Baking&Snack - December 2012 - 87

INDUSTRY INSIGHT Jim Kline
jkline@theensolgroup.com

How to Nurture Innovation

Advancements can come from many people, so encourage, don’t stifle them.
This year’s iba proved very interesting. There were not a lot of huge fanfare introductions of technology as I have grown accustomed to seeing at the triennial show in Germany. And it wasn’t just me who felt that way; it was the consensus of all those I talked with as well. But scratch a little below the surface and some neat things were there for the taking. For example, the following discernible trends were visible in the marketplace: • Increased line speed and efficiency in makeup and packaging • Improvements in process consistency achievable through enhanced batching and mixing technology as well as optimization of proofer and oven control technology • Reducing the dependency on non-value-added labor through better process control and packaging automation. Particularly, innovations in mixing and flour hydration exhibited at iba are likely to become more mainstream in the coming years as are advancements in machine controls and programming to make equipment more operator-friendly. Also, the simplification of robotics will make this technology more accessible to bakers, and advances in machine speed and efficiency will

T

If I had to characterize this year’s iba, I would say it was practical innovation.
translate to improved productivity and reduced capital expenditures for bakers. Bottom line, if I had to characterize this year’s iba, I would say it was practical innovation — things we can really use. This got me thinking about innovation in our workplace. Where does it come from? Where should it come from? How should we nurture it? Innovation comes from each of us and from paying attention to what is going on around us and giving it consideration. It arises from understanding the needs and opportunities for our businesses and from listening to others. We are surrounded by opportunities. Innovation, therefore, stems from deciding to make a change — doing something to alter the status quo. Years back, before flatbreads became the trend, Serop, the maintenance manager at the bakery I worked, brought to work pita bread he’d made at home. He explained how it could be made on production lines we already owned. Together we visited our R&D and marketing departmetns, as well as the vicepresident of operations — all heard the same story. His suggestion planted the seed, and another baker dreamt of pita breads by the millions with them “marching off the line like soldiers in a row.” They joined forces and became what is now a national brand of flatbread. The suggestion did not come from marketing or sales or product development; it came out of the blue — but the culture allowed it to surface. Yet what does it take to foster innovation? Certainly the old adage, “necessity is the mother of invention” has relevance here. But innovation needs to be more than that. Innovation is about new ideas and products; what needs and opportunities we can see for ourselves or learn from others about the unfulfilled needs of today and possibilities for tomorrow. On the other hand, it is recognizing what problems and obstacles can be solved. Sometimes it means taking a step back and questioning why is something being done and is it even needed? If it is, what opportunities exist to make improvements

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Baking&Snack - December 2012

Table of Contents for the Digital Edition of Baking&Snack - December 2012

Baking&Snack - Demcember 2012
Table of Contents
Table of Contents
Editorial - Legends of the industry
News front - Strike prompts Hostess to suspend all operations
Voters defeat Prop 37 in California
Flowers grows in Southern California
Mondelez to shutter Toronto cookie plant
In Brief
Snack bar sales will continue to soar
In Brief
News - Bakers resume operations in wake of Superstorm Sandy
Bimbo progresses in sustainability initiatives
People
In Memoriam
Semper Fi - Operations Executive of the Year
Giving back to the industry
Schwebel Baking Co. - Steeped in Tradition
Schwebel’s quiet leader
Buns and Rolls - Balancing quality and price
Selling freshness with par-baked
Colors - Naturally Vibrant
Not even a 'color'
Ways to wow
Protein - Vital Supporting Roles
Enter stage right: gluten-free
Ingredient App - Gold-standard Nutrition
Dough Handling - Moving Dough Mechanically
Simplifying trough handling
Donut Frying - Frying up Quality
CIP streamlines kettle sanitation
Add one donut conveyor to 44 ft of fryer
Sustainability - No More Wasted Opportunities
Waste not, improve all
Industry Insight - How to Nurture Innovation
Sustainability Q&A - Going Green Globally
Meeting Preview - 'Best Week in Baking' Coming Soon
Meeting Preview - Building Stronger Business
Industry Images
Calendar of Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight - Rustic Roots
Baking&Snack - December 2012 - Baking&Snack - Demcember 2012
Baking&Snack - December 2012 - 2
Baking&Snack - December 2012 - 3
Baking&Snack - December 2012 - 4
Baking&Snack - December 2012 - 5
Baking&Snack - December 2012 - 6
Baking&Snack - December 2012 - 7
Baking&Snack - December 2012 - 8
Baking&Snack - December 2012 - Table of Contents
Baking&Snack - December 2012 - 10
Baking&Snack - December 2012 - Table of Contents
Baking&Snack - December 2012 - Editorial - Legends of the industry
Baking&Snack - December 2012 - 13
Baking&Snack - December 2012 - Voters defeat Prop 37 in California
Baking&Snack - December 2012 - In Brief
Baking&Snack - December 2012 - In Brief
Baking&Snack - December 2012 - 17
Baking&Snack - December 2012 - Bimbo progresses in sustainability initiatives
Baking&Snack - December 2012 - In Memoriam
Baking&Snack - December 2012 - 20
Baking&Snack - December 2012 - 21
Baking&Snack - December 2012 - Semper Fi - Operations Executive of the Year
Baking&Snack - December 2012 - 23
Baking&Snack - December 2012 - Giving back to the industry
Baking&Snack - December 2012 - 25
Baking&Snack - December 2012 - 26
Baking&Snack - December 2012 - 27
Baking&Snack - December 2012 - 28
Baking&Snack - December 2012 - 29
Baking&Snack - December 2012 - Schwebel Baking Co. - Steeped in Tradition
Baking&Snack - December 2012 - 31
Baking&Snack - December 2012 - Schwebel’s quiet leader
Baking&Snack - December 2012 - 33
Baking&Snack - December 2012 - 34
Baking&Snack - December 2012 - 35
Baking&Snack - December 2012 - 36
Baking&Snack - December 2012 - 37
Baking&Snack - December 2012 - 38
Baking&Snack - December 2012 - Buns and Rolls - Balancing quality and price
Baking&Snack - December 2012 - Selling freshness with par-baked
Baking&Snack - December 2012 - 41
Baking&Snack - December 2012 - 42
Baking&Snack - December 2012 - 43
Baking&Snack - December 2012 - 44
Baking&Snack - December 2012 - Not even a 'color'
Baking&Snack - December 2012 - 46
Baking&Snack - December 2012 - 47
Baking&Snack - December 2012 - Ways to wow
Baking&Snack - December 2012 - 49
Baking&Snack - December 2012 - 50
Baking&Snack - December 2012 - 51
Baking&Snack - December 2012 - Protein - Vital Supporting Roles
Baking&Snack - December 2012 - 53
Baking&Snack - December 2012 - Enter stage right: gluten-free
Baking&Snack - December 2012 - 55
Baking&Snack - December 2012 - 56
Baking&Snack - December 2012 - 57
Baking&Snack - December 2012 - 58
Baking&Snack - December 2012 - 59
Baking&Snack - December 2012 - 60
Baking&Snack - December 2012 - 61
Baking&Snack - December 2012 - 62
Baking&Snack - December 2012 - Ingredient App - Gold-standard Nutrition
Baking&Snack - December 2012 - 64
Baking&Snack - December 2012 - Dough Handling - Moving Dough Mechanically
Baking&Snack - December 2012 - Simplifying trough handling
Baking&Snack - December 2012 - 67
Baking&Snack - December 2012 - 68
Baking&Snack - December 2012 - 69
Baking&Snack - December 2012 - 70
Baking&Snack - December 2012 - 71
Baking&Snack - December 2012 - 72
Baking&Snack - December 2012 - Donut Frying - Frying up Quality
Baking&Snack - December 2012 - CIP streamlines kettle sanitation
Baking&Snack - December 2012 - 75
Baking&Snack - December 2012 - Add one donut conveyor to 44 ft of fryer
Baking&Snack - December 2012 - 77
Baking&Snack - December 2012 - 78
Baking&Snack - December 2012 - 79
Baking&Snack - December 2012 - 80
Baking&Snack - December 2012 - Sustainability - No More Wasted Opportunities
Baking&Snack - December 2012 - 82
Baking&Snack - December 2012 - Waste not, improve all
Baking&Snack - December 2012 - 84
Baking&Snack - December 2012 - 85
Baking&Snack - December 2012 - 86
Baking&Snack - December 2012 - Industry Insight - How to Nurture Innovation
Baking&Snack - December 2012 - 88
Baking&Snack - December 2012 - Sustainability Q&A - Going Green Globally
Baking&Snack - December 2012 - 90
Baking&Snack - December 2012 - Meeting Preview - 'Best Week in Baking' Coming Soon
Baking&Snack - December 2012 - Meeting Preview - Building Stronger Business
Baking&Snack - December 2012 - Industry Images
Baking&Snack - December 2012 - 94
Baking&Snack - December 2012 - Calendar of Events
Baking&Snack - December 2012 - Innovations
Baking&Snack - December 2012 - 97
Baking&Snack - December 2012 - Products & Packaging
Baking&Snack - December 2012 - 99
Baking&Snack - December 2012 - 100
Baking&Snack - December 2012 - Patents
Baking&Snack - December 2012 - New on the Shelf
Baking&Snack - December 2012 - 103
Baking&Snack - December 2012 - Marketplace
Baking&Snack - December 2012 - 105
Baking&Snack - December 2012 - 106
Baking&Snack - December 2012 - 107
Baking&Snack - December 2012 - 108
Baking&Snack - December 2012 - Ad Index
Baking&Snack - December 2012 - New Product Spotlight - Rustic Roots
Baking&Snack - December 2012 - 111
Baking&Snack - December 2012 - 112
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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