At least 650 companies are expected in Stuttgart from October 22 to 25, according to Messe Stuttgart, the organizer of one of the most important bakery events this year. The number of visitors is also on the rise, especially from Germany and neighboring countries, Austria and Switzerland.
The representatives of BÄKO, the German Association of Bakers and Confectioners, have indicated three “megatrends”, which have defined the growth of the food industry in recent years: “health and wellness”, “enjoyment” and “convenience”.
The “health and wellness” trend has particularly grown more in recent years than any other, although it also involves many different directions, such as vegan and vegetarian, as well as organic food and original raw materials, such as ancient grain. Sought after and appreciated by sophisticated consumers, these products have a high added value, according to BÄKO’s representatives. To meet the demand for “enjoyment”, as well as “convenience”, the snack experts from BÄKO developed a new concept for a bread snack at südback: rolled bread. The practical presentation of the snack focuses on the finest finger food, while new suggestions for modern bakeries, for example, vegan and vegetarian snacks, as well as light meals with select fish specialties, are suitable for bakeries, together with classic sandwiches and filled rolls in the bread roll and pretzel range.
The trade fair in Stuttgart is an opportunity for bakeries to obtain information on the current year about new and tried-and-tested concepts for current market requirements. The motto of BÄKO for this year’s südback presentation is, understandably, “Trend markets 2016: baking and snacking with added value!”
Trend Award 2016
As is the case with every edition of südback, a jury of specialists have already awarded three companies for their winning projects, in the Trend Award category, bestowed for “sales and marketing”, “technology” and a special prize from the jury. In order to be considered for the awards, the equipment or products must be younger than one year on the market and must be characterized by functionality, design and operational safety.
This year, in the “technology” category, the jury awarded MIWE GmbH for MIWE thermo-static3.0, which can be used for atmospheric baking and puts an end to disturbances caused by weather conditions and draughts. Uniform baking results can therefore be attained, irrespective of external factors, since the pressure conditions in the baking oven are not affected by external influences and are always constant.
The special prize in the südback Trend Award 2016 has been won by Print2Taste GmbH from Freising. The Bocusini 3-D food printing system is characterized by state-of-the-art technology and permits various applications in bakeries, cake shops and catering. Thanks to the innovative cartridge system, individual baked products can be produced with logos, personal creations or 3-D sculptures.
The Germans Want Organic – Eco – Regional
Adapting to current market demands coming from consumers, the German bakery industry is also following the worldwide wellness and fitness trends, as well as the organic and healthy ones, which are extremely popular at the moment. As such, among the newly introduced free-from and healthy ingredients in both frozen and traditionally-baked bread, a number grains used in antiquity are making a comeback, thanks to their gluten-free attribute. Among them, spelt, einkorn or emmer are some of the stars of the “new ancient” concept of ingredients, together with the classic wheat and rye, which continue to remain a staple of bread production.
“A new food awareness has developed”, explains Holger Knieling, CEO, BÄKO Head Office of Southern Germany, and points out, “that the German organic market is growing steadily.”
Individual Optimization of Energy Consumption
südback will showcase the technology which is currently available in the field of green energy and during the trade fair, a large number of exhibitors will present their optimized developments for efficient energy use. According to the Central Association of the German Bakery Industry, energy conservation is now part of everyday business for every baker and confectioner. This is also due to the political guidelines relating to the change to renewable energy where the objective is to cover between around 40 and 45 per cent of electricity consumption by green electricity by the year 2025.
“In principle, there are three ways in which a company can reduce its electricity bills: buying cheap energy, efficient use of energy and energy recovery. Considerable advances have been made in the last few years, especially with baking ovens, refrigeration systems and washing machines. A great deal of know-how has been invested, for example in improved insulation,” according to the organizers.
Even though the market registered a growth in demand and sales, the industry is not without difficulties. One of the most important issues for the German industry is the small number of apprentices who want to be part of it.
BÄKO highlights that the number of apprentices in the confectionery trade has dropped by about 4.68% overall in 2014 compared with the previous year.
As of December 31, 2015, there were 3,097 specialist companies in the confectionery trade with a total of 68,400 employees (including entrepreneurs and apprentices). The number of apprentices in the confectionery trade has dropped by about 4.68% (246) overall compared with the previous year. This puts the training situation in the confectionery trade only slightly below the national trend of the trade: the number of apprentices declined this year compared with 2013. In 2014, the confectionery trade offered a qualified training opportunity to 5,015 young people nationwide: 4,196 confectioners and 819 sales assistants. The number of confectioners fell slightly by 2.21% (95) and the number of trainees dropped by 15.57% (151) compared to 2013.