bake - January 2020 - 23

In bakery, we are watching alternative ﬂours.
Lots of alternative ﬂours are coming."
Barb Stuckey, president and chief innovation officer at Mattson

Gluten-free drives
innovation

Gluten-free pizza is a booming category,
and cauliﬂower is a popular crust option.

©MADELEINE STEINBACH - STOCK.ADOBE.COM

Sustainability becomes the norm
For decades, the average consumer
has been contemplating the maze
of headlines, claims, jargon, certiﬁcations and corporate and public
interest platforms that make up the
complex world of sustainability. In
2009, when The Hartman Group
published its Sustainability: The Rise
of Consumer Responsibility report,
America's consumers were reeling
from the weight of a catastrophic
economic recession. Some of the
only bright lights in the otherwise
gloomy economic realities of the
time lie in those topics that intersect
with sustainability (two examples
common to both consumers and
industry alike being "saving energy"
and "hope for a better world").
Hartman Group's new report,
S u s t a i n a b i l i t y 2 0 1 9 : B eyo n d
B u s i n e ss a s U s u a l , u n cove r s

that sustainability as a cultural
value and defining concern for
consumers has not lost any of its
vitality in the intervening years.
"Sustainability is shorthand for a
complete moral system of cultural
values, beliefs, and attitudes
related to a sense of responsibility for the greater good," says
Laurie Demeritt, CEO of The
Hartman Group, a consulting ﬁrm.
The report finds that today's
consumers are confronted by
real and immediate sustainability
challenges. Crises no longer
seem far away in time or space
- even abstract problems like
climate change and the permanence of plastic waste have
become pressing and present for
consumers across segments, and
they want progress and solutions.

Bake Magazine Digital Special Report  1 | Volume 1 | bakemag.com

John McIsaac, vice president
of strategic business development for Reiser, based in
Canton, Massachusetts, points
out that gluten-free demand is
driving change in the bakery
equipment sector, and Reiser
is responding.
Opened in 2008 in Canton,
the Reiser Customer Center
was updated in 2017 with new
construction that doubled the
size of the facility to 13,200
square feet. Problem solving
is really the crux of the baking
aspect of the Reiser Customer
Center. Clients are seeking to
scale up and increase efficiencies; formulate a new product;
produce a gold standard prototype on their equipment; and/
or rectify production issues.
"As always, our customers will
drive our innovation," McIsaac
says. "At their insistence we
developed small machines
to produce pizza dough and
bread portions, solutions that
handle the dough gently and
accurately. They drive us to
produce new doublescrews for
our Vemag that can portion
larger and larger inclusions
without damage. They drive
us to produce machines that
can handle the stiffest energy
bar and the stickiest glutenfree dough. We listen to them,
and then our engineers and
bakers go to work."

23
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bake - January 2020

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