IBIE, special edition & show preview -- 2013 - (Page 111)

retail perspective: health & wellness California raisins blend well with sweet ﬂavors such as customers,” Ponsford says. “They vanilla, cinnamon and citrus, he says. They also blend eat even my cinnamon rolls.” well with savory ﬂavors — both mild and spicy. Solveig Tofte, owner of Sun “I like to build ﬂavors,” Ponsford says. He uses only Street Breads, Minneapolis, is 1%-2% of white sugar and adds other ingredients. “To another baker who concentrates put a variety of raisins in something makes it more on using local ingredients in her interesting, a little more complex. If you have 10% sugar bakery. Locally sourced ingredi- in an item, my ﬁrst shot at taking that white sugar out ents play a signiﬁcant role in Sun would be replacing it with 10% raisin paste or raisin Street’s supply pipeline, particu- puree. Then I would see how it tastes — sweetening larly in summer months. to your own taste. Raisins provide a nice sweetness.” He also experiments with soaking raisins in different “During the summer, a huge chunk ﬂavored rums. “I like to make all different ﬂavors of rum of our produce comes from our raisins,” he says. “They’re awfully tasty.” neighbors at the farmers’ market,” Tofte says. “Our dairy is all from Using natural sweeteners and various spices opens Minnesota or Wisconsin, and most Craig Ponsford, owner of Ponsford’s the door for serving consumers who normally may of our meat is from Minnesota. Place, uses a blend of natural sweet- not go to a bakery. “I have diabetics who are regular That’s pretty much always been eners in his culinary creations. Grow your Business with our Tulip Cup Arrangement www.novacartusa.com See us at IBIE booth #8841 http://www.facebook.com/pages/Novacart-Manufacturer-Baking-Mold-Company/215929008437386 http://www.novacartusa.com

Table of Contents for the Digital Edition of IBIE, special edition & show preview -- 2013

IBIE, special edition & show preview -- 2013
Table of Contents
IBIE Perspective - Amid challenges, opportunities persist
State of the Industry - Dizzying changes among baking’s leaders
A changing of the guard
Making Baking History - Progress on Parade
Capital Spending Survey - Making the safe bet
Survey reaches wide sample
IBIE Tech - Going Mobile
ABA Perspectives - Big changes since IBIE 2010
ABA: On the Front Lines
Keep on track with FTRAC
Let's Keep on Truckin'
An Ounce of Prevention
BEMA Initiatives - Collaborative Solutions
Critical Issue: FSMA - Predict & Prevent
Court orders FDA to step up its efforts
Food Safety: ANSI/ASB/Z50.2
Equipment Advances - Clean and Simple
Formulating R&D - Brave New World
Intel about ingredient trends
Critical Issue: Commodity Prices - Long and Winding Road
Ingredients: Creating Simple Labels - Simple Options
Critical Issue: Sodium Reduction - How Low Can You Go?
Ingredients: Ancient Grains - What's Old is New Again
New Product Trends: Baked Foods - Change Afoot
New Product Trends: Snacks - Reinventing Snack Time
Special Section: Bake
The Next Cupcake?
Ingredient Transparency
Food trucks on the move
New Tech Tools
IBIE 2013: A World of Possibilities
Ready to Launch
Pizza Popularity
Revel in Vegas
2013 Exhibitor List
Ad Index

IBIE, special edition & show preview -- 2013