International Baking Industry Exposition expanding global reach

August 27th, 2016

Our sister magazine, Baking & Snack, recently interviewed Jorge Zárate, senior vice-president of operations for Bimbo Mexico and IBIE 2016 committee member, about strategies the committee is pursuing to continue expanding opportunities for international exhibitors and visitors. From expanding global outreach by sending committee members to an increasing number of international trade shows to creating technology tools to help break language barriers, Mr. Zarate and show organizers are working to make IBIE 2016 and future shows truly global.

Baking & Snack: From an international perspective, how will this year’s IBIE event be different from previous shows?

Jorge Zárate: Year after year, our post-show surveys indicate that the international market is becoming more and more important for our show, and we continue to build on the growth we’ve seen the last several show cycles. Compared with other major shows in the U.S., we have a very high percentage of international attendees. They make up about 30% of our attendance and hail from more than 100 countries. This year, we’re really starting to hear feedback that confirms our international positioning. We’ve also really ramped up our marketing and have cast our net wider, targeting international prospects more aggressively than ever before. This year, we have more than 160 international exhibitors, and that number continues to grow.

How is IBIE partnering with the US Department of Commerce and the International Buyer Program (IBP) to promote the show and draw new exhibitors and attendees?

Mr. Zárate: You have to apply to get accepted into the IBP, so it’s an honor that we’ve been able to work with them on our third consecutive show. The Department of Commerce has been a great resource for recruiting international delegations. They have posts in more than 75 countries and serve as our “boots on the ground.” We work very closely with them to identify our target markets and audience profile while we support them with the information and marketing materials they need to attract buyers to our show. They also provide a great resource for matching up international attendees with suppliers at the show.

How have the IBIE committee and the show’s sponsors reached out to the international community to recruit more exhibitors and attendees?

Mr. Zárate: We have a very aggressive multi-channel campaign that combines media, direct marketing and personal outreach. We leverage exhibitors and committee members who attend international events to promote the show on our behalf. For example, our Chairman Michael Cornelis was at the Food & Hotel Asia show in Singapore promoting IBIE, and Committee Member Fred Springer was at Foodex in Birmingham, U.K., last week. IBIE also exhibits at several trade shows including, iba, Europain, Gulf Foods Manufacturing, Bakery China, FIPAN and MOBAC.

What lessons have they learned from attending other international shows?

Mr. Zárate: While at the shows, IBIE Committee representatives meet with dozens of international delegations to discuss opportunities for partnerships to further build the international program. These delegates represent countries such as South Africa, Brazil, China, Italy, France and Germany.

How should North American exhibitors prepare for increased international attendance?

Mr. Zárate: IBIE and the IBP will have translators available at the show, but we also recommend exhibitors bring bilingual sales personnel and translated materials if they plan to target international attendees. We also encourage exhibitors to fill out the form to be included in the Export Interest Directory that’s handed out to all of our international attendees in the International Trade Lounge. The directory lists all of the suppliers who export and the countries where they do business. It’s a great tool for matchmaking.

What networking opportunities will be available for US and international attendees?

Mr. Zárate: IBIE is great for facilitating networking — on the show floor, in the International Trade Center, educational sessions or at the All-American Tailgate networking reception.

As someone who has attended many baking shows across the globe, what personal tips do you have for new international exhibitors?

Mr. Zárate: I suggest doing as much planning in advance of the show. Make a thorough list of points of interest: innovation/product launches, problem-solving solutions, ingredients, training, learning opportunities, updating equipment or systems or even networking with specific exhibitors or industry colleagues.

Once you have your list, I recommend making a road map to plan each day. Use the IBIE Connect mobile app and set up your appointments and use the app to help navigate the show. We are sure by following these steps you will get the most benefits from attending the show.

After each day, take some time to write down your most relevant findings from your day, and make any adjustment to your road map for the next day. Make sure you leave extra time to just to stroll around — you´ll never know what coincidental introductions may bring to your business.

In the past, Europe has been underrepresented at IBIE primarily because there are so many bakery shows in that region. How is IBIE bolstering its European attendance and making the show more attractive to that market?

Mr. Zárate: This year, we exhibited at iba and Europain to help penetrate the European market further. We also have a partnership with SIGEP/AB Tech Expo in Italy and several other media and association partners who are helping us to spread the word.

What is the best strategy for approaching IBIE from a show floor perspective?

Mr. Zárate: The show spans more than 700,000 square feet, so it’s a lot of ground to cover. IBIE has several show planning tools available this year that will help attendees make the most of their time. IBIE Connect will launch this summer and serves as a matchmaking tool for exhibitors and attendees. The platform allows you to set up appointments in advance and also lets you sort by language to find suppliers who have bilingual staff. The app is also a great tool for navigating the show onsite.

What educational sessions might be of the greatest interest to international attendees?

Mr. Zárate: This year, we’ve added an international track to the education program. Sessions include Food Labeling for U.S. Import, Trends and Opportunities in the Mexican Baking Market for U.S. Exporters and How to Introduce Your Products to the U.S. Market. The program features more than 90 sessions focusing on a variety of topics that are relevant to both international and domestic attendees.

What new show accommodations, such an upgraded international lounge, is IBIE offering?

Mr. Zárate: Each show cycle, the IBIE Committee strives to improve the event and create a true destination for our attendees. This year we’ve added several new engaging features and events to create excitement and facilitate networking on the show floor. These include the IBIE Idea LAB, Global Gold Chain Alliance Pavilion and the All-American Tailgate networking reception.

Where are some of the largest international contingents coming from in 2016? How has international attendance shifted from previous IBIE cycles?

Mr. Zárate: It’s still too early to tell. I expect we’ll see large groups from Mexico, Brazil and China. Latin America and Asia, in general, have been large growth markets where we’ve been focusing a lot of our attention. While Europe is currently served by iba and Europain, we’ve made concerted efforts to attract more European attendees to the show.

Source: bakemag.com

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Bakery, Events

Arla launches foodservice ingredients

August 27th, 2016

Arla Foods Ingredients has announced a new range of clean-label, dairy-based solutions for the foodservice sector which it says make it easy for food companies to develop and supply foodservice products that are natural, healthy, convenient and stable.

Arla Foods Ingredients has announced a new range of clean-label, dairy-based solutions for the foodservice sector.The ready-made cooking ingredients will, according to the company, make it easy for food companies to develop and supply foodservice products that are natural, healthy, convenient and stable – all of which it believes are all key priorities for restaurant and catering businesses today.

Global foodservice sales are forecast to rise by 17% between 2015 and 2020, and Arla says that growth in this market presents food companies with an excellent opportunity to expand their portfolio to include high quality products that will appeal to foodservice businesses all over the world.As the sector grows, major trends commonly seen in the packaged foods market – such as clean labels and nutrition declarations – are rapidly migrating from supermarkets and into the out-of-home space, too, the company believes.

Arla Foods Ingredients says its new foodservice range addresses these trends by delivering distinct benefits, such as ease of handling, stability, improved texture and great taste.The solutions available are cake topping; cooking cream; bake-stable cream cheese; and cheesecake cream cheese.

Produced with dairy proteins, they are said to be much higher in protein and significantly lower in fat, calories and carbohydrates than standard equivalent products. Arla says they can easily be customised with colours, flavours and inclusions as required to create a wide variety of products that will excite both chefs and diners.“These cooking solutions will enable our customers to widen their product offering and take advantage of the great opportunity that foodservice offers,” said Torben Jenson, Category & Application Manager at Arla Foods Ingredients. “Our new concepts are healthy, convenient and clean-label, which means they are completely on-trend.

They can be supplied as they are, or tailored to meet specific requirements, unlocking a world of new opportunities.”The new foodservice solutions have been launched under Arla Foods Ingredients’ Goodness of Dairy campaign, which highlights how the company believes dairy ingredients are key to tapping into growing consumer demand for food that is natural, healthy and offers great taste and texture.

Source: Ingredients Network

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Companies, Ingredients

Retail Bakers of America Announce Contestants for 15th Annual Pillsbury Bakers’ Plus Creative Decorating Competition

August 27th, 2016

The Retail Bakers of America (RBA) announced the contestants for the 15th Annual Pillsbury Bakers’ Plus Creative Decorating Competition to be held October 8-11, in conjunction with the 2016 International Baking Industry Exposition (IBIE)—the largest and most comprehensive event in the western hemisphere for the grain-based food industry—in Las Vegas.

New for 2016, six two-person teams of the country’s top professional cake decorators will challenge each other for the coveted title of Pillsbury Bakers’ Plus Grand Champion, as well as USD14k in cash prizes in a contest of the imagination, artistry and skill.

The competition—open to all professional cake decorators or pastry chefs currently working full- or part-time in a cake/cupcake shop, retail or a supermarket bakery—will see the following teams, selected on the basis of winning a regional competition or by portfolio submission, participate:

  • Jamie VanderWoude (Cub Foods) and Erika Youndahl (Jerry’s Foods)
  • Chris Andrews (Kristen’s Danish Bakery) and Tammy Montesinos (Sweet T’s Bakery and Cake Studio)
  • Sarah Crews and Daniel Lively (Ele Cake Company)
  • Jennifer Claggett and Sabrina Fiffe (Love Cakes by Dorothy Lane)
  • Christy Vega-Gluch and Kim Crapps (Itsy Bitsy Confections)
  • Kate White and Melissa Kroger (Honeymoon Bakery)

Each squad will compete in four categories: wedding cake (sponsored by Pfeil and Holing), rolled fondant (sponsored by Satin Fine Foods), tiered graduation (sponsored by DecoPac) and sculpted (sponsored by CSM). The highest scoring team, as determined by a panel of judges, will be awarded the coveted Pillsbury Baker’s Plus Grand Champion Trophy. Gold, silver and bronze medals, along with cash prizes, will also be awarded for the highest three scores in each category.
“We’ve revamped the presentation on the show floor to elevate competitors and their creations, and provide them with a better opportunity to showcase their considerable talents”, said Lynn Schurman, director of education, RBA. “We can’t wait to see the creativity and innovation in the results of this incredible contest.”
IBIE has also added Satin Ice Fun Day on Sunday, October 9. Each competition team will be paired up with a Satin Fine Foods Artist of Excellence to fashion fondant creations, which will be based on a theme to be disclosed that morning. The winning team will win a trip to the Satin Ice Cake Fair in 2017.

Source: World Bakers

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Events ,

Nestlé announces $31-million expansion to Ohio quality assurance center

August 27th, 2016

Facility in Dublin, Ohio, features microbiology lab, renovated chemistry lab

A Nestlé official says a $31-million expansion to its Quality Assurance Center in Dublin, Ohio, will help the company continue to anticipate and exceed food quality and safety standards.

The facility, which now serves as the lead quality assurance center for Nestlé’s businesses in the Americas, grew to 82,000 sq. ft., nearly double in size. The expansion also included the addition of a 32,000-sq.-ft. microbiology lab, a renovated chemistry lab and other amenities.

Aaron Ayres, director of the Dublin quality assurance center, says operations have been “ongoing,” but the facility’s official reopening was marked with a celebration on Aug. 10.

“With Nestlé products in 97 percent of U.S. households, consumers have a right to expect more from us – and we hold ourselves accountable for their safety,” Ayres says. “Our customers trust us to deliver on that commitment, and this expansion is a crucial element in strengthening that trust.”

More than 220 chemists, microbiologists, food scientists and quality specialists at the Dublin location provide specialized laboratory services, factory hygiene and food safety systems to Nestlé production facilities throughout the Americas. The Dublin center also has the capability to test Nestlé products, ingredients and manufacturing environments to verify that they meet regulatory requirements and the company’s own standards for quality and safety.

“Our philosophy on quality is that compliance is simply not enough,” Ayers says. “At NQAC Dublin, we go above and beyond food safety regulations to test products from farm to fork, from the environment to the raw ingredients to the packaging and finished product.”

Nestlé is among the supporters of the Food and Drug Administration’s Food Safety Modernization Act, which focuses on preventing food safety issues, rather than reacting to them when they occur. President Barack Obama signed the legislation into law on Jan. 4, 2011.

The Dublin expansion follows the grand opening of the $50-million Nestlé Research and Development Center in Solon, Ohio, in 2015. The 144,000-sq.-ft. facility employs 120 chefs, consumer researchers, packaging specialists, designers, engineers and scientists.

Source: Candy Industry

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Food fraud database resource updated

August 27th, 2016
In an effort to help food manufacturers and retailers make informed decisions about ingredients and products in their portfolios that may have a greater potential of being adulterated, the U.S. Pharmacopeial Convention (USP) has launched an update to its Food Fraud Database (FFD 2.0), reportedly the largest collection of food fraud records in the world.
In a release sent out by the USP, the goal of the revised database service is to provide brand protection, increase consumer trust and support new food safety regulations recently finalized by the U.S. Food and Drug Administration (FDA).

The Food Fraud Database version 2.0 is a continuously updated collection of thousands of ingredients and related records gathered from scientific literature, media publications, regulatory reports, judicial records and trade associations from around the world and is available through an annual subscription (US$1,200/yr).

According to the release, food fraud, also referred to as economically-motivated adulteration (EMA), is a global problem, costing industry an estimated $10 to $15 billion annually and affecting as much as 10 per cent of the global food supply.

“Consumers today are more educated than ever, and manufacturers risk doing irreparable damage to their brands as a result of food fraud,” noted Todd Abraham of Mondel?z International and a member of USP’s Board of Trustees in the release. “The Food Fraud Database 2.0 provides food manufacturers with the ability to look at past incidents of fraud and take proactive steps to protect their supply chains – thus protecting their reputation and ensuring consumer confidence in their products.”

The release cites another advantage of database is its role in supporting compliance with new FDA regulatory requirements related to the Food Safety Modernization Act (FSMA) which requires food manufacturers and retailers to identify and analyze potential hazards including those resulting from food fraud as part of their food safety plans.

The release also notes that the Global Food Safety Initiative (GFSI), the industry-driven initiative providing guidance on food safety management systems, has similar requirements to conduct food fraud vulnerability assessments and develop control plans.

“Substances used to adulterate food can include industrial dyes, plasticizers, allergens, or other substances not intended to be consumed by people,” notes Jeffrey Moore, Ph.D., science director for the food program at USP, in the release. “Smart mitigation of risks starts with reliable data, and the Food Fraud Database 2.0 is a first good step towards assessing the hazards potentially present in specific food supply chains.”

New features in the database allow users to identify historical trends and vulnerabilities along with automatic alerts of new records of food fraud and automated analytics for ingredients of interest.

For more information on the Food Fraud database 2.0 and other food fraud prevention tools visit foodfraud.org

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Food Safety

£1,500 cronut goes on sale in London

August 27th, 2016

Just when you thought food fads couldn’t get any more ridiculous, Dum Dum Donutterie decided to create the most expensive cronut in the world.

The “Luxury Zebra Cro” costs £1,500 and is available through food delivery service Just Eat.

It is so priced because it contains luxury ingredients, including gold leaf, Cristal rosé champagne caviar, Iranian saffron-infused butter croissant dough, French delicacy Normandy butter, powdered Nutella and the world’s most expensive Amedei Porcelana Chocolate.

A cronut, for those who have avoided the craze, is a doughnut-croissant hybrid.

expensive_cronut

Dum Dum Donutterie Founder and creator of the Luxury Zebra Cro, Paul Hurley said, “After months of testing flavour combinations with some of the world’s rarest and specially sourced ingredients, I’ve created the most luxurious Cro I’ve tasted!”

Some may say this is a bit of an outdated idea – cronuts are so 2013, so the most discerning foodie may turn their nose up at this culinary delight.

Rainbow bagels are apparently the ‘new cronut’, a trend which was born in the US and has managed to find its way to bakeries in London and Manchester.

That’s a normal bagel dyed with all the colours in the rainbow, then slathered in either Nutella, cream cheese, rainbow sprinkles, candyfloss or cake mix filled with even more sprinkles – or maybe all of them at once, if you’re feeling brave enough.

The bagels are the brainchild of a New York bakery called The Bagel Store which specialises in “artistically created bagels of unique colour and flavor”.

Source:  telegraph.co.uk

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Bakery

American Heart Association weighs in on the issue of added sugars

August 27th, 2016

The American Heart Association is recommending children between the ages of 2 and 18 should eat or drink less than 25 grams, or six teaspoons, of added sugars daily. The recommendation comes as the Food and Drug Administration is in the process of revamping the Nutrition Facts Panel to include the listing of added sugars.

Eating foods high in added sugars throughout childhood is linked to the development of such risk factors for heart disease as increased risk of obesity and elevated blood pressure in children and young adults, according to the A.H.A.

“Children who eat foods loaded with added sugars tend to eat fewer healthy foods, such as fruits, vegetables, whole grains and low-fat dairy products that are good for their heart health,” said Miriam Vos, M.D., associate professor of pediatrics at the Emory State University School of Medicine, Atlanta. “There has been a lack of clarity and consensus regarding how much added sugar is considered safe for children, so sugars remain a commonly added ingredient in foods and drinks, and overall consumption by children remains high: The typical American child consumes about triple the recommended amount of added sugars.”

The statement was written by a panel of experts who did a review of scientific research on the effect of added sugars on children’s health. The panel also recommended that added sugars should not be included in the diet of children under the age of 2 years. The calorie needs of children in the age group are lower than older children and adults, so there is little room for food and beverages containing added sugars that don’t provide them with good nutrition. In addition, taste preferences begin early in life, so limiting added sugars may help children develop a life-long preference for healthier foods.

Shortly after the A.H.A. published its recommendation, the Robert Wood Johnson Foundation came out in strong support of the idea.

“This guidance builds on several notable developments that demonstrate an encouraging national commitment to healthy eating,” said Risa Lavizzo-Mourey, M.D., president and chief executive officer of the R.W.J.F. “Over the past several years, schools across the country have made significant strides in eliminating sugary beverages and foods from cafeterias and vending machines and replacing them with healthier options.

“Looking ahead, the updated Nutrition Facts Panel that will require food and beverage companies to clearly indicate the amount of added sugars on packaged items — along with national menu labeling rules covering chain restaurants and grocery stores — is poised to help parents and consumers make healthy choices. We urge industry leaders to build on these efforts by following this guidance closely as they develop, reformulate, and market foods and beverages intended for children.”

This past May, the F.D.A. published new rules for the redesign of the agency’s Nutrition Facts Panel. Starting in July 2018, food and beverage companies with sales greater than $10 million will be required to include the amount of added sugars as well as vitamin D and potassium to be in compliance with federal regulations.

Source: Baking Business

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Health, Ingredients , ,

Supporting a sustainable palm oil industry

August 27th, 2016

Training for around 5,500 farmers

Sustainable farming methods, efficient production and high occupational health and safety standards are some of the most important conditions for certified palm oil production. Smallholders can learn how to fulfill these requirements locally in dedicated training programs.

Since 2015, Henkel has been supporting the 5-year-project in the Indonesian province of West Kalimantan. Earlier this year, BASF joined the effort as an additional industrial partner.

The smallholder program is implemented by Solidaridad in cooperation with its partners Good Return and Credit Union Keling Kumang (CUKK).

The Australian non-governmental organization Good Return coaches and supports the teachers who carry out the trainings on the ground and who will continue the farmer support program after the project ends. The teachers are employees of CUKK, the second largest local credit organization in Indonesia.

Source: Asia Food Journal

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Ingredients ,

India proposes allowing vegetable oil in chocolate

August 27th, 2016

Draft amendments to the Food Safety and Standard Regulations will allow up to 5 percent of vegetable fats that are not cocoa butter.

India’s growing chocolate market might grow a little bit quicker.

The Food Safety and Standards Authority of India (FSSAI) has released draft amendments to the Food Safety and Standards Regulations that will allow vegetable fats in chocolate, the India Express reports.

Under the draft amendments, chocolate can contain vegetable fats that are not cocoa butter as long as it does not exceed 5 percent of the finished product. The 5 percent is calculated after deducting the total weight of any other added edible foodstuffs, and it must not reduce the minimum contents of cocoa materials in the chocolate.

The changes will also allow the use of artificial sweetener isomaltulose, up to 50 percent of the total sugar content, without affecting the stability of the product.

Amit Lohani, convenor of the Federation of Indian Food Importers (FIFI), tells just-food that the new regulations will help the market grow at a faster pace. The change in regulations will allow the import of well-known European brands previously unavailable in India due to their vegetable oil content.

Lohani also says that vegetable fat helps maintain the shape and texture of chocolate while increasing the melting point, which is important given India’s hot climate.

By broadening the range of chocolates that can be imported, India may give its chocolate market a boost.

According to “A Study of the Indo-China Chocolate Market 2016,” published by Research and Markets, India is one of four countries projected to have the highest chocolate market growth in the period 2015-2020. The domestic chocolate industry, already worth more than $1 billion, is growing at a rate of 20 percent annually and is projected to grow by 30 percent by 2020.

The study shows that close to 70 percent of chocolate is consumed in urban India. Poor infrastructure, lack of cold storage facilities, and strong demand for traditional Indian sweets inhibit the growth of the rural chocolate market.

However, emerging trends show a growing affinity for dark and sugarless chocolates, as well as a growing demand for premium chocolate.

Source: Candy Industry

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Chocolate ,

Palm oil: Sustainability achieved through transparency

August 15th, 2016
Comments Off on Palm oil: Sustainability achieved through transparency

Palm oil has a reputation as a “bad” product, but do we really know why this is, and where it’s used? And more importantly, can we do something about it?

In 2004, the RSPO (Roundtable on Sustainable Palm Oil), a non-profit organization, was created to address these issues. In 2008, RSPO developed a set of environmental and social criteria to produce sustainable palm oil.

CSPO (Certified Sustainable Palm Oil) means that the oil palm plantation has been established on land that did not contain significant biodiversity, wildlife habitat or other environmental values, and meets the highest environmental, social and economic standards as set out by the RSPO, such as transparency, regulatory compliance, long-term economic and financial viability, best growers and millers’ practices, fair working conditions, etc.

According to the WWF, in 2013, fifteen percent of palm oil production worldwide was certified as sustainable (CSPO), a number that continues to grow every year. However, with a higher price point than non-certified palm oil, the market tends to favor the use of non-certified palm oil over CSPO.

Source: Asia Food Journal

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Ingredients ,