Issue 5 (172) | Vol. 28 | 2020 Vol. 5 (172) | Issue

Process Cooling and Freezing: Diversity Wanted

Research Campden BRI: How Will UK’s and Brexit?

Profile UK’s Roberts Bakery Busts Bread Boredom

Ingredients & Nutrition The Future Is Plant-based visit the new www.worldbakers.com incorporating our digital magazine 2 Autumn - 2019 contents but Flat FlatbreadSales Are Anything BISCUITS &SNACKS 24 14 10 Process 08 06 News 04 Comment

Process Technology Contamination-free Keeping Lubrication Food-safe and Launches The Latest Business News, Events, Trends, Exciting NPD Building Blocks: Relevance, New and Freezing Diverse Solutions Required for Cooling and Smart Mixers Are Ready to Take Charge

35 Feature Planning -2021 34 32 Industry Associations 28 Profile 24 Biscuits &Snacks 20 Research 16 Ingredients &Nutrition Trade Shows Club PAI andProduct Innovation FiE &Ni: Online Means Truly Global UK’s Roberts Bakery Busts Bread Boredom Sales Are Anything butFlat Bread Brexit? Campden BRI:How Will UK’s Flour and Ingredients The Future Belongs to Plant-based worldbakers.com

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Issue 5 (172) | Vol. 28 | 2020 comment

NPD Building Blocks: Relevant, New and Exciting

or this issue, I’ve had the pleasure to interview Alison / / Ordonez, innovation and quality director at Roberts bakery, / This year has / a fourth-generation family business supplying retailers / / been, as for throughout the UK. It employs a staff of 900 and operates / CATALINA MIHU - Editor in Chief / bakeries in Northwich, Cheshire and Ilkeston, Derbyshire. / email: catalina.mihu@ trade.media us all, entirely / FThis year has been, as for us all, entirely unprecedented for the / Tel: +40 756 141 442 / bakery business, which for them translated into a massive increase / unprecedented / TUDOR VINTILOIU - Senior Editor in demand for their . While their artisan range also performed / email: [email protected] / for the bakery well, categories that were less requested included (logically) / Tel: +40 721277042 / foodservice products and sandwich thins. / business, / CRISTINA NAE The bakery was quick to move in sync with swift changes, adapt / / Advertising Sales Director which for them strategies and commute to sales channels in need of supply. This / email: [email protected] / shows perhaps most clearly when looking at its snacking range: / Tel: +32 499 73 11 14 translated / originally designed for the on-the-go breakfast food sector, Roberts / / ADRIAN CODREANU into a massive has since switched focus and its new snacks are now designed for / / Production Manager consumers who want to feel the benefits of healthy energy at home, / email: [email protected] / increase in and outside – while transitioning to or settling into a long-anticipated / Mobile: +40 722 507 227 / new normal. “Five months ago, we were targeting an on-the-go / demand for / SIMONA DUMITRESCU consumer in a market set to top GBP23bn by the end of 2022. Since / / Circulation Manager their breads. the outbreak of the pandemic - thanks to the agility of our brand / email: [email protected] / and operations - we’ve quickly adapted to take advantage of new / / RALUCA CANESCU opportunities,” the bakery’s representative said. / / Publisher While all foundations of consumer behaviors have been rearranging / / email: [email protected] and are still in fast motion, I was impressed to see Roberts showing / Tel: +40 21 315 90 31 / a deep understanding of the disruption, and how they considerately / / NICOLETA MARASESCU assessed even the mental wellbeing of consumers, to find solid / / General Manager / revenue opportunities in an environment of behavioral quicksand. / email: [email protected] / “There is certainly an increased demand for better-for-you snacks / Tel: +40 21 315 90 31 / that still offers escapism without conflicting with health goals. We / / Contributing writers know that most shoppers are now trying to eat and drink healthier. / / Campden BRI, Markets & Markets, This new range meets their needs perfectly – being healthy nutrient- / Euromonitor International, GIRA, / rich snacks that taste great too,” Roberts’ Ordonez summarized. / DLG, Jonathan Thomas, / The offerings the bakery provides are backed by NPD based on / Global Market Insights, AIPIA / proven building blocks: convenience, comfort, health & nutrition, / / Editorial office: freshness and a great taste. The interpretations are new and exciting, / G-ral David Praporgescu Street, no.1, / much like their product range with the same name. This is essentially / District 2, Bucharest, 020965, Romania / the joy of discovery in the business for me, every time, that work is / Tel: +40 21 315 9031 more human and highly efficient. — / www.mediatrade.ro

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4 Issue 5 - 2020

news

U.S. Success For Tecnopool Positive Signals For ProSweets Cologne 2021 The organizers of ProSweets Cologne recently announced they have positive signals ahead of the show. On the one hand, registrations from 22 countries have been received, including renowned and specialized solution suppliers from the entire product spectrum – from processing and packing machines, through to robotics, packaging and ingredients. On the other hand, ISM, which is staged in parallel, is recording high demand and around 80% of the exhibition space is already booked. Potential sweets and snacks Tecnopool has earned a key role in towards foreign products.” Working manufacturers will also take the opportunity on-site in the North American food processing for members of the American Cologne to inform themselves about new industry solutions at market thanks to key factors Society of Baking is the most secure the supplier trade fair. Together, both trade fairs form a strong including a good understanding of accreditation and a passport to any duo again in January 2021 for the re-start of the industry the culture, its in-country presence, future negotiation, in Tecnopool’s and not only do they boast a manifold and competent personal relationships and experience. This year has been a alignment, but also it is – above all – a safe one, thanks to technical expertise, the company further test due to the COVID-19 the #B-SAFE4business concept, the organizers say. acknowledges. According to Nicola situation. “When I think that during The measures developed by Koelnmesse include among other Scudella, Tecnopool’s sales manager lockdown we closed a contract things continuous online ticketing with complete registration, for North America, “Americans, with a large leading company like significantly wider aisles, extensive hygiene measures and same as Italians for some typical Artisan Chef for three bakery lines, the obligation to wear a nose and mouth mask in all sections and traditional sectors (i.e. food), I am obviously satisfied with how except when seated at the stands or in the foodservice area. are very protective of the “Made we rethought our communication in the USA”. The challenge is to processes to navigate the crisis,” overcome this initial resistance acknowledges Scudella. Cargill builds USD21m House of Chocolate

Kells Launches Simple Speedy Whip Sponge Blend Irish millers and bakery experts Kells have launched their new Speedy Whip Sponge Blend to help bakers make a wide variety of sponge cakes by just adding water. With no added colors or flavors, the blend allows bakers to prepare cakes faster and achieve a lighter result due to the stiffer batter. It can make In a move to facilitate better product development, Cargill unveiled its plans for Victoria Sponge style cakes, sheets for celebration cakes or a “House of Chocolate” complex at its Mouscron, Belgium site. The complex, layer cakes and Swiss rolls. The Speedy Whip Sponge Blend which will be built alongside the company’s existing chocolate production plant, joins Kells’ Sponge Cake Blend range which includes their will include a state-of-the-art chocolate experience center, a unique pilot plant, Complete Sponge, Kells Sponge and Chocolate Sponge. a sensory lab and creative workspace for the company’s European R&D team of Commenting on the new Speedy Whip Sponge Blend, MD of chocolate engineers. The new 700 square meter complex will enable customers Kells, Robert Mosse says: “Time and resource continues to be to experience the convenience of an all-in-one development process, from a challenge for bakers and this has been even more apparent inspiration, innovation and training, through pilot lab testing, sensory testing in the past few months. The new Kells Speedy Whip Sponge and finally, culminating in commercial-scale production – at a single location. Blend is the perfect solution for bakers who are looking for Staffed by a team of more than 40 chocolate engineers, including sensory a versatile sponge mix that is quick and simple to use but experts, technical service specialists and R&D scientists, the new facility will doesn’t compromise on the final bake.” serve as the hub for all of Cargill’s chocolate, coating and filling activities.

6 Issue 5 - 2020 Treehouse Bakery Launches Vegan Cake Kits Treehouse Bakery has launched a new plant-based recipe box in the UK, with six cake kits containing everything needed to bake at home. The bakery weighs out each ingredient and delivers them. The six recipes that are on the menu include Biscoff Blondies, Cheerio Cookie Cups and Chocolate Brownies. Each is easy to follow, doesn’t require any specialized equipment and Stern-Wywiol Gruppe Creates uses packaging that is fully recyclable or compostable. The kits swap out traditional ingredients of butter for soft baking spread and eggs for flax or cider vinegar, making the plant-based Plant-Ingredient Company transition a simple one. Each box comes with a recipe card to The Stern-Wywiol Gruppe recently announced the creation of a new subsidiary follow along and details of how to recycle packaging. entity called Planteneers – The Plant Based Pioneers. Initially a part of Hydrosol, a specialist for stabilizing and texturing systems and also a Stern-Wywiol Gruppe subsidiary, the new company builds on the success of Hydrosol, and is led by Managing Director Dr. Matthias Moser. “We intend to continue to grow with both companies,” emphasizes Torsten Wywiol, CEO of the Stern-Wywiol Gruppe. “With that in mind, it will be important to focus on each of their strengths, and further build on them for both brands with the appropriate strategies in each case. That’s the reason we separated the plant-based field out of Hydrosol. To put it differently, our former ‘plant-based baby’ has grown up and is ready to strike out on its own. We’re bundling its capabilities in a dedicated company.”

Specialists in food processing equipment

Consistent Quality, Efficiency, Profitability

Customers demand the highest quality bakery products delivered on time and at the right price. Rademaker understands these challenges. We provide efficient bakery equipment for every possible production environment, based on your specific dough processes and product requirements. Resulting in the lowest cost of ownership in the market yielding maximal results in terms of product quality and return on investment.

worldbakers.com www.rademaker.com 7 technology Let Smart Mixers in Charge

From precision dosing to top-efficiency mixing and kneading while fully in control of all machine parameters and dough characteristics, smart mixers perform best and are the answer to all process challenges. Data aggregation and real-time monitoring provide powerful tools to achieve the desired result precisely and consistently. By Catalina Mihu mart features are quickly with more uniform moisture distribution, establishing themselves as and with less energy,” said Jim Warren, vice a superior go-to for mixers, president of Exact Mixing at Reading Bakery enabling time and resource Systems. Hydrobond Technology mixes savings with increased dough on a particle-to-particle basis. When Sprocessing efficiency. Continuous mixers used with a continuous mixer, it speeds up have been steadily gaining ground as a the continuous process allowing for the use technology themselves over the past 10 of a shorter mixer, which means a smaller years, relying on benefits they can provide, footprint as well as lower equipment costs, which range from precision in ingredient and lower energy costs. It can also be used dosing, real-time data collection, storage with a pre-hydration system to mix particles and customized reproduction, to higher of flour, minors and water directly into a throughputs and more consistent dough - brew holding tank. all done automatically. The data RBS mixers can collect For French technology specialist VMI, for encompasses virtually all ingredient example, the latest innovations upgrading measurements, including instantaneous their mixers relate to automation and the rate, temperature, and, in the case of liquids, feedback of data allowing better control of viscosity. Gravimetric metering measures the process. Its continuous mixer Verymix ingredient rates to within 0.5%. PID controls provides graphs and visual metering of to control the rate precisely and all data is motor intensity, dough temperature, glycol saved and available to the operation at the valve openings and mixing energy data, HMI. The mixing energy is measured to be which ensures stability to the production sure the produced dough is well developed. procedures and the proper tools to ensure “Data is collected during operation to ensure Ton van der Pas, consistency of mixing. The VERYMIX the process is correct. Also, statistical data team leader High continuous mixers make it possible to is collected to help understand the process speed mixers, automate the flow management towards and develop new processes in the future,” Benier Kaak resting phases or for a transfer to the line, the company’s specialists explain for us, while also reintegrating the dough scraps. adding that they experience manufacturers increasingly asking for smart features such HYDROBOND TECHNOLOGY as real-time data that allows the system Exact Mixing has recently been awarded patent protection for its Hydrobond Technology® by the U.S. Patent and Based on information about the Trademark Office (USPTO). It delivers instant, flour’s weight and temperature, the uniform hydration of a flour stream before it enters the mixer, without adding heat to correct amount and temperature the dough, and results in a shorter mixing time, with less energy required. “This patent of water is supplied. Other liquid represents a major breakthrough in dough ingredients like liquid , vinegar, mixing. Rapid hydration is an advanced technology to make bakery doughs faster, oil, etc. are measured by flow meters.

8 Issue 5 - 2020 Let Smart Mixers in Charge

to adjust to changing conditions without an operator’s intervention, and area in which this Data is collected during operation to type of technology excels. ensure the process is correct. Also, Hydration levels in continuous mixing are controlled by having precise controls on the statistical data is collected to help ingredient streams. “This is then ensured by seeing that the required mixing energy and understand the process and develop dough resistance remain constant,” Exact new processes in the future. Mixing specialists say. Software integration then brings the optimization line to the next level; “Oversite controls and data collection this information, the correct amount and systems are commonly placed a level temperature of water is supplied. Other liquid above the mixing system controls so that a ingredients like liquid yeast, vinegar, oil, complete line supervisory controls system etc. are measured by flow meters,” Kaak’s can be employed,” they add. specialists explain. During dosing, the impact Exact Mixing plate gently rotates to optimize the ingredient (RBS) specialists THE GOAL IS SPEED IN EACH BATCH distribution before the mixing starts. Kaak’s Benier MDD High Speed Mixer The high-speed mixing process uses uses pressure, vacuum and/or aeration - pressure and/or vacuum: “Vacuum is used parameters that facilitate the optimization when a dough/product must have a fine cell of the rheological properties of the dough in structure. It also allows the dough to absorb a relatively short time, with a high range of more water, which ultimately lowers its price water contents (varying from dry bread crumb per kg,” they add. Using pressure to mix the dough to high water percentage doughs like ingredients supports the gluten formation toast bread and ). With this mixer, up to because there are more oxygen molecules 14 batches of dough can be processed per available to react with the glutamine and the hour, minimizing the aging effect of each gliadin protein (forming Di-sulfide bridges). batch. This means a constant dough output This can result in a more open bread crumb and no variations in dough quality on the structure with a bigger volume, we learn. dough make-up lines. To achieve time- To gain complete control over the process, savings, energy is rapidly transferred from high-speed mixers such as the MDD the impact plate to the ingredients using a measure the amount of energy per kilogram powerful drive. The specially-designed impact (Whr/kg) that is added to the dough. This plates (with round or flat bars as standard) ensures that each dough batch is the same, and the mixing bowls with baffles are also regardless of the batch size. contributing to the efficient energy transfer. Continuous or by batch, mixing is The Benier MDD comes with a completely perfected with increased control made automated dosing system, measuring the possible by employing state-of-art, smart flour’s weight and temperature. “Based on technology innovation. —

worldbakers.com 9 process All Things Cold Controlled cooling and freezing have requirements and solutions that are unique to each bakery. While there is no universal, one-stop-shop technology to meet all production stages and needs when lowering temperatures, manufacturers will design the machine to meet the intended parameters precisely. By Catalina Mihu

ariations in production capacity, COOL RISING the characteristics of different types A special case worth looking into is of goods going through production, that of a start-up putting together its the facility’s footprint, the process machinery line-up. Looking at the proofing, in the manufacturing sequence, cooling and freezing technology needs, theV ambient temperature and machinery when starting from scratch, the German placement: these are some of the factors specialist will first look into the kinds of that will play a role in determining what products that will be produced. “A good cooling technology works best, when, where, basic [piece of equipment] for a start-up and how. “Every bakery has its own special is definitely our automatic proofer and conditions and requirements. Our job as a retarder cooling box with COOL-RISING®,” manufacturer is to offer each customer an WACHTEL recommends, as “the best way individual solution, so that they can produce to develop more taste, better crust, more with our cooling systems the best possible aroma and a longer freshness/shelf life.” quality products,” specialists at WACHTEL The temperature, the humidity and the air tell us. While spiral systems make sense for circulation are computer-controlled by the industrial productions, for handcrafted or company’s IQ COOL control-panel. semi-industrial bakeries it´s more flexible to While it’s paramount that the products going work with shock- and storage freezers, also through cooling systems have the exact for economic reasons. characteristics aimed for, other aspects also On a spiral technology, one of the main factor in choosing, respectively working with benefits is coming from its established and optimizing cooling equipment. They reputation in the bakery business. It is a include timings and resource optimization, reliable, easy to understand solution that excels factors that all spell cost savings as where there are few change-overs between production efficiency increases. To optimize products with different proofing, cooling, the production of baking goods in quality, freezing time, and when there is no concern rationality and economically, is it indispensable about cleaning and cross-contamination. to work with a good cooling system, tailored

10 Issue 5 - 2020 to the production. The wrong settings or during these process phases. For proofed and circumstances can quickly harm the quality frozen products, as an example, it’s mandatory – and even safety – of the products. “If you to keep spacing between products. These All Things Cold are freezing already baked products, for spaces are the “paths” for the air to circulate example, it´s very important to run through allowing proper thermal treatment of the the temperature range from +7°C to -7°C products,” Jérémy Hogrel, Soft & Pastry sales very quickly. In this temperature range, the support manager and M-UB Mechanization retrogradation is at the highest level. It means product manager, MECATHERM, recommends that the water stored in the satch is going out, when operating such a handling system. If released,” WACHTEL explains. For unbaked these spaces are too big or too small, the products, the goal is to preserve the moisture consequence is an irregular thermal treatment of the product’s surface. of the products, resulting in consistency loss. To maximize process efficiency for cooling Keeping the products perfectly in place saves and freezing operations, “You should always a huge amount of money when it comes to consider combining heat recovery with feeding packaging machines – and the vertical cooling units, in order to use the waste heat system does just that. to produce warm water,” specialists from WACHTEL recommend. HOW TO NAVIGATE CHALLENGES During cooling and freezing, products are MANAGE THE COOLING & not as sensitive as they are during proofing FREEZING AREA and baking. Nevertheless, products need Handling systems are crucial support to to be kept in a good state throughout these cooling, proofing ad freezing. The demand for process phases. “During the cooling phase, short production runs, with a wide variety of thermal treatment and moisture management customizations, is also reflected in the cooling are relevant points to watch to ensure an area of the baking plant. MECATHERM’s M-UB optimal process result, while preparing the handling system, an alternative to classic products to advance toward the next steps, spirals, provides creative solutions in this which can be slicing, injection, deep freezing respect, allowing access to products between - each with specific characteristics to be cooling and freezing, to personalize or slice met,” Hogrel emphasizes. them; it can also sync to handle quick stops Another important aspect during these in the packaging area for packaging changes, phases is hygiene; in a freezer, and, even for example. This handling system enables more so, in a cooler, all the parameters all kinds of baking sheets, assemblies and create the ideal environment to ensure a very peelboards to be transported, for the seamless good proliferation of bacteria. Then, being transition of products to proofers, chillers aware of the risk of having superpositions in and freezers, as it transports trays through the cooling/freezing machine itself cannot be the mechanization unit via a continuous loop. overstated, MECATHERM’s specialist adds: During the different stages, and particularly “Particularly a superposition of static or while the products are in the proofing chamber, moving mechanics above products must be the products must be handled gently to ensure avoided. Wear parts and friction elements on that they’re of optimal quality. The elimination of the products are a daily concern of industrial all impact and friction guarantees uniform and bakers today; a good practice is to ensure gentle handling during all processing stages. a daily cleaning of the mechanization and “It is critical to guarantee a product’s positioning surrounding enclosure.”

worldbakers.com 11 process

The M-UB system incorporates the French During the cooling phase, thermal treatment specialist’s last innovations; it has been developed to meet these needs and stay and moisture management are relevant points to relevant particularly for a highly versatile and dynamic market producing in industrial watch to ensure an optimal process result, while capacity. This system is adaptable and preparing the products to advance toward the next flexible, whatever the constraints imposed and the products to be transported, steps, which can be slicing, injection, deep freezing Hogrel illustrates: “All types of supports - each with specific characteristics to be met. (peelboards, trays, pans, straps, etc.) can be transported through the M-UB, and the without employing any tools. “Nevertheless, same mechanization technology can be used understanding [its operating principles] is a through all the steps of product realization point, maintenance is an additional one, and processes, either by being in ambient air as for giving to maintenance teams the possibility a cooler or a stacker, or in an air-conditioned to ensure a good follow-up throughout the enclosure for use as a proofer or freezer.” This lifespan of the equipment is a real topic. Jérémy Hogrel, Soft & Pastry vertical transport technology, consisting of an This technology speaks for itself, equipped sales support ascending and a descending stack, is carried with its smart interface tools gives to each manager and M-UB out without top transfer thus ensuring perfect, interlocutor oriented and relevant answers Mechanization smooth and delicate handling of the supports matching their needs and at the right moment, product manager, and products without shock. keeping in mind that information overflow is MECATHERM There is no friction (and therefore no counterproductive,” Hogrel details. contamination with metallic or plastic dust), no mechanical shock (product integrity is SPIRAL PERFORMANCE maintained even through the most sensitive OPTIMIZATION JBT is also stepping up its sustainable design, hygiene and optimization technologies.The company said food safety, performance and optimization are the key technologies in the latest spiral freezer to join JBT’s Frigoscandia brand, at the equipment’s launch in September. As a global technology equipment supplier to the food processing industry, JBT has launched its new Frigoscandia GYRoCOMPACT® 70 Spiral Freezer which, the company believes, is set to take food-focused freezing to the next level. At 700mm, the new freezer is more compact than any of its predecessors, yet offers up to Torbjörn Persson, 20% increased capacity. Designed to be both : MECATHERM director of Value sustainable and hygienic with several new Stream and Global Photo streamlined features to further eliminate food Product Line, JBT stages like proofing, while guaranteeing a traps and maximize food safety, the new positioning of the products on the supports). freezer joins the GYRoCOMPACT 700mm Moreover, the M-UB system is designed product line. The new freezer is also iOPS- for easy customization that would answer ready to enable peak optimization. specific production requirements: “The pitch between levels is adapted to the products transported, the overall height of this vertical One key factor is that the freezing process equipment is adjustable to fit in the tiny buildings as well as in cathedrals. The cherry itself doesn´t limit the growth of bacteria on the cake is that, in case of a downstream on contaminated products, but only stops it stoppage, there is no need to stop the whole line; an extra capacity is there to save momentarily. This is one reason why optimized production, for example, sized to save one hygienic design has always been our top priority. full oven,” he adds. The M-UB is also a maintenance-friendly Floor joints, reduced overlapping surfaces, structure: all electro-mechanical parts are accessible with feet on the floor, and most reduced visible threads and pop rivets are just of the maintenance is prepared to be done some of the innovations.

12 Issue 5 - 2020 vacuum, with a controlled amount of heat applied, causes the ice to leave the product as a vapor trail, which is then captured on an ice condenser within the freeze drier, upon which the vapor forms again as ice. The process takes on average a day to complete, carried out in a set of ‘chambers’ which can be controlled at various temperatures and time schedules depending on specific product requirements. We approach each new ingredient invidually, such as varying

Photo: WACHTEL Photo: degrees of heat applied and differing lengths of time in the freeze dryer, to ensure that Customer feedback, combined with its the final product retains the most flavor and pioneering of the self-stacking spiral belt, nutritional goodness.” The process is not are what drives the development of the without challenges: without proper controls Frigoscandia brand, as Torbjörn Persson, on the programming, the product can appear JBTs director of Value Stream and Global to collapse, for example. This does not impact Product Line, explained: “Customers continue the shelf-life but can make the product look to require increased food safety, combined less visually appealing. “All freeze driers are with higher efficiency in uptime and capacity. linked to monitoring stations to show any Of course, most industrial freezers are quite change in program controls, monitored 24/7. large, so the need to have food-safe freezers This means that any deviations in the program is really important when looking at a full food can be discovered and rectified,” European production line. One key factor is that the Freeze Dry reveals. freezing process itself doesn´t limit the growth Freeze-dried ingredients provide a wide

of bacteria on contaminated products, but only range of solutions for bakeries, from Dry Freeze European Photo: stops it momentarily. This is one reason why supplying pizza ingredients such as optimized hygienic design has always been our mozzarella, caramelized onion, chicken and top priority. Floor joints, reduced overlapping meat pieces, through to vegetables and surfaces, reduced visible threads and pop vegan ingredients. “Similarly, our range of rivets are just some of the innovations.” gourmet ingredients can elevate bakes to a new consumer, with our mulled apple pieces MORE USES OF COLD: perfect for porridge pots or bars, while FREEZE-DRYING freeze-dried fruits such as strawberries can Another area involving ingredient processing be the perfect flavor addition to sweet bakes that thrives in the cold is freeze-drying, at such as cupcakes or sweet loaves,” the the end of which the finished product is specialists at the company tell us. unaltered nutritionally and remains 100% Rehydration is the logical step to using natural with only the water removed. freeze-dried ingredients. “For some meals, Ingredients processed in this way allow this can be by simply adding some splashes product producers to create easy on-the-go of water to the ingredient, whereas others flavors that are stable at room temperatures will naturally rehydrate when added to a final for many years. Any ingredients with a product – for example, the water content in high water content respond well to freeze- a bread dough will naturally rehydrate the European Freeze drying, as the finished product retains all pieces of cheese or caramelized red onion Dry specialists of the original flavor and nutritional value that are added to it,” they explain. of the initial product. As a result, it means In conclusion, innovation is here for all freeze-dried ingredients are perfect to give a of the cooling and freezing needs in the flavor boost to savory bakes such as breads, bakery; the more customized, the better. — crackers, bars in addition to sweet bakes. Unlike other drying methods, freeze-drying is a gentle process that takes place over a The pressure from the vacuum, with a controlled longer time. European Freeze Dry processes amount of heat applied, causes the ice to leave ingredients for the commercial baking sector. Their specialists explained the subtleties of the product as a vapor trail, which is then captured the process for us: “The freeze-drying process on an ice condenser within the freeze drier, upon uses a deep vacuum under which neither ice nor water can exist. The pressure from the which the vapor forms again as ice.

worldbakers.com 13 process Smooth (and Food-safe) Operator No matter the application, or if they will come in direct contact with baked goods or not, lubricants in bakeries require care, to reap all of the benefits - increased output, machinery performance and efficiency - but none of the risks. Contamination- free is the goal, while ensuring smooth operations.

By Catalina Mihu

any lubricants used in baking of food-safe lubricants, the ELGI lists the equipment require the food H1 category, encompassing “Lubricants for grade (FG) rating. Non-food- incidental food contact, fitting in the HACCP grade is strictly permitted only plan with maximum incidental levels of in areas where there is zero lubricant presence in the foodstuff as defined Mchance of contamination. For heavy-duty by the FDA.” Moreover, lubricants holding equipment, extreme pressure (EP) lubricants the EU Ecolabel license meet the criteria that should be used. In some special cases, guarantee: lubricants may be required to obtain unique • Reduced impact on the aquatic certifications, such as Kosher & Halal ratings environment and the soil during use; for Jewish and Islamic standards for food • Reduced CO2 emissions; preparation. Requirements lubricants need to • High percentage of renewable raw meet are set in place by various organizations; materials; equipment technicians at Shaffer and Synova • Limited use of hazardous substances. list some of the American ones for us: The International Organization for Standardization NO HANDS DIRTY (ISO), the National Lubricating Grease Institute The amount of lubrication needed is (LLGI), the National Science Foundation based on the equipment manufacturer’s (NSF), The American Petroleum Institute (API), recommendations and can be influenced International Lubricant Standardization and by user experience. “Both under-lubricating Approval Committee (ILSAC), Independent and over-lubricating can have negative Lubricant Manufacturer Association (ILMA), consequences,” Bundy Baking Solutions and the Society of Tribologists and Lubrication specialists stress. Some key challenges to Engineers (STLE). On the old continent, using machinery lubricants in bakeries that the European Lubricating Grease Institute they highlight include ensuring that food- (ELGI) is the authority in this field, a group of grade lubricants are kept separate from scientific and technical institutes dealing with non-food grade lubricants. Keeping lubricants lubricating greases and associated products. properly identified and available to the varying The institute is involved in all aspects of this applications is a fail-safe procedure, as is product group, particularly those concerning assuring that proper lubrication techniques the technical, economic, ecological and are always utilized. “A simple, but effective legislative positions in Europe. In its selection practice is the use of color-coding of

14 Issue 5 - 2020 use of synthetic lubricants whenever possible. Although they are typically more expensive, we believe that the high-quality Smooth of these lubricants are reflected in their performance and the extension of the life of the equipment,” they explain. Cleaning should be done both before (and Food-safe) and after the application of lubricants to avoid contamination. While the main consideration is safety, there is an often-overlooked reason for cleaning – preventative maintenance. “Most Operator equipment in a bakery undergoes sanitation. Oil and grease that purges or squeezes out of bearings and is not cleaned up will become a target. For example, when lubricating the Trunnion Bearings on one of our Shaffer® mixers, bakeries will use Impact-FG grease. This white grease is oftentimes mistaken for dough by the personnel performing sanitation procedures, which is sprayed with cleaners and pressurized water. This process actually washes out some lubricant storage and dispensing devices of the newly installed grease; therefore, (e.g. colored grease zerk covers that lubrication efforts are erased. If the help prevent cross-contamination and personnel greasing the Trunnion Bearings A CHECKLIST: misapplication),” they recommend. had simply wiped the excess grease away, Safety is the paramount factor in bakery The frequency of lubrication should the issue could be avoided. It is best never facilities; some key points to keep in mind be determined by the equipment to spray water on any lubricants; rather, when lubricating bakery equipment are: manufacturers’ recommendations and wipe any excess lubricants off with a dry may also be influenced by user experience. towel,” Shaffer illustrates. Clean up any overflow or spills 1. The recommendations set forth by the Food-grade lubricants are generally immediately to avoid personnel manufacturer vary according to running considered non-toxic; used oil can be slips and falls. time and the equipment’s environment. recycled or used as fuel. Many lubricants, Lubricate equipment only as 2. especially those classified as H3, are directed by the manufacturer. This THE SCIENCE biodegradable. As they are not mineral oil- will ensure that the equipment Oils can be mineral-based (MIN) or based (non-fossil fuel), synthetic lubricants runs properly and will help prevent synthetic (SHC-synthetic hydrocarbon). have a much longer life than petroleum, equipment failure, thus causing a SHC oils break down into several thus less “carbon footprint” because of the potentially dangerous situation. categories which all have different lower usage quantities. Ensure that all equipment is at 3. temperature ranges, viscosity ranges, and For further advancements, manufacturing a zero-energy state prior to material (metals, rubbers, plastics, etc.) divisions at Shafer and Synova tell us lubricating. Lock-out tag-out compatibilities. Specifications will vary they “Look forward to the “enterprise” (LOTO) procedures should always due to the temperatures and workload of incorporation of world-class tribology be followed. the equipment. “For example, a bearing practices, such as oil analysis (including Body positioning, extremity 4. on an oven requires a different lubricant drop-cards), lubricant storage/filtration placement, and ergonomics should than that used on a bearing on a finished systems, cloud-based Computerized always be of focus when lubricating product conveyor. Food-grade lubricants Maintenance Management Systems equipment of any type. are not required in all bakery situations; (CMMS), paperless reliability management, Confirm that equipment has cooled 5. rather, only if there is a risk of direct or and Condition Based Monitoring (CBM). At down in areas that you will be incidental contact with food ingredients Shaffer, we are in the process of creating applying lubrication, which will or finished products. The type of oil and/ Supplemental Service Guides, educational prevent burn hazards from already or grease used on a piece of equipment and instructional guides that go beyond present oil. is tailored to the force, heat, material, the standard service manuals that will Wear proper safety protection 6. environment, and safety/health regulations provide bakeries with a more in-depth to prevent harmful exposure to affecting the equipment,” the specialists understanding of installation, operation, lubricants. from Synova and Shaffer weigh in. “Our and preventive maintenance best Source: Shaffer and Synova equipment technicians manufacturing teams recommend the practices on our equipment.” —

worldbakers.com 15 ingredients & nutrition Bet on Nature A trend only accelerated by the pandemic, the preference for plant-based ingredients skyrockets as plant power is recognized throughout eating occasions and is becoming a social-media darling. What does this mean for a cereal-based industry? Functional, nutritional, and natural ingredients all around.

By Catalina Mihu

16 Issue 5 - 2020 he plant protein market was valued such as pastry, , biscuits, at USD36.5bn in 2018 and is poised spaetzle and crispy breading, available for growth up to USD46.4bn by 2023, also in organic quality. This is vegan Taccording to data shared by Lesaffre’s protein power made in Austria!” Tatjana Biospring. The plant-based trend is now Figl-Wolfsberger, AGRANA Starch – nothing short of a revolution in food, bakery marketing, detailed for us. included. Innova Market Insights identified • High-quality vital wheat gluten is also high it as one of the main trends of the year, a on plant-based shopping lists, and for forecast that completely checks out in October. good reason: “Vital wheat gluten has high And that’s not all: it has also been driving water absorption properties, improves the clean-label narrative in an important visco-elasticity and binding and, therefore, conversation in the last several years. dough stabilization. Moreover, it boosts Producing plant-based foods requires a resistance in puff and frozen pastries. With certain amount of tolerance in production. its meat-like, fibrous texture, wheat gluten Wheat proteins help to build critical structure is an ideal meat alternative – especially in but can also enhance rheology. Taste and combination with trendy bakery products.” texture are key contributors to consumer • Fiber improvement is also in demand purchase and preference in plant-based when formulating to develop plant-based foods. Wheat proteins have a light neutral goods; due to the increasing emphasis flavor, allowing the desired flavoring of the placed on gut health, a high-fiber content product to shine. Texture is a key preference in snacks and bakery goods will continue factor and a point of differentiation. “Various moving into the focus. “Potato fiber has textures are possible with the full range of well-developed water-binding properties wheat proteins. In fact, you can dial in on and texturizing characteristics,” points specific textures by selecting certain wheat out Figl-Wolfsberger. The insoluble fiber proteins. For example, more elastic wheat retains moisture, slows staling, enhances proteins contribute to a firm, crunchy texture, mouthfeel and increases shelf life. A and more soluble proteins will contribute to a high-fiber content claim may be indicated more tender bite,” Mandrila Group USA also on the label. Agrana launched the first emphasized in a presentation. “organic” potato fiber on the market. Market research experts are forecasting a long-term trend evolution towards higher TRENDS IN PLANT-BASED FOOD expectations in terms of quality, as well Long-term trends like a vegetarian, gluten- as increased awareness of added health free, high-protein and low- diet have benefits and environmental compatibility. become a standard by now and appropriate • To develop baked goods that are products must not be missing in any Delphine Compain, entirely plant-based, wheat is the portfolio, AGRANA believes. “This year, those Flour & Mixes foundation; however, other ingredients trends remain emphasized by the gut- marketing must find their same-role stand-ins. health-trend - and that means fiber, fiber, manager, Grands Among popular requests, AGRANA and fiber!” Figl-Wolfsberger underlines. Moulins de Paris Starch has been providing clean- In their work with customers, AGRANA label(!) solutions replacing eggs, for observes bakers are focusing on “perfect example. “AGENOVUM® is a vegan egg taste, short preparation times and a substitute based on wheat and corn. conscience-friendly choice, refined with It is suitable for many applications Hippocrates’ saying, ‘Let thy food be thy medicine, and medicine be thy food’. As we all want to eat healthily, especially in these Grain-based ingredients, which turbulent times, healthy home-snacking is crucial,” she highlights the opportunity. throwback to the soil, farming, For NPD advice, AGRANA recommends nature, nutrition, and roots, are the betting on high-fiber content, less sugar, organic quality, and following the free-from first ingredients to be tackled by trend. Recipes are developed at the AGRANA sustainability. One of the advantages Research and Innovation Center, ARIC, a knowledge base bakeries can access. “This of processing wheat into flour is is exactly AGRANA’s field of expertise: the combination of AGRANA starch innovations that 100% of the wheat grain is with new or traditional formulations will recovered in our mills. enhance any recipe, turning it into a must-

worldbakers.com 17 ingredients & nutrition

Vital wheat gluten has high water absorption and certified products that guarantee commitment to new environmental values properties, improves visco-elasticity and binding, (i.e., organic). Generally speaking, in a period when people look for reassurance, and, therefore, dough stabilization. Moreover, it local represent bakers’ main boosts resistance in puff and frozen pastries. concern. The wheat we provide is 100% French and collected closeby, from our milling facilities, which enable us to ensure have product and creating greater customer the best quality and efficiency,” Compain value. AGRANA’s specialties score high on says. Thanks to a wide range of products GMO-free, clean-label and sustainability made of flours, mixes, and ingredients, and organic indices. Their Austrian origin is Grands Moulins de Paris are able to provide Tatjana a warranty for high quality and responsible the appropriate solutions to bakers via Figl-Wolfsberger, agricultural sourcing. Undoubtedly, there is tolerant and easy-to-use products or marketing, an increasing market for organic snacks. via special, unique, and pure flours or AGRANA Starch Healthy treats are seeing the highest growth ingredients such as their traditional dry rates for NDP overall: the great number of sourdough range. vegetable-based snacks and on-the-go, Sustainability begins with the grains quick-to-eat goods such as bites or puffs and they can provide unique insights, a serves as evidence,” she shares. responsibility the miller acknowledges: This is not to forget the importance of “Grain-based ingredients, which throwback baking “green” – sustainable, GMO- to the soil, farming, nature, nutrition, and free and organic production. AGRANA roots, are the first ingredients to be tackled believes sustainability means acting in an by sustainability. One of the advantages of economically viable, sparingly and energy- processing wheat into flour is that 100% of efficient way, respecting both its internal the wheat grain is recovered in our mills. and external stakeholders. The co-products resulting from the milling process of the wheat are used in particular A MILLER’S PERSPECTIVE in animal feed,” adds Compain. The plant-based trend was among the popular consumer priorities last year, PLANT-BASED BENEFITS as it was also highlighted at IBIE 2019. All Grands Moulins flours are made from As a miller, Grands Moulins de Paris is a grains selected for certain characteristics plant-based product provider by definition, to guarantee baking results. The company working with wheat, and being a part of the does so by collaborating with its plant-based supply chain every day, since cooperative farmers on the selection of wheat is high in carbohydrates and can be wheat varieties to meet the requirements a source of proteins. Delphine Compain, coming from bakers. Each manufacturing Flour & Mixes marketing manager, told us process, whether artisanal or industrial, in an interview what changes in demand meets specific expectations and the French company is observing, including specifications. This is why they develop a higher interest in the origin of their wheat flour profiles in line with each market and transparency regarding its production: working with different types of wheat. “For “This year has been unusual due to the example, VRM Label Rouge CRC wheats pandemic. However, taking into account are for our artisan bakers and strength that plant-based mainly emanates from the improving wheats are specialized for our bigger trend of naturalness, it is true that industrial customers,” explains Compain. bread and pastries now tend to get cleaner Tailor-made flours are developed thanks and promote simple and short ingredient to turbo-separation (separation of starch lists. Plant-based can also be noticed on and wheat grain protein by density) and new topping solutions or as inclusions to micronization (grinding of wheat semolina bread and bread products,” she highlights. to obtain fractions with different protein Their flour records the pulse of the bakery content ) in particular, she reveals. they supply, making Grands Moulins de With health, safety and convenience as top Paris an accurate market barometer. Post purchase motivators, products that deliver COVID-19 needs can be different and even exceptional nutrition and a high-quality opposite than last year, we learn. “Some sensory experience will be poised for bakers will ask for good prices and some success. Plant-based and wheat proteins others may ask for higher quality products are a winning combination. —

18 Issue 5 - 2020 CEREAL BASES TO EASILY CREATE PLANT-BASED PRODUCTS

READY TO USE

OAT BASE* + WATER = OAT DRINK

BENEFITS : RANGE :

 Pure bases to create your Unique Selling Proposition  Oat base  Spelt base  Bases to reduce the logistic complexity  Rice base  Tailor-made solutions

*The right base to formulate plant-based drinks, yogurts, desserts, ice-cream, etc.

Meurens Natural is an expert in organic and natural solutions from cereals for 30 years. meurensnatural.com | [email protected] | +32/87693340 research

How Will UK’s Flour and Bread Brexit?

As the end of the transition period looms, there are still many issues to settle before the UK cuts ties with the EU - including whether wheat flour produced in the UK will be accepted on the EU market after December 31, 2020.

By Anton Alldrick, special projects manager, Campden BRI

20 Issue 5 - 2020 ntil then, flour produced in the UK ‘enjoys’ the benefit Adding nutrients to foods is commonplace but of the mutual recognition for the singular requirements of the UK Bread and the free trade of products How Will UK’s Flour produced in the single market Flour Regulations regarding nutrient addition do Uwithout hindrance. From January 1, 2021 not align with EU legislation. however, the flour may not be able to be exported into the EU due to the mandatory nutrients added to it as required by UK However, as this meant it contained and Bread Brexit? domestic legislation. Adding nutrients to lower levels of nutrients, legislation was foods is commonplace but the singular introduced to restore the mineral iron requirements of the UK Bread and Flour and two B vitamins (thiamine and niacin) Regulations regarding nutrient addition do lost in the milling process, along with not align with EU legislation. the added calcium in all bread and flour This has implications for the movement of except wholemeal. The UK has continued goods into and out of the EU after the end to require these nutrients to be added to of this year and could mean millers would wheat flour ever since. Many consumers end up having to produce two streams of may not have even been aware of this flour: one with the added nutrients for the because up until the introduction of the EU domestic market and the other without Food Information to Consumers Regulation the nutrients for use in a product intended (FIC) in 2011, the added nutrients were for the EU. To put this all into context, let’s not required to be listed in the ingredients delve into how the UK came to require list of the flour. Regulation (EU) No wheat flour to have nutrients added to it in 1169/2011 requires all ingredients the first place. added to a product to be included in By Anton Alldrick, special projects manager, Campden BRI the ingredient list, making UK-produced FEEDING THE NATION wheat flour a compound ingredient. During the Second World War, the UK Therefore, this needs to be declared as Government - concerned that food ‘flour (wheat flour, calcium, iron, niacin, shortages would contribute to vitamin thiamine)’ or similar. and mineral deficiencies - looked for The levels at which the nutrients should ways to increase the nutritional value of be added back to flour are currently listed the general population’s food. To prevent in The Bread and Flour Regulations 1998: the incidence of rickets, the addition of calcium carbonate to flour became PERMITTED AMOUNT (MG/100G) mandatory in 1941 to increase levels in Mineral Not less than Not more than the diet when dairy products were scarce. Calcium carbonate 235 390 This continued throughout the 1940s up Iron 1.65 - until the end of food rationing in 1954. Thiamin 0.24 - Also, to make full use of the nutritional Nicotinic acid or 1.6 - value of the wheat grain and to replace Nicotinamide the more highly refined white flour then commonly used for bread making, the FORTIFIED FOOD IN THE EU Ministry of Food introduced legislation that Fortified foods in the EU are regulated by required mills in the UK to produce a flour Regulation (EC) No. 1925/2006 on the with roughly 80% extraction or higher of Additions of Vitamins and Minerals and the wheat grain. This flour could be likened of Certain Other substances to Food. This to what we know today as ‘brown flour’; requires a nutrient to be added to food in the bread made with this flour became a ‘significant amount’ and is defined now known as the ‘National Loaf.’ This flour had in the FIC as at least 15% of the nutrient another benefit: its high extraction meant reference value of a nutrient. As the there was more flour produced from the levels of vitamins and minerals required same amount of wheat grain which helped by the UK Bread and Flour Regulations reduce the amount of wheat that was being are lower than this, they do not meet imported from North America and Canada, the minimum requirements for fortifying thereby supporting UK farmers. food under the EU legislation. As such, In 1953, this milling requirement was UK flour with the added nutrients should reduced so bread could then be made not be described as ‘fortified flour’. from flour of around 70% extraction. Under the single market mutual

worldbakers.com 21 research

recognition principle, while the UK was a did not garner much support. member of the EU, UK flour has been able Increasing the levels of nutrients to bring to be exported into any of the EU Member them in line with the EU requirements for states without hindrance as this would be fortified foods may be a more likely option a barrier to free trade. Similarly, the UK that could be considered and one that has permitted flour without the mandatory would ensure the free movement of goods nutrients added to it to be imported into between the UK and the EU. the UK from the other EU Member States. Another option that has been put forward The big question is, what will the position is to change the mandatory nutrients of both types of flour be after the end to include folic acid, in Scotland this of the transition period? At the time of has already been the subject of public writing, it is not yet known whether UK consultation but any action in this area is flour or flour products will be accepted still to be decided. into the EU and vice versa. FOLIC ACID AN OPPORTUNITY FOR CHANGE In the UK, there has been a long-standing The UK Bread and Flour Regulations have debate as to whether bread and flour should been reviewed periodically and the current be fortified with folic acid as a means to situation represents the ideal opportunity to do increase folic acid intake in pregnant women so again. Previous reviews concluded that the or women planning to conceive. This is addition of the nutrients was still relevant to intended to reduce the incidence of neural support the nutritional intake of the population tube defects such as spina bifida. In countries so a suggestion to remove this requirement where folic acid fortification has been made mandatory, it has had a significant impact on reducing the occurrence of this condition. There are currently no plans to Canada introduced mandatory fortification introduce the mandatory fortification in 1998 and experienced an almost 50% decrease in neural tube defect cases. A of flour with folic acid, but a review of similar impact was found in other countries such as Costa Rica and Chile. the Bread and Flour Regulation could In 2006, the UK Scientific Advisory Committee once again raise this as a possibility. on Nutrition (SACN) published a report on

22 Issue 4 - 2020 folic acid and the prevention of such defects acid food supplement. Indeed, in 2016 that recommended that fortification of flour the Department of Health decided that the or the flour used for making bread should mandatory fortification of flour with folic acid become mandatory. This, in turn, led to a was not the best way to increase the intake further review that looked at a potential link of folic acid among a small percentage of the between folic acid and colorectal cancer. population as it may have implications on the This was published in 2009 and, in it, SACN rest of the population. There are currently no upheld their previous recommendation for plans to introduce the mandatory fortification the introduction of mandatory fortification of flour with folic acid, but a review of the with folic acid. However, the 2009 report Bread and Flour Regulation could once again also stated that long term intake of folic acid raise this as a possibility. from fortified foods and supplements above In summary, the future of UK wheat flour a certain threshold should be avoided in is complicated, but the situation also adults over the age of 50. Also, those with a presents an opportunity to review the current history of colorectal adenomas should not legislation surrounding it to ensure continued be consuming folic acid supplements above free movement of trade with the EU. It will the recommended nutrient intake (RNI) for also provide the opportunity to once again folate of 200 micrograms per day since look at the possible health implications and there is an increased risk of developing benefits for the whole population if folic acid colorectal adenomas. fortification were to be made mandatory. — As the purpose of the fortification is intended for women either planning a pregnancy or are in the early stages of pregnancy, the At the time of writing, it is not yet question has been asked if adding folic acid to flour alone would achieve the desired known whether UK flour or flour effect. Advice from the Chief Medical Officer in the UK recommends all women products will be accepted into the considering having a baby to take a folic EU and vice versa. biscuits & snacks Flatbread Sales, Anything but Flat The European flatbread market has benefited from product innovation – for example, more made from vegetable flours (e.g. pea or lentil) have been developed to cater to gluten-free consumers, while products suitable for vegans and/or vegetarians are becoming more apparent.

By Jonathan Thomas

onsumer interest in flatbreads Across much of the world, tortillas have throughout Europe has grown posed a growing challenge to traditional steadily in recent years. white sandwich bread as wraps. Much Many types of flatbread are of this is due to their wide versatility, unleavened, i.e. made without although demand is also believed to Cadding yeast. They are a staple of the have increased on health grounds, given cuisines of North Africa, Turkey and the the appearance of varieties such as Middle East, India and its neighbors wholegrain and gluten-free. In western (e.g. Bangladesh, and Sri markets such as Europe, wraps based on Lanka) and parts of Central America. In chicken are amongst the most popular, Europe, sales of flatbreads are worth since these are ideal for both classic and an estimated USD11.5bn per annum, more exotic flavors. Many of the wraps with sales having grown by around 7% positioned in the European market draw in recent years. The rising popularity their inspiration from cuisines such as of street foods has also contributed Mediterranean and Indian/Asian. towards market growth – products such As the wraps market has expanded in as wraps and other filled flatbreads lend Western Europe, innovation has become themselves well towards social media more apparent – not just in terms of channels, where images can be shared fillings but also for the carrier materials with friends and family. themselves. One leading UK-based 55k supplier is Signature Foods, owner of flatbreads per TORTILLAS & WRAPS the Deli Kitchen range of flatbreads. week are sold Tortillas – soft, thin and flat unleavened During 2019, the company added two by The Jake & bread typically made from wheat and corn new production lines to its facility in Nayns brand flours – represent one of the market’s Dunstable to cope with growing demand. largest sectors. Although they can be eaten A recent addition to the Deli Kitchen by themselves, they are more often used range were new Brioch Style Wraps, as food wraps, where they act as a carrier described as a world first. Available for meat, fish, vegetables, etc. Tortillas are in Tesco and Waitrose stores, these associated with Mexican cuisine, where combine a sweet French brioche with they are used to prepare dishes such as Mexican-style wraps. 11.5 tacos, burritos, enchiladas, etc. Mexico is the world’s leading producer of tortillas, INDIAN FLATBREADS bn accounting for over 40% of annual Indian cuisine boasts a large range of global output. Per capita consumption different flatbreads, most of which are USD per of maize tortillas in Mexico is also high influenced by the country’s diverse annum: by world standards, amounting to more regional tastes. Although wheat flour is flatbread sales than 80 kg per year. most often used, other Indian flatbreads in Europe

24 Issue 5 - 2020 is arguably the company announced plans to expand its Leicester premises, thereby increasing type of the number of employees at the site from Flatbread Sales, 105 to 150. with which most Also present in the UK market is Butt western consumers Foods, which is based in Nottingham and produces bakery goods to customers Anything but Flat are familiar. within the foodservice industry. Its flatbreads – of which more than 60 million However, the are produced every year – appear under category continues the Baked Earth brand. A relatively recent addition to its range was naan bread to broaden. manufactured using sourdough.

are made with varieties such as millet, rice, MEDITERRANEAN & MIDDLE or lentil flour. Indian flatbreads are versatile EASTERN FLATBREADS since they are eaten on different occasions – Across Europe, consumer interest in the these range from meal accompaniments (e.g. cuisines of Middle Eastern countries such naan) to acting as a carrier for ingredients as Turkey, Israel, Lebanon and Syria is such as meat and vegetables (e.g. ). growing. One staple is , a soft, thin Naan is arguably the type of Indian bread with flatbread, while khobez (an Arabic flatbread which most western consumers are familiar. often used to make wraps) is also gaining However, as has been mentioned previously, a foothold. As further evidence of the the category continues to broaden – other growing trend towards Middle Eastern notable examples include the following: foods, The Lebanese Bakery opened • – flat and unleavened bread a new site in London’s Covent Garden made from wholemeal flour; during 2018, focusing upon freshly baked • – a wholemeal flatbread Lebanese recipe flatbreads. Such has been popular in Pakistan, Bangladesh and Sri the company’s success that it opened a Lanka, as well as India; second store in Harrods during 2020. • – this looks and tastes like a Lavash and khobez form part of the range mixture of flatbread, and puff of Dina Foods, a supplier of Mediterranean pastry and is often served either plain foods such as pitta bread. The company or (more usually) stuffed as a snack; owns the Paninette brand, which comprises • Bhatura – endemic within the Delhi white and wholemeal wraps, as well as region, this is a deep-fried, balloon- flatbreads such as naan and chapati. Dina shaped flatbread which is often eaten Foods uses a unique blend of French flours for breakfast, accompanied by mixtures for the products in its Paninette range, such as chickpea ; milled in the French style before being • – an unleavened flatbread baked in a stone oven. Meanwhile, pitta that can be made with wheat, sorghum bread remains a popular food across much or rice flour. of Europe since it is low in calories and fats The street food phenomenon continues and is a suitable accompaniment to dips to attract consumer interest in Indian such as hummus. To further illustrate its flatbreads in markets such as the UK. versatility, it is also being marketed as a One notable UK-based supplier is Food healthier dipping alternative to nachos. Attraction, owner of Jake & Nayns, whose products are listed in retail outlets such as LUNCHTIME & BREAKFAST supermarkets (e.g. Sainsburys) and petrol OCCASIONS forecourts, as well as onboard flights for Until recently, one of the major drivers Virgin Atlantic. The Jake & Nayns brand within the global market for flatbreads sells approximately 55,000 units per week. was the ongoing expansion of the food- The company owns the Naansters brand, to-go sector. In the UK, for example, this a range of filled in varieties such market was valued at GBP18.5bn in 2019, as Beef Madras, Chicken , of which sandwiches such as wraps Chicken and Chickpea Curry. In account for a share of more than 42%. September 2020, the range has Most of these are eaten in the middle extended with a new Fiery Naga Chilli of the day – according to a 2018 report Chicken flavor. Early in 2020, the parent from Mintel, sandwiches and wraps

worldbakers.com 25 biscuits & snacks

Across much of the world, tortillas varieties such as Bacon Naan, Vegan Bean Burrito and Mozzarella & Tomato Flatbread. have posed a growing challenge to Demand for flatbread-based bakery goods as on-the-go foods is strongly influenced by traditional white sandwich bread the average time spent during lunchtime, as wraps. Much of this is due to which remains a key consumption occasion. Prior to the arrival of COVID-19, it was their wide versatility, although commonplace for workers to go out during the middle of the day to buy lunch from retail demand is also believed to have outlets such as supermarkets convenience increased on health grounds, given stores, bakeries, cafes and restaurants. In general terms, the length of the average the appearance of varieties such lunchtime has declined within the last few decades, a trend accelerated by the habit of as wholegrain and gluten-free. many people of eating at their desks. According to a recent survey of 15,000 represented the leading food of choice at people in 27 countries carried out by TSheets lunchtime, purchased by 45% of consumers. on behalf of QuickBooks, the average time In the UK and elsewhere, consumer tastes spent taking lunch is highest in Brazil, at have become broader to encompass a wider just 12 minutes short of an hour. This figure range of cuisines and flavors, due in part to decreases slightly to 44 minutes in Portugal, the growing influence of street foods. For which is the highest in Western Europe. this reason, Asian and Latin American flavors Between 30 and 40 minutes is commonplace have become commonplace. in regions such as Europe and North America, However, COVID-19 appears to have put a although this drops to 28 minutes in Spain brake on this growth for the time being. In the and less than 20 minutes in Greece. UK, the Institute for Grocery Distribution (IGD) As the time spent having lunch expects the food-to-go market to contract by has declined, so has average more than GBP8bn during 2020. With more expenditure. It is people working at home, footfall in cities and major urban areas has shrunk dramatically, while many foodservice operators within the sector were forced to close their doors during lockdown. Although growth is expected to return to the market from 2021 onwards, the anticipated economic recession is likely to hurt sales. COVID-19 has already caused casualties within the food-to-go sector. During May 2020, the UK-based Adelie Foods (a manufacturer of sandwiches for companies such as Aldi and Caffe Nero) went into administration, citing the virus and its effect upon demand as the main reason. Its Urban Eat brand – which includes sandwiches, wraps, salads and snacks – was acquired later in the summer by Samworth Brothers, in a deal worth over GBP6m. Amongst the acquired business was the sub-brand Urban Eat Street. As its name suggests, its products are inspired by street foods and include

One staple is lavash, a soft, thin flatbread, while khobez (an Arabic flatbread often used to make wraps) is also gaining a foothold.

26 Issue 5 - 2020 estimated that UK consumers, for example, typically spend GBP3 or less on their lunch. Dina Foods uses a unique blend Before COVID-19, there was evidence that of French flours for the products consumers were more inclined to trade up to more expensive lunches from outlets such in its Paninette range, milled in as quick-service restaurants (QSRs), on the basis that they were eating out less frequently. the French style before being This had led multiple retailers such as baked in a stone oven. supermarkets to suffer a loss in market share. Separate research carried out in the UK by Harris Interactive gives some indication of Wrap-style products based on tortillas how lunchtime options that are based on are also well-represented within the UK flatbread compare with rivals. According to market for lunchtime foods. In 2018, a a 2018 survey of almost 1,350 respondents, survey of 1,133 adults by Spitalfields Indian tikka wrap emerged as the joint Market found that wraps were the second favorite amongst a selection of ‘lunch to favorite lunchtime food, mentioned by 37% go’ options, cited by 39% of consumers. of respondents – this trailed only salads A similar percentage expressed positive (42%), while foods based on flatbreads feelings towards Mexican tacos. Other were favored by 36% of consumers. Wraps popular selections included South American and flatbreads are especially popular as corn rolls (30%), Korean bibimbap (22%) lunchtime options with millennials and and Lebanese mezze (20%). Generation Z consumers, many of whom are attracted to their artisanal nature. Further evidence of the enduring popularity of products based on tortillas comes from the decision taken by McDonald’s to restore lunchtime wraps within its UK outlets during July 2020, following a social media campaign. The wraps appeared in Crispy BBQ & Bacon and Crispy Sweet Chilli Chicken flavors. As sales of on-the-go breakfast foods have expanded in many western markets, the penetration of wrap-style products based on tortillas has increased, Typically, these include fillings such as eggs, bacon and 7% sausages. In the US market, Panera flatbread Bread upgraded its menu to include sales growth new breakfast offerings, in Europe in including wraps made from recent years whole grain lavash. Varieties included Maple Glazed Bacon with Scrambled Egg & Gouda Cheese, Chipotle Chicken with 18.5 Scrambled Egg & Avocado and Vegetarian Mediterranean bn with Scrambled Egg Whites. As is the case with lunchtimes, however, it GBP the remains to be seen how well the breakfast flatbread sector copes with the anticipated fall in market value demand resulting from COVID-19 and its in the UK in effect upon the food-to-go market. — 2019

worldbakers.com 27 profile

Generation Next Under the motto “the next-generation bakery”, Roberts serves all major supermarkets and local convenience stores across the UK. Just as the bakery started running a campaign that offers a look behind its doors to “bust bread boredom”, we had the opportunity to talk to Alison Ordonez, the company’s innovation and quality director.

By Catalina Mihu

rom its bakeries in Cheshire and complacent and ripe for excitement. The Derbyshire, Roberts bakes for change brought a completely new look retailers throughout the UK with the for the branded Roberts range and 13 help of its 900-people team. The new products, which, in 2019, led to a fourth-generation family business hugely encouraging 4% branded growth in Fcelebrated its 130th anniversary in 2017, a declining market. “Our award-winning marked by a fundamental repositioning of artisan Bloomer range led the charge the business as “an ambitious challenger then and is still leading – driving our brand, to become Britain’s next-generation first national UK listings - and has been bakery, the most innovative bakery in the followed up with healthy variants like UK and properly shake up baking,” Ordonez Digestion Boost and our latest healthy recalls. They felt the category was sluggish, range building on positive customer

28 Issue 5 - 2020 reaction to new look, recipe and taste NEW & EXCITING PLUS SNACKS experience for a modern consumer,” she Family classics are among the bakery’s best- underlines. For pure news impact, Roberts sellers, especially the 800g White in Thick got creative with Gin and Tonic and Espresso and Medium slice variants. In the “New & Martini Fun Buns developed in its test Exciting” range, Roberts has recently launched kitchen – newly named The Exploratory. Vit Hit 50% wholemeal/50% white flour loaf, True Vitality Good for You Bloomer, Energy WHY CRICKETS? Balance Good for You Bloomer, Digestion Boost For a bakery with such a long history, Bloomer and Ultimate Fiber wholemeal. This Roberts knows trends – and its Crunchy category also includes the recently launched Cricket Loaves are just one example. Why snack range. The Pangel is an example here, crickets? “As well as having very strong a pancake- fusion that’s high in protein sustainability and environmental credentials, and comes in raspberry & chia and chocolate insects are also very tasty and shouldn’t be and coffee flavors, and the Brookie - a soft overlooked as a great recipe ingredient. Our brioche bun combined with an attractive swirl Crunchy Cricket Loaf provided consumers of cookie available in chocolate orange and with a good source of protein and an easy apple & cinnamon flavors. way to familiarize themselves with insect- For inspiration in bread, Roberts is constantly based food,” Ordonez shares. Crickets offer looking to evolve against a declining market significant environmental benefits to other and consumers, especially millennials, animal sources of protein. “For example, avoiding bread for perceived health reasons: they expel just 1g of greenhouse gases per “So much of our focus is using healthy 1kg protein produced compared to 2,850g ingredients insight to stimulate the bread for the same weight of beef. They can also category and offer consumers more choice be vertically farmed and require very low to answer their individual health needs. We input - in terms of both water and feed - to have also taken a deliberate stance to be produce a protein source rich in all nine more direct on the pack with the consumer essential amino acids as well being high in benefits so this can easily be understood iron, calcium and B12,” she highlights. rather than focusing, for example, on how Developing the Crunchy Cricket Loaves many seeds there are,” the company’s was not without challenges, the first and innovation and quality director tells us. main one being finding a supplier. It was Some of its key focus areas are fiber and identified in the UK’s leading insect food wholegrains, and new ingredients for breads brand Eat Grub, which could provide enough with more vegetable influence in flavor, color Generation cricket flour so Roberts could kickstart and nutritional benefits. Next its NPD. “With all of these benefits, we set out to enrich the goodness of our CARE FOR ENVIRONMENT loaves whilst highlighting some important On the other hand, making strides in environmental issues and tapping into its sustainability goals, the bakery has this increasingly popular alternative and continued its journey to move away from high-quality protein source available to us,” single-use plastic bread bags. “We have Ordonez says. The flour is now sourced delivered a signature business process for from the world’s only farm with Grade A innovation that ensures we are constantly BRC food safety certification, which also filling our funnel with ideas and bringing Alison Ordonez, makes it a little more accessible and the best through to commercialization. We innovation and cost-effective. Although it remains notably have separated our R&D (2-5 years) from quality director, Roberts bakery more expensive than regular flour due to its our NPD delivery plan (0-2 years) to ensure relative rarity, Roberts’ customers are happy we succeed in both and our aim in R&D is to pay a premium for products with such to invent the uninvented, helping us keep environmental and health advantages. the category stocked with new, vibrant and different bakery products,” we learn. Roberts is the first bakery brand in the UK to reduce plastic in its bread bags by 53%. We have delivered a signature business process Sustainability is at the heart of what they do, as they also acknowledge the shoppers’ for innovation that ensures we are constantly efforts towards it. “When we introduced our Bloomer range in easily recyclable at filling our funnel with ideas and bringing the home packaging in September 2018, we best through to commercialization. highlighted our strategy to act rather than

worldbakers.com 29 profile

pledge - to become plastic-free as soon using oatmeal and a mixture of quinoa, as we can. We packaged them then in a watermelon and chia seeds. It’s packed with sustainably-sourced paper bag with a very magnesium to support a healthy metabolism; thin poly prop coating to ensure that the a Vit Hit 50% Wholemeal, 50% White flour loaves stayed fabulously fresh. We’ve since loaf which is a combination of 50% white taken another step towards plastic-free – flour, 50% wholemeal flour with the addition and another UK bread brand first – when of seven vitamins and minerals for extra we launched a revolutionary new bread bag everyday goodness. “These include Thiamine in June 2019 for our core 800g bread bags, B1, Vitamin D, Vitamin B6, calcium, iron, reducing our plastic by 53%. This reduction niacin and folic acid; plus an Ultimate Fibre was supported by our ‘Rise up against Wholemeal loaf which is a more wholesome Plastic’ campaign, a message that we also take on our original wholemeal classic - featured prominently on the packs so they and, at 8.7g fiber per 100g, is the brand’s would stand out and the shoppers could highest fiber wholemeal loaf to date, easily identify the range on shelf and packing, on average, 30% more punch than make a sustainable choice,” the bakery other wholemeal products. The snacking reveals. The next milestone for them will range has also just launched in September. be moving towards a fully pulpable closed Originally designed for the on-the-go loop paper bag. Their new snacking range breakfast food sector pre-COVID, Roberts is already in compostable packaging and has since switched focus and its new individually wrapped. snacking range is now designed for those consumers who want to feel the benefits THE COVID FACTOR of healthy energy at home or outside. The Post-lockdown interest in health is nutritious ready-to-eat snacks are made probably the most significant trend to by mixing real fruit pieces and flavors - come out of COVID-19. Roberts wants to raspberry, apple, cranberry, orange - with meet shoppers who are now searching for other tasty ingredients such as chia seeds, healthy options, and mealtime inspiration, coconut, raisins, cinnamon, chocolate as more meals are being consumed in the and coffee. Each contains less than 250 home. Part of that trend is an increased calories and comes individually wrapped in focus on developing immunity to future compostable packaging. outbreaks, so food that helps boost their Longer-term, Roberts prepares for a decline immune systems and provides protection in the consumption of white sliced bread is high up the shopping list. She details: and will provide alternative options to “To meet that need, we have launched a entice new people into the market and loyal new four-strong healthy bread range into consumers to try something new. “We have the convenience channel that very much a program of investment across the board focuses on ingredients to drive nutritional, to prepare us for that,” she concludes. — health-boosting value.” These include a True Vitality Good for Read the full interview online, You Bloomer which is full of super-foodie at www.worldbakers.com. ingredients - whole hemp seeds, brown rice flour, malted wheat flakes and zinc for a healthy immune system; an Energy Balance Good for You Bloomer which has been created

30 Issue 5 - 2020 e e e

irst standardized diital maazine or bakers ceedin eectations: resonsie animated · multimedia EA N AKER CIFI C AKER RO P IA PA AS EU ISCUIT ISCUIT Aroed by International iital ublisin orum. industry associations A Case for Additives

Club PAI – People for Food Additives & Ingredients is a non-profit association that gathers professionals from the ingredient and additive business, sharing problems, technical, commercial or regulatory constraints and marketing targets. The French organization aims to support the innovation and development of new products, but also to promote ingredients.

By Catalina Mihu

lub PAI has more than 80 gluten-free bakery products, for example. members and aims to bring Our membership has doubled in the last together professionals from 10 years. If 30 years ago, it felt right for different sectors, share and pool us to have about 40 members only – now expertise, while broadening the we think that it could be interesting for us Ccircle of know-how exchange initiated to grow so now we are looking for new nearly 30 years ago. Sophie de Reynal, members,” de Reynal explains. marketing director, Nutrimarketing, told us in The association provides its members an interview on behalf of the Club PAI what with two exclusive market studies each bakers should know about the organization year. They can also use the PAI Letter, the whose members include familiar names Club’s English/French-language magazine like Lempa, Meurens Natural, AIT Soufflet to communicate and stay informed. It is Group, Biospringer, Böcker France, PLMA printed and distributed to all professional International, and Unigrains. food shows, with the exception of this The initial aim of the association formed year, when it is sent out virtually, taking in 1993 was to promote ingredients and into account trade events being on hold. to network and share their expertise. Members are also welcomed to join Professional trade shows joined and are PAI’s exhibition stand at specialty events now part of the club, including SIAL, FiE, attended, such as CFIA, IN-Food, SIAL, FIE, CFIA, and PLMA – the association will take HIE, FIA, or Fi India. “We also promote all part in the shows with an exhibition stand of our members throughout the year when and share presentations, innovation guides, we (at Nutrimarketing) have to find new recent study updates and other resources. products for our customers, and we organize They also have partnerships with institutions two plant visits per year,” she added. like the Quebec Delegation in Paris. To To support members with technical be a member of the club, you need to be problems they might face, PAI will either an ingredient/additive manufacturer or seek support among its members or find the distributor. “One of our members is LEMPA, appropriate expert and liaise them to work a technical center; it is the main laboratory together. For example, LEMPA has numerous in France for the bakery market, working technical solutions to develop new products, to develop innovation in areas such as ranging from gluten-free to added fiber

32 Issue 5 - 2020 or salt reduction – knowledge that Club has a partnership with Euromonitor, can be shared when needed. Help with so it can provide its members with A Case for Additives regulations at French and European levels specific data they might need, from is also available: “At Nutrimarketing we different markets in the world. Market monitor new products, new ingredients, studies are all available for free to new regulations and scientific updates, members and can be accessed for a price but also consumer awareness and by non-members as well. expectations. We conduct market “We prepare insights on how to use studies and we guide innovation tools in by-products instead of wasting them, professional food shows. With this work, to fight food waste, how to develop we can help with legislation aspects as new ingredients (i.e., pulses, grains or well, because we monitor regulations vegetables), on sugar and salt reduction. in Europe and the rest of the world. We In France, the Nutriscore label is work with lawyers specialized in the food implemented to help consumers make industry, so if we don’t have the answer, informed choices – we are also working we can always connect our members on guidelines to improving this score, an with them,” she highlights. important topic for manufacturers,” de Reynal says. Several Club members are LET’S BAKE working on solutions aimed specifically at Bakery ingredient science is in the improving the score, by adding fibers or wheelhouse of the Club PAI, in their flavors to reduce sugar, she points out. work with technical facilities, including Topics in the organization’s agenda that LEMPA. “We have a network of technical are also important in bakery revolve centers in France, some of them are around five main trends: convenience, bakery-focused working in fields like pleasure, health, naturalness and texture or nutritional improvement. A sustainability. While these topics are lot of our members are working with unchanged for the past 20 years, what specific ingredients for bakery products,” each encompasses is changing and PAI she explains. Limagrain, for example, observes these trends. For instance, can provide grains expertise, and Louis fat is now “good”, which was not the François is the source for small-quantity case before, while the ingredients ingredients for use in smaller-sized manufacturers want to include less of bakeries, which are at the core of the include mainly sugar and salt. French industry. Darégal is another PAI also organizes training – last year, member that supplies certain herbs and the main topic was clean-label. Now, the Naturex is a source of natural colorings, focus is on reducing the Nutriscore, and for example, both valuable resources for it’s taking place online. The organization bakeries. Many member companies are proves to be a valuable resource in also involved in flavors, and solutions to all aspects related to working with naturally reduce sugar in biscuits and ingredients – they are also hosting cakes, or salt-reduction alternatives. virtual innovation tours for FiE, an To build its market data extensively, the interesting event to watch remotely. —

MEMBERSHIP MEANS: • Two exclusive market studies each year. • Communication via the PAI Letter (English/French magazine, distributed to all the professional shows) • Exhibit to shows at the Club PAI’s stand (CFIA, IN-Food, SIAL, FIE, HIE, FIA, FII, etc.). • Communication with professional media. • Communication with buyers, R&Ds and customers through the PAI Contact, a monthly email newsletter which is sent to more than 10,000 contacts (buyers, R&D, ingredient manufacturers, media, etc.)

worldbakers.com 33 trade shows Online Means Truly Global

The main reason people visit Fi Europe co-located with Hi Europe is to generate contacts – and that remained the goal during the changeover. That is why FiE & Hi has taken special care to ensure that Fi Europe CONNECT is a no-frills platform: “We want to make it as easy as possible for all involved to find suitable solutions, ingredients or partners, to network and make virtual appointments with just a few clicks,” he adds.

TRENDS In bakery, as in many other areas, clean label is now becoming even more important in the light of COVID-19. “That’s because if consumers better understand nutrition as a preventive tool, they will question the origin of ingredients more than ever before,” he highlights. A closely-related trend is ancient grains: they not only represent a return to genuine food and authenticity but also have exciting functional benefits. They contain zinc Fi Europe, co-located with Hi Europe, is a truly and selenium, for example, which are essential global event, bringing together key industry players for a well-functioning immune system, as well as antioxidants. In addition, dietary fibers and from all over the world. With countries at different intestinal health continue to be very important stages of measures combatting COVID-19, the trade issues in artisan and industrial bakery. fair shapes up to be a best-in-class virtual event. DOING BUSINESS ONLINE Initially planned as a hybrid event, the go-to By Catalina Mihu he call to switch the fair to an ingredients fair is truly expanding its reach exclusively virtual event is a welcomed by going online. And this means plenty of decision, organizers tell us. FiE & opportunities for bakery professionals. Hi is currently expecting to host November 26 will be entirely dedicated to over 8,000 participants, although seminars focusing on bakery and snacks, and Tit is early to accurately estimate the event’s the current challenges facing this segment, the amplitude because of the convenience the online organizers tell us. “The topics range from solutions environment offers. Registration has opened in for vegan bakery products and reformulation September, however, “A virtual presence can also opportunities to personalized nutrition and texture be achieved quite spontaneously with numerous optimization. Attendees will gain access to the and varied options for companies to showcase seven on-demand sessions and two live sessions their offerings,” the organizers point out. In of this stream via the Fi Europe CONNECT pass. addition, the timeframe for Fi Europe CONNECT Registration can be done easily online at www. was extended from November 23 to December figlobal.com/fieurope.” 4, to support plenty of opportunities for attendees “Trade show concepts are not static and are to network, expand their knowledge and make constantly evolving. That is why I assume that in the contacts necessary for their business. Since the future, face-to-face events will be increasingly the announcement, Julien Bonvallet, brand supported by digital tools, especially in the field director at Informa Markets tells us how their of networking and matchmaking, and thus may preparations have changed: “However, we well have a hybrid nature. However, the fact that have expanded our content team, which has face-to-face events have been almost completely already organized more than 100 on-demand canceled this year has significantly accelerated and more than 16 expert sessions. These ideally progress in this respect,” organizers conclude. — complement our existing content offerings, such Read the full interview online, as the virtual Fi Conference.” at www.worldbakers.com.

34 Issue 5 - 2020 2021 feature planning january/february – interpack special issue march/april – Anuga FoodTec special issue Online Means Truly Global 1 Ad closing: Jan 25/Publishing: Feb 08 2 Ad closing: Feb 22/Publishing: Mar 08 Technology Technology Conveyor systems Trays and coatings Dough dividers/rounders Software & sensors Process Process From lab testing to line production: adjustments Depositing synchronization Food Safety *NEW Flexibility in production Contamination risks & solutions Food safety Ingredients and nutrition Monitoring & inspection Proteins & fibers Ingredients and nutrition Packaging Oxidizing & reduction agents Fillings Depanning Digitization in packaging Packaging Market trends Secondary packaging Biscuits in Europe Market trends snacks Bread in Eastern Europe: fresh & packaged Wafers snacks Craft baking Buns & rolls Deck and rack ovens Craft baking Trade shows Freezers, display freezers interpack, Internoga Trade shows Modern Bakery Moscow, Anuga FoodTec, Pizza Expo

may/june 3 Ad closing: May 14/Publishing: May 31 july/august – iba preliminary report 4 Ad closing: July 23/Publishing: August 09 Technology Extruders Technology Frying equipment New oven technologies Process Sheeters & laminators Cooling & freezing, vacuum cooling Process Proofing Topping & glazing Food safety Scaling production IoT in food safety management Food safety Process, product & staff protection Traceability - preventing recalls Ingredients and nutrition Ingredients and nutrition Flavors and sourdough Oils & fats Plant-based bakery Packaging Packaging IoT in packaging solutions Sustainable materials Market trends Market trends Health trends in Europe’s Big Four markets Pastries in Europe snacks snacks Savory vs sweet snack flavors: biscuits & crackers Cakes & pies Craft baking Frozen bakery products Kneaders & mixers Craft baking Trade shows Small footprint technology Snackex Trade shows iba, Anuga

september/october – iba special issue 5 Ad closing: Sept 17/Publishing: Oct 04 november/december – iFiE special 6 Ad closing: Nov 05/Publishing: Nov 23 Technology Turnkey lines Technology Smart bakery systems Extruders Process Conveyor belts Cutting and forming Process Calibrating production lines Lubrication Food safety New Product Development Safety certifications & compliance Food safety Ingredients and nutrition Sanitary technology design Sustainability in ingredient sourcing & supply Ingredients and nutrition Enzymes Emulsifiers Packaging Flours Soft robotics Packaging Market trends Checkweighers German-speaking countries: bakery segments Market trends snacks Clean-label performance in Europe Expanded/extruded snacks snacks Craft baking Healthy snacks Pastry equipment Craft baking Trade shows Artisan bread iba, Gulfood Manufacturing Trade shows FiE & Ni, Europain, ISM