Foreshadowing the iba trade fair

The celebrations are over and the sumptuous feasts of good intentions have vanished – in short, 2018 has begun. It will be an important, exciting year for the baking industry for several reasons that are not entirely independent of one another.

Firstly, we are currently experiencing a worldwide change in the baking sector. Baked goods markets are becoming increasingly internationalized. Grupo Bimbo based in Mexico, the world’s biggest bakery group, founded a joint venture in India in the middle of last year with one of New Delhi’s leading bakery companies. A few weeks before that, the Mexican family business bought a group of companies in Morocco, thus taking its first step on the African continent. Simultaneously, the company management announced it was making greater efforts to purchase acquisitions in the Asian market, specifically in China. We have experienced a dramatic buildup of baking capacities in Poland in the past few years, by international groups specializing in frozen baked products. Goods produced there are not intended just for Western Europe, they are also in search of purchasers throughout the world.

++ Hildegard Keil, Publisher

Your commments or suggestions are always appreciated: phone: +49 40 380 94 82 email: keil@foodmultimedia.de

An increasing volume of capital looking for investment opportunities is acquiring a liking for the baking sector at the same time. Perhaps the margins to be earned there are not exorbitant, but they are quite safe, and the changes in many national markets fire the imagination. For example, big store chains are increasingly emerging in France – previously the last refuge of small family-run artisan bakeries – and the food retail is also steadily increasing its involvement in the baguette and brioche business. In many African countries, on the other hand, the artisan manufacture phase is now being bypassed completely by direct transition to industrial supply.

Another factor is rapid worldwide growth in the out-of-house market, which requires quite new qualities from baked products suppliers. There is also a demand for companies with a spur-of-the-moment ability to deliver special products for promotional campaign weeks, to orient their processes towards further processing on the spot, and of course to do so at the lowest possible prices. The principal requirement of all of this is process mastery down to the smallest detail and line efficiency of 99% or more, visualized by IT down to the tiniest ramification so malfunctions can be put right before they arise and changes can be simulated before they occur. Nowadays, distribution and logistics must be able to give customers a guarantee that goods will be available exactly where, exactly when and exactly as they were ordered, preferably also in an anticipatory way, before the order is placed at all.

All of this requires a new type of thinking in processes, together with digitization and automation of a kind hitherto unseen in the bakery industry. That’s why the next iba trade fair in the fall of 2018 will probably be one of the most exciting ever. Of course, we have long been at work in the editorial office of baking+biscuit international to find out who will be bringing which “marvels” with them to Munich. Initial discussions have already taken place on the spot, and our travel schedule is absolutely full for the year 2018 now beginning, so we can report new developments and their first practical applications.

We hope you enjoy reading this issue, and wish you all the best for a successful 2018.

Best Regards,

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New management structure at Rademaker

On January 1st 2018, Jeroen van Blokland steped down as CEO of Rademaker BV. Commercial Director, Gerard Muermans and Technical Director, Roland Kalswill will form a joint operational management team for Rademaker and its subsidiaries. In the new management structure, the two newly appointed CEO’s will be supported by the existing team of directors. In addition, Muermans and Kals have been appointed executive members of the Board of Directors of the holding company Racu BV.

Company owner Van Blokland will remain chairman of the Board of Directors of Racu BV, focusing on business development and real-estate projects. In addition, Van Blokland will play an important role in determining the company’s long-term policy. He will remain closely involved in the Rademaker organization.

The new CEO’s, Muermans and Kals, have successfully worked together at Rademaker for the last ten years. While they will each have their own focal areas within the

++ Indawisa/Lallemand: yeast merger approved

The German Federal Cartel Office has said Yes. Indawisa Holding AG, Gutenburg (Switzerland), the parent company behind Hefe Schweiz (Swiss Yeast) and DHW in Nurnberg, and Lallemand Inc. in Montreal, are allowed to found a joint venture company in Germany. If the two producers take the gloves off with this joint venture company, it is likely to change Europe’s yeast landscape. It is true that neither of them is the market leader in Germany, that honor goes to Uniferm. But Lallemand is in the lead with Hagold in Austria, and so is the future sister company Hefe Schweiz in Switzerland. In 2008 it took over DHW, through which special products such as organic yeast from Switzerland are also marketed.

The family business Lallemand operates 22 yeast factories on four continents worldwide. In Europe, it also owns the HagoldHefe GmbH in Vienna, Giegold in Schwarzenbach on the Saale and F.X. Wieninger GmbH & Co KG in Passau, as well as yeast factories in Grenaa (Denmark), Fredericia (Denmark), Józefów (Poland), Trenčín (Slovakia), Salutaguse (Estonia) and Lahti (Finland) and a participation in a yeast production facility in Florence, Italy. It produces fresh yeast, liquid yeast, active dried yeast, organic yeast, inactive dried yeast, mineral-enriched yeasts, special yeast derivatives and yeast extracts – although these are not all intended for baked products manufacture. Some of the factories have also added a very specific mainstay. For example, organic yeast is currently produced exclusively in the Harmer-Hefe factory in Vienna, packed at Wieninger-Hefe in Passau, and shipped to North America, while researchers in Grenaa, Denmark, are working on topics related to the fermentation and fractionation of yeasts, whereas work in Tallinn, Estonia, deals mainly with yeast derivatives and yeasts for savory applications.

Rademaker organization – Muermans is to focus on the external, commercial side of the business, while Kals will be responsible for the internal organization, technical issues and R&D -, they will work closely together to create an agile management. +++

At present, it is not yet possible to say what the purpose of the joint venture company might be. There are strong indications that it involves primarily the integration of sales and marketing. In the production area, there are also probably “synergies” to be exploited for specialties such as organic yeast. However, industry insiders do not expect a new production facility that could unite the previous, often elderly locations. How it might affect conditions remains to be seen. Europe has more yeast capacity than it needs, and price capers are therefore unlikely. +++

Richard van Heukelum promoted to President of Tromp Group

International Bakery Equipment Manufacturer Tromp Group, HQ based in The Netherlands, is pleased to announce the promotion of Richard van Heukelum to President, effective January 1, 2018. Richard will take over the duties of his brother Robert.

In this new role, Richard will manage the Company’s day to day operations, while creating and delivering the company’s vision and overall mission. He will also combine his activities with Sales and Marketing alongside his leadership of the company. Richard joined Tromp Group in 2015 as Vice President of Sales and Marketing, leading the expansion of the company’s international sales and global brand awareness. +++