Innovation starts here

The Gulf Stream system is collapsing because of climate change. It’s on the verge of shutting down around 2050, but it could even happen as soon as two years from now, according to a new study. The warm ocean currents last ‘rebooted’ approximately 12,000 years ago, during the ice ages. This is the point of no return on the path to catastrophic climate change – for us. Admittedly, the scientific community does not entirely agree with Prof. Peter Ditlevsen’s timeline, the study’s author. Its publication might also have fallen into the background of developments in the recent hard news cycle, too. Several parts of Europe are engulfed in horrendous wildfires, to name just one example. In other news, governments are discussing proof of alien life, a loud narrative in the media recently.

Catalina Mihu, Editor-in-chief

Your commments or suggestions are always appreciated: e-mail: mihu@foodmultimedia.de

Arson aside, the wildfires in Greece, Italy, and Canada are – to no small degree – another symptom of climate change; moreover, planted fires are so devastatingly effective because of climate changes. We’ve had the hottest June in history and several temperature records were broken in July (the hottest month ever recorded, according to Copernicus Climate Change Service. And, even if the timeline predicted by Prof. Ditlevsen is questioned by the scientific community, the scenario remains unchanged, and we do not gain any meaningful ‘extra time’ with the generally agreed-on timeline, either.

Against this backdrop, the industry has internalized the urgency of putting a hard stop to current practices, disruptive as that may be, and is making strides to run the business in a sustainable way. The interest in more efficient production, with palpable energy savings and emission reductions, is translated into action. Changes are happening now and they are happening fast. It’s no wonder that the underlying theme for the exhibitors at iba this year is ‘sustainability’. The show will host all the new and improved solutions and ideas that will help in the ‘sustainability’ race. You can read about various companies’ latest innovations to be exhibited at iba in our preview, in the pages of this magazine.

The key to lasting change is to entirely rethink and ‘change the recipe’, as someone put it in a recent interview: from the actual product recipe, for more sustainable products (a sustainability score will be the new nutri-score), to the ‘recipe’ of how we’ve been doing things. With this mindset, innovation starts here and now. And it’s inspiring to see it unfold, every day.

We at baking+biscuit internationa l and brot+backwaren are proud to be a part of a resilient industry and witness it power through a plethora of challenges, as it has recently been doing. It is exciting to uncover new, innovative ways to address sustainability concerns. You can expect to always find them in our magazines in the hope that they can help inspire you, too.

Catalina Mihu

“YOU WIN THE HEARTS, YOU WIN THE WORLD”

Cindy Yao holds not one, but two leadership roles at one of the industry’s leading companies. She talks about combining her responsibilities as Chief Financial Officer and Executive Vice President at the Markel Food Group in an interview. ©

AUTHENTIC, AFFORDABLE LUXURY SELLS

David Wagstaff, the managing director of St Pierre Groupe, discusses how the cost-of-living crisis is impacting the industry. He also talks about emerging trends, new products and advice to stay one step ahead in FMCG.

IT’S NOT A SPRINT, IT’S A MARATHON!

Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts. Five years later, anticipations run high for the industry’s first ‘official’ get-together in Europe since the pandemic.

A Very Special Order

In the spring of 2023, Ölz der Meisterbäcker put its expanded production into operation. When it came to raw material handling, the Austrian plant baker relied on Zeppelin Systems for solutions.

BREAD IS BEST!

Bread consumption is once again on the rise, with the market expected to grow annually by 6.80% and reach a worldwide volume of 216.70 bn kg by 2028. The technology to support efficient, automated production of high-end, quality bread is here.

Les Tartes Sont Magnifiques

Some of the oldest patisserie creations are also an undisputed dessert staple: pies and tarts. As they are continuously evolving, various techniques can perfect product processing in industrial bakeries, preserving the artistry of the skilled patissier.

IN THE SPOTLIGHT

06 Women in leadership roles: Interview with Cindy Yao, Markel Group CFO and Executive VP

BAKERIES

16 St Pierre Groupe: “Authentic, affordable luxury sells”

PRODUCTION

22 Bread lines: Bread is best!

50 VMI: How to scale up artisan bread production

52 Mecatherm: Les tartes sont magnifiques

54 Siemens: Digitization and financing - Fit for the crisis, well equipped for the future

PORTIONING, FORMING, DOSING

28 VEMAG: The product is the measure of things

32 Zeppelin: A very special order

IBA ’23 SPECIAL

38 Exhibitor highlights: It’s not a sprint, it’s a marathon!

46 Oganizer’s guide to iba: Preparations, logistics, recommendations

MARKETS

56 Prof. Dr. James Bruton: How German craft bakers survived the pandemic

REG ULARS

03 Editorial: “Innovation starts here”

62 Advertiser directory

■ With the right belt types for every processing step

■ With HACCP types that sustainably support your hygiene concept

■ With reliable service in uncompromising quality