briefly | Three keynote speakers coming to Bakery Showcase; Sobeys gets into the online grocery game; The IDDBA calls out cake trends | for more news in the baking world, check out our website, www.bakersjournal.com Sobeys to launch online grocery services Nova Scotia-based grocery chain Sobeys will work with U.K. e-commerce firm Ocado Group to launch online grocery ordering, automated fulfilment and home delivery to Canada. The online grocery shopping services will use Ocado’s proprietary online platform. The U.K. company will partner exclusively with Sobeys in Canada, Sobeys said in a news release. Ocado’s services include a dedicated website supported by its proprietary “web shop” and mobile grocery ordering applications, construction of an automated warehouse designed specifically for grocery e-commerce, and routing management technology meant to enhance delivery truck efficiency, customer service and punctuality, the release said. “Sobeys is a highly successful and much admired Canadian business and we are proud that they have chosen Ocado Solutions to partner with to build their online grocery business,” said Tim Steiner, chief executive officer of Ocado Group. Sobeys and Ocado will develop their first customer fulfilment centre in the Greater Toronto Area. The build is expected to take approximately two years. BAC announces keynote speakers The Baking Association of Canada (BAC) Bakery Showcase event in April will feature three notable and new keynote speakers. Anna Olsen, celebrity chef and cookbook author, will be presenting a session titled “Baking to Fulfill: Satisfy your Customers and Yourself.” In her talk, she says she will offer insights into how to take care of your operations while managing personal and business growth and goals. Balance and self-care will be at the forefront of her discussion, but she will also address operational trends, such as managing costs and staffing. Olsen will also share her experiences with capitalizing on no cost promotions. Tony Chapman, a well-known business strategist and speaker, will present unique insights on the subject of brand storytelling. Chapman’s session — “Stop Telling Your Story, Become Part of Mine” — will tackle how to stand out in the age of information overload by getting consumers attention through becoming a part of their story. Chapman will present ways to inspire, motivate and engage your customers and employees. Liesbet Vandepoel, director of marketing for Puratos Canada, will share the results of its global consumer survey, which captured information from almost 11,000 people in 25 countries. Puratos is an international business providing products, raw materials and expertise to artisans, retailers and foodservice customers in the bakery, patisserie and chocolate sectors. The “New Consumer Rules” qualified by Puratos’ Taste Tomorrow study shows insights into emerging trends and consumer perceptions on topics such as quality and transparency. Bakery Showcase will be hosted at Mississauga’s International Centre from April 29-30. Mini stacked and drip cakes popular says IDDBA report Magic and fantasy cakes, drip cakes and those with contrasting themes are among popular cake styles, suggests the International Dairy Deli Bakery Association’s (IDDBA) annual industry report. The report, entitled “What’s In Store 2018,” includes five trends as identified by John Gardner, director of customer marketing at DecoPac: • Contrasting themes that result in unique designs • Drip cakes, which feature the appearance of melted liquid icing running down the side of the cake • Magic and fantasy cakes • Pineapple-themed cakes • Mini stacked cakes. • Wood grain and metallic styles have grown through interest in artisan craftsmanship and getting back to nature Gardner also emphasized the necessity of providing shoppers with personalization options for cake format, chosen colours, favourite flavours, a special message or a photo collage. Voluntary sodium reduction results released by Health Canada High sodium levels persist in most packaged foods, suggests a report from Health Canada. In 2012, in an effort to reduce the amount of sodium in the food supply, Health Canada established voluntary sodium reduction targets for 94 processed food categories following extensive consultation with the food industry. The department encouraged the food industry to achieve these targets by the end of 2016. Health Canada released an evaluation of the food industry’s efforts to meet these sodium reduction targets. Results indicate sodium reductions in most categories of processed foods were modest, Health Canada said in a news release. Specifically, industry met the targets in 14 per cent of food categories. These results are an indication that additional measures may be needed to reduce sodium in processed foods. Over the next few months, Health Canada will conduct an in-depth analysis of each category and will meet with industry stakeholders and scientific experts to better understand the challenges encountered in reducing sodium. Health Canada said it is committed to reducing sodium in processed foods as part of its Healthy Eating Strategy. The department provided the following background on the issue of sodium reduction: • 25 per cent of Canadians have high blood pressure. • 80 per cent of Canadians and 93 per cent of kids aged four to eight years consume too much sodium. • In Canada, 77 per cent of Canadians’ sodium intake is from processed food. • Top contributors to sodium intake in Canada include breads, processed meats, soups, cheese, mixed dishes, and sauces.
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