / BJ
Carol T. Culhane, PHEc, MBA, is the president of International Food Focus Ltd. (www. foodfocus.on.ca), a food industry analysis and business development firm that provides marketplace validation and regulatory compliance services to the food and allied industries. She is a professional home economist and holds an MBA from the University of Ottawa and a certificate in International Food Law from Michigan State University. Culhane has been recognized by Women in Food Industry Management as Entrepreneur of the Year and is a part-time instructor at Ryerson University’s School of Nutrition.
BAKER GIVES “STARTING FROM SCRATCH” A NEW MEANING
Independent baker Fred Piechocki comes from a proud family of bakers. However, during the Great Depression, his grandfather, Stanley, and father, Edward, lost their bakery. As a result, this third generation baker had no recipes or business to carry on.
So what did Fred do? He started his bakery from scratch. In 1979, Fred opened The Cakery Bakery in Philadelphia, Pennsylvania. Ten years later, he moved to Warrington, Pennsylvania, where he and longtime friend, Henry Stoughton, opened the Warrington Pastry Shop. Fred describes his business as a European style, traditional bakery where products are baked from scratch every day.
Best known for the 60 to 100 decorated cakes it produces a week, Warrington Pastry Shop also turns out 10 to 15 wedding cakes a weekend during prime wedding season. It is also well known for Danish, regular cakes, cupcakes, butter cakes, cinnamon buns and donuts.
“My greatest accomplishment is to consistently produce a high-quality product,” said Fred. International® Bakers Services has played a key role in maintaining this quality.
“When I started out, I received a sample of International® Bakers Services B&V® and I have used IBS flavors ever since,” Fred recalled. His bakery also uses chocolate, banana, rum, coconut and hazelnut flavors. “I am very happy with IBS products,” Fred stated. “They are easy to use, very consistent and economical. Most importantly, the flavors hold up.”
“Using ingredients that will keep product quality high will make you proud to be an independent baker,” Fred advised. If you value consistent quality, you should get to know International® Bakers Services. Contact us toll-free at (800) 3457175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve.
¦ new products ¦
From new operator-friendly ovens to flavours that are all about butter, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Comax Butter Dish flavour collection
Butter is an easy medium to carry flavours. Comax Flavors has launched a “Butter Dish” flavour collection in Brown Butter, Butter in My Coffee, Nut Butter, Savory Butter, and Strawberry Butter flavours. Available in several formulations, these flavours can be used in a variety of food and beverage applications. “Consumers crave the flavour and texture of full-fat butter and in response, we created the ‘Butter Dish’ collection,” says Comax vice-president Catherine Armstrong.
New Generation of FWE Ovens
FWE has launched a new line of lowtemperature cook and hold smokers with operator-friendly controls that allow you to set the display, load the tray and walk away. They use radiant and gentle-air circulation to provide the best possible food flavour without overcooking, dehydration or typical product shrinkage. The end results are juicy meats that require no browning agents; vegetables that are rich in color and nutrition; breads, rolls, pies and cookies that brown evenly; and overall better food quality, taste and appearance. www.fwe.com
Packaged in aerosol form, the multi-purpose dry film lubricant is NSF-H1 approved for machinery used in “clean industry” applications such as those found in food processing and preparation. Bel-Ray’s proprietary user-friendly formula won’t deteriorate plastics or painted surfaces, is non-toxic, non-corrosive and non-irritating. No-Tox Food Grade Dry PTFE Spray meets NSF-H1 and FDA requirements for incidental food contact. www.belray.com
E-mail your new product info to editor@bakersjournal.com.
many cases during processing – discarded or diverted into animal feed. Realizing the added value of antioxidants in these by-products, researchers in many parts of the world are investigating fruit peelings, pulp, seeds, skins and many others for their antioxidant capacity and the production of ingredients from these byproducts. Specifically, skins of tomatoes, apples, peaches, pears, grapes, plums and other fruits are found to often contain more antioxidants than the whole fruit. But commercial production processes for stable ingredients from these antioxidant rich by-products must be carefully considered.
Ingredients for the food processing industry usually take the form of a powder. The production of powders from these products requires dehydration, which is normally done with exposure to heat. The exposure to heat reduces and sometimes completely eliminates the antioxidant activity, but new, gentler processing technologies have emerged to counteract this tendency. These technologies are capable of dehydrating fruits, vegetables and their processing by-products to shelf-stable powders, and at the same time, preserving their antioxidant activity. In addition to preserving the antioxidant activity of ingredients, this exercise will be meaningless if the antioxidants cannot reach the consumer. It is therefore important that the processing of food products containing antioxidants is not so severe as to destroy them or reduce their activity.
However, it is also very important that the food processing is adequate to safeguard the consumer from the danger of food pathogens and provide the quality parameters the food product requires.
The addition of antioxidants in baked goods could be achieved by various methods.
Incorporating whole grains or other antioxidant rich parts of grains such as bran and germ or fruits will boost their content in the finished product. Choosing this method of incorporating wholesome ingredients containing antioxidants is advisable because they are in their natural state, but doing so could have its drawbacks. There is a limit to the amounts of antioxidants that you can deliver in the final product.
Alternatively, extracted antioxidants from many sources are available from many suppliers. They can be incorporated into foods at higher levels.
Regardless of the method of incorporation or the source, food producers
must make sure that the finished product delivers the functional antioxidant to the consumer because many of these compounds can be damaged by the processing methods used in food production. / BJ
For more information, or fee-for-service help with food technical and processing issues and needs, contact Dr. John Michaelides at John Michaelides Consulting at 519-743-8956 or j. jmichaelides@gmail.com, or at Bioenterprise by calling 519-821-2960. Bioenterprise is a company made up of experienced professionals who coach and mentor emerging agri-technology companies from planning to start-up to profitability and beyond.
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SPECIAL DELIVERY
The Canadian Truck King Challenge has concerned itself with real-world pickup truck testing since 2006 – and still does. However, over the past few years a one-of-a-kind metamorphosis has taken place in the commercial van market in Canada – one that simply had to be investigated more closely.
Once we approached manufacturers about doing our brand of testing on their products, they wholeheartedly agreed. Now, for those
folks who buy and use commercial vans … well, you already know that the landscape has changed. For most everyone else, let me just say that what has happened to the traditional low-roof North American box van (think Ford E-series) is a European invasion. Starting with Mercedes Benz, several years ago, we saw the arrival of the Sprinter with its distinctive high-roof and diesel engine. What followed was Ford products, designed and built in Europe – the smaller Transit Connect and now the full-size Transit.
Quick on the heels of these two are the ProMaster vans. Badged as Rams, they started life as Fiats. They too bring a diesel powertrain as well as gas and a unique front-wheel drive design.
From the other side of the globe, Nissan brought a built in North America van – the NV. Gas powered and with various roof heights, it’s a competitor to all the builders mentioned so far. Now Nissan has also offered up a smaller front-wheel-drive van – the NV200.
Six judges evaluated these vans over two days last
autumn. Each of these judges is an automotive journalist, a member of the Automobile Journalists Association of Canada (AJAC) and someone who spends a substantial portion of his or her time making a living out of evaluating the working quality of trucks, vans and vehicles. But, that pedigree alone is not enough (as anyone who follows the challenge knows). We drove the vans empty to start with, and then we loaded them with payload; finally, we replicated downtown deliveries.
In total, we drove more
Six expert judges put delivery-style vans from Ford, Mercedes-Benz, Nissan and Ram ProMaster through their paces.
than 1,600 kilometres while testing.
For payload, we used shingles – 3,070 pounds on a single pallet for the full-size vans and 1,040 pounds for the three smaller ones. These were supplied by IKO and loaded at Roof Mart in Brampton, Ont.
The following day, we did something rather new to the challenge. We ran a very small route through the congested downtown that took in laneways, parking lots and alleys. And we spent a bit of time with each van backing into narrow docks. The intent of this exercise was to see how well the mirrors were set up, what the sightlines on each vehicle were, and how well it steered in tight quarters. Each judge scored each van based on his or her own observations.
available by contacting project lead Matthew Stevens at 519-342-7385 or mstevens@ crosschasm.com. Please keep in mind that the results are as “real world” as it gets. The readers run constantly and the results are a blend of the driving styles of all six judges who circulate through the vans on a rotating basis. What we have done, though, is tried to break out the fuel numbers
}So, while how a vehicle drives and handles is a very subjective process when scoring, determining fuel economy isn’t. Just like last year (and with our Heavy Duty Challenge) we engaged a Kitchener, Ont., company, MyCarma, to install electronic data readers in each of the vans to record fuel consumption over the two-day test period. The results are
front-engine, rear-wheel drive configuration. Ford says the Transit will average 25 per cent better fuel economy than the current E-series, which has ceased production. Variations of this include three body lengths; two wheelbases; three roof heights; and bodies that include van, wagon, chassis cab and cutaway variations. Each engine is paired with an
We drove the vans empty to start with, and then we loaded them with payload; finally, we replicated downtown deliveries. In total, we drove more than 1,600 kilometres while testing.
for when the vans were empty, loaded and during the low-speed simulated downtown delivery segment.
So, who won? Well the Ford Transit came out on top for the full-size vans while the Nissan NV200 squeaked out a win in the smaller category.
And how did that happen? Well the story is in the details. Please have a look at who our competitors were and how the judges scored them –that’s where the story lies.
Who were our competitors?
FORD TRANSIT 250
The Transit was born and raised in Europe and Asia but is now also being built in Kansas City, Mo. It’s a typical
automatic six-speed transmission
FORD TRANSIT CONNECT
This small van, introduced in 2009, really started the trickle that has become a flood of new van products in Canada. Late last year, the Transit Connect got a nice makeover taking it into this model year. It got two new engines, a tow package, two wheelbases and new trims. Order it with second-row seating, a rear-view camera, 6.5-inch touch screen display with navigation and SYNC with MyFord Touch. Ford suggests that the 1.6L EcoBoost I-4 will provide fuel economy in the 7.8L/100km range. We had both an EcoBoost
and a naturally aspired engine to test.
MERCEDES-BENZ SPRINTER
This year, Sprinter has an updated body that features a higher nose, larger grille louvers and new options like Bi-Xenon headlamps. Along with the body update, the V6 BlueTec diesel gets a new base engine partner – the 2.1L I-4 turbodiesel. This engine is said to get a combined fuel rating of 8.9L/100km. Mercedes has also added five new assistance systems to the Sprinter to help drivers avoid accidents. Last, but most interesting, a four-wheel-drive option is now available on these vans. I drove one after our event (and it worked very well); however, a four-wheel-drive model was not available for testing at the time of the challenge. Maybe next year.
RAM PROMASTER
The new ProMaster will cover customers’ needs with a variety of body styles and weight categories (1500, 2500 and 3500) in Van, Chassis Cab and Cut-Away versions. However, unlike the Mercedes and Ford it is a front-wheel-drive powertrain, giving it a lower, flat cargo floor.
The two ProMasters we had
The entries from Ford, left, and Nissan most impressed the Truck King Challenge judges.
for testing were both built with the 3.6L Pentastar V6 gas engine. However, the ProMaster is also offered with a 3L I4 EcoDiesel, which was not available at the time of testing. That falls into the “too bad” category because we were very curious to see how it stacked up against Ford and Mercedes. Again, maybe next year.
NISSAN NV200
The NV200 is going up against the Ford Transit Connect and the coming
ProMaster City. Unlike the others, it has already scored a market by being named the preferred taxi of New York City. Its small front-wheel-drive platform lends itself to fleets and individual business functions. Its low pricing is certainly an advantage.
These were our competitors. A very nice field; however, there were a couple of vehicles missing for one reason or another. They included the full-size Nissan NV, the diesel-engine ProMaster
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and the ProMaster City – a smaller version of the ProMaster meant to do battle with the Transit Connect and NV200. As for GM – well, it’s offering the NV200 now rebadged as the Chevrolet City Express for its small van market – this entry would have been redundant. And finally, GM still offers its full-size Savana and Express vans. These vans are old-school, and while they have their market, I understand why GM didn’t enter them. / BJ
THE RESULTS
Each van was evaluated in six categories. The maximum possible score was 100.
For more feature stories about equipment, visit www.bakersjournal.com
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We dipped into the Bakers Journal archives to serve up glimpses of the ever-changing Canadian baking industry.
10 YEARS AGO
Our December 2005 issue explored how the baking industry was responding to the issue of mandatory labelling of trans fat and a task force on the subject. We spoke with several manufacturers and distributors about the complex process reformulating their products to avoid listing a high trans level on labels. As Mario Colombo of L.V. Lomas put it, “There are a lot of different things to be concerned about, including mouth-feel, the texture, and the shelf-life.” Strategies included “interestification,” a process of reacting different oils together to “move the fatty acids from one chain to another chain,” and the use of alternative starches, cellulose fibre, emulsifiers and gums, including xanthan gum. Some found the added R&D work, higher material and technology costs forced a rise in price; others found they were able to keep costs down.
20 YEARS AGO
}It’s irresponsible to say there’s no labour required for par-baked goods. If you want to end up with a quality product that’s pleasing to the consumer, you’ve got to think quality at every level.
In our July 1995 issue, editor Carol Horseman prepared readers for “The Par-Baked Revolution” by examining its benefits, including consistency of quality, cost savings and precision. The impact of moisture loss on the appearance and eating quality of the finished bakery product was seen as a significant challenge.
“Once you bake the product the staling process starts immediately,” said John Klecker, vice-president of merchandising for A&P stores in Ontario. “That kind of limited shelf life can pose a big problem, particularly at the in-store level.”
Victor Litinetsky, president of Upper Crust Production, which invested heavily in equipment to manufacture a line of par-baked goods, pointed to the need for vigilance not only during manufacturing
but also at the operator stage. “It’s irresponsible to say there’s no labour required for par-baked goods. If you want to end up with a quality product that’s pleasing to the consumer, you’ve got to think quality at every level.”
30 YEARS AGO
In our 1985 annual doughnut review, we checked in with doughnut chains across the country, among them Robin’s Donuts, Donuts & Things, Mister Donut and Country Style Donuts. Although doughnut consumption was down from three years earlier, according to the Fleischmann Company Consumer Panel Report, most chains said sales either
remained flat or went up. Still, they looked to diversify into croissants, muffins, sandwiches and, most profitable of all, coffee and tea. Donuts & Things reported “brisk” sales of croissants, Mister Donut anticipated a new fastfood-style “fast feeder” concept that would “eliminate counters and utilize paper products,” and Country Style concentrated on savoury products such as sandwiches, soups, salads and meat pies to lead in sales increases.
Hol’n One launched a promotion involving iced doughnut holes packaged in a branded foam egg carton. “The addition of more fast foods to doughnut shop menus is one of the most important changes facing the industry,” said company manager Larry Seller.
Robin’s Donuts said it had marketing success with its mailing campaign of Buck Bags, which customers could bring into the store and fill with doughnuts for $1.
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40 YEARS AGO
In 1975 we spoke with Herbert Kaufmann, owner of Pop’s Bakery in Banff, Alta., about the challenges and advantages of operating in a tourist town. With a permanent population of 4,000 in 1975 that does not fluctuate, Kaufmann reported having a tough time finding permanent employees. Since taking ownership of the bakery (where he had worked for six years), he gradually hired fewer transient or student employees to a strategy of hiring local married women. “Price increases haven’t hurt our business at all, as the cost of restaurant and hotel meals has often increased comparatively more than baked goods,” said Kaufmann. “We find that many tourists buy bread, rolls or pastries and, along with some cheese or cold meat, make sandwiches and enjoy a snack instead of eating in a restaurant. . . . Some may be tenting or have a trailer. . . . either way there is business for us.”
The bakery, still in operation today, was known for its health bread, which has a coarse rye base with raisins, walnuts and sesame seeds.
50 YEARS AGO
In 1965, the Bakery Showcase Exhibition celebrated its first anniversary. Conceived and chaired by John Sernissi and hosted by the Bakery Production Club of Ontario, the first afternoon show in 1964 featured four speakers and several demonstrations. A suppliers’ exhibit ran concurrently and into the evening until 11 p.m. Three hundred industry people attended that first Toronto event.
60 YEARS AGO
The Ontario Bakers’ Association and the National Council of the Baking Industry joined forces on Oct. 1, 1955. In 1963 the NCBI would become the Bakery Council of Canada. By this time, Ryerson Institute of Technology (now Ryerson University) offered a two-year course through its school of baking and the Bakery Foods Foundation, recently formed in 1953, was promoting the role of bread in Canadians’ diet. The public relations arm of the NCBI, it monitored trends and research in nutrition, and other areas of interest to the baking community.
For more features about the baking industry, visit www.bakersjournal.com
From left: Oakville, Ont.-based Food City Bakery’s Gregg Smith and Diane Constable, with Vern Wood of Dover Flour Mills (Bakers Journal, April 1986).
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¦ bakers formula ¦
APPLE GALETTE
Galettes often take round shapes similar to a pancake or large cookie, but this recipe calls for the dessert to be cut up into rectangular strips, which could be sold individually as snacks. This month’s recipe is courtesy of the San Francisco Baking Institute, which consults for bakeries around the world. www.sfbi.com
BLITZ PUFF PASTRY
Ingredients
Baker’s % Ingredients
100.00 Low protein bread flour 0.437 2 3/4 cups
50.00 Water 0.218 1/2 cup
75.00 Butter, cold, 3/4 in. cubes 0.328 11 1/2 fl. oz.
2.00 Salt 0.009 2 1/4 tsp.
1.00 Lemon juice 0.004 1 tsp
1.00 Malt (optional) 0.004 1 1/4 tsp.
229.00 Total 1.000 2 lbs. 3 1/4 oz.
Mixing
• Combine flour, malt, salt and butter just to coat butter with flour.
• Add lemon juice and 3/4 of the water, tossing gently to combine.
• Add remaining water as needed until not much dry flour is visible at the bottom of the bowl, but also making sure to avoid having wet areas.
• Fold and press mixture over several times to make a barely cohesive mass.
• Press into a 1-inch-thick rectangle, wrap in plastic and allow the dough to rest in the refrigerator for a minimum of 30 minutes, or up to 24 hours. Alternatively, dough can be mixed on low speed in a mixer with the paddle attachment. Be careful to not over-mix or the butter will break down too much.
Lamination
• Roll dough until the length is 2 1/2-3 times its width, and the thickness is not less than about a half inch.
• Fold the dough like a business letter: fold over one-third of the dough lengthwise, followed by the opposite side. This is considered one single fold.
• If the dough is still cold and firm, an additional single fold can be completed immediately. Always roll toward the exposed ends. If the dough becomes at all soft or sticky, cover and refrigerate until firm.
• Rest the dough in the refrigerator for a minimum of 30 minutes between each set of 1-2 folds, until you have performed 6 folds in total.
• After all folds have been completed, rest the dough for a minimum of 30 minutes, or up to overnight.
Rolling
• On a lightly floured surface, roll the rested dough toward the closed edges to the desired final width.
• Rotate dough and roll out to desired thickness, about 1/8 inch.
• Cut with a sharp knife while cold. If dough softens during rolling or shaping, transfer to the refrigerator to chill for 15-30 minutes.
Baking
• Bake the puff pastry items directly from the fridge or freezer at 176 C (350 F) convection or 190 C (375 F) to 204 C (400 F) in a conventional oven. Sheets of well-wrapped dough can be stored refrigerated for up to 3 days, or frozen for up to 2 months.
APPLE GALETTE
Ingredients
• Blitz puff pastry, rolled to about 1/8”
• Apple, not peeled, sliced 1/8”
• Melted butter
• Sugar (Optional: Apricot glaze, pearl sugar)
Assembly
• Cut the dough into 4- by 8-inch rectangles. Use a fork or docking tool to prick the surface of the dough.
• Arrange the sliced apples over the surface, slightly overlapping.
• Brush the apples with melted butter. At this point, the galette can be covered and frozen for up to one week if desired.
• Just before baking, sprinkle generously with sugar. Baking and finishing
• Bake the galettes directly from the fridge or freezer at 176 C (350 F) convection or 190 C (375 F) to 204 C (400 F) in a conventional oven, until deeply browned and the bottom is crisp (lift with a spatula to check).
• Brush with warmed, diluted apricot glaze and sprinkle the edges with pearl sugar, if desired. If you don’t have apricot glaze, thin apricot jam with water and strain.
• Serve warm or at room temperature. The galette is best the day it is baked.
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BREAD BAKING: AN ARTISAN’S PERSPECTIVE
A guide to making artisan breads practically and profitably, Bread Baking: An Artisan’s Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking.
Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as 40-plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads.
BY JANE DUMMER
FERMENTED FOOD FRENZY
Increasingly popular, the fermentation process gives rise to digestive health, immune health and unique flavours
Even though the origins are speculative, bread-making is thought to be prehistoric. Records of both beer and bread-making dating back to ancient Egypt reveal that fermented foods are among humanity’s oldest attempts to preserve food. Fermentation is a straightforward reaction. It occurs when microorganisms convert carbohydrates in foods to alcohols or acids. Nearly all food fermentations are the result of more than one microorganism, either working together or in a sequence, with growth initiated by yeast and/or bacteria – a process that gives fermented foods their characteristic flavours and aromas.
}North Americans are jumping on the fermented food bandwagon, and interest seems to be at an all-time high this year. Recently, more consumers have been willing to try the unique sour and tangy flavours created during the fermentation process. Longer fermentation time translates into tangier flavours. The sour-bitter flavour range results from lactic acid, which develops over time. As more home and commercial bakers experiment with different fermented foods, it’s interesting to identify which flavours (due to the fermentation time) resonate best with consumers.
and baked goods to produce layers of appealing textures.
In addition to the preservation effect, unique flavours and textures that fermentation brings to foods, it has only been recently that scientific investigations have confirmed fermented foods may provide nutritional and health benefits.
North Americans are jumping on the fermented food bandwagon, and interest seems to be at an all-time high this year.
customers are asking for more customized blends. ”
And as consumers are getting more sophisticated, not only is taste a consideration, but so are interesting textures. I clearly remember tasting, for the first time, sourdough bread made by Chad Robertson – master baker and owner of Tartine Bakery in San Francisco – and it was not only the taste but the texture that made the experience so unique. There was a nice crisp crust with a chewy aspect to it – something I had not experienced before. Texture variation is becoming a greater consumer request. Fermented whole grains, nuts and seeds can be used in a variety of ways in breads
Fermented foods, ranging from sourdough bread to sauerkraut to yogurt are increasingly being seen with benefits from digestive health to immune health. RFI Canada president Grant Smith explains, “Fermentation is actually a form of pre-digestion. Certain foods may have excellent nutritional profiles, but are difficult for humans to digest. Cereal brasses are a good example. Cereal grasses are defined as the young grass stage of the wheat, barley, alfalfa or oat plant. At this young green stage, the cereal plan is much more nutrient-dense than the mature plant, containing many times more B vitamins, minerals, chlorophyll and antioxidants. However, the nutrients are encased in cellulose plant cell walls and humans cannot digest cellulose. Fermentation of cereal grasses is an excellent way to break down cellulose.
“At RFI, we are observing an increase in requests for fermented ingredients,” Smith says. “We ferment a variety [of] dry material used by the baking industry including grains, grasses, seeds, vegetables, spices and fruits. And our
There is a definite trend toward home fermentation with the rise of do-it-yourself kits for sauerkraut and sourdough bread classes popping up all over the country. I met Sandor Katz, fermentation revivalist and author (his most recent book is The Art of Fermentation) two years ago in San Francisco – the same time I met Robertson. Then last October, at the Food and Nutrition Conference and Expo in Atlanta, I heard Katz speak again, so I wanted to get his opinion on the rise of fermentation. Katz explains, “We are in a culture interrogating our food. People are open to new techniques, including allowing the time to create new breads that usually taste better with enhanced nutritional value and shelf-life. Even though it may take a couple of times to get a sourdough bread to turn out, it becomes a delicious and fun experiment for both the commercial and home baker.”
Katz also adds this interesting fact: “Up until one hundred years ago, all our bread was sourdough with a mixed community of microorganisms. Then, with the innovation of commercial yeast as a separate step to make bread in a more timely manner, we moved to the modern-day process of bread-making.”
I’m excited to see the trend of fermentation on the rise. It’s all about creating new, tastier foods with surprising health benefits! / BJ
Jane Dummer, RD (www.janedummer.com), known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America.
Fermented breads like sourdoughs are seeing new levels of popularity.
The
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