IBIE 2022 round-up: baking industry showcases equipment, ingredients, new products

Attendees who visit AAK’s booth were able to taste several concepts that showcased solutions made possible with AAK’s multi-sourced specialty fat and oil solutions for a range of baking applications. Its chocolate cake with caramel-flavored icing, topped with sweet and salty sprinkles and candied pecans, featured its AkoSun 46-53XP high-oleic sunflower oil, and its Cisao 8315 non-hydrogenated palm oil solution. Its white chocolate chunk cookie dipped in dark chocolate showcased its plant-based butter solution, as well as AkoVeg 160-04 refined coconut oil, AkoSun 46-79 high-oleic sunflower oil, Cebes 29-01 NH, and Cebes 21-20.

ADM featured the latest bakery and snack trends with concepts focused on meeting the evolving demands of consumers today and tomorrow. It also recently achieved net carbon-neutral status for the company’s U.S. flour milling operations, an industry first of its kind and scale. At its booth, ADM featured a Biotic Blueberry Apple Crisp Bar, with a pro- and postbiotic, a vegan and gluten-free Espresso Black Bean Brownie Cookie featuring its botanicals portfolio, and a Spicy Garlic Low Carb Cracker, with only 6g of net carbs, chia seeds, and an ancho chile pepper flavor.

At IBIE, Ardent Mills showcased the use of chickpeas in baking applications. Ardent Mills offers a chickpea flour and also a roasted chickpea flour. 47% of Americans say plant-based eating is important to dietary/eating goals, according to the brand’s new fall survey, and 96% of consumers are familiar with chickpeas, although only 17% accurately identify chickpea as a grain.

Bartek highlighted its new Uphold Clean Natural Mold Inhibitor Booster at IBIE. The booster, a proprietary acidulant-based ingredient system, boosts the performance of NMIs, extends mold-free shelf life, and lowers ingredient cost-in-use—all while minimizing the negative sensory attributes often associated with NMIs.

At IBIE, Cargill showcased its commitment to the bakery industry with new solutions that offer improved functionality and address prevailing consumer trends around personal and planetary health. It debuted its new soluble corn fiber, which supports sugar reductions of 30% or more, while also giving products a fiber boost. It also added RSPO-certified segregated palm olein and palm stearin to its North American portfolio. At its booth, it offered a Reduced Sugar Linzer Cookie, with 50% sugar reduction, to attendees, as well as a Savory Spinach Pinwheel with onion and garlic, made with PURIS pea protein, soy flour, canola, and lecithin.

Cimcorp displayed its fast, modular, scalable automated solution for optimizing bakery order fulfillment, which was named an honoree in the BEST in Baking Awards program. Its bakery solution combines buffer storage and order picking into one operation, meeting high throughputs with 100-percent order accuracy. With its gantry design, the equipment can handle a large volume of inventory stored in standard crates, trays, and totes stacked across a high-density floor-based storage area. This design maximizes storage space, eliminates expensive racking, and makes it easy to clear the entire storage floor for sanitation.

Corbion showcased ingredients for extending product shelf life, increasing operational efficiency, reducing waste and protecting against price and supply variability. Visitors to the Corbion Booth learned about its new customer support offering, 360° by Corbion. Encompassing Corbion's four key areas of Sustainable Food Solutions services (applications, technical service, market insights, and models and calculating tools), it was created to help customers take their product development process to the next level of innovation, efficiency, and profitability.

Dawn Foods showcased the most popular trends in bakery, including insights from its 2023 Global Trends report, at IBIE. The booth was separated into the four trend areas, as well: Technology Transformation, Experience Exploration, Daily Delights, and Mindfulness Matters. Every recipe showcased at the booth tied into the trends. It also showcased a new glaze for doughnuts, which never melts or becomes gooey. Booth attendees were treated to whole doughnuts, as well as samples of cakes and other sweet goods, and encouraged to use the #YouDeserveADonut hashtag to share pictures on social media.

Harvest Advanced Manufacturing for Bakeries simplifies the complex requirements of manufacturing baked goods products. It helps in creating production schedules, grouping like items, managing unique baked goods changeover requirements, all while tracking granular costs throughout the multi-site/multi-line manufacturing and wrapping processes. The software was awarded the Innovation Showcase award IBIE, and this is the company’s second time winning, the first being at IBIE 2019 for Harvest DSD.

IFF presented at IBIE for the first time, with a booth theme of “Bakery Beyond Tradition,” signaling a new chapter in the bakery category for IFF after its 2021 merger with DuPont’s Nutrition & Biosciences business. Today’s IFF combines functional ingredient and flavor expertise, bakery solutions, and product design capabilities for grain-based applications. Featured ingredients included ENOVERATM 3001, an enzyme-only solution that replicates the robustness and functionality of conventional dough strengtheners; RE-MASTER VANILLA, which can be customized according to product development needs; and Taura by IFF, real fruit and vegetable inclusions for healthy bakery products.

Kemin Industries launched SHIELD Pure, a new clean-label mold inhibition solution that offers bakers a 1:1 replacement for synthetic mold inhibitors, at IBIE. This 1:1 replacement for traditionally used synthetic mold inhibitors, can be used to achieve extended shelf life of baked goods such as white breads, tortillas, and more—without any negative sensory impact.

Visitors to Kerry’s IBIE booth found a range of solutions to reduce food waste through enzymes and preservation. The brand spoke about its efforts around reducing food waste, and how it has extended the shelf life of approximately 34.5 billion loaves by 75% through advanced preservation technology. Kerry also launched an online indicator for both manufacturers and consumers, which shows how they can reduce food waste.

At IBIE, KPM Analytics spoke about four trends it has identified that are affecting the market: Automation has been amplified by a depleted work force; Whole wheat / high-fiber options are a necessity in product lines; Data is in high demand to understand batch-to-batch quality variations; and with high inflation, mediating ingredients costs is a top priority. Its equipment, such as its Alveolab and its TheiaVu compact vision inspection system, were also on display.

At IBIE, MECATHERM presented M-Care, its new intuitive predictive maintenance application specifically designed for industrial bakeries using MECATHERM equipment. M-Care makes it possible to promptly detect anomalies on equipment and to guide operators and maintenance teams on the first level checks to be carried out. The aim is to prevent breakdowns and optimize the availability rate of production line equipment.

At IBIE, Messer showcased its new, patented Wave Impingement Freezer for individually quick frozen (IQF) foods like inclusions or pizza toppings. It combines the efficiency of nitrogen impingement freezing with an adjustable wave-action to improve product quality and reduce labor requirements. In addition, its Spiral Freezers, good for processing products like whole pizzas, snacks, and burritos, were on display. These freezers provide flexibility and can boost productivity on existing lines. Easy to operate and maintain, they offer large freezing capacity of up to 10,000 pounds per hour in a small footprint.

METTLER TOLEDO Product Inspection presented its new X34C x-ray system for small, individually packed products at IBIE. It’s ideal for inspecting a variety of confectionary, snack, and bakery products immediately after packages exit a high-speed flow wrapper or pack sealer. At the show, the X34C was mounted on a loop conveyor with a C35 AdvancedLine checkweigher that features FlashCell to demonstrate how these systems can be used for high-throughput production lines.

ORBIS showcased its new retail-ready merchandising trays that offer a sustainable, efficient replacement for the manual shelf-replenishment process. The trays are also an IBIE Best in Baking award recipient. It also showcased products and systems designed to improve the flow of product, drive sustainability, and enhance supply chain performance.

Right before IBIE, Precision Food Innovations (PFI), a manufacturer of sanitary conveying and bulk material handling equipment for food processing operations, announced that it has rebranded and will now be known as PFI. The change impacts the look and feel of the brand, as well as its website, which is now pficonveyors.com. At the show, PFI showcased its new branding and a running conveyor line. For its conveyors, PFI handles the building, installation, and preventative maintenance, and can also help with customer training.

At the RBA Bakers Center, Primera Technology held a demonstration of its Eddie printer at the show, which is designed to print patterns, logos, or characters directly onto cookies, fondant, macarons, marshmallows, candies, doughnuts, and more—no hand piping, frosting sheets, or edible printer paper needed. It is the first and only NSF International and GMP-certified ink printer, and can print one cookie in 10 seconds or 12 in two minutes. A carousel feeder rotates the cookies into position, while the printer pulls in cookies one at a time before printing them, then putting the cookies back on the carousel—no drying time needed.

Puratos’ booth included the Artisan Marketplace, an interactive hub providing hands-on experiences for attendees looking to hone their artisan baking skills. As part of The Sourdough Experience demonstration, attendees were able to access Puratos’ Sourdough Library through the magic of virtual reality and get a first-hand look at historic sourdough samples from the Library in Belgium. Puratos also received the 2022 BEST in Baking award for Workforce Development in honor of its first Bakery School in the U.S., in Pennsauken, NJ.

Rexfab displayed its new Pan Stacker-Unstacker at IBIE. The machine’s technology comes in the form of a fully-electric system. By using electromagnetic technology and servo-motors, Rexfab’s Pan Stacker-Unstacker ensures smoother, gentler pan stacking and unstacking. It also completely automates pan handling processes, eliminates the need for expensive compressed air, eliminates chain stretching, minimizes pan damage, and limits pan jams.

Regal Rexnord Corp. displayed new products in the Rexnord KleanTop line. The PacTitan Pro Belt, alongside a new series of Active Drive Spiral Belts and the new 1600 Plastic Belt Series, were on display, and visitors were able to view a demonstration of all of the belts. Regal Rexnord will also feature a new series of Active Drive Spiral Cage Belts. These belts are designed to be actively driven from the inside edge by the drum via conical tips, eliminating the risk of overdrive. Customers can choose from different belt styles to meet the needs of their application: grid-style, or link-style.

Tate & Lyle recently acquired Nutriati, a developer and producer of chickpea protein and flour. For its booth attendees, it had a vegan blueberry muffin made with Artesa 10 Chickpea Flour and Artesa 60 Chickpea Protein concentrate, as well as Cheesy Chickpea Crackers made with the chickpea flour and X-PAND’R SC Starch. It also had keto-friendly cheesecake, in blueberry and strawberry flavor, available for attendees, with the crust made from its PROMITOR soluble fiber. The cheesecake included DOLCIA PRIMA DS Allulose, INTESSE Stevia sweetener, PULPIZ A starch, PFT 200 and 400, and SPLENDA Sucralose, 25% solution.

Wherefour highlighted its ERP and traceability software at IBIE with added features making it easier for bakeries to manage and produce their daily orders. The software now allows work orders and “production batch sheets” to be produced directly from customer orders. Production batch sheets can be set to show all the sub-recipes required to make each product, or just the top-level recipe, to match the bakery’s desired workflow. For bakeries that do their own distribution, the platform now also collates invoices into a single PDF for each customer, or a combined invoice PDF for a set of customers or a delivery route.