bake - Special Report - November 2023 - 10

This includes French's Hybrids in
Huron County and four generations
of family farmers. In addition
to spring spelt, the Frenches
own four fall spelt varieties of their
own. More than 600 acres of the
Frenches' 1,200-acre farm is dedicated
to spelt.
Packaging options
In addition to what is happening
on the farm and in the bakehouse,
sustainable packaging options are
critical to the ongoing success of
the movement.
Marc McGregor, national sales
manager, North America, for
Novacart, explains how they are
responding to industry needs for
greater sustainability within the
retail bakery environment.
" Consumers are actively looking
the century, and since the beginning
of the 21st century, spelt has
become a common wheat substitute
for making artisanal and nutritional
loaves of bread.
Today, most of the nation's spelt
is grown in Ohio, which averages
between 100,000 and 200,000
acres of spelt annually, about 10
times more than any other state.
10
for sustainable types of packaging.
For the last few years, we have been
getting a lot more requests for
plastic alternatives (PET or CPET)
and even aluminum foil alternatives, "
he explains. " Our Ecos/OP line of
bakeable paper molds has been one
of our larger moving product categories,
including our OP175 - 8 " x 8 "
square molds - used for everything
from brownies and cinnamon rolls to
cornbread. An added benefit of our
paper molds, beside the environmental
factor and being a plastic or
foil alternative, is that the consumer
perceives the product as higher end
or hand-made baked good. "
Since the majority of Novacart
products are paper based, using
FSC (Forest Stewardship Council)
certified paper, most of Novacart's
products have always been a
sustainable alternative to plastic
and other types of bakery packaging,
he adds.
" To get a better understanding
of changing demands from the
market, and to boost Novacart's
presence as a global leader in the
innovation of sustainable packaging,
we have recently joined the SPC
sustainable
future
Kerry, a global leader in taste and
nutrition, introduces Biobake™
Fresh Rich, an innovative enzyme
solution for sweet baked goods
that delivers longer-lasting softness,
freshness, and moistness
perception over shelf life, while
supporting food waste reduction.
This new, clean-label starch-acting
enzyme enables sweet baked
goods containing more than
20% sugar to remain fresher for a
longer period of time, significantly
reducing food waste.
It is designed to create a softer,
more consistent and more flexible
crumb structure, with improved
perceived moistness, enabling
products to stay fresher for
longer. Deborah Waters, product
director for enzymes at Kerry,
says: " Kerry's new Biobake Fresh
Rich is a proven performer, maintaining
product freshness, softness
and moistness in high-sugar
content products like muffins,
pancakes and pound cakes over
longer shelf life. "
Bake Magazine Digital Special Report 4 | Volume 4 | bakemag.com
JOHN UNREIN, MESHUGGAH BAGELS
http://www.bakemag.com
bake - Special Report - November 2023

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