AMSTERDAM — In wholesale baking, it’s survival of the fittest: Innovate or be left behind. To facilitate idea sharing in an innovative environment, Rademaker invited industry partners, including bakers, food producers and ingredient suppliers, to participate in a demonstration day at its technical center, located at the company’s headquarters in The Netherlands.
The day coincided with the interpack tradeshow, taking place May 4-10 in Dusseldorf, Germany.
“We put on these kinds of seminars on an annual basis,” said Eric Riggle, president, Rademaker USA. “It’s a great opportunity to add more value beyond just our Rademaker lines. We bring together the entire package of machines, ingredients and other suppliers to educate customers about trends in the marketplace as well as things like long-term cost of ownership, efficiencies, yields and waste reduction.”
The workshop was themed around the rise in demand for artisan products such as sourdough bread. It included a trends presentation from Mintel and a presentation from Puratos on how artisan formulations may be scaled to wholesale production, as well as numerous demonstrations of Rademaker’s artisan bread makeup lines.
In European markets, demand for artisan-style bread is increasing, even at the supermarket level, according to Mintel, and U.S. markets may soon follow suit.
