IBIE 2019 review: clean label, organic offerings remain king
During IBIE, AAK USA Inc. discussed its expanded portfolio of formulation solutions. This included several great-tasting concepts that showcased AAK’s fat and oil solutions that help bakers create indulgent and better-for-you bakery products, including plant-based options made with AAK’s AkoPlanet offerings to help with development of plant-based, better-for-you, clean label and sustainable bakery products. Visitors sampled bakery items featuring one or more of AAK’s latest multifunctional fat solutions that are non-hydrogenated and low in saturated fat, including mini chocolate chip cupcakes with vanilla frosting and plant-based cheesy garlic biscuits.
ADM featured a variety of gluten-free, organic and reduced-sugar products at their IBIE booth. Highlights included their gluten-free portfolio and technical capabilities; organic products and formulation know-how; sugar reduction expertise and solutions; and health and wellness support.
AIB International celebrated its centennial during IBIE. The booth also featured a new augmented reality training game. AIB representatives were also on hand to discuss its Certified BakePro training program, which leverages AIB International’s expertise to address a bakery company’s specific needs. The program features on-site training on how to improve products through better processes and product evaluation.
The American Egg Board exhibit at IBIE showcased the functionality of using real eggs in bakery applications. This included an educational session titled “REAL Eggs: Integral Role in Baking,” which explained how the flavor, functionality and appeal of eggs help deliver the gold standard bakers expect and consumers demand.
AMF Bakery Systems showcased a variety of solutions from mixer to marketplace including the rear-tilting SNAX Sigma Mixer with Automatic Guided Vehicle (AGV) integration. In make-up, AMF presented the BreadFlex Direct Deposit (D3) Divider, HBDFlex Accupan Bun and Roll System, AMF Tromp SFA Sheeting Line, and multiple AMF Tromp depositing and decorating technologies including a Powershot Depositor, Unimac Depositor, Pizza/Pie Press Unit, Target Applicator, and Target Seeder.
Arcadia Biosciences showed its GoodWheat portfolio of branded wheat ingredients with baking demonstrations at IBIE. Visitors to Arcadia’s booth sampled creations using its high-fiber resistant-starch wheat and reduced-gluten wheat, including a power waffle with berry compote (reduced allergens, high amino acids, high fiber), a performance brownie (reduced allergens, high amino acids) and high-fiber crackers. Chef Charlie Baggs of Charlie Baggs Culinary Innovations was on hand to answer questions about baking with GoodWheat ingredients.
During IBIE, Ardent Mills discussed emerging opportunities with a focus on grains and flour, sustainability, organic growing, food safety, and innovation. Ardent Mills team members highlighted new product concepts featuring specialty grain blends. A company food safety expert also participated as a panelist centered on issues around pathogens and mycotoxins in flour.
Bartek introduced two new technologies for consideration by the bakery market. The first is a technology system designed to improve the production efficiency and finished product attributes of artisan bread at an industrial scale. This translates to shorter mix times, better finished product volume, better crumb structure, an enhanced consumer sensory experience and uses clean label ingredients. The second technology system is designed to reduce the amount of calcium propionate needed to achieve shelf life in pan bread.
Bay State Milling exhibited its HealthSense high fiber wheat flour, which delivers more than ten times the amount of dietary fiber of refined wheat flour with no compromise on performance, taste and texture. The fiber in HealthSense is naturally occurring resistant starch to fuel a healthy gut, and it provides a clean-label solution for wheat-based foods.
Team members from Bedford Industries, makers of twist ties and Bendable Components, shared their latest offering, the innovative and creative CloseIt closure products and machines. CloseIt tags bring creative shapes and an interactive experience to bakery product closures. The CloseIt Designer Series of clips and CloseIt tags bring a wide array of sizes and designs to add eye-catching elements to packaging designs.
Bellarise discussed its range of baking ingredients for the North American market, including yeasts and enzyme-based dough conditioners, softeners, improvers, bases, emulsifiers and more. Company experts can help bakers fine-tune use of its organic sugar replacer in whole-grain breads, and area tapped as having potential for more better-for-you products with reduced sugar levels. Throughout the event, the company highlighted its solutions for organic, clean label and non-GMO bakery products. A Bellarise representative also delivered a talk at IBIE centered on demographic insights to improve product development and marketing for Generations X, Y and Z.
During IBIE, Briess Malt & Ingredients Co. discussed how its team can help bakers with flavor, color and functionality during product development. Briess offers a broad portfolio of specialty malt flours and natural sweeteners, as well as pregelatinized, roasted, and sprouted grain ingredients to help make label statements like whole grain, reduced sugar, and non-GMO. All of its ingredient lines are made in the U.S., including its InnoSweet whole-grain nutritive sweeteners, BriesSpecialty malt flours, Insta Grains pregelatinized grain ingredients, BriesSweet gluten-free syrups and BriessRoast ingredients.
Bunge Loders Croklaan discussed its plant-based oils and fats and the sustainability merits of its supply chain. The company’s portfolio features bakery and confectionery fats, specialty ingredients and more sourced from soy, canola, sunflower, palm, coconut and shea. Company representatives offered insights into its Vream line of fat and oil solutions for pies, cookies, cakes and icings, tortillas and doughnuts.
The California Walnut Commission discussed the many ways it represents walnut growers and handlers in California, including through educational initiatives and promoting the versatility, quality and health of California walnuts. A California Walnuts representative discussed the potential for using walnuts in healthy breakfast cookies and snacks, often when an astute blend of health and indulgence is desired.
CAMCORP showcased its pneumatic conveying solutions for applications where automation of dry bulk ingredients provides a high level of repeatability and accuracy.
Cargill discussed its new PalmAgility bakery shortenings, developed to help fill a gap in its bakery customers’ portfolios by providing a single solution to a range of common challenges, including transportation, storage and performance. At IBIE, Cargill expanded the product line, bringing new products designed specifically for difficult Danish and icing applications. The shortenings offer reduced brittleness across a wider temperature range, allowing customers to store the ingredients easily, without sacrificing workability or texture. The line’s smoother, creamier texture results in faster mixing times and better ingredient incorporation than standard palm oil shortenings. Cargill also discussed its new Gerkens Duchess cocoa powder, designed specifically to impart a richer, chocolaty aroma and flavor to baked goods. It also provides an appealing mouthfeel and warm brown color to engage all senses.
Leadership from Columbus Vegetable Oils spent their time during IBIE discussed the benefits of forming great partnerships. Columbus Vegetable Oils talked what it brings to the table above and beyond its portfolio of baking industry fats and oils. The company offers technical experts who bring a high class of care and collaboration that goes into helping make its customers, and their products, a success. The company’s oil experts are loyal partners who integrate personal service and attention with innovation and customizable solutions.
At the Corbion booth at IBIE, the company discussed its standout offerings to help bakers respond to consumer demands, including its Verdad MP 100 clean-label mold inhibitor, SweetPro emulsifier line, clean-label tortilla conditioning and other enhancements to its broad portfolio of ingredient solutions for baking. Corbion also previewed its latest innovation under the Pristine brand, focused on clean-label dough conditioning. Corbion also offered talks on: “Enzymes as a Sustainable Way to Reduce Food Waste” and “Could Purchase Intent Be Influenced by New Sugar Label Regulations?”
Dawn Food Products unveiled its 2020 consumer trends report and introduced three new cake flavors—as part of the company’s “Inspired By You” innovation program—at IBIE. Dawn uncovered eight new trends to help customers capitalize on consumers’ evolving needs: Blissful Indulgence, #Eatertainment, My Food ID, Mashup Adventure, Enlightened Eating, Transparency 360, Twenty-Five/7, and Just for Me (click here for details). Its three new cake flavors available to bakers are Coffee, Coconut and Honey. The mixes can also take on new profiles when combined with added ingredients like spices, fruits and nuts. Dawn executives and team members also participated in several panels and education sessions throughout the show.
Delavau showcased its Accent 6500 Sodium Reduction Blend at IBIE, which reduces sodium with minimal impact on dough rheology.
At IBIE, Dorner showcased several conveyor systems designed to make baking and food processing/packaging applications safer and more efficient. Dorner’s booth included their newly redesigned AquaGard 7350 V2 Series Conveyors. Ideal for baking and packaged product applications, AquaGard Conveyors feature belt, positive drive belt, modular belt options in a variety of configurations. Also on display was Dorner’s AquaPruf VBT (Vertical Belt Technology) Conveyor designed for moving bulk products in vertical applications and Dorner’s innovative Chute Conveyor that brings products to lower elevations using gravity.
DuPont Nutrition & Biosciences discussed its broad toolbox of products and solutions developed just for the baking industry. Its range of ingredients can help bakers formulate for today’s market trends, improve product quality and freshness throughout shelf life, and optimize production for higher yield and less waste. Company experts talked about the range of available emulsifiers, including those for use in clean-label bakery products.
At IBIE, Flexco showcased its Novitool Aero Splice Press, FGP Food Grade Precleaner, Novitool Amigo Splice Press, and a variety of mechanical betl fasteners. The Novitool Aero Splice Press is ideal for splicing lightweight plied urethane and other thermoplastic belting in as few as 8-12 minutes. The FGP Food Grade Precleaner from Flexco removes dough, flour, oils, frosting, and other sticky materials from belts, and for monolithic belting, the Novitool Amigo Splice Press ensures tight pitch tolerance and discourages pinholes to create a smooth, endless splice that is less likely to stick to, tear, or mark the dough.
During IBIE, Grote Co. discussed the wide range of equipment that it manufactures to help processors slice and assemble products like pizza and sandwiches. Grote has introduced robotics to the sandwich assembly process, with capabilities for multiple applications, including: lidding and de-lidding, stacking, positioning and skilleting. Grote ran an automatic sandwich assembly line, complete with 3D vision and a lidding robot at IBIE.
At IBIE, HFI introduced HFI Marketplace, in partnership with product developers and R&D professionals. Through HFI Marketplace, HFI offers single units up to 4,000 lbs, from a select line of its safe, premium quality ingredients, with more ingredients coming soon.
Ingredion showcased solutions to help bakers reduce sugar, pack in plant-protein and develop clean labels.
JLS Automation unveiled its Peregrine robotic cartooning system at IBIE. The vision-guided Peregrine cartoning system from JLS features a distinctive construction. The high-speed system easily loads flexible bags, flow packs and other primary packages into tri-seal and other style cartons. The Peregrine is ideal for several markets, including bakery and snacks, confectionary, frozen foods, prepared foods, protein and ice cream treats.
Kemin showcased its complete line of shelf-life solutions during IBIE. Its latest antioxidant solutions help manufacturers achieve “claim-ability” in their bakery and snack products by using consumer-friendly, clean-label ingredients. These include consumer-friendly blends to help control oxidation of fats and oils, such as FORTIUM RVC rosemary extract and ascorbic acid; fat and oil solutions, such as GT-FORT plant-derived ingredients to assist with oxidation control by significantly delaying lipid oxidation; and new and expanded solutions to control microbes, prevent spoilage and control mold growth while creating appealing, high-quality tortillas and flatbreads.
Malt Products Corp. highlighted their non-GMO and organic products at IBIE. These included Malt Rite (malt extract); Oat Rite (oat extract); tapioca and rice syrup; tapioca and rice solids; molasses and molasses powder; agave; malted milk powder; and invert cane sugar.
Manildra Group USA discussed its portfolio of wheat ingredients, including Gem of the West vital wheat gluten, GemPro wheat protein, GemStar wheat starch and GemGel pregel wheat starch. The company also delivered a presentation on low-FODMAP foods related to digestive health. A cookie sample featuring GemPro wheat protein demonstrated how to significantly boost protein without impacting texture.
Matrix Packaging showcased two of its machines at IBIE. Matrix, a VFFS manufacturer highlighted the Morpheus Series and as the master distributor of Toyo Jidoki, the versatile TT8DN. Both machines offered a wide variety of packaging options.
MECATHERM presented its MECAFLEX line at IBIE. The flexible production line concept which has already been tried in Europe for several years now. It offers the ability to produce a wide range of products from different process combinations, including those with diverse baking tray types and formats. In addition to the equipment, the MECAFLEX features simple and high performance simulation and control tools. Thanks to this new MECATHERM offer, industrial bakeries can benefit from major flexibility, and thus manufacture quality products with a high level of industrial performance. MECATHERM also discussed its new M-NS divider, which employs the latest innovative technology to enable industrial bakers to produce high-quality crusty bread.
Messer made its debut at IBIE, discussing its technology solutions for achieving consistent results—from mixing to final freezing. Messer came to market in the Americas after Messer Group and CVC Capital Partners jointly acquired most of the Americas business from Linde AG. At IBIE, Messer discussed its multitude of freezing solutions, including the Messer cross-flow tunnel freezer, and technology for chilling mixer ingredients.
During IBIE, Milne MicroDried discussed its wide range of available dried fruits and vegetables. The ingredients can go directly into ready-to-eat products. The ingredients don’t have anything added, they aren’t fried and are minimally processed. Company representatives discussed the potential for using dried fruits and vegetables in a wide range of snack and bakery products, including snack mixes, scones, cookies and muffins.
At IBIE 2019, ORBIS featured its end-to-end reusable packaging solutions, from pallets for manufacturing to bulk containers for ingredient storage to tray/dolly systems for merchandising, to meet baking industry needs. In addition to carts, trays and dolly systems for bakery merchandising, ORBIS displayed products that can be used across industries, including the MultiTank™ for bulk handling, its intelligent packaging capabilities and its hygienic pallets.
Members of the Palsgaard team discussed available alternatives to shortening for cake premixes and long-shelf-life cakes. Palsgaard talked about how its carbon-neutrally produced and RSPO SG certified whipping-active, powdered emulsifiers offer possibilities for cost-reductions, lean label, non-PHO, additional softness, easy production and much more.
During IBIE, bakers visited the QUALISOY booth to discover how U.S.-grown, soy-based oils and shortenings offer functional solutions for cookies, cakes, icings, doughnuts, puff pastries, pie crusts and more. QUALISOY also offered a presentation featuring Food Network baker Emily Ellyn discussing the state of the baking industry now that PHOs have been removed, QUALISOY oils expert Frank Flider exploring recent functionality test results, Datassential’s Colleen McClellan speaking on consumer trends, and a soybean farmer discussing the importance of sustainable farming practices to meet customer demand.
At the Reiser booth, company staff demonstrated a wide range of bakery machinery, including Vemag dividers, depositors, sheeters, extruders and coextruders, checkweighers, cookie dough depositors, bar extruders, batter depositors, coextrusion systems, brownie sheeters, pie fillers, and more. Reiser also discussed the versatility of its Seydelmann bowl cutter for repurposing trim, reducing inclusion particle sizes and more.
As part of The Ingredient House exhibit, Renmatix discussed its plant-based Nourovant ingredient solution. Renmatix developed Nouravant from the botanical building blocks of plants: cellulose and lignin. It has capabilities for use as an egg replacer or extender, a clean-label cellulose replacement, freshness extender, fat replacement or extender, and as a clean-label emulsifier, including in gluten-free baked goods.
RK Environmental Services and its sister company Comprehensive Food Safety (CFS) showcased its services at IBIE. RKE provides pest management and related services exclusively to the food industry. CFS provides food safety consulting, auditing and training.
Schubert demonstrated its new lightline machine series, which lets customers master standardized packaging tasks with great efficiency and high quality—all at attractive purchase costs and short delivery times. It consists of three machine types: The lightline Cartonpacker, the lightline Pickerline and the lightline Flowpacker. The Schubert Flowpacker can be equipped with four different sealing technologies. Also, the new patented technology makes it possible to program sealing to the millisecond and ensures constant sealing times. For each flow-pack, the cross-sealing unit immediately adapts to the variable speed of the upstream pick-and-place robots. The flying cross-sealing unit can be integrated into every Flowmodul and combined with other sealing technologies. All Schubert TLM machines can be connected to the new GRIPS.world digital platform to manage predictive maintenance. By establishing its North American headquarters in Charlotte, NC, and with sites in Dallas and Toronto, Schubert is expanding its customer support across the continent.
SCS Global Services is a leading third-party certification body specializing in food safety, quality and sustainability certifications. SCS’ certification services include: SQF, BRC, Non-GMO Project, Organic, Gluten-Fee, & RSPO Palm Oil. See complete service offerings here.
Shepherd’s Grain introduced new sustainably grown, soft white flour products at IBIE, including its new Soft White Enriched Pastry Flour, designed for pastries and baked goods, joining the company’s full line of non-GMO flour products. From savory and sweet pies, tarts, croissants and puffs to quiches, eclairs, cannoli and strudels, the new Shepherd’s Grain Soft White Enriched Pastry Flour (ADM LA #817215) is made with a superior wheat variety known for providing consistent, high-quality flour that is ideal for pastry use. Shepherd’s Grain farmers practice soil-regenerating, no-till farming that improves the quality of the land and soil, preventing erosion and improving nutritional sequestration in the soil. Shepherd’s Grain featured several special guests in the booth, including 2019 James Beard Foundation semifinalists Kit and Jesse Schumann of Sea Wolf Bakers, and Al Iredale from Seattle-based Blazing Bagels.
During IBIE, Stäubli discussed its mechatronics solutions for the bakery industry, including its robotics capabilities. Company representatives talked about how Stäubli has helped bakery companies overcome labor challenges, reduce labor costs and increase productivity. The company demonstrated how its hygienically designed wash-down-ready robots are often ideal for primary handling and packaging applications.
At IBIE, Tate & Lyle experts were on hand to share insights related to baking industry trends, including the impact of FDA’s exemption of allulose from the “sugars” and “added sugars” line of the Nutrition Facts panel, the result of a comprehensive nutrition-based review by the FDA in response a petition from Tate & Lyle (previously, allulose was required to be included in the Sugars and Added Sugars lines of the Nutrition Facts Panel, even though it is virtually calorie-free). The company showed its DOLCIA PRIMA allulose via prototypes like a reduced-sugar soft and chewy chocolate chip cookies and red velvet cupcakes.
VDG (Van der Graaf) showcased the all 316-stainless steel continuous profile SSV Sanitary drum motor with the belt profile machined directly onto the drum to drive food conveyor belts without the use of sprockets; reducing washdown time, eliminating foreign material contamination, and increasing the overall level of sanitation. They also showcased the new IntelliDrive™ design drum motor with permanent magnet motor technology for unsurpassed energy efficiency, space savings and operator safety.
Wherefour demonstrated new features of its traceability and ERP software, including modifying recipes on-the-fly during production, a new option to pull inventory via bar-code scanning, and its integration with Sage Intacct accounting software.
Zeppelin Systems USA highlighted KroMix, Codos NT, and DymoMix at IBIE this year. KroMix, specifically designed for more efficient dough production, was the company’s Innovation Showcase at IBIE 2019. Among its solutions on Continuous Mixing and Hydration, its improved and re-designed continuous mixing and kneading system CODOS NT was on display. It provides a constant quality of dough around the clock so you can always achieve the same results at all times, and it is versatile enough to be used for all types of dough.
The 2019 International Baking Industry Exposition (IBIE)—the most comprehensive event in the Western Hemisphere for the grain-based food industry—recently wrapped up its largest show to date in Las Vegas. From September 7 to 11, over 20,000 baking industry professionals from around the world met with nearly 1,000 exhibitors—237 new to IBIE—on the largest show floor in IBIE’s 100-year history. Baker participation increased nearly 10 percent over the 2016 IBIE.
Much of the growth has come from international markets with attendees hailing from more than 100 countries and making up nearly 30 percent of the total attendance, with the largest participation from Brazil, Canada, China, Colombia, Japan and Mexico.
See above for a slideshow wrap-up of snack, baking, and equipment companies that attended this year.
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