IBIE - 2016 Special Edition & Show Preview - 89

INGREDIENT CHOICES THE BIG QUESTIONS IBIE convenes at a time of rapid change for ingredient labeling laws as more consumers ask about the content of their foods. by Laurie Gorton, Baking & Snack D Did the world end on July 1? That was when any company wanting to sell food products in Vermont had to declare on its packaging whether or not the food contains ingredients derived through genetic engineering. No. The world did not end. But it did get more complicated, and you are likely to face big questions about bakery ingredient choices in the near future. Some of those answers may be found at IBIE 2016. Some still await discovery. "You have government regulations and consumer activism coming together," Joe Turano, IBIE vice-chairman and president of Turano Baking Co., recently told Baking & Snack. "The industry has no alternative but to satisfy consumer needs with labeling regulations that are looming, with the genetically modified organism topic probably the main one that we're dealing with. It's not only in Vermont. It's going to become a national standard." Why the concern? This effort is coming from the states. The Food and Drug Administration does not require such labels, and as it stated in a guidance document, the agency determined that the nutritional quality and safety of GMO ingredients are no different from the same ingredients derived from conventional crops. Vermont's labeling law reflects the growing influence - and louder voices - of food activists who claim the right of consumers to know what's in their foods. They seek information that extends beyond the list of names given in the ingredient legend on the package. Many take sharp exception to use of genetically engineered (GE) foods, which they often term "frankenfood." They want to know whether any food ingredients are derived from genetically modified organisms (GMOs). A good number are also outspoken about sustainable sourcing of foods. The average American consumer is less passionate. When The NPD Group asked shoppers to describe GMOs in their own words, the answers varied from "genetically altered" to "not natural," with many respondents indicating "don't know." Still, this report found 57% of consumers say they are concerned about bioengineered ingredients or GMOs. That 2014 data compared with 43% of consumers in 2002. Up to 80% of packaged foods contain ingredients that have been biogenetically modified. Such crops are popular with farmers because they yield higher quantities and require fewer herbicides than conventionally bred crops. The two of most concern to bakers are soy at 94% of the US crop and corn at 88%. There's also canola (90%) and sugar beets (95%). Other GE crops approved for farming in the US are papaya, zucchini and yellow summer squash, plus cotton and alfalfa. While non-GMO soy and corn are available, their relative scarcity currently puts them into the specialty ingredient category: available, but at a price. Wheat is not a GE crop. Some countries are experimenting with it, and China is rumored to be farming it now; however, no GE wheat has been approved for cultivation in the US or Canada. Despite favorable reports from scientists and agronomists, US experiments on GE wheat stalled, and the last field trials were in 2001. More and more bakers, such as Dave's Killer Breads, now avoid bioengineered ingredients so they can label their goods as non-GMO. Vito Palmisano Bakers already competing The non-GMO tide is rising. Earlier this year, the food research firm Mintel reported that 15.7% of food and beverage products introduced during 2015 in the US made nonGMO claims vs. 10.2% in 2014 and 2.8% in 2012. Organic claims rose to 13.5% of new products in 2015, compared with 2012's 10.7%. Packaged Facts pegged the global market for non-GMO foods at $150 billion, with the US accounting for 36% of IBIE 2016 / PreShow Guide / 89

Table of Contents for the Digital Edition of IBIE - 2016 Special Edition & Show Preview

IBIE - 2016 Special Edition & Show Preview
Table of Contents
IBIE PERSPECTIVE - Challenges Amid Attractive Conditions
STATE OF THE INDUSTRY - Well Positioned for Growth
Fuel for the future
PARADE OF PROGRESS - Bakers and exhibitors say they go to IBIE because …It's About the Future
EQUIPMENT TRENDS SURVEY - Good Vibrations
IBIE TECH - Must-have Mobile
ENGINEERING ROUNDTABLE - Putting it on Automatic
ABA PERSPECTIVE - Election 2016: The Stretch Run
Getting the Message Out
‘Premiumization’ opportunities abound
B&CMA, ABA - Pathway to the Future
Cookie-cracker education at IBIE
FSMA & THE BAKERY - Proof of Validation
SANITATION & SAFETY - Signs of the Times
How to collaborate, a PMMI protocol
PACKAGING - One-stop Shop
COLD STORAGE LOGISTICS - Securing Smooth Sailing
INGREDIENT CHOICES - The Big Questions
Go ahead, eat, it’s safe
TAX RELIEF - Go Ahead, Spend
SOCIAL MEDIA - Plugged into Consumers
INGREDIENT TRENDS - Favorable Forecast
INGREDIENT TRENDS: FATS & OILS - Deadline: 2018
WORKFORCE GAP - A New Paradigm
BREAD TRENDS - I Love Bread
bake - Special Edition
Retail Perspective - Road to Recovery
Retail Perspective: Equipment - Innovations Abound
Retail Perspective: Cake - Standing out from the crowd
Retail Perspective: Education - School in session
A World of Opportunity
INTERNATIONAL INSIGHT: BAKED FOODS - Global Growth: It's Not Easy
ALL-AMERICAN TAILGATE - Kickoff IBIE 2016
VEGAS GUIDE - Something for everyone
Off the beaten path
Ad Index

IBIE - 2016 Special Edition & Show Preview