IBIE 2022 09 20 - 20

IBIE TUESDAY
LALLEMAND SOLUTIONS AIM TO HELP
WITH SUSTAINABILITY GOALS
Company provides enzyme-based products for bakers.
LALLEMAND BAKING (BOOTH NOS. 3055,
3155) is focusing on sustainable solutions
for bakers for its 2022 IBIE Innovation
Showcase Exhibition and
as part of its booth presentations.
The company provides customtributed
to our success, " said Antoine
Chagnon, president and chief
executive officer. " Innovation is at
the heart of every business and market
that we serve. "
The company's products are
ized enzyme-based solutions for its
customers aimed at helping bakers
reduce water usage.
" What we've been able to show
is that by using some specific enzymes,
we can release the water
held by various fractions of wheat
into the dough system, " said Brian
Fatula, vice president, baking solutions.
" This allows the water to be
more free to move to the protein, the
gluten. That's the part that we really
need to hydrate. "
Lallemand
Baking provides
clean label solutions that also reduce
the amount of energy needed for
baking as well as extend bread shelf
life in an effort to lessen food waste.
" With a legacy spanning many
decades, we believe that our constant
search for new ideas has conbased
off the science of microbiology,
the fermentation of yeast and
bacteria and their derivatives, Mr.
Fatula said.
" For us, it's all about the drive
and innovation, what we're searching
for and solutions that provide
value, " he added.
And the company seeks to
provide relief for supply chain
woes as well.
" In addition to the yeast we
supply to the North American bakers,
we continue to research and develop
technologies to assist today's
supply chain ingredient challenges
and the movement toward cleaner
labels, " said Audrey St. Onge, president
and general manager for Lallemand's
Baking Business in North
America. " The production capabiliBROLITE
INTRODUCEs low-carb
pdk burger
The keto-friendly bun mix is suited for burgers
and hot dogs.
TO MEET THE growing demand for
bakery products low in carbohydrates,
Brolite (Booth No. 6627)
has introduced the PDK Burger, a
keto-friendly, low-carb bun mix.
Ideal for making burger and hot
dog buns, the PDK Burger has no
chalky aftertaste, gummy texture
or mushy bottom, the company
stated.
" The bun looks and feels like
a traditional bun - just without
the carbs, " said David DelGhingaro,
president of Brolite. " The PDK Burger
is a full mix, making it an easy
way to expand your bakery's business
in the specialty bread aisle. "
Healthy specialty breads such
as keto and low-carb options are
driving sales in the category, according
to IRI, with perimeter unit
sales of breads and rolls increasing
8.8% for the 52 weeks ending
April 17, 2022. Additionally, 20% of
consumers report following a keto
diet at least sometimes, according
to a December survey from Packaged
Facts.
- Lucas Cuni-Mertz, Baking & Snack
20 | September 20, 2022
ARDENT
MILLS (BOOTH NO.
5819) has redesigned its entire
portfolio of packaged
wheat flours and alternative
grains with optimized,
cohesive graphics. The
company's updated packaging
provides a simplified,
consistent design printed
on SFI kraft paper. Ardent
Mills' customers can continue
to enjoy the same
quality product now with
an updated look. Attendees
can learn more about
the company's redesigned
portfolio at this year's IBIE
by visiting the Ardent Mills
booth.
- Keith Moore, Baking & Snack
ties we have in North America help
relieve the pressure of international
supply chain constraints. Embracing
technology and innovation
extends to developing sustainable
baking solutions. "
At its booths, Lallemand Baking
is providing 10-minute presentations
and baking products to showcase
various solutions throughout
each day of IBIE.
The 10 a.m. talk on Tuesday,
Sept. 20, will cover reducing added
sugar levels in formulations, which
will go over how to maintain good
bread quality while reducing added
sugar. The 2:30 p.m. Tuesday talk
will cover solutions to supply chain
constraints, including clean label
solutions to reduce gluten, DATEM,
SSL, mono- and diglycerides.
The talk at 10 a.m. Wednesday,
Sept. 21, will cover process optimization
for sustainable baking,
including complete dough conditioning
solutions to improve dough
machinability and stability.
Lallemand Baking will also feature
a wine and beer pairing tasting
event from 3 to 5 p.m. on Tuesday.
- Michelle Smith, Baking & Snack
Date
Lallemand Baking IBIE Tech Talks
10-10:10 a.m.
2:30-2:40 p.m.
Tuesday, Sept. 20
Wednesday, Sept. 21
Reducing added sugar
levels in formulations
Process optimization for
sustainable baking
Ardent mills
redesigns
printed
brands
Solutions to supply chain
constraints
IBIE 2022 09 20

Table of Contents for the Digital Edition of IBIE 2022 09 20
