Baking & Snack - November 2018 - 111

INDUSTRY INSIGHT
Jim Kline
jkline@theensolgroup.com

Intelligent

DESIGN
Attendees at iba 2018 saw plenty of innovation, and much of
it improved upon the fundamentals of commercial baking.

Having attended bakery trade shows since the '80s, I
found iba 2018 an interesting departure from previous
events. Most prior iba shows were identified by their
introduction of new technology, control and communications systems as well as equipment, devices and
methods that established new trends for the industry.
Certainly this year, there were advances to be found, but
iba 2018 will likely be remembered for raising the bar
on the fundamentals. Attendees observed meaningful
refinements to existing and proven process equipment,
control systems, training and support programs, and inherent designs supporting food safety - all very meaningful advances for the baker.
Across the board, it seemed equipment and ingredient suppliers had doubled down on their efforts to assist
the baker in meeting regulatory pressures and consumer
demands associated with nutrition and food safety, providing equipment and systems that minimize the need
for large numbers of skilled workers, and offering ingredients and methodology that assist the baker with meeting demands for clean labels, gluten-free baked goods,
creative flavors and enhanced textures.
Exhibitors presented interesting refinements in production equipment. Imbedded sensory technology and
secure wireless communications transmit not only realtime operational data to parent systems but also support
statistical production analysis as well as forecasts for
maintenance requirements. The imbedded technology
enables the baker to realize greater product consistency
by monitoring and controlling belt and cutting speeds,
deposit weights, temperatures, and time within predetermined limits. Alternative approaches to bread and
bun bagging on display will certainly improve line efficiency and speed.
Not surprising as Industry 4.0 resulted from an initia-

tive undertaken by the German government, Industry 4.0
was forefront at iba 2018. Many of the exhibitors were
conversant in Industry 4.0 and spoke to the intelligence
and communications capabilities available either as standard feature or as an option for their equipment. Smart
equipment capable of seamlessly integrating with other
production equipment along the line or with supervisory
or enterprise systems is now the standard. Equipment designed for the "smart factory" is the norm. The need for
equipment to integrate seamlessly with line equipment
produced by other manufacturers has been recognized.
Sanitary and eco-friendly designs were also profiled
by many equipment manufacturers. Designs minimized
collection points for scrap during production or for
liquids to collect during cleaning cycles. They minimized washdown requirements. Open-access designs
facilitated housekeeping and sanitation. Also profiled
during the show were open frames and clean lines that
avoid/minimize recesses and voids, and provide energyefficient deigns that reduce consumption and emissions.
Ingredient suppliers were not to be overshadowed.
There was significant innovation in flavor technology,
tailored fermentation and leavening products, advancement in clean labels, and a marked increase in the ingredients available for gluten-free, natural and organic
products. Yeasts and controlled ferments that can assist
the baker in targeting specific flavor profiles presented
considerable variety. Ingredient encapsulation that enhances flavor, texture and shelf-life extension also generated significant interest among the artisan and craft
bakers. Virtually all the suppliers were sensitive to the
need for clean and natural products to address consumer sentiments and meet marketplace demands.
If iba 2018 can be used as a measure, IBIE 2019 is an
exposition not to be missed.

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Baking & Snack - November 2018

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