südback 2019

•••8••• Branchennews Lower CO 2 Footprint Using regional raw materials makes a difference C limate change and related dis- cussions about CO 2 emissions are also a hot topic in the bakery sector. The “Fridays for Future” movement has now made many people think about actively re- ducing their CO 2 footprint. High energy prices, on the one hand, are increasingly putting pressure on cost management in each and every bakery, while artisan bak- ery and pastry chef customers are making more and more demands about CO 2 reduction. Greater awareness amongst customers This is further confirmed by stud- ies, such as the “Nielsen Shop- per Trends 2019”, showing that consumers now have greater awareness of the origins of raw materials. The Federal Agency for Agriculture and Food also writes that consumers are consciously considering the regional origin of food in addition to freshness and natural ingredients. This trend, which has been around for some years, is also re- flected in the exhibitors at süd- back 2019, which opens its doors in Stuttgart from 21 to 24 Septem- ber. Visitors will now find relevant raw material ranges in all exhi- bition halls, thanks to the new structure of the trade fair. While the key players in the sector will be focussing on “ancient” grains, superfoods and organic food, sev- eral regional providers will be join- ing the list of exhibitors this year. With this broad base, südback will once again be an important infor- mation platform for bakery com- panies this year. According to Stefan Körber, Chief Executive of the National Guild As- sociation for Württemberg Bak- ers, a characteristic of guild bakers rooted in their regions is that they prefer to buy from local produc- ers wherever possible. As a süd- back partner, the guild association therefore allows its members to in- tensively network on these issues at the trade fair, thereby providing added value at the fair. Master Baker Heinrich Beck also makes use of this. The boss of a mid-sized artisan bakery, based in Römerstein in the Reutlin- gen district of Germany, already buys many of his raw materials from “neighbouring” farms in the Schwäbische Alb region, and now even buys caraway seeds, linseeds or poppy seeds. Beck’s philosophy: “This approach dem- onstrates our responsibility to- wards consumers.” And he adds: “Customers explicitly welcome this.” He is looking forward to di- cuss this with many colleagues at südback. Ancient grains have become very popular. Photo: Messe Stuttgart Anzeige Neuer Claim für DeutscheBack: Together. Better Baking. „W ir verstehen uns als Partner der Kun- den und Problemlöser auf Augenhöhe. Es wird für die Kunden immer wichtiger, mit individuellen Rezeptu- ren die spezifischen Anfor- derungen von Märkten und Regionen zu erfüllen. Wir haben unser Versprechen eines partnerschaftlichen Ansatzes jetzt auch in un- seren Claim aufgenommen, weil wir durch eine breitere regionale Aufstellung im- mer enger in persönlichen Kontakt mit unseren Kun- den treten“, erklärt Lennart Kutschinski, Geschäftsfüh- rer bei DeutscheBack. Im Stern-Technology Cen- ter in Ahrensburg bei Ham- burg arbeiten über 100 Technologen, Meisterbä- cker und Enzymexperten. Dank des interdisziplinären Ansatzes in der Zusammen- arbeit mit den Schwester- gesellschaften Mühlenche- mie, Weltmarktführer für Mehlverbesserung, und SternEnzym, Spezialist für Enzym-Technologie, wer- den spezifische Lösungen entwickelt, die den An- forderungen der Backwa- renhersteller entsprechen - ganz gleich ob es sich um Industrie-, Filialbetriebe oder den Handel mit eige- ner Herstellung handelt. • Neuer Auftritt unterstreicht partner- schaftlichen Ansatz bei der Entwick- lung von maßgeschneiderten Back- lösungen • Die Kenntnisse über Rohstoffe, deren Wechselwirkungen sowie enzymba- sierte Backanwendungen führen zu Lösungen, die einen hohen Mehr- wert hinsichtlich Wirtschaftlichkeit und Innovation bedeuten Jede Idee ist eine Entwicklung wert – Individuelle Backkonzepte für Ihren Bedarf Welche Ideen haben Sie? Sprechen Sie uns an 04102 223 4663 www.deutscheback.de