IBIE 2019

A cornucopia of innovation at IBIE 2019

By Gill Hyslop contact

- Last updated on GMT

A sight for sore eyes! Pics: IBIE
A sight for sore eyes! Pics: IBIE

Related tags: Lesaffre, Delavau Bakery Partners by SafPro, Ardent mills, Brolite Products, Healthy Food Ingredients, Bartek, Bunge Loders Croklaan, Malt Products Corporation, Palsgaard, Cargill

Exhibitors use IBIE as a launching pad for their latest advancements and this year, attendees will not be disappointed with the extensive array of novel products.

IBIE’s Innovation Showcase – located in the Las Vegas Convention Center Grand Concourse over the four days of the event (September 7-11) – puts the bakery industry’s newest advances on full display.

Over 60 products have been chosen for the 2019 event, including Lesaffre Yeast Corp’s (booth 5761)​ Fleurage Seeds and Fleurage Semolina.

Fleurage is the first-of-its-kind concept of topping ingredients to personalize the taste of baked goods. The seeds and semolina provide an aromatic flavor to a range of finished products, including pretzels, breads, rolls, crackers, bagels and pizzas.

Delavau Food Partners was acquired by Lesaffre last year and was rebranded as Delavau Bakery Partners by SafPro (booth 727). ​Its Accent 6500 Sodium Reduction Blend will be featured on the Showcase, which allows producers to reduce salt by up to 45%.

All the company’s formulations are designed to optimize dough rheology and finished product attributes, but the addition of Accent 6500 will negate the development time impact of sodium reduction, improve the stability of a reduced sodium system and reduce the dough stickiness of a reduced sodium system.

Another candidate on the floor is Ardent Mills’ (booth 7237)​ White Sonora Wheat, which has a buttery yellow color, sweet lasting flavor and nutty texture. According to the company, the wheat is versatile and is available in various formats, including flours, seeds, multigrain blends and IQF.

Brolite Products’ (booth 2127)​ Pane Bucato is a base used for the production of ciabatta bread, giving the bread its characteristic open texture and chewy crust. The ciabatta will not fall apart when made into a sandwich, even with extra sauces and messy toppings. Pane Bucato is made from non-GMO wheat.

Healthy Food Ingredients (booth 660)​ is introducing HFI Marketplace, an online platform that makes it easier for its customers to place ingredient orders. HFI Marketplace offers wholesale quantities, beginning with single units up to 4,000 lbs.

The company is also encouraging manufacturers to partner with it to tell their story and connect show attendees to the farm.

HFI supports the sustainable agriculture movement and has partnered with a multinational customer on a project in which HFI is the first North American commercial processor of the perennial grain, Kernza. The partnership has allowed its customer to tell the story of Kernza and its regenerative properties, including its reduced carbon footprint.

HFI’s booth will feature live crops growing in soil, including harvested grains and pulses people can touch to connect to the farm. It will also be giving away planting seed packets for attendees to plant their own ‘seeds of sustainability.’

Showcase and more

While the Innovation Showcase is a must-see stop, IBIE’s entire trade floor will be bursting at the seams with novel products.

Bartek (booth 856)​ will be launching a blend of rice flour and fumaric acid for use in artisan and pan breads.

The company also just purchased a reactor to expand maleic anhydride capacity ahead of anticipated long-term growth in the global acidulants market.

Bunge Loders Croklaan (booth 1535)​ produces plant-based oils and fats and claims to have ‘the industry’s most integrated and sustainable supply chain.’ The company will be launching its full line of cream specialty shortenings for cookies, pies, and cake/icing.

The three shortenings all have a clean taste and are simple to work with given their wide temperature tolerance and extremely smooth consistency. The first gives icings a bright white appearance, light texture and eliminates post-hardening. The second enhances adhesion of glazes and icings on donuts and reduces glaze cracking. And finally, Vream for tortillas improves rollability.

Oats - MPC

Malt Products Corporation (booth 6733)​ will showcase its recently enhanced OatRite portfolio of liquid and dry oat extract sweeteners. OatRite is made from non-GMO whole grain sprouted oats, which are high in protein, minerals and antioxidants.

The syrup has a mild sweetness and oat taste and aroma, but also aids with browning (maillard reaction), crystal control for frozen products, improved texture and extended shelf life.

The company will also feature a variety of products from its MaltRite portfolio of malted barley extracts, which is highly pertinent to one of baking’s biggest trends: sourdough bread. MaltRite increases the availability of essential micronutrients, making the bread even more nutritious. 

It adds sweet, earthy notes and aids the fermentation along with assuring a golden-brown crust.

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Palsgaard (booth 7389)​ will be showcasing its two ranges of powdered whipping-active cake emulsifiers.

Emulpals is specially designed for premixes, while Palsgaard SA is optimized for long shelf-life cakes. Both are suitable for all cake types, from layer cakes and Swiss rolls to cupcakes and muffins.

The emulsifiers are plant-based and made in 100% CO2​-neutral facilities: a claim that – to the company’s knowledge – no other emulsifier manufacturer can make. Its palm oil ingredients are RSPO-certified, enabling it to offer its complete product range as MB- or SG-certified.

Concepts presented at IBIE will include a vegan, gluten-free and lean label brownie made from a premix containing Emulpals 130, and a Matcha, Chai and Taro tea layer cake featuring Palsgaard SA 6600.

Cargill (booth 451)​ will have experts will be on hand to discuss new product developments and trends in the bakery market.

Cargill recently completed a study of consumer perception to plant-based proteins and will share how bakers can use those insights to drive product sales.

It will also showcase four new products of its PalmAgility line of palm shortenings – launched earlier this year – designed to stand up to some of the most challenging baking applications, including icings, Danish pastries and donuts.

Attendees will also get a preview of the company’s Gerkens Duchess cocoa powder, designed by its cocoa engineers specifically for use in bakery.

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