IBIE - 2016 Show Daily, Monday - 14

How to rise above artisan scale-up challenges C onsumers' current obsessions with simple ingredients and all things vintage often collide with their demand for artisan breads. These breads take a lot of time and energy to create and require much expertise. The idea of producing artisan breads in an industrial bakery seems ironic, though not in an ap- pealing hipster way. Frank Devos, R&D manager, and David Delbauwe, marketing, product manager, both of Puratos, will take an in-depth look at making the industrial leap with artisan bread in their IBIE 2016 educational session "Artisan Bread and the Industrial Environment: Can They Go Hand in Hand?" One of the first issues with Delbauwe Devos artisan bread is its very definition: What makes a bread artisan? Is it the ingredients, the process, taste, texture or crumb, or maybe the visual appearance? These are the first questions Mr. Devos and Mr. Delbauwe will answer during their session. They will also probe how this definition changes from the perspective of a professional to that of a consumer. Attendees can also expect a breakdown of the artisan process and the challenges of scaling up to the industrial level. Traditional artisan production requires a lot of time and baker expertise, two things industrial bakeries can lack. These types of operations excel at maximizing throughput at high speeds, and artisan products don't naturally fit that model. Ingredients can also be a barrier to scaling up artisan products. While most artisan breads are made with the most simplified ingredient lists - usually just flour, water and yeast - commercial production often requires dough conditioners, shelf life extenders and mold inhibitors. Mr. Devos and Mr. Delbauwe will cover all these challenges, and attendees can expect to walk away with strategies to create breads with artisan characteristics at the industrial level. "Artisan Bread and the Industrial Environment: Can They Go Hand in Hand?" will take place Tuesday, Oct. 11, at 9:45 a.m. in Room N253. The session is $10 to attend. - Charlotte Atchley, Baking & Snack Fiberstar launches student innovation contest F iberstar, Inc., a manufacturer of value-added food ingredients, has launched a student innovation contest to explore new uses for citrus fiber. The company's largest brand, Citri-Fi, is a citrus fiber derived from citrus pulp, a byproduct of orange juice production, which is produced using a patented process with University of Minnesota licensed technology. Boasting a host of benefits including moisture retention, natural emulsification, gelling properties, stabilization, yield improvement and textural attributes, Citri-Fi contains solu- 14 * IBIE * ble and insoluble fiber, protein and lipid and may be used in a range of food applications, including meats, bakery, dairy, beverages and sauces. Citri-Fi 125, Fiberstar's latest innovation, is the focal point of the design contest. "We are thrilled to offer universities and students an opportunity to apply their food science knowledge and creativity to solve real-world challenges," said John Haen, president and CEO of Fiberstar. "Formulating with citrus fiber will give students experience using cutting-edge natural ingredients like Citri-Fi." Monday, October 10, 2016 Participants may submit food concepts as part of a class or independent study project, and ideas will be judged based on originality of concept, market need, ingredient commercial feasibility, technical feasibility and quality of the report. Final submissions must include photographs of a prototype as well as formulations and procedures. Submissions are due Dec. 15. The first place winner will receive $10,000. For more information, contact Brock Lundberg, PhD, at b.lundberg@fiberstar.net or go to www.fiberstaringredients.com to request a contest packet with Citri-Fi samples, contest guidelines and rules, and Citri-Fi product usage guidelines. - Monica Watrous, Food Business News http://www.fiberstaringredients.com

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