bake - November 2019 - 14

Nicole Rees

AB MAURI NORTH AMERICA
FAST FACTS

The "fear of missing out" - or FOMO -

Another trend that can help bakeries in

AB Mauri North America, based
in St. Louis, creates specialty
blends that help bakers deliver
the quality, on-trend products
that customers desire, whether
it is for sweet goods like donuts
or healthful, artisan breads.
AB Mauri North America also
specializes in technologies for
frozen platforms that can help deliver quality products even when
skilled labor is in short supply.

created by limited-edition and specialty

the future is the growth in made-to-order

items is a major trend that bakeries can

items. Instore bakeries that allow customers

continue to capitalize on to attract and

to place an order for pick-up provide a

retain customers, says Nicole Rees, product

sense of fresh, personalized service which is

director at AB Mauri North America.

always a benefit. In this case, even industrial

Younger consumers, Gen Z and millennials

or mechanized processes can deliver arti-

in particular, make up half of the popula-

sanal results through the bake-off. Freezer-

tion of the United States. This group has

to-oven frozen dough, frozen dough and

changed the marketplace with how they

even par-baked products provide flexibility

promote these items across social media

and fast, quality service to major retailers as

when they "discover" them in stores.

well as convenience to the end consumer.

"It's free advertising essentially," Rees points

"Customers value the support that AB Mauri

out. "If bakers can create items that capti-

can bring to their portfolios of products,"

vate this group, like how the always popular

Rees says. "Often our customer has so many

seasonal pumpkin spice latte has done,

projects going at once that it is hard for them

traffic will come."

to innovate as fast as they would like. We

14 < NOV 2019 | bakemag.com

support that process even further through
FOMO also defends against internet shop-

collaboration and global capabilities."

ping. Research has shown despite the
growth of online grocery sales, those same

Looking to the future, Rees explains that

consumers still physically visit at least two

with younger generations taking over shop-

different stores twice a week, Rees points

ping, flavor, texture and adventure is going

out. A key reason for doing so is to choose

to be the name of the game in the years to

perishables in-person, but unique offerings

come. "With that, the baking industry needs

by retailers as well as seasonal specials are

be poised to be more exciting and more

important attractions for this customer set.

open to how the market is evolving."

JOHN UNREIN

The AB Mauri North America
product and process innovation
team specializes in multiple areas
including enzyme technology,
product claims for various baked
goods, on-trend ingredients such
as proteins and pulses in breads
and even texture or flavor customization for sweet goods like
cakes, donuts and pastries.


http://www.bakemag.com

bake - November 2019

Table of Contents for the Digital Edition of bake - November 2019

bake - November 2019
Editor's Note - THE INNOVATION ISSUE: helping hands
Contents
Supply Side Innovators
JAMES JONES - AAK
Nicole Rees - AB MAURI NORTH AMERICA
Elisa Maloberti - AMERICAN EGG BOARD
Don Trouba - The Annex by ARDENT MILLS
Stephen Chavez - BAKEMARK
Laura Bergan - BARRY CALLEBAUT North America
Mark Stavro - BUNGE NORTH AMERICA
Kathy Sargent - CORBION
Jennifer Lapaugh - DAWN FOODS
Jordan Beazley - GENERAL MILLS CONVENIENCE & FOODSERVICE
Natalie Faulkner - GRAIN CRAFT
Josh Johnson - GUITTARD
Herb Ring - HERSHEY
Megan Petit - HOBART
Courtney Schwartz - KEMIN Food Technologies
Rhonda Delaney - LAWRENCE FOODS
Arnaud Deniaud - LESAFFRE
Mihira Rami - DAIRY FARMERS OF AMERICA
Mike Downing - PREGEL AMERICA
Andrew Brimacombe - PURATOS USA
John McIsaac- REISER
Matt Miniat - SOUTH CHICAGO PACKING
Roger Daniels - STRATAS FOODS
Rick Perez - SUNSWEET INGREDIENTS
Andy Sigrist - UNIFILLER
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - November 2019 - bake - November 2019
bake - November 2019 - bake - November 2019
bake - November 2019 - 2
bake - November 2019 - Editor's Note - THE INNOVATION ISSUE: helping hands
bake - November 2019 - 4
bake - November 2019 - 5
bake - November 2019 - Contents
bake - November 2019 - 7
bake - November 2019 - Supply Side Innovators
bake - November 2019 - 9
bake - November 2019 - 10
bake - November 2019 - 11
bake - November 2019 - JAMES JONES - AAK
bake - November 2019 - 13
bake - November 2019 - Nicole Rees - AB MAURI NORTH AMERICA
bake - November 2019 - 15
bake - November 2019 - Elisa Maloberti - AMERICAN EGG BOARD
bake - November 2019 - 17
bake - November 2019 - Don Trouba - The Annex by ARDENT MILLS
bake - November 2019 - 19
bake - November 2019 - Stephen Chavez - BAKEMARK
bake - November 2019 - Laura Bergan - BARRY CALLEBAUT North America
bake - November 2019 - Mark Stavro - BUNGE NORTH AMERICA
bake - November 2019 - 23
bake - November 2019 - Kathy Sargent - CORBION
bake - November 2019 - 25
bake - November 2019 - Jennifer Lapaugh - DAWN FOODS
bake - November 2019 - 27
bake - November 2019 - Jordan Beazley - GENERAL MILLS CONVENIENCE & FOODSERVICE
bake - November 2019 - Natalie Faulkner - GRAIN CRAFT
bake - November 2019 - Josh Johnson - GUITTARD
bake - November 2019 - 31
bake - November 2019 - Herb Ring - HERSHEY
bake - November 2019 - Megan Petit - HOBART
bake - November 2019 - Courtney Schwartz - KEMIN Food Technologies
bake - November 2019 - 35
bake - November 2019 - Rhonda Delaney - LAWRENCE FOODS
bake - November 2019 - Arnaud Deniaud - LESAFFRE
bake - November 2019 - Mihira Rami - DAIRY FARMERS OF AMERICA
bake - November 2019 - 39
bake - November 2019 - Mike Downing - PREGEL AMERICA
bake - November 2019 - 41
bake - November 2019 - Andrew Brimacombe - PURATOS USA
bake - November 2019 - 43
bake - November 2019 - John McIsaac- REISER
bake - November 2019 - 45
bake - November 2019 - Matt Miniat - SOUTH CHICAGO PACKING
bake - November 2019 - 47
bake - November 2019 - Roger Daniels - STRATAS FOODS
bake - November 2019 - 49
bake - November 2019 - Rick Perez - SUNSWEET INGREDIENTS
bake - November 2019 - 51
bake - November 2019 - Andy Sigrist - UNIFILLER
bake - November 2019 - 53
bake - November 2019 - Product Showcase
bake - November 2019 - 55
bake - November 2019 - Classifieds
bake - November 2019 - Ad Index
bake - November 2019 - Formula of the Month
bake - November 2019 - 59
bake - November 2019 - 60
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com