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The Bread Flavour WheelThe Language of Bread – A New Communication Tool.

New Confectionery TrendsA Word about Flavours.

Knowledge SharingSharing Best Practise.

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Depicted here is a campaign from Bakels Edible Oils in New Zealand on butter replacers for their export markets.

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Dear Reader

Welcome to Bakels Worldwide Review number 165! Alongside our regular features on market trends in bakery and confectionery, in this edition we feature an important aspect of the Bakels Group – our global reach and how that can be used to the benefit of our customers, large and small.

For large enterprises with operations in many countries we offer products manufactured and supported locally but to common standards of formulation, raw materials, production process and food safety. The latter being vital to companies who have a global brand where an issue in one market can have serious repercussions in many others. We set this out in more details on page 13.

For more local operations we offer access to products which fit emerging consumer trends, often

helping them to “be first to market”. It is a true saying that businesses cannot stand still, they either go forwards or backwards. We hope that by bringing a constant stream of new and innovative products to market we can help our customer ensure that their businesses are going forward!

Innovation is not confined to the product itself. On page 7 we give examples of innovation in packaging, or how we can present the product to our customers, can improve convenience, hygiene and efficiency. Packaging concepts can be customised for larger customers.

We can also be innovative in how we communicate with customers. We are increasingly using digital media to do so. As an example of this on page 6 you will find our interactive QR codes to take you straight to a website featuring our major new product range “True Caramel”.

Knowledge transfer, particularly in product application, is vitally important, both to ensure our staff are competent to assist end users, but also to directly inform customers about the optimal way to use our products. Again, using digital media, customers will find an increasing number of training videos available to them. All you need to do is visit the website of “YouTube” and enter “Bakels”.

We hope therefore that you will find this issue of Bakels Worldwide Review to be interesting in itself, but that it will also prompt you to explore all that is becoming available through various forms of digital media, to assist the growth of your businesses, where ever you may be.

Armin UlrichChairman

Editorial

New Bread Trends The Bread Flavour Wheel 4Attract Attention – Gain Sales 5

New Confectionery Trends A Word about Flavours 6

Packaging Solutions 7

Knowledge SharingSharing Best Practise 8–9

SpotlightDistributors 11

Challenges aheadFood Safety 12

FocusGlobalisation 13

Bakels around the WorldIndo Bakels andBakels Edible Oils 14

Bakels PeopleCongratulations 15

Masthead

Title image: Trendy tartelettes created by Bakels Philippines.Bakels Worldwide Review No 165August 2017Published by EMU AG, SwitzerlandPrinted in Switzerland

BAKELS WORLDWIDE REVIEWEDITORIAL AND CONTENT

4 NEW BREAD TRENDS

The Language of Bread – a New Communication Tool

The concept is all about communication, with the innovative bread flavour wheel seeking to introduce a new «language of bread» – a language which describes the flavour of bread in a way that facilitates communication between consumers, producers and technologists.

The aroma produced by bread varies depending on the bread recipe, the quality of the raw materials used and the processes applied in its production, such as kneading, proofing and baking. Over 500 constituents of bread aroma have been identified using scientific analyses, including gas chromatography. The flavour wheel is a standardised, product specific aid used to describe, in sensorial terms, the aroma and relevant tastes of bread.

Since 2009 many bakers have used the flavour wheel in their communication to customers. They use descriptions of indulgence for their premium breads like the famous German craft baker Jochen Baier from Herrenberg with his “Stone Oven Bread": “a multitude of toast and roasted aromas intermingle to dominate the character of this bread. Fine earthy, malty nuances, along with a gentle acidity, from the background of this flavour experience”.

A master baker, Michael Kleinert read Food Technology at the University of Applied Sciences in Lemgo, Germany. He then moved to Switzerland in 1996 where he worked in the baking industry before his current role. He is the president of the Swiss Bakery Branch Association, and since 2016 member of the board of directors of Bakels.

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1 The bread flavour wheel.2 Michael Kleinert.

Using products from the Bakels Fermdor range bakers can contribute to developing an indulgent aroma profile, with notes of caramel and roast aspects in the crust, and an interesting characteristic of acidity in the crumb arising from the sour dough components. Bakels Fermdor sour doughs, with their variety of sensorial organic acids and their complex mixture of precursor aroma components derived from yeast and specific lactobacilli, are able to compensate for flavour loss arising from salt reduction.

This novel approach offers the potential to revolutionise the way in which a staple commodity is perceived, and to inspire the development of even more exciting bread products to meet the needs of an increasingly sophisticated and discerning consumer.

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In 2009, professor Michael Kleinert, head of Institute for Food and Beverage Innovation at Zurich University of Applied Sciences, came up with a concept which revolutionised the perception of bread and its flavour – the “bread flavour wheel”.

5NEW BREAD TRENDSBAKELS WORLDWIDE REVIEW

Flavour is often the focus of innovation, but “eye appeal” is also an important influence on consumer chooses. This can be interesting shapes, textures, finishes or colours. Bold colours and novel shapes are more likely to attract consumers’ praise and social media attention. Bakels Tiger Paste (see picture 1) ticks all these boxes. A powder to which water is added, mixed and applied prior to baking, most popularly to the top of a white bloomer, exiting the oven with a unique, mottled, thin and crispy crust and soft crumb. Tiger Paste not only looks good, but delivers a distinctive, rustic flavour, encouraging repeat purchases.The bread can be found in many countries across Europe, including its origin, the Netherlands, where it is known as “Tijgerbrood”. The theme of visual appeal continues with Bakels award-winning Multiseed Bread where simply rolling the pre-proved and moulded dough piece in poppy and sesame seeds delivers an attractive speckled crust which leads the consumer to sample the delicious blend of pumpkin, sunflower and linseeds.

Speciality Bread FridaysGenerating sales of visually attractive breads is not only a European trend. South Bakels have initiated a drive to emphasise the focus on speciality/artisan breads in the market. This drive is the “South Bakels Bread Friday” which takes place every Friday around South Africa in different retail outlets where South Bakels display speciality breads like Multiseed, Rustic Baguette, Superseed Low GI, Panini and Ciabatta. South Bakels demonstrators, representatives and promoters using Bakels point of sale material such as a promoters table, aprons, table cloths and bread boards assist South Bakels customers in selling to the public.

Healthy BenefitsEven further from Europe Australian Bakels report that consumers buying with their eyes are not just looking at the baked product, but also underlying health benefits, so visually the bread must convey this message. Visually obvious features can be backed by display material promoting the presence of ingredients, or features associated with health benefits. High fibre, low GI or oat and barley are examples of this. In Australia these are made available through Bakels Hi Fibre Low GI White Bread Mix and the original Bakels Low Gi Multiseed Bread Mix.

Attract Attention – Gain SalesTaste and overall enjoyment drives repeat purchases of bakery products, but visual appeal generates the first sale.

Launch of New Sour DoughsOnce visual appeal has triggered a “buy” decision taste and flavour must satisfy the consumer if they are to buy the product again. The Bakels Fermdor range of sour dough powders already offers the possibility of creating breads with traditional and exciting tastes. To this range are now added two new products – Fermdor Liquid, a liquid sour dough with a shelf life of 9 months under uncooled conditions and unopened, in a 15kg bag-in-box, and Fermdor RE Plus, which has an acidity level of 230 thanks to a special drying process and the addition of lactic acid.

See also the report on our sour dough workshop on page 9.

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There are many tried and tested flavours in patisserie lines, but consumer interest in new experiences, or the opposite – flavours from the past – provides an opportunity to introduce new products to existing assortments.

An example of this is an increasing interest in applying Asian flavours or the “Mediterranean diet” to confectionery lines. Bakbel Europe, the Bakels company specialising in fruit preparations, has sought to give our customers the opportunity to capitalise on this trend with the following product concepts:

- Granola cinnamon ice cream blended with chili choco chips, chocolate-covered toffee pieces and a caramel fudge swirl

- Honey and matcha (green tea from Japan)- Thai-flavoured ice creams- Thai peanut butter pretzel ice cream - Makhani ice cream- Parmesan ice cream- Beetroot bacon ice cream - Extra virgin olive oil ice cream

While tropical fruits and flowers are starting to move from “below the radar”, and we are seeing these flavours combined with grains, for example guava and lavender flavours, but with oats and grains for more of that “guilt-free” indulgence.

Bakels Truffles Chocolate, in its many forms, will always be a popular flavour. Bakels Truffles combine chocolate with many other interesting flavours to give an endless range of flavour possibilities and applications, for example adding taste and flavour to whipped cream, mousse and butter cream.The Bakels Truffle assortment includes the flavours caramel, hazelnut, nut with pieces, orange, rum and vanilla.

A Word about Flavours

CaramelCaramel is one of the fastest growing flavours in many markets. The Bakels True Caramel range, now being stocked throughout the Bakels Group, is allowing our customers to develop products to take advantage of consumer interest in caramel. Combined with shortbreads, brownies and chocolate to name a few, caramel and salted caramels are currently a popular flavour of choice in the UK confectionery market, and this looks set to continue. In addition to salted and unsalted caramel an innovative Neutral Caramel Base provides the perfect opportunity for bakers to add their own flavour concepts to a filling with the mouth feel of True Caramel. An extensive range of application ideas is available. To obtain this follow the link ‘bit.ly/truecaramelapplications’ or scan the QR code. See also the report on our caramel workshop on page 9.

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Innovation is not confined to products – packaging can also offer innovative solutions for improved efficiency and quality. Below are a few examples of this.

Packaging Solutions

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Piping Bags “Many products supplied by Bakels are put into piping bags by our customers before use so why should we not do this for them?” That question has led to a number of Bakels companies investing in “form, fill & seal” packaging equipment which packs products into ready to use piping bags. This avoids the customer having to buy disposable piping bags or the hygiene risk associated with re-usable piping bags. The storage of part used pails of product is also eliminated and, in the case of Bakels Fruit Fillings, increased shelf life can also be achieved.The latest piping bag filling line to come on stream is at Bakels Brazil who have launched an extensive range of fillings in piping bags of 1kg. The range consists of three categories: •Creamy Fillings: brigadeiro, chocolate,

coconut, cream confectioner, milk and strawberry.

•Fruit Fillings: strawberry, passion fruit, pineapple, apple and banana.

•Prime Fillings: chocolate, bavarian, condensed milk with coconut and condensed milk with strawberry.

These 15 delicious products, which can be used as fillings and toppings for cakes, pies, cupcakes, brownies, doughnuts and rocamboles are available throughout all South and Central America through our companies and distributors in the region. Ready to use, with outstanding flavours.

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Valuable Support for Retail CustomersWhile we strive to provide the highest quality ingredients, we also focus on improving our customers’ production efficiencies, helping them to cope with a shortage of skilled staff and to reduce product wastage. Take Easter for example, a very important sales season in the UK when retailers freshly bake and sell traditional hot cross buns. Control of stocks of the raw materials required to produce a high volume of buns in a short selling window, plus the need to ensure recipe compliance across an estate of hundreds of in-store bakeries is a challenge. As a solution to these problems, Bakels have developed kits of pre-portioned ingredients. The kits include bun concentrate, ready to use crossing paste in piping bags and pre-weighed vine fruits. Each kit contains the correct ingredients for two mixes. This delivers efficient stock control, recipe and cost compliance and eliminates wastage.The same concept can be applied to many other products, for example Christmas production of panettone.

2 NZ Bakels Gold Label Chocolate Brownie proving to be irresistible to New Zeland grocery shoppers.3 Display stand from Bakels South Africa.

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Sharing Best Practise

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1 The delegates from our Latin American companies.2 Reto Dietiker (centre) presenting the samples.3 The practical session.

There are 2.500 employees in the Bakels Group working in more than 35 companies around the world. They have different skill sets, backgrounds and experience, but the collective knowledge base is a powerful tool, which can be used to support our customers. We can utilise this by “sharing best practise”.

Latin American Marketing MeetingWhen we talk about knowhow transfer, we generally refer to products and to a lesser extent manufacturing processes. However, before this stage it is useful to know what customers actually want and how best we can provide this. An in depth understanding of consumer markets should drive product development and knowledge of what is important to our customers, and will allow us to target our activities effectively. In the broadest sense, this is marketing.

With the objective of sharing knowledge on how to understand market developments and spot gaps we can fill with new products, how to create demand for the products, and how to support our customers to grow their businesses, the Bakels Group held its first Latin American marketing meeting in July. The attendance and input from European Bakels experts gave the event an international dimension. The meeting was designed to share marketing strategies for product launches, e-commerce and local market product applications. With a clear focus on NPD-led innovations, attendees were able to also share trend data from their own markets, to inspire product development in the future.This takes one small step for Bakels marketing teams in sharing knowledge, but a much larger one towards the goal of the Bakels Group to becoming the go-to producer of innovative bakery ingredients globally.

Industrial Cake WorkshopDuring the first week of June an industrial cake production workshop was held at the facilities of Bakels Brazil. During this training, Reto Dietiker from Bakels Nutribake, Switzerland, demonstrated the features and benefits of Aromatic products which have an application in the large scale production of long shelf life cake products. Participants from all Latin American countries attended this event. The training consisted in a theoretical part, where Reto Dietiker explained the technology underpinning the products of Aromatic, and practical sessions, where the attendees had the opportunity to apply, hands on, what they had learned. The technologies applied during this training give solution to three major problems that the cakes industry continually faces:

Volume and StabilityIn cakes, alpha-gel emulsifiers are applied to improve volume and texture. In ice cream, the alpha-gel emulsifier contributes to a smooth and creamy texture, nice volume and increased resistance to fast meltdown.

Softness and MoistnessThese emulsions are designed to inhibit staling and retain softness and freshness during storage. The effect is evident right after baking, as well as throughout shelf life, and lends the finished product an even fine crumb, nice texture and improved resilience.

Long Shelf LifeThe required shelf life for bread and cakes is constantly increasing. Consumers are looking for really fine quality, long lasting freshness and delicious tastes without any compromise. The freshness enhancers from Aromatic improve these characteristics and have become a vital solution for many bakers.

After this comprehensive training, industrial key account managers of our Latin American companies are ready to provide industrial customers the professional support they need.

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Artisan and Sour Dough WorkshopThe growth in consumer demand for artisan and sour dough breads continues. Supporting our customers to benefit from this opportunity requires knowledge and understanding about sour dough products, and the artisan breads that can be produced from them. Bakels Nutribake therefore chose this topic for the first workshop held in their brand new baking centre in Switzerland. Bakels representatives from all over Europe were invited to learn not only about the top quality artisanal bread mixes Bakels Nutribake are successfully selling in Switzerland, but also about the technology behind them. In addition, three new and unique sour doughs were unveiled to extend the successful Fermdor range.

Fermdor SmokedFood smoking is back, with chefs experimenting using everything from meat to vegetables and even desserts. Bakels are now stepping into this market with our naturally fermented dried smoked sour dough based on wheat flour. A 2% dosage of Fermdor Smoked will bring beautiful nuances and complexity to your bread.

Fermdor RE Plus The rye based Fermdor RE Plus (TTA of 230) delivers an intense but pleasant acid taste, even with a low dosage. This product is ideal for traditional rye products but also, in combination with other sour doughs from the Fermdor range, to produce a milder acid taste if desired.

Fermdor Germ LiquidIt is well known that wheat germ is the most valuable part of wheat, but it is removed during milling as it limits the shelf life of flour. With the addition of the first liquid sour dough to the Fermdor range, Bakels are helping all bakers to bring back to bread the valuable wheat germ, which not only creates an open and golden crumb structure, but also develops a pleasant nutty and sweet flavour.

Caramel WorkshopFollowing the launch of the True Caramel range British Bakels hosted a workshop for delegates from our European companies, to help them understand the science behind the range. A tour of the new production line coupled with an extensive presentation of how the products were developed by our food science and process technologists, along with further exploration of product applications, allowed staff to fully understand how consistently high-quality caramel is achieved.Applications specialists from all sectors worked collaboratively to enhance knowledge of the True Caramel range. The practical workshop brought together a range of skills, allowing all to get hands on. At the end of the day all delegates showcased their work showing how applications could be used across all sectors of the business.Key focus areas included the Neutral Caramel Base, an innovation in caramel, whereby flavours, colours and inclusions can be added to meet customers’ processes and seasonal demands. Low AW Caramel presents Bakels with significant opportunity into long shelf life biscuit markets.With substantial capacity on the new production line, Bakels are well placed to exploit global opportunities for caramel products.

KNOWLEDGE SHARING

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3 The delegates from our European companies.4 Hands-on baking.5 The tasting session.

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1 Ade Kuniawan, technical advisor Jawa Timur, with staff of Tons FnB in Surabaya.2 Wahyu Hariyanto, technical advisor central Java, with staff of Delicias bakery in Magelang.3 Multiseed Bread sales kit.4 Artisan Bread sales kit.

Maintaining Contact with CustomersAlthough when working through distributors we may not regularly visit the end users of our products, as the brand owner Bakels is committed to staying in contact with them. There are many ways for us to do this, some of which are highlighted below.

Reaching every Corner of a Vast CountryBakels Indonesia continues to expand its coverage in the vast and dynamic Indonesian archipelago. With a population believed to be close to 270 million persons there are many opportunities for our young company in a diverse market.The big challenge for Bakels Indonesia is logistics and customer support over a large area with 3.000 islands. With the head office being centrally located in Jakarta the solution is the appointment of regional distributors with extensive experience in their respective area.

Digital Media Bakels actively works to communicate to end users both the value of the Bakels brand, but also to support distributors in ensuring that the features and benefits of all our ingredients are well known to their baker customers.We firstly utilise a “push” approach, whereby we connect with bakers, whatever the size of their business, through ecommerce and other direct communications, inspiring seasonal ideas and innovative new products for their bakeries. The power of social media, including our company websites, creates a “shop window” for the brand, and also gives us the opportunity to support export markets through geographically targeted messages. Feedback from these social media contacts allows us to truly understand what kind of products bakers are seeking. Secondly, creating demand through these means prompts bakers to seek supply through distributors stocking Bakels ingredients, the “pull” effect, creating both sustained business for distributors, but also loyalty to Bakels products.Finally, digital media allows us to make available product training and application suggestions at the touch of a button – log on to “YouTube” and enter “Bakels” to see for yourself.

Point of Sale MaterialIn line with our group mission of “helping our customers sell more bakery products” we support distributors with point-of-sale material for Bakels products. This material assists bakers showcase the bakery goods on their shelves, and ultimately sell more to their consumers. This material always aims to speak to one of the main consumer trends –health, indulgence or innovation.

Distributors are a very important route to market and help ensure that Bakels products can reach all bakers, including the very smallest, and also in our export markets. They require our support to do this. Below are some examples of this support.

Distributors

SPOTLIGHT

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Exhibitions and Road ShowsArranging regional product demonstrations for customers supplied by our distributor partners is immensely popular with customers, particularly when new products are presented. Attendance ranges from 50-200 bakers, but no matter what the number, Bakels staff are available to discuss applications face to face with the end users of our products.

Bako Wales Wholesale Road ShowAs part of a programme to Bakels distributors supplying into the UK Craft sector British Bakels exhibited at the Bako Wales Wholesale Roadshow in May. Bako, is a bakers buying cooperative and this allows bakery manufacturers to showcase their ranges direct to end users. A newly built portable “Bakels” branded stand made its debut at the event. A television screen displayed some of our application videos,which can also be viewed on our British Bakels YouTube channel. Central to the presentation was the True Caramel range and seasonal ideas. Data capture in the form of email contact details from bakers will allow Bakels to directly communicate our future new products and application ideas, creating the ‘pull’ through the distributor.

Road Show – Free StateThe first South Bakels roadshow kicked off in Bloemfontein. It took place over four days from 13–16 June at Kopano Nokeng Country Lodge & Conference Centre. On the first three days South Bakels hosted Pick–Pay franchisee store owners, the Shoprite Checkers and Ok Franchise management team as well as Spar bakery staff and owners. On the last day South Bakels hosted 220 members of the SA Sugar Guild.The show consisted of a product display and product demonstrations. The roadshow was very successful and the plan in the future is to extend it to other South Bakels regions to build stronger relationships with the end users of our products.

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5 Bakels Chile bakers team; road shows held in various cities.6 Display during road show „Trends 2017“ by Bakels Peru.7 From left: Avillo Salvador, director af ASPAN (Bakers Association Peru), Ivo Scheggia, general manager of Bakels Peru, Pio Pantoja, president of ASPAN, at the road show „Trends 2017“. 6

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Food SafetyThe Regulations covering the production of food are becoming stricter. This not only impacts on our own operations, where we accept that is an absolute requirement that Bakels produces safe products which fully comply with local regulations, but also upon our customers. Part of the service Bakels offers is the provision of technical information, enabling bakers to demonstrate compliance with this food safety standards and consumer demands for product information.

CHALLENGES AHEAD

Bakels Food Safety PolicyAll Bakels factories comply with the Bakels Group food safety policy. In addition, many are certified under the Global Food Safety Initiative (GFSI). There are several standards available for manufacturing sites but the most common are the British Retail Consortium (BRC) standard, and FSSC22000. Both standards are based on the principles of Hazard Analysis Critical Control Points (HACCP), under which there is an increased expectation of product testing, including for pesticides, mycotoxins and heavy metals in addition to microbiological testing, where a risk assessment requires it.

Following food adulteration issues, such as Sudan 1 dyes in spices, melamine in milk powder and horsemeat in “beef ” burgers, to name a few, there is an increased requirement for clearer visibility of the supply chain, right back to the prime source of the ingredient. Understanding the route of delivery and any possible points for fraudulent activity or adulteration, is also expected. Sites are required to carry out a Vulnerability Assessment (VACCP), which looks at historical and emerging issues relating to ingredients being used. Bakels have registered with “Horizon Scan”, a database which looks daily at all food related issues worldwide. Through this tool we are able to have visibility of any potential issues,

anticipating queries from customers so we are ready to answer them.

Many customers also require details of the GMO status of products supplied to them. Certification schemes such as Cert ID, inSYTE and Valid IT are in place, which give verification of the authenticity of the material. Aside from food safety issues consumers are increasingly concerned about the other issues, such as the environment and ethical work practices. There are many accreditation schemes covering these issues, including RSPO, FairTrade, the Rainforest Alliance, UTZ and SEDEX. Bakels companies make local decisions, based on local market requirements, on accreditation under these schemes.

Customer SupportAll Bakels manufacturing companies have technical administration teams whose role is to support customers with technical information. This ranges from product specifications to detailed questionnaires required to support the customers on food safety systems. Given that requests for information are ever increasing, these colleagues fulfil an increasingly important role in the service Bakels provides to our customers worldwide.

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1 Some examples of Bakels quality control.

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GlobalisationThis term is sometimes used in a negative context, but it does provide opportunities for both large and small bakeries.

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FOCUSBAKELS WORLDWIDE REVIEW

International brands serving the “out of home” market, for example McDonalds, Subway or Pizza Hut, are now present in many markets. Their customer offering may be slightly adapted to local tastes, but their core offering, a burger, a roll or a pizza, is consistent. And they need local suppliers for these products who in turn need ingredients suppliers who can supply products which meet the global standards of the brand owner. This is a service Bakels are increasingly able to provide.

Through our presence on every continent, an open exchange of recipes and formulations, sourcing common raw materials and using common manufacturing equipment backed by internationally recognised food safety standards (see page 12), Bakels can offer international brands locally produced products to a consistent standard in every market. Global account handling is also possible, giving customers a single point of entry to the entire Bakels Group.

However technical application support remains local, offering a responsive, personalised service – the best of both worlds!

Smaller retail bakers and confectioners can also benefit from the transfer of global trends to local markets. Consumers are increasingly requesting products they have enjoyed when they travel, or have become aware of through the various forms of media which are now part of our everyday lives. From artisan style breads to American brownies and doughnuts, local markets are opening up to new products. Add trends such as healthy eating, convenience or premium indulgence and the innovative baker will find plenty of opportunities for business development.

As with the international brands, craft bakers and confectioners can gain access to the global market by working with Bakels. We hope this edition of Bakels Worldwide Review inspires you to take full advantage of this opportunity!

1 Ade Kuniawan of Bakels Indonesia with the bakery team of the Bumi hotel in Surabaya.2 Grocery shop in Thailand with Bakels doughnuts display.

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We are proudly presenting our Indian company and reporting an example of an outstanding environmental achievement.

Indo Bakels and Bakels Edible Oils

BAKELS AROUND THE WORLD

1 The Indo Bakels team at AAHAR, the biggest trade exhibition in India.2 Indo Bakels‘ corporate chef Abhijeet Deogharkar.3 Tamara Coory, BEO QA supervisor and Justin Wilson, BEO compliance manager, presenting the award.

1 2Indian Bakery IndustryEvolving socio-economic factors combined with ever increasing disposable incomes has contributed to the growth of India’s bakery industry over the past decade. Besides the large, medium and small scale manufacturers in the organized sector, there are also huge number of single store bakeries and home bakers in the unorganized sectors of the bakery industry. The demand for bakery products is being fueled by the younger generation and well-travelled citizens who are demanding tasty and healthy palatable food.

Big OpportunityRising demand of bakery products increases the demand for bakery ingredients. Indo Bakels was established in 1996 and has been in the forerunner role when it comes to the development of the bakery ingredients market in India. Based in Mumbai, the company runs a plant manufacturing both dry and wet products. Apart from own manufacturing, Indo Bakels are importing products from Group companies to serve the needs of different categories of customers. They have a team of application specialists and sales persons who work closely with their customers.

New Product LaunchesThere is a big opportunity in India for cake mixes, and a number of cake premixes such as egg-free and with egg have been recently launched with great success. Fruit fillings and glazes, produced by the Bakels company in Belgium, remain top of class and are in high demand. The relaunch of Pettinice has been well received by the global icing community.

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Celebrating Environmental ExcellenceBakels Edible Oils (NZ) was recently recognised with an outstanding performance award from Enviro-Mark Solutions, New Zealand’s original environmental certification programme. The programme provides the framework needed to implement a credible and effective environmental management system, helping to identify and reduce environmental impacts and understand legal obligations. The site has been involved with the Enviro-Mark programme for over 10 years and has achieved ”Gold” standard.

Enviro-Mark Solutions CEO, Dr Ann Smith, said at the awards ceremony “the awards celebrate the best of the best when it comes to carbon emissions reduction and environmental management”.

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Congratulations

BAKELS WORLDWIDE REVIEWBAKELS PEOPLE

We take pleasure to honour long service staff and in reporting the anniversary of one of our established companies.

1 The Bakels Fiji team.2 Sushil Chand.1

30 Years Bakels FijiSome 300 islands and around 900.000 inhabitants make up Fiji. Bakels in Fiji began life in the mid-sixties as an importer from NZ Bakels. In 1987 Bakels Fiji Ltd was founded, based in Lautoka with four employees.

In 1992 the company moved to Nadi where it remains today, currently employing 36 staff. Bakels Fiji have grown despite some adversity, the most serious of which was a fire in 2004, which saw the company building burnt to the ground. The upside of the fire was the opportunity to rebuild the factory as a modern dedicated warehouse and manufacturing facility.

Sushil Chand started working for Bakels at its inception back in 1987, so in September 2017 Sushil will complete 30 years with the company. Sushil is one of our main delivery drivers and covers the area from the Coral Coast up to Raki Raki on a weekly basis.

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We are pleased to recognise the long service of the following Bakels staff:

30 YearsPeter Masabo, receiving manager, South Bakels JohannesburgWayne Mulley, despatch Underwood QLD, Australian Bakels

25 YearsIrene Byrne, customer service, NZ BakelsMarcus Duncan, production assistant, NZ Bakels

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EUROPEAB Bakels Aromatic/SwedenBakbel Europe SA, BelgiumBakels Nutribake AG/SwitzerlandBakels Polska Spzoo/PolandBakels Senior NV/NetherlandsBakels Switzerland Ltd/SwitzerlandBakels Ukraine Ltd, UkraineBritish Bakels Ltd/EnglandDeutsche Bakels GmbHc/o Bakels Senior NV/NetherlandsFinnbakels OY/FinlandIrish Bakels Ltd/IrelandRussky Bakels/RussiaAromatic Marketing GmbH/GermanyAromatic Kft/HungaryAromatic Polska Spzoo/Poland

AFRICABakels East Africa Ltd/KenyaBakels Namibia (Pty) Ltd/NamibiaBakels Zimbabwe (Pvt) Ltd/ZimbabweSouth Bakels (Pty) Ltd/South Africa

AUSTRALASIA & OCEANIAAustralian Bakels (Pty) Ltd/AustraliaBakels Edible Oils (NZ) Ltd/New ZealandBakels (Fiji) Ltd/Fiji IslandsNZ Bakels Ltd/New Zealand

ASIABakels China Co Ltd/ChinaBakels Dalian Co Ltd/ChinaBakels Hongkong Ltd/Hong KongIndo Bakels Pvt Ltd/IndiaPT Bakels Indonesia/IndonesiaBakels (Malaysia) Sdn Bhd, MalaysiaBakels Philippines Inc/PhilippinesBakels Singapore (Pte) Ltd/SingaporeBakels Thailand Co Ltd/Thailand

AMERICASBakels Argentina SA/ArgentinaBakels Brazil Ltda/BrazilBakels Chile SA/ChileBakels Ecuador SA/EcuadorBakels Peru SAC/PeruAromatic Inc/USA

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