IBIE - 2013 Show Daily, Tuesday - 3

DuPont now serves a full menu Wednesday, October 9 AIB Technical Track 8:30 a.m. – 10:00 a.m. Baking Technology (Panel) 10:15 a.m. – 11:45 a.m. Plant Construction and Expansion (Panel) Retail & Food Service Track 8:30 a.m. – 9:30 a.m. Achieving a Work-Life Balance 8:30 a.m. – 11:30 a.m. Baking Smarter: Tips, Tricks and Techniques 9:45 a.m. – 10:45 a.m. Pricing “As Seen on TV” Cakes Business Management & Marketing 9:45 a.m. – 10:45 a.m. Approaches to Mitigate Ingredient Costs Ingredient Trends & Formulations 8:30 a.m. – 9:30 a.m. Trans Free: Consumer, Regulatory and Nutritional Trends 9:45 a.m. – 10:45 a.m. Trends and Drivers in a Trans Free World: Business and Ingredient Trends 11:00 a.m. – noon Measuring and Evaluating Bread Texture Hands-On Cake & Pastry Decorating 8:00 a.m. – noon 3D Cake Carving 10:00 a.m. – noon Make Fondant Bows, Jewelry, Ruffles and More Pulled Sugar Flowers HEARD ON THE FLOOR “I’ve already seen new technology that excites me, and we’re getting meetings put together. This is early in the show for me to say that.” CORDIA HARRINGTON, THE BUN LADY, THE BUN CO., NASHVILLE, TN A brand new DuPont greets IBIE 2013 visitors because a lot has changed in three years. “This will be our first chance to introduce ourselves to the entire baking industry as DuPont,” said Mark Hotze, sales manager, bakery, DuPont Nutrition & Health (Booth No. 5821). DuPont achieved a major position in ingredient supply when it bought Danisco in 2011 and then added to its slate in 2012 by taking full ownership of Solae, a former joint venture. The company exhibiting at IBIE 2013 — DuPont Nutrition & Health, based at New Century, KS — delivers an expanded menu of nutritional, functional and improver ingredients. Mr. Hotze cited Danisco’s strong track record in baking, Solae’s leadership in protein and DuPont’s commitment to R&D investment. “These put us in an outstanding position to help manufacturers respond to important trends in the market now and in the future. We are excited to demonstrate a little of what is possible at IBIE,” he said. “We are bringing together the legacy of these businesses and adding DuPont’s scientific expertise,” noted Janelle Crawford, strategic marketing lead, NAFTA. Health and wellness ingredients figure prominently in the DuPont product portfolio, helping bakers create products that deliver enhanced nutritional value and increased satiety. Litesse polydextrose, SUPRO soy protein and FIBRIM soy fiber enable formula- (From left) Trent Wanamaker, Dan Koch, Eddie tion of high-fiber, Perrou and Mark Hotze of DuPont Nutrition & Health (Booth No. 5821) low-glycemic foods that help moderate blood sugar to product developers over the levels and reduce energy intake conventional low-calorie, lowwhen used in low-calorie baked fat approach to formulating.” foods. Keeping baked foods fresher “These ingredients are very longer is another major line of easy to use,” said Cathy Dorko, ingredients — enzymes, emulproduct manager. “Satiety is sifiers and hydrocolloids — a new angle on healthy eating marketed under the DuPont that holds increasing interest Danisco brand. — Laurie Gorton Dried plums add ‘amazing’ flavor fiber , Great-tasting, cost-effective and healthy, too, a new line of ingredients building on the appeal of the Amazing Plum was launched at IBIE by Sunsweet Growers (Booth No. 2623). The new ingredients add flavor, fiber and texture — and reduce sugar and fat content — in a wide variety of bakery applications including breads, sweet goods, cereals, confections and snacks. “Our ingredients, derived from the Amazing Plum, meld well with hearty whole grains, opening new opportunities for product developers to create great-tasting bakery products with a significantly healthier profile than currently found in the marketplace,” said Tom Leahy, spokesperson for Sunsweet Growers. “Besides great-tasting inclusions, the new line includes products that can provide terrific moisture retention for gluten-free items, as well as calorie reduction across a wide range of bakery items.” Dried plums are popular with overseas bakers, particularly those in Northern Europe and Asia; however, introduction of dried plum ingredients to US commercial bakers is relatively new, Mr. Mark Crowell (left) and Tom Leahy of Sunsweet Leahy said. Growers (Booth No. 2637) The Amazing Plum product line has already in- “It helps give cookies, for examspired many new and interest- ple, a more healthy, nutritious ing culinary applications in profile,” he said. top bakeries across the globe. The industry adopted the Concepts demonstrated at IBIE “dried plum” to replace “prune” ranged from cinnamon-orange several years ago to give this plum bread and amazing oat- dried fruit ingredient a more meal trail cookies to prune label-friendly name. bran muffins. Sunsweet Growers, based at Mr. Leahy noted that dried Yuba City, CA, is the world’s leadplum puree is currently used as ing marketer of dried plums. a fat replacer and sugar reducer. — Laurie Gorton Tuesday, October 8, 2013 • IBIE • 3

IBIE - 2013 Show Daily, Tuesday

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