Bundy Baking Solutions has recently announced the launch of a new business, Synova LLC, to manufacture and distribute baking release agents. The new business, located in Westerville, Ohio, the USA, will offer release agents for baked goods including bread and cakes, as well as food-grade release agents for troughs and other bakery equipment.
The 70,000sqf facility has been fitted with new, state-of-the-art equipment and automated manufacturing systems. Synova will employ up to 20 people including a team of experienced R&D scientists for product formulation and new product development. “Our facility was actually built with growth in mind. We have more than enough capacity to meet the demands of the current North American market and beyond,” Wendi Ebbing, marketing vice president, Bundy Baking Solutions, told World Bakers.
The products are available as of May 2019. The portfolio includes release agents for bread and similar products such as pizza and waffles, along with pure mineral oil in various viscosities for use in bakeries. “We plan to introduce more products later this year including cake grease and non-GMO and organic formulas. Our initial focus is in North America but will grow internationally as our product line grows and opportunities arise,” according to Bundy Baking.
The business is in a unique position to offer comprehensive pan service and outstanding value since they not only manufacture new pans but also provide pan refurbishment services. “Our overall goal is to reduce the amount of oil used by bakeries. We plan to do this by helping bakeries fine-tune oil use and pan refurbishment schedules, ultimately extending the release life of the pans and saving bakeries time and money,” she stressed.
One of the largest driving factors for starting this business was the overall knowledge about pans and seeing the condition of pans that are sent to their service facilities for refurbishment, the representative of Bundy Baking told us. “They often come in with a large amount of sticky resin from polymerization of the release agents and carbonization from baked goods. We believe that we can decrease overall oil usage by monitoring the amount of oil sprayed onto pans and recommending when it is appropriate to increase oil usage versus sending the pans for refurbishment so that the amount of oil sprayed can then be decreased.”
The global demand for bakery release agents is increasing primarily due to the growing consumption of bakery products, supported by the ever-increasing population. The global bakery release agents market is expected to reach around USD597.3m by 2026. The market is expected to grow in terms of volume sales at a CAGR of 5.2% during the period 2016-2026. The North America bakery release agents market recorded the highest market share, accounting for USD135.4m in 2016.