AIT Ingredients

AIT Ingredients has developed two new pulse-based premixes for healthy breads, high protein and source of fiber. Eat Healthy Pulses contains a blend of pulses flours (chickpeas, split peas and yellow lentils) “that allow you to make a classic bread with bright crumb, ideal for everyday use.” Eat Healthy Pulses&Co is a creative version which contains a blend of pulses flours (chickpeas, split peas and green lentils) incorporating crunchy lentils for a touch of crunchiness and parsnip powder for an aromatic and sweet taste.

Backaldrin

At IBA 2018, the aronia berry made a grand entrance in bread and cake creations by Backaldrin. The superfruit contains many phytochemicals and a high proportion of vitamins and minerals. Red and blue plant pigments give the berry its deep dark red color, which in turn lends bread and pastries an unusual violet color. The new clean label AroniaMix convinces with a wide variety of recipes. Application possibilities are unlimited as AroniaMix can be added to any type of bread and roll dough. The recommended dosage is 10-25 percent, but can be adjusted as desired. AroniaMix not only provides visual appeal, but also enhances baked goods with the valuable components of the power berry.

Böcker

Sourdough specialist, Ernst Böcker GmbH & Co. KG, introduced a variety of new fermentation ideas. The company presented pasty sourdough products in pumpable quality: smooth consistency, packed in 1,000-liter containers that can automatically be emptied. Bakery products with grains and sprouts inside can now be produced easily in high mechanized production sites. Also new were ready-to-use liquid active sourdough products: for more flavor and safe sourdough declaration and gluten-free sourdough products for quality enhancement and easier production of gluten-free bakery wares.

Bühler

The close alliance between the Haas Group, the world market leader for machinery designed to produce waffles, cookies and other baked goods, and Bühler, the world market leader for grain processing equipment, has given rise to a unique center of expertise covering comprehensive systems for the bakery industry. The partners introduced themselves as a single entity for the first time at IBA 2018.

Bunge Loders Croklaan

Bunge Loders Croklaan launched Delica Pro Gold, its new, next-gen liquid margarine. The plant-based, clean-label margarine for artisanal and industrial bakeries was featured for the first time at IBA. Delica Pro Gold is a liquid, non-hydrogenated margarine without E-numbers and contains no artificial colors or flavors. This innovative fat formula has exceptional functionality.

Couplet Sugars

Couplet Sugars presented a fondant powder with 30 percent less sugar through the clever use of fiber formulation. The move illustrates how even the sugar industry itself is having to develop reduced sugar solutions. Various bakery concepts using the ingredient were presented at IBA 2018.

Crop’s

Crop’s presented Fruit Puree Portions, a line of single frozen pieces for ultra-convenience in dosing. Fruits in the line include blueberry, lime, lychee, passion fruit and raspberry.

DeutscheBack

Together with its sister companies Mühlenchemie and SternEnzym, DeutscheBack GmbH & Co. KG presented solutions for the whole production chain for baked goods. The relevant skills range from flour treatment to the results of the baking process. The aim is to coordinate all the steps in the production chain in order to achieve maximum profitability while meeting the demands of the market. Examples include new applications that keep costs under control in spite of the rising cost of gluten, prevent acrylamide formation or meet the growing consumer demand for bakery products supplemented with protein and micronutrients.

GEA

GEA highlighted its innovative process and technology solutions for the bakery and pasta processing industries at IBA 2018, the world’s leading trade fair for bakery, confectionery and snacks. In a market with continuous growth, it is of fundamental importance to be able to create unique, innovative products quickly. Under the motto "Make Delicious Possible" GEA takes care of the specific requirements of each individual recipe. Representatives from GEA Comas, GEA Imaforni and GEA Pavan were available to walk visitors through the process lines and demonstrations. Representatives from Pavan presented the solutions offered for manufacturing snack pellets, stackable chips, directly expanded snacks and all kinds of breakfast cereals.

Hoche Butter

Hoche Butter presented a wide range of butter and butterfat solutions to target the German bakery space.

IREKS

IREKS presented various new products and recipes with which bakeries can strengthen their artisan identity and realize trendy ideas for their customers. The new products and recipes were shown at three individually designed activity areas, each representing its own separate island of inspiration. Handwerk – Art & Craft of Baking shoed how the combination of traditional skill, creativity and innovation could be united in the malt cuvée Craft-Malz. The composition of high-quality specialty malts from the IREKS company's own malthouse is rounded off harmoniously with aromatic hop oil. Whether as a basic product or in an unusual combination with ginger, coffee, elderberry or smoked paprika – one's own joy of experimentation is practically unlimited with this product. Whoever is not satisfied with bread, rolls and baguettes alone can be inspired by the numerous snack ideas of the “CRAFT Heroes.”

Lallemand

Lallemand In order to offer a natural and vegetarian source of vitamin D, Lallemand has developed a process to treat yeast to a UVB light and become rich in vitamin D2. After this step, the VitaD baker’s yeast is heat inactivated for better stability during its 2-year shelf-life. In baked product formulations, it can be added with the other ingredients to be used as a source of vitamin D.

Lesaffre

Lesaffre used the IBA 2018 trade fair to celebrate its 50-year presence in Germany. “IBA is the German trade fair most visited by bakers, as such it’s an ideal platform for meeting our customers,” notes Ksenia Armsprach, Head of Marketing at Lesaffre Germany. The IBA fair was also an opportunity for their German subsidiary to promote its products especially the new Livendo Freyja liquid sourdough range and the FALA yeast range, well-known for its osmotolerant properties especially adapted for use in sweet dough/pastry.

Limagrain

Limagrain Céréales Ingrédients (LCI) has launched Cereclean, the newest addition to its clean label range, developed in response to the awareness and expectation of natural and clean ingredients. Cereclean is a preservative that provides the same results as a chemical preservative such as calcium propionate (additive E282), potassium sorbate (additive E202) or alcohol. Cereclean is a fermented wheat flour with a controlled fermentation process, which provides a targeted production of naturally occurring organic acids to keep bakery products fresher for longer.

MIWE

MIWE presented an insight into their world of products and technologies, with more on hand than individual ovens, freezers and feed systems. The company highlighted its holistic consulting approach, which helps customers achieve better processes, better products and, ultimately, better business. The latest addition to their portfolio is MIWE-Orbit.

Ruitenberg

Ruitenberg presented new concepts to respond to current customer trends worldwide. The company highlighted new savory fillings, especially for vegetarian snacks. Also, visitors were able to experience edible ink in 2D printed bakery products such as Dutch egg cakes.

Sonneveld

Sonneveld presented ProSon, a block bread improver combining the advantages of paste and powders in a single product. This is the secret behind ProSon, an innovative invention by Sonneveld for artisan bakers who are looking for quality and convenience. Proson has been specially developed for the quality baker who wants to meet the demands of today’s consumer. The ProSon range includes bread improvers for all types of bread and all processes, such as white, brown, wholegrain, fruit, luxury and crusty breads. At IBA 2018, the Naturli brand presented a sausage roll containing their minced meat based on plants.

Valrhona

Valrhona introduces Inspiration, the first ever range of fruit and nut couvertures. This innovative new couverture is created entirely with natural ingredients for vibrant colors and flavors. The product concepts are naturally dairy free. Flavors in the line include strawberry, yuzu, almond and raspberry, with the product consisting of a blend of cocoa butter and fruit puree.

Vandemoortele

Earlier this year, Vandemoortele launched a new donut range under the iconic international lollipop brand, Chupa Chups. These donuts combine the sponge texture of donuts with crunchy Chupa Chups on top. They leverage the sweet flavors of the lollipops, as well as the colorful and playful designs associated with the brand. Chupa Chups donuts are supplied with paper capsules or convenient paper bags for easy handling. Small, colorful stars guarantee a surprising explosion of taste.

WP Bakerygroup

“Think process” – under this trade fair motto, the WP Bakerygroup presented an incredible variety of innovative ideas at this year’s iba 2018, with which best baking quality can be produced even more economically and resource-efficient. The company presented Kronos Digital, promoted as the first intelligent mixer that is able to stop the mixing process at the optimum point in time. The intelligent KRONOS DIGITAL mixer adapts independently to the condition of the dough and stops the mixing process automatically at the optimum point in time.

Zeelandia

Dutch headquartered bakery ingredient company Zeelandia presented its new range of concepts, along with a new brand positioning around “inventiveness.” A crispy crust is an essential sign for consumers to judge the freshness and quality of bread, according to Zeelandia. To help customers enhance crustiness, researchers developed a unique testing method to analyze – the Zeelandia Crustitest, which measures by force and sound; similar to squeezing bread by hand.

Zeelandia

As consumers become more globalized, there is an increased demand for new and remarkable flavors. Zeelandia explores flavors around the world which allows them to bring smooth, ready-to-use fillings to their customers. These can be further enriched with textures like tiny pieces of fruit, seeds and nuts. They can offer unlimited combinations for bakers to create with – like a Mojito cupcake with orange peel.