BAC Annual Report 2021

2O2O ANNUAL REPORT

DREAM. GROW. THRIVE.

You’re invested in your business We’re invested in your success Our new FCC Food & Beverage Report digs into 2020 sales numbers by sector and what influenced them, and looks ahead at trends and projections for 2021.

Get all the information you need to take on new opportunities.

Check out the report at fcc.ca/Economics.

CONTENTS 04 / BAC VOLUNTEERS 06 / MESSAGE FROM CHAIR 08 / INDUSTRY OUTLOOK 10 / PUBLIC POLICY 13 / C OVID-19 FUNDING PROGRAMS 18 / B AC MEMBER SURVEY 21 / B AKERY SHOWCASE 2020 APPRECIATION 26 / BURSARIES 28 / 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

Kate Tomic, Chair/Holiday Social (Caldic Canada)

(Caldic)

Dan Peroff, Past Chair (Olympic Wholesale)

(Snow Cap)

Gary Humphreys, Chair Tony Llewellyn, Vice Chair

David Shutiak, Treasurer (Packaging Machinery Concepts)

Ralf Tschenscher, Secretary (Lesaffre Corporation)

Vikram Chowdhury, Seminars

Harry Kool, Treasurer

(Redpath Sugar)

(COBS Bread)

Gary Franklin, Membership/Golf

Tess Mitchell, Past Chair

(Lantic Sugar)

(IMCD)

Stephanie Jewell, Secretary

Martin Barnett, National Chapter

(Bakers Journal)

Representative (Seraphina’s Oven)

Erica Lupetto, Seminars

Peter Brimacombe, Membership

(Baker Street Bakery)

Sheri Castellarin, Entertainment

(Lallemand)

(Snow Cap)

Kate Nugent, Chair Education (George Brown College)

Christian Boisvert, Member At Large

/

Chair

Tom Mattes Del’s Pastry

Secretary Treasurer

Louis Bontorin Calgary Italian Bakery

(Rogers Foods)

JC Madour, Chair Social

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2020-2021 BAKING ASSOCIATION OF CANADA BOARD OF DIRECTORS

(Crosby’s Molasses Co.)

Anthony Low Sin, Member at Large (Dawn Foods)

Rita Gower, Education (Vancouver Island University)

(Portofino Bakery)

Jos Nan, Member at Large (BakeMark)

Laurie Vestergaard, Education

Ardent Mills

President & CEO

Paul Hetherington

Harvest Bakery & Deli

Baking Association of Canada

DIRECTORS

Jack Kuyer,Member at Large Jesse Lamb, Member at Large

Mike Raftus (Chapter Chair)

Glenn Wilde

Gordon Groening, Entertainment (BakeMark)

(Valley Bakery)

ATLANTIC CHAPTER

Past Chair

(Vancouver Community College)

Martin Barnett

Blair Hyslop

Seraphina’s Oven

Mrs Dunster’s

Dominique Bohec

Derek Mantha

Maison Isabelle

Costco Wholesale Canada Ltd.

Michel Dion

Teresa Schoonings

Lallemand

Bimbo Canada

Dimitri Fraeys

Brad Turner

CBQ

Cinnaroll Bakeries

TECHNICAL & FOOD POLICY COMMITTEE Sheilagh Arney

Farah Dib

Mike Hudson

Dunja Sumanac

ADM

Lallemand

Lallemand

Tim Hortons

Jennifer Bedworth

Jennifer Eynon

Julie Istead

Julie Tannahill

Rich Products of Canada

Rich Products of Canada

Puratos

Bäckerhaus Veit Ltd.

Jasmine Caufield

Marta Flynn-Laszczewski

Jenny Manalo

Johanne Trudeau

Calgary Italian Bakery Ltd.

Caldic Canada

Give & Go Prepared Foods

Baking Association of Canada

Jacinthe Côté

Bozana Grasilovic

Al Mazrouy

Lallemand

Give & Go Prepared Foods

Del’s Pastry

Maria Darroch

Gord Harrison

Jasmine Monette

Puratos

CNMA

Lallemand

Diljiv Dha

Tembi Harvey

Carolyn O’Brien

COBS Bread

Give & Go Prepared Foods

Bimbo Canada

Neelam Dhull

Paul Hetherington

Rebecca Steen

Give & Go Prepared Foods

Baking Association of Canada

Caldic Canada

2020 BAC ANNUAL REPORT | www.baking.ca

MESSAGE FROM THE CHAIR

THE YEAR OF COVID To say 2020 was unprecedented may not do justice to the word “unprecedented”.

COVID-19 changed everything in 2020 and its impact on our businesses and lives will last for many, many years.

Like all of our businesses, BAC was deeply impacted by the effects of the pandemic. Most Tom Mattes 6

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Del’s Pastry Chair of the Board

significantly was the postponement of our Bakery Showcase event originally scheduled for April 2020. Most members will be aware that BAC receives up to 70% of its gross revenues from this event and its postponement had significant financial implications for us.

At first, we were able to reschedule Bakery Showcase to November 2020; however, as the pandemic continued to flourish it became clear to the Board of Directors that this date would also need to be postponed.

Without the normal Bakery Showcase revenue, and with no indication of when we would return to some semblance of ‘normal’, the Board of Directors engaged in a restructuring plan to accommodate this new reality. Expenses were cut significantly, staffing was reduced, and a complete review of BAC’s operations and opportunities was undertaken. This restructuring process is continuing into 2021.

BAC was able to take advantage of several government business support programs including the Canadian Emergency Wage Subsidy, the Canada Emergency Rent Subsidy and the Canadian Emergency Business Account loan which has helped. Yet much work remains.

The Board of Directors is committed to ensuring that the voice of the BAC will continue in the same format moving forward. As we emerge from the pandemic, we see a leaner more advocacy-focused organization, with a new value proposition. We look forward to sharing more with members as this plan unfolds, and we thank all for your continued support.

2020 BAC ANNUAL REPORT | www.baking.ca

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INDUSTRY OUTLOOK

RISING FROM THE ASHES OF 2020 The industry was off to great start in 2020, with sales increasing 16.4% in Q1 before experiencing a significant demand shift.

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Kyle Burak Senior Economist FCC

Beginning in March, food service demand shifted to grocery stores with sales of cookies, crackers and pasta partially outweighing the broader decline in sales. As the pandemic carried on, grocery purchases weakened and total industry sales from April to December declined 3.8% YoY. Overall, the industry held steady with a growth of 0.8% YoY held up by growing exports (Table 1).

Table 1: Sales grew modestly in 2020 BAKERY AND TORTILLA MANUFACTURING

2020

YOY % change

2019

YOY % CHANGE

Sales ($ millions)

12,502

0.8

12,408

11.1

Exports ($ millions)

4,326

1.2

4,277

10.3

Imports ($ millions)

2,251

3.2

2,181

7.4

Trade balance ($ millions)

2,076

-0.9

2,096

13.5

Average number of jobs

46,721

-5.0

49,189

2.1

Average hourly wage

21.52

9.4

19.67

-0.1

Wages % of sales

13.1

1.9

12.9

-10.3

267,583

6.1

252,243

8.9

4,525

-0.3

4,541

8.2

Sales per employee GDP

Source: Statistics Canada and FCC calculations

2020 BAC ANNUAL REPORT | www.baking.ca

INDUSTRY OUTLOOK

STRONGER GROWTH IS EXPECTED IN 2021, BUT RISKS REMAIN FCC projects bakery manufacturing sales to increase 2.0% in 2021. Sales for the first quarter are expected to decline 5 to 8% and expand through the remainder of the year; however, several factors could impact the recovery in the sector.

Economic re-opening: Canadian GDP is expected to grow 5.0% in 2021 according to the IMF. Resurging food service demand is expected to be a large portion of that growth. If restaurants are unable to re-open by the summer, the recovery in bakery sales will be hampered.

Canadian dollar: The dollar is expected to average $0.795 in 2021 compared to $0.746 in 2020.

With the industry being a net-exporters, this can negatively impact the value of exports in 2021 and be a drag on sales.

Inflation: The consensus among policymakers is that inflation in the first half of 2021 is transitory and once production returns to normal, prices and bond yields will stabilize. Don’t expect the Bank of Canada to adjust the overnight from 0.25% this year. Food inflation could run slightly higher than total CPI, but bakery products are expected to remain on the lower end, which could help sales.

Figure 1: Bakery and tortilla sales are expected to increase 2.0% in 2021 YoY

Annual sales forecast, millions $ year-over-year per cent change

13,000 12,000

11.1

11,000 10,000 9,000

7.4

0.8

2.0 9

5.3

9.2

8,000 7,000 6,000 2016

2017

2018

2019

2020

2021f

Source: Statistics Canada, Quandl and FCC calculation The outlook for Canada’s bakery manufacturing sector is bright. The industry continues to face significant uncertainty from the pandemic, but the underlying consumer demand is very robust.

Business resilience and agility are critical success factors for long-term growth as consumers settle into new purchasing habits post-COVID-19.

Kyle Burak joined FCC in 2020 as a Senior Economist, specializing in monitoring and analyzing FCC’s agri-food and agri-business portfolio, industry health, and providing industry risk analysis. Prior to FCC, he worked in the procurement and marketing department of a Canadian food retailer. He holds a Master of Economics from the University of Victoria.

2020 BAC ANNUAL REPORT | www.baking.ca

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PUBLIC POLICY

PUBLIC POLICY Pandemic response and recovery

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The COVID pandemic dominated the public policy agenda for 2020 as BAC members struggled to adapt to an ever-changing environment. Since March, BAC’s advocacy efforts focused on communications—from communicating to governments about the challenges facing our members, to communicating what governments were undertaking by way of support measures.

Driving daily meetings, webinars and conference calls was our overriding goal to ensure our industry’s concerns were being heard. Initially, efforts were focused on keeping the supply chain open and workers protected. Governments, meanwhile, were focused on stopping the spread of COVID-19 and began implementing measures to shut down borders and businesses.

Unfortunately, these measures also meant shutting down food processors and stopping the flow of food and ingredients coming into the country to ensure that bakers and supply chain could remain open in order to continue to provide a dietary staple to Canadians.

BAC also undertook a member survey which highlighted the industry’s challenges in dealing with the pandemic. The survey revealed members were facing: increased absenteeism/labour shortages; hourly wage premiums; substantial costs to purchase personal protective equipment (PPE) and health screening tools; scheduling changes (including staggered shifts and decreased line speeds) to achieve more physical distancing; increased spacing of workers reducing production capacity (and increasing per unit costs); temporary non-structural modifications within plants to protect workers where physical distancing was not possible.

BAC shared this information with all levels of government throughout 2020.

2020 BAC ANNUAL REPORT | www.baking.ca

PUBLIC POLICY

IMMEDIATE AND LONG-TERM NEEDS

BAC worked with partners to bring industry concerns to the attention of the federal government.

BAC was a signatory to a letter to Prime Minister Trudeau and key cabinet members promoting a two-pronged approach, which included: Phase 1: Coping - The period concurrent with the outbreak of the pandemic and related socialdistancing and emergency measures.

Phase 2: Recovery - During this period, food and beverage manufacturers experienced a relative calm as the first phase of the health crisis subsided and the impact of the economic crisis became clearer. This phase provided an opportunity to evaluate the impact of the pandemic and the longer-term sustainability of food manufacturers and the food system.

PHASE 1: COPING

Food and beverage manufacturers faced incredible immediate challenges as they managed the health of their workers and met the imperatives needed to maintain Canada’s food supply in a continuously changing environment. The immediate objective for spring and summer was to ensure as many food manufacturers as possible qualified for the COVID-19 financial support programs. In order to do so, BAC and others, called for the federal government to:

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1 / Modify the Criteria for the Canada Emergency Wage Subsidy (CEWS) for Food Manufacturers.

The CEWS covers 75 percent of an employee’s wages (up to $847 per week) for employers of any size that have suffered a drop in gross revenues of at least 15 percent in March, and 30 percent in April and May. The initial CEWS left some food manufacturers without support. BAC called for amendments that would: Provide a sliding scale of support for food manufacturers experiencing revenue reduction of between 15 and 30 percent; and Provide an option for food manufacturers to apply for the CEWS based on reductions in net income, thereby capturing those companies impacted by the COVID 19-related costs noted above.

2020 BAC ANNUAL REPORT | www.baking.ca

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PUBLIC POLICY

2 / Expand Business Risk Management Programs to Include Food and Beverage Manufacturers Agriculture and Agri-food Canada (AAFC) offers a suite of Business Risk Management (BRM) programs for Canada’s agriculture sector to help it weather economic hardship. These programs are exclusively available to primary producers and do not recognize need across the food system.

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For those processors that did not qualify under an Agri-Stability type program, BAC advocated for the Agri-Recovery framework to be available to respond to the extraordinary costs incurred due to the COVID-19 outbreak.

PHASE 2: RECOVERY While initial efforts focused on managing the immediate crisis, planning for the recovery phase AND LONG-TERM and ensuring the long-term sustainability of Canada’s food system, is now BAC’s primary focus.

SUSTAINABILITY Moving forward, we will: 1 / Begin building a plan for industry recovery through a new federal-provincial-industry working group that will: Evaluate the state of the food system in the aftermath of the first wave of the pandemic; Identify key issues and considerations facing the food system during the recovery phase – including health considerations, the overlay of regulatory obligations, supply chain issues, etc.; Determine what measures (e.g. social distancing, barriers, PPE) the industry will need to manage, and how, in the new world of COVID-19; Create recommendations on how to manage on-going potential disruptions to the food supply; Develop a consistent framework for evaluating the impact of COVID 19. This would ensure a consistent program of data collection and analysis across industry and governments and allow for a coordinated and shared approach to evaluating the impact; of COVID-19 on the food supply chain.

2 / Undertake an arms-length review of how the food system managed in COVID-19 We all must learn from the recent experiences to strengthen the food system in the long-term.

Prioritization of Essential Food Workers for Vaccinations: As COVID-19 vaccines began to roll-out in late 2020, BAC contacted federal and provincial officials, Ministers of Health, and heads of Public Health Agencies requesting vaccine prioritization of essential food workers after vulnerable populations, health care workers and first responders.

2020 BAC ANNUAL REPORT | www.baking.ca

PUBLIC POLICY

COVID-19 FUNDING PROGRAMS CANADA EMERGENCY WAGE SUBSIDY (CEWS) The Canada Emergency Wage Subsidy (CEWS) has been extended to June 2021. This program covers up to 75% of employee wages for eligible businesses impacted by COVID-19.

CEWS covers 75% of an employee’s first $58,700 earned, which equates to a subsidy of up to $847/week per employee.

Businesses can apply directly through Canada Revenue Agency for support.

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REGIONAL RELIEF AND RECOVERY FUND (RRRF) The RRRF has been crucial in stabilizing businesses following impacts of COVID-19. An additional $600 million will continue to offer federal relief solutions to address urgent needs.

The RRRF supports smaller businesses with fewer than 100 employees, such as retailers, restaurants, and smaller vendors, with interest free loans to support ongoing operating costs.

Businesses can apply directly by contacting their local regional development agency through Innovation Science and Economic Development Canada.

CANADA EMERGENCY RENT SUBSIDY (CERS) The Canada Emergency Rent Subsidy (CERS) is a rent relief program from the federal government in the wake of COVID-19.

CERS supports businesses who have seen a drop in revenue during the COVID-19 pandemic with a subsidy to cover part of their commercial rent or property expenses, starting on September 27, 2020, until June 2021.

2020 BAC ANNUAL REPORT | www.baking.ca

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PUBLIC POLICY

Applications can be submitted directly through Canada Revenue Agency.

CANADA EMERGENCY BUSINESS ACCOUNT (CEBA) The Canada Emergency Business Account (CEBA) has increased their max interest-free loan size to $60K. Those who received CEBA already are eligible for additional funds.

Businesses can apply for the support directly through their financial institution where their 14

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business account is set up.

BLACK ENTREPRENEURSHIP PROGRAM The Black Entrepreneurship Program aims to help thousands of Black Canadian entrepreneurs to rebuild their economic status following impacts caused by the global pandemic.

Opening May 2021, The Black Entrepreneurship Loan Fund is a partnership between the Government of Canada, Black-led business organizations, and several financial institutions. It will provide loans up to $250,000 to Black business owners and entrepreneurs across the country.

NEW INTAKE IN RESPONSE TO COVID-19 – SWODF/EODF FUNDING STREAMS The Southwestern and Eastern Ontario Development Funds offer up to $5M to support businesses undertaking economic development initiatives in specific regions.

Businesses will be able to apply during the next intake from April 22, 2021 – June 4, 2021.

FUTURPRENEUR CANADA $20.1M FUNDING Government of Canada grants $20.1M to Futurpreneur Canada to distribute pandemic relief funds to over 3,200 small businesses led by youth entrepreneurs that were impacted by COVID-19.

HIGHLY AFFECTED SECTORS CREDIT AVAILABILITY PROGRAM (HASCAP) The federal government facilitated through BDC has officially launched the Highly Affected Sectors Credit Availability Program (HASCAP) to provide loans and pandemic support for all Canadian businesses, but specifically highly affected sectors such as hospitality and tourism.

The government funding will support businesses of all sizes that have experienced a decrease in revenues by 50% or more as a direct result of COVID-19.

2020 BAC ANNUAL REPORT | www.baking.ca

PUBLIC POLICY

Businesses have until June 2021 to apply for up to $1M in support through BDC. LARGE EMPLOYER EMERGENCY FINANCING FACILITY (LEEFF) The government loan program, Large Employer Emergency Financing Facility, is accepting applications for businesses requiring financial support in response to COVID-19.

The program supports large for-profit enterprises in all sectors, that have annual revenues of approximately $300M or more and that require a minimum loan of $60M. CANEXPORT SMES DURING COVID-19 The popular international marketing grant CanExport has halted funding for travel-related activities but companies can still apply to up to $75K in grants for export planning and strategic market development.

This program is open to businesses with annual revenues ranging from $100,000 to $100,000,000 and no more than 500 full-time employees.

FARM CREDIT CANADA TO SUPPORT AGRI-BUSINESSES Farm Credit Canada has received $5B from the federal government to extend their lending capacity to agri-businesses facing financial hardships due to COVID-19.

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2020 BAC ANNUAL REPORT | www.baking.ca

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PUBLIC POLICY

PUBLIC AND FOOD POLICY 16

Throughout the past year, BAC has continued to support its members through what has been a highly unusual year. With its reinforced trusted relationships with allied industry associations, BAC ensured that the baking industry and its supply chain was represented on key issues:

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HEALTH CANADA

NUTRITION LABELLING BAC is actively involved on all food labelling initiatives, including Front-of-Package Labelling and the upcoming Nutrition Labelling compliance date. BAC continued to advocate that CFIA and Health Canada work closely together to align and coordinate all food labelling initiatives, meaning an extension of the current 2021 date for nutrition labelling.

SODIUM BAC met with Health Canada representatives twice to discuss the next step on the voluntary sodium reduction targets for the baking industry, lobbying for targets that are realistic and achievable. Recently published 2025 targets reflect BAC’s concerns.

PROHIBITION OF MARKETING TO KIDS BAC continues to safeguard bread’s contribution to the well-being of children. A proposed “Code for the Responsible advertising of Food and Beverage Products to Children” (Food and Beverage Advertising Code) and its guidelines have been developed by a group of five industry associations led by the Association of Canadian Advertisers and Food and Consumer Products of Canada. That favourable proposition to exclude packaging, in-store display and promotion from the prohibition was shared with government officials and senators in 2020.

2020 BAC ANNUAL REPORT | www.baking.ca

PUBLIC POLICY

CANADIAN FOOD INSPECTION AGENCY

SAFE FOOD FOR CANADIAN REGULATIONS July 15, 2020 was the date of compliance for the baking industry. BAC continues to consult with the Canadian Food Inspection Agency on behalf of members on issues and questions regarding licensing, written Preventive Control Plan, traceability and other matters. As a member of the Canadian Supply Chain Food Safety Coalition, BAC continues to support a “second round” of consultations to SFCR on needed amendments. These revisions would be intended to clarify interpretation of the Act and the applicability of the regulations.

LABELLING MODERNIZATION The final regulations in Canada Gazette Part II is not yet published and industry continues to wait for its publication.

SINGLE-USE PLASTICS BAN

BAC is engaging Environment and Climate Change Canada and other stakeholders regarding the federal government’s stated intent to eliminate the use of single-use plastics, which could include plastic bread bags and clam shells. BAC, through a new Environment and Sustainability Committee, is focused on ensuring governments understand food packaging needs related to food safety, food security and product integrity issues while also searching for responsible

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alternatives to reduce excessive plastics in our environment.

GROCERY CODE OF CONDUCT

In the summer of 2020, grocery retailers once again implemented arbitrary and unfair fee increases on food processors and other vendors. In BAC’s opinion, retailers’ use of arbitrary fees and deductions, and lack of adherence to terms of contracts, have created a climate of uncertainty, which is a disincentive for investment in Canada’s agri-food sectors. BAC also pointed out that these new fees were coming at a time when the food supply chain has been significantly impacted by the COVID-19 pandemic and many food processors were already dealing with significant changes to Canada’s restaurant and hospitality markets.

BAC called for the introduction of a new Grocery Code of Conduct similar to that in the U.K. to put limits on these unfair retail practises. BAC’s voice, and others, has resulted in the Federal, Provincial and Territorial Ministers of Agriculture and Food initiating a review of the matter of retail fees and options in response to those practices.

2020 BAC ANNUAL REPORT | www.baking.ca

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BAC MEMBER SURVEY

2020 SURVEY HIGHLIGHTS In January 2021, BAC conducted a survey of its members to dig deeper into the realities of operating a baking-related business during a pandemic year.

Here are some of the highlights:

Total Respondents: 218

BAKERY

64%

SUPPLIER

36%

Type of Bakery Business:

COMMERCIAL / WHOLESALE

RETAIL - STORE FRONT OR A FRANCHISE

IN-STORE - IN A GROCERY STORE

53%

5%

BAKING INGREDIENTS

BAKING EQUIPMENT AND TECHNOLOGY

BUSINESS SERVICES ETC.

51%

27%

22%

42% Type of Supplier

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Did your company use one (or more) government assistance program?

YES

57%

NO

43%

2020 BAC ANNUAL REPORT | www.baking.ca

If yes, how important was it/were they?

VERY IMPORTANT

58%

SOMEWHAT IMPORTANT

NOT AT ALL IMPORTANT

28%

14%

BAC MEMBER SURVEY

What impact has the pandemic had on your company?

Other (e.g. changed product mix, moved to bulk retail)

6%

No change

Increased Sales

12%

26%

A 6th generation family owned and operated Canadian business, and a proud supplier of innovative and premium quality egg products.

Decreased Sales

56%

What measures did your company use during the pandemic?

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LAYOFFS

REDUCTION IN HOURS OF OPERATIONS/PRODUCTION

26%

58%

SHUT DOWN OF OPERATIONS

EMERGENCY LOANS

21%

51%

OTHER (E.G. WORKED HARDER, REDUCED STAFF, ALTERED PRODUCT OFFERING, EMPHASIZED ONLINE)

24%

T H E B U S I N E S S O F E G G S™ burnbraefarmsindustrial.com 1-800-565-3968

2020 BAC ANNUAL REPORT | www.baking.ca

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BAC MEMBER SURVEY

Top 5 AREAS OF FOCUS (outside of COVID-19):

Did you (or are you) experiencing shortages of ingredients, equipment, packaging or any other material due to COVID-19?

PACKAGING / PLASTIC REDUCTION

YES

64%

FOOD SAFETY

CLEAN LABEL

1.

2.

3.

FOOD WASTE REDUCTION

CARBON FOOT PRINT REDUCTION

NO

36% 4.

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5.

TOP 3 ISSUES OF CONCERN for 2021

LEVEL OF OPTIMISM

LABOUR

FOOD & NUTRITION

THE ENVIRONMENT

VERY OPTIMISTIC

1.

2.

3.

21% 55%

/ (outside of COVID-19)

SOMEWHAT PESSIMISTIC

SOMEWHAT OPTIMISTIC

VERY PESSIMISTIC

22% 2% ASIDE FROM COVID-RELATED CONCERNS, THE INCREASING COST OF LABOUR FOLLOWED BY LABOUR AVAILABILITY ARE THE TOP TWO CHALLENGES OF 2021. IN TERMS OF FOOD & NUTRITION, PROVIDING SAFE FOOD FOR CANADIANS FOLLOWED BY FOOD AND NUTRITION LABELLING ARE THE CURRENT PRIORITIES. 2020 BAC ANNUAL REPORT | www.baking.ca

CANADA’S NATIONAL BAKING INDUSTRY EVENT TORONTO

2020

Trade Show & Conference

BAKERY SHOWCASE 2020 EXHIBITORS

Baking Association of Canada would like to acknowledge the support of the companies below during these challenging times and we are looking forward to welcoming them back to the next Bakery Showcase event.

AB MAURI NORTH AMERICA www.abmna.com ABBEY PACKAGING EQUIPMENT LTD. www.abbeypackaging.com ABELL PEST CONTROL www.abellpestcontrol.com ABI LTD www.abiltd.com

BAKEMARK www.yourbakemark.com

CARMI FLAVORS www.carmiflavors.com

BAKERS JOURNAL www.bakersjournal.com

CHICAGO METALLIC BAKEWARE CANADA www.cmbakeware.ca

BANK BROTHERS SUSTAINABLE INGREDIENTS www.bankbros.com BARRY CALLEBAUT www.callebaut.com/en-CA

ADM/MATSUTANI LLC www.fibersol.com

BERTHELET FOOD PRODUCTS INC. www.berthelet.com

ADM MILLING CANADA www.adm.com

BETTENDORF STANFORD www.bettendorfstanford.com

AGRICULTURE & FOOD LABORATORY – UNIVERSITY OF GUELPH www.afluoguelph.ca

BLENDTEK INGREDIENTS www.blendtek.com

ALPHA POLY www.alphapoly.com

BRITISH CANADIAN IMPORTERS LTD. www.bcimporters.com

CHOCOLATE SMET CANADA INC. www.smet.be CONOVEY www.conovey.com CONTEMAR SILO SYSTEMS INC. www.contemar.com CORBION www.corbion.com CREATIVE POS LTD. www.creativepos.ca CRS VAMIC www.crsvamic.ca

BUHLER INC. www.buhlergroup.com

DAWN FOOD PRODUCTS www.dawnfoods.com

AMF BAKERY SYSTEMS www.amfbakery.com

BUNGE LODERS CROKLAAN www.bungenorthamerica.com

DEALERS INGREDIENTS INC. www.dealersingredients.com

APPLE VALLEY FOODS INC. www.applevalleyfoods.com

BURNBRAE FARMS LTD. www.burnbraefarms.com

ARDENT MILLS www.ardentmills.ca

BURT LEWIS CANADA www.burtlewiscanada.ca

ASTRONOVA www.quicklabel.com

CAKERY DECOR www.cakerydecor.com

AXIOM INDUSTRIAL SOLUTIONS www.axiomtrades.com

CALIFORNIA WALNUTS www.walnuts.org

ALTRO CANADA INC. www.altrofloors.com

AZELIS CANADA www.azeliscanada.com

CANADIAN MILL NETTCLEAN SUPPLY INC. www.canmill.com

DECOPAC www.decopac.com DEMPSEY CORPORATION www.dempseycorporation.com DOYON-NUVU www.doyon.qc.ca DRADER MANUFACTURING www.drader.com ECOMA ORGANICS LTD. www.ecoechoethical.com ECONOLEASE FINANCIAL SERVICES www.econolease.com

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BAKERY SHOWCASE 2020 EXHIBITORS ECOPACK www.ecopack.com

GREAT LAKES MILLING www.greatlakesmills.com

KWIK LOK www.kwiklok.com

EDDE ALMOND PASTE INC. www.edde.ca

H. MOORE PRINTING SERVICES LTD. www.hmps-labels.com

L & M BAKERS SUPPLY CO. www.lmbakersupply.com

ENJAY CONVERTERS www.enjay.com EQUIPEMENTS PRB www.equipementsprb.com

HANDTMANN CANADA LIMITED www.handtmann.ca

EUROGERM USA www.eurogerm-usa.com

HARLAN BAKERIESEDMONTON, L.P. www.harlanbakeries.com

FANCY POKKET BAKERY www.fancypokket.com

HARVEST CORPORATION www.harvestcorporation.com

FARINART www.farinart.com

HERO AG www.herofoodservice.com

FCC www.fccfinancing.com

HEUFT THERMO-OEL GMBH & CO. KG www.heuft-backofenbau.de

FINEBERRY FOODS INC. 22 / www.fineberry.ca FME FOOD MACHINERY ENGINEERING LTD. www.fmefoodmachinery.com

HONEY BUNNY INC. www.honeybunny.ca IDÉAL ALUMINIUM INC. www.idealaluminium.ca

FOLEYS CANDIES www.foleyschocolates.com

IMCD www.imcdca.com

FORMOST FUJI www.formostfuji.com

INNOSEAL SYSTEMS, INC. www.innoseal.com

FORTRESS TECHNOLOGY, INC. www.fortresstechnology.com

INTEGRAL HR SOLUTIONS INC. www.integralhrsolutions.ca

FRANCE DÉCOR CANADA www.vixit.com

IREKS NORTH AMERICA www.ireksnorthamerica.com

FRITSCH ca.multivac.com

IVEX PROTECTIVE PACKAGING www.ivexpackaging.com

G. CINELLI ESPERIA CORPORATION www.cinelli.com

LACTALIS CANADA www.parmalat-ingredients.ca LALLEMAND INC. www.lallemandbaking.com LBC BAKERY EQUIPMENT – CA LTD. www.lbcbakery.com LENEXA MANUFACTURING COMPANY www.lenexamc.com LESAFFRE CORPORATION www.lesaffreyeast.com LIVA FOODS INC. www.livafoods.com MARGARINE THIBAULT INC. www.nuvel.ca MARSIA FOODS www.marsia.ca MDC HOUSEWARES INC. www.mdchousewares.com MILANAISE MILL www.lamilanaise.com MIURA CANADA LTD. www.miuraboiler.ca MIWE CANADA INC. www.miwe.com ML PACKAGING INC. www.mlpackaging.ca

JOHN BROOKS COMPANY www.johnbrooks.ca

MOTIONTEK INDUSTRIAL INC. www.motion-tek.ca

GLOBE POS www.globepos.ca

JUST INSTRUMENTS INC. www.justinstruments.net

MOUNTAIN VIEW COFFEE www.estatescoffee.com

GLOCO ACCENTS www.glocoaccents.ca

KASCO CANADA www.kascocorp.com

NATU’OIL SERVICES INC. www.natuoil.com

GRAIN PROCESS ENTERPRISES LTD. Website under construction

KLR SYSTEMS www.klrsystems.com

NOVACART www.novacartusa.com

BAKERY SHOWCASE 2020 EXHIBITORS NUTRASUN FOODS www.nutrasunfoods.com

RF BAKERY EQUIPMENT www.rfbakery.com

TIELMAN NORTH AMERICA www.tielman.com

NUTRIART S.E.C. www.nutriart.ca

RHEON USA www.rheon.com

TIMANI GLUTEN-FREE www.timaniglutenfree.com

NUTRIGROUPE www.nutrigroupe.ca

ROMER LABS www.romerlabs.com

TOPPINGS CANADA www.trtoppers.com

O’DOUGHS www.odoughs.com

RONDO INC. www.rondo-online.com

UNIFILLER SYSTEMS INC. www.unifiller.com

P&H MILLING GROUP www.phmilling.com

RX MUSIC www.rxmusic.com

VALE PACKAGING LIMITED www.valepackaging.ca

PACKAGING MACHINERY CONCEPTS LTD. www.pmcltd.ca

S.A. CHOCOLATE ALIMENTS INC. www.chocolatealiments.com

VANILLA & SPICE www.vanillaandspice.ca

PAN GLO www.panglo.ca

S. GUMPERT COMPANY OF CANADA LTD. www.gumpert.com

PEERLESS FOOD EQUIPMENT www.peerlessfood.com

SAGE SOFTWARE CANADA www.sage.com/ca/X3

PETRA INTERNATIONAL INC. www.petradecor.com

SATIN FINE FOODS www.satinice.com

PORT ROYAL MILLS LTD. www.portroyalmills.com

SENSIENT TECHNOLOGIES www.sensientflavors.com

PROAX TECHNOLOGIES LTD. www.proax.ca

SHERIDAN ELECTRIC SERVICES LTD. www.sheridanelectric.ca

PRO-CERT ORGANIC SYSTEMS LTD. www.pro-cert.org PROINGREDIENTS www.proingredients.com QUADRA INGREDIENTS www.quadra.ca RAISIN ADMINISTRATIVE COMMITTEE www.californiaraisins.ca RATIONAL CANADA www.rational-online.com REDPATH SUGAR LTD. www.redpathsolutions.com REISER CANADA CO. www.reiser.com REMCO PRODUCTS www.remcoproducts.com

SIGNATURE FINE FOODS www.signaturefinefoods.com SIMON & NOLAN ENTERPRISES INC. www.simonnolan.ca SOULANGES MILLS www.moulinsdesoulanges.com SPRAYING SYSTEMS CANADA www.spray.com STERLING MARKING PRODUCTS www.sterling.ca STORCAN www.storcan.com TAWI CANADA INC. www.tawi.com

VANTAGE FOOD www.vantagegrp.com VC999 Packaging Systems www.vc999.com VEGA INSTRUMENTS, CANADA LTD. www.vega.com VEGFRESH www.vegfreshinc.com VINCENT SELECTION www.vincentselection.com W.D. COLLEDGE CO. LTD. www.wdcolledge.com WEISHAUPT CORPORATION www.weishaupt-corp.com ZEPPELIN SYSTEMS USA www.zeppelin-systems.us

Thank you for your support, see you soon!

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CANADA’S NATIONAL BAKING INDUSTRY EVENT TORONTO

2020

Trade Show & Conference THANK YOU TO OUR SPONSORS Baking Association of Canada (BAC) would like to extend their sincere appreciation to the sponsors below that have supported the Bakery Showcase event. BAC is looking forward to bringing back Canada’s most important and effective baking industry B2B annual event Bakery Showcase next year.

Platinum Sponsors

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Gold Sponsors

Silver Sponsors

Premier Media Sponsor

Media Sponsors

Bronze & Contributing Sonsors

Lactalis Canada • Packaging Machinery Concepts Ltd.

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BURSARIES

SUPPORTING THE FUTURE OF BAKING BAC’s Ongoing Commitment to Education

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Our Chapters have a proud history of supporting several baking colleges and programs in Canada.

Here are the 2020/2021 scholarship recipients:

Vancouver Community RECIPIENT: Travis Forsyth College Travis is known as a passionate, hard-working student who is currently inspiring others through his Instagram account by showing how to make starter and breads. Travis encouraged all other students while in the program and continues to upgrade his own skills.

Vancouver Island University RECIPIENT: Kiera Hansen-Bukata Kiera joined the Professional Baking Program at Vancouver Island University straight out of high school. She came to her admissions interview with a huge portfolio of photos of all the desserts, cakes and baking she had done over the years. Throughout the program, Kiera demonstrated creativity and a huge passion for making pastry and desserts. Her curiosity was boundless.

2020 BAC ANNUAL REPORT | www.baking.ca

BURSARIES

Centennial College, Ontario RECIPIENT – Foos Osman Foos is a student of the Baking Skills Program, a certified chef and a recent graduate of a culinary management program. Her goal is to learn more about the financial and accounting side of running a baking business so that she may eventually be successful at developing one of her own.

BAC LOOKS FORWARD TO CONTINUING TO SUPPORT CANADA’S BAKING COLLEGES IN THE FUTURE, THROUGH BURSARIES AND OTHER MEANS.

What’s the formula for your success?

Bonnie & Don Flavours united with National Flavors and GSB Flavor Creators under one brand: FlavorSum. FlavorSum helps growing food and beverage companies go to market quickly and cost-effectively with innovative solutions that deliver great tasting products and inspire loyalty among consumers.

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Learn more at FlavorSum.com

2020 BAC ANNUAL REPORT | www.baking.ca

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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 the nation’s breads and rolls, cakes, pastries, cookies and other sweet goods. On behalf of BAC members, our mandate is to:

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01/ OUR MEMBERS PRODUCE THE NATION’S BREADS AND ROLLS, CAKES, PASTRIES, COOKIES AND OTHER SWEET GOODS

03/ INFORM, EDUCATE AND SUPPORT FUTURE BAKERS

05/ BRING INDUSTRY PROFESSIONALS TOGETHER

BAC and its Chapters are proud to provide

Nationally and through its regional

ongoing support to Canada’s baking

Chapters, the BAC produces several social

colleges, both in volunteer commitments

and educational events annually, allowing

Today’s consumer is bombarded with

and funding. BAC’s Chapters provide

bakers and the baking community at large

contradictory dietary messages on a daily

$30,000 annually towards scholarship and

to connect in groups or one-on-one. These

basis, much of it negative about wheat-

other baking programs at community

events enable members to meet and share

based goods. In response, BAC helped

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

Members seeking advice on labelling,

Vancouver. Bakery Showcase is the place

formulation, the domestic market and

to see, taste and touch innovative products

exports can count on us for expert

and services, and seek out cost-saving

consultation; as can those looking to connect

opportunities.

create the Healthy Grains Institute whose mission for the past six years has been to inform and enhance Canadians’ knowledge 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

with fellow bakers, suppliers, or seeking Government advocacy on behalf of Canada’s retail, in-store and commercial bakers is a big part of what we do. Our leadership on issues including nutrition policy, the environment and product labelling, saves members millions of dollars annually. Working alone or in coalitions BAC is the only organization in Canada specifically representing this sector.

2020 BAC ANNUAL REPORT | www.baking.ca

exporting assistance.

DREAM. GROW. THRIVE.

You’re invested in your business So are we Partner with the only lender 100% invested in Canadian food.

1-800-387-3232 | fcc.ca/Food

BAC MEMBERS PRODUCE AND MANUFACTURE:

BAKED GOODS (SEMI-FINISHED, FINISHED, FROZEN)

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07/ INFORM AND UPDATE ON INDUSTRY MATTERS

08/ PROVIDE COST-SAVING OPPORTUNITIES AND PROMOTIONAL SERVICES

BAC provides numerous education and

Our numerous programs and services are

communication tools to keep members

designed to help members save. These

abreast of industry developments. These

include: a member hotline 1.888.674.2253

include: Chapter workshops, the E Bulletin

to access BAC’s professional resources;

Newsletter published bi-monthly, free

discounts on exhibit space at Bakery

copy of Bakers Journal Magazine, free

Showcase; usage rights to the BAC logo

copy of Food in Canada Magazine, and

to enhance brand credibility; member

“The Bulletin” newsletter published 10

discounts on Chapter programs; FREE job

times per year.

board and classified ad postings on BAC’s website; and more.

EQUIPMENT

PACKAGING

DECORATIONS

TECHNOLOGY

SERVICES

For more information, please visit www.baking.ca

Elevate with brown sugar Find out how at RedpathSolutions.com