2019 ANNUAL REPORT
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CONTENTS 04 / BAC VOLUNTEERS 06 / MESSAGE FROM CHAIR 07 / I NDUSTRY SNAPSHOT 08 / CHAPTER REPORTS 09 / B AC GOVERNANCE REVIEW 12 / P UBLIC POLICY 16 / COVID-19 UPDATE 19 / B AC MEMBER SURVEY 20 / B AKERY SHOWCASE & CONFERENCE 2019 22 / BURSARIES & EVENTS 24 / MEMBER BENEFITS
www.baking.ca © 2020 Baking Association of Canada. All rights reserved including the right of reproduction in whole or in part in any form.
BAC VOLUNTEERS T HANK YO U TO O UR VO LUN T EERS! ONTARIO CHAPTER COMMITTEE MEMBERS
BRITISH COLUMBIA CHAPTER COMMITTEE MEMBERS
Dan Peroff (Chapter Chair)
Tess Mitchell (Chapter Chair)
Olympic Wholesale Co. Ltd.
IMCD Canada Ltd.
Vikram Chowdhury
Jesse Lamb (Past Chair)
Redpath Sugar
Portofino Bakery
Dieter Claassen
Martin Barnett Vancouver Island University
Gary Franklin
Peter Brimacombe
Lantic Sugar
Rogers Foods
Stephanie Jewell
Sheri Castellarin
Bakers Journal
Snow Cap Enterprises Ltd.
J C Madour
Chair
Susie Findlay
Lallemand Inc.
2019-2020 BAKING ASSOCIATION OF CANADA BOARD OF DIRECTORS Tom Mattes Del’s Pastry, Toronto, ON
Vancouver Community College
Kate Nugent
Secretary Treasurer
Rita Gower
Gala Bakery
Phil Robinson
Gary Humphreys
Dawn Foods
Past Chair
Caldic Canada
David Shutiak Packaging Machinery Concepts Ltd.
Glenn Wilde Harvest Bakery, Winnipeg, MB
Harry Kool
President & CEO
Cobs Bread
Kate Tomic
Louis Bontorin Calgary Italian Bakery, Calgary, AB
Vancouver Island University
Paul Hetherington Baking Association of Canada, Mississauga, ON
Jack Kuyer
Caldic Canada
Valley Bakery
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DIRECTORS
Tony Llewellyn Snow Cap Enterprises Ltd.
Martin Barnett
Blair Hyslop
Christian Mitzel
Vancouver Island University Nanaimo, BC
Mrs. Dunster’s, Sussex, NB
Dominique Bohec
Weston Foods, Toronto, ON
Chef’s Warehouse
Jos Nan
Conseil de la Boulangerie du Quebec Granby, QC
Bakemark
Michel Dion Lallemand Inc., Montreal, QC
2019 ATLANTIC CHAPTER Mike Raftus (Chapter Chair) Ardent Mills
Denise Eddy Coleman Foods, St. John’s, NL
Arthur Gunn
Carla Marett Christian Mitzel The Chefs’ Warehouse, Vancouver, BC
Dan Peroff Olympic Wholesale Co. Ltd., Ajax, ON
Teresa Schoonings Bimbo Canada, Etobicoke, ON
Gunn’s Bakery, Winnipeg, MB
TECHNICAL & FOOD POLICY COMMITTEE
ENVIRONMENT AND SUSTAINABILITY COMMITTEE
EX OFFICIO MEMBERS
Sheilagh Arney
Jennifer Eynon
Jenny Manalo
Ron L. Cardey
Dimitri Fraeys de Veubeke
ADM
Rich Products of Canada
Give & Go Prepared Foods
Kwik Lok
Conseil de la Boulangerie du Québec
Jennifer Bedworth
Bozana Grasilovic
Al Mazrouy
Domenic Duronio
Lee Sanders
Rich Products of Canada
Give & Go Prepared Foods
Del’s Pastry
Give & Go Prepared Foods
American Bakers Association
Jacinthe Côté
Gord Harrison
Carolyn O’Brien
Tanya Hook
Rasma Zvaners
Lallemand
CNMA
(Chair) Bimbo Canada
Cobbs Bread
American Bakers Association
Maria Darroch
Tembi Harvey
Rebecca Steen
Phillipe Murphy-Rheaume
Puratos
Give & Go Prepared Foods
Caldic Canada
Grupo Bimbo
Diljiv Dha
Mike Hudson
Dunja Sumanac
Dufflet Rosenburg
COBS Bread
Lallemand
TDL Group
Dufflet
Neelam Dhull
Julie Istead
Julie Tannahill
Rhonda Scholz
Give & Go Prepared Foods
Puratos
Bäckerhaus Veit Ltd.
Dels Pastry
Farah Dib
Marta Laszczewski
Kent Wang
Lallemand
Caldic Canada
Olaf Packaging
2019 BAC ANNUAL REPORT | www.baking.ca
MESSAGE FROM THE CHAIR
Dear BAC Members, I would like to welcome you and other readers to our 2019 Annual Report and a summary of BAC’s activities throughout 2019. One of the themes I hope you will take away from the report is how much BAC is a member-driven trade association. Members volunteer their time in various decision-making roles.
These include: Tom Mattes BAC Chair
• The National Board of Directors and Board Committees; • Standing Committees to address broad-based industry issues, such as Sustainability, Education & Training, as well as our Technical & Nutrition Policy;
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• Regional or Provincial Chapters that develop and organize programming at the provincial or regional level. Chapter programs range from educational seminars to social events, including golf tournaments and holiday socials. Chapters are also involved in providing both program guidance and funding to Canadian colleges offering bakery programs. With the ongoing support of our members, the BAC was able to address a number of nutrition and sustainability issues throughout 2019, and I hope you will find the following both informative and enlightening. I would also encourage all members to take the opportunity to review the report within their organizations and with industry colleagues. Sincerely, Tom Mattes, Del’s Pastry
2019 BAC ANNUAL REPORT | www.baking.ca
INDUSTRY SNAPSHOT
LOOKING BACK: A BRIEF HISTORY OF BAC A lot has changed since Paul Hetherington joined the Bakery Council of Canada in 1994 and began to question the fragmented state of the industry. Soon into his role, he found himself on a mission to consolidate the various baking clubs and associations with the intent of giving baking professionals one unified voice. In 1997, that mission culminated with the Baking Association of Canada (BAC). “Since that time, our industry has faced numerous
“Students are the future of our industry, and by
pressures, largely driven by the health and wellness
supporting them, we are helping to secure interest in
movement,” he said. “We’ve gone through the
our sector.” Paul Hetherington President & CEO
gluten-free phase, the push-back on sugars and trans fats, sodium reduction and the call for other dietary
LOOKING AHEAD
restrictions. This emphasis on nutrition has put a lot of
With all the changes that have impacted the baking
pressure on our members to respond, which they have
industry since 1997 — and with the pandemic creating
done successfully time and time again.”
new challenges that have yet to be fully understood
BAC TEAM
— predicting what the future might hold is no easy With healthy eating influencing product development,
task. Still, Hetherington sees a continued focus on
Hetherington points to the rise of social media as
health and wellness as we move toward 2021. “As
another force they’ve reckoned with. Throughout the
healthcare costs escalate and governments strive to
last two decades, platforms like Twitter and Facebook,
mitigate chronic disease and health issues that stem
as well as online blogging sites, have enabled
from obesity, legislation and regulation will be used as
consumers to broadcast their personal opinions to the
a tool to modify food supplies, rather than education
world. While on the one hand, this can bring attention
and intervention,” he said.
Gillian Blakey Member & Events Administrator Janice Fendley Trade Show Manager Paul Hetherington President & CEO
to new products and bakeries, providing promotional opportunities and free publicity, on the other hand
In addition, he predicts there will be more
it can increase the risk of inaccurate or misleading
consolidation of the industry, and perhaps more of a
information being shared. “Social media can be great,
focus on exports. But with the economy struggling to
but it can also hurt a brand’s reputation,” he said.
recover from COVID-19, and no end in sight to the strict
“Because non-experts can put out any statement they
measures needed to mitigate the virus, business in the
wish, potentially spreading misinformation to a whole
near-term will be a struggle.
Ahmed Mutaher Director, Business Development Events Johanne Trudeau Director, Food and Nutrition Policy
segment of consumers, baking professionals have had to learn how to manage this area carefully.”
“At the present time, we are working with the federal and provincial governments to develop a plan for the
In terms of accomplishments, Hetherington and his
recovery of the food sector,” he said. “This plan will
team have had numerous, but it is the association’s
entail evaluating the state of the food system in the
reputation that makes him most proud. “Forming
aftermath of the first wave of the pandemic, identifying
the organization to respond to what we saw coming;
key issues facing the food system and determining what
working with policy-makers on a host of issues to
measures, like social distancing, barriers, and PPE will be
solve problems and deliver solutions — these things
needed to manage in the new world of COVID-19.”
have elevated us in the eyes of the government and important stakeholder groups, cementing us into a
As difficult as the coming weeks and months may be,
position as a leader,” he said.
Hetherington said it’s important that members not lose sight of just how essential their contributions have
He also takes pride in the support BAC Chapters have
been over the course of this crisis period. “Thanks to
regularly given to colleges — from scholarships and
you all, Canadians had and continue to have access to
bursaries, to volunteering and monetary donations.
marvellous baked goods.” 2019 BAC ANNUAL REPORT | www.baking.ca
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CHAPTER REPORTS ONTARIO CHAPTER Chair: Dan Peroff, Olympic Wholesale Throughout 2019, the BAC Ontario Chapter hosted
held in the spring, was moved to September 25th.
a number of popular events, including the annual
This date change allowed us to use a new room at
seminar entitled, “Developing Your Business to Meet
the Woodbine Race Track, creating an exciting new
the Challenges of Tomorrow”, which was held at
atmosphere for our attendees who got to enjoy
Centennial College on March 7th. The seminar
an exhilarating evening of horse racing over a tasty
was well attended by members and featured four
buffet dinner.
speakers covering a range of topics geared at the baking industry.
The final event of the year was our annual Christmas Social, held at The Old Mill on November 29th. The
Last year-end, after more than 25 years of holding two
theme was “a Victorian Christmas” and it was a special,
industry golf tournaments per year, our Chapter opted
festive evening to be remembered by all.
to combine the two into one larger tournament held at Bondhead Golf and Country Club on June 13th. In
I would like to thank our member sponsors, committee
spite of the rain that day, the event was very successful
members and attendees for their continued support of
and we intend to return to the same venue next year.
our industry and events, and I look forward to another
Our annual Night at the Races, which is traditionally
great year.
B.C. CHAPTER Chair: Tess Mitchell, IMCD Canada Ltd. 8/
The B.C. Chapter enjoyed another eventful year in
Our Festive Night at the Races was held on
2019. On June 19th, we held our annual Chapter
November 8th, and provided a great evening of
Fundraising Golf Tournament, which took place at
networking and fun. There were many prizes to be
Newlands Golf Course. It was a wonderful day for golf
won and no one went home disappointed.
enthusiasts, and a great networking event for all those who participated. Special thanks to the volunteer
For the B.C. Chapter, our focus has always been
students from Vancouver Community College for
on promoting our local baking industry, schools
generously supplying us with delicious desserts and
and students. Our Chapter believes that our
pastries for the dinner.
contributions towards education and student bursaries will play a role in helping to attract quality
On October 23th, we hosted the Fall Workshop
people to our industry. We have topped up the
at Vancouver Island University featuring Morgan
scholarships this year and continue to support
Clemenston, Technical Advisor from Puratos. Morgan
the educational programs at both Vancouver
travels all over the world to help clients create innovative
Community
products while training local teams. We were lucky to
University. We are always looking for new ways to
have her host this sold-out event of 50 registrants! It was
support and encourage up and coming students,
an informative afternoon of baking and demonstrations,
and this will continue to be one of our primary
proving these workshops do not disappoint. It also
focuses in 2020.
College
and
Vancouver
Island
happened to fall on an important date: ten years to the day BAC donated funds for a wood fired brick oven at
Special thanks to all of the attendees who
the university. Making use of the oven as part of the
participated in our chapter activities, and thanks to
workshop was a special moment indeed.
our generous B.C. Chapter sponsors.
BOULANGERIE QUÉBEC A member of BAC, the Conseil de Boulangerie Québec brings together members of the bakery and confectionery sector of Quebec’s food processing industry. Boulangerie Québec’s mission is to support the development of member companies and to represent all grain processors in the food processing industry while representing the industry to government. 2019 BAC ANNUAL REPORT | www.baking.ca
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CHAPTER REPORTS ATLANTIC CHAPTER Chair: Mike Raftus Ardent Mills The BAC Atlantic Chapter held two key events in 2019,
The tournament reception included the presentation
bringing together association members and their
of the Snair Cup for the lowest team score
guests for collaboration, fun and fellowship activity. I
performance. This is the sixth year for the Snair Cup
am pleased to report that through the support of the
Championship Trophy, in recognition of the late
membership there was a record participant turnout
Greg Snair, principal owner of Snair’s Golden Grain
during the 2019 Chapter Season.
Bakery and long-time BAC Atlantic Member.
The first event was the BAC Hockey Night, held February
This year I was delighted to present the Championship
23rd at the Halifax Mooseheads game. Attendees
Trophy to the winning team. The winner was Maritime
enjoyed watching the game while socializing from the
Pride Eggs, team members Dwayne Ogilvie, Jason
comfort of a private VIP Box at Scotiabank Centre.
Brine and Ron Daigie.
The annual Atlantic Chapter golf event was held
Finally, I would like to thank the association
September 17th at Mountain Woods Golf Club in
sponsors and attendees for their participation
Moncton. The weather was supportive with overcast
in the 2019 BAC Atlantic Chapter activities and
skies, and over 60 golfers participated in a day of
look forward to the continued support of our
scramble golf followed by a steak dinner.
members and guests.
BAC GOVERNANCE REVIEW
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The BAC Board undertook a review of BAC’s
with a larger Board. Finally, removal of the affiliate
governance processes in 2019 with the objective of
Director aligns Directors with being representative
better aligning the organization with best practices.
of member companies.
The review resulted in a number of material recommendations and other work that is still ongoing.
• Elimination of the Nominations Committee: the Nominations role has been incorporated into the
Changes to the Board:
Executive Committee.
• Elimination of the 2nd Vice Chair role: this position was rarely filled and deemed redundant.
• Expansion in the length and number of physical and electronic meetings of the Board.
• Change of term of office for the Secretary/ Treasurer for one year to two: this change now
The Board is also working towards finalizing
aligns with other terms of office for BAC Officers.
increasing responsibilities and roles for various BAC Committees, including the Audit Committee,
• Elimination of the requirement to have an
a new Membership and Chapter Committee, new
affiliate member as a Director: the composition
Environment and Sustainability Committee and
of baker to allied member representation on the
other Committees as necessary.
Board is a required 75%/25% split. Maintaining the percentages would regularly require expansion
In addition to structural changes, the Board is working
of the Board making fulsome discussions and joint
to finalize a number of best practices for BAC including
decision-making more challenging. In addition,
a Director Competency Matrix to aid the selection of
as BAC pays the expenses for Directors’ travel
new Directors, a Conflict of Interest and Confidentiality
to meetings, there is a cost element associated
Policies and an association Code of Conduct.
2019 BAC ANNUAL REPORT | www.baking.ca
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PUBLIC POLICY
2019 PUBLIC POLICY REPORT 12 /
In the past year, BAC has continued to strengthen and develop trusted relationships with representatives at Health Canada, CFIA and the Senate. With proactive discussion and scientific data, BAC was called to shape and influence public and food policy in Canada.
HEALTH CANADA FRONT OF PACKAGE LABELLING BAC continues to strongly oppose the proposed FOP symbols. The criteria that trigger the FOP is based on 15% of the DV, which according to Health Canada is a “rule of thumb” — meaning unscientific criteria. BAC’s own analysis has shown that the following baked goods will carry a FOP for sodium: • 30% of pantry bread, buns and rolls • 100% of baguettes and ciabatta • 100% of sweet goods for either sugar or saturated fat or both BAC, including its largest members, participated in a packaging expert workshop, which highlighted more issues — including feasibility and financial issues — that could lead to lowering the offering of food products to Canadians with the proposed regulations for which HC does not have a solution. SODIUM Bakers contributed to the progress of the voluntary sodium reduction targets from 2010 to 2016. Breads and baked products are among the 26 categories that met the Phase 1 targets in the 3 phases of sodium reduction. Bakers are collaborating with Health Canada in the development of the next stage for voluntary sodium reduction. Health Canada published the report on sodium intake in Canada, which showed that since 2010, the average daily sodium intake of Canadians has been reduced from 3,400mg to 2,760mg. This drop represents a 60% advancement towards Health Canada’s target of 2,300mg/day. Canada sodium reduction has outpaced other jurisdictions such as the UK where after 11 years of sodium reduction education campaigns and industry voluntary initiatives, the daily intake still 2019 BAC ANNUAL REPORT | www.baking.ca
PUBLIC POLICY
exceeds 3,200 mg. Similarly, the current US daily sodium intake is estimated at 3,400 mg. Bakers contributed significantly to that decrease in sodium intake by almost doubling the food industry average sodium reduction of 8%. Between 2009 and 2015 sodium levels were reduced in white pantry breads by 13% and wheat pantry breads by 16%, even though sodium is an important functional ingredient.
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PROHIBITION OF MARKETING TO KIDS Marketing to kids became a major issue for bakers when Health Canada introduced new criteria to define unhealthy foods. That criteria, based on nutrient content claims for sugar, sodium and saturated fat, signifies that 99% of all breads, whole grains, whole wheat and white, will be declared unhealthy based solely on the sodium content. BAC demonstrated that the criteria used to define “unhealthy for children” is unscientific, unique in the world, restrictive of nutritious foods like bread that is a staple in the diet of most Canadian children, and not intuitive. BAC appeared twice in front of the Senate to influence changes on S-228 including removing “unhealthy” and keeping the Act closer to the language on the Quebec prohibition. BAC worked in collaboration with other allied associations to re-write S-228 in order that bakery products would not be judge nutritionally based on three nutrients. BAC shared research findings with the Senate and Health Canada from the University of Saskatchewan using data from the 2015 Canadian Community Health Survey (CCHS-2015). The data demonstrated that bread provides nutrient density in the diet of children 2-13 years of age. For about 10% of energy and 14% of sodium, breads contribute 21% of dietary folate, 19% of iron, 18% of dietary fibre, 18% of thiamin, 13% of niacin, and 11% of riboflavin in the total diet of children. Eliminating breads from the diet solely due to sodium contribution may have unintended public health consequences in Canadian children. In addition, adding breads to the list of foods restricted from marketing to children may lead to unintended nutrient reduction in several populations (i.e. children, women of child-bearing age). EDIBLE CANNABIS BAC consulted with the membership regarding the consultation in Canada Gazette Part I to allow the production and sale of Cannabis Edibles by October 17, 2019. The proposed regulations are cost prohibitive for the majority of our members mainly because of the requirement for a separate manufacturing facility and single dose packaging.
2019 BAC ANNUAL REPORT | www.baking.ca
PUBLIC POLICY
Canadian Food Inspection SAFE FOOD FOR CANADIAN REGULATIONS Agency BAC has been very active in supporting the development and coming-into-force of the Canadian Food Inspection Agency (CFIA) Safe Food for Canadian Regulations (SFCR). As a member of the former CFIA Ad-Hoc Industry Advisory Committee, BAC was the voice of bakers to the CFIA ensuring that requirements under SFCR were realistic and feasible while ensuring a strong food safety program. The final regulations were published in June 2018, and before the cominginto-force in January 15, 2019, BAC arrange for its board of directors to meet face to face with representatives of CFIA to express their concerns directly and to hear CFIA responses to their questions. Of interest to BAC members is the exemption to the SFCR requirements that applies to online orders. BAC continues to be the link between CFIA and BAC members on upcoming issues and questions to allow a smooth implementation of the new regulations and encourage compliance. LABELLING TOOL With the new nutrition labelling regulations published, it is essential for bakers to consult CFIA labelling guidance before making any changes to package labelling. BAC had been advocating CFIA to publish its labelling guidance online in advance of the coming-intoforce of Health Canada’s new labelling regulations in December 2022. In May 2018, the CFIA published the updated Industry Labelling Tool (ILT) to reflect the December 14, 2016 14 /
amendments to the Food and Drug Regulations related to nutrition labelling, list of ingredients and food colour requirements. LABELLING MODERNIZATION Throughout the consultations during the past four years, BAC has advocated for its members’ needs and expectations in order to avoid unnecessary regulations under the CFIA Labelling Modernization. While waiting for the proposed regulations, BAC continues to put pressure on CFIA to align with Health Canada’s timing for implementation of the Nutrition Labelling new regulations and to provide flexibility to industry in the development of the new requirements.
Treasury Board — The Government of Canada via the Advisory Council on Economic Growth and the 2017 Federal Regulatory Review of the Budget recognized Canada’s Agri-Food industry as a strategic growth sector for the Canadian Agri-Food Sector economy. However, while the Council’s “Unleashing the Growth Potential of Key Sectors, Advisory Council on Economic Growth February 6, 2017” recommended steps to be taken to identify the most important obstacles to growth and to take clear policy actions to overcome these obstacles, Canada’s regulatory environment has hindered such a renaissance. BAC joined the Canadian National Miller Association to jointly address concerns regarding the regulatory development process used to inform Health Canada’s Healthy Eating Strategy, the Safe Food for Canadian Regulations and other regulatory modernization activity. Some of the key issues that were brought forward (with examples) included: the lack of macro strategic oversight of the multitude of regulatory initiatives impacting sector growth; the lack of evidence-based information to support regulatory development; the repetitive and contradictory regulatory proposals; the lack of recent evidence in support of regulatory rule making (i.e. not referring to the most recent Canadian Community Health Survey from 2015 to support assumptions); the use of inconsistent and incomplete cost-benefit analysis; the need for accountability and transparency when measuring stated regulatory objectives.
2019 BAC ANNUAL REPORT | www.baking.ca
PUBLIC POLICY
Issues Management Throughout the past year BAC defended the position of bakers against a list of issues that have been impacting their businesses. 1 / GMO LABELLING BAC continues to participate in roundtables in anticipation of GMO labelling in Canada and measuring the impact of GMO labelling regulations for product exportations to the US. 2 / FOOD POLICY IN CANADA BAC continues to demand a Food Policy in Canada that supports the bakery industry and oppose the proposed taxation for “unhealthy foods”. 3 / GLYPHOSATE Glyphosate is one of those issues that is beyond the control of bakers, but that does impact their business. BAC monitors the issue from a North American point of view, and keeps the membership informed on a regular basis.
15 /
4 / MYCOTOXINS Section 4 of Canada’s Food and Drugs Act prohibits the sale of any food that “has in it or on it, any poisonous or harmful substance” including allowable amount of mycotoxins, which are naturally occurring contaminants. As a consequence of the wording of Section 4, it is not possible for producers and distributors of foods to predictably comply with this section of the Act. BAC along with the Canadian National Miller Association continue to encourage the government to amend Section 4.1.(a) to include language that resembles Section 402 of the US Food, Drug and Cosmetics Acts so as to align the two laws in keeping with the principles and objectives of the Canada-US Regulatory Cooperation Council.
Environment and Canada’s federal government has announced plans to ban single use plastics as early as 2021. In addition, Sustainability provinces and municipalities are moving towards 100% diversion of materials from landfill. Packaging and other material would be either recycled or reused. Environment and Climate Change Canada has acknowledged that food packaging requires special consideration related to food safety & tampering, food waste/spoilage and social-economic implications. In response BAC established a new Environment and Sustainability Committee in the fall of 2019. The Committee’s mandate is to provide the BAC Board of Directors with baking industry perspectives, advice and policy recommendations with respect to existing and emerging sustainability and other environmental issues. The Committee’s initial focus is in assessing the breadth of single use plastic use by the baking industry and available options recognizing the unique role plastics play in food packaging. Committee Members include: Domenic Duronio, Give & Go Prepared Foods; Dufflet Rosenburg, Dufflet; Tanya Hook; Cobbs Bread; Kent Wang, Olaf Packaging; Phillipe Murphy-Rheaume, Grupo Bimbo; Rhonda Scholz, Dels Pastry; Ron L. Cardey, Kwik Lok.
2019 BAC ANNUAL REPORT | www.baking.ca
COVID-19 UPDATE
THE PATH TO RECOVERY 16 /
Immediate and long-term challenges facing the food sector in a post-COVID-19 world Although this Annual Report is intended to recap the events of 2019, it would be impossible to look back without reflecting on the complicated new challenges that lay ahead.
In an April 24, 2020 letter to the Prime Minister, BAC and 13 other food industry associations shared two sets of recommendations we jointly believe are needed to offset these challenges facing our members: Set 1 identified the immediate financial support required by food processors to address the long list of immediate challenges facing the industry; Set 2 addressed the recovery phase, when food companies will see a relative calming, bringing about the opportunity to evaluate the impact of the crisis and the measures needed to ensure the long-term health of the sector. In addition, we strongly encouraged the federal and provincial governments to work with our industry to develop a plan for recovery. This work would be undertaken by a newly formed federal-provincial-industry Working Group tasked with: • Evaluating the state of the food system in the aftermath of the first wave of the pandemic; • Identifying key issues and considerations facing the food system during the recovery phase, including health considerations, the overlay of regulatory obligations, supply chain issues, etc.; • Determining what measures (e.g. social distancing, barriers, PPE) industry will need to manage in the new world of COVID-19;
2019 BAC ANNUAL REPORT | www.baking.ca
COVID-19 UPDATE
• Creating recommendations on how to manage ongoing potential disruptions to the food supply; • Developing a consistent framework for evaluating the impact of COVID-19 to allow a consistent program of data collection and analysis across industry and governments, and to allow for a coordinated and shared approach to evaluating the impact of COVID-19 on the
17 /
food supply chain.
HOW THE SECTOR MANAGED: A REVIEW The early weeks of the COVID-19 crisis also underscored a critical need to dig deeper into the food system with an arms-length review of how the sector managed during the pandemic. This review would pose the following questions: • What public resources — including regulatory, policy and program — are currently focused on the food system, and where are there gaps? • How should governments structure their resources to ensure there is appropriate and adequate leadership, as well as policy and program capacity to support the entire food system? • How do federal and provincial governments, and different government departments, coordinate their policy analysis and resources? • How do governments and industry work together as partners to further economic and food security goals? • How do we balance our enhanced food security objectives with Canada’s role and opportunities as a food exporter?
2019 BAC ANNUAL REPORT | www.baking.ca
COVID-19 UPDATE
THE NEW REALITY As businesses across the country reopen after weeks — and in some cases months — of being shuttered, BAC advises members to prepare for big change. Financial challenges aside, hygiene, health and safety, infection control, and having strict virus mitigation protocols in place will become top priorities, as will the need for clear and precise communication strategies. Whether you are confident of your success in our new economic landscape, or one of the projected 40% forced to close business with no hope of a return, having your next steps clearly planned out will help you manage through the uncertainty — and set your sights on new opportunities. As the saying goes, “when one door closes, another one opens...”
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2019 BAC ANNUAL REPORT | www.baking.ca
BAC MEMBER SURVEY
2019 SURVEY HIGHLIGHTS Pre-COVID-19, we conducted a survey of the BAC membership, and the majority of responders said they were “somewhat” or “very” optimistic about the future of the baking industry: VERY PESSIMISTIC:
6%
VERY OPTIMISTIC:
20%
SOMEWHAT PESSIMISTIC:
16%
A 5th generation family owned and operated Canadian business, and a proud supplier of innovative and premium quality egg products.
SOMEWHAT OPTIMISTIC:
57% Reasons for optimism included:
19 / GROWTH IN SALES/EXPANSION
NEW & INNOVATIVE PRODUCT OFFERINGS
61%
56%
GOVERNMENT PROGRAMS & ASSISTANCE
INFLUX OF NEW & YOUNG ENTREPRENEURS
10%
25%
TOP 5 Notable trends and opportunities included:
PACKAGING / PLASTIC REDUCTION
65%
FOOD SAFETY
CLEAN LABEL
44%
38% T H E B U S I N E S S O F E G G S™
FOOD WASTE REDUCTION
35%
NON-GMO PRODUCTS & INGREDIENTS
26%
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2019 BAC ANNUAL REPORT | www.baking.ca
BAKERY SHOWCASE & CONFERENCE 2019
HIGHLIGHTS FROM MONTREAL Baking Association of Canada hosted the 2019 Bakery Showcase event in Montreal from May 5th to 6th at the Palais des congrès. Drawing more than 1,600 participants, the event saw a rise of 15% on the exhibit side and 8% attendance compared to 2015, when it was last held in Montreal.
/ TRADE SHOW
/ QUÉBEC BAKERY PAVILION
The trade show floor featured exhibitors from all sides of the business, including
New to the event was the Québec Bakery
manufacturing, marketing, distribution
Pavilion, made possible by MAPAQ (Le
& brokerage, baking ingredients, baked
ministère de l’Agriculture, des Pêcheries et de
products (from fresh to frozen), baking
l’Alimentation). Featuring local bakeries and
equipment, supplies, packaging, technology
suppliers celebrated for their inventive, value-
and services.
added, finished and or semi-finished bakery products, ingredients and services, the pavilion
Attendees to the event included wholesale
was a great edition to the 2019 lineup.
and commercial bakeries (intermediate and large volume), retail bakeries (independent & franchise), patisseries, mass market grocery chains, 20 /
supermarket in-store bakeries, c-stores, food service establishments (restaurants, cafes, hotels, caterers), specialty and artisanal bakers, food importers/exporters, brokers, professional baking schools, consultants, and government buyers.
/ CONFERENCE PROGRAM The 2019 conference program covered the current baking industry regulatory overload and e-commerce on opening day, then switched to what’s happening in food on day two — from clean label to cannabis. The final session addressed the critical labour shortages in the baking industry.
Thank you to our Bakery Showcase 2019* Sponsors: Platinum Sponsor
2019 BAC ANNUAL REPORT | www.baking.ca
Gold Sponsors
BAKERY SHOWCASE & CONFERENCE 2019
/ FEATURE AREAS
/ OTHER HIGHLIGHTS
Sunday’s Feature Area was “Custom Edible
On Sunday night the Conseil de
Creations” by Algonquin College Chef Catherine
Boulangerie Québec (CBQ) & Conseil de
Beddall. Catherine is a published pastry chef
la transformation alimentaire du Québec
instructor from Algonquin College’s Baking and
(CTAQ) held a special evening of cocktails &
Pastry Arts program. An expert in crafting edible
dinner featuring Chef Martin Juneau at the
works of art, Catherine demonstrated how to
Société des Arts Technologiques.
create three different types of intricate handshaped exotic flowers.
An added bonus was the one badge access to two trade shows! Bakery Showcase 2019
Monday’s Feature Area, produced by the
& CHFA Quebec event (produced by the
Association des Boulangers Artisans du Québec,
Canadian Health Food Association) ran
showcased “Works of Art” created by student
concurrently at Palais des congrès, allowing
artisan bakers and their mentors. Delegates were
registered delegates to attend both shows
entertained with demonstrations and activities
at no additional cost. This also provided
that captivated the interest of the floor’s diverse
exhibitors with the chance to showcase their
audience. A highlight for attendees was seeing
products and services to new markets.
the amazing precision of their art and display of their one-of-a-kind baked products.
Silver Sponsor
Bakery Showcase is the only baking industry trade show & conference in Canada for business opportunities, educational experiences, and insights into trends, innovations, products, and services affecting the industry. Produced by Baking Association of Canada, the 2019 event was produced with the support of Quebec Bakery Council (CBQ).
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Media Sponsors
Premier Media Sponsor
2019 BAC ANNUAL REPORT | www.baking.ca
BURSARIES
BAC PROUDLY SUPPORTS CANADA’S BAKING COLLEGES An important part of BAC’s mandate is to provide ongoing support to Canada’s baking colleges through ongoing volunteer commitments, bursaries and funding. Collectively, our Chapters contribute $30,000 annually towards student scholarships, baking equipment, lab supplies and more, all in an effort to develop skills and instil a lifelong passion for baking in today’s youth. Thanks to commitments from our BAC Chapters, the following schools received financial support in 2019: Vancouver Island University The BAC B.C. Chapter proudly donated $2,000 in funds to the Vancouver Island University Professional Baking and Pastry Arts Program in 2019, which was used toward scholarships and industry events. “The Baking Association $750 scholarship is presented annually to a baking and pastry arts student who has achieved top marks in pastry and dessert,” said Rita Gower, Chair/Instructor, Professional
22 /
Baking and Pastry Arts. “In addition, BAC sponsored our annual industry event in October, which saw over 50 professional bakers and industry members come to our workshop with Morgan Clementson from Puratos.”
Vancouver Community School For the 2019-2020 academic year, BAC funds were distributed among three separate budgets: the BAC Scholarship fund ($26,000), the BAC Bursary fund ($21,000), and a general fund for equipment and student-related projects. The BAC scholarship fund also fuels the annual $750 spring award, which this year went to Bo Hae Moon. The general fund was used to support Clarissa Roque’s preparation, training and travel costs for the World Skills competition in August 2019, where she ranked 5th, and to fund a field trip to the Sharing Farm in Richmond, B.C., where students learned about food security and harvest vegetables.
BAC EVENTS RECAP Each year, BAC is proud to host a variety of industry events, enabling members to come together for networking TRADESHOW & CONFERENCE
SPORTING EVENTS
The largest and only baking industry B2B
From hockey to horseracing, our BAC
tradeshow produced in Canada, drawing
Chapters love nothing more than to host
over 4,500 industry professionals a year.
a fun night out at a thrilling venue for members and their guests.
2019 BAC ANNUAL REPORT | www.baking.ca
BURSARIES
Ontario Humber College BAC’s Ontario Chapter set up a new 2019 scholarship program for students enrolled in the Baking & Pasty Arts Program. Consisting of two Ontario scholarships ($1,200 x 2) and one for the Florence University of Arts ($1,200), the program provides financial support to recipients, as well as encouragement to pursue their studies with confidence. “This scholarship inspires me to further enhance my skills,” said Sarika Gupta, an Ontario recipient. “It is great to be recognized. I am so fortunate that donors like BAC support future professionals and encourage them.” Recipient Eden Laing also offers her gratitude to the Baking Association of Canada Ontario Chapter: “I am thankful that there are donors who are able and willing to support students in our baking and pastry arts studies.”
23 /
Centennial College For a number of years, BAC has provided funding for a permanent scholarship program at Centennial College. With sustained labour shortages gripping employers in the Canadian foodservice and commercial food production industries, BAC’s financial support has helped instill interest in new students looking for future job opportunities in the baking sector. “BAC’s partnership since the design and construction of our 350,000 square foot facility, has ensured we are able to offer both small- and large-scale instruction to our 2,000+ students each year,” said Dean of the School of Hospitality, Tourism and Culinary Arts, Joe Baker. “The Chapter’s contribution to annual scholarships for students in Centennial’s Baking and Pastry Pictured left to right are: Susan Joseph, Program Coordinator, Baking & Pastry Arts Diploma program; Eden Laing, 2019 Baking Association of Canada — Ontario Chapter Scholarship Recipient; Sarika Gupta, 2019 Baking Association of Canada — Ontario Chapter Scholarship Recipient; Kate Nugent, Education Chair, Baking Association of Canada — Ontario Chapter.
Arts diploma and Baking Skills certificate programs ensures that those who demonstrate a commitment to careers in baking, and a demonstrated financial need, can have access to funds they need to build long and prosperous careers. I am deeply grateful for the gift of funds for our students but even more grateful for the steadfast and sustained partnership the Baking Association of Canada has invested in. We are truly stronger together and we look forward to a bright future.”
and learning opportunities — or simply, just for fun. In 2019, our events included: EDUCATIONAL OPPORTUNITIES
GOLF TOURNAMENTS
HOLIDAY PARTY
From B.C. to Atlantic Canada,
The final festive
Nothing benefits baking
BAC members love to golf…
celebration of the year,
professionals like learning from
and our attendance at our
featuring food, fun and
the best. Whether it’s a night
various golf tournaments never
entertainment.
out to see a guest speaker
disappoint.
or a live demonstration, opportunities to learn abound.
2019 BAC ANNUAL REPORT | www.baking.ca
BAC MEMBER BENEFITS
BAC MEMBER BENEFITS As Canada’s baking industry not-for-profit trade association, BAC represents the country’s $8 billion baking industry comprised of retail, in-store and commercial bakers and industry suppliers. Our members produce approximately 75% of the nation’s breads and rolls, cakes, pastries, cookies and other sweet goods. On behalf of BAC members, our mandate is to:
24 /
01/ PROVIDE A VOICE FOR THE INDUSTRY
03/ INFORM, EDUCATE AND SUPPORT FUTURE BAKERS
05/ BRING INDUSTRY PROFESSIONALS TOGETHER
Today’s consumer is bombarded with
BAC and its Chapters are proud to provide
Nationally and through its regional
contradictory dietary messages on a daily
ongoing support to Canada’s baking
Chapters, the BAC produces several social
basis, much of it negative about wheat-
colleges, both in volunteer commitments
and educational events annually, allowing
based goods. In response, BAC helped
and funding. BAC’s Chapters provide
bakers and the baking community at large
create the Healthy Grains Institute whose
$30,000 annually towards scholarship and
to connect in groups or one-on-one. These
mission for the past six years has been to
other baking programs at community
events enable members to meet and share
inform and enhance Canadians’ knowledge
colleges across the country.
advice, or explore other B2B opportunities.
04/ CONNECT MEMBERS WITH PROFESSIONAL RESOURCES
06/ PRODUCE THE BAC TRADE SHOW & CONFERENCE
BAC’s high performance team is available
BAC produces Bakery Showcase, Canada’s
free of charge to assist members as they
only bakery-specific trade show and
navigate today’s regulatory environment.
conference in Toronto, Montreal and
Government advocacy on behalf of Canada’s
Members seeking advice on labelling,
Vancouver. Bakery Showcase is the place
retail, in-store and commercial bakers is a big
formulation, the domestic market and
to see, taste and touch innovative products
part of what we do. Our leadership on issues
exports can count on us for expert
and services, and seek out cost-saving
including nutrition policy, the environment
consultation; as can those looking to connect
opportunities.
and product labelling, saves members
with fellow bakers, suppliers, or seeking
millions of dollars annually. Working alone or
exporting assistance.
of the health benefits of wheat and other grains. Today, Cereals Canada is continuing with this work through, advocacy programs and content designed to raise awareness around the nutritional value of these beloved staple baking ingredients.
02/ LOBBY FOR BAKERS’ RIGHTS
in coalitions BAC is the only organization in Canada specifically representing this sector.
2019 BAC ANNUAL REPORT | www.baking.ca
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BAC MEMBER BENEFITS
BAC MEMBERS PRODUCE AND MANUFACTURE:
BAKED GOODS (SEMI-FINISHED, FINISHED, FROZEN)
07/ INFORM AND UPDATE ON INDUSTRY MATTERS
08/ PROVIDE COST-SAVING OPPORTUNITIES AND PROMOTIONAL SERVICES
BAC provides numerous education and
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BAKING INGREDIENTS
EQUIPMENT
communication tools to keep members
Our numerous programs and services are
abreast of industry developments. These
designed to help members save. These
include: Chapter workshops, the E Bulletin
include: a member hotline 1.888.674.2253
Newsletter published bi-monthly, free
to access BAC’s professional resources; a
copy of Bakers Journal Magazine, free
specially designed Property and Liability
copy of Food in Canada Magazine, and
Insurance Program exclusively for BAC
“The Bulletin” newsletter published 10
members; group RRSP through Nesbitt
times per year.
Burns; special discounts on exhibit space at Bakery Showcase; usage rights to the BAC logo to enhance brand credibility; member discounts on Chapter programs; FREE job board and classified ad postings on BAC’s website; and more.
PACKAGING
DECORATIONS
BAC’S HIGH PERFORMANCE TEAM IS AVAILABLE FREE OF CHARGE TO ASSIST MEMBERS AS THEY NAVIGATE TODAY’S REGULATORY ENVIRONMENT.
TECHNOLOGY
SERVICES
2019 BAC ANNUAL REPORT | www.baking.ca
For more information, please visit www.baking.ca
Thank you
For continuing to provide your food products to Canadians and bringing smiles through sweetness. To see how our brown sugars can help elevate your creations visit: RedpathSolutions.com