People are increasingly complaining about food intolerances and allergies. In addition to that which is necessary, personal desire to avoid certain products is also playing an increasingly big role.
“Bakers and confectioners have the unique requirement to react to their customers’ wishes using their skills and an extensive product range,” explains Peter Becker, the president of the International Union of Bakers and Confectioners (UIBC) and the German Bakers’ Confederation.
The bakers and confectioners also have to respond to new nutrition trends and diet waves. Set for Sept. 12-17 in Munich, Germany, iba provides them with solutions on how to meet these needs.
Nuts, gluten, eggs or milk: The European Commission listed 14 ingredients, for which, since December 2014, also the bakers in the European Union must inform their customers if used in their products. This is because the number of allergic persons or customers with food intolerances is increasing resulting in a corresponding demand for product alternatives. Peter Becker sees this dietary change as an opportunity for the baking industry. “Bakers must respond to this demand and include corresponding offers in their product range.”
For instance, instead of the conventional wheat flour, different ingredients that do not contain gluten can be used as substitutes for cereal
Currently trending is the chia seed. The seed from South America has health-promoting properties, makes dough processing easier and presents a great potential for bakers. It is not only used in refinement of bread and other bakery products, but can also be processed as a substitute for wheat flour or eggs and is therefore ideal for vegans and persons who are allergic to gluten.
Recipe ideas and tips on the use of chia seeds will also be offered by the company Chia bia (Hall B4, booth 553) which will be participating at iba for the very first time. Together with the German baker, Martin Günthner, the company developed the first recipes for chia breads in early 2014. A Chiabia recipe contest has in the meantime yielded close to 100 new recipes for bread, biscuits and bars, all which are compiled in a brochure that will be available at iba.