Winners of this year's südback Trend Award have been chosen26.07.2019 - 11:36
Anyone wanting to experience new products, current trends and innovations in the bakery industry at close quarters cannot simply afford this year to miss südback, the trade fair for the bakery and confectionery trades. The Trend Award has been an integral part of südback since 2002: it is an important accolade for product developers, innovative inventors and creative talents in the industry.
The contest this year has been decided: a first-class jury has chosen the winning projects for südback 2019. In the competition for the renowned industry award for the bakery and confectionery trades, four companies dominated from the more than 60 top-class entries that were received.
In the Marketing, Sales and Organisation Category the südback Trend Award goes to Renosan Chemie & Technik GmbH. The developed Renocheck hygiene app and the e-learning portal help food companies to implement and comply with hygiene standards. The Cloud-based application was developed specifically for bakeries and cake shops, and facilitates the digital transformation of analogue processes. Many tasks and structures such as hygiene management, cleaning plans, hygiene training courses, certificates, etc. can be easily implemented and controlled online in a cost-effective way.
Corman SA wins the südback Trend Award in the Raw Materials & Convenience Category for the world's first puff pastry butter block 'Beurre Noisette'. The Belgian butter specialist promises easy processing and simple dough folding through extraordinary plasticity, constant quality and an identical taste throughout the year.
The natural taste of the puff pastry butter block is based on a recipe without any added aromas and is attained through controlled cooking.
The winner of the südback Trend Award this year in the Technology Category is Atmos Anlagenbau GmbH. Artisan 4.0, a specific air-conditioning system controlled by sensors, regulates and optimises the ambient climatic conditions on a product-oriented basis during production in bakeries and a large number of food companies. The temperature, humidity, pressure, mass or flows can be controlled and observed in a targeted manner before and after baking. The innovative aspects are data-dependently regulated and process-optimised infeed of fresh air and aerosols, and the non-use of chemical additives. Much better hygiene and work conditions are also attained through the processes.
The Special Prize this year goes to Konzeptwerkstatt Merge GmbH & Co. KG for its premium bread concept. The concept "My Bread. Your Bread" was formulated in cooperation with the Hellmich company and satisfies customers' needs for individual taste experiences: users can create their own bread using selected premium ingredients.
State-of-the-art technology (e.g. "TEIGHUMIDOR®") systematises the process at the point of sale in order to allow effective sales transactions.
The products entered in the competition for the südback Trend Award may not have been on the market for more than one year or developed at least up to full market maturity. In addition to criteria such as functionality, design and operational safety, the jury's decision was based on other factors such as economic efficiency and environmental compatibility. All the winning products can be seen at the trade fair.
The competition for the südback Trend Award was held for the twelfth time in 2019. The Award will be presented during the official opening of the trade fair in the Bakers' Trend Forum in the Alfred Kärcher Hall (Hall 8) at 09.30 on Saturday. The Award is presented by Messe Stuttgart in cooperation with its partners, i.e. Allgemeine BäckerZeitung (ABZ) and BÄKO-magazin. The co-organisers are the BÄKO Head Office and the Württemberg Regional Association of Bakers' Guilds.
More information, texts and photos relating to südback are available online at www.suedback.de
südback_19_PM09_TrendAward_Jury: The jury for the Trend Award, from left to right. Falk Steins (Editor-in-Chief, BÄKO-magazin), Reinald Wolf (Editor, Allgemeine BäckerZeitung), Karin Becker (Officer Manager of the Regional Association of Guilds of Baden-Württemberg Confectioners), Jean-Pierre Nachtsheim (BÄKO Head Office, Authorised Officer, Head of the Machines and Equipment Department), Brigitte Ewald (Former Head of the Academy of the German Bakery Trade – Württemberg Bakers' College, Stuttgart), Jochen Baier (Master Baker and Confectioner, World Baker of the Year in 2018), Ricarda Warth (Messe Stuttgart), Prof. Michael Kleinert (Chairman of the Jury, Head of the Institute for Food and Beverage Innovation (ILGI)), Ulrike Sailer-Keil (Sales Manager and partner in Bäckerei Konditorei Sailer GmbH), Frank Sautter (Graduate Theologian, Managing Director of the Württemberg Regional Association of Bakers’ Guilds and Managing Director of the Baden-Württemberg Millers' Association), Andreas Kofler (former Managing Director of the Württemberg Regional Association of Bakers’ Guilds) (COPYRIGHT MESSE STUTTGART)