IBIE - 2016 Show Daily, Sunday - 12

Offers taste, nutrition in clean-label format I BIE 2016 helps Kerry Americas Region (Booth No. 1555) position itself around taste and nutrition objectives with specific focus on clean label, according to Ryan Smith, vice-president and general manager. "In the clean-label arena, it's Kerry's consumer insight, scientific research, sensory resources and culinary expertise that set us apart," he said. "An R&D team can come to us for codeveloped solutions." Mr. Smith described a recent clean-label reformulation project with a Kerry client who wanted to take multiple ingredients off a frozen dough's ingredient list. "There are two aspects involved," he said. "One, the new ingredient deck has to process on the line. And two, the finished product has to taste good. The clean-label so- Staff scientists and culinarians at the Beloit, WI, technical center of Kerry Americas Region (Booth No. 1555) bring extensive expertise to clean-label applications. Kerry Americas Region lution must do both." The replacement cut 15 previous ingredients and involved Biobake enzymes and sunflower lecithin. The new for- Smith mula went through thorough internal and external sensory testing. Deployed in the client's system, the resulting product yielded an 8% increase in year-over-year, samestore sales. When it comes to bakery applications, the most stubborn part of clean-label is taste. "When the label reads 'blueberries,' the ingredient really has to be just blueberries," Mr. Smith explained. "You have to achieve this in a way that promotes repeat purchase intent. The customer won't buy it again if it doesn't taste good." Some think clean label has to cost more. Mr. Smith debunked that notion and said, "There's always a way to reduce costs because the formula has likely been overdosed through earlier changes. You can achieve great taste, functional nutrition and neutral cost impact." Kerry's booth acts like an extension of the company's new Taste and Nutrition Discovery Center at Beloit, WI, which Mr. Smith described as a customer engagement center. "This is our model for our business and for our IBIE presence," he said. To attract booth visitors, Kerry focuses on clean-label bakery applications for each day part. "You can start your day at IBIE by coming by our booth for a clean-label muffin and coffee featuring Kerry flavors," Mr. Smith said. "At lunch time, we'll have sandwiches prepared on hoagie buns made from cleanlabel frozen dough. And in the afternoon, we will have adult beverages and snacks - clean-label cookies and crackers inspired by culinary trends." - Laurie Gorton, Baking & Snack BEMA announces new branding E arlier this year, the BEMA board of directors launched a new marketing initiative as an investment in the association's members. The new campaign, under the banner "Value Added," is designed to make the case that investing in a product or service from a BEMA member adds value to the purchaser's business. 12 * IBIE * The association launched the campaign and new logo this weekend at IBIE 2016. As the leading association for bakery equipment, ingredient and solution providers, BEMA creates opportunities for members to invest in and strengthen the industry. This initiative is intended to speak directly to bakers and describe how buying from a Sunday, October 9, 2016 BEMA member builds value in the supplier/customer relationship. Kerwin Brown, BEMA president, said the services BEMA provides and the connections it creates offer opportunities for its members to be able to design better, cleaner and more efficient equipment, develop and sustain internal training programs, develop talent in sales and management, compete in the global market and work together to create unique solutions for their customers. "The ad campaign and new brand reflect BEMA's commitment to continue adding value to the industry through education, networking and the collaboration of experts," he said. - Staff, Baking & Snack

Table of Contents for the Digital Edition of IBIE - 2016 Show Daily, Sunday