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Plant-based” was once associated with “health food,” but a new generation of bakers are bringing indulgence to baked goods free from animal products like eggs and dairy. For the full story, see page 17.
BY NAOMI SZEBEN
It seems strange to observe that only year ago, the world experienced a worldwide pandemic for the second time in roughly a century. The world changed dramatically, in terms of economics, and marketing. Not since the last quarantine from the Influenza epidemic in 1918 did people become as concerned about their health and dietary habits.
There’s something about spring that encourages everyone to look forward, set their clocks ahead by an hour, but this season has us looking back. Consumers in both eras were – and still are – interested in staying healthy. The connection between food and health were made vital as the Influenza shook the world. L
Last year, yeast manufacturers found demand like no previous year. Shelves of every variety of yeast were emptying fast. Bakeries also reported an uptick in sales of comfort foods, and foods that advertised probiotic, or immune strengthening ingredients. In 1918, the popular ingredient of choice was lemons. Today, we can’t imagine a time when North Americans didn’t know what to do with lemons outside of the occasional cocktail or lemon cake. Due to a terrible season of drought and freezing winter, the citrus market was failing. It was clever marketing that helped save American citrus groves during the 1918 pandemic. Don Francisco of the California Fruit Grower’s Exchange helped design industrial citrus presses to create fresh juice, and worked carefully with advertising campaigns to inform the public that hot lemonade and eating lemons would beat the flu. The Exchange was careful advertise the product as healthful, “but always with care not to suggest that lemons are to be classed with medicines.” Health-aware consumers may want to protect and fight COVID symptoms, but like advertisers from a hundred years ago, should be wary of advertising probiotic ingredients as a potential cure.
“Bakers can learn from the past and start to market towards a public that is looking for more plant-based ingredients.”
The health halo is not new, but its effects far reaching. We’ve treated ourselves to health cures, new diets and fresh wholesome ingredients as a way to stay healthy, much as Kellogg’s health sanatorium in the late 1800’s did. Bakers can learn from the past and start to market towards a public that is looking for more plant-based ingredients. If not necessarily as a health food, many are buying dairy-free, egg-free pastry as a form of indulging while still meeting the trend for healthy ingredients. Spring is normally about planning, seeing what trends are cropping up, what’s the growing season going to bring us in terms of fruit or plant-based recipes. More than ever, a shell-shocked nation is looking for something that will keep us healthy, but provide comfort or the illusion of luxury. Where the plant-based eater may (or may not) consume some dairy or egg, knowing the difference is crucial for labelling, and to keep your business going. Plant-based baking appears to be filling in that space for those who feel that “plant-based” is the same as “nutritious.” A brownie made with lentils might provide more fibre and protein, but should still considered a treat, not a salad.
In this issue, there are bakers who are creating marvellous treats that were traditionally made with butter and/or eggs, but are meeting the demands of a public that are looking for an option that might either be cruelty-free, or offer the illusion of being healthier, not including animal products. Your customers may not necessarily be vegan by ethos, but want to sample plant-based food as a form of harm-reduction; they can now have their (sort of) healthier cake, and eat it, too. / BJ
MARCH 2021 | VOL. 81, NO. 2
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briefly | New faces at Ardent Mills and AMF Bakery Systems, and Nestlé encourages diversity in the food industry | for more news in the baking world, check out our website, www.bakersjournal.com
Ardent Mills announced that Jonathan Aplin has joined the company as vice president of marketing.
In this role, Aplin will be responsible for the overall marketing strategy and plan execution with a focus on delivering growth for customers.
As part of the company’s long-term strategy, Aplin will further strengthen customer experience and help expand Ardent Mills’ innovation pipeline.
Aplin comes to Ardent Mills from Dawn Foods, where he spent more than six years leading the global brand and communications. Prior, he served in a number of marketing and brand roles in the entertainment industry and was a strategy consultant for the world’s largest branding agency. He has worked across a wide array of industries, collaborating with some of the world’s largest companies in the entertainment, logistics and CPG sectors.
“Ardent Mills has a strong vision for growth based on their values of trust, serving, simplicity and safety,” said Aplin. “They have an authentic combination of purpose, values and innovation that inspires people to do their best work for customers every day, and I am thrilled to join the team.”
Nestlé Canada announced a partnership with CEE Centre for Young Black Professionals, a community-based organization dedicated to addressing economic and social barriers affecting Black youth (18-29 years). With this partnership, Nestlé will financially support the Kitchen Masters Program and introduce Nestlé Professional’s Young Culinary Talents Program (YOCUTA) for Black youth in Toronto’s priority investment neighbourhoods.
The CEE Centre for Young Black Professional’s Kitchen Masters program is a 16-week program that equips Black youth between the ages of 18 to 30 years old, who are currently out of school and out of work, with relevant skills and training needed to develop a career out of their love for food and find a successful career in the culinary industry.
AMF Bakery Systems welcomes new U.S. Midwest regional account manager
AMF Bakery Systems (AMF) welcomed Alexander Beuschlein as Midwest regional account manager for the United States. Beuschlein will focus on fostering new customer relationships and strengthening production line support for existing bakery customers in specialty segments including artisan bread and rolls, pizza, flatbreads, cakes, pies, pastries, and croissants.
“Beuschlein’s goal is to help solidify AMF’s position as the baking partner of choice for commercial bakeries around the world,” mentioned Guillaume Joly, director of sales, U.S. and Canada for the specialty baked goods segments in a press release. “His in depth knowledge of sheeting, depositing and laminating applications will contribute to the Company’s success in delivering the most optimal production solutions for bakers producing artisan breads, pizzas, cakes and other specialty baked goods.”
A graduate of Dietrich Bonhoeffer Gymnasium – Wertheim in Germany, Beuschlein is a native German with fluency in both English and French. Prior to his sales roles in commercial baking, Alex achieved success in a variety of customer service and sales leadership roles within the German banking industry as well.
Beuschlein will be based in Montreal, Canada as he supports customer relationships throughout the midwestern United States.
From the latest in chocolate couverture to the latest in industrial baking equipment, Bakers Journal keeps you “in the know.” for more on new products for the baking industry, check out our website, www.bakersjournal.com
Comax unveils line of tropical flavours
Tropical flavours are popular during the summer, but giving someone a taste of summertime during the cold months can be like taking a trip to the tropics without a plane ticket.
Comax released the “Greetings From The Tropics Collection” in six flavours: Coconut, Guava, Mango, Papaya, Passionfruit, and Pineapple. These tropical flavour variations are made to be natural, water-soluble, liquid, non-GMO, and allergen-free.
This versatile flavour range can be used in a variety of applications including non-alcoholic and alcoholic beverages, baked goods and confections, savoury sauces, and entrees as well as dairy and plant-based products. “Comax is thrilled to offer our customers this refreshing and exotic fruit collection,” stated Catherine Armstrong, vice president of corporate
The bulk bag filler with wooden pallet dispenser from Best Process Solutions automatically places an empty pallet under a bulk bag before filling.
Between 14-16 pallets can be loaded for staging into the pallet dispenser. Controls automatically remove the bottom pallet from the stack and place it below the bulk bag before filling occurs.
Once the bulk bag is filled, a power roller discharges the filled bulk bag and pallet onto an accumulation conveyor (not shown) for transport to warehouse. The wooden pallet dispenser reduces the need for an operator to place an empty pallet under each bag, thus reducing the operators needed to maintain a high bag filling rate.
communications for Comax Flavors in a press release.
Coconut: Fresh shredded coconut harmoniously blends creamy and milky characteristics with sweet and fruity tropical accords.
Guava: Exotic and creamy, vibrant guava highlights fresh green, mildly sour nuances with subtle spicy and citrus attributes with sulphurous base notes.
Mango: Pulpy and creamy, mango is refreshingly juicy with tropical citrus accents and faint sulphurous attributes.
Papaya: Sweet and creamy, papaya offers fruity green accords with hints of melon and a mild sulphurous background.
Passionfruit: Robust and tangy, passionfruit is anchored by juicy, tart, citrus, and tropical notes with delicate floral nuances and an anticipated sulphurous base.
Pineapple: Juicy, sun-kissed tropical pineapple mingles with faint creamy accents and slightly cooked acidic nuances.
Plant-based milk products are experiencing a boost in popularity, and more bakeries are looking towards using injecting steam as a means of sterilizing and diluting liquid drink products.
According to reports, sales of vegan-friendly, plant-based milks have surged over the past two years. In response to this increased customer demand, HRS Heat Exchangers has added a new Direct Steam Injection System to its established range of pasteurization and sterilization systems.
The benefit of sterilizing using direct steam injection is the speed of the process, with sterilization temperatures of 212to 293°F. being reached in around a second, much quicker than the fastest heat exchanger systems. For products such as plant milks, this rapid heating prevents cooking of the product and
formation of caramel-type compounds which can darken the product or produce unwanted flavours.
Some products, such as oat milk, also benefit from the additional dilution with water which the steam injection provides. In most cases, however the water which is added during the steam injection process needs to be removed from the end product. This is normally achieved using flash evaporation to remove excess steam and help cool the product, but there is a danger that volatile aromatic compounds can be lost, which could have a negative impact on certain products, such as fruit juices.
For this reason, not all products are suitable for steam injection.For products where direct steam injection is desirable, HRS Heat Exchangers has introduced the HRS DSI Series, which injects food grade steam into liquid products, providing an instant increase in the thermal process. Matt Hale, International Sales & Marketing Director at HRS Heat Exchangers, commented in a press release: “At HRS, we are always looking to provide full system solutions for the thermal treatment processes required by our clients. Aspart of this we have introduced the DSI Series of steam injection modules for the pasteurization and sterilization of products such as increasingly popular plant milks. The first DSI Series unit has been running successfully for a number of months now and we are pleased to be able to offer another solution to our customers.”
BY DR. STEVE YACOVELLI
The Top 6 factors helping companies and their morale improve that everyone should know
If you turn to most organizations—including your own— you’ll likely be able to list out the “core values” that anyone within the workplace should embody. You’ll see words like “integrity,” “team work,” and “customer focus” listed.
Regardless of what your organizational values are, it’s showing time and again that there really are six fundamental competencies that anyone should focus their energy on if they want to not just survive but thrive in today’s workplace. And the best part: you probably already have an awesome handle on most of them.
}You may be thinking, “Wait a minute: you say ‘leader,’ but I’m not a leader.” A “leader” really is anyone who needs to influence and lead within the organization. That could be a department head leading a corporate function, a project manager leading a team to accomplish a goal, an individual contributor with no formal leadership authority. Everyone within today’s workplace is indeed a leader one way or another.
What’s interesting about the six areas is that they are very intertwined. Being your authentic self as a leader requires having courage; building relationships and requires effective communication skills.
1. Being Authentic
A smart leader is authentic: they conduct business as their true selves, they are truthful, and have self-awareness of their skills and abilities. They know what they bring to the table as well as where they lack competence. Nothing erodes trust (your ultimate goal) by being insincere and fake. Authentic leaders are genuine.
2. Having Leadership Courage
Leadership courage isn’t that action hero kind of courage, but it’s being brave enough to do the right thing, even if it’s against the majority (or your bosses or customers). Having courage allows you to
It’s really these six factors: Being authentic, having courage, leveraging empathy, using inclusive communication, building relationships, and shaping culture.
not get stuck in a rut, but to try new things, be innovative, have those more challenging conversations, ask “why are we doing it this way?” and be able to speak up and put yourself out there.
3. Leveraging Empathy
If you’re in a work situation where you need to interact with co-workers, bosses, direct reports, or customers, then guess what? You’re a leader!
There’s been a lot conversation about what are “the right” competencies that someone serious about their own leadership development should focus on. But when you look at the field, it’s really these six factors:
1. Being Authentic
2. Having Leadership Courage
3. Leveraging Empathy
4. Using Inclusive Communication
5. Building Relationships
6. Shaping Culture
A leader who leverages empathy puts themselves in other people’s shoes. They think about situations from not just their own position but that of the other person. Smart leaders know that emotions and logic both play a part in the modern workplace, and they are open to listening and learning about the context of others within their team.
4. Inclusive Communication
So much can be said about effective communication leading to leadership success, but let’s focus on just one aspect: effective listening. Smart leaders who engage in effective listening show respect and that they are paying attention to the speaker. Leveraging effective listening allows team members to not just be heard but feel that you as the leader are present
and paying attention. As the saying goes you do have two ears and one mouth for a reason—you should be listening twice as much as you speak.
5. Building Relationships
Here’s a big, giant, crazy secret: building relationships leads to leadership success. It’s not to say the other leadership competencies aren’t important, but if you focus on building relationships using some of the other competencies here (like effective communication and being authentic), you can accomplish anything. Work gets done when you leverage your relationships (and doing so builds trust … there’s that “t” word again).
As a smart leader, you’ll want to shape and influence your organizational culture for the better (this is sometimes called “change management”). How can you do this? Through ensuring the six parts of a true change management program are in place: (1) mobilize an active and visible executive sponsor (that could be you!), (2) dedicate someone(s) to manage the change process, (3) apply a structured approach and process to the change, (4) engage with team members and encourage their participation, (5) communicate frequently and openly, and (6) integrate and engage with effective project management best practices.
Being a smart and effective leader isn’t easy, and there’s so much you can do to start or continue to grow as a leader. By focusing on these six competencies as a starting point, you will not only “amp up” your own leadership effectiveness, you’ll also improve the performance of those around your organization. That makes the workplace a little more enjoyable for everyone. / BJ
Dr. Steve Yacovelli is the owner and principal of TopDog Learning Group, LLC, a learning and development, leadership, change management, and diversity and consulting firm based in Orlando, FL, with affiliates across the globe. With over twenty-five years’ experience, Steve is a rare breed that understands the power of using academic theory and applying it to the “real” world for better results. www.topdoglearning.biz.
• Front Cover Story • Travel to Bakery Showcase 2021 *see website for specifics
BY DIANE CHIASSON
3 major ways for bakery operations to recover financially once the pandemic (or other monetary crises) are finally over
Times of crisis and challenges are always difficult for bakery owners and operators, but they also provide opportunities for business operators to innovate. Independent bakery retailers have had to work really hard during this pandemic. Failure is not an option when you are a bakery owner. You have spent many years building your store and spending money to succeed. Why stop now? Changing marketing tactics and scaling down menus are just some things that bakeries are doing to stay in business. Consider these three ways to recover quickly after the pandemic.
}Bakeries are often the heart of many communities. Focus on connecting with your customers and your community. You should always stay in touch with your customers, whether you are open or closed. Your customers care about you and your business, especially those who are regular customers. Never before have we seen local communities rally to support small businesses. Ensure that your customers think of you when they decide to shop around for their upcoming events like graduations, weddings, etc. Danny Meyer, the famous restaurateur and author of Setting the Table: The Transforming Power of Hospitality and Business says it perfectly: “Business, like life, is all about how you make people feel. It’s that simple, and it’s that hard.” During these challenging times, people are still looking for bakery and coffee operations to provide that same level of comfort they have experienced in the past.
Are you encouraging your social media fans to subscribe to your newsletter? Have you thought of SMS (short message service), a text messaging service? Once you have built these lists, you have an opportunity to have “sales conversations” with customers by sending them relevant messages. Customer communication should be consistent and can take place through various formats.
The top subjects you should be communicating with your customers: your bakery’s safety, strict cleaning policies, and sanitation measures. Your takeout, delivery or curbside pickup options. Your future plans for your bakery. Your current hours of operations. You should also include messages of community support.
There are only three ways to increase revenue for your bakery operation. Get
Tap online marketplaces to expand your market. Pick the top 4-6 things you want to be known for. Talk about one of those things via your social media platforms.
new customers, have your current customers spending more money per visit, and get current customers returning more often. For years, Starbuck used this strategy successfully. If you bought a coffee in the morning, Starbuck gave you a printed receipt with an offer to return the same day, for a dollar off your next purchase. These offers created goodwill with their best customers.
customer. Train your employees to say, “Thank you, and don’t forget to view our special on our website. If you come back within a week, you can get a free___.”
Quality bakery products and friendly local customer service have not changed since the start of the pandemic. Continue building relationships now, which will turn into future sales. Your bakery business should be based on clients needs: quality, reliability, ease, and accuracy. Your product mix should always include high-quality products and ingredients. Satisfy as many dietary and lifestyle preferences as possible. Make yourself known to both existing customers and your future clients.
Start building your customer list. You may have already captured people’s email addresses on your website, but ensure you’re doing it in-store as well.
Offer a free gift with purchase. This can be enough to entice passersby. Try to create a free offer with no strings attached: Free offers always get the most activity. Buy a birthday cake and get a free greeting card. What about 13 cookies for the price of 12? There’s proof that offering one “free item” will get about three times more redemption than offering a price or percentage discount. Create expiration dates: This gives customers a sense of urgency. You can set up your POS system to offer one on printed receipts. You could create a small advertising card placed in front of your cash register for more impact. Your staff should also point out the offer to the
For the time being, the best way to build relationships is online. Appear consistently with relevant, helpful advice. Getting the word out is key and that’s why it’s important that you develop your social media brand. Tap online marketplaces to expand your market. Pick the top 4-6 things you want to be known for. Talk about one of those things via your social media platforms. Focus on ingredients, baking techniques, decorations, new and unusual flavours. To alleviate people’s safety concerns, broadcast your cleanliness standards. For example, announce that you are cleaning surfaces every half hour; you limit the number of customers in-store to help with physical distancing and use mobile payments to avoid handling cash or credit cards. Proactively communicate changes and try to focus on socially-distanced shopping to set customer’s minds at ease. Make sure to update your location, bakery hours, including temporary closings or modified hours, takeout or delivery options. / BJ
Diane Chiasson, FCSI, president of Chiasson Consultants Inc., has been helping foodservice, hospitality and retail operators increase sales for over 35 years by providing innovative and revenue-increasing food service and retail merchandising programs, interior design, branding, menu engineering, marketing and promotional campaigns. Contact her at 416-926-1338, toll-free at 1-888-926-6655 or chiasson@chiassonconsultlants.com , or visit www.chiassonconsultants.com
On January 26, 2021, The BAC Ontario Chapter partnered with Loyalist College Applied Research to bring baking professionals a webinar primer about baking with cannabis.
Called, “Cannabis Edibles for Bakers: Insights Into Baking Quality Edibles,” it was co-hosted by Barb Allen from ARC and Chef Scott Royce, discussing the challenges that bakers and confectioners might meet when baking or making sweets with cannabinoids.
The event was introduced by Dr. Kari Kramp, the head of Laboratory/Scientific Manager for the Applied Research Centre for Natural Products and Medical Cannabis at Loyalist College (ARC.) “We have an absolutely tremendous team. I’d say that is our biggest strength from our research and technical staff perspective, from our students, is the experiential learning opportunities that they gain and working for the center. It’s fantastic. And we have business and operations specialists that have developed over time and extensive network across not only our region but across the country.” Dr. Kramp adds that ARC is capable of working with a partner or clients on a particular project to help identify gaps.
}“When we talk about having potency of THC in your products, you need to keep that in mind because you can actually have this active THC ingredient degrade in your product if it’s exposed to light and exposed to oxygen.” — Barb Allen
Barb Allen, the instructor of Cannabis Applied Science and postgraduate program, and researcher within ARC’s natural products in Canada, discussed the scientific challenges that complemented the art of baking. Allen covered the basics of terpenes and cannabinoids. “It’s really the buds, that are the major powerhouses of producing the cannabinoids and they’re harvested, dried, trimmed and cured, and then the cannabinoids are extracted in many cases. Gone are the days of chopping up the cannabis and putting it right in.”
Allen and Chef Scott Royce feel that the
market for cannabis-infused baked goods or candy or, “edibles” are a growing market. The webinar hosts recommended that attendees ask themselves if they wanted their ideal customer to be a recreational user who is looking for THC for a psychotropic high, or one who uses CBD (non-psychotropic to manage pain. Now that cannabis has been legal for a little more than three years, there has been growing commercial interest, particularly since the pandemic. While most of that interest was determined to be recreational, the number of consumers interested in buying CBD-infused goods to deal with anxiety and physical discomfort is increasing. While the dose per “unit”
or per serving for THC remains 10mg, there is no limit yet to dosing for CBD.
“You’ll find is that people that are looking for CBD in their medical treatments,” said Allen. “They may go to much, much higher doses. You’ll see that CBD would be something that you’re going to need to think about if that is the intention of your particular product, if it is for those kind of medical purposes.”
Allen states that there is “very, very strong evidence” for cannabinoids in the treatment of chronic pain in treatment.
“Especially those that are in chemotherapy-type treatments, and also for spasticity due to multiple sclerosis.”
The key point that Allen wanted attendees to pick up on was that the physical or chemical properties of cannabinoids are not soluble in water.
“These are the type of molecules that in the pharmaceutical industry we might have even described as ‘brick dust,’ they’re not going into water very easily.
And so this is absolutely critical this type of property to a particular recipe that you might be making.” Allen recommended that bakers use fats like butter or coconut oils for vegan options when trying to incorporate cannabis into baking. “Cannabinoids are stable as emulsions in most oils.” However, Allen cautioned, “they are sensitive to UV radiation, and they are also highly sensitive to oxidation. When we talk about having potency of THC in your products, you need to keep that in mind, because you can actually have this active THC ingredient degrade in your product if it’s exposed to light and exposed to oxygen.”
Most bakers concerns, aside from potency is the overall effect that their baked product will have on their clients. Some describe an energizing effect when consuming an edible, and other experience a relaxed sensation. This is due to the presence of cannabinoids, aside from THC and CBD, as well as terpenes. Different strains of cannabis will present different benefits. For instance, one strain of cannabis could contain THC, and terpenes like pinene; the entourage effect reflects the effect tat combination of terpenes and cannabinoids have working together. The TCH might help a client with sleep, while the cannabinoid or CBD might aid with pain and inflammation.
The terpenes are known for their distinctive smell; some bakers will prefer a certain strain over another to highlight its herbal flavour. Some cannabis strains have a terpene called limonene, which give citrus its strong citrus scent, and is favoured by cannabis bakers. Other strains of marijuana have floral fragrances, similar to lavender. The alternatives to “skunky” buds are more diverse than bakers might think.
Chef Royce said, when chefs talk about extracts there’s two schools of thought: the co2 extract, versus the solvent-based extract. “Generally speaking, the solvent based extracts are less widely used, because the clients are concerned about the process baking that will be similar to the use of palm oil. This product is considered ‘less clean’ or pure by some in the cannabis space. Clients in the marketplace are concerned with residual solvents, potentially in the product. Distillate cannabis is extracted into a crude oil and refined. This product is stripped of all flavour, and the final product is a viscous honey coloured oil. This is the most commonly used product that we see in edibles today. It’s largely due to the fact that the product is odourless and mostly flavourless.”
Once the cannabis has been heat-treated to activate the THC or CBD, cannabinoids can then be extracted into a carrier oil, for example butter or coconut oil, for vegan or vegetable-based baking. “That product has terpenes intact and has the most prominent cannabis flavour; it is similar to clarified butter. If we’re using butter for that extraction, it’s important to note that the milk solids are removed during that infusion, and that could affect the creaming of the butter in your recipe or the spread of your dough,” cautioned Royce.
Next, alcohol, so cannabinoids are also alcohol soluble, the product that we see on the market for this are called ‘tinctures.’ The cannabinoids are soaked out of the decarboxylate cannabis, and then the alcohol is removed from the mixture, leaving an oil based, usually green, yellow coloured mixture.
“They do have a varying level of stability,” continued Royce. “So, when we’re choosing our extract for edibles, it’s important to consider its viscosity color, aroma, flavour and cannabinoid profile in the art, the rest of the extract that we choose is largely recipe dependent. There’s so many variables, it’s best to look at recipes in a case by case scenario.” / BJ
With the launch of the Food Labelling Modernization initiative (now known as Food Product Innovation regulations) and Health Canada Healthy Eating Strategy, the Baking Association of Canada (BAC) and other industry stakeholders expressed a need for better coordination between Health Canada and the Canadian Food Inspection Agency (CFIA), as multiple, sequential label changes impose a financial burden on industry.
With delays in the publication of other labelling changes including Front of Package Labelling and CFIA Food Labelling Modernisation, BAC requested that Health Canada provide an extension to the current December 14, 2021 compliance date for the Nutrition Labelling changes. On February 2, 2021 Health Canada confirmed (via an Letter to Industry provided on next page) that the compliance date will remain the same. However, given the challenges imposed by COVID-19, CFIA will focus its efforts on education and compliance promotion for the first year, until December 14, 2022. As of December 15, 2022, CFIA will verify compliance and apply enforcement discretion in cases
where non-compliant companies have detailed plans showing how they intend to meet the new requirements at the earliest possible time.
Furthermore Health Canada and CFIA launched an online public consultation on a draft policy to confirm that it provides the appropriate level of certainty
for, and coordination of, future food labelling changes. The consultation is being held over a 60-day period from February to April 2021. Health Canada and CFIA will continue to collaborate when developing food labelling regulatory proposals to support alignment of compliance dates, as appropriate.
February 2, 2021
February 2, 2021
Dear Stakeholders:
Dear Stakeholders:
Diet-related chronic diseases are a major public health issue in Canada. Health Canada remains committed to the promotion of healthy eating. Access to safe and nutritious food is essential to Canadians’ health, and daily food choices can have widespread and long-term impacts. Improving food labelling information is one of the key elements to make it easier for Canadians to make healthier food choices.
Diet-related chronic diseases are a major public health issue in Canada. Health Canada remains committed to the promotion of healthy eating. Access to safe and nutritious food is essential to Canadians’ health , and daily food choices can have widespread and long-term impacts. Improving food labelling information is one of the key elements to make it easier for Canadians to make hea lthier food choices.
As part of the Healthy Eating Strategy, amendments to the Food and Drug Regulations related to nutrition labelling were published on December 14, 2016. These amendments will improve the Nutrition Facts table and list of ingredients to make them easier to understand thereby helping Canadians to make informed choices. A five-year transition period, ending on December 14, 2021, was provided to allow sufficient time for industry to make the necessary changes to their labels and also to use up any existing stocks of labels already printed to comply with current requirements.
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Moving forward, Health Canada and the CFIA, with the support of Agriculture and AgriFood Canada, will establish a predictable cycle to align future food label changes
Moving forward, Health Canada and the CFIA, with the support of Agriculture and AgriFood Canada, will establish a predictable cycle to align future food label changes
This commitment was included in the government’s Agri-food and Aquaculture Roadmap (June 2019). As proposed in this new policy, the first compliance date for future changes to food labelling regulations would be January 1, 2026. This consultation is open for 60 days, from February 2 to April 3, 2021. We will look forward to hearing your views.
As part of the Healthy Eating Strategy, a mendments to the Food and Drug Regulations related to nutrition labelling were published on December 14, 2016. These amendments will improve the Nutrition Facts table and list of ingredients to make them easier to understand thereby helping Canadians to make informed choices A five-year transition period, ending on December 14, 2021, was provided to allow sufficient time for industry to make the necessary changes to their labels and also to use up any existing stocks of labels already printed to comply with current requireme nts
Health Canada and the Canadian Food Inspection Agency (CFIA) have heard from several industry groups that due to challenges caused by the COVID-19 pandemic more time may be needed to meet the new requirements. While the end of the transition period for the nutrition labelling amendments will remain December 14, 2021, flexibility will be provided to support the food industry. For the first year (until December 14, 2022), the CFIA will focus its efforts on education and compliance promotion. As of December 15, 2022, CFIA will verify compliance and apply enforcement discretion in cases where non-compliant companies have detailed plans showing how they intend to meet the new requirements at the earliest possible time. CFIA guidance will provide further information.
Other food labelling initiatives, such as front-of-package nutrition labelling, continue to be a priority for Health Canada but timing is delayed due to the unprecedented COVID-19 pandemic. Rest assured that we will keep you informed as new information becomes available on the timing of these other initiatives.
This commitment was included in the government’s Agri-food and Aquaculture Roadmap (June 2019). As proposed in this new policy, the first compliance date for future changes to food labelling regulations would be January 1, 2026. This consultation is open for 60 days, from February 2 to April 3, 2021. We will look forward to hearing your views.
Should you have any questions related to compliance with the nutrition labelling regulations, please contact CFIA.
Should you have any questions related to compliance with the nutrition labelling regulations, please contact CFIA.
For any other inquiries related to nutrition labelling, please contact Health Canada at hc.bns-bsn.sc@canada.ca
Moving forward, Health Canada and the CFIA, with the support of Agriculture and Agri-Food Canada, will establish a predictable cycle to align future food label changes. This commitment was included in the government’s Agri-food and Aquaculture Roadmap (June 2019). As proposed in this new policy, the first compliance date for future changes to food labelling regulations would be January 1, 2026. This consultation is open for 60 days, from February 2 to April 3, 2021. We will look forward to hearing your views.
For any other inquiries related to nutrition labelling, please contact Health Canada at hc.bns-bsn.sc@canada.ca
Should you have any questions related to compliance with the nutrition labelling regulations, please contact CFIA.
For any other inquiries related to nutrition labelling, please contact Health Canada at hc.bns-bsn.sc@canada.ca.
Health Canada and the Canadian Food Inspection Agency (CFIA) have heard from several industry groups that due to challenges caused by the COVID-19 pandemic more time may be needed to meet the new requirements. While the end of the transition period for the nutrition labelling amendments will remain December 14, 2021, flexibility will be provided to support the food industry. For the first year (until December 14, 2022), the CFIA will focus its efforts on education and compliance promotion. As of December 15, 2022, CFIA will verify compliance and apply enforcement discretion in cases where non-compliant companies have detailed plans showing how they intend to meet the new requirements at the earliest possible time. CFIA guidance will provide further information.
Sincerely,
Sincerely,
Sincerely,
Other food labelling initiatives, such as front-of-package nutrition labelling, continue to be a priority for Health Canada but timing is delayed due to the unprecedented COVID19 pandemic Rest assured that we will keep you informed as new information becomes available on the timing of these other initiatives.
Manon Bombardier
Manon Bombardier
Colleen Barnes
Manon Bombardier
A/Associate Assistant Deputy Minister
Health Products and Food Branch
A/Associate Assistant Deputy Minister
Health Canada
Health Products and Food Branch
Health Canada
Colleen Barnes
Vice President
Colleen Barnes
A/Associate Assistant Deputy Minister Vice President
Vice President
Policy and Programs Branch
Canadian Food Inspection Agency
Policy and Programs Branch
Health Products and Food Branch Policy and Programs Branch Health Canada Canadian Food Inspection Agency
Canadian Food Inspection Agency
Dave Fuller, MBA is the author of the book Profit Yourself Health and an award winning Certified Professional Business Coach with the firm Pivotleader. Have a sales story to tell? Email dave@pivotleader.com
Like many entrepreneurs and sales professionals, I have been selling since I was a teenager. Over the years, I have hawked worms, newspapers and pins, chocolate bars and books door to door, knives and lamps on street corners, vitamins and herbs in retail and online, and eventually, advertising, as well as coaching services and training to companies. I think I have been pretty good at it. In fact, I have to say that I love to sell, because if I can get a transaction right, I am matching a product or service with someone who is pleased to make a well timed, suitable purchase.
While not everyone feels comfortable in sales, a career in sales can be very rewarding. Not only can you make a great living in sales and provide for your family, the execution of successful sales, can convey a sense of personal accomplishment and increased self-confidence. So, what are the keys to being successful in sales?
A career in sales can be fun and rewarding but it takes a positive mindset that enjoys challenges and creating solutions.
1. Treat Others the Way You Would Like to be Treated! There is a sense of satisfaction when you develop a relationship with your customers in dealing honestly with them. In this way, we garner respect and people trust us. When there is trust in a sales relationship, closing the sale is just a natural progression of respecting others and treating them just as we wish to be treated. Unfortunately, in the past, sales people have acquired a bad rap because of the odd disrespectful and inconsiderate sales individual.
2. Know Why you are selling! Without well-informed motivation, sales can be a struggle my probabilities of success were best achieved when I clearly understood why I was in sales. Perhaps it was a goal I had set for my self for the use of the money. Many times, I had to sell goods or services to cover my expenses and keep a roof over my head and that of my family. Having clarity about what you want is paramount to being successful in sales.
3. Plan or Fail! Many sales professionals fail because they don’t plan and if they do plan, they don’t follow through on their plans. Making sales and hitting targets relies on having a plan and understanding the key tasks that determine success. Successful sales people should know the exact profit on an average sale and the necessary number of sales needed to hit their targets. This will determine the amount of activity necessary for success. If you think that you need to make 100 calls a week to hit your targets, that means you will have to be doing a minimum of 20 calls per day. Blocking time as well as being prepared and organized are keys to successful sales. A career in sales can be fun and rewarding but it takes a positive mindset that enjoys challenges and creating solutions. When we understand our reasons for selling, have a plan for success and are ready and willing to treat others the way we would like to be treated, our sales career will take off.
You are involved in the Canadian baking industry, care about consumers, and understand the value of being connected and informed. Here is what we will do for you and your success.
As the industry’s voice with government, BAC responds to key competitiveness issues including nutrition policy, product labelling and the environment on your behalf.
This flagship event for Canada’s baking industry is the place for connecting, learning and building relations, and additional B2B events hosted across Canada are ideal forums for your business growth.
Provide Resources & Information
Expert assistance and latest resources support your business success while The Bulletin and Bakers Journal keeps you fully informed.
We tell the baking story to consumers debunking myths and sharing the positive.
By partnering with colleges and universities and providing scholarships we support education and career pathways where skills are needed.
Offer Discounts & Savings
Member perks are providing savings with insurance and group RRSPs and discounts on Bakery Showcase exhibitor space, website links, etc.
BY
KAREN BARR
The vegetarian and vegan population in Canada continues to grow. A study conducted by Dalhouise University in 2018, concluded that 10 per cent, or 2.3 million consumers said they were vegetarian. The figures were up from the 900 000 reported 15 years prior. Additionally, 850,000 people said they were vegan. The study also reported most of this group, were under the age of 35. British Columbia leads the way in animal free eating movement.
British Columbia is not the only province in Canada, with successful vegan bakeries. In Montreal, Quebec, a city known for its classically delicious pastries based on butter, cream, and eggs, one bakery stands out for maintaining the taste, while eliminating all animal products.
Sophie Sucrée’s company mandate is to make the world a little more vegan. Milène Laoun opened the business seven years ago to help expandthe marketplace and offer more vegan options.
“I was a baker of made-to-order cakes before I went vegan. Then, once I became vegan, I realized my baking practices were not in line with my beliefs,” says Laoun, an advocate of animal rights. She notes that there are many reasons someone may choose to become vegan, such as environmental concerns, personal health, religion, or economic reasons.
}“I wanted to show people that vegan can be delicious.” Then, she adds, “I don’t limit my products to the vegan market. Many customers just wander in and buy something from the showcase. Later, they are surprised to learn how the products are made.”
Vegan cakes still pack decadent flavour and present as elegantly as traditional cakes.
For chocolate ganache, coconut milk replaces cream. For whipped cream, soy milk and coconut oil do the trick. For butter, Laoun says, “we don’t replace it with unhealthy fats like shortening or margarine.”
Eliminating butter, cream and eggs and finding a replacement for each, varies from product to product. “We work by finding the propose of the item in the
original recipe,” says Laoun. “For example, if the eggs in a recipe are used to bind a cake, then flax seed can replace eggs. If the eggs are used for leavening, then a combination of starches and baking soda can be added. And, for whipping without using egg white, aqua
fava or the soaking liquid from chickpeas can be used.”
For chocolate ganache, coconut milk replaces cream. For whipped cream, soy milk and coconut oil will do the trick.
For butter, Laoun says, “we don’t replace it with unhealthy fats like shortening or margarine. Instead, we use a homemade butter we make from coconut oil and soy.”
One of the most popular items at Sophie Sucrée is the feta puff pastry. They make their own almond-based feta using almonds, lemon juice, olive
oil and salt. It is then blended with a high-speed blender into a thick cream.
A source of pride at the bakery is the croissants. “It is hard finding a good vegan croissant,” admits Laoun. “It is quite rare.” Croissants are made with wheat flour, coconut oil, soy milk, sunflower oil, sugar, yeast, sea salt, organic apple cider vinegar, soya lecithin, xanthan gum, and agave syrup.
Then, there are cakes. Unbaked cherry cheesecakes are the pride of the showcase. Made with a cashew and oil-based, these cakes are topped with a cherry gel
and are available in 6-inch cakes, or by the slice.
Classic sponge cakes in vanilla, with vanilla icing and sprinkles or chocolate with chocolate icing top with chocolate ganache glaze fly out of the showcase. “The Red Velvet cake are iced with a cream cheese-flavoured icing. We make the flavour naturally, in house, with apple cider and nutritional yeast. It is our most controversial flavour.
It’s our most popular cake and those who love it, love it a lot,” says Laoun
“However some people are not accustomed to the flavours of the cream cheese icing and are very divided in how they feel about it.”
Laoun is thrilled with her decision in opening her business. “I love to see how much interest there is in vegan desserts. Serving customers decadent and satisfying vegan treats brings us closer to our goal and hopefully opens minds and sparks conversations.
Laura Incognito, owner at Little Tucker, in Calgary, Alberta, a company that makes vegan bakery snacks for her
Bakers Journal is hosting a free, virtual Bakers Innovation day to help your business thrive, and inspire your bakers to bring their best to the table. We’ll have the latest information about digestive health, wholesome ingredients and the latest trends in “making dough.”
Innovation Day will bring the food industry’s movers and shakers to you. This free online event features a round table with bakery experts, demonstrations from Canada’s top artisans and information on how to adapt to thrive during a pandemic.
Join us as we explore styles, techniques and unexpected ingredient combinations to help you delight customers and give your business an edge. Learn how to thrive during an economic downturn.
Stay tuned for more details: This event is FREE to all participants!
online shop and over 1000 retailers across the country, explains how she keeps her products free of animal- based ingredients. “Our recipes are rawmeaning there is no baking or cooking involved. To bind our ingredients together, without the use of traditional binders such as eggs, we use wet ingredients, such as date paste and nut butters, which allow everything to stick together. We also do not use any dairy products.”
Her snacks are high in protein, which is important in a vegan diet. “We use a blend of whole foods that are naturally high in protein such as nuts, nut butter, hemp seeds and chia seeds,” she says.
When asked what the top selling products is at Little Tucker, Incognito says, “Our Snickaroo Bites, which are a feel-good version of a traditional chocolate bar. These bites are made from nut butter and data caramel and are wrapped in house made chocolate and crunchy peanuts.” She explains that customers love these because it allows them to indulge in something that tastes like the chocolate bars they grew up with, but made entirely from natural, plant-based ingredients. “It’s the perfect bite to satisfy your sweet tooth,” she says.
As for the second most popular product, Incognito says it is the Salted Caramel Energy Bar. “It gets its sweet caramel taste from a superfood fruit called Lucuma, grown in South America. This energy ball is great for people wanting to avoid crazy sugar spikes.” It’s made from a blend of dates, lucuma, pink Himalayan sea salt, almond butter, vanilla, cinnamon and coconut, giving it
a perfectly smooth flavour. “It’s the yummiest snack for when you’re craving something functional.”
Now, that veganism has entered the mainstream, more general bakeries are adding vegan options for their customers to select from. Savvy bakers and pastry chefs should not miss the opportunity to craft new vegan bakery good, while attracting a larger marketplace. / BJ
Karen Barr writes about arts, culture and
cuisine. She is a graduate of George Brown College and is a Red Seal pastry chef.
Bakers Journal learned that according to Statistics Canada, people aged 65 or older “and recent immigrants were “less likely to choose products for ethical reasons, compated with 30 per cent of hose aged 45 to 54.” Bakers who have an older clientele may want to market their plant-based goods based on flavour or its purported support for healthier lifestyles.
BY KAMESH ELLAJOSYULA
Anew year is often an occasion to work on building new habits, and the current climate has focused attention on wellness and sustainability. With 60 per cent of global consumers making more sustainable purchases since the beginning of the pandemic, it is no surprise that a more environmentally friendly plant-based diet is becoming more popular. According to the Plant Based Foods Association, sales of vegan products rose by 90 per cent in the first lockdown of 2020, and more people are
considering incorporating more plant-based solutions into their diets. In fact, research by Innova named ‘plant-forward’ as the second largest trend of 2021, reaching more people as plant-based ingredients become more accessible, varied and sophisticated.
Plant-based alternatives to animal products are finding their way into the mainstream. When baking sweet products, this means the omittance of common baking ingredients such as eggs and dairy products. As well as playing a key role in leavening and texture, these ingredients might also add flavours or colours to the bakes, which adds a level of
complexity for bakers developing vegan products.
‘Egg-cellent’ alternatives
From traditional sponge cakes to pastries and beyond, eggs are an essential part of many bakery recipes. In many products, the eggs serve as both leavening agent in their ability to foam, and a suitable replacement can be found in baking soda or baking powder. These additions, however, could create a metallic “off” taste, which can be compensated for by adding enough of the appropriate flavourings – cinnamon or ginger, for example, or onion or garlic powders for a savoury bake. By using pastes or ground spices, the balance can be tailored to
provide the desired flavour while masking the unpleasant baking powder taste.
In addition to being used as a leavening agent, eggs are also useful for binding ingredients, especially in gluten-free bakes which use nut flours instead of wheat, where they can be replaced with a binding agent, such as mashed banana or a cornflour slurry. Additionally, nut flours are more sensitive to heat than their wheat-based counterparts, so the temperature of the oven must be well controlled and kept below 340 degrees (Fahrenheit) to prevent burning.
For baked goods where egg yolks feature heavily, the use of a plant-based alternative can
alter the appearance of the finished product. A yolk-based bread for example, such as challah, would not have the same golden colour without the egg. Similarly, products which are brushed with an egg wash, such as a tart or a croissant, do not have the same sheen without the egg. In these cases, manufacturers can replicate the visual effects of egg with natural colourings, such as turmeric, or brushing with a plant-based protein source such as almond milk to imitate the egg wash glaze.
Another key ingredient in many bakery products is butter, which must be replaced in plant-based bakes. Butter adds a creamy mouthfeel and richness of flavour that is hard to replicate, but innovations with a variety of nuts can be used to mimic the taste. Almond and cashew butter, for instance, have a creamy consistency and a less potent flavour than peanut butter, making them good substitutions for dairy in baked goods. A buttery product may also bake to a more golden colour, so adding turmeric can help to replicate that appearance in a plant-based recipe. The same is true for savoury bakes that involve cheese, such as a cheese scone or cheesy bread. Many plant-based cheeses are made from soya or nut proteins, which do not have the same yellow or orange colour as the cheeses they are
imitating, so this colour needs to be added using turmeric or paprika. Additionally, those spices can also bring more flavour to cheese substitutes; for example, the addition of smoked paprika can help to make a plant-based smoked cheese taste smokier.
Butter and cheese are not the only dairy products used in baking. For example, milk powders are used in chocolate spreads for use in pain au chocolat and other baked goods, and these can be replaced with defatted nut flours, which have a similar effect and contain less fat than traditional nut flours, creating a plant-based spread with less fat. Additionally, milk or cream cheese are common ingredients in icing and whipped toppings for bakes, so a plant-based alternative is required to replicate this for vegan consumers. A coconut oil-based whipped topping allows bakers to step away from the traditional vanilla flavour, pairing instead with exciting tropical and fruity ingredients. The sweet flavour of coconut pairs well with a citrusy, or even spicy, ingredient, such as cardamom or white pepper, which adds depth of flavour and complements the coconut, rather than trying to mask it with vanilla.
The use of animal products in traditional baked goods can add flavour, richness and sensory appeal, but this doesn’t mean that plant-based varieties have to be bland or boring. To effectively substitute animal products, it is important to carefully consider the flavour enhancers that are added to the recipe, as they will replace the additional flavours of the eggs or dairy. This is where ingredients like spices and cocoa come in, which can be used to elevate the product
without compromising its plant-based status.
In recent months, there has been increasing demand for warming spices, including ginger, cinnamon and turmeric. These spices are typically added to quick breads such as banana or zucchini bread, adding an indulgent, celebratory flavour to a ‘healthier’ product. The growing interest in these bolder spices seems to have been inspired by similar trends in Asia, where baked goods featuring the flavours of matcha, miso or even wasabi are increasingly popular. These can add an umami layer to the product, as well as providing mood or energyboosting benefits.
On the other hand, a classic is a classic for a reason, and the timeless addition of cocoa to baked goods is still a global favourite. Especially in
plant-based products, the deep chocolate flavour brings back the richness that may have been missing without the butter or eggs, and without the need for as many artificial flavourings and additives due to cocoa’s rich flavour.
After an uncertain twelve months, many consumers are looking to their food choices to provide a sense of familiarity and comfort, without having to compromise on their personal ethics, health targets or plant-based goals. Manufacturers can provide solutions for this by ensuring that their range of plant-based products is varied, appealing and accessible. Plant-based baking is only growing in popularity. / BJ
Kamesh Ellajosyula is the Chief Innovation Officer, Olam Food Ingredients.
Vegan baking is on the rise as new alternatives to traditional ingredients make it easier for bakers to create plantbased desserts and pastries that are just as appealing as their conventional counterparts.
“I attribute the vegan baking trend to unprecedented concern about personal health, animal welfare, and environmental resources,” says Kara Nielsen, director of Food & Drink for trend forecasting company WGSN.
Nielsen adds that enthusiasm about the increasing availability of high-quality, plant-based ingredients is also driving interest in vegan baking. “There’s an excitement about the new products available that are empowering better vegan baking,” she says.
Egg substitute Just Plant Egg, Liberté Dairy-Free, and Maison Le Grand vegan butter were just a few of the plant-based ingredients to debut in Canada over the past year. Sproud, a Swedish milk alternative made from pea protein that launched in early 2021, is already gaining momentum with bakers. “It has a great texture and it’s very neutral-tasting, which makes it a hero product for vegan bakers,” says Maria Tegman, founder and CEO of Sproud.
}Tegman says her team hadn’t considered the success Sproud would have among bakers until they started receiving positive feedback from the baking community. “We had bakers contacting us saying, ‘This is fantastic. This is the product we’ve been looking for,’” she says.
“The committed vegan is still a very small percentage of people, but we also have the flexitarian person who is looking for opportunities to do better…It makes it easier for the person on the fence. The barriers to entry keep getting lower.”
need to shake it and it doesn’t split, so it’s very easy to work with,” she says.
the person on the fence. The barriers to entry keep getting lower.”
The response prompted Sproud to launch an unsweetened version of their plant-based milk, which Tegman says is particularly well-suited to baking because it gives bakers the flexibility to choose their own sweeteners. “You don’t
Nielson notes that the wider availability of vegan ingredients is making plant-based baking more appealing for flexitarians. “The committed vegan is still a very small percentage of people, but we also have the flexitarian person who is looking for opportunities to do better,” she says. “It makes it easier for
Flexitarians are a key customer base for Toronto-based bakery OMG Baked Goodness. Owner Lesley Mattina first dipped her toes into plant-based baking over a decade ago when a client requested a vegan option. “I had never made purposefully vegan baked goods before so it was a bit daunting,” says Mattina. “At the time, I thought that flavour or texture would be compromised by making something vegan. I thought you needed butter and cream and milk in order for things to be delicious.”
It took Mattina about three months
of trial-and-error to perfect her vegan chocolate cupcake recipe, but it’s become a menu staple at her bakery and one of her bestsellers to this day. She’s since added numerous other vegan items to her menu, while also continuing to offer conventional sweet and savoury baked goods. “Basically, in all of our product lines, there’s a vegan option available,” she says, “and these are not necessarily for people who are even wanting a vegan product. They just like the cupcake or the cookie and it just happens to be vegan.”
Mattina sees value in helping her customers pursue a flexitarian lifestyle. “It’s not realistic for everyone to have a plant-based diet overnight, but what I do think is absolutely attainable is for everyone to just eat a little bit less animal product on a regular basis. It’s not a sacrifice anymore, because there are really amazing food options that don’t include animal products.”
Mattina notes, however, that the higher prices of vegan baked goods compared to their conventional counterparts can sometimes be a sticking point for customers. Although the growing availability of plant-based ingredients has also meant gradually more approachable price points, bakers still typically need to charge customers more for vegan items than traditional baked goods in order to offset the steeper cost of ingredients.
Andreas Schwarzer, a baking and pastry arts instructor at Calgary’s Southern Alberta Institute of Technology
(SAIT), says it’s true that the most innovative plant-based ingredients often come at a higher cost. SAIT revamped its recipe modifications course two years ago to shift its focus from making substitutions to building recipes around cutting-edge ingredients, such as inulin, a fibre made from chicory root.
“For example, if we’re making a [traditional] lemon tart, it would cost us maybe $1.54 in ingredients. But if we use citrus fibre, inulin, any of these speciality ingredients, then our costs shoot up at least 50 per cent,” he says.
Mattina says that sometimes the solution is as simple as having open conversations about ingredients and their costs with customers. “I do have to have that conversation,” she says. “Our cupcakes are not $1.50 each and there are reasons behind that: they’re handmade and we’re a small boutique shop, but the real reason is the ingredients.”
Nielsen says that many customers are willing to pay more for plant-based items because they prioritize personal health, animal welfare, and environmental sustainability. “There probably will be a bit of a price premium for a while,” says Nielson. “But many people, especially younger people, they’re putting value on making food choices that are better for the planet, for themselves, and for animals.”
Mattina adds that the growing variety of vegan ingredients means there are also more products available that closer align with the values that cause consumers to choose a plant-
based diet in the first place. “We all know about the devils of palm oil now but for a while, our only option for a plant-based fat product to replace butter was made with palm oil,” she says. “A lot of people, they’re not eating animal products because they care about animals and the environment and the planet, so for that to be the only option, it’s really just not a good option at all.”
Sproud’s products, for example, come in eco-friendly packaging and also do not require refrigeration during transportation, which the company says cuts its carbon footprint by a third compared to other milk products. “It’s not only a good plant-based option, it’s also the most sustainable milk you can ever choose from,” says Tegman.
Sproud’s products also contain five times the protein of almond milk and three times the protein of oat milk. It makes Sproud’s milk alternative all the more appealing for bakers (and their customers) who are aiming to make a positive impact on their personal health and the environment by choosing plant-based ingredients.
“We’re really just on the edge of an exciting time where these alternatives make things more satisfying and less of a compromise,” says Nielson. / BJ
Jessica Huras is a Toronto-based food writer. Her work has also appeared in the Globe and Mail, Elle, Sharp, and TVO, among other major Canadian publications. You can reach her at jesshuras@gmail.com
BY JANE DUMMER, RD
Advances in baking with pulses, an affordable and sustainable plant protein
We know consumers are scanning the nutritional content of their foods, and that includes bakery products. Pulses check many boxes when it comes to nutrition including protein, fibre, and micronutrients. People are looking for the inclusion of healthy ingredients and pulses fit that category. Also, there is a continued need for free-from products in the baking sector including gluten-free, dairy-free, nut-free, and egg-free. Pulses and pulse ingredients tick the box as functional ‘replacer’ ingredients to meet this consumer demand. It has been five years since the International Year of Pulses (IYP). As part of the worldwide marking campaign, consumers were urged to eat more beans, lentils, chickpeas, and peas. As a result, companies were challenged to include more pulses in their products. Let’s dive into how baking applications and opportunities with pulses have evolved since the IYP.
}Awareness and curiosity surrounding pulses has increased since the International Year of Pulses, from baked goods to blended burgers.
tide. In addition, the market is becoming aware of products made with fava beans and lupins, which offer a high protein, without costly fractionation.”
As we become more familiar with fava beans, it is still a new ingredient for many, including the baking sector. Hailey Jefferies, Co-founder of Prairie Fava located in Glenboro, Manitoba agrees, “Fava is a
Awareness and acceptance has increased since IYP, not only in baking, but in other food products, ranging from breakfast cereals to blended burgers.
Mark Pickard, President, InfraReady Products Ltd located in Saskatoon explains, “An innovative application, that has been demonstrated by research since IYP, is the heat treatment of pulses prior to milling. It offers greater opportunities for incorporating pulse flours in all foods. For example, infra-red treatment, and specific tempering conditions, as applied by InfraReady, have shown functional improvements of yellow pea flour, particularly the reduction of undesirable flavours and aroma associated with the use of pea flour in bread. Product development is driven by consumer interest. Awareness and acceptance [of pulses] has increased since IYP, not only in baking but in other food products, ranging from breakfast cereals to blended burgers. Plant protein, inherent in pulses, is a rising
new ingredient with lots of exciting innovative functionality work being done in various applications including bakery products. Fava flour has excellent emulsifying properties and emulsion stability, which allows it to hold onto water and fat during the baking process, providing moistness. Recently, Prairie Fava completed functionally work on a plant-based pizza crust using fava flour. The pizza crust has an excellent nutritional profile (high in protein and fibre), superior clean taste and is free from gluten, eggs, dairy and gums. We’re excited to collaborate with Protein Industries Canada (PIC) and Roquette, which will involve extensive functionality work across a number of categories including bakery. Together the consortium will work to address nutrition and processing opportunities for pea and fava on the Prairies.”
Pulses have always been known for their positive environmental contributions. Today’s consumers are embracing plantbased eating with an emphasis on natural ingredients (not ultra-processed), and the ever-present sustainability trend. IYP brought even more attention to sustainabil-
ity and it continues. Jennifer Evancio, Director, Sales and Business Development, Avena Foods Ltd, in Regina describes, “IYP served as a catalyst for innovative conventional and gluten-free bread and baked goods companies to learn that there was a whole other world of ingredient options by using pulse ingredients. When we launched Best Pulse Egg Replacer and Pulse Visco Enhancer, these ingredients offered functional, clean tasting, nutritionally dense options that customers were eager to try and work into their specific applications. Now, we are seeing a wider acceptance of pulse ingredients in this category with more room to grow. Avena Foods is excited about the work we’re undertaking with Proteins Industry Canada’s (PIC) support and our PIC industry partners. This $6.3 million project will help us to better understand tempered pulse flours applications in a variety of food categories, with bakery being a key area. We are taking a whole foods approach, rather than fractionating the pulses into their components. Our plan is to leverage the functional benefits of pulses in their natural and complete state, providing an environmentally sustainable approach. There is still much to learn about how pulses fit within baking and Avena Foods is continuing its leadership role in this area.”
Five years later, it’s a pivotal time to follow these innovative companies as they lead and work on techniques to increase pulse incorporation into products within the baking sector. / 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
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