iba 2018: industry insight, trends and NPD

By Gill Hyslop contact

- Last updated on GMT

With virtual bakery tours, iba visitors will have the opportunity to visit bakeries all around the world using VR glasses. Pic : Tartine Bakery, San Franciso
With virtual bakery tours, iba visitors will have the opportunity to visit bakeries all around the world using VR glasses. Pic : Tartine Bakery, San Franciso

Related tags: iba, Bunge Loders Croklaan, Fazer Mills, IPS-ingredis, Maquinaria Vinas, Mecathern, BW Flexible Systems, Procys, Unicorn Ingredients

At this year’s event – being held in Munich, Germany, on September 15-20 – a swathe of exhibitors will be showcasing their innovations and solutions for bakers and confectioners – from raw materials and baking ingredients to equipment and packaging solutions, and nail-biting championships.

World championships (Hall 3 Stand 228)

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The UIBC Junior World Championship of Confectioners is taking place at iba for the first time.

The teams from Brazil, China, Germany, Iceland, Japan, Norway and Taiwan have been tasked to create ‘sweet masterpieces,’ including a cake, a dessert plate, pralines and sculptured figurines.

“Visitors to the trade fair will see the future of the confectionery trade, the young elite and certainly some of tomorrow’s stars here,”​ said Gerhard Schenk, deputy president of the International Union of Bakers and Confectioners (UIBC) and president of the German Association of Confectioners (DKB).

The winner will be decided through visitor votes.

The trade fair is also hosting a range of other demonstrations, including a presentation by Guenther Koerffer, Royal Confectionery for the Swedish Court.

Clean label liquid margarine: Bunge Loders Croklaan (Hall A4 Stand 190)

Bunge Loders Croklaan launches Delica Pro Gold

Bunge Loders Croklaan is debuting Delica Pro Gold, its next-gen liquid margarine, at IBA. The plant-based, clean-label margarine, which is suitable for both artisanal and industrial bakeries, is a non-hydrogenated product without e-numbers and contains no artificial colors or flavors.

“The real challenge was to create a liquid margarine without emulsifiers”,​ said Bernd Brinkmann, innovation director, EMEA, for Bunge Loders Croklaan.

“We overcame this challenge by adapting the formulation with a virgin oil mixture with high emulsifying properties combined with a new production process”.

Delica Pro Gold is low in saturated fatty acids, based on a balanced blend of plant-based oils, including wheat germ, corn and linseed. Its nutritional profile includes a 3:1 ratio of omega-6 to omega-3 fatty acids and vitamin E.

Moreover, the emulsion grants a calorie reduction of 20% in a 1:1 replacement of conventional oils and fats, tapping into the health trend of lowering calorie intake.

Visit us at IBA from 15 -20 September 2018, stand no. 190, Hall A4.  

World’s first enzyme for low-FODMAP baking: Fazer Mills (Hall A4 Stand 177)

Fazer

Finnish miller and oat producer Fazer Mills has developed a unique enzyme-based solution that provides a low-FODMAP feature for wheat and rye baking.

The patented LOFO enzyme is incorporated into Fazer’s LOFO improver to provide bakers with a convenient baking solution for low-FODMAP bread and other baked goods.

FODMAPs are poorly digestible short-chain carbohydrates that can cause digestion complication.

It is forecast to be the next ‘gluten-free.’ Scientific research has found that fructan, rather than gluten, is the wheat compound that triggers the symptoms that people with non-celiac gluten sensitivity experience.

Fazer LOFO has proven to decrease the fructan content of bread by more than 50% compared to reference products in straight-dough baking processes. The improver is suitable for different types of bread and does not change the taste or other key properties of the final product.

“We are extremely happy that our long-term R&D work gets commercialised. This is the point where a patented invention really becomes a meaningful innovation. I think Fazer LOFO solution can address the needs of many consumers and help them enjoy tasty and healthy bread again,”​ said Fazer’s head of Research, Jussi Loponen.

Sourcing ingredients digitally: IPS-ingredis (Hall A4 Stand 592)

Coconut

IPS-ingredis will be showcasing its Digital Platform, a tool that helps global buyers and suppliers with their sourcing and supply activities.

The digital trading platform is accessible from anywhere in the world and is supported by an international team of trade experts, from sales and sourcing to logistics and finance.

According to the company, there has been a dynamic shift in the trade of ingredients to online mediums.

Global manufacturers are looking for cost-effective, convenient and reliable methods of finding the right ingredients for their products. The challenge is not only in finding the ingredient, but also knowing which supplier and channel to trust.

“Our primary goal is being able to source the highest quality ingredients, from the most trusted suppliers in global markets. Buyers are mainly interested in cost and ease of use, however achieving a clean product label, offering sustainability credentials, and a strong nutritional profile are important to modern day consumers,”​ said Roxanne Sagun, trade manager (South East Asia) for IPS-Ingredis.

High production, handmade breads: Maquinaria Viñas (Hall B2 Stand 436)

2 detail_Iba_pain_carre_mvinas

Barcelona-based Maquinaria Viñas will exhibit its most versatile and complete version of the Plaff Plaff H20 Advance bakery production line, which produces products with an artisan quality, as if they were handmade.

A new feature is that the machine is fed automatically with the help of an elevator that pushes the dough into the dough block portioner (Chunker module).

Round bread and rolled bread formats can be attained using the Rollingform and Sferaform modules, although the equipment without modules can also produce ciabatta or rustic bread of any thickness, width or length.

An improved module, Deposit plus, automatically deposits the products at the end of the line.

A new functionality – a system of reporting and analysis of production currently in the development phase – will also be presented at iba.

The company will be hosting daily demonstrations using this equipment to make petit pain carré, rolls, rolled bread and rustic bread.

Industrial solutions: Mecathern (Hall B2 Stand 150)

Mecatherm

Mecathern is launching three new industrial solutions at iba, including the M-TA oven, the M-UB conveyance system and the M-NS dividing machine.

The innovations are perfectly in line with the fast evolution of consumption trends and meet industrialists’ needs of solutions that manufacture a great variety of quality products, while optimizing business costs.

The new M-TA oven is unique on the market and is flexible, precise and smart, while the new M-UB is a universal and modular conveyance system permitting a delicate handling of products. Finally, the new M-NS dividing machine highlights the French know-how as well as ensuring an impeccable product quality thanks to its precision and simplicity.

The company is also showcasing different 4.0 industrial tools designed to help customers throughout all life-cycle stages of their project.

Flow wrapper and bagger: BW Flexible Systems (Hall 5 Stand D70)

BW Flexible Systems are exhibiting its Merlin Blu flow wrapper and DoyZip 380 VFFS.

The flow wrapper is hygienic, easy to clean and suitable for all Hi-care environments. It features tool-less strip-down infeed and an ergonomic design that enables tool-less fast changeovers.

The DoyZip 380 is a versatile intermittent motion servo bagger capable of producing all bag formats with or without zip, including Quad, Pillow and Block Bottom bags, as well as Doy bags with a stand-up height of 380mm.

It is efficient, reliable and easy to use with an AB Control System and Automatic film tracking and alignment.

Food print: Procys SAS (Hall A6 Stand 290)

Food print

Procys will be presenting its online printing with food ink solutions at iba.

The industrial system allows a customize printing on products according to customers’ needs and works with natural food inks (brown for caramel based and magenta for the beet based).

The system is suitable to print on different types of products such as biscuits, nougats, macarons, donuts, wafers, brioches and candies.

Version from 1 to 4 rows is a mobile system for printing on one to four rows that can be moved on several lines. The system can be installed in front of a flowpack to print before individual packaging.

Version 5 rows and more is a fixed system installed before or after the oven

Seeds and grains: Unicorn Ingredients (Hall A4 Stand 571)

Unicorn

UK-based Unicorn will be displaying its range of seeds and grains, including sesame, pumpkin and poppy seeds, sourced from around the globe. It will also be displaying pre-mixes for bread and biscuits and specialist ingredients for eco and organic bakery products.

“As we continue to expand, our strong global relationships with producers and our intelligent approach to the supply chain means you can rely on us to make sure your business has a consistent supply of premium quality, farm-traceable ingredients,”​ said joint MD, Frank Horan.

Unicorn has attained the BRC Global Standard for Agents and Brokers certification as well as the Soil Association Organic certification.

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