We invite you to try our Swirl ‘n’ Frost range of ‘ready-to-use’ icings. These creamy, smooth textured icings are available in three delightful flavours - creamy Caramel, decadent Chocolate and delicious Maple. Pure Indulgence.
8Bakers Journal Online
• Improving Customer Service With Attitude Adjustments
• Chef at Home – An Alternative to Dining Out
• Flax in Focus
• A Look at Two Innovative Canadian-made Ingredients
• Feature Recipe: Blueberry Kuchen
12The Pulse of the Business
Manitoba-based Best Cooking Pulses, Inc., has already brought its pea products to the world. Next? Canada.
26Interactive Food
Nanotechnology offers much promise for baking ingredients. A peek at what’s to come.
30Doing the Right Thing, Part Two
How to successfully integrate corporate responsibility into a business.
We say actions speak louder than words. Independent consumer research reveals that 74% of consumers would try a new granola or cereal bar if it contained sweetened dried cranberries.
Consumers have ranked sweetened dried cranberries higher than any other dried fruit in terms of health, color, sophisticated image, unique flavor and low calorie content.
The Buying Power of Mom
Jane Ayer
My husband and I are renovating our kitchen. For three weeks we’ve been washing our dishes in the bathroom, making toast in the toaster that’s now set up in our living room, trying to use as few pots and utensils as possible when getting meals ready. Those meals, as a consequence, are more likely to come from the grocery store or the restaurant around the corner from us, than from our own pantry (which currently consists of plastics bins scattered throughout the dining room). So while I’ve always paid attention to what is on the shelves of our grocery store, with most of my meals currently coming from a box or a tray or a carton, I’m paying a lot more attention. I’m reading labels. I’m asking questions. And I’m looking for healthy. While I’ve always cared about what I put in my body, the level of that concern has been inconsistent, surging at times, ebbing at others. But things are different now. Why? Because I’m a mom now – I have a one-year-old son who has split the seams of my heart wide open. And the level of my concern for what goes into his mouth never wanes. That’s motherhood. And it’s the way, to varying degrees, of most mothers. We read labels. We care about sodium content and hydrogenated fats and vitamins and protein levels. We want our children to get lots of what’s good for them. We want food that makes our children feel good. We want food that makes our children healthy. We want to teach our children about healthy food choices, so they’ll know what to choose when they’re old enough to make the choice for themselves. And with moms in charge of 80 per cent of household spending, what we want matters.
Which is why products like the flaxseed ingredient with the double whammy of omega-3 that we feature on the website this month are bound to be a hit. As is the trans fat-free shortening Donna Shaw profiles for us, also on the website. These are all homegrown products that are tailor-made for the baking industry. As are the products made by Best Cooking Pulses – they’ve already caught on around the world, now, as you’ll see on page 12, the company is looking to bring its products to its own back yard.
What sort of healthy baked goods have been a hit for your bakery? What kind of good-for-you and good-for-your-tastebuds products are customers snatching from the shelves faster than you can place them there? What sort of innovative ingredients are the moms shopping at your bakery raving about? Drop us an e-mail and let us know, we’d love to hear about them and possibly feature them in a future issue of Bakers Journal.
“Moms across generations as well as ethnic and socioeconomic lines are all motivated by love and the desire to keep her family secure and thriving on all levels,” says FastCompany.com consumer analyst Mary Meehan.
And that’s something that, renovated kitchen or not, one child or 10, Asian or African-Canadian, all moms have in common. And it’s something that will never change.❖
Vol. 67, No. 9 November 2007
Editor Jane Ayer editor@bakersjournal.com 1-888-599-2228 ext.250
Technical Editor John McColl,Puratos Canada jmccoll@puratos.com
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Improving customer service behaviours – other than replacing people.
Not long ago, if a customer service employee fouled-up, he or she was warned, then if improvements didn’t happen, was shown the door. In today’s workplace, however, where it’s so difficult just maintaining staffing levels, dismissal doesn’t really fix the problem – it just changes the problem. That means it’s more important than ever for managers to be able to confront unacceptable employee behaviours without causing the person to simply walk out and get a job elsewhere. Customer service strategist and international speaker Jeff Mowatt offers advice for how to do this.
FULL STORY ONLINE
Chef at Home
Niagara chef Mark Picone offers an alternative to dining out: dining in.
A full-service, walk-in restaurant it is not. Yet Mark Picone’s Culinary Studio, located on a picturesque country road in the Niagara region of Ontario, is in the business of providing small groups of guests with a dining experience that is different from other eating establishments.
FULL STORY ONLINE
BAKERS JOURNALEXTRAS
Flax In Focus
Flax has been valued for decades by the bakery sector for its appearance and versatility and the nutty flavour it imparts to food products. More recently, the numerous health benefits being attributed to flax have increased its popularity. Flax contains approximately 40 per cent fat, 28 per cent dietary fibre, 21 per cent protein, four per cent ash, and six per cent carbohydrates such as sugars, phenolic acids, lignans, and hemicellulose. Flax possesses a unique nutritional composition of omega-3 fatty acid, phytoestrogens, antioxidants and fibre, and is a nutritious plant protein, with an amino acid composition similar to that of soybean protein. It has a unique and healthy fatty acid profile with very low saturated fat (approximately nine per cent) and moderate amounts of monounsaturated fat (approximately 18 per cent). Kelley Fitzpatrick, director of health and nutrition for Flax Canada 2015, takes an in-depth look at the goodness of flax. FULL STORY ONLINE
Innovative Ingredients
We take a closer look at two novel ingredients tailor-made for the baking industry. Created here in Canada, one is a shortening alternative that offers reduced calorie density, but also increased shelf life to products made with it. This new ingredient is low in saturated fat, trans fat-free and provides a source of omega-3 fatty acids. The other ingredient is a milled flaxseed product that offers a double whammy of omega-3. It has both the evidence-based health and nutrition attributes of flaxseed and fish oil while taking advantage of the natural antioxidant components present in flaxseed. FULL STORY ONLINE
industry news
CRFAoffers new trade show
The Canadian Restaurant and Foodservices Association (CRFA) has unveiled its new trade show, set to debut March 2 to 4, 2008. With the tag line “Together at Last,” the new CRFA Show amalgamates the Hostex and the Canadian Food & Beverage Show, bringing them both to downtown Toronto, under the roof of the Direct Energy Centre at Exhibition Place.
The new location will highlight the city’s vibrant food, beverage and hospitality industry, as well as “be a showcase for Canada’s $53-billion foodservice industry, and a must-see event for foodservice operators,” says Douglas Needham, president of the CRFA. “Response to the show has been superb and we’re already looking at the possibility of a sell-out show.”
The trade show will offer a number of new features, including an Author’s Corner, with appearances and book signings by well-known cookbook, food, wine and restaurant writers. Celebrity chefs like Massimo Capra and Lynn Crawford will offer cooking demos, and a cocktail contest will allow bartenders from across the country to strut their stuff by submitting their favourite recipe to a panel of judges.
Show attendees will also have a series of free seminars to choose from, with topics such as staff recruitment and retention in a tight labour market, reducing energy costs, using flavour trends to revitalize menus, and how restaurants can go green.
Find out more about the show at www.crfa.ca.
Smucker Foods acquires Carnation
Smucker Foods of Canada Co., a subsidiary of The J.M. Smucker Company, has acquired the Canadian Carnation brand canned milk products business from Nestle Canada, including the rights to use the Carnation brand for these products in Canada. Terms of the transaction were not disclosed. The current line of Carnation branded milk products marketed in Canada that was
Continued on page 27
Consumers want functional foods
New research suggests many consumers have heart health, better bones and cholesterol counts on their minds as they shop for food. A recent national survey commissioned by the International Food Information Council (IFIC) shows that not only do consumers believe that foods can provide benefits beyond basic nutrition, familiarity with these foods is at an all-time high, with 92 per cent of consumers able to name a food and health benefit, such as calcium for bone health.”
Our survey results show the American public is receptive and eager to receive nutrition information about specific foods and their health benefits. They want to make wiser choices about what kinds of foods they eat based on a desire to improve their overall well-being and their physical health,” said Wendy Reinhardt Kapsak, M.S., R.D., and director of health and nutrition for IFIC.
According to the 2007 IFIC Consumer Attitudes toward Functional Foods/Foods for Health Survey, the top ten “functional foods” or foods with health benefits beyond basic nutrition named top-of-mind by consumers were: 1) fruits and vegetables; 2) fish, fish oil, seafood; 3) milk and other dairy products; 4) whole grains, including oats, oat bran, and oatmeal; 5) fibre; 6) green tea; 7) meat; 8) water; 9) certain herbs and spices; and 10) nuts. Consistent with previous surveys, consumers overwhelmingly believe food and nutrition play the greatest role in maintaining or improving health (75 per cent) and certain foods have health benefits that go beyond basic nutrition and may reduce the risk of some diseases (85 per cent).
The top five “diet and health relationships” named by consumers in this research include:1) calcium, for promotion of bone health (89 per cent); 2) fibre, for maintaining a healthy digestive system (86 per cent); 3) Vitamin D, for promotion of bone health (81 per cent); 4) omega-3 fatty acids, for reduced risk of heart disease (76 per cent); and 5) fibre, for reduced risk of heart disease (74 per cent).
The 2007 IFIC Consumer Attitudes toward Functional Foods/Foods for Health Survey is a web-based survey of U.S. adults, 18 and older, that measures and tracks changes in consumer awareness, knowledge, behaviours and interest in functional foods, or any food or food component that may have health benefits beyond basic nutrition. The sample size in 2007 was 1,000 adults. This is the fifth edition of the survey, which was also fielded in 1998, 2000, and 2002, and 2005. The survey is planned to be fielded again in 2009.
new products
Antioxidant-rich cocoa powder
Barry Callebaut has launched a unique new cocoa powder: Acticoa™cocoa powderis a special cocoa powder that contains a guaranteed minimum percentage of cocoa flavanols, making it a rich source of antioxidants. In addition to the health benefits, the cocoa powder guarantees a delicious, full-flavoured chocolate drink. Scientific research indicates that cocoa flavanols are one of the most powerful antioxidants yet discovered. Though found in abundance in the raw cocoa bean, these flavanols are often
SpongeBob cake decorations
Everyone’s favourite yellow sea sponge takes the plunge in this latest SpongeBob™ offering from DecoPac. The SpongeBob™ Bendy DecoSet®features a larger-than-life SpongeBob SquarePants™with his trademark toothy grin and arms and legs that really bend. Besides this product, DecoPac has a number of other SpongeBob™cake decorations and cupcake pics.
mostly destroyed during the conventional chocolate-making process. The outcome of years of research, Acticoa™succeeds in preserving around 80 per cent of the natural flavanol content of raw cocoa. Just two grams of Acticoa™cocoa powder a day contain enough flavanols to have an antioxidant effect.
No more silicone with spray-on wax
Inteflon claims its Slide Wax can replace silicone sprays on conveyors to provide a cleaner and much longer lasting lubrication film in food processing plants. “It sets up a clean, non-greasy lubrication film that offers much longer lasting lubrication and enables goods to be
conveyed with less resistance and force,” says the company.
Laser eliminates need for solvents on packaging line
A new laser marking chemical and application system eliminates the need for ink and solvents on the packaging line, according to Ciba. The Pergamark line is the first, non-pigmented chemical for the laser market, results in no ink or grime at the point of printing and offers solvent-free packaging. Ink and solvents can lead to contamination of food and drink products, so laser marking not only is speedier, but increases food safety.
Equipment components wash and wear
Slideways Process Equipment Components develop custom-machined friction and wear parts for food and other related process equipment that must be sanitized using detergents, bleach and steam. Machined from various types of plastic or aluminum to achieve specific performance requirements in machinery and conveyors, they are wear-resistant and withstand frequent washdowns, as well as continuous operation. For more information, visit www.slideways.com.
Slim and small, this metal detector does it all
Lock Inspection Systems’ new MET30+ V3 Waferthin metal detector, designed for high-speed packaging systems, is thin enough to fit into small spaces. At three inches thick (7.6 centimetres), it can be used for snack, confectionery and pharmaceutical products. The system is small enough to be mounted after the filler spout, just prior to foil pouch or metal can packaging, unlike other detectors, and can easily be moved for product or package changeovers. ❖
Manitoba-based Best Cooking Pulses,Inc.,has already brought its pea products to the world.Next? Canada.
By Mireille Theriault
Just over three years ago, sisters Margaret Hughes and Trudy Heal came home, literally and figuratively, when they returned to Manitoba to manage Best Cooking Pulses, Inc. The fact the family-owned agri-food business has so far successfully navigated the transition from the second to third generation is all the more meaningful as neither daughter had been directly involved in the operation until then.
Hughes explains that she and her sister came from very different career backgrounds.
“I worked as a child psychotherapist in London, England, while Trudy had built a successful commercial design firm down East. When my father became ill, her partners bought her out and she relocated to Manitoba.”
Hughes says her sister began working for the company first, and then encouraged her to take up the role of sales and marketing on a part-time basis. She laughs, recalling that her sister suggested, “just one afternoon a week.” She admits it wasn’t long before she’d fallen in love with the business too. Even though they’d been away from it for years, Hughes says they knew the operation very well.
“You could say we’ve got peas in our blood. When we were growing up as children it wasn’t Disneyland or anything of the like we’d see. We were visiting pea farms and nearby facilities instead.”
Best Cooking Pulses (BCP) is not one plant, but two. The plant in Rowatt, Sask., cleans, de-hulls, splits and polishes peas for both domestic and international markets. The original facility, located in Portage La Prairie, Man., with approximately 20 employees, crushes and grinds peas, pea hulls and other pulses and grains, into a variety of fibre, bran and flour products. Both have seen healthy growth into new markets.
“I’d say we’ve been doubling sales each year for the last three years,” says Hughes. Gains in the United States and international markets, particularly South America, continue to be a target for the company as far as split pea sales.
Sales for the flour are mainly in Europe and the USA.
“My father developed the process we use for grinding and sanitizing the seed coat in the 1980s so that it could be used in the bakery trade. He was first approached by bakers overseas in Germany to supply them for their new multi-grain bread product lines. Pea fibre is very high in soluble fibre and that is great for absorbing water and will produce a lovely, moist bread that resists drying out.”
The company’s chemical-free process is also organic certified.
“We’ve been making the pea flour – different from pea fibre in that it is the whole, ground yellow or green peas –since the early ’90s and shipping it to the United States for use in bakery products.”
The next market into which BCP would like to see the most inroads? Their own backyard. Hughes credits the Food Development Centre in Portage la Prairie with invaluable help in putting together the application they required to gain recognition under Canadian regulation as a novel food. Best Pea Fibre is a dietary fibre additive approved by Health Canada for inclusion in both bakery and meat products.
“Even after selling into the U.S. for 10 years, it simply wasn’t worth the time and effort until now.”
But times are changing and so is the emphasis on health and nutrition.
Best Cooking Pulses’pea fibre is a dietary fibre additive approved by Health Canada for inclusion in both bakery and meat products.
“Pea fibre contains up to 89 per cent total dietary fibre,” says Hughes. “That translates into getting all the fibre a person needs in just four tablespoons.”
The company is not only informed about the research underway in the fields of nutrition and diet, but has taken an active role in encouraging studies that may well have significant impact on the future marketability of its product. Best Cooking Pulses has provided supplies of pea fibre flour to a number of studies completed locally at the University of Manitoba Richardson Centre for Functional Foods and Nutraceuticals where recipes for muffins and other baked goods were tested for taste as well as nutrition. Several other studies are currently underway at the University of Saskatoon. That research will provide insights into the effects of pea fibre flour as an additive to the diets of both seniors and children.
Hughes is confident the future couldn’t be brighter for their product as the Canadian government, through Pulse Canada, has allocated $1.3 million to five clinical trials looking at the health benefits of pulses. Although still in the planning stages, Hughes says she also hopes to eventually incorporate a direct purchase option via the website for consumers who are looking for amounts of only one or two pounds at a time for personal use.
As far as the future of BCP is concerned, it is the passion for the basic versatility and value of their product as much as pride in the family business that bodes well for continued growth into the next generation.
“Recently I’d heard on a radio show about how so many businesses fail in the third generation,” says Hughes. “I phoned Trudy up and said, ‘I would do anything to make sure this business continues.’ This company is 70 years old... that’s 70 years of family history and Canadian agricultural history. Peas are practically part of our national heritage. They have a place right next to the maple syrup.”❖
Capturing Customers
Michelle Brisebois offers tips for catching the eye ofnew clients
Have you ever had a new customer breeze through the front door of your operation and gleefully announce, “Gee, I’ve walked past this
shop for years and I didn’t know you were here?”
There’s a part of us that cringes every time we hear this declaration
because it’s hard to believe that customers don’t notice us. Many walk right past us. Others come in. What’s wrong? How do we get the traffic to start noticing us?
Many businesses have done a good job of maximizing their average transaction. Little “add-ons” here and there or migrating a customer to a more premium product do work well to grow your business. Convincing your existing clientele to loosen their purse strings is a good strategy but it isn’t an unlimited well of opportunity. The upsell must be a win/win for customer and operator. If someone wanted a simple loaf of French bread and walked off with something more elaborate, they may resent being talked into the more expensive option. Focusing on the up-sell could backfire and prompt the
The objective is to get noticed,not to blend in.
consumer to go elsewhere, seeking a more relaxed retail environment. It’s imperative that a business continues to attract new customers and every retailer should have a handle on their capture rate. How many people pass your bakery every day? If you’re in a mall or plaza, you can probably get this data from the property management. If you’re a stand-alone shop then you’ll want to contact city hall to see if they can guide you towards traffic statistics for your area. The science here won’t be perfect but it will be directional and therefore still valid. If you process five transactions in a day and 200 people pass by, then you’re realizing a capture rate of about 2.5 per cent. This may seem low but it really depends on how many of those passing by are viable customers. Are the consumers passing by interested in baked goods and do they have discretionary income or are they a bunch of five-year-olds on their way to school? Assuming even 50 per cent of those passing by are viable, it’s
Continued on page 25
Toronto Says No to Municipal Trans Fat Ban
On September 19th, the Toronto Board of Health agreed not to proceed with a municipal trans fat ban and instead to work with Health Canada in a national approach to remove trans fats from the food supply. The Toronto Board of Health’s decision followed appearances by BAC President & CEO Paul Hetherington, along with representatives from the Canadian Council of Grocery Distributors and Canadian Restaurant and Foodservice Association, which highlighted the food industry’s collective efforts and challenges in removing trans fats from the food supply.
The Toronto proposal would have required retail bakers and restaurants who are making and selling foods (non pre-packaged) to cease using trans-fat-containing shortenings and margarines within two years. According to Hetherington retail bakers in the City of Toronto would have been especially negatively affected by the proposal because of the challenges faced with finding viable alternatives for hard fats and especially concerning was target-
ing only food establishments where the product is made and sold on site. “This proposal if approved would have been incredibly unfair to retail bakers as it would have regulated their use of trans fats but exempted all pre-packed foods. We therefore believe the decision by the Board of Health to support the national effort to remove trans fats from the food supply is the fairest and best approach ” said Hetherington.
In June/07 Federal Health Minister Tony Clement announced that Health Canada is adopting the Trans Fat Task Force’s recommendation on trans fats in Canadian foods and gave the food industry two years to voluntarily comply to limit the total fat content of vegetable oils and soft, spreadable margarines to 2%, and to limit the total fat content for all other foods to 5%, including ingredients sold to restaurants, or be regulated to do so. In addition, Health Canada will be actively monitoring and reporting on the food industry’s progress.
BAC to Appear Before Calgary Health Region on Trans Fat Ban
BAC President & CEO Paul Hetherington will appear before the Committee of the Calgary Health Region along with other industry representatives to respond to the Region’s proposal to ban the sale of trans-fat-containing foods by restaurants, caterers, mobile food vendors and food retailers beginning as early as January 1, 2008.
The Calgary Health Region proposes to change the requirements of its Food Operating Permits that would make it illegal for businesses to either sell or even have in possession foods with excessive trans fat levels. As of January 1, 2008, businesses would no longer be able to use hydrogenated margarines, oils or shortenings with more than 2% trans fats as a percentage of overall fat when cooking food, i.e. deep-frying, sautéing, etc. It will also be illegal to use hydrogenated products not meeting the 2% threshold as spreads on foods such as sandwiches, vegetables, etc. Calgary is proposing to ban the use of any margarine or shortening used in baking with more than 5% trans fat effective January 1, 2009.
BAC will be encouraging the Calgary Health Region to, like Toronto, support the national approach led by Health Canada to removing trans fats from the food supply.
Health Canada Reviewing the Use of ‘may contain’ Allergen Statements on Food Labels
Health Canada is reviewing its policy on the use of precautionary statements for food allergens such as “may contain ...” and other similar label statements to provide better information to the consumer. The current policy on the use of food allergen precautionary statements was set in 1994 by Health Canada’s Food Directorate. When used, precautionary statements aim to: (1) alert the consumer to the possible presence of an allergen in a food, and (2) prevent the consumption of products labelled with a precautionary statement by persons having a food allergy. Health Canada’s policy has been nonprescriptive with respect to the wording of precautionary statements, requiring only that such statements be truthful, clear and non-ambiguous, and that they not be a substitute for Good Manufacturing Practices.
Since these statements were first introduced there has been a dramatic increase in their use and in the variety of statements being used by industry to identify the potential presence of allergens in food. Health Canada and the Canadian Food Inspection Agency have heard from consumers who have indicated that their level of confusion related to these statements is on the rise. This could lead to the statements being ignored and consumers eating foods that could trigger very serious and even life-threatening allergic reactions.
Health Canada still considers the use of allergen precautionary statements to be a useful tool in mitigating adverse reactions to priority food allergens if the statements are used appropriately. Precautionary labelling should only be used when, despite all reasonable measures, the inadvertent presence of allergens in food is unavoidable. It must not be used when an allergen or allergen-containing ingredient is deliberately added to a food. Furthermore, the use of a precautionary statement where there is no real risk of an allergen being present in the food is contrary to the Department’s goal
of enabling a variety of safe and nutritious food choices for the allergic consumer.
There is consensus among the various stakeholders that further guidance is needed regarding the use of allergen precautionary labelling. To address the potential risks associated with misuse of food allergen statements and to provide a “level playing field” for the food industry, Health Canada is moving towards a more prescriptive approach in its policy for use of food allergen precautionary statements. Health Canada and the CFIA are therefore recommending that food manufacturers and importers begin to use only one of the following two precautionary statements on food labels:
1. “may contain [X]”
2. “not suitable for consumption by persons with an allergy to [X]” where X is the name by which the allergen is commonly known.
Health Canada will collaborate with food allergy consumer groups and the food industry with the aim of publishing a revised policy and guideline for the use of food allergen precautionary statements on pre-packaged foods, upon completion of current research activities.
The policy review will focus on the labelling of the substances most frequently associated with food allergies and allergic-type reactions. These substances, often referred to as priority food allergens, include: peanuts, tree nuts, sesame seeds, soy, milk, eggs, fish including crustaceans and shellfish, wheat and sulphites.
The policy review will also identify specific statements that industry could use on food labels, as well as their conditions of use. Stakeholders will be consulted to ensure that any changes will provide consumers with better information to help them prevent allergic reactions.
The Canadian Food Inspection Agency has also issued Notice to Industry (included in this edition) regarding
precautionary statements to food manufacturers, importers, distributors and retailers to ensure that the foods they sell are safe for all consumers, including those with food allergies.The notice will recommend that industry begin implementing proposed changes to precautionary statements immediately, to mitigate specific risks identified for food allergic Canadians, even while the policy review process is underway.
‘My
Food Guide Online’ Now Available
Health Canada has announced that “My Food Guide Online,” a Webbased interactive tool launched as part of the new Eating Well with Canada’s Food Guide, is now available to Canadians to print in multiple languages.
“My Food Guide Online” allows users to personalize Food Guide information based on their age and sex, as well as food and activity preferences. Canadians now have the option of completing the activity in English or French, and printing their copy of My Food Guide in 10 other languages. The languages include: Arabic, Chinese (traditional and simplified), Korean, Persian, Punjabi, Russian, Spanish, Tagalog, Tamil and Urdu.
For more information on Eating Well with Canada’s Food Guide, visit www.healthycanadians.gc.ca.
CFIA Notice to Industry
TO: All Food Manufacturers and Importers in Canada
As a result of recent recalls, the Canadian Food Inspection Agency (CFIA) and Health Canada are reviewing precautionary statements for food allergens and making recommendations regarding their use on the labels of pre-packaged foods. Precautionary statements are voluntary declarations on the labels of pre-packaged foods that alert consumers with food allergies to the potential presence of the allergen in the food.
In 1994, Health Canada issued a policy on the use of precautionary statements. Since that time, the food industry has used a variety of statements that do not always accurately reflect the appropriate health risk for individuals with food allergies. Health Canada is currently updating their policy to remove terms, such as “may contain traces of X” and restrict the options
for precautionary statements. The proposed options for precautionary statements are:
1.“may contain X”; or
2.“not suitable for consumption by persons with an allergy to X”, where “X”; is the name by which the allergen is commonly known.
Further, where suppliers have labelled raw material with a precautionary statement, manufacturers are advised to use the same statement on the finished product label unless it can be demonstrated that the allergen in the finished product is not likely to represent a health risk.
Where precautionary statements are warranted, Health Canada and the CFIA are advising the food industry to take a proactive approach and change the labels on prepackaged foods to include one of the two
precautionary statements outlined above during the course of 2007 and 2008.
Although precautionary labelling is voluntary, enforcement action will be taken when allergens are not clearly represented on pre-packaged foods and a potential health risk has been identified. Enforcement action can include product seizure, detention and recall, and may include prosecution.
Precautionary Statements
Precautionary statements may be used by food manufacturers and importers on the labels of pre-packaged foods where, despite all reasonable precautions, the presence of allergens in the food is unavoidable. Precautionary statements may not be used in
Continued on page 8
Baking Industry & Education (a Win-Win)
Malaspina University’s Martin Barnett (Instructor/Program Chair – Professional Baking – Malaspina University College) contacted Dawn Foods and arranged to have baking students participate in a joint training session on in-house products. Detlef Werner (Technical Sales with Dawn, and a Master Baker) went into full swing, and put everyone through their paces, focusing in on mostly bread making. It was wonderful seeing the interaction amongst industry and education. The students were very inquisitive watching Detlef display his talents. Many of the students even stayed on, long after their class had officially ended. It was fabulous to watch how subtle process adjustments affected the appearance and taste of two like items, with identical ingredients –transforming them from everyday bread to artisan.
Gary Humphreys, BC Past Chapter Chair, believed it was a win-win for everyone involved, and would welcome the opportunity to do a joint venture like this again in the future.
Ontario Funding Available for Clean Energy
The Ontario Biogas Systems Financial Assistance Program is now accepting applications. This is a $9-million fund available to food processors and farmers for developing and building generating systems that produce clean energy, reduce electricity costs and contribute to local economies.
There are two phases to the program. Phase 1 funding will cover up to 70 per cent of the eligible costs of carrying out a feasibility study, to a maximum of $35,000. Phase 2 funding will cover up to 40 per cent of eligible construction and implementation costs. The maximum total feasibility and construction cost funding is $400,000 for each anaerobic digester system.
The program funding is focussed on agriculture and agri-food operations to develop anaerobic digesters that meet certain requirements:
•The digester must use at least 75% agricultural products, agricultural by-products, food-based products or food-based by-products;
•The digester must produce biogas for use in the production of electricity or heat or for fossil fuel replacement; and
•The by-product or digestate must not be disposed of in a sanitary landfill or through sewage disposal; it must be land-applied as a crop nutrient or soil enhancement, or must create a valueadded nutrient product, or be usable as livestock bedding material.
For information contact:
Ontario Biogas Systems Financial Assistance Program
Ontario Ministry of Agriculture, Food and Rural Affairs
Ernie Chan, Bob Chesal and then students (left to right).
Dave Fiorillo, Detlef Werner, Gary Humphreys, Ernie Chan, Martin Barnett and Bob Chesal (left to right).
Continued from page 3
lieu of good manufacturing practices and legal requirements.
Precautionary statements may not be used when an allergen is added directly or indirectly to a food. The allergenic ingredient must be accurately declared in the list of ingredients on the label.
Food Allergens
Most allergic reactions are caused by the following foods and their derivatives.
•Peanuts
•Tree Nuts (almonds, Brazil nuts, cashews, hazelnuts [filberts], macadamia nuts, pecans, pine nuts, pistachios, walnuts)
•Soy
•Milk
•Eggs
•Wheat
•Seafood (fish, crustaceans, shellfish)
•Sesame Seeds
•Sulphites
The CFIA is advising the food industry to review their allergen prevention practices and the use of precautionary statements. For more information, contact your local CFIA inspection office.
Resource Article: The Use Of Food
Allergen Precautionary Statements On Prepackaged Foods (Health Canada web-site www.hc-sc.gc.ca/fn-an/label-etiquet/allergen/precaution_label-etiquette_e.html)
Tony Di Cicco Operating A Successful Bakery
Muhammad Anisul Islam Occupational Health & Safety
Marian Markowski Bakery Technology III
Manivannan Nadarajah Bakery Technology I
Lesley Patterson A Foundation for Sanitation
For information on correspondence courses for baking industry employees and the Certified Bakery Specialist (CBS) program, please contact ext. 21 at the BAC office or check out our website at www.bakingassoccanada.com.
Aad Ahsmann
Geraldine Auston BC Cranberry Marketing Commission
Angelo Battaglia Francesca Italian Bakery Ltd.
Laura King Hahn Pawganics
Shaun McDonald Boomerang Bakehouse
Capturing Customers
Continued from page 16
still a large pond to fish in. The key here is not to target a 10 per cent capture rate if you’re only at 2.5 per cent. The important goal is growth. Chances are there are more than 200 people passing by your operation daily. It could be thousands. If we assume a pool of 1,000 customers and you increase your capture rate from 2.5 per cent to three per cent that doesn’t seem like much, but it will equal five customers per day or 30 per week (assuming six operating days). If we assume an average sale of seven dollars, then that 30 customers works out to over $2,000 in additional sales per week. Those customers will also tell others about you and make new customer acquisition much easier. It’s a powerful strategy. So now that you’re convinced intercepting passing traffic should be a key focus, just how do we get their attention?
Nobody intercepts passing foot traffic better than vendors at a farmer’s market. These folks really work the aisles by employing an intercept strategy much like a mid-eastern market bazaar. If you have a lot of foot traffic that passes your operation, consider opening the doors when weather permits and playing music to draw attention to your presence. Use the walkway in front of your store to display a chalkboard easel. You can switch up the message as often as you like, leveraging humour while promoting your latest special. To make the easel board truly impactful, consider hiring a chalkboard artist. These people can turn a simple promotional message into a carnival of colours that attracts the eye. Take samples of your products to the sidewalk and offer them to consumers passing by. Even if someone doesn’t taste or come in right then, you’ll now at least be on their radar and that’s a big step towards converting them to an eventual sale. If you have a small table, then why not place it outside along with a few accessories or an eye-catching display? Even in the winter months a beautiful urn with a seasonal arrangement can provide a nice base for a promotional banner. If your traffic is driving rather than on foot then you may wish to rent a street side sign. Yes, these are often considered a bit of an eyesore but if you only put them up intermittently then each time a new message reappears it will have a fresh
impact. Awnings, banners and even painting your building a bright colour will help to attract attention. The objective is to get noticed, not to blend in.
The traffic going past your operation is a valuable target because they’re in your orbit already. If someone is routinely going by your bakery then half the battle is over in terms of getting them to come to you. It’s simply a matter of putting out the welcome mat and encouraging them to come in that first time. Next time someone says, “I’ve been passing by for years and didn’t know you were here,” find out what
made them come in today. Their answer just may provide the key to unlocking your front door for others. ❖
Michelle Brisebois is a marketing professional with experience in the food, pharmaceutical and financial services industries. She specializes in helping companies grow their brands. Michelle can be reached at OnTrend Strategies by e-mail at: briseboismichelle@ sympatico.ca.
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Interactive Food
Nanotechnology offers much promise when it comes to baking ingredients.Below,a peek at what’s to come.
By Rob McMahon
One of the most thrilling aspects of food nanotechnology is the potential it holds for new ingredients. Imagine a variety of new flavours and textures to use in baked products. Functional foods could more effectively deliver nutrients, while ingredients might also contain spinoff benefits such as preventing moisture loss.
Dr. Paul Takhistov from Rutgers University explains that nanotechnology has been used in food flavours for almost a century. Although called “submicro particles” back then, they essentially used the same principles as nanotechnology.
“Most food products used micro- or nano- structure,” he says.
Dr. Takhistov speaks of ingredients that will soon be commercially available containing a nano-sized coating. This coating would be used to prevent cracks in cakes, maintain moisture in baked goods and keep meringues fresh. He says nanotechnology could also be used to add flavour enhancers and infusions or facilitate the delivery of nutrients.
Nano-magic:a number oflarge food companies are rumoured to be working on creating products that can sense and respond to a customer’s specific nutritional needs at the point ofconsumption.
“[Adding nano-materials] can directly change the quality and appearance of leading products,” he said.
To be a part of that, Leatherhead Foods International, which is based in the United Kingdom, recently formed NanoWatch, an internationally focused collaborative research initiative which will “look at applications of nanotechnology in controlling food ingredient functionality and performance,” according to the company’s website. The site states that nano-ingredients “promise to ultimately deliver control of structural and quality properties by design from the bottom up,” essentially allowing food producers to build some food ingredients from scratch. The company also notes that while applications in packaging and food safety are quite
widespread, the use of nanotechnology in ingredients and product innovation is less studied.
NanoWatch, which is composed primarily of members of the food and drink industry who are connected to Leatherhead Foods, will meet once a year – though they will also “touch base” every few months electronically.
According to project co-ordinator Kathy Groves, a food microscopist, the group will begin by looking at micro technology and move to the nano-scale depending on the results. During its first year, the group will look at the areas of emulsions and vitamins, and in the future evaluate other areas within ingredient categories like salt and sugar.
“The ingredients aspect is a novel one, we feel, and an area that we are well qualified to address,” she writes in an e-mail interview. “On the ingredients side, the role of fat in the texture and stability of baked products is one that we know will respond well to this study. The role of starch in both functionality and also in GI [glycemic index] and health issues will be addressed by nanotechnology research also.”
Several major food producers such as Kraft and Nestle are reported to be involved in nanotechnological formulations, but information on their discoveries is not widely available. The Nanowerk website, a news portal on nanotechnology, states that Kraft is developing “interactive” products that might, for example, recognize and adjust to a consumer’s allergies or nutritional needs. The website also states that Nestle and Unilever are exploring emulsifiers that will make food texture more uniform.
health benefits and functional properties that the baking industry might be interested in, such as emulsions, foams or gels,” he says. “We’re working to target specifically the health attributes when a component is added to food.”
An ingredient used as an emulsion could have the added benefit of antimicrobial properties. At present, fertilizers, pesticides, probiotics and nutrients are usually applied by spraying them onto fields or dispersing them throughout food products. In the future, encapsulation methods devised through nanotechnology could potentially be used to deliver these ingredients to specific, targeted “receiver” sites, maximizing their benefits.
“Nanotechnology can be used to create health-promoting components and preservatives, especially in frozen products,” says Dr. Takhistov.
Nanotechnology could also improve
“[Nano-ingredients] promise to ultimately deliver control ofstructural and quality properties by design from the bottom up.”
–
Leatherhead Foods International
Industry News
Continued from page 9
acquired includes evaporated milk, thick cream, and skim milk powder, with annual net sales of approximately $50 million.In addition to the licence for the Carnation brand in the evaporated, thick cream, and powdered milk category in Canada, the acquisition includes a manufacturing facility in Sherbrooke, Que., with 29 employees. For the remainder of fiscal 2008, the acquired business is expected to add approximately $30 million in net sales and be slightly accretive to earnings. ❖
Powell named CEO of General Mills
Dr. Derick Rousseau at Ryerson University’s School of Nutrition is working on a number of projects involving ingredient functionality, which he said is a growing field. He explains that while not all of his work involves nanotechnology – which he defines as the manipulation of materials at the atomic level, rather than just nano-sized materials – the baking industry might be interested in his focus on multi-functional ingredients. Dr. Rousseau gives the example of a “new and improved” product similar to milk protein, which has health benefits and also gels well in cheeses and yogurts.
“[These ingredients] could have
the nutritional quality of processed foods. For example, these foods often lose much of their antioxidant benefits during modern processing methods. Heat-sensitive nutrients like betacarotene and Omega-3 fatty acids are often damaged by methods such as pasteurization and canning. New technology could encapsulate these acids in new capsules – made of either liquid or solid shells – that would better protect the ingredient.
“Encapsulating omega-3 oils....doesn’t require a nanotechnology approach,” says Dr. Rousseau. “[But it still] allows encapsulation [of ingredients] within the body in a way that the oil will be protected from its external environment.”
Finally, nano-emulsions, which are tiny spheres of oil droplets suspended in water and require only miniscule amounts of active microbial ingredients, can be rapidly produced in large quantities. These nano-emulsions could be used to decontaminate food processing plants and reduce surface contamination of meat and poultry products. ❖
General Mills has promoted Kendall Powell to the position of chief executive officer. Powell, age 53, joined the company in 1979 and was most recently president and chief operating officer. He succeeds Steve Sanger, age 61, who has served as General Mills chairman and CEO since May 1995. Sanger will continue as chairman through the end of the current fiscal year in May 2008. Powell has held a variety of general management assignments over his 28-year career with General Mills. He was named president and chief operating officer of General Mills in June 2006. Powell holds a bachelor’s degree in biology from Harvard and an MBA from Stanford.
Anderol adds new position to North America
Dr. Gary Babic has joined Anderol, Inc., a worldwide manufacturer of specialty synthetic lubricants, as the new senior account manager for North America. In this new position, Babic will provide strategic sales support to strengthen Anderol’s global market leadership position. ❖
people on the move
Delving Into GMOs
This column is written by Dr. John Michaelides of the Guelph Food Technology Centre.
Question: What are genetically modified ingredients and how do they affect our bakery products and processes?
Answer: Genetically modified ingredients are produced from processing seeds, grains or other parts of plants or are derived from animals or micro-organisms that have been changed through genetic manipulation. As a result of these manipulations, we call these products genetically modified organisms or, for short, GMOs. Our ability to modify organisms and change their composition and characteristics or their ability to produce certain products is a result of hundreds of years of scientific observations and investigations. These investigations enable us to understand the genetics, biochemistry and physiology of the organisms based on the work of many great scientists such as
Darwin and Mendel, who discovered and explained the hybridization between plants and established the laws which govern heredity and how the various traits are passed on from generation to generation. These efforts and discoveries led to the development of the classical and modern breeding techniques, which in turn has given us the crops we have been growing in today’s agricultural practices. Such practices allowed us to breed many new varieties of wheat, barley, oats, corn and many others. These varieties can produce greater yields,
can be resistant to diseases or their seeds can contain higher proportions of certain important components such as protein, oil, starch, etc. The development of varieties with different traits using classical breeding techniques is, however, a long and tedious procedure and often random and nonspecific. The next generation of transferring traits more efficiently and developing new varieties came with the invention of genetic engineering. The events that led to the introduction of genetic engineering are described below.
The discovery and elucidation of the DNA by Watson and Crick in the 1950s and the association of these molecules with the chromosomes provided the understanding of the genetic material at the molecular level. During that time it was also demonstrated that DNA transferred from one bacterium to another would result in the transfer of the donor traits to the recipient. However, it was not until the early ’70s that specific enzymes were used to cut and paste DNA pieces (of certain sequences) and splice them together to develop recombinant DNA or rDNA in test tubes. The process of genetic engineering involves the transfer of rDNA which has been spliced from the DNA of one organism into another. This process has been accelerated by the development of new technologies and appropriate tools that allow us to carry out such manipulations at the molecular and cellular level.
The first genetically modified crop to be developed was the soybean. In 1988, soybeans tolerant to glyphosate (herbicide) were developed by the insertion of a single gene that affected a specific enzyme within the plant. Other genetic modifications of soybeans include nutritional enhancement such as the introduction of a gene from Brazil nuts that enabled the soybean to produce a higher amount of the amino acid methionine. This variety, however, has not been commercialized due to concerns about the transfer of the allergenic protein from the Brazil nut. Today more than 70 per cent of the soybeans grown around the world are genetically modified. Many other crop species such as
corn, canola, and sugar beets, as well as many greenhouse vegetables, have been modified using genetic engineering techniques. The next major crop to undergo genetic modification was corn, with the introduction of genes that enable the plant to produce the Bt (Bacillus thuringensis) protein, which is toxic to insects and specifically to certain pest species. In the early 1990s, StarLink corn was developed by introducing the Cry9c gene. However, due to regulatory uncertainties with regards to the resulting protein it was only approved for animal feed (at some point it contaminated the human food causing substantial food safety concerns). Since then, another Bt corn was developed by Pioneer Hi-bread International of DuPont, transferring the Cry1F gene, which did not pose any regulatory issues and was approved for use in United States and Canada. Other efforts in developing genetically modified crops have focused on resistance to microorganisms and especially fungi. Major efforts are directed towards resistance to the Fusarium infection of wheat that will eliminate the issues of the Vomitoxin and other associated mycotoxins that end up in the wheat flour supply. Other efforts of using genetic modifications to enhance the safety of grains include the development by introduction of genes that will reduce the accumulation of toxic heavy metals such as cadmium in durum wheat. So far, no commercially grown genetically modified wheat is available in Canada, although tests have been carried out elsewhere in the world. Recently, Australia has given the go-ahead for field testing of a wheat variety that has been genetically modified to be tolerant to drought. The development of such modified crops is very important given the problems we are facing with the climatic changes that are currently taking place. Indeed, diversion of grain towards bio-fuels, combined with climate change, is resulting in substantial shortages of ingredients for food manufacturers. In turn, these shortages result in the subsequent escalating prices of crop commodities. In Australia, it is expected that grain prices will rise by over 20 per cent due to drought conditions that reduced yields by 50 per cent. Similar hikes are seen in the U.K., European Union, and elsewhere.
The possibilities of using genetic engineering to enhance the value of cereals and other commodities are endless. Many ingredients that are used in the baking industry may originate from plants or animals that have been genetically modified. These ingredients can range from flours, proteins, starches, and oils to other minor ingredients
such as emulsifiers, gums and enzymes. Enzymes are quite often produced by microorganisms that have been genetically modified. It’s very difficult to determine whether an ingredient is produced from a genetically modified organism and testing to do so is very costly. We rely on suppliers of such ingredients to inform us whether an ingredient is of GMO origin or not. If we are exporting products to countries that do not allow the use of such ingredients in their food supply it is our responsibility to ensure that we comply, and therefore testing may be necessary.
Genetic engineering provides the industry with powerful tools to modify plant crops, animals and micro-organisms, not only to produce specific and desirable ingredients but also to deal with such of the emerging challenges as climate changes and the associated pressure on crop production.❖
Dr. John Michaelides is director of research and technology for the Guelph Food Technology Centre. For more information, or fee for service help with product or process development needs, please contact the GFTC at 519-821-1246, by fax at 519836-1281, or by e-mail at gftc@gftc.ca.
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Doing the Right Thing, Part Two
By Michelle Brisebois
This is the second article in a three-part series examining corporate social responsibility (CSR) as a vital business tenet. Part one described where the movement is getting its push (and pull) and why it should be a cornerstone of any business model. Part two, below, will examine how CSR can be successfully integrated into a business, and the last article will describe how small businesses can adapt these practices for their own operations.
Corporate Social Responsibility (CSR) is about being aware of and accountable for the consequences of an organization’s actions. It considers consequences that could be of a financial, environmental, ethical or philanthropic nature. Dubbed the “triple bottom line” approach, this way of thinking factors in the financial bottom line as well as two additional bottom lines: the social bottom line and the environmental bottom line. CSR is about factoring in stakeholders as well as shareholders and
it’s an approach being adopted by more companies than ever before. At its core, CSR is about a win/win situation where both corporation and society benefit. CSR isn’t about taking advantage of opportunities to gain short-term profit: it’s about a longer-term view, one that may extend far past the tenure of the sitting board of directors or corporate CEO. It touches many, many areas, from human resource policies to waste disposal and operational processes. If CSR is so broad in scope and comes with such a long timeline, just where do companies who want to embrace this kind of vision begin?
There’s an old joke that asks, “How do you eat an elephant?” The answer is, “One bite at a time.” Initiatives such as CSR can be daunting. There are many things to consider and there’s no way to become the vision of responsibility overnight. Many companies worth hundreds of millions of dollars are currently sitting around the strategic table wondering just how to eat this elephant. It can seem so overwhelming that many corporations are hesitant to begin at all. They struggle with what to focus on first and worry about the financial impact of sustain-
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able practices. Many are concerned that if the company declares itself as socially responsible it will possibly leave itself open for criticism in other areas it has yet to improve.
Often the conflict with a CSR initiative is built right into a company’s business model. If a large value-based retailer starts stocking organic food, the real challenge may be the mandate to ship products from all over the world, sell them in vast, downtowndestroying box plazas, and push prices so low that neither workers nor responsible suppliers can prosper. In this example, saving the environment comes at the expense of the supply chain. On the flip side, the North American auto industry is struggling to balance generous pensions, health benefits and salaries with financially sustainable operational practices to ensure the company is around for the long haul. It’s these competing priorities that make CSR such a complex initiative and, as such, many companies are choosing to keep a low profile about their own plans.
“It’s hard right now to tell who’s leading the way,” says Johanne Gélinas, former
federal Commissioner of the Environment and Sustainable Development, now Partner Enterprise Risk of Deloitte Canada. “More and more, companies are doing things quietly because they don’t want to draw attention and criticism.”
Those companies who are embracing CSR as a key initiative are carefully choosing where to start eating that elephant and, when they get it right, it truly fits well with their core business.
Canadian Tire has a long-standing practice of giving back to the community and they are beginning to promote some of their initiatives. A current Canadian Tire TV spot shows a young boy trying to get hired at a local diner in an effort to pay for hockey. The spot indicates that one out of three Canadian families can’t afford to enrol their kids in organized sports. The company’s Jump Start program has helped give more than 65,000 kids in financial need the chance to play. Canadian Tire is a well-known retailer of sporting equipment. This is a natural fit with its brand and business model and it doesn’t feel forced or unnatural, as would, say, an initiative to save the rain forest. Consumers want us to be authentic and choosing to leverage a core strength to make a piece of the world better will resonate more effectively than chasing a flavour-of-the week cause. Even a simple process change can make
a big difference, suggests Gélinas.
“Companies could have a very positive impact on the environment if they would just stop having bottled water at every meeting,” she says. “Each hour in the U.S. there are 2.5 million plastic bottles dumped in land fills. A pitcher of tap water with ice and sliced lemons would work just as well and be much better for the environment. Each citizen can make a difference.”
Some companies don’t realize that shareholders are already thinking in terms of CSR. They just call it something else. Shareholders may not be pounding the podium with their shoe, asking about environmental policies, but they may be asking about succession planning instead. Programs that speak to employee development and ensuring consistent leadership still fall under the umbrella of corporate social responsibility.
“Companies have to go beyond shortterm shareholder profit and start thinking about long-term return on investment,” confirms Johanne Gélinas.
What gives this trend true momentum is that the bean counters are starting to attach financial consequences to sustainable practices. A survey of risk management officers in the U.K confirmed that 65 per cent of them consider corporate image the most valuable asset to protect. Fortune magazine has published a list of Most Admired
Companies in the U.S. since 1983. They found a one rating point change on the Fortune scale resulted in an average difference of $107 million to a company’s total market value. A study released by the Conference Board of Canada in 2000 indicated respondents agreed reputation affects a company’s performance. In a number of areas, (including staff retention, developing new markets and handling crises), 80 per cent said a good reputation had a positive impact on their company. Deloitte confirms that the number of investments made under socially responsible criteria has exploded in Canada. It’s estimated that 19.6 per cent of Canadian retail mutual fund and institutional investments in 2007 are held with companies employing a socially responsible mandate. This is up dramatically from 2004 when it represented only 3.6 per cent of the same market. It would seem that nice guys don’t finish last after all.
As children we’re read the story about the tortoise and the hare. The message is simple – there are no real shortcuts to success and the first one out of the gate isn’t necessarily the first one to cross the finish line.❖
Michelle Brisebois is a marketing professional with experience in the food, pharmaceutical, financial services and wine industries. She currently focuses on retail brand strategies.
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EMPLOYMENT OPPORTUNITY
SALES MANAGER WANTED: Medium size frozen bakery plant seeking an energetic experienced person for Canadian and American sales to develop and maintain mutually beneficial relationships with our customers. Very aggressive wages, benefits. E-mail resume to hr_resume2007@yahoo.ca.
REAL ESTATE
FOR SALE: SOUTHWESTERN ONTARIO Area’s #1 Bakery/Deli operating since 1939 - 7,000 Sq. Ft. retail/production. Retail sales in excess of $700k. Showing excellent profit. Present owner for last 30 years retiring. Transition assistance. Generous long term lease or property purchase including 4 bedroom. Brick Home. Contact John or Mary at 519-688-2023 or email: marapeaz@hotmail.com
TURN-KEY RETAIL BAKERY FOR SALE: $500K in yearly sales. Lease good until 2010, all equipment included as well as 4 free-standing Market kiosks, one in bustling St. Jacobs (near Waterloo.) Seller willing to train. Asking $125,000. Call: Nick Jamal, Sales Person, RE/MAX Twin City Realty Inc., Brokerage 1-877-450-0200 or njamal@remax.net.
FOR SALE OR LEASE IN POPULAR B.C.: Rockies four season ski/golf resort town: Profitable European Bakery & Tearoom. Well established, good equipment; gross sales over $400,000. 6600 sq. ft. building, large apartment upstairs. Owner willing to train; attractive financing available. Excellent opportunity for young couple. $265,000. Call 250-427-5204. www.kimberleycitybakery.ca.
LONG ESTABLISHED VILLAGE BAKERY: Southwestern Ontario – $285,000. Price Includes property, business and all equipment plus 3 vehicles (2004 GM van, 2005 Ford extended van and a 1997 Ford Cube van) owner will train new buyer. Great opportunity for the right individual with room to expand business. About 6,550 sq. ft. includes store, apartment, office, production area, etc. List of chattels and financial statements available. Call George Gicopoulos, Associate Vice President/Sales Representative ~ Royal LePage Triland Realty, Brokerage, for complete details. 519-672-9881 (Office) 1-888-6215424 (Toll-Free).
BAKERY FOR SALE: East Central Saskatchewan, includes land, 1740 sq. ft. building, all equipment and business. Averaging 600+ per day. Ideal family business. Can be increased considerably. $79,900 OBO. Owner wishes to retire. Phone: 306-287-4024 or email iseffelaar@yahoo.com
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THE FINAL PROOF
Dominique and Cindy Duby – a husband and wife team based in Vancouver – create some of the most unique chocolates in North America. Forget plain old flavours like hazelnut or strawberry. Instead, consider a filling of apricot chanterelle or stilton rhubarb. This is molecular gastronomy. By using equipment more suited for a laboratory than a bakery, the Dubys concoct unique culinary experiments – some successful, some not so much, but all of them always educational.
How did you become attracted to the food industry?
Dominique: I was born in Belgium, and always wanted to travel. After reading about Michelin three-star chefs in Europe, I thought becoming a professional chef would be one way to see the world. I began training in Belgium as a cook, and then switched fields and went to Paris for pastry training at Lenotre, an internationally renowned pastry company.
Cindy: Growing up in Richmond, I always loved to bake, but my family used to eat very simple deserts, like a slice of fruit. In high school, my home economics instructor inspired me towards a career in cooking, after I was exposed to different kinds of mousse and black forest cake. After graduating I trained at a vocational school, and then joined Dominique at Lenotre. We’ve both continued to take courses in nutrition and other aspects of the culinary arts, including studying culinary arts at the University of Alberta.
What is molecular gastronomy –how is it different from other kinds of cooking or baking?
Molecular gastronomy is not really a style of cooking or baking, but rather an approach to culinary arts. Starting in the 1990s with people like the Adrias in Spain and Dr. Hervé This in France, chefs and bakers began applying scientific procedures in their baking and cooking. Dr. This is actually an organic chemist who loved to cook at home, and noticed that baking and cooking are similar to chemical experiments. We currently do some research with the University of British Columbia’s (UBC) chemistry department, and everyone there agrees. This new, scientific style of baking and cooking allows for new tastes and textures. For
example, vacuum cooking prevents moisture from affecting the texture of an ingredient like a nut, allowing it to stay crunchy much longer than with regular methods of preparation.
What drew you to molecular gastronomy as a field?
At first, we didn’t know what molecular gastronomy was, but were both interested in learning the “whys” and not just the “hows” of cooking. We wanted to learn what makes different cooking ingredients react the way they do. We start our research much like scientists do, with a specific hypothesis in mind that we test under different circumstances. A lot of what we do is pure research, and if something is successful, we’ll then apply the principles learned to a specific dish or product. For example, working with UBC, we researched the consistency of ingredients under a variety of temperatures, and then applied this research to create “hot ice cream.” We’ve always been interested in a scientific approach to our culinary work. We’ve studied various aspects of food science, from mycology to nutrition, for at least a decade. However, we did not begin to purposely apply that knowledge and technique to the culinary and pastry arts until five or six years ago.
Why make the switch?
In early 2000, we met with Albert Adria from elBulli, who is one of the founders of the field. After he showed us some of the techniques possible through molecular gastronomy, we started to think of our work differently – as a scientific process rather than a series of steps leading to a final product. We should stress that our work is not exactly molecular gastronomy, a term coined by Dr. This that refers to the pure science behind experiments involving food. However, our work is inspired and executed through food science, a technique we’ve been involved in since 2004, when we created our inaugural chocolate collection.
How do you create your products?
We have a small artisan atelier filled with quite unique pieces of equipment that allow us to produce products of consistently high quality. Our equipment is similar to what one might find in a science lab. Rather than
Dominique and Cindy Duby have just written their second cookbook, Wild Sweets Chocolate.
mixing bowls and ovens, we use tools like test tubes and a centrifuge to mix things much faster and with more consistent results than we can do by hand. Sometimes our experiments don’t work out – such as when we tried to use an ultrasound machine turned up to its maximum level to mix a ganache. For this reason, each of our products requires a long time to create. We compare our work to three-star restaurants in Europe. These establishments have more than 40 cooks serving almost as many clients – if you want quality, that’s what it requires. While our chocolate products are certainly a lot more expensive than mass-produced alternatives, if our customers want something different, that is the only way it can be achieved. Quality takes time, and so costs money.
Why decide to open your own business?
As soon as we came back from Lenotre in Europe, we wanted to make great desserts for the local market. Unfortunately we were way ahead of the times, and things were tough at first. Customers just weren’t willing to pay the costs we were charging for our hand-crafted cakes, which had a very short shelf life due to a lack of preservatives and the freshness of the ingredients. While in Europe, molecular gastronomy has been around for a while, in North America it is not well known, except for a few key restaurants in the U.S.
How has the world of molecular gastronomy changed since you first found out about it?
Now, people think of it more from an academic, rather than a practical, standpoint. We’ve begun to approach a process or task from the perspective of critical thinking. Rather than focus on the end result of a cooking process, we are concerned with the causes – why an ingredient reacts a certain way.
Last words?
A chef who stops learning is a retired chef. The more you learn, the more you realize how little you know. ❖
