Getting into gluten-free has never been easier than with the versatile Vemag.
A single Vemag will prove to be the most flexible machine in your plant. The Vemag incorporates a variety of innovative attachments that allow it to produce all types of gluten-free products. It can easily handle the stickiest and most fluid gluten-free doughs and batters. The Vemag’s modular design allows it to be used as a dough divider, cookie dough depositor, brownie sheeter, bar extruder, batter depositor and more. As your product mix changes, the Vemag can adapt with you.
The Vemag’s double-screw pumping technology sets the standard for portioning accuracy, speed and product quality…while never overworking the product. And its stainless steel construction and an easy-to-clean design with total access to the product path allows complete sanitation of the Vemag, while eliminating any cross-contamination risks. Test the Vemag for yourself –schedule a demonstration at the Reiser Customer Center today.
Vegans, and refined sugar-lovers alike love maple syrup.
BY NAOMI SZEBEN
MAPLE SYRUP IS MORE THAN JUST A TASTE OF SPRING
Though I’m from Quebec, I’m a city girl, through-and-through. Despite growing up in the concrete jungle and not in the countryside, I still know the difference between maple syrup and “table syrup.” There’s a French-Canadian term for the latter: “Sirop de poteau,” which means, “wooden-pole syrup.” The explanation behind this term is flippant but funny: The genuine article comes from the sap of live maple trees, and the glucose-laden syrup in fun-shaped bottles taste as though they come from fence posts or telephone poles.
Plant-based sweeteners are taking the centre stage, these days. From vegans who do not want white granulated sugar that has been bleached and refined through animal bone char, to clean-label enthusiasts who want simple ingredients, maple sugar fits most needs.
Vegan bakeries like Sweets From The Earth use maple syrup as a thickener and a sweetener. Its use of maple is more than just a source of sugar; its distinctive taste is what sets it apart from beet sugar, unrefined cane sugar or date syrup as a sweetener.
As Canadians, maple syrup is our heritage. It features in many treats from tarte à sucre (sugar pie) to the nationally recognized butter tart. Some tourism companies have even launched gourmet food tours that feature the butter tart as the focus of foodie-centric tourism. The butter tart is gaining international attention, too. Some Americans who wouldn’t have access to butter tarts in their local grocery stores or bakeries love an excuse to head north of the border and sample the surprisingly diverse variations of the butter tart.
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Despite a week or so of continuous labour where the whole family pitched in, sugaring off was also a time of revelry (possibly ramped up by a higher than normal blood sugar count.)
Whenever I visit my beloved “Noo Yawkuh” friends the first thing they ask for are butter tarts. When I ask what kind of butter tart they’re thinking of, they get flustered. “What new kinds do you have now?” There’s no limit to the imaginations of local bakers and innovative ingredients for creative chefs to use. We’re becoming more aware of what regional flavours mean to various parts of Canada, and the beauty of that is how it’s changing. Some bakers veer from so-called traditional flavours like raisins, currants and nuts in their pie fillings, and are adding chocolate, coffee beans or bacon in their tarts. Some are providing offerings to those who couldn’t partake due to health or ethical reasons, by creating gluten-free or vegan tarts.
Visions of pastry and freshly poured maple taffy glistening on white snow can make the idea of country living seem like the sweet life indeed. My husband, who grew up in Quebec’s picturesque Eastern Townships, associates running sap with hard work. He grew up in a time when trees were not tapped with tubing that siphoned sap directly into the tank. Dominic’s experience involved emptying pail after pail of clear, watery sap into a tank on the back of a tractor, and helping his grandfather boil the sap down to thick, liquid gold.
Despite a week or so of continuous labour where the whole family pitched in, sugaring off was also a time of revelry (possibly ramped up by a higher than normal blood sugar count). Dominic recalls long tables set with various hearty foods for visitors and the cabane à sucre’s workers to share, the chance to meet fellow villagers and, always, the sweet taste of maple that heralded the start of spring.
City dwellers, weekend cottagers or country folk can all agree on one thing: Maple syrup is what makes our pastry sing. / BJ
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Comax Flavors opens two new facilities in China ¦ industry news ¦
briefly | Comax Flavors widens its reach with an Asian office | Fairtrade cocoa prices climbing | for more news in the baking world, check out our website www.bakersjournal.com
Prices for Fairtrade cocoa to increase
Comax Flavors announced the opening of two new facilities in China: One is a R&D Innovation Centre in Shanghai and the other a flavour manufacturing facility in Huaibei City, Anhui Province.
Comax’s Shanghai R&D Innovation Center is a 434-squaremetre facility equipped with research labs for flavour creation, application and innovation. This facility houses Comax’s administration, sales and customer service teams. Strategically located in Shanghai, this facility is committed to better serve Comax’s Chinese and Asian Pacific regional customers.
to strengthen our international R&D activities and the opening of the Shanghai innovation center and manufacturing facility is a significant contribution to these efforts. The Shanghai innovation centre connects top-notch local talent with our key local and regional customers,” states Eric Junwu Xi, Ph.D., General Manager, Comax Shanghai, in a press release.
Fairtrade
“Innovation is an integral part of Comax’s new global growth strategy. We are actively pursuing new opportunities
Comax’s Huaibei Manufacturing facility opened in July 2018 and has liquid, powder and spray dry flavour manufacturing capabilities, quality control labs and warehouses for both raw materials and finished goods. This facility has been audited and awarded with both ISO 22,000 and BRC Food Safety Certifications as well as Kosher and Halal certifications.
International will raise the Fairtrade Minimum Price for conventional cocoa from $2,000 to $2,400 per metric tonne at the point of export, marking a 20 per cent increase. For organic cocoa, the Fairtrade price will be $300 above the market price or the Fairtrade Minimum Price, whichever is higher at the time of sale. This is a change from the current minimum fixed price of $2,300 per metric tonne for Fairtrade certified organic cocoa.
The new price structure, agreed by the Fairtrade Standards Committee, will take effect on 1 October 2019. The decision follows a lengthy consultation process across the cocoa supply chain with Fairtrade farmers, traders, manufacturers, and chocolate brands.
The additional Fairtrade Premium will be increased from $200 to $240 per metric tonne, the highest fixed premium of any certification scheme. This is top of the selling price, paid directly to farmer organizations to spend on projects of their choice. The Premium helps to build strong and viable cooperatives that can respond to their members needs and strengthen them as long-term business partners for buyers. World cocoa prices plunged by more than a third last year, and it is farmers who bear the brunt of price volatility. Fairtrade is the only certification scheme that has a mandatory minimum price, which acts as a safety net for farmers when market prices fall.
“This is good news for West Africa’s cocoa growing communities,” said Fortin Bley, an Ivorian cocoa farmer and chairperson of Fairtrade Africa’s West African Network, in a press release.
“Farmers have been badly squeezed by low world prices, so the higher Fairtrade Minimum Price and Premium help to level the playing field for a more sustainable future.”
From industrial kitchen equipment that prevents foodborne bugs to acrylamide-reducing ingredients, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Meat pump pipeline deters cross-contamination
Metal detection specialist
Fortress Technology will reveal its latest pathogen cross contamination deterrent – the Meat Pump Pipeline at the International Production & Processing Expo. Its IPPE launch coincides with the new BRC Global Food Safety Standard Issue 8 audits commencing in February.
Bacteria, including salmonella and campylobacter, multiples by doubling every 20 to 30 minutes depending on the conditions, and prefers high protein foods prevalent in liquid form. With compliance demanding the highest levels of sanitation, the Meat Pump Pipeline has been designed to assist meat food preparation inspecting high-viscosity meats to optimize hygiene standards and tackle cross contamination, without compromising metal detection sensitivity. In addition to sausage patties, red meats and poultry, the system can also be used to inspect pâtés, broths, gravies and sauces, highlighted in the new BRC standard.
To beat the spread of foodborne bugs and prevent bacteria accumulating in industrial meat processing environments, the Meat Pump Pipeline is IP69K rated and USDA compliant. This means it can withstand harsh meat processing environments and high-pressurized wash-downs after every product changeover.
With its sleeker design and reduced surface area and minimal use of fasteners, there are fewer places where meat residue, water ingress and bacteria can build up and potentially get embedded in pipes, nooks and crannies. Being fitted to a mobile
frame means the system is easier to move, giving cleaners access to difficult to reach parts which can be easily dismantled and deep cleaned to prevent bacteria accumulations. Cleaning times should take a matter of minutes, helping to maximize uptime in round-the-clock meat manufacturing sites.
To beat the spread of foodborne bugs and prevent bacteria accumulating in industrial meat processing environments, the Meat Pump Pipeline is IP69K rated and USDA compliant.
Compared to the alternative of trap magnet systems used in high viscosity meat inspection lines, the new Fortress Meat Pump Pipeline doesn’t just identify and reject magnetic ferrous metals, but stainless steel debris, too.
To overcome product effect caused by the highly conductive nature and iron content of meat, the Meat Pump Pipeline applies a powerful digital signal processing technology to clearly distinguish the signal generated by a metal contaminant from the product being inspected. The system also integrates auto-balance to rebalance the coil heads within the unit, which may over time expand or contract due to changes in product temperatures passing through the pipeline. This helps to maintain metal detection sensitivity.
Kerry Foods committed to reducing acrylamide
Due to the growing body of evidence of its role as a potential carcinogen, acrylamide is fast becoming a big concern for the food industry.
Acryleast™ is a new fully non-GMO solution for acrylamide reduction brought to market from today by Kerry, in partnership with Renaissance BioScience. It is a clean-label, non-GMO yeast, rich in asparaginase enzyme, which has the ability to reduce acrylamide levels by up to 90 per cent across a broad range of food and beverage products, including baked goods, French fries, potato chips, coffee and infant food.
Commenting on the launch, Matthew May, Kerry’s bakery lead for Europe and Russia said, “Across our entire taste and nutrition portfolio, we are keen to ensure that the functionality of our ingredients is reliable and consistent....this involved testing in both our own laboratories and in scaled-up plant trials, where reductions of greater than 90 per cent were achieved. These trials also demonstrated no impact on taste or texture, confirming that Acryleast is a very effective and versatile solution for acrylamide reduction, that requires no or minimal changes to existing manufacturing processes.“
Acryleast applications were initially tested on baked goods, however this is being expanded to snacks and other categories.
SWEET DEVOTION
The 2018 Port Hope Butter Tart Taste-Off took place on Sept. 23.
September is that “sweet spot” when southern Ontario is neither too cold nor too hot. Seasonality is key for this festival: temperate weather is key to drawing in tourists to enjoy what is arguably Canada’s national pastry.
Canada is wild about its butter tart festivals: The seventh annual Ontario’s Best Butter Tart Festival, marketed as “the original and largest butter tart festival in Canada,” is set to take place on June 8, 2019. Paris, Ont., hosts The Great Canadian Butter Tart annually in October. Oshawa, Fergus, Orillia and Toronto also succumb to butter tart mania with their own festivals, to say nothing of the rest of Canada.
In 2018, the Town of Midland had the highest festival attendance to date
with 65,000 visitors enjoying what one of the organizers calls, “the ultimate sweet treat.” The one-day festival, held in Port Hope, estimated selling more than 165,000 butter tarts. The organizers hope to see the same, if not more, visitors in 2019.
Why the passion for butter tarts? Maple syrup might be the answer. While not all tarts are made with the traditional ingredient, its sweetness and allure are undeniable.
}Jeff Bray, organizer for the Kawarthas Northumburland Butter Tart Tour, explains the charm of Canada’s iconic dessert:
going on a tour would give travellers a one-of-a-kind opportunity to get a taste of Canada. “These bakers don’t sell them anywhere else outside their shop.”
Ontario’s Best Butter Tart Taste-Off in Port Hope, Ont., was co-organized by Kawarthas Northumberland and the team at Cultivate: A Festival of Food & Drink.
It’s now heading into its seventh year, and while maple
what its fans want: The Best 100 Mile Butter Tart, which had to be made using mostly locally sourced ingredients, Gluten-Free Butter Tart, made without wheat, and finally, the best “Creative” butter tart, which let the bakers dazzle the audience and judges with non-traditional ingredients, like coffee, bacon, or sweet potatoes.
Karen Mealing, the Cultural Development Coordinator of
We’ve got a lot of amazing local bakers out here, who just bake their own wares and sell them out of their own shops. These bakers don’t sell them anywhere else.”
“Butter tarts are a unique culinary feature to Ontario. We’re the homeland of the butter tart. We’ve got a lot of amazing local bakers out here, who just bake their own wares and sell them out of their own shops,” Bray insists that visiting a butter tart festival or
syrup is drawn and bottled in early spring, planning for this butter tart festival began as early as May.
Hundreds of butter tarts were submit to be tasted, and there were various divisions for each version of the tart, aside from the obvious “classic.”
The tarts diversity reflects
Midland Ont., was one of this year’s judges. Competition for the title of “Best Butter Tart” is fierce. Mealing volunteered as a judge, a role she gladly took on. She attended the judges’ table in a T-shirt that read, “Plot twist: Maybe eating a butter tart wasn’t cheating on my diet. Maybe going on a diet was cheating on my butter
Port Hope Butter Tart Taste-Off judges (l-r) Sean Carthew, Karen Mealing, Adjoa Ducan, Errol Nazareth, Emma Waverman, and Jenny Truong.
tarts.” A passionate fan of the butter tart, Mealing explains what she feels makes for a winning entry to the annual contest:
“I look at the crust; the consistency of the crust-tofilling ratio, the flakiness,” she says. “I want a tart that is a little bit gooey, not overly runny - I don’t want it running down my arm. And sweet, but not overly sweet.”
This festival celebrates Canada’s best ingredients as well as Ontario’s best pastry. While there are variations in each tart, each has its own unique flavour profile, and every chef’s technique lends something special: No matter how the ingredients or consistency differs, the crisp yet creamy treat is easily identifiable as a butter tart.
It is rumoured that the butter tart had evolved from its British roots as the treacle tart, which might explain its popularity in English-speaking
Canada; in Quebec it’s closest relation is the tarte à sucre (sugar pie.) While the treacle tart’s sweetness is derived from golden syrup, which is made with inverted cane or beet sugar, the tart à Sucre is made with maple syrup – no substitutes accepted.
This is where the controversy lies with butter tarts: While many cooks boast its identity revolves around our national love of maple syrup, some may turn to corn syrup as a cost-cutting measure. Some chefs say it doesn’t really affect the flavour or the texture, while others say that maple syrup is what makes it purely Canadian.
Whether you love a traditional “100-Mile” tart made from very local ingredients (including flour) or a looser definition of the butter tart made with caramel and exotic spices, the experience of sinking your teeth into a taste of Canada is still sweet. / BJ
www.host.fieramilano.it/en
Numbered tarts keep pastry anonymous for five different categories of judging.
THE SUGAR SHACK IS BACK!
What sweetens up winter blues like a good old-fashioned sugaring-off?
Redpath Sugar began its Sugar Shack festival five years ago to bring a taste of the country to the big city.
When Victoria Syme began working on Toronto’s annual event, she knew there would be challenges. Syme wants to bring Toronto’s Sugar Beach on an international scale, such as Chicago, New York and Montreal. Bringing Torontonians out from the warmth of their homes to the waterfront, but March weather is not always ideal. However, Harmony Marketing had a goal to bring people down to the water, and “sweeten up those winter blues.”
“I think a lot of people who come down may never have had the maple taffy before. When people come down, we have a sugar shack situated right at the entrance, and one at the other end….the whole thing is about the maple taffy,” laughs Symes. The event is enhanced with activities and food vendors, as well as bringing local musical talent to make an outdoor sugar shack a family-friendly event. “It’s a whole interactive experience,” adds Syme.
}It says something about Canadians’ eager response to maple syrup, that its fans are willing to brave foul weather for a taste of this traditional, Canadian treat.
It says something about Canadians’ eager response to maple syrup, that its fans are willing to brave foul weather for a taste of this traditional, Canadian treat.
“Canadians are a very hardy bunch! It was probably the coldest March on record when we took over the event two years ago, and ten thousand people came. We were very, very proud of Canadians, because you just bundle up, take the family and you just go off to the sugar shack!”
Syme adds, “Obviously because it’s in the winter, the cold weather is a factor, so we had contingency plans put in place that helped us a lot.”
This year’s event will have bonfire warming pits, sponsored by the Royal
Bank of Canada, instead of propanebased heaters. Both Syme and Nancy Gavin of Redpath’s brand development want to make the Sugar Shack event something that most city slickers would only get in the country.
“The main difference is that we’re not tapping the trees…everything is brought in, but we try to put the urban spin on it, and we do our best to have the best of authentic Quebec food, and sugar shack food: Pea soup, tourtière, pancakes, things like that,” explains Syme. “So we go after a lot of vendors to have at our marketplace, then we kind “Toronto-ize” it.”
Gavin adds that this year’s location is the only major, if temporary, change. “It’s being held in Sherbourne Common, instead of Sugar Beach.
While Gavin cannot discuss any plans
regarding the possibility of including their line of cane-based sugar to include maple, she confirms Redpath currently sells a brown sugar/maple sugar blend. Why is Redpath Sugar focused on bringing a taste of maple to the city?
“This part of Redpath’s ‘Giving Back to Our Community,’ outreach efforts,” explains Gavin. She adds that the waterfront location is going through a large revitalization effort, and the population count is rising in what was once a very industrial part of town.
“People are coming down all times a year to have fun and be part of the waterfront that we have in Toronto. So this is part of our community engagement plans… it’s part of what we do for Repdath’s Waterfront Festival. So it’s all part of encompassing the community engagement we have.”
“I like just going there and just seeing the people. People are always in such a good mood when they’re at this kind of event. And seeing how much passion they have for Redpath, too.” / BJ
Nothing says spring like maple syrup taffy rolled on fresh snow.
DEUX JOURS DE SALON COMMERCIAL ET DE SÉMINAIRES
AVEC UNE AIRE D’EXPOSITION de près du 50 000 pi ca, le salon commercial est l’endroit idéal pour voir les produits en action et recevoir des informations à leur sujet. Pendant deux jours seulement, vous aurez la possibilité de rencontrer en personne des gens qui comprennent parfaitement vos besoins. Venez au salon commercial pour découvrir des possibilités illimitées en matière d’ingrédients, de matériel, de services, de technologies, de produits de boulangerie (frais, à faire lever avant de mettre au four, pré-cuits, à cuire directement du congélateur au four, à décongeler avant de servir, etc.) et bien plus ! Vous trouverez la liste actuelle des exposants sur notre site Web www.baking.ca
LE SALON DE LA BOULANGERIE
2019 offre aux visiteurs une occasion idéale pour se procurer de nouveaux produits et services. Rencontrez les fournisseurs et informez-vous de l’avenir et des tendances de l’industrie. Venez voir, toucher, goûter et sentir les produits les meilleurs et les plus récents. La traduction simultanée est disponible pour toutes les présentations.
PROGRAMME DES SÉANCES DE CONFÉRENCE
Inscription requise pour les séances de dimanche et lundi
DIMANCHE, 5 mai 2019
8 h 15 – 9 h 00
Assemblée générale annuelle de l’ACB (réservée aux membres)
L’assemblée annuelle des membres est l’occasion de se pencher sur les activités de l’Association durant l’année écoulée et sur l’orientation qu’elle se donne pour l’avenir.
9 h 00 – 10 h 00
Surcharge réglementaire : est-ce la nouvelle normalité?
Étiquetage des aliments, sécurité alimentaire, politique alimentaire nationale, cannabis comestible, Stratégie en matière de saine alimentation, Guide alimentaire canadien, marketing ciblant les enfants, jamais encore l’industrie n’avait connu une telle activité : réunions, projets de règlement, nouveaux règlements, orientations, webinaires, consultations, négociations. Paul Hetherington et Johanne Trudeau, de l’ACB, éclairciront la situation et réordonneront les priorités pour l’industrie de la boulangerie.
10 h 00 – 11 h 00
Le commerce électronique : vos options, défis et possibilités dans le monde multicanal d’aujourd’hui
D’Amazon à Shopify au commerce en ligne en général; que vous soyez une petite marque ou une super grande marque, un fabricant ou un détaillant, le commerce électronique et en ligne a déjà changé votre réalité concurrentielle. Le monde du commerce électronique multicanal est complexe et évolue constamment et rapidement; il représente de nombreuses nouvelles options et possibilités, tout en créant d’importants défis et difficultés. Pour réussir en commerce électronique, il est crucial de bien comprendre les différents canaux de vente en ligne qui s’offrent à vous (et à vos concurrents), les facteurs de succès de ces canaux et leurs éventuels écueils. Cette séance vous permettra d’acquérir des informations utiles à propos de canaux tels qu’Amazon (Amazon marketplace et vente au détail), de vente directe au consommateur (ex. Shopify) et d’autres options de vente au détail en ligne; de comprendre ce que les principaux canaux requièrent pour stimuler la croissance et comment vous en servir car ils s’appuient, se complètent, se font concurrence et s’influencent les uns les autres.
Présentation de : M. Ran Ravitz, fondateur et chef de la direction, ECommerce Pathways Inc.
Que se passe-t-il dans le secteur de l’alimentation : du « clean label » au cannabis
Au cours de cette séance, M. Sylvain Charlebois passera en revue les grandes tendances d’aujourd’hui dans le domaine de l’alimentation, en se penchant notamment sur les possibilités actuelles et émergentes en matière de consommation. M. Charlebois portera également une attention particulière aux produits comestibles à base de cannabis qui doivent être approuvés sous peu, ainsi qu’aux conséquences des modifications de la Loi sur le cannabis pour l’industrie de l’alimentation, à la réceptivité des consommateurs à l’égard des pâtisseries et pains infusés au cannabis, aux possibilités, aux défis et aux facteurs de risque liés au commerce avec les États-Unis.
Présentation de : M. Sylvain Charlebois, professeur, Distribution et politique alimentaire, Faculté de gestion, Université Dalhousie 10 h 00 – 11 h 00
Faire face à la pénurie de main-d’œuvre critique dans le secteur de la transformation alimentaire
Joignez-vous à M. Elliot Gauthier, qui vous présentera une série d’études ayant trait à l’information sur le marché du travail (IMT). Ces études récentes exposent en détail les problèmes de main-d’œuvre qui se posent pour le secteur de la transformation alimentaire au Canada et formulent des recommandations sur ce que l’on peut faire pour surmonter ces problèmes. Outre l’étude sur le manque de maind’œuvre dans l’industrie, les recherches de M. Gauthier examinent le bassin de nouveaux travailleurs potentiels, en s’attachant en particulier aux nouveaux Canadiens, aux Canadiens autochtones et aux milléniaux.
Présentation de : M. Elliott Gauthier, vice-président principal, Recherche et analyse, Hill+Knowlton Strategies
AU PALAIS DES CONGRÈS DES MONTRÉAL
DES « ŒUVRES D’ART »
AU SALON DE LA BOULANGERIE
LE SALON comprend un espace réservé où les artisans boulangers et pâtissiers présenteront des activités et feront des démonstrations qui divertiront et captiveront l’intérêt de l’audience diversifiée du Salon. De talentueux étudiants en boulangerie-pâtisserie, jumelés à des artisans boulangers-pâtissiers chevronnés, confectionneront leurs chefs d’œuvres exceptionnels sous vos yeux. Soyez certains que tous vos sens seront séduits par les réalisations de ces artisans, la précision de leur art et l’originalité de leurs produits uniques.
FRAIS D’INSCRIPTION
Exposition commerciale et conférence 5 et 6 mai
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| (tous les prix incluent la TPS et TVQ)
Valable jusqu’au 17 avril Du 18 avril jusqu’à l’ouverture du Salon
*BOULANGERSPÂTISSIERS / DÉTAILLANTS / SERVICES DE RESTAURATION
*BOULANGERSPÂTISSIERS / DÉTAILLANTS / SERVICES DE RESTAURATION
Laissez-passer 1 jour - préinscriptions 65 $ / inscriptions 95 $ (Dimanche 5 mai ou lundi 6 mai)
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LE SALON DE LA BOULANGERIE 2019 – HORAIRE DES ACTIVITÉS
Les préinscriptions se font en ligne. Pour vous inscrire, allez à www.baking.ca
8 h 15 – 9 h 00
9 h 00 – 10 h 00
10 h 00 – 11 h 00
11 h 00 – 17 h 00
9 h 00 – 10 h 00
10 h 00 – 11 h 00
11 h 00 – 17 h 00
INFORMATIONS
SUR L’HÔTEL
Assemblée générale annuelle de l’ACB (réservée aux membres)
Surcharge réglementaire : est-ce la nouvelle normalité?
Le commerce électronique : vos options, défis et possibilités dans le monde multicanal
Exposition commerciale
Que se passe-t-il dans le secteur de l’alimentation : du « clean label » au cannabis
Faire face à la pénurie de main-d’œuvre critique dans le secteur de la transformation alimentaire
Exposition commerciale
LE SALON DE LA BOULANGERIE
2019 a le plaisir d’annoncer que le Holiday Inn Select Montréal CentreVille sera l’hôtel officiel du Salon. Situé directement en face du Palais des congrès de Montréal, il se trouve à courte distance de marche.
TARIF DES CHAMBRES - Le tarif spécial du Salon de la boulangerie est de 194 $ plus les taxes et frais de service. Les réservations devraient être faites avant le 3 avril. Veuillez indiquer le code spécial de groupe « ZBA » pour obtenir le tarif spécial du Salon. Pour plus d’information sur la manière de faire vos réservations, veuillez consulter www.baking.ca.
Les préinscriptions se font en ligne. Pour vous inscrire, allez à www.baking.ca
PALAIS DES CONGRÈS DES MONTRÉAL
TWO DAYS OF TRADE SHOW AND SEMINARS
WITH ALMOST 50,000 sq ft of exhibit space, the trade show floor is the place to be to see the products in action and learn what is behind them. For just two days you will have the opportunity to be face-to-face with the people who truly understand your business. Visit the trade show floor to see unlimited possibilities in ingredients, equipment, services, technology, baked goods (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve) and much, much more! For a current list of exhibitors, please visit our website www.baking.ca
BAKERY SHOWCASE 2019 provides attendees a perfect opportunity to source new products & services for your business. Connect with suppliers and learn about the industry future and trends. Come see, touch, taste, and feel the newest and greatest products. All sessions will be offered with simultaneous translation.
CONFERENCE PROGRAM
Registration required for Sunday and Monday conference sessions.
SUNDAY, May 5, 2019
8:15 am – 9:00 am
BAC Annual General Meeting (members only)
The annual meeting of members provides a review of the Association’s activities over the past year as well as direction for the future.
9:00 am – 10:00 am
Regulatory Overload: Is This the New Normal?
Food Labelling, Food Safety, National Food Policy, Cannabis Edibles, Healthy Eating Strategy, Canada’s Food Guide, Marketing to Kids, never before did industry seen so much activities: meetings, proposed regulations, new regulations, guidance, webinars, consultations, negotiations. BAC’s Paul Hetherington and Johanne Trudeau will unclutter the situation and re-order priorities for the baking industry.
10:00 am – 11:00 am
E-commerce: Your Options, Challenges and Opportunities in Today’s Multi-Channel Landscape
From Amazon to Shopify to online retailing in general; whether you are a small or super large brand, manufacturer or retailer, e-commerce and online retailing has already changed your competitive reality. The multi- channel e-commerce sales landscape is complex and constantly, and rapidly, evolving; it represents many new options and opportunities, while introducing significant challenges and difficulties. A crucial step to succeed in e-commerce is to understand the different online sales channels available to you (and to your competitors), the success factors of these channels, and their potential pitfalls. Join this focused session, to acquire actionable information about channels like Amazon (both Amazon marketplace and retail), direct to consumer (i.e. Shopify) and other online retailing options; understand what the main channels require to drive growth and how to navigate them as they significantly support, complement, compete with and impact each other.
Presented by: Ran Ravitz, Founder and CEO ECommerce Pathways Inc.
MONDAY, May 6, 2019
9:00 am – 10:00 am What’s Happening in Food: From Clean Label to Cannabis
In this session, Dr. Sylvain Charlebois will look at today’s top food trends including current and emerging consumer opportunities. Dr. Charlebois will also provide a special focus on soon to be approved cannabis edibles including the impact to food industry of the amendments to the Cannabis Act, consumers readiness for cannabis infused baked products, opportunities, challenges and risk factors with US trade.
Presented by: Dr. Sylvain Charlebois, Professor, Food Distribution and Policy, Faculty of Management Dalhousie University
10:00 am – 11:00 am
Addressing Critical Labour Shortages in the Food Processing Industry
Join Elliott as he takes you through a series of Labour Market Information (LMI) studies. These recent studies outline in detail the labour challenges that exist in Canada for the Food Processing Industry, and position recommendations on how to address these challenges. In addition to the study of the labour tightness in the industry, Elliott’s research looks at the pool of potential new workers, with a particular focus on New Canadians, Indigenous Canadians and Millennials.
Presented by: Elliott Gauthier, Senior Vice-President, Research and Analytics, Hill+Knowlton Strategies
BAKERY SHOWCASE FEATURES “WORKS OF ART”
THE TRADE SHOW floor includes the popular “Feature Area” showcasing artisan bakers who will entertain delegates with demonstrations and activities that will captivate the interest of the floor’s diverse audience. See for yourself gifted student bakers matched with mentors among experienced artisan bakers preparing their exceptional masterpieces. The one thing you can expect is to have your senses enchanted by the works of these artisans, the precision of their art and display of their one-of-a-kind products.
REGISTRATION FEES
& Conference
2 Day trade show badge (Does not include access to Conference Paid Program)
Conference Paid Program (includes 2 Day trade show badge)
| (all prices include GST & QST)
valid until April 17 from April 18 onwards & at the door
$65 early/$95 regular 1 Day Pass (Sun. May 5 or Mon. May 6)
$85 early/$115 regular 2 Day Pass (Sunday & Monday)
Attendee discount codes cannot be applied to conference program
*Valid only for those qualifying for the Bakers/Retailer/Foodservice/Accredited Schools Category.
BAKERY SHOWCASE 2019 SCHEDULE OF ACTIVITIES
Pre-Registration is on-line. To Register visit www.baking.ca
SUNDAY May 5th
8:15 am – 9:00 am BAC Annual General Meeting (Members Only)
9:00 am – 10:00 am Regulatory Overload: Is This the New Normal?
10:00 am – 11:00 am E-commerce: Your Options, Challenges and Opportunities in Today’s Multi-Channel Landscape 11:00 am – 5:00 pm Trade Show
M ONDAY May 6th
9:00 am – 10:00 am What’s Happening in Food: From Clean Label to Cannabis
10:00 am – 11:00 am Addressing Critical Labour Shortages in the Food Processing Industry
11:00 am – 5:00 pm Trade Show
HOTEL INFORMATION
BAKERY SHOWCASE 2019 is pleased to announce that the Holiday Inn Select Montreal Centre-Ville is the Bakery Showcase Official Hotel. Situated directly across from the Palais des congrès de Montréal, it is within easy walking distance.
ROOM RATE - Bakery Showcase special rate is $194 plus taxes and fees. Reservations should be made before April 3rd. Please quote the special group code “ZBA “ to ensure that you receive the special room rate. For more information on how to make reservations please visit www.baking.ca
QUI EXPOSE AU SALON DE LA BOULANGERIE? / WHO WILL EXHIBIT AT BAKERY SHOWCASE?
QUI EXPOSE AU SALON DE LA BOULANGERIE? / WHO WILL EXHIBIT AT BAKERY SHOWCASE?
Des compagnies qui produisent, commercialisent, distribuent et représentent des ingrédients et des produits de boulangerie et de pâtisserie (frais, à faire lever avant de mettre au four, pré-cuits, à mettre directement du congélateur au four, à décongeler avant de servir, etc.), de l’équipement, des fournitures, des emballages, des technologies et des services du secteur de la boulangerie
Les préinscriptions se font en ligne. Pour vous inscrire, allez à www.baking.ca
For an up to date list of exhibitors visit www.baking.ca
À
QUI S’ADRESSE LE SALON DE LA BOULANGERIE? / WHO SHOULD ATTEND BAKERY SHOWCASE?
Des professionnels venant de boulangeries commerciales / de gros (volumes intermédiaires et gros volumes), boulangeries de détail (indépendantes et franchises), pâtisseries, chaînes d’épicerie / marchés de masse / rayons boulangerie de supermarchés, dépanneurs, services de restauration (restaurants, cafés, hôtels, traiteurs), boulangeries spécialisées et artisanales, courtiers, établissements d’enseignement du secteur de la boulangerie, consultants, acheteurs du gouvernement, et plus…
Il s’agit de la SEULE exposition commerciale du secteur de la boulangerie au Canada en 2019!
Professionals from wholesale & commercial bakeries (intermediate and large volume), retail bakeries (independent & franchise), patisseries, grocery chains/mass market/ supermarket in-store bakeries, c-stores, food service establishments (restaurants, cafes, hotels, caterers), specialty & artisanal bakers, brokers, baking industry educational institutions, consultants, government buyers and more….
This is the ONLY baking industry trade show in Canada for 2019!
Les préinscriptions se font en ligne. Pour vous inscrire, allez à www.baking.ca
Pre-Registration is on-line. To Register visit www.baking.ca
IDDBA IS
COMMUNITY
COMPETITION
TECHNOLOGY
FOOD SAFETY
CONSOLIDATION
PEOPLE
Engage. Explore. Experience one of our biggest lineups of inspiring, motivational & insightful speakers – Join us in June!
“Our IDDBA Community is built on shared successes and the creation of long-term value.”
A LONG-TERM VALUE
PROPOSITION
“Our IDDBA COMMUNITY is built on shared successes and the creation of long-term value for all of our members, which in turn makes us more valuable to our customers. It is only together that we create that value!”
– Mike Eardley CEO, IDDBA
Relationship Building
Industry Committees
Retail Management Forum
Largest Industry Trade Show
MEMBERSHIP IN THE LEADING TRADE ASSOCIATION FOR DAIRY, DELI AND BAKERY BUYERS AND SELLERS IS ONLY A CLICK AWAY.
Mic hael J. Fox
Actor Seth Godin Best-Selling Author
Barb Stuckey President, Mattson
Christina Tosi CEO & Founder, Milk Bar
EUROPEAN FLAIR AT HOST MILANO 2019
Bakers and those in the restaurant industry take note: The 41st annual Host Milano event takes place between Oct. 18 to 22, 2019. HostMilano writes in a press release that 35 per cent of tourist spending (over 30 billion euros) goes into eating out and 4.1 million Italians are using food delivery services.
HostMilano, Italy’s annual trade show directly organized by Fiera Milano, represents the leading event in the bakery and restaurant industry. Things now look good for imports and exports with the coming into force of CETA, the free trade agreement between the European Union and Canada, which provides for the elimination of tariffs on 92 per cent of European exports; this opening up of markets should also facilitate the entry of European firms into Canada, and vice versa.
Imports already account for a large slice of the profitable Canadian catering and restaurant services. In 2017, more than two billion euros was spent on machinery, equipment and accessories for professional catering, with two thirds of imports in the premium-price range. An average annual increase of more than 6 per cent by value is forecast between 2018 and 2021. Premium-price imports account for around 34 per cent of the total; in these segments, purchases from Italy appear relatively limited (just 5 per cent of the market). However, an average annual growth of more than 3.9 per cent is forecast for 2018-2021.
HostMilano offers a good vantage point from which to view international markets. The trade show offers a diverse program organized by Fiera Milano that shares workshops, events
and display tables from around the world, enabling it to gain footholds in the most well-established, consolidated markets. The 41st edition of the fair this October will bring together at FieraMilano, the most innovative ideas from the world of hoteliers, restaurants and catering (Ho.Re.Ca.), retail, and large-scale distribution. The ability to anticipate future trends has seen HostMilano rise to become one of the sector’s leading events: with a year still to go until opening day, 1,251 companies have already confirmed their participation, with 44.7 per cent of these hailing from 45 different countries, including new entries Albania, Latvia and Columbia. The top seven countries by number of exhibitors are set to be Germany, Spain, France, the United States, the United Kingdom, the Netherlands and Portugal, while Spain
and the U.K. reveal the strongest growth rates.
Thanks to continuous scouting in collaboration with the Italian Trade Agency, there will be over 1,500 hosted buyers from 80 different countries in attendance, and a focus on the U.S., Canada, the Middle East, the United Arab Emirates, China and Russia. Media coverage is also significant, with at least 100 journalists invited and partnerships with over 75 international publishing companies, primarily in Europe, Asia, America and the Middle East. The event counts on institutional agreements with important international associations such as the FCSI – Foodservice Consultants Society International, Restaurants Canada, CEDA (U.K.) and AFEHC (Spain), in addition to a number of distinguished Italian associations. / BJ
HostMilano promises baking, catering and restaurant opportunities from around the world.
¦ concepts for success ¦
BY DIANE CHIASSON
4 QUICK WAYS TO RAISE REVENUE
Boost your bakery’s business and raise your revenue with these 4 easy tips
As you know, bakery sales are rarely constant. It’s inevitable that your bakery will experience some quiet periods. Keeping the competition at bay, bringing exposure to your brand and adding additional revenue is a constant challenge for any bakery owner. Don’t dwell on the negative: It’s time to roll up your sleeves. You can stand out from the competition, attract new customers, and keep your existing clientele to come in more often with the following techniques:
CHECK YOUR BAKERY PRODUCTS AND EXPAND YOUR MENU
}The first step in making a profit is deciding which products to sell. A bakery should not only have a signature item that keeps customers coming back but should also add additional products on a regular basis to boost sales. Try analyzing your competition in your area to find out what they offer, and take some notes on their pricing and marketing techniques. I can assure you that in the process, you will find new revenue streams.
salads, soups, wraps and sandwiches at lunchtime.
RAISE YOUR PRICES (SLIGHTLY)
Raising your prices as well as properly pricing your baked items is the easiest way to increase sales. This will certainly impact and increase your profits. If you don’t know if you should raise your prices, then look at what your competitors are doing! You don’t need a reason or justification to raise your prices, just do it, and do it just a little at a time. I know that most operators are terrified to do this, but honestly, it’s very simple. First, increase your prices, even if it’s only a few cents per items. Don’t increase your prices too much at a time; it will not only annoy your customers but it will drive them away. When you increase your prices incrementally, your customers will not notice it. I repeat: Don’t be afraid of raising your prices! You can also encourage customers to
You don’t need a reason or justification to raise your prices, just do it, and do it a little at a time.
business. Train your customer service staff to point out your best selling items. They should be able to simply describe each item on your menu as a way to help your customers decide about trying one of more options. Identify your top-performing salespeople and have them teach and mentor other members of your team.
ADD COMPLEMENTARY SERVICES OR PRODUCTS
You should try to carve out a niche for yourself that isn’t currently being served, such as low-fat, gluten-and sugar-free goods, organic, vegan and any other dietary solutions. They could offer for some great sales opportunities for your bakery operation. You may also consider offering all-natural, high-protein, and low-carb alternatives. Some bakery chefs are now trying new bakery products for diabetic customers by offering items that do not include glucose or butter. A larger menu with more meal options can be an effective way to increase sales at your bakery. You should consider offering additional non-bakery items, such as fresh juices and delicious specialty coffees in the morning or healthy light
spend more by giving them a package deal on multiple products or by bundling your goods and services to increase your average sales price. One thing you should know is that selling your bakery products at the lowest price doesn’t make customers more loyal or happier. Never be afraid to raise your prices but do it in small increments. Raising prices is more effective than selling more baked goods. In other words, quality is better than quantity.
EMPHASIZE UPSELLING
You should try to raise your average ticket by 5 to 10 per cent through upselling to get your current customers to buy more during their visits. Train your staff for the popular add-on sales phrase, “Do you want a coffee with that?” An extra pastry, sandwich or coffee will make a difference in your cash flow. Your staff should also point out the better deals and offer the largest cake size first. Always remind your staff that they are in a retail business and sales are very important to stay in
Selling something you are famous for as a branded product will inevitably generate a secondary revenue stream. In addition to your bakery store, you may consider having a whole selection of by-the-bag coffee beans as well as adding some cups, travel mugs, t-shirts, branded aprons, picnic boxes, gift baskets, packages of cookies, and gift certificates. This is a great way to quickly expand your brand and make extra money. You should definitely consider branching out to baking for local special events such as birthday parties and weddings. Try to nurture relationships with your local restaurants, gourmet grocery stores, and catering companies as they may outsource their baking and desserts options, and would welcome this new business opportunity. You may also consider offering wedding cakes to florists and bridal shops.
Offering baking and cake decorating classes at your bakery would definitely be another way to increase visibility as well as revenue. This will also give you the opportunity to not only sell your baked goods to these students but to draw new customers in to your bakery shop. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 30 years. She is recognized as the industry leader in providing innovative and revenue-increasing foodservice and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns, and much more. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultlants.com , or visit www.chiassonconsultants.com
¦ lease coach ¦
BY JEFF GRANDFIELD AND DALE WILLERTON
REDUCE YOUR RENT
8 easy negotiation tactics to find, get and maintain a lower rental rate on your bakery lease
Bakery tenants should not be afraid to negotiate assertively on the rental rate. So why do bakery tenants have such difficulty in this area? Frequently, the answer is a lack of awareness of market rental rates (or the “going rate”) in an area.
Here are eight strategies for lowering the rental rate on commercial leases:
Talk to other tenants in the building. You can learn a lot about the landlord’s property management practices, how tenants are treated, how approachable the landlord is. Tenants will often tell you whether they plan to stay or move, if their rent is excessive and other inside information only existing tenants know about.
}many months of free rent or how much tenant allowance money did the landlord give the tenant?
Wait to counter-offer. When you receive the leasing agent’s first Offer to Lease don’t counter-offer right away. If you have no fear that the space will be leased to someone else it can often work to your advantage to wait a few days. Agents know that tenants can be influenced by artificial deadlines. When making your counteroffer you can provide a separate letter stating your terms, or by changing the original document, initialing the changes, signing it.
Walk away from the negotiating table. If, after receiving the landlord’s most recent counter offer, you determine the terms will still not work for you, advise the landlord or their agent you are going to take some time to consider it further or explore other options. We have
Act surprised that the rent is so high... Frequently, the first offer is padded with room for negotiation, so never accept the the first offer outright.
Shop Around. Even if you’re in love with one property, conspicuously seek out other options as it pays to create competition for your tenancy among several landlords in one area. Leasing agents and landlords will often soften on asking rental rates when they realize you have sought out other options.
Let the landlord make the first offer. It’s much easier to negotiate when you see the business terms on paper. Suggest that the leasing agent or landlord e-mail you the Offer To Lease. Frequently, the first offer is padded with room for negotiation, so never accept the first offer outright.
Flinch. No matter what rental rate you’re offered, act surprised that the rent is so high. If you look visibly relieved or even pleasantly surprised by how reasonable the rental rate is you can be sure it won’t come down.
Ask for justification. Ask what other tenants are paying, specifically those who have recently moved in or renewed their leases. This is called the prevailing rate. Don’t stop asking questions there. Inquire about the incentives they received. How
effectively done this for our clients and seen the rental rate drop by more than $10 per square foot from the landlord’s original asking price.
Offset the rent with other incentives. Sometimes the landlord won’t budge on the rental rate. This is not the end of your negotiations. Frequently the landlord will concede other incentives such as free rent or more tenant allowance dollars in order to achieve his/her rental goals.
For a complimentary copy of our CD, Leasing Do’s & Don’ts for Commercial Tenants, please e mail DaleWillerton@ TheLeaseCoach.com. / 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
(DIVISION OF A & L FOOD DISTRIBUTORS INC.)
SUPPLIER OF FROZEN AND RAW INGREDIENTS
FOR THE BAKING INDUSTRY
Tel: (416) 252-4660 Fax: (416) 252-9993
25 - 8 Connell Ct., Toronto, ON M8Z 1E8
1-800-661-4122 ext. 239 nparent@drader.com
Professional Cake Decorating is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett.
This Second Edition has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been re-organized into a user-friendly, step-by-step format, and line art and photos throughout the book provide a visual reference for each new technique.
Garrett also includes recipes for cakes, fillings, icings, cookies, and much more.
Item #0470380093
BY JANE DUMMER, RD
ELEVATED, CONVENIENT & SINGLE SERVE
Prête-à-porter:
Serving elegant ways to dress up take-out baked goods
Consumers live a fast and busy lifestyle. While being health conscious, they gravitate towards purchasing more “grab and go” options and this includes baked goods. This trend was in full force at The Winter Fancy Food Show held in January in San Francisco. From waffle cups to single-serve artisan cookies, companies are capitalizing on the coffee-to-go market. In fact, Amy North, author of the article Revealed: Bakery Food-to-Go Trends for 2019 in the British Baker reports, “a whopping 84 per cent of sweet bakery occasions feature a drink, nearly 60 per cent of which are hot. For coffee outlets, adding an in-store bakery fixture can increase profitability.”
Meet Dorit and Naomi Kashi, co-founders of Waffleshot®, a delicious edible waffle cup, hand coated in Belgian chocolate. These sisters have a coffee shop in Los Angeles and found that coffee and sweets are the perfect food-to-go match. Naomi explains, “Why not fill your cup with espresso, sip, nibble and repeat. Plus, there is no waste from a cup you can eat, it’s better for the environment. Our Waffleshot is available online, in retail and foodservice and are in all the Nespresso Cafes and Boutiques across the USA.”
Using a waffle cup for desserts or hot beverages is both tasty and waste-free.
desserts (cupcakes and no-bake cheesecake are favourites) serving ice cream and enjoying your favourite dessert wine or liqueur.
There is an entire consumer group looking for a high-end experience beyond traditional quick serve doughnut shops. Hunter Yerger, President of Mississippi Cheese Straw Factory agrees, “Our one-ounce size of sweet cookie straws is extremely popular at
}From waffle cups to single-serve artisan cookies, companies are capitalizing on the coffee-to-go market.
Their online gift box of six waffle cups is elevated with cream filling in two flavours including s‘mores. The retail offering is a four pack of either bittersweet chocolate or white chocolate. Naomi describes their market as 60 per cent women and 40 per cent men between the age range of 24 to 46 years. Don’t forget the other possibilities of these eco-friendly single-serve edible cups beyond the grab-and-go coffee crowd. They are perfect for making
boutique coffee shops and tea houses. The single serve package is offered at point of sale and can easily be taken on-the-go with coffee or tea. Our top three flavours are toasted almond, sea salt caramel, and lemon shortbread. Currently, we are focussing on more sweet than savoury straw varieties.” The Mississippi Cheese Straw Factory is located Yazoo city, Mississippi and their products are sold across USA, Mexico, and Canada under both their label and private labels.
Another interesting market for the cookie straws includes wineries. From the Winter Fancy Food Show to other trends I’m observing a new market on an old tradition of baked goods and alcohol emerge. The Tuscans introduced us to cantucci (biscotti) and fortified wine, Vin Santo after dinner, which is
definitely another opportunity for delicious single-serve baked goods. Who doesn’t love a French pastry? Madeleines and palmiers are top sellers from Sugar Bowl Bakery located in Hayward, California. They are sold through most mainstream retailers in the USA offering consumers an elegant, single-serve cookie experience perfect for morning coffee, afternoon tea or even keeping on hand in your desk drawer for snack attacks. Pete Thomsen, director of sales & strategy, explains, “We are bringing high quality convenience to consumers with our madeleines and palmiers. Both cookies sell extremely well and are available in a clamshell container of 24 individual single serve at retail. We also have some independent bake shops selling them as single serve sweets for their coffee or tea to go market.”
Consumers want convenient, and elegant artisan baked goods to take on-the-go with their morning coffee, afternoon tea and have on hand as a treat. We keep hearing people are just too busy and always on the go. This demand is creating scrumptious growth opportunities in the baking industry. / BJ
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. www.janedummer.com
Our roots
For more than 160 years, a family-run company steeped in tradition
Baking and brewing have always been linked to one another at IREKS
Our areas of business
Baking ingredients for bakers and confectioners | Malts | Flavourings | Ice-cream products | Agricultural trade
Our service
Over 2,900 employees for individual support
More than 500 Field Service staff from 30 nations
IREKS Baking and Service Centres worldwide
Our international character
Locations in 22 countries worldwide
Customers in more than 90 countries
Country-specific product developments
Our promise of quality
Use of the most modern production procedures
Certification according to the highest quality standards
IREKS IQ Centre: Experiencing research and development close up
Our product diversity
Innovative, in-trend product solutions and recipe ideas
Comprehensive marketing support
Our team spirit
We, as the IREKS family, advance things together and maintain long-standing business relationships
Our subsidiary IREKS NORTH AMERICA Ltd.
IREKS NORTH AMERICA Ltd. was founded in early 2016. We bring exciting products, made locally in Brampton, Ontario, as well as in Germany, to you, our customers, in Canada and the USA.
Furthermore, we are a proud member of the Canadian and the American Bakers Association.
