Commercial Baking December | Innovations Annual 2023

ISSUE A2 DEC 2023

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IN MEMORIAM: JASON STRICKER

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POT TER’S CRACKERS

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ACCELERATOR PROGRAMS

www.commercialbaking.com

Class of ’23 ONES TO WATCH THE BAKING INDUSTRY’S NEXT-GEN LEADERS

2023

INNOVATIONS ANNUAL

DIGITAL EDITION

Delivering Trusted Food Solutions

We make clean labels a piece of cake!

Introducing SOR-Mate™ Effective alternative to chemical preservatives!

Our Clean Label line of SOR-Mate™ products will keep your cakes, muffins, and other baked goods mold-free without the need for artificial preservatives all while maintaining the quality!

CL

NG

KP

Clean Label

Non GMO

Kosher Pareve

Certified Gluten-Free version now available!

Find out more at www.jkingredients.com or call us at 973-340-8700

The Future of Vertical Packaging Has Arrived.

All-New SVX Series • Speeds up to 300 bpm • Revolutionary new sealing system for the highest speeds in the industry • Compact footprint for seamless integration • Real-time monitoring via Synexio cloud • Modular upgrades for futureproof productivity Scan to watch an awesome SVX video. syntegon.com/svx

From silo to truck

Shaping your bakery, creating your succes

Best Lead Time 24/7 Local Service and Support Clean Design Integrated Turn-Key Solutions Sustainable provider

kaak.com | northamerica@kaak.com

AIM TECHNOLOGY FOR PIZZA Automation for pizza handling that no one else can deliver.

Active Integrated Motion™ (AIM™) technology transforms frozen pizza handling by enabling automation in washdown environments.

Intralox® AIM solutions include sorting, switching, and merging equipment that deliver maximized, reliable throughput and gentle product handling to your pizza packaging lines.

Scan QR code to learn more. © 2022 Intralox, L.L.C. 5011057_EN

AVA N T FO O D M E D I A

OUR COMMUNITY

OUR MEDIA

Paul Lattan President - Principal

Steve Berne Vice President - Principal

Joanie Spencer

American Society of Baking

Director of Content - Partner

COMMERCIAL BAKING Paul Lattan Publisher 816.585.5030 | paul@avantfoodmedia.com

Steve Berne Director of Media 816.605.5037 | steve@avantfoodmedia.com

| digital edition

Joanie Spencer Editor-in-Chief 913.777.8874 | joanie@avantfoodmedia.com

Mari Rydings Editorial Director mari@avantfoodmedia.com

Jordan Winter Creative Director jordan@avantfoodmedia.com

Olivia Siddall Multimedia Specialist olivia@avantfoodmedia.com

Commercial Baking is published by Avant Food Media, 1703 Wyandotte St., Suite 300, Kansas City, MO 64108.

Commercial Baking considers its sources reliable and verifies as much data as possible, although reporting inaccuracies can occur. Consequently, readers using this information do so at their own risk. Commercial Baking is distributed with the understanding that the publisher is not liable for errors and omissions. Although persons and companies mentioned herein are believed to be reputable, neither Avant Food Media nor any of its employees accept any responsibility whatsoever for their activities. Commercial Baking magazine is printed in the USA and all rights are reserved.

No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. All contributed content and advertiser supplied information will be treated as unconditionally assigned for publication, copyright purposes and use in any publication or digital product and are subject to

Annie Hollon Digital Editor annie@avantfoodmedia.com

Commercial Baking’s right to edit.

Commercial Baking, ISSN 2767-5319 / USPS Publication Number: 25350, is published quarterly in February, April,

Evan Bail

August, and October, with special issues in June and December, in print and digital formats by Avant Food Media, 1703

Associate Editor evan@avantfoodmedia.com

Wyandotte St., Suite 300, Kansas City, MO 64108. Periodicals Postage Paid at Kansas City. POSTMASTER: Send address changes to Commercial Baking, c/o Avant Food Media, 1703 Wyandotte St., Suite 300, Kansas City, MO 64108.

Beth Day | Bella Foote | Maggie Glisan Contributors info@commercialbaking.com

Circulation is tightly controlled, with print issues sent only to hand-verified industry decision makers and influencers.

To apply for a free subscription, please visit www.commercialbaking.com/subscription.

FIND US ON

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Bread production ✔ Versatile ✔ Flexible

250 - 1,200 kg dough per hour

✔ Ease of operating

MODULAR CONFIGURATION

Curious how we eliminate rework?

Contact us! Telephone (330) 650-2345 or E-mail info@rademakerusa.com - www.rademaker.com/radini

Where a mix becomes a better mix.

The answer to all your blending needs

SOURCE

•

BLEND

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INNOVATE

B.C. Williams Bakery Service | BCW Food Products 800. 527. 4104 | bcwilliams.com

IN THIS ISSUE

Features

48

Potter’s Crackers: Packing a Punch In the heart of ag country, one little bakery is making big waves.

PLUS: Look for QR codes that contain exclusive digital content throughout the issue.

58

77

82

In Memoriam: Jason Stricker

Solutions Innovation Overview

Solution Showcase

9

COMMERCIAL BAKING

Customized solutions from the beginning.

Committed partnership that never ends.

Our experience helps you select the perfect equipment to meet your specific needs.

stom Our skill creates a custom deliver unbeatable bea solution, built to delive ormance and longevity. gevit performance

Peerless: World-class food equipment and service. Driving innovation, sanitation, quality and longevity.

Our customized solutions drive your innovative food creations.

Peerless Food Equipment 500 S. Vandemark Road, Sidney, OH 45365-0769 USA (937) 492-4158, (877) 795-7377 | peerlessfood.com

Our service delivers ble, respons accessible, responsive support anytime ytime you need it.

IN THIS ISSUE

Departments

24 PLUS: Look for QR codes that contain exclusive digital content throughout the issue.

T R E N D S | I N N OVAT I O N S

71

103

Accelerator Programs

65

K-State’s Ag Initiative

71

Innovation Minute

103

Commercial Baking Channel

107

Ad Index

112

QUICK READS

11

Editor’s Note

14

Category Updates

17

The Last Word

114

COMMERCIAL BAKING

Leaders in ingredient processing and mixing technologies

iquid Automation | Liquid Blending | Fermentation Technology | Grain Soaking Ingredient Automation | Liquid

Experience first-hand how ingredient automation, dough technology and process management from the Coperion Food, Health & Nutrition brands can benefit your bakery needs.

As the industry leaders in ingredient processing and mixing technologies, contact us and learn how we can help with your industrial automation needs.

Dough Mixing | Horizontal Mixing | Continuous Mixing | Dough Processing | Ingredient Sifting and Milling

Search and follow our brands

coperion.com/en/industries/food-pet-food shickesteve.com/technologycenter

A N OTE FR O M TH E ED ITO R

Common Ground Sometimes, I feel like Johnny Cash when he sang, “I’ve been everywhere …”

Two trips to Germany. Two association conventions. Four supplier conferences. Seven tradeshows. Don’t quote me on those numbers — I’m not a math whiz, and to be honest, the year was a blur — but I know you get the point because chances are, you were with me.

Three years ago, we were all separated, longing for the chance to take a plane to, well, anywhere. To meet up for a handshake or a hug and talk about industry issues and current events. Sure, there a million different opinions on how we could get there, but in the end … we’re back, baby!

Reflecting on the year, I can see certain themes emerge. Bakers and suppliers, at home and abroad and regardless of size, scope or geography, are facing the same challenges: workforce, climate change, and the evolving definition of health and wellness.

Let’s face it, whether we’re vendors, customers or competitors, we’re all in the same boat. Our ability to recognize it — and use it to our advantage — is not only what sets this industry apart, but it’s also our greatest strength. I think you’ll see that in this issue.

JOANIE SPENCER Editor-in-Chief | joanie@avantfoodmedia.com

WATCH NOW: Joanie Spencer reflects on some of her favorite hightlights of 2023 and what makes the baking industry so special.

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While “innovation” has become a ubiquitous term, it’s also open to interpretation. In the pages ahead, you’ll discover a celebration of innovation from a multitude of perspectives: highlighting the industry’s up-and-comers, spotlighting programs that support ­ education and emerging brands, honoring the legacy of an icon lost too soon, and much more, including a Solution Showcase chock-full of the top supplier innovations of the past year.

Common ground is the springboard of change … and that leads to innovation. With the right footing, there’s no stopping the progress.

Thank you to those who have allowed Commercial Baking to share the stories that cast light on the trends and innovations propelling our industry forward. I wish you a peaceful close to the year … and many miles ahead.

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Maximize the Life of Your Pans with Synova & Pan Glo®

Using Synova’s release agents and applicators along with a Pan Glo® pan cleaning schedule, your bakery can take control of oil usage and ensure pans are always achieving their best and longest release life.

SPECIALTY FORMULAS Synova’s release agents are formulated specifically specifically for baking ba ing and come in a variety of special formulas formulas.

IMPROVED APPLICATION & RELEASE Synova’s release agent applicators use precise metering and placement to reduce oil usage while improving pan coverage and release.

PAN SERVICE PLAN* A Pan Service Plan provides bakeries with a rotating supply of clean and recoated pans from Pan Glo to better manage oil usage and keep product quality consistent from the first bake to the last. *Using DuraShield® coating? We have a plan for that too!

Synova | Pan Glo +1.937.652.2151 | info@bundybakingsolutions.com bundybakingsolutions.com

C AT E G O R Y U P D AT E S

Year-End Update Commercial Baking checks in on the categories covered in the second half of 2023.

Center Store Cakes Dollar Sales

by Product Type DOLLAR SALES ($ IN MILLIONS)

% CHANGE VS. A YEAR AGO

LOAF/POUND

$307.90

11.6%

ANGEL FOOD/BUNDT/SPONGE

$281.57

4.5%

LAYER CAKES

$30.94

13.9%

SPECIALTY CAKES

$26.15

1.6%

ALL OTHER

$2.93

39.5%

SHEET CAKES

$0.06

-59.6%

$649.55

8.2%

TOTAL

Unit sales for center store and perimeter cakes have remained steady since the Q3 report, with perimeter unit sales overshadowing center store unit sales. Both segments reported a unit sales decrease, with a -4.2% dip for center store and a -3.9% decline in perimeter vs. a year ago.

Total US Multi-Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club & Dollar Retailers) | Latest 52 Weeks Ending Oct. 8, 2023

Dollar sales for center store cakes have remained relatively unchanged since the Q3 report.

Each segment experienced a dollar sales increase, with the exception of center store sheet cakes, which reported a decrease of -59.6% vs. a year ago.

Total US Multi-Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club & Dollar Retailers) | Latest 52 Weeks Ending Oct. 8, 2023 Source: Circana OmniMarket Integrated Fresh, a Chicago-Based Market Research Firm (@WeAreCircana)

Cake Unit Sales (IN MILLIONS) 752.67

197.66

CENTER STORE

PERIMETER

Source: Circana OmniMarket Integrated Fresh, a Chicago-Based Market Research Firm (@WeAreCircana)

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COMMERCIAL BAKING

C AT E G O R Y U P D AT E S

Similar to the Q3 report, unit sales of center store bar/finger snack cakes dominated the overall category in Q4; however, unit sales for that segment were down -4.2% vs. a year ago.

Total US Multi-Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club & Dollar Retailers) | Latest 52 Weeks Ending Oct. 8, 2023 Source: Circana OmniMarket Integrated Fresh, a Chicago-Based Market Research Firm (@WeAreCircana)

Center Store Snack Cakes Unit Sales

by Product Type (IN MILLIONS)

BAR/FINGER

505.30

SNACK CUPCAKES

161.88

ROLL

91.93

ALL OTHER

30.07

NUT SWIRLS

15.76

HISPANIC

0.13

Dollar sales for salty snacks increased slightly since the Q3 report, from $37.57 billion to $38.28 billion. With the exception of pork rinds, all segments reported a dollar sales increase. A slight increase in unit sales vs. a year ago could be a contributing factor to the uptick in dollar sales.

Total US Multi-Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club & Dollar Retailers) | Latest 52 Weeks Ending Oct. 8, 2023 Source: Circana OmniMarket Integrated Fresh, a Chicago-Based Market Research Firm (@WeAreCircana)

Salty Snacks Dollar Sales

by Product Type DOLLAR SALES % CHANGE VS. A YEAR AGO ($ IN BILLIONS) POTATO CHIPS

$10.72

11.4%

TORTILLA/TOSTADA CHIPS

$8.45

14.3%

ALL OTHER SALTED SNACKS (NO NUTS)

$7.61

8.6%

CHEESE SNACKS

$3.86

6.6%

CORN SNACKS (NO TORTILLA CHIPS)

$2.59

25.3%

PRETZELS

$2.31

14.7%

RTE POPCORN/CARAMEL CORN

$2.12

9.3%

PORK RINDS

$0.62

-2.2%

TOTAL

$38.28

11.6%

We’re baking up something new!

RoboStack: The next generation of robotic pan stacking We’re putting the finishing touches on Capway’s latest innovation in bakery automation.

RoboStack ensures the smooth transition of pans as they leave the production line.

RoboStack is designed and built to: • offer precision handling of multiple pan sizes • your desired pan stack height • work with most existing pan carts • maximize uptime for your production line

Custom engineered conveyor systems allow for the seamless integration of our RoboStack system into your bakery’s existing footprint or new expansion. It all stacks up to the world’s most efficient operation in daily pan logistics.

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A Fresh Approach To Custom Automation®…

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capwayautomation.com

C AT E G O R Y U P D AT E S

Frozen Pizza Dollar Share

by Product Type

FROZEN PIZZA: 99.3%

FROZEN PIZZA CRUSTS/DOUGH: 0.6% FROZEN PIZZA KITS/TOPPINGS: 0.1%

Dollar sales for the frozen pizza category were up 6.0% vs. a year ago, driven solely by the frozen pizza segment. Dollar sales for frozen pizza crusts/ dough and frozen pizza kits/ toppings dropped -3.3% and -38.9%, respectively, vs. a year ago.

Total US Multi-Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club & Dollar Retailers) | Latest 52 Weeks Ending Oct. 8, 2023 Source: Circana OmniMarket Integrated Fresh, a Chicago-Based Market Research Firm (@WeAreCircana)

The cracker category has seen a 10.4% increase in dollar sales vs. a year ago. The All Other segment holds more than half of the dollar share.

Crackers Dollar Share

by Product Type*

ALL OTHER CRACKERS: 71.9% CRACKERS W/ FILLINGS: 14.9% SALTINE CRACKERS: 6.6%

Total US Multi-Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club & Dollar Retailers) | Latest 52 Weeks Ending Oct. 8, 2023 Source: Circana OmniMarket Integrated Fresh, a Chicago-Based Market Research Firm (@WeAreCircana)

BREADSTICKS: 0.4%

*Dollar shares have been rounded to the nearest tenth.

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GRAHAM CRACKERS: 6.3%

CAPTURE THE WINDS OF CHANGE. QUICKLY, AND WITH GENTLE HANDLING. BROUGHT TO LIFE WITH SCHUBERT.

Fresh, crispy baked goods are delicious, But they tend to crumble during packaging. Our solution: gentle robotic hands and a 3D scanner to monitor quality. In a machine that adapts to a wide variety of products in no time at all, Packaging them fully automatically in sustainable materials. In line with our Mission Blue: Only if it’s good for the planet, it’s good enough for our customers. www.schubert.group/en/bakery-packaging/

INSPIRATION THROUGH INNOVATION Whether it’s a tart and tangy pastry, a tantalizing new flavor combination, or the latest in functional foods, Puratos provides its customers with the on-trend inspiration, innovation and insights they need to keep their companies moving toward the future.

Puratos is the expert in collecting relevant, fresh, in-depth consumer trends data that gives ­bakeries a global perspective on where the food industry is today … and where it will be tomorrow.

It shares that data with its customers to help them drive product innovation, remain competitive and future-proof their businesses.

Taste Tomorrow: On the Cutting-Edge of Consumer Food Trends Taste Tomorrow, Puratos’ proprietary research program, is the largest consumer insights ecosystem in the world.

The company engages several sources to compile its Taste Tomorrow data, ­including: • A quantitative study conducted in 50 countries with more than 20,000 consumers • Qualitative research with foodies and industry experts • Global and local consumer behaviors, attitudes and choices in bakery, sweet goods and chocolate • Consumer conversations tracked across social media, search engines and blogs using “always on” semantic artificial intelligence for a real-time view of what’s trending, just emerging or going viral

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SPECIAL SECTION: A DV ERTO R IA L

Holistic Health: A Key Driver of Consumer Behavior In the latest edition of Taste Tomorrow, Holistic Health — which combines the concepts of health, hyperpersonal, ethical lifestyle and transparency under one umbrella — emerged as a key driver of consumer behavior.

While health is still all about reducing undesirable ingredients and adding power ingredients, consumers are also expressing interest in gaining a deeper understanding of the connection between what they eat and how they feel physically, mentally and emotionally.

Simply put, consumers want more from their food, which means: • Plant-based alternatives made with sustainably sourced ingredients that also taste good • Superfoods for the mind and body • Immunity-building foods • Foods that can improve gut health • Foods with mood-boosting properties • Indulgence that fits into a healthier lifestyle through smaller portions or low-fat/low-calorie options

62%

of consumers want food that improves gut health

60%

50%

of consumers want food that helps build immunity

of consumers want food that improves mental health

Source: Taste Tomorrow by Puratos

Partnering with Puratos: Helping Bakers Meet Consumer Demands Puratos collaborates with industrial manufacturers, retailers, foodservice companies and distributors to develop the innovative products consumers want in a way that fits into their operational environment.

The company offers: • Access to Taste Tomorrow research data that can spark innovation and inspire R&D teams • On-trend innovation that delivers a better bottom line • Strategically located innovation centers • Technical advisors who understand the challenges of complex production environments • Sensobus, a mobile sensory lab that can run in-person and virtual sensory tests with consumers nationwide • Events such as Taste Tomorrow, an in-person, immersive experience based on the research program of the same name that features the latest consumer trends, inspiring speakers and baked goods of the future With products and services in more than 100 countries, Puratos has its finger on the pulse of food innovation.

VIEW PURATOS’ COMPLETE INGREDIENT PORTFOLIO AT PURATOS.US Visit puratos.us

Visit tastetomorrow.com

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COMMERCIAL BAKING

DU

ST

INNOVATORS

IN

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2023

I N D U S T R Y I N N O V AT O R S

Meet the people who are shaping the future of the commercial baking industry.

The inaugural class of Industry Innovators spotlights 11 of the best and brightest up-and-coming leaders. When it comes to tackling the industry’s biggest challenges — meeting sustainability goals, integrating smart technology, keeping the food supply safe — their curiosity, enthusiasm and tenacity know no bounds.

This group of creative problem solvers turns ideas into reality. They understand the value of building on lessons learned from earlier leaders and are ready to use that knowledge to forge an even wider path that will take the baking industry to the next level. These next-gen leaders dream big, work hard and have the power to truly revolutionize commercial baking.

This year’s class represents nearly every facet of the industry.

They were selected from submitted nominations and industry recommendations for their leadership qualities, industry involvement and company contributions.

Congratulations to the class of 2023!

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COMMERCIAL BAKING

I N D U S T R Y I N N O V AT O R S

What year did you join the baking industry, and what led you down this career path?

I joined in 2012, and with a passion for baking at home, joining the baking industry was a perfect opportunity for me to do what I love for a living.

What career accomplishment are you most proud of?

I’m most proud of the innovative ideas and solutions I’ve presented to customers that have led to commercialized food that is well-loved by ­c onsumers. I’m also proud of the team I’ve built and the opportunity to excite and guide them to becoming innovative industry developers.

What excites you the most about the baking industry?

There’s nothing more exciting than seeing how the baking industry innovates and responds to trends to develop something that can be commercialized on a large scale while still prioritizing the needs of the consumer.

TAMMY WONG

Share one contribution you’ve made to the industry.

I’ve been lucky enough to be surrounded and managed by great leaders who lead by example.

With a solid foundation, I’ve been able to apply this to R&D teams that I’ve built over the years.

R&D Director Aspire Bakeries

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By setting a good foundation, encouraging continuing education and challenging each developer to think about projects holistically, I can help ensure individuals are not only successful within the company but also when they move on because they develop the strong skill set needed to innovate and push the food industry forward into different channels.

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Where new ideas meet 170 years of expertise.

We apply centuries of knowledge to today’s commercial baking challenges, which we help you solve with innovative ingredients and services.

Our Six Commitments to You:

Find solutions to any baking need at LesaffreBaking.com We’re more than yeast.

with enhanced nutrition

by appealing to the senses

with sustainable sourcing

with a traceable supply chain

with cost-efficient ingredients

with time-saving options

I N D U S T R Y I N N O V AT O R S

What year did you join the baking industry, and what led you down this career path?

I fell into this industry because I loved to bake and bring a smile to the faces of others with a celebration cake or special dessert. With a passion for science and math, I knew I didn’t have the stomach to be a doctor. Baking science was a perfect match, challenging me each day to be creative and solve new problems.

What career accomplishment are you most proud of?

Watching a team deliver with pride and a high sense of accomplishment is what I find most gratifying — when associates welcome challenges and overcome obstacles with creativity and collaboration, knowing they made a difference.

KATHY SARGENT Senior Director, Baking Technology

The family culture and passion for baking premium quality products excites me. I’m energized by the transformation in manufacturing and ingredient technology that continues to enable the delivery of high-quality baked goods at affordable prices.

Innovation in operations and distribution enables the industry to stay connected to the art of baking while making it available for all.

Share one contribution you’ve made to the industry.

Bimbo Bakeries USA

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What excites you the most about the baking industry?

One important area of advancement that I ­c ontributed to is the transformation of products and how we look at shelf life. Through innovation to protect texture and freshness, the industry can capitalize on efficiencies while continuing to delight consumers. It’s important to change the paradigm regarding freshness as global food systems are pressured.

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Unmatched scaling and quality.

At Reiser, we have the experts, the process knowledge, the experience and the equipment to help you improve your entire bread line. Our Bakery Specialists will show you how to improve scaling without sacrificing quality. Come run your product with us at the Reiser Customer Center.

www.reiser.com Reiser • Canton, MA • (781) 821-1290 Reiser Canada • Burlington, ON • (905) 631-6611 Reiser UK • Milton Keynes, Bucks • (01908) 585300 2021

I N D U S T R Y I N N O V AT O R S

What year did you join the baking industry, and what led you down this career path?

In 2017, I left my job in the film industry to seek a more stable position in the baking industry. I was attracted to Grupo Bimbo because of our strong focus on sustainability and commitment to being a socially responsible company.

What career accomplishment are you most proud of?

The development of microgrid (solar plus battery storage) technology across BBU’s California bakeries. This not only addresses escalating utility costs but also underscores our dedication to environmental responsibility.

What excites you the most about the baking industry?

I’m always interested in discovering new ways to run our baking operations more efficiently to benefit the bottom line and the environment.

KEVIN YAVARI

Share one contribution you’ve made to the industry.

Collaborating with the American Bakers Association, we successfully shielded our industry from burdensome regulations in California that would have forced us to electrify our ovens when the technology is not readily available or beneficial for our products. We achieved a financially sound compromise that benefits the baking industry and the environment.

Senior Manager, Corporate Environmental Sustainability Bimbo Bakeries USA

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Introducing the FR 400 Twin:

Our dual-lane, high-output horizontal flow wrapping machine for the bakery and confectionery markets This compact powerhouse combines two machines in one, doubling output and optimizing efficiency while reducing required space by 50%.

FR 400 TWIN KEY FEATURES Scan for more information

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Allen-Bradley® Controls Small Footprint

Double Infeed Conveyor with Transferring Belts Double Exit Belt Ease of Use and Maintenance Single HMI Improved TCO Enhanced Productivity, Reliability and Efficiency

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© 2023 Harpak-ULMA Packaging, LLC, 85 Independence Drive, Taunton, MA 02780 USA

I N D U S T R Y I N N O V AT O R S

What year did you join the baking industry, and what led you down this career path?

I joined the baking industry in 2001 as an R&D process engineer at Frito-Lay in Plano, TX, on the Rold Gold pretzel team. When PepsiCo bought Quaker, I moved into a business unit doing bars.

I spent a little time out of the industry and then started at Clif Bar in 2010.

What career accomplishment are you most proud of?

I’ve had the opportunity to build some cool teams along the way in a culture where we have a lot of fun and work hard. While building the bakery in Twin Falls, ID, I was able to take our Clif Bar values and the way we do things and inspire a team of about 200 people to align on a common goal to get the job done. It was a once-in-a-lifetime type of experience.

JEB SLOAN

What excites you the most about the baking industry?

The baking industry is full of wonderful people, and I get excited about the relationships I’ve been fortunate to make and continue to create. People care about one another not only on a professional level, but sometimes they can also be some of your best friends.

Director, Process Engineering

Share one contribution you’ve made to the industry.

Clif Bar & Co.

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There’s a way you can do things while being passionate but also empathetic and humble and get a result with people being top of mind. I hope I’ve contributed to a model of how personal relationships in the baking industry can bring trust and connection to deliver collaborative results.

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Cavanna: scalable Flowpack, Cartoning & Casepacking

Cavanna Packaging specializes in:

Turn-key Flowpack & Cartoning

• • • •

CAVANNA PACKAGING USA INC.

Turn-key Flow Wrapping, Cartoning and Casepacking solutions Sanitary Design Systems for the Food Industry Easy to clean toolless Poke Yoke solutions Fully Caustic Washdown Flow Wrapping lines

• Unique space and labor saving Flow Wrapping solutions

3400 Corporate Way | Suite F | Duluth GA 30096 Phone: (770) 688-1501 Fax: (770) 810-3528 sales@cavannagroup.com www.cavanna-usa.com

I N D U S T R Y I N N O V AT O R S

What year did you join the baking industry, and what led you down this career path?

I joined Crown Bakeries in 2020, and it has been amazing. I’m able to leverage my experience to offer new perspectives to senior leadership, helping them formulate and execute the longterm strategy for the company. It’s been an exciting three years, learning from and supporting an exceptional executive team.

What career accomplishment are you most proud of?

I am most proud to be leading our “One Crown” initiative. The primary objective is to channel significant investments in branding, manufacturing and employee welfare to each of our locations.

This project benefits our team members at every plant. By investing in manufacturing, we can improve the quality and throughput of our products, which lets us treat our customers like royalty.

CHANCE DELANY

What excites you the most about the baking industry?

Director, Strategic Analysis

What excites me most about the baking industry is the endless potential for creativity and innovation.

We’re going beyond ‘commodity carriers’ to novel products that help menus and businesses stand apart. By incorporating cutting-edge technologies into the manufacturing process, we’re able to grow while still delivering amazing taste experiences.

Crown Bakeries

Share one contribution you’ve made to the industry.

I’m proud to have contributed to the growth of Crown Bakeries. Since I joined, we have added five bakeries to our manufacturing footprint while investing heavily in capital projects. With this growth, we have been able to service new customers and industries while expanding our product capabilities.

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Learn More

LIGHTS OUT INNOVATION ON Less risk.

Less energy.

Less downtime.

Less food waste.

The Lights Out Bakery, AMF's moonshot vision, explores the power of automation and digitalization to deliver immediate value while building a more efficient, sustainable bakery operation.

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I N D U S T R Y I N N O V AT O R S

What year did you join the baking industry, and what led you down this career path?

I officially joined the baking industry in 2019 when I started working at Eli’s Cheesecake, my family‘s business, where I represent the third generation.

I unofficially joined in 1990 (the year I was born).

I grew up in my grandfather’s steakhouse, and I always had a passion for food and hospitality.

What career accomplishment are you most proud of?

Before I joined Eli’s, I was a video producer in New York and won a James Beard award for producing and directing a short documentary about a New York-based sushi chef. As a producer, and at Eli’s, I’ve always been interested in the power of storytelling and the notion of food as a bridge to connect people.

ELANA SCHULMAN Director, Special Projects

Baking is the ultimate platform for creativity and innovation. It also brings joy to so many. I consider myself lucky to be part of an industry that feeds the body and the soul.

Share one contribution you’ve made to the industry.

At Eli’s, we are guided by the golden rules of our founder and my grandfather, Eli Schulman: “Charity will never bust you” and “Treat others as if you were the other.” For more than 30 years, our hiring strategies have been centered around the inclusion of refugees and individuals with disabilities. We believe good business means creating opportunities for others.

Eli’s Cheesecake

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What excites you the most about the baking industry?

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I N D U S T R Y I N N O V AT O R S

What year did you join the baking industry, and what led you down this career path?

My journey with Farmer Direct Foods was inspired by my family legacy in the farming and milling industry. I wanted to honor the values and traditions passed down by my grandparents, Joe Hale and Joyce Vanier Hale on the milling side and my Nelson grandparents in farming, while also embracing modern sustainability practices.

What career accomplishment are you most proud of?

Scaling up Farmer Direct Foods’ operations while maintaining the integrity of our products has been a constant balancing act. We just completed an expansion of our facility with the addition of a new warehouse and a second milling and packing line.

It’s exciting to watch us grow and support more American famers. Also, educating people about regenerative agriculture has been both challenging and rewarding.

HAYLEY NELSONECKERT

What excites you the most about the baking industry?

I’m excited about honoring my family’s legacy while modernizing it with a sustainable and regenerative model. At the end of the day, everyone has to eat, so it’s a great industry to be in. I love to see more bakers and home cooks incorporate better quality and better-for-you ingredients into their products.

VP, Strategy and Sales

Share one contribution you’ve made to the industry.

We’re eager to raise awareness and expand our product offerings and distribution channels. We have ambitious goals of setting new standards for responsible agriculture, which we believe will create a ripple effect that emphasizes food quality, supply chain transparency and environmental sustainability. Our inspiration comes from seeing the positive impact of our efforts on the environment, on our farmers’ well-being, and in our community.

Farmer Direct Foods

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I N D U S T R Y I N N O V AT O R S

What year did you join the baking industry, and what led you down this career path?

In 2011, I graduated from the University of North Carolina – Chapel Hill with a master’s degree in public health and moved to Atlanta. I found a job at Flowers Baking Co. of Tucker as an environmental, safety and sustainability manager. It was my first experience in manufacturing, and the team took me under their wing. I loved it.

What career accomplishment are you most proud of?

In 2021, Flowers Foods met our first greenhouse gas (GHG) reduction goal ahead of schedule — to reduce emissions by 20% off a 2015 baseline.

This was accomplished through planned capital projects that integrated sustainability features.

MARGARET ANN MARSH Senior VP, Safety, Sustainability and Environmental

I enjoy collaborating with others in the industry — suppliers, vendors and other external organizations — to innovate. For example, working with trusted suppliers was critical in integrating the sustainability improvements that helped us meet our first GHG goal.

Share one contribution you’ve made to the industry.

I currently serve as co-chair of the American Bakers Association’s Energy and Environment Professionals Group.

Flowers Foods

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What excites you the most about the baking industry?

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I N D U S T R Y I N N O V AT O R S

What year did you join the industry, and what led you down this career path?

My career began as a consultant for digital transformation solutions for manufacturing. In 2020, I decided to transition from a consulting role to a hands-on approach. Given Harpak-Ulma’s strategy of delivering smart, connected packaging platforms that leverage the digital technologies I’m passionate about, it seemed like a great match.

What career accomplishment are you most proud of?

Being part of a technology-driven OEM that layers advanced software into their solutions puts me at the “tip of the spear” when it comes to digital transformation. Augmented reality (AR), artificial intelligence (AI), machine learning, digital twins and predictive maintenance are game-changing technologies.

ALEXANDER OUELLET Innovation Manager

What excites you the most about the industry?

Being on the front lines during what is arguably one of the most transformative eras of packaging in my lifetime is what gets me going. The changes that are coming to the CPG segment thanks to digital transformation have real and significant implications for how producers operate.

Share one contribution you’ve made to the industry.

Harpak-Ulma

I have been privileged to lead our initiative to combine AI with AR to create an interactive experience around visual work instructions that can ensure 100% quality outcomes. We are imagineering truly transformative solutions for ­ the industry, and that is something I’m immensely proud of being at ground zero for.

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I N D U S T R Y I N N O V AT O R S

What year did you join the baking industry, and what led you down this career path?

I joined the baking industry in August 2020 with a heavy background in beverage manufacturing. I have a passion for food and community, and there is nothing more fulfilling than supporting people during a time of need with bread, buns and tortillas.

What career accomplishment are you most proud of?

I am most proud of my investment and focus in developing and growing other people. I have the honor and privilege to lead a women’s diversity chapter that promotes diversity, equity and inclusion by encouraging others to be themselves.

What excites you the most about the baking industry?

STEPHANIE KELLY General Manager

Share one contribution you’ve made to the industry.

On the theme of connection, I have an active part in building the support and pathway of the future for our bakery directorate. Bringing people together is what we do.

H-E-B

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The baking industry is filled with unity, passion and family. I am proud to be a third-generation baker and have shared experiences and connections that not only support my family but also let us feed the world.

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I N D U S T R Y I N N O V AT O R S

What year did you join the baking industry, and what led you down this career path?

I joined the baking industry in January 2019 at the end of my dietetics degree. After doing a short internship in our Montreal office, I fell in love with the company. Almost 5 years later, I consider myself lucky to be part of this industry.

What career accomplishment are you most proud of?

I’m most proud of how I got involved in many aspects of our company, from our production sites to our distribution centers. This led to the creation of strong work relationships with a variety of functions, which enhances collaboration in my day-to-day work. Being a young woman in the industry, I am proud of how I got to prove my competencies.

JASMINE MONETTE Quality and Continuous Improvement Manager

I’m excited about the product our industry produces. It’s such an important staple food in everyone’s diet, and it survived many unfavorable trends, thanks to innovators in our industry. I look forward to seeing how our industry will collaborate in facing future challenges.

Share one contribution you’ve made to the industry.

I actively work with our distribution centers in implementing a GFSI certification. By the summer 2024, we should have our four distribution centers certified. Through this implementation, I work on fostering a food safety culture mindset and a risk-based approach in our storage and distribution operations.

Lallemand

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What excites you the most about the baking industry?

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F E AT U R E D B A K E R Y: P OT TER ’ S C R AC K ER S

PACKING A PUNCH In the heart of ag country, one little bakery is making big waves.

BY J OA N I E S P E N C E R

In the rolling Wisconsin farmland, work ethic and family values go hand-in-hand, and hidden gems are everywhere as family businesses pass from generation to ­g eneration.

This is where Nancy Potter founded Potter’s Crackers, a Fitchburg, WI-based producer of specialty crackers, with her son Peter Webber in 2006. When she started, Nancy pictured Potter’s as a “farmers market brand.” There was no way these crackers would sell beyond the Wisconsin borders, right?

Well, at least, that’s what she assumed.

All photos by Avant Food Media

—Left Once intended to be just an artisan product for farmers markets, Potter’s Crackers has grown into a Wisconsin staple, even gaining notoriety on the Today show.

But by 2010, the team was driving products to markets in Minneapolis and Chicago as Potter’s picked up steam. It was around that time that David Payne, the company’s current co-owner and general manager, joined Potter’s as a baker, first running the sheeter and prepping trays and later mixing dough.

Payne had worked in meat plants for Johnsonville Sausage Co. and followed friends to this bakery while he pursued a degree in food science from the University of Wisconsin.

Meanwhile, Webber had migrated to northern California. As he parlayed his own food science background into a business degree from the University of

49

California – Davis, the family expanded the business with a second bakery in Sacramento.

The logistics of managing two facilities while growing the business made building a plane while flying it seem easy. Payne started out as a mixer operator, but he was quickly promoted to shipping manager to help keep those plates spinning.

With his experience in large-scale food manufacturing, Payne knew the first big step for Potter’s was shoring up logistics and distribution. That’s when he took on the role of general manager … and Nancy’s right hand. By then, Potter’s had invested in a team to manage logistics, and Payne focused on bigger issues like production scheduling, sales projections and procurement, which was becoming more critical with scale. Eventually, the California bakery was shuttered, and the flagship bakery took back that location’s ovens, doubling its c­ apacity and retaining many of those West Coast customers.

As the business grew beyond what Nancy had envisioned, she began courting potential suitors to buy the company, leaving Payne to ponder his own vision for Potter’s.

COMMERCIAL BAKING

P OT TER ’ S C R AC K ER S

“I nervously asked my wife, Ashley, if we should buy the company,” Payne recalled. “She said, ‘Why not? You know every part of the business, so who better to take it over?’”

Though not tied by a bloodline, Potter’s was passed to its next generation.

In 2019, the Paynes became co-owners of Potter’s — David as general manager and Ashley leading strategic development — in partnership with Michael Tiede, the company’s CFO. Less than six months later, the COVID-19 pandemic hit, eclipsing Payne’s plans for Potter’s.

“It was a crazy time to be a new business owner, let alone the owner of a business that was starting to grow in grocery,” he said. “Our grocery sales took off and changed the entire focus. We went from a ‘one case at a time’ model to shipping pallets.”

Since then, Potter’s presence has expanded into not only i­ndependent retailers but also larger chains, including branded and private label products, offering varieties ranging from plain to smoked to Wisconsin Rye and more.

When pandemic restrictions loosened, people were entertaining small gatherings at home, sending the charcuterie trend into overdrive — and creating a boon for Potter’s.

The gourmet crackers are designed to complement high-end meats and cheeses and easily create an elevated culinary experience. The crackers are like, as Payne put it, “the rug that ties the room together,” paraphrasing a quote from The Big Lebowski.

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Automation has not only increased volume, but it has also made life easier for the Potter’s team.

“Our wheats, rye flours, oats, flaxseeds, they’re all grown in Wisconsin, and they’re all organic.”

David Payne | co-owner, general manager | Potter’s Crackers

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P OT TER ’ S C R AC K ER S

The charcuterie trend increased momentum through Instagram, a social media channel that hadn’t previously ­ aligned with Potter’s consumer base.

Even the company’s oyster cracker disrupts the status quo, resembling a sourdough bite more than a cracker.

It’s made from a four-day starter that’s yeast-raised and formed into strips before being proofed, giving it a puffy look and different type of flavor.

“Some of those images were getting millions of views,” Payne said. “I could literally see our target market jump from one generation that we thought was our demographic to a whole new, younger one.”

When Payne took the helm, he had a five-year plan to move Potter’s out of incubator space and into its own production facility. But volume increased so rapidly that the goal was met in only three. Last year, Potter’s moved into a 12,000-sq.-ft. facility.

Potter’s recognized the opportunity to not only market how its crackers complement different types of cheeses but also celebrate what the brand’s home state is known for. In fact, the company has partnered with the Wisconsin Milk Marketing Board for promotional events, one of which landed the brand on a Today show segment and into the hands of Al Roker.

The new bakery was a big step, but it was critical, especially in terms of efficiency. Production flow was a big challenge, and Payne noted that new equipment and a linear design has streamlined what was once a relatively chaotic process.

Potter’s products are not what one would consider a traditional cracker offering. Most varieties are dense, made with butter and milk, imparting an almost biscuit-like quality and chock full of grains, seeds, or nuts and fruits that create a textural experience with a distinct flavor profile.

The foray into capital investments started with the Fritsch VarioFlex M makeup line, the first big game-changer in terms of scale.

Made with butter and milk to create a dense texture, Potter’s crackers are far from what would be considered a traditional type of cracker.

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P OT TER ’ S C R AC K ER S

The line cuts and trays the cracker dough, exponentially increasing capacity. With a guillotine chopper that can easily be swapped out for a stamper, the possibilities are virtually limitless for the product varieties Potter’s can create, whether it’s crackers, crisps or oysters.

“I was the one cutting the dough by hand for years,” Payne said. “We did thousands of trays a day, and I know how hard it is. Getting the dough onto the trays is the hardest part of the process, so we are happy to have the machine here.”

Additionally, through Multivac/Fritsch, the bakery invested in a Daub portioning system, which can chunk out 25 to 30 lbs. of dough into rectangular blocks,

MONTH 2023 Q1

as opposed to the old system, which did roughly 24 individual chunks at a time and required several passes of folding to get that rectangular shape.

The rectangles run through a Rondo sheeter, which rolls them out to 20-ft.-long bands that are reeled up onto the Fritsch line, then de-reeled through a calibration head and sent through a series of cutters, sprayers and finally a guillotine before being placed on racks and rolled into four Hobart ovens.

Automation is taking the bakery in the right direction, not only allowing for increased volume but also making life easier for the Potter’s team. Every day, the crew is making crackers to a ­rock-n-roll soundtrack playing overhead as the process runs smoother than ever.

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“It’s easy to say, ‘We want to scale and not lose track of our history,’ ...

Relative to Payne’s previous life in meat processing, cracker production is a pretty low-risk environment. It’s a low-moisture product with significantly less microbial risk, but food safety is always critical, especially from an allergen standpoint. That’s where Payne’s experience with USDA, FSMA and HACCP comes into play.

As a former HACCP controller from his meat processing days, Payne applies the same high standards of food safety to cracker production.

“I brought a lot of that seriousness here,” he said. “The standards are high in our bakery environment, to the point that we can have full traceability in a matter of seconds.”

... but for me, it’s very much ingrained.”

Traceability doesn’t just come from the food safety protocols. Potter’s focuses on locality, even as the brand increases its reach and expands its consumer base.

David Payne | co-owner, general manager | Potter’s Crackers

With organic being a pillar of the brand, 99% of Potter’s products are certified organic. To maintain that status, the bakery is intentional with not only ingredient suppliers but also

“That idea of small scale, agriculture and organic was something that Nancy created, especially around Wisconsin,” Payne said. “That was something that drew me to Potter’s in the first place, and I want to keep those ideals here. It’s easy to say, ‘We want to scale and not lose track of our history,’ but for me, it’s very much ingrained.”

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COMMERCIAL BAKING

P OT TER ’ S C R AC K ER S

INNOVATIONS FROM THE BAKERY FLOOR Potter’s Crackers has grown from a local farmers market brand to a cracker company supplying specialty and some big-name retailers in 48 states. As the brand expands, so does capacity. Below is a list of supplier innovations that can be found in this up-and-coming bakery.

Baxter/Hobart proofing Daub dough pressing With the majority of products certified organic, Potter’s is intentional with how it chooses ingredients.

Lucks mixers Fritsch VarioFlex M makeup line

agricultural partners, focusing on local whenever possible. That includes using organic milk and butter from Wisconsin dairy farms.

“Our wheats, rye flours, oats, flaxseeds,” Payne said, “they’re all grown in Wisconsin, and they’re all organic.”

From a socio-economic perspective, the bakery enjoys the benefit of stable commodity pricing thanks to that proximity. And participating in that supply chain benefits the local agricultural system for generations.

LISTEN NOW: David Payne describes the benefits of being located so close to the heart of Wisconsin agriculture.

What was born to be little more than a staple in local farmers markets has grown into a brand without borders. It’s what American dreams are made of.

“In five to 10 years, we want to be considered a national brand,” Payne said.

“We’re going to watch the consumer trends and build our manufacturing around that. We are a gourmet cracker brand, and we want to be the highest quality cracker that is sought out for entertaining. Nancy and Peter had a brilliant idea: Sell crackers from the cheese state.”

Perhaps Peter Webber was onto something with that second bakery in California. If the growth happens, and with the right automation, Wisconsin is just the beginning, and the sky is truly the limit. CB

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“Quality is: First and Formost”

A Life Lived Legendarily Dedicated to the industry, Jason Stricker (1975-2023) was anything but average.

BY J OA N I E S P E N C E R

It might be hard to think of a time when Jason Stricker wasn’t part of the baking industry. Well, there’s a reason for that.

Long before he was VP of sales and marketing for Kansas City, MO-based Shick Esteve — even before he joined the company as a second-generation Shick Esteve employee — stories circulated in certain circles. They described Stricker, a little boy, spending Saturday afternoons at the office with his dad, David Stricker, hiding under the desk with a coloring book because kids weren’t allowed at the office on the weekends.

Photo courtesy of Shick Esteve

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As a teenager, Stricker worked p ­ art-time and summers in the company’s machine shop and eventually repped Shick Esteve parts for Thompson Hill after he graduated from Baker University in the late ’90s. He found his way back to Shick Esteve in 2007 when he was hired by Aaron Irvin, the company’s director of systems and products.

Stricker had a mind that was insatiably curious and immeasurably retentive. His attention to detail naturally absorbed the engineering protocols around designing food conveyance and ingredient

IN MEMORIAM: JASON STRICKER

handling, and his propensity for learning new technology had his nose in literature every chance he could get.

said Blake Day, Shick Esteve president and CEO. “It was awesome to watch him mature in his role and develop the emotional intelligence that came with it.”

That’s a winning combination for a person interested in climbing the corporate ladder. But for Stricker, there was something else. His knowledge, passion, work ethic and competitive nature made for a fast career ­trajectory, but it also made him a force in the baking industry.

“He went deeper than anybody in a sales role would typically go,” Irvin said.

“Jason wanted to know how what he was selling worked and how to troubleshoot it. He’d hang out with the engineers and senior technical staff so he could get that knowledge.”

Stricker built an arsenal of technical knowledge and business savvy that led to partnerships beyond the spaces where Shick Esteve already had an established presence. He grew in his roles as the business evolved. Years later, as Shick Esteve became part of Linxis Group — which was acquired

by Hillenbrand in 2022 — Stricker used his thirst for knowledge and standards for excellence to better himself, his customers and even the industry.

That said, Stricker loved a good debate.

And it wasn’t just his competitive nature or steel trap of a mind; it was a tool he used for continuous improvement. He wasn’t so much obstinate as he was in perpetual pursuit of excellence.

It could be said that “do better” was his mantra.

“Jason taught me that friendship and professionalism can coexist.”

Jeb Sloan | director, process engineering | Clif Bar & Co.

But even when Stricker had the answers, success always required buy-in to ensure the best outcome.

“He always saw himself as part of a team,” Irvin said. “He loved sitting down with a group of people and figuring out how to solve a problem. That’s where he earned a lot of his respect.”

Through the evolution of Shick Esteve and Linxis Group, now part of Coperion Food, Health and Nutrition, Stricker’s team-centric mindset was critical to numerous brand integrations.

“Jason was a big part of growth, not only for the Shick Esteve business but also in integrating all the businesses together,” Day said. “He was i­ nstrumental in getting those integration efforts off the ground. Obviously, I wish he could have seen it through, but a big part of where we are today is because of the work Jason put in.”

Sure, he had a reputation for being a little cocky in his younger days. However, it came from a place of love. His high standards were foundational for bettering his work in an industry he cared deeply about. Over time, Stricker transformed from an absorber of information to the passer of knowledge, emerging as an industry leader.

From equipment and systems to dust mitigation and explosion prevention, Stricker looked at the industry through a holistic lens, educating himself in every aspect of the process that could relate to his work. His ability to understand systems outside the scope of his own work made him not only indispensable

“Jason became instrumental in the marketing side of the business as much as the sales side, and at the same time, he learned how to mentor people,”

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COMMERCIAL BAKING

IN MEMORIAM

Photo courtesy of BEMA

Among his many contributions to the Baking Industry Forum, Stricker introduced the use of RealWear technology to BEMA 2023 convention attendees during a panel discussion.

but also perhaps something far more important: trusted.

“Rademaker’s relationship with Shick Esteve began when we partnered on a particular project that integrated their raw material handling system into our croissant production line,” recalled Eric Riggle, president of Rademaker USA. “When I started working with Jason, he helped facilitate the business side of things right away, and his expertise of the production line and ability to troubleshoot issues were unmatched. But more than that, Jason was a man of his word.

System integrations involve a complicated process, and it requires a lot of trust. So, having a trusted colleague in Jason made a huge difference for our project and the customer.”

Stricker’s belief in putting customers first was a power that propelled not only ­p rojects but also people.

“Jason helped us build a state-of-theart plant, taught us what we needed to do, and then rallied his team to make

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it happen,” said Jeb Sloan, director of process engineering for Emeryville, CA-based Clif Bar & Co. “The trust we had wasn’t necessarily built; it was ­inherently there with Jason and his team.

The work they did for us in both our facilities was unprecedented in our industry, and it was a direct reflection of Jason’s integrity and excellence.”

One could say Stricker was the player, cheerleader and coach at the same time.

“Jason enjoyed cross-referencing and collaborating,” said Kelly Wiens, who worked alongside Stricker for six years as director of marketing at Shick Esteve.

“He enjoyed building up the industry because he knew it benefited everyone.”

A selfless attitude and unshakeable demeanor came from Stricker’s personal investment in every aspect of his work.

“He was a passionate professional, in every sense of both words,” said Tim Cook, former CEO of Linxis Group.

“Jason was passionate in that everything

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he did, he wanted to make it as good as he p ­ ossibly could. He took his endeavors very personally. He coupled that with a sense of professionalism as he grew into every role he held at Shick Esteve.”

His standards, coupled with his unfiltered nature, could make him a harsh critic, but he was also genuine, which meant praise and criticism held equal footing toward the same end: to do better.

“Jason cared deeply about the people in his circle,” Cook said. “He put his family first, and he also thought of his coworkers as extended family. While there may be times when he disagreed with you, if you were in that circle, there was never any doubt that you were part of his family.”

Anyone who worked with Stricker likely had a moment where they received a personal note or text at some point, whether to help solve a problem or just send a word of encouragement.

“He was always there for me,” Riggle said. “It didn’t matter what it was about,

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IN MEMORIAM

if I had a question, I could call him. Isn’t that what this industry is all about?”

Stricker rarely denied a call to serve the industry. He was an active member of several associations and participated in panel discussions to share thought leadership on baking as a potential career path for STEM students.

In 2020, he joined BEMA’s Baking ­Industry Forum (BIF), a group developed to tackle industry challenges in a collaborative space where bakers and suppliers can ideate solutions.

“Jason’s contributions came in a variety of ways,” said Emily Bowers, VP of education and operations for BEMA. “He was so well connected on the baker and supplier sides that he was a natural fit. BIF benefitted from his ability to listen and then follow up with questions that took conversations to the next level. He came with ‘what if’ questions that led the group through countless useful discussions.”

“Jason taught me that friendship and professionalism can coexist,” Sloan said. “And to be honest, I think they have to. If you’re working with people you can’t consider a friend, are you really working with the right people? Maybe that’s Jason’s legacy.”

Then again, his legacy is hard to summarize.

When friends and colleagues remember him, they use words like competitive, genuine, respected and brilliant. But one word — taken from his most notable quote — stands out above all: legendary.

Jason Stricker died unexpectedly on Aug. 11, 2023. He is survived by his wife, Jenny; his daughter, Ciara; his son, Cam; his mother, Sandra; many other family members and his beloved “fur babies.” He is also survived by countless customers, co-workers, colleagues and friends, whose lives and careers he not only touched but also impacted deeply.

His loss will be felt for years to come, and his contributions to the commercial baking industry will last a lifetime. CB

His most recent BIF contribution was the introduction of RealWear technology that was presented to membership at the BEMA 2023 annual convention.

That “doer” mentality parlayed his BIF participation into a seat on the BEMA board of directors.

Lines between b ­ usiness and friendship were often hard to see because Stricker put his whole self into everything he did.

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Photo courtesy of Jenny Stricker

“Jason’s willingness to commit to a project or topic, and his understanding that there were unknowns that would be figured out over time, motivated others to do the same,” Bowers said.

“He displayed a calm confidence that was contagious.”

Stricker is survied by his wife, Jenny, several family members, and countless customers, colleagues and friends.

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INDUSTRY TRENDS: A C C E L E R AT O R P R O G R A M S

Mutually Beneficial Accelerator and incubator programs offer new ways for brands of all sizes to innovate together.

B Y B E T H D AY

Photo courtesy of Wonder Monday

Accelerator programs provide resources tailored to meet specific participant needs, such as supplier connections.

Consumers want it all, and the constant evolution of consumer preferences is one of the biggest challenges faced by the baking industry. Collaborating with an accelerator or incubator program — as a sponsor or participant — is proving to be an effective way for established companies and disruptive entrepreneurs to work together.

While incubators focus more on earlystage ideas and products, accelerators target existing companies that already have a product but need help growing the

brand and business. Both types benefit smaller companies by offering mentorship, resources and guidance, and they can also offer value to larger bakers.

“Bringing this idea of using accelerators and incubators to the forefront may encourage thought leadership around this type of innovation, which could be embraced by larger baking companies who may not be using them as much as other food and beverage sectors,” said industry consultant Lee Sanders, founder and president of the Lee Sand-

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ers Strategy Group. “These programs can provide a unique way of looking at product development to test the viability of new products and determine if a larger investment is worthwhile.”

Established CPG baking companies like Chicago-based Mondelez International are operating their own accelerator and incubator models to bring innovation to their brands. SnackFutures, Mondelez’ venture hub program, builds a pipeline of companies with high growth potential and a proven path to scale.

COMMERCIAL BAKING

A C C E L E R AT O R P R O G R A M S

Through a 12-week CoLab startup engagement program, participants gain access to resources, instruction, mentoring and industry expertise.

“SnackFutures adds great value for participants since two of Mondelez’ core businesses are biscuits and baked snacks,” said Jackie Haney, innovation and CoLab program manager at Mondelez International. “We have the expertise in baking science, ingredient technologies and manufacturing at scale, which is the core of what every baking business needs, especially smaller ones trying to figure out formulation that is functional and tastes good.”

Glen Cove, NY-based Steiner’s Coffee Cake of New York was chosen as a part of this year’s CoLab class because its flagship product — gluten-free coffee cake — fit the startup program’s Disruptively Delicious theme.

“On the flip side, it’s also great for us,” Haney said. “Our CoLab programs were deliberately built on the principle of collaboration. We only select companies that can help accelerate innovation in our core businesses, bring insights and ideas in wellbeing, and introduce us to capabilities in technology and sustainability.”

cake snack inspired by classic New York-style cheesecake.

“While our product development and formulation were not a part of our CoLab experience, Mondelez helped connect us to suppliers that otherwise would have been difficult for us to reach given our early stage, and that was significant for our company,” Wu said.

“These programs can provide a unique way of looking at product development to test the viability of new products and determine if a larger investment is worthwhile.”

Lee Sanders | founder and president | Lee Sanders Strategy Group

Drexel University’s Food Lab is an incubator-style program. It specializes in early-stage food product development and helps entrepreneurs take family recipes from home kitchens to a product ready for mass distribution.

“Entrepreneurs look for experts who can help them make that transition from home baked to a scalable, automated or mass marketed bakery product,” said Jonathan Deutsch, PhD, director of the Food Lab program at Drexel University.

Kimberle Lau, founder of New Yorkbased Bake Me Healthy, needed external help and experience in crafting a baking mix that was easy to use, included the top nine allergen-free attributes, and used upcycled ingredients.

SnackFutures’ participants are small brands and businesses that have neither time nor resources to spare, so the program establishes a partnership and provides tangible, actionable support tailored to each company’s specific startup needs.

“I wanted to work with Dr. Deutsch, his team and the students because they are all food scientists, and baking is 100 percent science,” Lau said. “They knew the testing grounds, how to work with certain ingredients, tweak the recipes given some of the challenges, and balance them with upcycled ingredients.”

For example, Candace Wu and Jonathan Weinstein, co-founders of Boston-based Wonder Monday, decided to participate in Mondelez’ CoLab after they had already created their product, a ketofriendly, low-carb, zero-sugar cheese-

Drexel’s Food Lab also runs focus groups and consumer surveys before sending a product to market. These tools provide participants with premarket input and a product optimized with consumer research, sensory

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A C C E L E R AT O R P R O G R A M S

research and consumer feedback beforehand so they can minimize the risk of needing to reformulate.

Suppliers are also establishing incubator programs. Ingredient supplier Puratos has a program that supports innovation in food technology and invests in startups focused on developing healthier, more sustainable baked goods. At iba 2023, the company sponsored the trade fair’s first-ever startup area, which featured 24 emerging brands.

Smaller companies or startups that have already launched brands typically participate in accelerators when they encounter barriers to growth. Creating a winning product falls flat without the ability to get it to market and grow the business.

That was one reason Milwaukee-based Milwaukee Pretzel Co. participated in the FaBcap program offered by Food and Beverage Wisconsin in collaboration with the University of Wisconsin’s Food Finance Institute (FFI). The FaBcap program moved to FFI and expanded to the current Fellows Program.

The FFI’s Fellows Program offered the pretzel manufacturer a way to interface more with companies that had already experienced some of the challenges it was facing as a growing business.

Matt Wessel, president and COO of Milwaukee Pretzel, was drawn to the program because it was composed of a more eclectic mix of entrepreneurs that included not just food and beverage producers but also food safety and packaging professionals who could offer solutions useful in growing his business.

“We wanted to network and learn from more seasoned entrepreneurs who

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had been through the ups and downs, made difficult decisions and were willing to share knowledge to make it easier for those of us at the earlier stages of growth,” Wessel said. “The greatest benefit was building a Rolodex of experienced people that we could contact when we had questions down the road.

Accelerator, incubator and venture capital programs are proving to be a win-win for baking companies of all sizes.

While there are a variety of programs to choose from, finding value is about matching a brand and its business goals to the strengths of the right partnership.

“Wonder Monday is profitable, but the community and connection benefits that Mondelez’ CoLab offered made sense for our business,” Wu said. “At the same time, we bring to the table expertise as a fast-growing digitally native CPG brand.

This aspect of our business differs from the retail-first origin of most brands in the Mondelez portfolio.”

Product formulation, financing, industry connections and community are all benefits that new or existing brands can receive from these programs.

“We get insights, ideas and capabilities that we can integrate into our businesses to accelerate innovation,” Haney said.

“At the same time, we provide resources,

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expertise and an ecosystem that can help brands poised for growth reduce barriers and find solutions to grow faster.”

Innovation is the name of the game in every industry. Commercial baking manufacturers need that extra help as a sounding board and to gain experience and additional insights to reach that target consumer.

“Consumers are always looking for that shiny new penny,” Lau said. “As founders, we cannot do it by ourselves and need the support and expertise upfront so we are not starting from scratch.”

For Sanders, it’s exciting to think about stakeholders in the baking industry helping entrepreneurs successfully develop their novel concepts, which results in new products, processing techniques, and ways of thinking that propel businesses and elevate opportunities.

“This kind of collaboration may become a trend where everyone wins,” she added.

When it comes to food, consumers do want it all. Strategic partnerships forged among established baking manufacturers and dynamic entrepreneurs have the potential to grow brands and businesses, resulting in groundbreaking innovation that taps into consumer trends shaping demand for baked goods. CB

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INDUSTRY TRENDS: K- S TAT E A G I N I T I AT I V E

A Meeting of the Minds Kansas State University’s agriculture infrastructure initiative looks to fully engage education with industry.

BY M A R I RY D I N G S

All images courtesy of Kansas State University

Artist’s rendering of the proposed Global Center for Grain and Food Innovation.

Bold. Ambitious. Visionary. Those three words describe innovation to a T. The agriculture infrastructure initiative underway at Kansas State University in Manhattan, KS, meets those criteria, with a fourth descriptor thrown in by those involved in the project: exciting.

The word infrastructure typically indicates physical facilities upgrades, and while those are part of the initiative, they are just the beginning. K-State’s overarching vision is to develop an interdisciplinary approach to working with the

baking and milling industry to not only enhance the school’s reputation as a global grain science think tank but also contribute to solving some of the world’s most challenging food-related problems.

To support that vision, a new Global Center for Grain and Food Innovation will dedicate approximately 30% of its space to multidisciplinary work.

Richard Linton, PhD, who joined the school in 2022 from North Carolina State University. During his time at NC State, Dr. Linton led the effort to build a multimillion-dollar, multidisciplinary building to house agricultural scientists who could problem-solve alongside engineers, data scientists and students from other disciplines.

Leading the charge are Ernie Minton, PhD, dean of the College of Agriculture and director of K-State Research and Extension, and the university’s ­p resident,

K-State’s ag initiative is similar in nature, although the school is already known worldwide as an innovator in the grain and milling space.

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“In the Department of Grain Science and Industry, we have a unique set of academic programs and research,” Dr. Minton said. “K-State is the only landgrant university in the world that offers bachelor’s degrees in milling science and management, bakery science and management, and feed and pet food science, as well as the master- and doctoral-level degrees associated with each area.”

Spend any amount of time talking to a baker, miller or bakery engineer, and chances are they’re connected to K-State in some fashion. It’s the industry’s version of “six degrees of Kevin Bacon.”

“When you think of Kansas State, the reputation is around the College of ­Agriculture and the Grain Science and Industry program,” said Robb MacKie, industry liaison for K-State’s College of Agriculture. “There’s no other program like it in the world. When students leave Kansas State, they leave with a very rigorous, scientific academic degree, where they’ve had multiple in-plant or in-facility internships. They come out extremely prepared to serve the industry.”

talent. When the opportunity to support K-State’s enhancements to the grain science department presented itself, we were eager to take this proactive step to contribute to the long-term growth, competitiveness and sustainability of the milling and baking industry.”

In the short term, the university believes that the physical facilities upgrades, combined with other recruiting strategies that are in the works, will attract a diverse student body and faculty base and drive enrollment growth .

LISTEN NOW: Dr. Ernie Minton provides insight into K-State’s student recruiting strategies.

“Our faculty is dedicated to training students, but when prospective students and their families come here and see the physical structure,

it just doesn’t match with a worldrenowned, one-of-a-kind department,” Dr. Minton said.

Shellenberger Hall, the epicenter of the university’s grain science program since 1960, will be demolished, and the Global Center for Grain and Food Innovation will take its place but in a different part of campus. The overall facilities upgrade plan involves nine buildings that house departments within the College of Agriculture. Some, like Shellenberger Hall, will be torn down to make room for new buildings, while others will undergo extensive renovations.

The team knows that updating existing buildings with contemporary common spaces, state-of-the art technology and other modern amenities college-bound students are seeking must happen before the school can start to realize the collaborative environment it envisions.

“The physical structures will be an enabler in getting cross-disciplinary groups together with industry,” Anderson

Yet, over the past decade, enrollment in the College of Agriculture has declined to the point where there isn’t enough talent coming out of the grain science program to fill key positions in the industry.

“Ardent Mills relies heavily on K-State’s grain science program from a talent development perspective,” explained Troy Anderson, VP of operations at Ardent Mills and a member of the Ag Advisory Council for the College of Agriculture. “Enrollment in the grain science program was on a negative trend. We were at a point where we were identifying alternative solutions to recruit

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Artist’s rendering of the proposed renovations to Call Hall, one of the buildings in K-State’s College of Agriculture.

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K- S TAT E A G I N I T I AT I V E

said. “The magic is going to happen when engineers, businesspeople, food scientists, agronomists, and technical millers and bakers from across campus work closely together to solve the challenges in the agriculture and food space.”

The state of Kansas awarded the school $50 million, $25 million of which was challenge funding.

That’s where the innovation lies — in the interdisciplinary approach to problem-solving.

“There have been other proposals in the past that focused on renovating old facilities,” MacKie said. “But those proposals didn’t have the bold vision. For the university, the interdisciplinary approach is a new day. It’s muscles that have to be developed and reworked, yet that multidisciplinary approach is just so vital going forward. K-State has always had a great approach, where it comes alongside the industry. What the university is now trying to do is be a true strategic partner. That is critically important for the industry and the university going forward.”

A capital campaign is underway to fund the initiative, which carries a price tag of about $210 million. Reaching out to industry stakeholders for financial support is a key fundraising strategy, and that’s where MacKie is focusing his attention.

“The challenge is getting the remainder of the funds committed between now and April 2024. The state funds have a ‘use by’ date of December 2026, so dirt needs to be moving in 2024.

It’ll be exciting.”

Dr. Ernie Minton | dean, College of Agriculture | Kansas State University

“My job is to reignite engagement with industry stakeholders and share with them the vision and the goals,” he explained. “Before the pandemic, K-State was engaged with a good-sized, but narrow, swath of the industry. It was heavily focused on Kansas. I’m working on introducing the school’s mission and vision to a much wider swath, including international representatives.”

To date, K-State has secured just over $153 million in public and private funds.

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“To get the additional $25 million, we had to complete a three-to-one match, meaning we had to raise $3 for every $1 of state funds, or $75 million,” Dr. Minton said. “We still have a way to go to reach the total, but we’re very optimistic that we can do that in a variety of ways.”

The first phase of the ag infrastructure upgrade launched in May, with a groundbreaking for a new building for the College of Agriculture’s Department of Agronomy. The building is scheduled for completion in 2024. Construction of the Global Center for Grain and Food Innovation will follow.

“The challenge, of course, is getting the remainder of the funds committed between now and April 2024,” Dr. Minton said. “The state funds have a ‘use by’ date of December 2026, so dirt needs to be moving in 2024. It’ll be exciting.”

When the initiative is finished, its potential to solve challenging food-­ related issues is u­ ndeniable.

“We’ve talked a lot about food protection and solving hunger,” Anderson said.

“These are the challenges that we know have to be solved with a greater collective thought perspective than just any one department within the College of Ag. It truly takes an interdisciplinary approach to address significant challenges around what’s the safest, best way to provide nutritional food to people. When the university is successful in bringing all these resources together, we truly are confident we can be key players in solving these challenges for generations to come.” CB

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S O L U T I O N S I N N O V AT I O N O V E R V I E W

Meeting Modern Needs B Y E VA N B A I L A N D A N N I E H O L L O N

As the dust settles following several precarious years impacted by ­C OVID-19, what remains is a landscape where bakers face lingering uncertainty in the supply chain, the prospective workforce and more.

For consumers and bakers alike, climate change is an ever-present consideration.

With consumers increasingly seeking baked goods produced with sustainability in mind, innovations for environmentally friendly equipment and packaging are helping bakers answer the call.

In addition to packaging that benefits the planet, consumers are also demanding baked goods that are better for them.

With piqued interest in characteristics such as clean label, low sugar, gluten-free and vegan, ingredient suppliers are also finding new ways to meet the demands of this generation. © Konstiantyn Zapylaie on Adobe Stock

The Commercial Baking team has curated a collection of solutions released over the past year that are shaking up the baking industry and shaping it for the future. Dive into a few of this year’s key themes on the pages ahead, and view the full collection in the Solution Showcase.

Some bakers are looking to technology for solutions that can help increase operational efficiencies.

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S O L U T I O N S I N N O V AT I O N O V E R V I E W

Finding ways to preserve and protect the environment remains a top priority for the industry. Packaging waste and carbon footprint are two of the biggest issues. Packaging suppliers have been focused on decreasing the amount of waste that goes to landfills while finding ways to make materials more sustainable. Companies such as Kwik Lok have risen to the occasion by creating solutions such as Enviro-Lok, which help keep products safe and fresh while delivering a better potential for recycling.

On the processing side, manufacturers such as Reading Bakery Systems have created technology to help bakers address environmental challenges such as carbon emissions. © flariv on Adobe Stock

The company’s Emithermic XE Oven Zone utilizes Thermatec high radiant panels and convection baking along with electric radiant elements to eliminate the need for gas burners.

As consumer interest continues to lean toward sustainability, companies are offering more climate-friendly solutions.

Reduced energy consumption and water usage are other ways the industry seeks to increase sustainability and reduce the carbon footprint within bakeries. AMF Bakery Systems’ Tromp artisan sheeted bread line can help bakeries cut back on both. With its patented flour applicator, the line specializes in high-moisture dough, which reduces water consumption, energy usage, waste and the need for oil on the production line.

the commercial baking industry, with the impact rippling throughout the supply chain.

Efficiency within bakeries is a key topic discussed throughout the industry, especially with the uncertainty of the future workforce. According to a workforce study conducted by the American Bakers Association in partnership with ndp | analytics, a gap in the future workforce is imminent. The study revealed that by 2030, there will be a projected 53,500 unfilled jobs in

Multivac/Fritsch is taking steps toward increasing efficiency and precision with its Progressa Bread Line, which eliminates the need to hand-shape dough thanks to its new round molder, saving time and reducing inconsistencies.

Similarly, Heuft’s Non-Stop Maximum Output tunnel oven can bake more than 25,000 dough pieces per hour gently and consistently.

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With this in mind, equipment manufacturers are innovating accordingly through automation. Bakers are interested in improving productivity and speeding up production while maintaining the level of quality and consistency consumers expect, but doing so with fewer workers.

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PAN STACKER PAN UNSTACKER Fully electric, no compressed air Rexfab’s Pan Stacker-Pan Unstacker is the perfect recipe-driven pan stacking or pan unstacking solution that handles up to 40 pans/minute in a compact footprint.

• Fast yet gentle vertical motion of the head, offers precise and accurate pan pick-up and drop points, translates into less jams and extends pan life expectancy.

• Reduces noise emission. It is much appreciated by operators.

• Using electromagnets allows to put « intelligence » in the system such as being able to use pans with different carbon content (regular, E pans, E2 pans). It allows to minimize jams before calling an operator by trying 3 times to lift pans before calling an alarm. Each of the 3 times uses a different magnetic force.

• Using electromagnets for both stacking and unstacking minimizes any type of metal shavings generated by the conventional « banging » of pans to release from a permanent magnet.

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S O L U T I O N S I N N O V AT I O N O V E R V I E W

Bakers are also looking for efficient and sustainable equipment solutions that can be easily integrated into existing production lines. Syntegon is meeting this demand with its SVX Series of baggers. The SVX Agile offers high-speed production of 300 bags per minute with one film lane and can handle a full bag range of any VFFS need. The SVX Duplex produces 600 bags per minute using two accessible film lanes, while maintaining a compact footprint for seamless production integration.

solutions that improve product quality without impacting the bottom line.

a unique flavor and texture experience to baked goods.

For example, AB Mauri’s Softase Palladium 2300 imparts qualities such as softness, texture and sugar reduction as well as resilience to breads as they go through the transport phase.

Falling in line with consumer interest in clean label, organic and gluten-free traits, the Ingenient Inclusions crisps from MGP Ingredients offer nutritional benefits, texture and crunch to applications such as nutritional bars and snacks.

Ingredient manufacturers are innovating in their own ways to support bakers through continued challenges.

While the turbulent supply chain is slowly settling into a more dependable rhythm, high prices on ingredients remain, along with an ever-evolving list of consumer demands that bakers must meet.

As taste remains a key purchasing factor for consumers, new inclusions and flavor innovations are finding their footing in bakery. B&V, a cultured flavor from Brolite, offers a distinct butter and vanilla taste in baked goods, icings and mixes.

On the cost-saving side, companies such as AB Mauri and Ardent Mills offer

Ardent Mills’ Egg Replace, a gluten- and soy-free vegan alternative to dried and liquid eggs, offers not only cost savings but also accessibility, as the product can be used in multiple applications.

Puratos’ Smoobees, chewy fruit boba pearls that can retain shape and texture through mixing, baking and freezing, are a shelf-stable ingredient that can impart

With the pandemic’s end, the industry is moving forward at an impressive clip. Whether it’s adjusting to new guidelines or reverting to pre-pandemic ways, suppliers are poised to meet bakers’ sustainability goals, increased efficiency demands and ingredient needs. They are working together on ways to meet consumer demands for new flavors, high quality and better-for-you baked goods. As seen from tradeshows such as interpack, Pack Expo and iba this year, 2024 holds great potential for innovation development within the industry, striking inspiration for all stakeholders in the commercial baking industry. CB

Photo courtesy of iba

iba, held Oct. 22-26 in Munich, returned after a five-year pause and allowed bakers to experience innovative solutions firsthand.

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EVOLVING INNOVATION When reflecting on innovation in the industry in 2023, the word

had to adapt their operations. Equipment and ingredient sup-

“evolution” sums up the year quite nicely. While the pandem-

pliers listened to bakers’ concerns and worked to solve them

ic was declared officially over and the industry welcomed the

with solutions designed to streamline processes, minimize

return of international trade shows, lingering supply chain dis-

­labor needs and support operations. The following pages

ruptions and continued workforce challenges made this year

highlight some of the top technologies from the past year and

nothing short of eventful. As a result, commercial bakers have

offer a glimpse of what lies ahead.

AB Mauri.......................................................................... 84

Baker Thermal Solutions............................................ 87

ABI LTD............................................................................ 84

BluePrint Automation.................................................. 88

AMF Bakery Systems.................................................. 85

Brolite............................................................................... 88

Apex Motion Control.................................................... 85

Burford Corp.................................................................. 89

Ardent Mills..................................................................... 86

Cavanna........................................................................... 89

Ashworth......................................................................... 86

Corbion............................................................................ 90

Auto-Bake Serpentine................................................ 87

ECD................................................................................... 90

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SOLUTION SHOWCASE

Great Western Manufacturing.................................... 91

Puratos............................................................................ 96

Harpak-Ulma................................................................... 91

Rademaker..................................................................... 96

Heuft................................................................................. 92

Reading Bakery Systems........................................... 97

Ilapak................................................................................ 92

Ross.................................................................................. 97

Kubota Brabender Technologie............................... 93

Schubert......................................................................... 98

Kwik Lok.......................................................................... 93

Shick Esteve................................................................... 98

Mecatherm..................................................................... 94

SideDrive Conveyor..................................................... 99

MGP Ingredients........................................................... 94

Syntegon......................................................................... 99

MoistTech....................................................................... 95

Unifiller.......................................................................... 100

Multivac/Fritsch............................................................ 95

Zeppelin Systems....................................................... 100

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COMMERCIAL BAKING

A SOLUTION SHOWCASE

AB MAURI

Shelf-life extender

AB Mauri released the Softase Palladium 300, a premium freshness solution designed to help keep soft breads resilient to damage during transport and handling. Providing softness, resilience, texture and even sugar reduction, the solution meets and exceeds the challenges of today’s bakers and provides cost-in-use savings. www.abmauri.com Year released: 2023 Contact: customerservice.abmauri@abmauri.com

ABI LTD

High-speed vision system

ABI LTD’s artificial intelligence-enabled Eye-Q High Speed Vision system improves quality control throughout the production line with precise data classification. By quickly identifying the source of defects, operators can resolve production issues more efficiently, effectively and strategically.

Eye-Q is adaptable for a wide range of products and classifies each product into several categories based on each customer’s quality criteria and failure modes. www.abiltd.com Year released: 2023 Contact: inquiry@abiltd.com

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AMF BAKERY SYSTEMS Artisan sheeted breadline AMF Bakery Systems launched the AMF Tromp artisan sheeted bread line featuring upgrades designed to simplify maintenance, optimize process control, and reduce energy and water consumption while delivering artisan-style results.

Enabling high-speed production and improved process control from mixing to de-panning, the line can handle up to 8,800 lbs. of dough per hour. Due to the patented flour applicator, this adds flour to the sides of the dough sheet to improve flow and reduce the need for oil on the production line and product waste. www.amfbakery.com Year released: 2023 Contact: Lex van Houten | lvanhouten@amfbakery.com

APEX MOTION CONTROL Cobots for labor savings Apex Motion Control introduced the Flexi-Bot and Flexi-Bot MAX, collaborative robots (cobots) that work well alongside human employees. Designed to help with ongoing labor shortages and consistency issues, the cobots can handle repetitive tasks involved with industrial manufacturing. Typical applications include palletizing, tray handling, depanning, primary and secondary packaging, and spraying. www.apexmotion.com Year released: 2023 Contact: info@apexmotion.com

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SOLUTION SHOWCASE

ARDENT MILLS Egg substitute Ardent Mills’ Egg Replace is an egg alternative that allows bakers to reduce dried and liquid egg use by up to 100% in multiple bakery applications. Made to lower ingredient costs 50% to 65% while helping maintain taste, functionality and performance, the product is vegan and made without gluten, soy, artificial ingredients or additives. www.ardentmills.com Year released: 2023 Contact: info@ardentmills.com

ASHWORTH SmartOven monitoring system Ashworth added to its Smart Technology Portfolio with the SmartOven Monitoring System. The system can provide realtime remote monitoring of multiple ovens at several locations and uses tracked and trended key metrics to identify changes in an oven’s operating parameters. SmartOven features sensors that monitor zone temperature, motor power and the main bearing, with the goal of aiding in predictive maintenance and eliminating unplanned failures. The data is accessible on smartphones, tablets and other devices. www.ashworth.com Year released: 2023 Contact: ashworth@ashworth.com

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AUTO-BAKE SERPENTINE Vacuum cooling system Auto-Bake Serpentine, a Middleby Bakery brand, created the Inline Vacuum Cooling System for higher quality baked goods with improved volume, crust, crumb and finish. The inline system takes up 50% less floor space, delivers 15% more yield and can reduce energy costs by 15%. www.auto-bake.com Year released: 2023 Contact: mail@auto-bake.com

B

BAKER THERMAL Energy-reducing, faster-baking oven

Baker Thermal Solutions, a Middleby Bakery brand, introduced the RapidBake oven, which reduces natural gas usage and provides greener energy to generate the electrical portion.

The oven allows for faster bake times and increased yields, with a 20% to 40% time reduction based on product. Due to a reduction of bake time, this creates a smaller footprint with the same output while cutting down on the use of natural gas, with a 10% to 15% energy reduction compared to conventional ovens. www.bakerthermal.com Year released: 2023 Contact: equipmentsales@bakerthermal.com

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SOLUTION SHOWCASE

BLUEPRINT AUTOMATION Two-robot case-loading system BluePrint Automation’s Spider 300v, a two-robot caseloading system, allows bakers and co-packers to pack both vertical and horizontal pack patterns on the same line simultaneously. This versatile secondary packaging solution allows for random product arrival at high speeds, providing great flexibility in packaging formats. Built for high-speed packing and quick changeover between recipes, the Spider 300v can handle standard RSC cases, three-sided displays, shelf-ready and a wide range of other secondary containers. www.blueprintautomation.com Year released: 2023 Contact: sales@blueprintautomation.com

BROLITE Butter and vanilla flavor Brolite’s B&V is a cultured butter and vanilla flavor that brings a true butter flavor to baked goods, icings or mixes. When used with small amounts of butter, the butter and vanilla flavor development is accelerated and maintained. B&V may be declared as a natural flavor. www.bakewithbrolite.com Year released: 2023 Contact: Jeff Nelson | j.nelson@broliteproducts.com

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BURFORD CORP. Seeder and topper Burford Corp., a Middleby Bakery brand, launched the Smart Seeder+. It saves 20% to 50% of seeds, minimizes waste and cleans up pans. A dual-purpose rotating drum acts as the template and reclaim system, allowing the unit to provide a­ ccuracy and savings while maintaining high-speed production. The Smart Seeder+ also includes rotary templates for different pan configurations, high-friction belting, and water spray and split. www.burford.com Year released: 2023 Contact: info@burford.com

C

CAVANNA Case packing machines

Cavanna’s new generation of Cartesio Wrap-Around case packing machines are compact, flexible and efficient, with numerous applications in different product sectors. The WA3-15 and WA3-25 models are available in two speed ranges, 15 and 25 cases per minute, respectively. They can also manage the lids inside or outside the trays and can be incorporated into collating units with dead plate and stacking units. The case packing machines are suitable for tertiary packaging of cartons, flowpacks, pouches flat or on edge, and standing soldiers. www.cavanna-usa.com Year released: 2023 Contact: sales@cavannagroup.com

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SOLUTION SHOWCASE

G E

CORBION Shelf-life protector

Corbion designed the Ultra Fresh Advantage 600 to reduce bakers’ vulnerability to sugar prices while protecting shelf life.

The patent-pending enzyme technology prolongs product shelf life, enhancing resilience, softness and balanced moistness/freshness. It also generates the release of sugar in the baking process, which reduces the amount of sugar needed as a raw material input in the production of bread and buns by as much as seven baker’s percent. www.corbion.com Year released: 2023 Contact: foodus@corbion.com

ECD

Touchscreen-enabled thermal profiler

ECD introduced the market’s first traveling thermal profiler with operation via a capacitive touchscreen. M.O.L.E. EV6 offers a user-friendly intuitive design engineered to save bakers time, simplify data viewing and analysis, and improve productivity.

Thermal profiling as a routine practice helps bakers achieve consistent quality and high product yields. The M.O.L.E. EV6 delivers data immediately so adjustments can be made in real time to avoid errors. www.ecd.com Year released: 2023 Contact: sales@ecd.com

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G H GREAT WESTERN

Sifters

Great Western Manufacturing released its Qi (Quick inspection) Series of sifters designed to provide maximum product flow and easy inspections. The Qi-Series Sifter can process large volumes of dry products. The retractable sieve design means one employee can inspect screens, gaskets and cleaners effectively in a minimal amount of time. www.gwmfg.com Year released: 2023 Contact: Jeff Seeger | jseeger@gwmfg.com

H ARPAK-ULMA HARPAK-ULMA

Horizontal packaging machine

Harpak-Ulma released the FR 400 Twin, a high-output horizontal packaging machine for the bakery, confectionery and biscuit industries. This compact machine combines two machines into one, doubling output and optimizing efficiency while reducing required space by 50%. User-friendly with easy maintenance, the FR 400 Twin has a long-term service life, reducing the total cost of ownership and overall savings. Its speed and versatile format flexibility is for medium- to highoutput production. www.harpak-ulma.com Year released: 2023 Contact: Josh Becker | joshbecker@harpak-ulma.com

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COMMERCIAL BAKING

SOLUTION SHOWCASE

HEUFT Continuous baking tunnel oven Heuft’s continuous baking tunnel oven can bake more than 25,000 dough pieces per hour. The oven’s thermal oil heat transfer system provides a gentle and consistent bake. The thermal oil’s high storage capacity boosts the rapid transfer of heat to products, leading to a strong oven spring. Separately controlled temperature zones with optional bottom and top heat enable optimum baking curves. www.heuft-industry.com Year released: 2023 Contact: Marcus Hofmann | m.hofmann@heuft1700.com

ILAPAK Vision system and vertical form/fill/seal equipment Ilapak created a complete bagging line for bread rolls with a vision system and vertical form/fill/seal equipment.

The Vision 3000 uses laser technology and runs in line with Vegatronic 2600, an intermittent VFFS machine. The Vision 3000 verifies a product’s height, length, width and surface area, guaranteeing accurate checking and counting. Vision 3000 feeds into the Vegatonic 2600 with a film buffering function that allows the film roll to be changed without stopping the machine while operating with 30-, 45- or 60-degree inclination. www.ilapak.com Year released: 2023 Contact: info.flxhub@ima.it

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K I

K I

KUBOTA BRABENDER

DSR single screw feeder

Kubota Brabender’s DSR loss-in-weight single screw is capable of reliably and accurately metering various bulk ingredients. It features an all-stainless-steel construction, an internal horizontal stirring agitator in the screw trough to prevent bridging and promote mass flow into the screw flights, a ­high-precision strain gauge loadcell, and a front access door in a trough for easy cleaning. These features result in a feeder that can handle bulk ingredients with various flow characteristics. www.kubota-btca.com Year released: 2022 Contact: Grant Olmes | golmes@brabenderti.com

KWIK LOK

Sustainable bag closure

Kwik Lok introduced Enviro-Lok, a polypropylene bag closure that keeps products safe and fresh while delivering a better potential for recycling. It has 34% less plastic than the standard Kwik Lok closure, 67% less water and 44% less carbon emissions. Customers may also choose the new ultrasonic welded labels, offered only with Enviro-Lok, for branding, tracking and traceability. www.kwiklok.com Year released: 2023 Contact: sales@kwiklok.com

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COMMERCIAL BAKING

M SOLUTION SHOWCASE

MECATHERM Hygienic oven

Mecatherm prioritizes hygiene and food safety with its M-DAN Oven, an evolution of the FDAN Oven, which can bake a range of delicate products. The oven’s accessible design removes the need to disassemble it for an inside and outside wash. Offering compact heating zones, the oven can make precise adjustments for flexibility and reduce energy losses through low-temperature convection baking with optimized baking times. www.mecatherm.fr Year released: 2023 Contact: info@mecatherm.fr

MGP INGREDIENTS Snack and cereal inclusions

MGP Ingredients’ Ingenient Inclusions crisps are made with plant-based ingredients and provide texture and crunch in nutritional bars, snacks and cereal applications. The Ingenient product line includes crisps made from hemp, peas, alternative botanicals and ancient grains such as chickpea, millet, buckwheat and sorghum. The crisps come in multiple shapes and offer consumer-friendly attributes including gluten-free, clean label and organic. Each grain in the Ingenient line provides nutritional benefits. www.mgpingredients.com Year released: 2023 Contact: Pamela Dickerson | pamela.dickerson@mgpingredients.com

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MOISTTECH Moisture measurement tool MoistTech’s Food Grade Sanitary Valve Connection allows for the instant measurement of moisture through a pipeline by seamless installation within the existing pipe. This enhanced measurement method provides users with a non-destructive technique for instant moisture control directly on the production line without lengthy lab tests. It is designed to be adapted to the processing pipeline conveyed material, allowing the material to flow directly against the NIR detector without wasting or contaminating product. www.moisttech.com Year released: 2022 Contact: info@moisttech.com

MULTIVAC/FRITSCH Round dough molder Multivac/Fritsch improved the compact PROGRESSA bread line with a new round molder for greater efficiency and precision. Hand-shaping dough can be time-consuming and is prone to inconsistencies. The Round Dough Molder ensures every dough ball is rounded and uniform in size. This precision guarantees consistent quality in the end products, regardless of product type. The hygienic design ensures the production environment minimizes the risk of contamination. www.fritsch-group.com/en/ Year released: 2023 Contacts: Dave Hipenbecker | dave.hipenbecker@multivac.com Matt Zielsdorf | matt.zielsdorf@multivac.com

95

COMMERCIAL BAKING

P R SOLUTION SHOWCASE

PURATOS

Filling alternative

Puratos’ Smoobees filling alternative is a soft and chewy fruit boba inspired by the molecular gastronomy technique of capturing flavors in spheres, offering a convenient alternative to traditional fillings. Smoobees maintain their shape and soft texture during mixing, baking and freezing, providing a consistent infusion of flavor in every bite. Smoobees are also shelf-stable, plant-based, gluten-free, and free from artificial flavors and colors. www.puratos.us Year released: 2023 Contact: info@puratos.com

RADEMAKER

Space-saving depositor

Rademaker’s new depositor provides bakeries with a high-performance, efficient and space-saving filling solution.

The depositing unit enables bakeries to produce a range of filled products and is capable of handling various smooth fillings. The depositor ensures exceptional accuracy and repeatability, even at high speeds. This translates into reduced product rejection and profit concessions for bakeries, resulting in a higher return on investment. www.rademaker.com Year released: 2023 Contact: info@rademakerusa.com

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READING BAKERY SYSTEMS Emithermic XE Oven Zone Reading Bakery Systems’ Emithermic XE Oven Zone is the latest in cracker baking technology. It builds on the Emithermic oven design with the use of electric radiant elements and Thermatec panels that eliminate the need for gas burners.

The Thermatec panels and electric heaters deliver a more balanced heat and impart the high radiant emissivity required to develop the crackers’ flavor and texture. For greater flexibility and control, the Emithermic XE Oven also includes a ­h umidity-controlled product zone, and maintenance is simplified because electric oven components are easily replaced, eliminating costly downtime in replacing, cleaning and tuning gas burners. www.readingbakery.com Year released: 2023 Contact: info@readingbakery.com

ROSS Reconditioned mixers Ross’ reconditioned mixers offer an alternative to bakeries seeking to enhance their existing equipment or expand production. These “like new” reconditioned mixers are restored by highly skilled engineers and mechanics on the Ross OEM team and not only provide comparable performance with brand new equipment but also offer cost savings. www.mixers.com Year released: 2023 Contact: mail@mixers.com

97

COMMERCIAL BAKING

S SOLUTION SHOWCASE

SCHUBERT

Cartoner

Schubert released its TLM Cartoner with Comfort Feeder, a compact, efficient, resource-saving solution to automate the infeed of carton blanks to the packaging machine. The TLM Cartoner works by placing the entire pallet with the blanks still in the blank sheet into the machine. An F4 robot then pulls the blanks one by one directly from the sheet and feeds them into the erecting process at a rate of 60 cycles per minute. www.schubert.group/en Year released: 2023 Contact: sales@schubert-na.com

SHICK ESTEVE

Integrated ingredient delivery and dough production

Shick Esteve collaborated with mixing company partners to create an integrated ingredient delivery and dough production system. Customers now have an option for a robust, reliable and repeatable operation that is integrated with horizontal mixing technology. The solution provides a full suite of comprehensive reporting from ingredient lot tracking through final dough production. www.shickesteve.com Year released: 2022 Contact: info@shickesteve.com

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SIDEDRIVE CONVEYOR Hygienic spiral conveyor SideDrive Conveyor’s hygienic spiral conveyors gently handle products without damaging them. The easy-to-clean conveyors reduce food safety risks and recall concerns; minimize operator effort and time; and reduce associated water, chemicals and waste. The solution assists in moving products up, down or across plants in a timely manner. www.sidedriveconveyor.com Year released: 2023 Contact: info@sidedriveconveyor.com

SYNTEGON High speed vertical bagger with form/fill/seal capabilities Syntegon unveiled its SVX Agile and SVX Duplex vertical form/fill/seal systems. The Agile manufactures 300 bags per minute with one film lane and can handle the full bag range of any VFFS need. Its cross-seal control customizes sealing pressure. The Duplex can produce 600 bags per minute with two film lanes while maintaining a compact footprint for seamless production integration. www.syntegon.com Year released: 2023 Contact: connectwithus@syntegon.com

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COMMERCIAL BAKING

U Z SOLUTION SHOWCASE

UNIFILLER

Preventative maintenance scheduling

Unifiller’s Preventative Maintenance Program provides priority access to the company’s service technicians and allows appointment scheduling to ensure equipment runs smoothly.

The company provides training, guidance and safety advice on how to use its equipment. Experts guide customers through the process of preventing downtime, selecting replacement parts, and cleaning and storing equipment efficiently. www.unifiller.com Year released: 2023 Contact: service@unifiller.com

ZEPPELIN SYSTEMS

Blue screen mesh for RS rotary sifters

Zeppelin Systems improves food safety with the RS Rotary Sifter by using a blue plastic screen mesh to help visually detect contaminants. The blue screen makes it easier to identify fragments in white bulk foods like flour or sugar. The RS Sifter’s blue screen separates out plastic, metal, insects and foreign material from bulk foods, improving product protection. With its easy-to-clean design and contaminant detection capabilities, the RS Sifter increases uptime, reliability and efficiency. www.zeppelin-systems.com Year released: 2023 Contact: info@zeppelin-usa.com

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------BAKE MORE, BAKE BETTER WITH IPCO STEEL BELT TECHNOLOGY Our solid and perforated steel belts have helped bakeries produce premium quality products for almost 100 years.

 High productivity wide belts up to 3500 mm.

Flat, straight, durable and easy to clean, they provide a baking surface that’s ideal for everything from rich, chewy all butter cookies to traditional biscuits and crackers.

 Maximum versatility – bake more on an IPCO steel belt.

The other reason for choosing IPCO is our global service capability, providing the reassurance of premium productivity too.

 Belt only or full range of conveyor components.

 Energy efficient – lighter belt means lower carbon footprint.

 Installations, upgrades (mesh replacement), repair, maintenance and spare parts.

ipco.com/bake

You Are Missed, Jason

Dear Industry Friends, Thank you for your support at this difficult time. We are grateful for allies, partners and friends like you during this transition time. Jason was first a friend and second an advocate for everyone in the industry whether a customer, supplier or anywhere in between. Your support through words, cards, gifts and your presence has been felt. Thank you for being so thoughtful to our associates and their families. The Shick Esteve family extends our gratitude and wishes everyone a new year filled with as much love as we have received in these past months.

Kindly,

Blake Day President, CEO

I N N O V AT I O N M I N U T E

Sixty Seconds on the Show Floor These short videos highlight the top technologies from iba exhibitors.

iba Innovation Minute: AMF Bakery Systems Bruce Campbell, VP of dough processing technologies at AMF Bakery Systems, displays the company’s Flex line of bread and bun makeup equipment. www.amfbakery.com

iba Innovation Minute: Ashworth Chris Trinch, product engineer at Ashworth, highlights the company’s Smart Spiral and Smart Oven technology along with new plastic belt lines. www.ashworth.com

iba Innovation Minute: Goodway Technologies Michael Ketema, European sales manager at G oodway Technologies, explains the compa­ ny’s modular belt cleaning systems with dry steam technology. www.goodway.com

103

COMMERCIAL BAKING

I N N O V AT I O N M I N U T E

iba Innovation Minute: Handtmann Martin Rössler, bakery sector manager at Handtmann, shares solutions for more efficient dividing, depositing, dosing, forming and scrap dough management. www.handtmann.us

iba Innovation Minute: Royal Kaak Lodewijk van der Borg, CEO of Royal Kaak, explores the benefits of the company’s bun and roll line, including the minimal amount of oil or flour needed to get the machine running. www.kaak.com

iba Innovation Minute: Kwik Lok Blair Chastain, chief revenue officer of Kwik Lok, presents Fibre-Lok and Enviro-Lok, the company’s sustainable bag closing and labeling solutions. www.kwiklok.com

iba Innovation Minute: Middleby Bakery Scott McCally, president of Auto-Bake Serpentine, describes the variety of solutions available from Middleby Bakery brands, including sustainable oven solutions and ingredient handling systems. www.middlebybakery.com

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iba Innovation Minute: Reading Bakery Systems Shawn Moye, VP of sales at Reading Bakery Systems, reveals the company’s sustainable oven solutions, including hybrid gas-to-electric options. www.readingbakery.com

iba Innovation Minute: Shick Esteve Aaron Irvin, director of sales at Shick Esteve, showcases the RealWear product line and how its hands-free technology can help bakers troubleshoot equipment issues. www.shickesteve.com

MONTH 2023 Q1

105

COMMERCIAL BAKING

Celebrate a Century on the Rise.

Join the American Society of Baking at the Hilton Chicago from 02.27- 02.29 to celebrate our centennial at BakingTECH 2024. For 100 years, BakingTECH has been the commercial baking industry’s premier event for networking and insight. For more information and registration, visit asbe.org/bakingTECH2024 or scan the QR code.

COMMERCIAL BAKING CHANNEL

Commercial Baking Channel Our multimedia collection is full of videos, podcast episodes and more, where you can get a deep look — and listen — into the exciting shifts happening in the baking industry.

TechTalk with Jason D’Arcy, Syntegon Jason D’Arcy, product group sales manager for Syntegon Packaging and Processing, chats about the innovative features of the company’s SVX series for vertical packaging. www.syntegon.com

TechTalk with Brandon Brilliant, AMF BakeTech Brandon Brilliant, general manager of AMF BakeTech, discusses the benefits of the brand’s thermal solutions and the value they bring when paired with o ­ ther technology offerings from AMF Bakery Systems. www.amfbakery.com

TechTalk with Viktoria Pakhnyuk, Kwik Lok Viktoria Pakhnyuk, PhD, sustainable product development manager for Kwik Lok, dives into the key considerations manufacturers must keep in mind as they search for sustainable packaging solutions. www.kwiklok.com

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COMMERCIAL BAKING

COMMERCIAL BAKING CHANNEL

Catching Up with Commercial Baking: Tony Dergham at iba 2023 Tony Dergham, co-owner of Joy Foods, shares his insights on the international trends he’s seeing that could impact the US baking industry.

Inspiration at iba 2023 Joanie Spencer, editor-in-chief of Commercial Baking, speaks with bakers to get their thoughts on the innovation, education and thought leadership happening at the show and how those trends will continue to gain momentum ahead of IBIE 2025.

IT ALL STARTS WITH STORAGE

Imperial Industries has 42 years of experience designing and fabricating industrial bulk storage tanks and silos for many applications. We are an industry leader in dry bulk and liquid storage serving many different markets

Bakery: Flour, Sugar, Spices, Salt, Oils, Additives, and Other Ingredients

Cereals and Milling: Whole and Processed Grains, Sugar, Additives, Flours, and By-Products

1-800-558-2945

WWW.IMPERIALIND.COM SALESINFO@IMPERIALIND.COM

Catching Up with Commercial Baking: Eric Dell at NEXUS Eric Dell, president and CEO of the American Bakers Association (ABA), shares what’s happening in the industry and the momentum at NEXUS, powered by BEMA and ABA.

Catching Up with Commercial Baking: Bradley Cain and Lili Economakis at NEXUS Bradley Cain and Lili Economakis, co-chairs of ABA’s NextGen Baker, reflect on some of the highlights and themes from the NextGen Baker panel discussion, including the importance of driving innovation through company culture.

IMMEDIATE SAVINGS IN MOISTURE CONTROL NIR Moisture Control Directly on the Production Line CONSTANT MONITORING Constant, non-contact solution to moisture measurement directly on the production line

ADJUSTMENTS MADE EASY Crucial, immediate adjustments on the line avoid waste and downtime are easy with MoistTech's IR3000

CLOSED LOOP Produce instant, accurate data that can be easily communicated to a PLC and create a closed loop process

www.moistech.com | 941-727-1800

IMMEDIATE IMPROVEMENTS Product quality, lower waste & energy costs, process optimization, plant efficiency, and dryer control info@moisttech.com

COMMERCIAL BAKING CHANNEL

Kerwin Brown and Jim Warren on creating NEXUS Jim Warren and Kerwin Brown, board chair and president/CEO of BEMA, respectively, share their thoughts on why NEXUS was created.

A Day at Just Bagels Get a behind-the-scenes look at the Bronx, NY-based bakery’s journey from a walk-up bagel shop to a commercial powerhouse.

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Cliff Nordquist on upgrading packaging technology Cliff Nordquist, president of Just Bagels, shares how a successful supplier partnership allowed the bakery to scale up its packaging processes.

Sponsored by Rexfab.

Troubleshooting Innovation Season 9 Darlene Nicosia, CEO of Hearthside Food Solutions, covers a broad scope of topics, from the start of the co-manufacturer’s storied history and insights on product innovation, to Nicosia’s own history and ­p erspectives on leadership.

Sponsored by Reading Bakery Systems.

Scoring Pick and place Dough Handling Depanning

automation & robotics A solution for every need

ABILTD.COM

SUBSCRIBE Fresh insights on trends and innovations

Ad Index The following advertisers appear in this issue. We encourage readers to reach out to these companies through the listed website or email for further information. This index is provided as a service to readers and advertisers, but Commercial Baking does not assume any liability for errors or omissions.

Please send any updates or corrections to info@commercialbaking.com.

ABI LTD

111

w w w. abiltd .com inquir y@abiltd .com

Cavanna Group

33

w w w.c avanna .com sales@cavannagroup.com

American Society of Baking

106

w w w. asbe .org kspriggs@asbe.org

Corbion

116

w w w.corbion .com foodus@corbion .com

AMF Bakery Systems

35

w w w. amfbaker y.com sales@amfbaker y.com

Ardent Mills

Daabon

110

w w w.daabon .com info@daabonusa .com

70

w w w. ardentmills .com info@ardentmills .com

Formost Fu ji

57

w w w.formostfuji .com sales@formostfuji .com

www.commercialbaking.com/subscription Avant Food Media

43

w w w. avantfoodmedia .com info@avantfoodmedia .com

Sifting through the noise Print magazines Digital editions Website Newsletters Multimedia

BC Williams

8

67

81

w w w.bakewithbrolite .com s .delghingaro@broliteproducts .com

Cain Food Industries

15

115

D E C E M B E R 2 0 2 3 I N N O VAT I O N S A N N U A L

112

31

Henry & Sons

54-55

Imperial

108

Intralox

5

w w w.intralox.com customerser vice. baker y@intralox .com

Subscribe now. w w w.c apwayautomation .com sales@capwayusa .com

Harpak-Ulma

w w w.imperialind .com morgan@imperialind .com

w w w.c ainfood .com sales@cainfood .com

Capway Automation

16

w w w.dhenr yandsons .com info@dhenr yandsons .com

w w w.bundybakingsolutions .com info@bundybakingsolutions .com

Curated for decision makers...

Handtmann

w w w.harpak- ulma .com info@harpak- ulma .com

41

Bundy Baking Solutions

39

w w w.handtmann .us ma x . king@handtmann .us

w w w.blueprintautomation .com sales@blueprintautomation .com

Brolite

Great Western Manufacturing w w w.gwmfg .com sif ter@gwmfg .com

w w w.bhingredients .com sales@bhingredients .com

BluePrint Automation

53

w w w. pfening .com sales@pfening .com

w w w.bcwilliams .com info@bcwilliams .com

Benson Hill

Fred D. Pfening Co.

18-19

IPCO w w w.ipco .com sales .us@ipco.com

101

AD INDEX

J&K Ingredients

2

w w w.jkingredients .com sales@jkingredients . net

JLS Automation

45

4

63

27

29

Repco

73

Rexfab

79

w w w.rexfab.com rexfab@rexfab.com

76

www.commercialbaking.com/advertise

Schubert

21

w w w. schuber t.group sales@schuber t- na .com

w w w.middlebybaker y.com nicole. plantenis@middlebybaker y.com

MoistTech

Reiser

109

Shaffer

61

moisttech .com/applic ations/human-food- moisture info@moisttech .com

w w w. shaf fermixers .com info@shaf fermixers .com

Multivac/Fritsch

Shick Esteve

51

64

Paul Lattan paul@avantfoodmedia.com 816.585.5030

Syntegon

3

w w w. syntegon .com info@syntegon .com

w w w.honey.com honey@nhb.org

Oakes

12-13, 102

w w w. shickesteve .com info@shickesteve.com

us .multivac .com matt. zielsdor f@multivac .com

National Honey Board

Request the media kit

w w w.repcoworld .com/baker y info@repcoworld .com

w w w.lesaf freyeast.com b. hanes@lesaf fre.com

Middleby Bakery Group

75

ADVERTISE

w w w.reiser.com sales@reiser.com

w w w.brabender ti .com golmes@brabender ti .com

LeSaffre

Reading Bakery Systems w w w.readingbaker y.com info@readingbaker y.com

w w w.kaak .com jlaros@kaak .com

Kubota Brabender Technologie

7

w w w.rademaker.com sales@rademaker.com

w w w.jlsautomation .com sales@jlsautomation .com

Kaak

Rademaker

37

w w w.oakes .com info@oakes .com

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COMMERCIAL BAKING

THE LAST WORD F R O M P O O R V I P AT O D I A

Creating Products That Win How do you know if the product you’re developing can win in the market? To help us answer this question at Biena Snacks, I created a simple, yet powerful framework called the Golden Triangle of Positioning.

We put this framework to the test when developing Tasty Thins Veggie Crisps. Recognizing that more than half of Americans are on a diet at any given time — and struggle to find satisfying snacks — we identified a gap in the market. There was a lack of options that allowed consumers to indulge in chips while watching their weight.

The Golden Triangle focuses on three essential aspects: your brand, your customer and the competitive landscape. If your product meets the criteria for all three sides of the triangle, you have a strong concept on your hands.

We tweaked the Tasty Thins concept until it met all the criteria of the Golden Triangle.

Your Brand: The first side of the triangle emphasizes the alignment of your product with your brand. Does your product authentically reflect your brand’s values and extend your competitive edge in the market?

One year into the launch, Tasty Thins has high repeatpurchase rates and strong growth, demonstrating the value of the Golden Triangle of Positioning. The framework can be applied to any new idea. I encourage you to test it on your next product concept. CB

Your Customer: The second side revolves around your target audience. Does your product genuinely solve a problem for the customer? Does it do so in a meaningful way?

— Poorvi Patodia is the CEO of Biena Snacks, an emerging brand on a mission to reinvent the snack aisle with plant-based nutrition. Biena is distributed nationally in more than 12,000 retail locations and has been named to the Inc. 5000 list of Fastest Growing Companies multiple times.

The Competitive Marketplace: The third side is about differentiation. Is your product distinct from competitive offerings? Is it notably superior to alternatives?

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