IBIE - 2016 Show Daily, Monday - 4

Consumers craving convenience Across the US, consumers and retailers are finally breathing a sigh of relief as the economy has begun to recover. Then again, sales growth hasn't been exactly what some would consider spectacular, all things considered, according to Todd Hale, retail insights thought leader and principal, Todd Hale LLC. But why? In the Sunday's ABA education session, "Opportunities to Accelerate Growth," Mr. Hale dove into some of the consumer purchasing trends behind the sales data. Factors such as slow population growth and rising poverty are major contributors, he observed. "Just because a retailer caters to an affluent consumer doesn't mean it's going to win." In search of growth, many retailers are going after consumer dollars in new ways, such as through c-stores and e-commerce, both of which are experiencing growth. For example, c-stores, although smaller players in the market, are growing the fastest. Mr. Hale suggested that with the right strategy, retailers can grow by thinking smaller. While WalMart is opening few stores and focusing on e-commerce, "Target is focusing its energy on going small," he said, describing a c-store hybrid and smaller-format stores that cater to urbanite millennials. Online, snacks are big sellers, but bakery items aren't ... yet. But considering Amazon's unprecedented continued growth, anything is possible with the right innovation and strategic focus. "It's amazing how much they innovate and how close they are to consumers," he said, describing features such as same-day delivery. Wal-Mart expanded its "click and collect" program to 60 markets by using nearby warehouse space to act as stores for pickup items. With factors such as extended shelf life playing a positive role in Todd Hale digital purchasing decisions, Mr. Hale suggested that bakery can soon play in this space by innovating in areas such as packaging. "Think about whether you should alter your package design. Should we have boxed bread?" - Joanie Spencer, Baking & Snack A dream fulfilled for Watson Inc. at IBIE In today's no-PHO, non-GMO, reduced-sugar, cost-saving world, Watson Inc.'s Edible Glitter (Booth No. 7211) fits right in. And it fulfills its inventor's dream. "I wish my father, John Watson, was here to see how Edible Glitter has taken off," said Moira Watson, vice-president of marketing and communications. "He invented this product years ago, and now its time has come." At IBIE 2016, Watson managers decided to make a special splash with its sparkling toppers. The company booked a separate booth for these ingredients, a few aisles away from the main one, Booth No. 4110. "The glitter is just so different from our functional ingredients that it warranted a separate show- case at IBIE," Ms. Watson said. A number of large bakers already use Edible Glitter in their sandwich cookies and snack cakes. The ingredient attracts more attention these days because it is made of gum arabic, a non-GMO raw material that is sustainably harvested. It carries none of the sugar or fat burdens of conventional sprinkles. A little bit goes a long way. "And there are wonderful new natural colors now available," Ms. Watson added. There are also the practical, economical angles. "One skid of Edible Glitter can replace three skids of sprinkles," she explained. "That's represents a big savings in cost and warehouse space." - Laurie Gorton, Baking & Snack BNEF announces fundraising campaign to support KSU baking scholarships and chair The Baker's National Education Foundation (BNEF), established by the original Bakery Ambassadors in the 1960s, this weekend announced a $3 million fundraising campaign to help replenish its reserves that support student recruitment, scholarships and endowment activities within the Grain Science and Industry Department at Kansas State University (KSU) in Manhattan, KS. Launched at IBIE 2016, the fundraising campaign seeks participation from baking industry individuals and corporations 4 * IBIE * alike. It also invites participation from students. "This is your way to invest in the future of our industry and the rewarding careers it supports," said Jerry Emming, BNEF's director of fundraising. He noted that the baking industry faces a workforce gap that not only threatens the supply of hourly staff but also diminishes the availability of supervisory and management level personnel. The monies raised by BNEF enable a nationwide recruitment program for undergraduate and graduate students in the Bakery Science and Management pro- Monday, October 10, 2016 gram of the Grain Science and Industry Department at KSU. The KSU program offers the only four-year college degree in baking science, technology and management in the US. Mr. Zelch expressed thanks for recent generous donations to BNEF from Bimbo Bakeries USA (BBU). Ramon Rivera, BBU's senior vice-president, operations, stated that he is aware of the positive benefits that KSU's Baking Science and Management graduates have contributed to operations at BBU. Other recent donations have come from Cain Food Industries and the Schwebel Family Foundation. Go to www.bnef.net to view past donors. For additional information about this campaign, contact Mr. Emming at jaemming@aol.com, phone (816) 429-6384. Ron Zelch, president of BNEF's board, will also be available at Corbion Caravan's Booth No. 7414. - Staff, Baking & Snack http://www.bnef.net

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