March 2020 by annexbusinessmedia

The voice of the canadian baking industry

PLANT-BASED BAKING

Using nuts, vegetables, grains… and even cannabis

Jim Fontaine. Bakery Specialist. Cookie Expert.

“I’m Jim Fontaine and I’m a member of Reiser’s team of Bakery Specialists. I work with customers to improve their bakery applications, such as scaling up their cookie production. I assist them every step of the way—from evaluating their cookie products and processes to developing a solution that will help them reach their goals. And I can do it without changing the integrity of the cookies that made them successful in the first place. Are you ready to increase your cookie production? Let me show you how.”

Jim’s video Contact Jim at (905) 631-6611

www.reiserexperts.com

Reiser Canada Burlington, ON • (905) 631-6611 Reiser Canton, MA • (781) 821-1290

BY NAOMI SZEBEN

LETTER TO THE EDITOR

On January 21, Bakers Journal received the following letter, highlighting complaints about the cost and flavour of gluten-free baked goods:

“During 2019 I became aware that I have an allergy to gluten. My doctors advised me to restrict myself to gluten-free food, and accordingly I sought out sources for it. It quickly became obvious that all the gluten-free bread available in Ottawa was of deplorable quality. I consulted friends with the same problem and they confirmed they had the same experience. The so-called gluten-free product is almost inedible.

So I concluded that making acceptable bread and other baked goods without using ingredients such as wheat, barley and rye is just not possible. But it turns out that I was wrong.

I am currently taking my winter vacation in Spain. The nearby supermarkets are well stocked with gluten-free bread and pastries, and these are not only of good quality but are priced at only a small premium. For their inferior gluten-free goods, Canadian retailers demand premiums of 200 per cent or more, compared with regular breads and pastries. This is taking advantage of sick people.

What Spain can do, so can Canadians. We are looking here at an $8 billions industry in this country. Surely, it can find the resources to find out how the bakers of Spain can produce an acceptable product and follow their example.” - Jim Garner, Ottawa

This letter raised some interesting questions, Mr. Garner. There is a price difference between gluten-free breads and traditional loaves due to their ingredients. Most grocery store chains provide frozen options that are made of a variety of starch to mimic the colour and shape of loaves, but you noted, the flavour leaves much to be desired.

}Gluten-free bread ingredients like almonds, legumes, coconut flours and some grains mare cost more due to a combination of importation, transportatin, cultivation and climate.

As for your claim that Canada doesn’t have what Spain offers celiacs, there are more options in North America than ever before: Canadian ingenuity revealed some amazing bakers who made gluten-free goods, such as Art-Is-In Bakery in Ottawa, Sweets From The Earth in Toronto, and Petit Lapin in Quebec, to name just a few glutenfree bakeries in the country.

Gluten-free bread ingredients like almonds, legumes, coconut flour and some grains may cost more due to a combination of importation, transportation, cultivation and climate. Storage, processing and transport contribute to a costlier loaf than traditional loaves. However, we’re lucky in that we do have access to local, ancient grains like quinoa, amaranth and buckwheat, which make for tastier gluten-free bread options.

At this stage, food scientists are looking at ways to improve gluten-free or sugar-reduced bakery goods. In “Give Peas a Chance” readers will see how alternative ingredients can provide a tastier option for those with food allergies.

As of last year, the Canadian government has set funding aside to explore options in growing more oats, and finding more sustainable, affordable local ways to create gluten-free baked goods. In this issue, you’ll learn about gluten-free flours such as pea flours, grains and even hemp seeds.

This year’s Bakery Showcase will feature gluten-free and gluten-reduced options offered by Ardent Mills, IREKS and Puratos, just to name a few. Gluten free baking is a burgeoning field, but there’s hope, and definitely more options for celiac and gluten-intolerant lovers of baked goods than we had years ago. Good luck to you, Mr. Garner, I hope you’ll find loaf of gluten-free bread that appeals to you. Bon appetit! / BJ

MARCH 2020 | VOL. 80, NO. 2

EDITOR | Naomi Szeben editor@bakersjournal.com 416-510-5244

TECHNICAL

EDITOR | Julie Istead, Puratos Canada jistead@puratos.com

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From the latest in equipment to technology that helps reduce food waste, Baker sJournal keeps you “in the know.” | for more on new products for the baking industry, check out our website, www.bakersjournal.com

Pfannenberg releases new multifunction light

Pfannenberg, Inc., a global manufacturer of thermal management technologies, announces the PMF LED-Hi LED multifunction light, ideal for both indoor and outdoor use in industrial environments.

Equipped with three signal options, eight different operating modes, and a wide signalling area of up to 1350 feet, the PMF LED-Hi offers day/night reduction, individually switchable sectors and inrush current limitation. It is highly insensitive to vibration and has a service life exceeding 50,000 operating hours.

The versatile PMF LED-Hi offers three 3 different signalling modes, including a blinking light that is highly efficient for permanent warning; a ﬂashing light, which is brighter than comparable xenon ﬂashing light; and a rotating beacon effect, without mechanical rotating mirrors. The availability of eight operat-

ing modes means users can switch off individual sectors to align signalling precisely and avoid unwanted reﬂections or glare.

The multifunction light is available in all common signal colours and can be adapted to specific applications. When the lens is clear, the light offers 315 candela (cd) ﬂash brightness for large areas and outdoors. The signal lamp can withstand temperatures from -40 to +55 °C and is resistant to shock and vibrations, making it a good choice for harsh environments.

Mobile power distribution substation for bakeries

Larson Electronics, announced the release of a mobile power distribution substation that allows operators to safely tap into and distribute 120V-240V AC power from generators and direct grid power. This power distribution panel accepts 120/240V AC single-phase electrical current on the primary side. This unit is grounded to the frame via a grounding lug that is provided.

The MGP-CF-120.240-100MB-8X120-RD mobile power distribution panel features a primary side that allows operators to connect 120/240V line-in power through 10 feet of #4 Type W cord with a 100-amp 125/250V 4100P12W cord cap. The secondary side allows operators to connect eight 5-20R GFCI receptacles for 120V equipment.

Larson Electronics’ portable power distribution system features a 10-foot #4 Type W line-in cord that brings single-phase 120/240V AC into the NEMA 3R 100-amp 120/240V single-phase main circuit breaker panel. The main panel features eight 20-amp 1-pole breakers protecting eight 20-amp 125V 5-20R GFCI duplex receptacles that are equipped with weatherproof covers. The transformer and load assembly are mounted to a 3/16” thick carbon steel mounting platform. The load center/distribution assembly on this unit is mounted to a 2” by 2” by 1/8” square carbon steel tubing frame and comes with forklift skid pockets, locking casters and a top located lifting eyelet. Suitable applications include indoor and outdoor use, construction sites, plant maintenance and turnarounds, and more.

Crisp reduces food waste by forecasting demand

Crisp, the developer of the food demand forecasting platform designed to reduce global food waste while increasing profitability for food businesses, announced that its software platform is now available to food industry suppliers, distributors and retailers.

During beta testing, which began in October, more than 30 companies tried out Crisp’s AI-driven approach to demand forecasting.

“The UN estimates that the world loses about $400B worth of food before it even gets delivered to stores. The root cause of that inefficiency is slow and inaccurate data compounded by lack of collaboration within the food supply chain,” said Are Traasdahl, co-founder and CEO of Crisp in a press release.

“With demand planners traditionally spending 15-20 hours per week in spreadsheets to develop a forecast that is quickly out-of-date, Crisp’s cloudbased platform is designed from the outset to enable customers to create a collaborative forecast in minutes.”

Dupont

offers latest emulsifier

DuPont Nutrition & Biosciences’

Grindsted NG 100 non-GMO monoglyceride, gives bakers a better alternative to hydrated monoglycerides (hydrates.) This new product provides the same functionality and achieving similar product yields albeit at a lower usage level. Bakers can use up to five times less Grindsted NG 100 than the hydrated quivalent. This non-GMO emulsifier is functional and cost effective. Its primary function is starch complexing, resulting in improved crumb softness in yeast baked goods. Most hydrates are liquid; as a free-ﬂowing powder, this hydrate eliminates production and safety issues.

briefly | Ardent Mills’ latest corporate change; Electrolux Professional wins an award; Puratos’ enclosed ecological plant cultivation system | for more on new products for the baking industry, check out our website, www.bakersjournal.com

Hobart’s Mixer Giveaway

During the International Pizza Expo in Las Vegas, between March 30 to April 2, Hobart will be giving away a custom-designed Legacy® HL662 Pizza Mixer (valued at US$20,000).

Hobart will unveil the custom designed mixer at booth 1845 on the first day of the expo. In addition to a 2.7 horsepower motor and Variable Frequency Drive technology that can handle heavy dough loads, the Legacy HL662 mixer features Shift-on-the-Fly™ and patented Soft Start technologies. Shift-on-the-Fly helps improve productivity by allowing speed changes during operation, while the Soft Start reduces the chance of product splash-out when the mixer is turned on. It slowly transitions to a higher speed.

Those interested in entering the giveaway can submit a completed sweepstakes entry card at the Hobart booth beginning at 10:00 a.m. on Tuesday, March 31.

Cards are available at Hobart’s booth and also in the gift bags provided when entering the show. The completed card must be submitted by 11:00 a.m. PST on Thursday, April 2 to be valid to win. Only one entry per attendee is allowed.

The winner will be randomly selected from the entries on Thursday, April 2 at approximately 12:30 p.m. PST at the Pizza Challenge Area #1 and the attendee must be present to win.

Bakers Journal has the latest in baking industry news, the newest equipment in the field and has all the info about upcoming food industry trends. bakersjournal.com

Ardent Mills reveals first CGO

Ardent Mills announced that food industry leader Angie Goldberg has joined Ardent Mills as chief growth officer. This newly created position focuses on innovation, transformation and change to sustain meaningful value for customers, vendors and team members.

Ardent Mills created this chief growth officer (CGO) role to further drive the company’s mission of enhancing the quality of life and standard of health. As a key strategic addition to the leadership team, Angie will be a driver of delivering consistent value to customers – all part of the organization’s plan for long-term, diverse and sustainable growth.

Final Frontier for Bread?

The SpaceBakery project is a unique consortium composed of seven Belgian organizations and led by the global bakery, pastry and chocolate expert Puratos.

However, before they use their research to help feed the first people on the red planet later this century, the project aims to have a clear impact on Earth today. The project will focus on how we can produce food in a more sustainable way and will help provide a nutritional staple food for many regions across the globe.

The consortium has just been awarded a new subsidy of 4.5 million euros, contributing to a total of over 6.3 million euros in funding.

Four large interconnected containers will soon be installed at Puratos’ headquarters near Brussels, Belgium. From the outside they may seem ordinary, but as of January 1 researchers began working in the enclosed ecological plant cultivation system and bakery.

BAKERY INSPECTION TRENDS

In its most recent Global Food and Drink Trends report , consumer analysts Mintel forecasted trends for the entire decade through to 2030, reflecting the rapid rate at which the entire food sector and consumer tastes are evolving. Gut health, veganism and convenience look set to continue shaping the bakery markets in westernized economies.

As we enter the 2020’s, Pierre DiGirolamo, Director of industrial metal detector manufacturer Fortress Technology, gives his take on the food safety challenges these changing trends pose for the bakery industry and how to overcome them.

Whether it’s palm-oil-free products or single-serve portions, today’s bakery manufacturers must work hard to meet consumer demands. Regardless of changing tastes, the primary concern for operators must always be food safety. Metal detectors and inspection systems are essential to the food production process and must keep pace with evolving food trends if safety standards are to be met.

}From single use plastics to the use of palm oil as a plant-based ingredient, you’ll need to consider inspection methods to ensure food safety.

Mintel’s Future of Biscuits, Cookies and Crackers Report predicts that concerns over ingredients will drive palm-oil-free innovation in the next two years.

INCREASE IN SINGLE-SERVE PORTIONS

The global population is shifting towards alternatives to the traditional family set-up and this change is being reflected in the way people eat. According to statista, the number of single-person households has risen by 26.72 million in 2000 to 36.48 million (2019.)

These changing demographics led to a rise in preference for both convenience and health, driving new product development (NPD) for single-serve portions of baked goods that might

previously have been deemed an indulgence. Slices of cake are selling fast, as are individual pastries, cupcakes, and cookies. On the savoury side, ‘simply small’ loaves of bread are filling the shelves to cater to single-person households, with ‘gut friendly’ ingredients, sourdough and vegetables in bread dough also among the emerging trends.

According to DiGirolamo, in order to accurately inspect single-serve portions and ensure they are free from contamination, producers need to ensure their metal detection solution is sophisticated enough to cope with not only different kinds of foodstuffs simultaneously, but also different types of packaging.

DiGirolamo explains: “Each type of product – cake, pastry, bread, etc. – has different conductive properties and therefore behaves differently in a metal detector. If each item is individually wrapped, then the overall packaging will be thicker and sensitivity might be affected. A metal detector that can run multiple frequencies simultaneously is ideal for these kind of products, as it can accurately inspect a variety of conductivities at the same time.” In North America, sustainability has been climbing up the consumer agenda for a number of years, and is set to really take off in 2020. The use of plastic has come under the spotlight due to the damaging effect it has on the world’s oceans. Major players in bakery production are setting an example of how to tackle the issue and answer consumer demand for

OUR COMMUNITY IS YOUR COMMUNITY

Membership with IDDBA means year-round, industry-wide growth opportunities for your business and employees.

MAKE CONNECTIONS, DISCOVER NEW OPPORTUNITIES:

• 24/7 access to our industry-specific, online community

• Current research, and U.S. trends data updated annually–online

• Scholarships and training for employee development and growth

• Food Safety Certification reimbursement program

THE SHOW FOR DAIRY, DELI, BAKERY Networking & new products for retailers!

• Interact with more than 10,000 attendees, over 800 exhibitors

• Featuring the Certified Salumiere exam. Measure and qualify expertise around charcuterie at retail for growing sales

• Experience What’s in Store LIVE for hands-on product, merchandising and consumer trends

• See new products and innovative packaging concepts in the New Products Showcase and the all-new Visionary Pavilion

• Be inspired by industry specialists, influencers and leaders through powerful learning sessions

Presented by

Jake the Baker wants to celebrate bakers for the great things that they do in their community, and the delicious things they make.

TO

JAKE THE BAKER

Nominate yourself, or a bakery you love. Share the story through our easy to use online form. If you prefer something more dynamic or creative, drop a short video or write a paragraph about your bakery through Instagram or Facebook. You have to use the hashtag: #JakeTheBaker2020 for your entry to be considered a valid entry. Here are some ideas you can discuss in your entry:

• Talk about how you give back to your community.

• How do consider yourself a part of your neighbourhood?

• What is your bakery’s speciality?

• Tell us how your bakery got its first start.

GIVE PEAS A CHANCE

Bakers Journal had the chance to speak with Mariana Macovei, Project Leader, Ingredion Canada Ingredion Canada. We discussed the nature of functional baking, and what bakeries should consider when choosing a plant-based option for their menu.

For Ingredion, the first step begins with an in

depth customer inquiry as to their expectations: Bakers looking for a boost of protein in their bakery mixes have several options available for bean or pulse-based flours. Bakers looking for a glutenfree application have more options today than they did several years ago.

There are other options also available for dairy-free formulations, for bakeries looking to break into a vegan or plant-based product.

Either way, Macovei states that the process is collaborative. “From the functionality point of view, we really have to look at what the proposed products will bring to a recipe and how we would adjust the recipe to maximize functionality and also to make the product better.”

It’s about more than nutrition, according Macovei. Ultimately, taste is the main motivator in baked goods, functional or indul-

gent. However, there are some challenges in working with beans and dairy-alternatives. “We cannot take any of the ingredients and just replace it one-to-one.” explains Macovei. “Inevitably, we have to understand what’s the composition of the product. Whether it’s a flour, a concentrate, or an isolate we have to see what that particular ingredient brings to the application.” According to her, when it comes to

Flours made from legumes and fava bean isolate can add protein, fibre for gluten-free baking and those looking for cruelty-free options.

baked goods, one of the most challenging applications are the gluten free applications.

“Part of the issue for gluten-free baking lies with trying to build back the structure and also to enhance the quality,” explains Macovei. Gluten-free baked goods are often notorious for poor mouthfeel or a gritty texture. “In cases of gluten-free products we did see lots of improvements on the market, but this is where the ‘post’ products can play a major role in enhancing the texture, improving the whole experience of eating.”

}bit of resistance starch; the starch will help with the digestive system.”

Macovei is aware of the criticism that gluten-free breads get, and understands where consumers are

for an unpleasant flavour. Many companies use emulsifiers or fats to improve mouthfeel, but there are still challenges to making a loaf rise, taste moist and not gritty. “De -

“There are recipes available where different pulse flours wil replace traditional flour, and will bring a different texture to the table, and will bring good volume and open cell structure for breads.”

One particular success was Ingredion’s work with a gluten-free pita, made with chickpea flour, which also offers the advantage of offering some protein and a bit more fibre, than with standard gluten-free formulations. “For that particular application, the chickpea flour was a little bit above 10 per cent, in the recipe. So it will bring some micronutrients to it as well, because it is in the flour. Also, that particular recipe had a little

coming from. “They are looking at a gluten free formulation that tries to mimic traditional bread as closely as possible. There are recipes available where different pulse flours will replace the traditional flour, and they will bring a different texture to the table, they will bring good volume and open cell structure, in case of breads.” An added advantage to pulse flour? “It can eliminate Other protein sources like the animal protein sources, like egg whites or whey concentrate.”

A good or “traditional” loaf is measured by its height and palatability. Many gluten-free loaves are flatter, denser and known

creasing, reducing and almost bringing the sandiness to zero that gluten-free formulations are associated with,” are some key touchpoints for gluten-free flour baking. “Fava bean concentrate has a dual role, because it’s acting as a protein source, and also as an emulsifier, and this is one of the characteristics for fava bean protein.”

As for sugar reduction, when we try to reduce sugar — and this is traditionally across the board — not only in the bakery segment, we have to look at every application, every particular element, to make sure that we understand what sugar is doing in that case.

“When we replace sugar,

we have to bring back the sweetness level, we have to bring back the volumebulking properties. We have to bring back any caramelization or Maillard Reaction that goes into a bread application or a pastry application, for example,” states Macovei. “It’s so very important for the whole industry, not only for bakers, to understand what a customer needs. If we understand the customers’ needs to reformulate a particular segment or application with certain solutions that will work for a couple of applications, like added protein or gluten-free, but that might not work well for other applications.”

Food science is improving options for those with food allergies and the food industry’s need to provide options for a wide range of requests. Whether your bakery wants to meet vegans’ ethical standards, or provide allergy-free options, “giving peas a chance” might provide solutions for all. / BJ

Alternative flours like pea flour and chickpea flour can add a savoury flavour and protein to gluten-free baked goods.

BUSINESS STRATEGY

Running a business on myths, flawed business principles, and baseless assumptions creates confusion and a lack of strategic direction. A study of senior executives revealed the most important leadership behavior critical to company success is strategic thinking. As good strategy is at the core of any organization’s success, it’s important to understand the strategy myths that may be holding your team back from reaching success.

MYTH #1: STRATEGY COMES FROM SOMEBODY ELSE.

“We get our strategy from the brand team/ upper management;” A common refrain among managers in other areas who are asked who develops strategy. It’s wrong. The strategy that you execute should be your own strategy, as each group’s resources are going to be different. For instance, the sales team has different resources— time, talent, and budget—than the marketing team’s, IT’s or HR’s. How they allocate resources determines strategy. It’s important to understand company, product and other functional group strategies to ensure your strategies are in alignment. However, their strategies are not a replacement for yours.

}reallocation of resources throughout the year from underperforming areas to those with greater potential. Strategy is the primary vehicle for making these vital resource reallocation decisions, but as the survey showed, most leaders aren’t putting themselves or their teams in a position to succeed. If strategy in your organization is an annual event, you will not achieve sustained success.

Myth Buster: Conduct a monthly strategy tune-up where all levels meet to review and calibrate strategies.

MYTH #3: EXECUTION IS MORE IMPORTANT THAN STRATEGY ITSELF.

A study of 750 bankruptcies showed the number-one cause of bankruptcy was flawed strategy, not poor execution. You can have the most skilled driver and highest performance car in the world, but if you’re driving that car on a road headed over a cliff, you’re finished. A sign of a

A study of 750 bankruptcies show the number-one cause of bankruptcy was flawed strategy, not poor execution.

myopic view is that everything is “either/ or,” rather than allowing, “and.” Strategy and execution are important, but all great businesses begin with insightful strategy.

different from our competitors’ in ways customers value?” Doing the same things in the same ways as competitors, only trying to do them a little faster or better, blurs the line of value between your company and competitors. Remember, competitive advantage is defined as “providing superior value to customers,”not “beating the competition by being better.”

Myth Buster: Identify your value to specific customer groups by writing out your value proposition in one sentence.

MYTH #5:

STRATEGY IS IDENTICAL TO MISSION, VISION, OR GOALS. Since strategy is an abstract concept, it is often interchanged with the terms vision, mission and goals. Mission is your current purpose and vision is your future purpose, or aspirational end game. Goals are what you’re trying to achieve and strategy is how you’ll allocate resources to achieve goals.

Misusing business terms on a regular basis is like a physicist randomly interchanging element’s chemical structures from the Periodic Table. You can say that the chemical structure of hydrogen is the chemical structure for gold, but that doesn’t mean it’s correct. Starting with an inexact statement of strategy will derail all other aspects of planning and turn your business into the equivalent of a school volcano science project with vinegar and too much baking soda.

Myth Buster: Identify the corporate strategies, product strategies, functional group strategies and yours, then align.

MYTH #2: STRATEGY IS A ONCE-AYEAR PROCESS.

At a strategy webinar for CEOs, a question was posed: “How often do you and your team meet to update your strategies?” The percentage of CEOs that meet with their teams to assess and calibrate strategies more frequently than four times a year is only 16.9 per cent, with nearly half saying once a year, or “we don’t meet at all.”

A study of large companies showed that the main driver of revenue growth is the

Myth Buster: Take time to create differentiated strategy built on insights that lead to unique customer value, then shape an execution plan that includes roles, responsibilities, communication vehicles, time frames and metrics.

MYTH #4: STRATEGY MEANS

BEING

BETTER

THAN

COMPETITORS. Your products and services are not better than your competitors. Why? Because “better” is subjective. Is blueberry pie better than banana cream pie? It depends who you ask. “Is our product better than our competitors’?” is the wrong question. The real question is, “how is our product

Myth Buster: Clearly distinguish goals, strategies, mission and vision each other. If left unchecked, strategy myths can cause your business to fail. A ten-year study of 103 companies showed that the number-one cause of business failure is bad strategy. Arm your team with these myth busters and your business will soar. / BJ

Rich Horwath is a bestselling author; his most recent book is StrategyMan vs. The AntiStrategy Squad: Using Strategic Thinking to Defeat Bad Strategy and Save Your Plan. Sign up for the free newsletter Strategic Thinker, visit: www.StrategySkills.com.

The Toronto Congress Centre South Building, Halls A, B & C Toronto, ON Canada

Trade Show Hours: 11:00 am - 5:00 pm daily

Monday Conference Sessions will be prior to 11:00 am

Produced by:

Join approximately 4,500 baking & food industry professionals from retail, in-store & commercial bakeries, grocery stores & foodservice outlets.

Visit the Trade Show with more than a 100,000 sq. ft. of space showcasing ingredients, equipment, services, technology and baked goods (fresh, proof & bake,par-baked, freezer-to-oven, thaw & serve)

Located in the Toronto area, the facility is easily accessible by public transit & major highways. It is only minutes from the Toronto International Airport

2 DAYS OF TRADE SHOW

Registration required

11:00 am – 5:00 pm daily

The Toronto Congress Centre

South Building, Halls A, B & C Toronto, ON Canada

The Toronto Congress Centre South Building, Halls A, B & C Toronto, ON Canada

To keep your business successful it’s important to stay on top of what is happening in the baking industry. Bakery Showcase 2020 provides a host of opportunities to source new suppliers, connect with current suppliers, as well as discover new trends and products. Visit the trade show floor to see unlimited possibilities in baking ingredients, equipment, services, technology, packaging and baked goods (fresh, proof & bake, parbaked, freezer to oven, thaw & serve) and much, much more!

In a world of accelerating change and innovation, the food industry is no longer a spectator. Followers fear change as a disruptive force. Leaders embrace change as a catalyst for growth. John Chan from Pearl Strategy will take you on a tour through 10 trends, technologies and forces that have the potential to change the bakery industry. Then it’s over to you to bring the innovation. Presented by: John Chan, Managing Director, Pearl Strategy and Innovation Design 10:00 am – 11:00 am Rising Dough: Taking Your Bakery’s Operational Performance To The Next Level

In a lively presentation, Mitchell Osak from MNP will outline the key developments impacting the Canadian baking industry and its implication on your business. Based on these insights as well as learnings from other food and manufacturing industries, Mitchell will provide some ‘best practice’ strategies and actions on profitably, growing your business and improving efficiencies. Presented by: Mitchell Osak, Partner, Consulting, MNP

The Art of Baking with California Raisins and American Peanuts

This year’s feature area is brought to you by California raisins and American peanuts. Watch demos of delicious and nutritious baked goods using raisins and peanuts during the show – and be sure to try a sample! Come by on April 27 for the final judging of the Great California Raisin Baking Contest with six talented bakers presenting their fresh ideas.

THANK YOU TO OUR SPONSORS

As of February 3, 2020

(all prices include HST)

2 Day trade show badge April 26 to April 27

(Does not include access to Conference Paid Sessions)

Conference Paid Sessions (Monday April 27 Only)

EARLY BIRD REGISTRATION RATE valid until April 8

*BAKER / RETAILER / FOODSERVICE SUPPLIERS

REGULAR REGISTRATION RATE from April 9 onwards & at the door

*BAKER / RETAILER / FOODSERVICE SUPPLIERS

$25 early bird/$35 regular per session (held only on Monday April 27)

Complimentry Trade Show Passes cannot be applied to sessions

*Valid only for those qualifying for the Bakers/Retailer/Foodservice /Accredited Schools Category

Bakery Showcase 2020 is pleased to have designated the Delta Hotels Toronto Airport & Conference Centre as it’s official hotel.

Located directly across the street from event venue, easy walking distance.

Delta Hotels Toronto Airport & Conference Centre

655 Dixon Rd, Toronto, ON M9W 1J3

Phone: 416-244-1711 or 1-844-706-1192

Room Rate $179 (plus taxes and feesQuoted in Canadian Dollars) Cut-off date for special room rate is March 24, 2020

Please quote the special group rate for Bakery Showcase 2020 Event to ensure that you receive the special room rate.

Bakery Showcase 2020 is produced by the Baking Association of Canada (BAC), the industry association representing Canada’s over $8 billion baking industry. BAC’s mission statement is to empower our members in providing nutritious and delicious baked goods to consumers in Canada and around the world through leading public policy, knowledge transfer and networking.

Baking Association of Canada

7895 Tranmere Dr., Suite 202, Mississauga, ON L5S 1V9

Tel: 905-405-0288 or Toll Free in North America 1-888-674-BAKE (2253)

Fax: 905-405-0993 • Email: info@baking.ca

Hotel Information Web-site: www.baking.ca

BAKERY SHOWCASE 2020

Last year’s Bakery Showcase featured discussions dealing with issues such as the front- of-package labeling laws and concerns for automation to replace artisan bakeries.

Paul Hetherington, the president and CEO of the Baking Association of Canada (BAC) has worked tirelessly with to bring a range of business experts, ingredient leaders and equipment providers under one roof. Hetherington and his staff organized the event to educate baking industry professionals and bring the best in Canada’s baking world under one roof.

Every year, the speakers focus on topics of interest to both expert and start-up bakeries. This year’s speakers will focus on opportunity spaces for growth and business strategies to help bakers gain insights to building their business and developping strategies and best practices to grow their company.

Topics this year are will focus on the business of baking; John Chan of Pearl Strategies and Innovative Design Inc. will discuss “ten trends and technologies” that will affect those in the baking industry.

Mitchell Osak from MNP will outline the key developments that will impact Canadian bakers. His session promises to help attendees learn from other bakeries and food manufacturing industries. Attendees will learn key tips to help improve efficiencies and grow profits.

Of course, no Bakery Showcase would be complete without revealing the winner of the annual Jake The Baker contest. Each year, the founding sponsor and Bakers Journal receive entries from all across Canada. Bakers describe their commitment to their neighbourhood and their craft; They are the backbone of Canada’s economy; entrepreneurs are more likely to start a new bakery than any other industry. The contest celebrates who did something special with their bakery, forged personal connections to their clients or created an innovative

take on pastry or bread.

Last year’s Jake the Baker winner was Dooher’s Bakery from Campbellford, ON. They raised funds for their local hospital, contributed day old goods to the school and were generally seen as a pillar of their community.

The Jake the Baker award would not be possible without Ardent Mills sponsorship. The company’s core values of

community and spirit are in focus in the search for 2020’s Jake The Baker’s entries. Without Ardent Mills, the founding sponsor, we wouldn’t be able to celebrate the best in Canadian baking.

The BAC, Bakers Journal, the judges of the Jake the Baker Contest and the countless hands who helped organize 2020’s Showcase feels that this year will be its best show, yet. / BJ

Future bakers, such as students of L’École Hôtelière De La Montérégie demonstrate their skills at the Bakery Showcase.

Ardent Mills, the Founding Sponsor of the Jake The Baker contest during last year’s show in Montreal. The contest honours bakers who make a difference in their community.

BAKERS AND CANNABIS 2.0

Pierre Killeen, Cannabis Industry Business and Public Affairs Executive spoke with Bakers Journal as to how bakers can spot opportunity and educate themsleves on how cannabis 2.0 is changing the industry.

“The cannabis industry is a complex and highly regulated industry,” explained Killeen. “[Canada’s] very good at cultivating cannabis, but probably not so good at making loaded cakes and cookies; that’s a real opportunity as this industry evolves.”

Cannabis was removed from the Controlled Substances Act in October 17, 2018, but it had taken another year to make products baked or “edibles” legal. Killen aimed to clarify the difference between hemp, cannabis, cannabidiol, THC and CBD.

According to Killeen, Cannabis is an industry that looks much like the baking industry, with suppliers and ingredients to bakers and marketers.

}According to The Cannabis Act, hemp is basically a form of cannabis that has been modified and has a lower amount of THC, it has less than point 0.3 per cent of THC. “Practically speaking, if you were to just have, or if you were to smoke hemp or ingesting, there would be no psychoactive effect from the THC.” He reassures bakers that want to use hemp seeds or hemp oil in baking that there are no residual psychotropics that would harm adults or children.

Edibles are changing the field of alternative ingredients. Much like a allergens, or a confection made with alcohol, heightened vigilance during production and sales are necessary.

There is a window in a micro-processing license to rapid economic development: This is a much lower barrier to entry in terms of the regulatory burden in order to get a microprocessor license.

many regulations. “My metaphor for this is there’s a set of glasses that you have to wear, to look through certain lenses. So, everything that you do in this industry, you’ll have to look through those lenses: That’s the regulatory landscape. This is relative. It’s new. It’s complicated and a lot of times it doesn’t make sense. But these are the type of things important to do with a foundation strategy or system, to protect public health of Canadians.

the 10,000 people working in this industry right now. They will always look back to these policy objectives to say, ‘That’s not what we’re here for. We’re here to protect public health and public safety.’”

Killeen states that as Canada is a Federally run country, there are three levels of Government that has be dealt with in cannabis and the food industry.

Killeen adds that at this relatively early stage of the prohibitions repeal, we are just really starting to understand the impact and the influence of the two major cannabinoids on human physiology.

Killeen’s explanation of how to handle either CBD baking or THCinfused baking involves dealing with

So, how do we have a quality standards system that ensures that the product Canadians have access to, as consumer is all safe? How can you be assured that the supply chain is legal in this industry, and that the bad players in this industry cannot participate in the legal industry? “Know that sustainable cannabis industry is not on the policy agenda, at this stage, explains Killeen. “We need to think about

From a Federal perspective, bakers need have the department’s original licensing first, in order to participate in the industry. At that level, there is proper control for different products, control over the operations of the cannabis company, marketing promotion packaging, labeling medical cannabis and the export of cannabis.

“If you’re thinking of getting in to this industry you’re going to need a license,” admonished Killeen. “In order to produce an edible cannabis product you’re going to have to deal with Health Canada, and that regulatory process.”

On the provincial side, the individual provinces are responsible for distribution, re-sale, age of consumption and the place

and consumption. And they also play a role in the taxation of the product. And when it comes to a municipal city level, in some provinces across the country cities, provinces may have a say in zoning matters, which impacts how cannabis businesses that can be set up.

“We have six different types of licenses,” explains Killeen. “Early in the industry, we were very vertically integrated. There was a cultivation license, and a processing license, a research license, and a sales license. When it comes to licensing, you’re looking at five major things that licenses would cover.”

Killeen states one such element would involve personal security: managers, directors of the company, and employees that are at high levels within the company and have supervisory responsibilities, are required to have security check.

Then, there is also site security, physical security around perimeters such as videos and fencing. “Good news is the regulators created a microprocessor license,” suggested Killeen. “That really lowers the barrier to entry and the cost of location for businesses that want to get into the processing of the creation of cannabis edibles. The cannabis tracking system has been created by the federal government, so your requirements and input information go into the system. It allows the Government of Canada to track your entire industry. And finally, you have a record keeping and reporting requirements for the system within your own company.”

Killeen adds that the quality standard that was created by the federal government is is sort of modeled on GMP (Good

Manufacturing Practices.) When working with the edibles regulations as part of the quality assurance system, bakers will need a quality assurance person. “That person has to understand the food production process and have experience in the food industry. You can not make food and edibles in the same building. The regulator was very worried about cross contamination. It’s a regulatory requirement.”

The next part of the process is that all products, all lots have to be tested by an independent third party right before they’re released to the public. “The product has to be sent to a third-party lab, they have to test for concentrations of cannabinoids, principally CBD, and THC. Then, there’s a test for pesticides, you get your certificate back, and then you’re able to release that product.

“You need a different facility to bake and sell your cannabis edibles. It has to be a separate building, you can’t have one line of food going to Loblaws and another line of food going to a dispensary,” clarified Killeen. “ I think what gets even more interesting is that the province of Ontario has recently announced that if you have a microprocessing license, you can also sell directly from the facility.”

“You’re allowed to process 1600 kilograms of cannabis per year. That’s 600,000 rounds. Looking at my numbers, we’ve got about 6 million units of edible cannabis you can produce here on one set of licenses. So, there is an opportunity, there is a window in this microprocessing license to rapid economic development: This is a much lower barrier to entry in terms of the regulatory burden

in order to get that license.”

Killeen suggests that small bakery operators could get a cannabis extraction machine, for a smaller footprint in a small facility, produce cannabis edibles and sell directly to consumers. However, as a microprocessor, the limit is the same as for a larger bakery: THC in the product, a cookie, a cake a croissant, has a limit of 10 milligrams per unit. Killeen notes that there are no limits in terms of the amount of CBD you can have.

“Then, there’s a requirement that all cannabis edibles be shelf stable, anything that’s less than 90 days shelf stable, you have to basically put on the label the shelf life of this product. So, no dairy products, like in cannoli.

“When comes to marketing, it’s a restrictive environment. Nonetheless, you can market to people over the age of 18 in environments that are controlled, or are educated, so you could have a market in for instance, in a bar.

“You can do direct mail, and you’ll often see in the online world so you can have an age gated market opportunity. So there’s a lot of innovation in digital marketing around cannabis in HD environments. No promotion of health and cosmetic methods. You can’t say ‘this will help you sleep’ or ‘this will help you relax.’

“Sales can only happen through a legally licensed retailer. If you’re in the medical cannabis industry, you can sell directly to the client. You’ll have an online channel that will link directly to medical patients.”

Killeen believes that as legislators become more comfortable with this, bakers will probably going to see an opening up of the opportunities around retail.

Packaging and labels on the package: Packages must be child resistant. “There’s strict labeling rules around THC and CBD, and how to include the nutritional facts table in the product, states Killen. “Luckily, the regulators have allowed peel-back labels and accordion labels, so you can stick all the information that you require on them.”

“So, today’s market? At a high level that’s probably a 10 to $15 billion a year business in Canada. I think we’re in a premature market,” admits Killen. “It’s going to take some time to get there. But that’s the scope of the opportunity.” / BJ

An aging population and climate change booms the Vegan demand

The new generation of consumers knows they will grow older and wish to do so in a fit condition and in a healthy environment.

PLANT-BASED AND VEGAN

The number of vegans, flexitarians, and meat-reducers are growing strong.

CThe Vegan diet contains:

onstant research and insights into the consumer trend landscape helps customers make more informed business decisions and better meet demands in the marketplace. Regularly identifying and refreshing corporate trend reports to provide a view on what’s happening in the marketplace, consumer behaviors, and macro influencers. This information helps create innovative ideas and thinking to consult bakers on opportunities to better meet consumer needs.

With our latest view to what’s trending, eight consumer trends were identified:

• Enlightened Eating

• Blissful Indulgence

• #Eatertainment

• My Food ID

• Transparency 360

• Mashup Adventure

• Just For Me

• Twenty-Five 7

}or Vegan... What is the difference?

10% are vegetarian or vegan of Millenials

Increasing desire for healthier and more sustainable products with the same eating sensation as traditional non-vegan products

• Alternative - plant-based milk: soy milk, almond milk, soy yogurt, etc. • No dairy • Alternative - plant-based cheese • No cheese • Alternative - maple syrup, agave syrup, etc. • No honey • No eggs

The Enlightened Eating Trend details how people seek great tasting, pure and simple products free from artifical ingredients. They seek foods that are loaded with nutrients to fuel their bodies.

“BADDIES” OUT, “GOODIES” IN

The Enlightened Eating trend details how people seek great tasting, pure, and simple products free from artificial ingredients. They seek foods that are loaded with nutrients to fuel their bodies and support a health-conscious lifestyle. People are eating healthier and seeking opportunities to get the “baddies out” by avoiding undesirable ingredients and replacing them with simple and pure ingredients. Additionally, they seek to get the “goodies in” by eating foods with added nutrients like fruits and veggies, protein, herbs and spices and ancient grains.

Younger consumers, like Millennials, associate health with plant-based and vegan diets. They are concerned with artificial, hard-to-pronounce ingredients, allergens, and animal products. Vegan has become more mainstream, as 84 per cent of consumers know about vegan and 39 per cent have tried vegan products. 1

For bakers, vegan and plant-based replacements can provide the dual benefit of protein and better color development.

We know consumers have learned, and come to expect, that health doesn’t have to replace great taste. The ideal solution for bakers combines the best of both worlds with a balance of healthy and delicious.

SOCIAL MEDIA’S EFFECT ON CONSUMERS

With social media like Instagram and Facebook, individual who post regularly and have a strong following are known as influencers; they can drive sales from bakeries, confectioners and essentially anyone in the food industry that has eye-catching pictures or a strong online presence.

Influencers are more than just the “cool kids” in a high school who shape trends or drive the popularity of products. An influencer builds a following by building trust. How do they gain a following, and how can anyone in the food industry get on that bandwagon?

Using hashtags (#) to draw in readers and viewers to advertise or celebrate food is not new. Many bakeries, confections and fans of both have use the tag to call

attention to holidays (#ValentinesDay), emotional states (#EatingMyFeelings) or to declare a personal opinion (#ChocolateIsBest).

The social media angle is not to be dismissed: Three separate trends, Blissful Indulgence, #Eathertainment and My Food ID are all interconnected and use online media to drive opinion or generate discussion. Websites and social media sites are filled with luscious images of decadent desserts, and social media posts (and re-posts) of the same. This creates a cascading effect of social media users posting their personal preferences, which creates an online profile, or a “Food ID” that consumers can relate to, or be identified by for marketing purposes.

For instance, health-conscious consumers may have a Food ID that uses hashtags like, “EatingClean” or “WholeFoodLiving” where someone who eats for pleasure would post a photo of brightly coloured doughnuts with the tag, #Eatertainment.

“TRANSPARENCY 360”

People have access to more information and knowledge than ever before and in return, expectations for food transparency are growing beyond ingredient quality.

More now than ever, consumers want

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CHRISTY TOPPING DISPENSER & CONVEYOR SYSTEMS

Consistent, reliable dispensing and delivery of dry and moist topping ingredients is why Christy Topping Dispensers and Conveyors lead the industry. Our products durability and engineered simplicity provide topping solutions that have withstood the test of time. Do you have a problem ingredient? Christy's engineers will develop a solution specifically for your needs.

DEPOSIT DRY OR MOIST MATERIALS:

• Deposit within a pan/peel, in rows, across the belt or spot deposits

• Easy and fast pattern changes with deposit density controls

• Agitation hoppers in custom and standard sizes

• Affordable, quality stainless steel wash down construction

• Interchangeable components for ingredient and size changes

• Dedicated flour and corn meal dusting systems

• Mounts to existing conveyors or Christy conveyor

• C-Stand mounts on casters

• Straight conveyors

• Offset conveyors

• 180 degree curve conveyors

• 90 degree curve conveyors

• Specialty performance conveyors

• Incline conveyors

• Reciprocating conveyors

• Right angle transfer conveyors

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop.

The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the why’s and how’s of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between.

For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

details about a product’s supply chain including resourcing and production. Your customers want to feel good about supporting local businesses and buying products that are ethically sourced. Additionally, consumers also expect companies to prioritize sustainability.

Generation Z and millennials grew up with technology, and value transparency and access to detailed information.

• Younger generations have been nicknamed ‘food evangelists’ because

they are a new class of empowered food critics who influence others through social media, driving transparency into the mainstream.

• 73 per cent of consumers feel better about food companies that are transparent about their products.

• 71 per cent of consumers now pay close attention to ingredients and want to know everything that’s in their food.

“JUST FOR ME” AND “MASHUP

INNOVATION

ADVENTURES”

Mashup Adventures features more than a combination of sweet and savoury. Today’s foodie adventure-seeker may look for cross-cultural flavours with surprising combinations and twists give people a low-risk way to be adventurous and have unique sensory experiences. This may be something like cheese paired with cocoa powder, or a German pastry stuffed with an Asian-inspired filling.

“Just For Me” highlights personalization, from personal preferences aimed at returning customers, or building a base of return customers by learning their food allergies and/or favourite flavours. Just For Me is not mutually exclusive from other factors; someone with a taste for a Mashup Adventure may have a Just For Me profile detailing their preference.

The success of Global ‘ Veganuary’ each year more participants

Every year, more people sign up to embrace the vegan lifestyle for at least one month. January is the perfect month as many people have a healthy lifestyle as a new year resolution.

TWENTY-FIVE 7

With the growing trend of food kits to save time on shopping and dinner planning, today’s consumer is fixated on time. Many Millennials and Generation Z consumers work more than one job, and time is at a premium.

a day a the overworked feel they have experienced, instead of working TwentyFour 7, today’s workers are burned out and looking for any way possible to save time. Consumers are looking to maximize the hours in each day. They look for easy, efficient experiences that won’t comprom ise food quality, and the perception behind plant-based foods is that it is less timeintensive food option. / BJ

1 Datassentials FLAVOR Study, 2019

Jennifer LaPaugh is the senior director, regional & artisanal channel marketing at Dawn Foods.

•

environmentally friendly packaging. Last year, Unilever pledged to reduce the amount of plastic packaging it produces annually by about 14 percent by 2025. In addition, Bimbo Bakeries USA committed to using 100 percent sustainable packaging by 2025.

When utilizing plastic-free materials, manufacturers must find new ways to preserve bakery products and prevent food recalls. “In order to ensure a safe product yet avoid false readings, we advise our customers to only purchase recycled cardboard and compostable materials from a supplier that has a metal detection system on site; ensuring their packaging is free from contamination before it enters their factory,” advises DiGirolamo.

Use of metalized film can also prove challenging. Bread and cookie companies often use it to preserve their products and increase its aesthetic appeal, but its metal content causes a signal on the detector.

PROBLEMS WITH PALM OIL

The food industry utilizes about 90 per cent of palm oil, a component used in many bakery products as emulsifiers, margarine, and chocolate. However, growing demand has caused consumer concern over deforestation, animal extinction, and child labor. Mintel’s Future of Biscuits, Cookies and Crackers report predicts that concerns over ingredient will drive palm-oil-free innovation over the next two years.

Pierre DiGirolamo shares advice about food safety and how technology is changing to make life easier for the modern bakery.

However, processed foods with new recipe formulations can cause problems for inspection machines, explains DiGirolamo. “The ingredients used to make bakery products like snack bars and cookies are often dropped into a drum before being pressed into the required shape. If a contaminant such as a piece of metal falls into the drum rollers, it will get flattened and crushed, running the risk of it being incorporated into the final product.”

A BRIGHT FUTURE

As food trends evolve, inspection machine manufacturers will continue to work closely with bakery producers to develop solutions that address food safety and mirror the latest ingredient and packaging trends. / BJ

Pierre DiGirolamo, Director, Fortress Technology, Director of Fortress Technology, a privately-owned Toronto based company. Fortress Technology is a metal detection manufacturer that, since its inception in 1996, custom manufactures metal detectors to suit its customers’ needs, application and specification while ensuring optimal performance.

Bakers Journal has the latest in baking industry news, the newest equipment in the field and has all the info about upcoming food industry trends. bakersjournal.com

Spring is around the corner, and for those looking for a touch of green in their baking, here’s a way make your cupcake display bloom indoors even though it’s still cold and grey outside.

Turn your pastry display case into a terrarium with these delicious blooms

The bright green makes for a cheerful St. Paddy’s alternative to leprechauns and four leaf clovers; perfect for those looking to bring a treat to the office on Earth Day in April, or just looking for an excuse to green a centerpiece on a table with cupcakes.

MATCHA MACADAMIA NUT DOUGHNUTS SUCCULENT CUPCAKES

Matcha adds a touch of elegance to the workaday doughnut. This brings a hint of spring in its light green colour and the taste is a cozy suggestion of tea with an elevated ingredient. Suggest this to clients who want to bring an international flare to a morning meeting with a selection of these doughnuts for the office.

INGREDIENTS

• #00008474 Dawn

Exceptional® _Sweet Sour Cream Old Fashioned Mix 50#

• #00672560 Dawn Exceptional® _Enhanced Stability White Flat Icing 43#

• #00018952 Dawn

Exceptional® _Fon Dip Enhanced Stability White Flat Icing 50#

• #02367838 JF Braun #5 Macadamia Nut 25#, chopped

• Culinary matcha

PREPARATIONS

1. Prepare donut mix according to bag instructions. Fry and let cool completely.

2. Mix together 1 tbs matcha powder and 1 pound white ﬂat icing.

3. Dip donut in icing, sprinkle with macadamia nuts.

4. Drizzle with ﬂat icing.

INGREDIENTS

• #02494889 Dawn Exceptional® _Baker’s Request Honey Cake Mix 25#

• #02406032 Dawn Exceptional® _Ground Fruit Peach Filling Pouch Pak 12/2#

• #02439918 Dawn Exceptional® _White Buttercreme Style Icing 32#

• #02342799 Novacart 2.5 x 1.625 White Baking Cups

• Bourbon Flavoring

• Fresh Peaches

PREPARATIONS

1. Mix cake according to bag instructions. Scoop 1.5 oz batter into each cavity of cupcake pan.

2. Bake at 350°F until cupcakes spring back lightly when touched. Cool completely.

3. Using a small round cutter, remove the center of each cupcake, pipe in peach filling.

4. Mix together 3 lbs of buttercreme and 1 tbs of bourbon ﬂavoring.

5. Ice cupcakes with prepared buttercreme and decorate with fresh peach slices.

BY JANE DUMMER, RD

CANNABIS 2.0

Challenges and opportunities: what is the 2020 outlook for edibles?

In Canada, regulations governing cannabis edibles came into force on October 17, 2019, one year after the legalization of recreational marijuana. The journey to the retail shelf has been slower than anticipated for authorized cannabis edibles. Even though the regulations were announced in October, manufacturers had to submit their product and package details to Health Canada for final approval over a 60-day period. Therefore, by mid-December legal edibles could have been on shelves across Canada. The industry is expecting edible products will attract customers who are unwilling to smoke cannabis or try vape products with cannabinoids.

}Sylvain Charlebois, Scientific Director, Agri-food Analytics Lab, Dalhousie University identifies, “There are numerous challenges that face companies and new cannabis products, not the least of which is consumer education and a strict regulatory regime that limits cannabinoid content, promotion, and manufacturing. We believe strict regulations are delaying that process more than expected for legal edibles. In most provinces, delays have been reported. Our biggest concern has always been about the black market. If legal products are not available, or too expensive, the black market will certainly find a way to provide the illicit product the consumer will be looking for, including edibles.”

size surveyed are still concerned they may eat too much cannabis-infused food and worry that the effects would be too strong. From my research, there seems to be some general confusion around CBD edible products and THC edible products.

Janice

Newell Bissex, MS, RDN, FAND,

Start low and go slow is my advice. It’s important to remember that an edible can take up to 2 hours to take effect and if you over-consume, it will not be enjoyable.”

— Janice Newell Bissex

Along with regulatory hurdles, consumer education is another important piece for these new products. From the 2019 survey research lead by Charlebois at Dalhousie University, it was concluded more (an increase of 13 per cent from 2017 research) Canadians see cannabis, specifically CBD as a healthy ingredient. However, 60 per cent of the 1051 sample

Holistic Cannabis Practitioner and Culinary Nutritionist explains, “Of course, the big difference is that a CBD edible will not have psychotropic effects. It will not make you ‘high’ like THC edibles. Most of my clients prefer a CBD edible since they use CBD for anxiety, pain, insomnia, and other conditions. If someone is only looking for the high, they can choose a THC edible. Start low and go slow is my advice. It’s important to remember that an edible can take up to 2 hours to take effect and if you over consume it will not be enjoyable. With edibles, THC tolerance is top of mind for consumers across Canada and USA. Newell Bissex, recommends for a first-time edible user to start at 2.5 to 5mg THC. 10mg is fine for a more experienced user but not for a novice. An edible with a blend of CBD and THC can be a good option for many because the CBD in the product can tamp down on the psycho-activity of the THC, allowing people to get a large enough dose to find relief and get the medical benefits of both cannabinoids without getting too high.”

Formulating beyond gummies and sweet treats is something Newell Bissex is hoping to see more of from the edible industry. As a science-based nutritionist, she wants the availability edibles with nutrient dense ingredients including seeds, nuts, dried fruit and honey for both medical and recreational use. Also, Newell Bissex stated that cannabinoid absorption is enhanced when combined with a fat source. It’s best to create an edible with healthy fats like the ones in nuts, seeds, and plant-based oils.

Within the current regulatory framework, I believe 2020 will be a year of overcoming the challenges and embracing the opportunities for companies in the cannabis edible space to properly grow the legal market across Canada. / 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