IBIE - 2019 Show Daily, Tuesday - 4

Shedding light on 'Added Sugars'
Corbion explains sugar plays a role in consumers' decisions
When it comes to consumers and
sugar, it's complicated. That was the
conclusion drawn by Corbion's
(Booth No. 6049) consumer research on the new sugar label
regulations, presented during the
session "Could Purchase Intent
Be Influence by New Sugar Label
Regulations?" on Monday.
Marge O'Brien, senior manager,
global insights, and CJ McClellan,
manager of global marketing, both
of Corbion, surveyed 800 primary
shoppers online and interviewed
15 primary shoppers in person

about their label-reading and purchasing habits. In light of the Food
and Drug Administration's revision of the Nutrition Facts Panel,
Ms. O'Brien and Mr. McClellan
researched what consumers knew
regarding the changes and how it
impacted buying habits for bread
and sweet baked goods. Sixtyseven percent of respondents were
unaware of the label changes at all.
When projecting the potential
negative impact of the "added
sugars" line, Corbion compared
responses between those who

knew about the label changes and
those who did not. In these findings, there was a spike in negative
impact on purchases among consumers who were aware.
"We believe this spike is aspirational," Ms. O'Brien said. "We
think the reality will probably be
closer to a quarter of consumers."
In the end, Corbion's research
showed that the market is complicated, and consumer demands are
often at odds with each other.
- Charlotte Atchley,
Baking & Snack

Marge O'Brien (left) and CJ
McClellan report their findings
on how revisions to the Nutrition
Facts Panel impact consumer
purchasing decisions.

Leveraging remote maintenance

New technology can increase uptime, alleviate workforce issues
Bakeries looking to increase productivity and overcome technical
staffing shortages can turn to remote maintenance as a solution,
according to Blake Bennett , sales
engineer, Northwind Technical
Services (Booth No. 2132). Mr.
Bennett's Monday education session "Automation Trends and Technologies - Remote Maintenance"
outlined several ways bakers can
best use this technology.
In the past, Mr. Bennett ex-

plained, maintenance and service
departments consisted of employees skilled in manual work with
wrenches, screwdrivers and other
hardware. The machines of yesterday were relatively simple to maintain. Today, with electronic and
computer components, technical
maintenance is far more complex,
and not all bakeries have the staff to
address problems when they come
up. In order to adapt, bakeries can
now rely on remote maintenance

technology suppliers to fill that
need, Mr. Bennett said.
Remote maintenance allows
service providers to collect data
and address problems from a distance, at any time of day. If bakers
use the data strategically to shift
from a preventative to a predictive
plan, uptime increases and many
problems can be avoided. By
working with a supplier to establish a real-time database at a plant,
bakers can use data to replace

parts before entire machines fail.
"Instead of just collecting a list
of faults, they can be tracked, and
trends form," Mr. Bennett said.
"Then you can start asking better
questions about your automated
systems."
He added that bakeries should collaborate with suppliers and internal
IT teams to establish secure connections to better track trends and stay
ahead of maintenance issues.
- Nico Roesler, Baking & Snack

With currently 300 continuous
mixer installations worldwide, VMI
(Booth Nos. 2605, 6779) has been
busy helping customers produce
better baked goods with greater efficiency through its systems - some
new and some long-established -
since the previous IBIE.
One of the company's latest technologies is the CONTINUUM, a
continuous mixing system for soft
bread, bun and cracker doughs that
incorporates a vacuum/pressure
section to provide control over the

cell structure of the final product. By
improving dough elasticity and fermentation, the technology creates a
homogeneous crumb distribution.
The CONTINUUM can also accurately regulate the atmosphere and
energy input into the dough.
With maximum control of mixing parameters and a high transfer
of mechanical energy into dough,
the CONTINUUM has rates of
2,000 to 20,000 lb per hour.
- Karlee Renkoski,
Baking & Snack

During her IBIEducate session
"The Art of Creating a $7 Cupcake,"
Janelle Copeland, owner of The
Cake Mamas, spoke about a subject
that had less to do with cupcakes
and more to do with how to make
ones that customers can't help but
share on social media. A bakery's
brand speaks before its products
can, so fully understanding that
brand and how to relate it to potential customers is the first step in
great marketing.
To create a "$7 cupcake," Ms.

Copeland advised that bakeries need to grow their customer
relevancy through access, price,
product, service and experience. Once that relevancy is established, customers will want
to take part in the conversation
online, and they'll be willing to
purchase a bakery's products at a
higher price in order to do that.
Attendees gained valuable insight
into growing their following and
increasing their visibility.
- Brian Amick, bake

VMI continuous Creating
mixer regulates shareworthy
atmosphere
cupcakes

4 * IBIE * Tuesday, September 10, 2019

000_IBIE_Tuesday_Live Pages Ads.indd 4

9/9/2019 3:58:23 PM

IBIE - 2019 Show Daily, Tuesday

Table of Contents for the Digital Edition of IBIE - 2019 Show Daily, Tuesday