Climate change and related discussions about CO2 emissions are also a hot topic in the bakery sector. The “Fridays for Future” movement has now made many people think about actively reducing their CO2 footprint, the organizers of südback say.
Artisan bakery and pastry chef customers are making more and more demands about CO2 reduction, as the prices rise and put pressure on cost management in bakeries.
This is further confirmed by studies, such as the “Nielsen Shopper Trends 2019”, showing that consumers now have a greater awareness of the origins of raw materials, since regional sourcing has a reduced CO2 footprint. The Federal Agency for Agriculture and Food also writes that consumers are consciously considering the regional origin of food in addition to freshness and natural ingredients.
This trend, which has been around for some years, is also reflected in the exhibitors at südback 2019, which opens its doors in Stuttgart, September 21-24. Visitors will now find relevant raw material ranges in all exhibition halls, thanks to the new structure of the trade fair. While the key players in the sector will be focussing on ‘ancient’ grains, superfoods and organic food, several regional providers will be joining the list of exhibitors this year.
According to Stefan Körber, chief executive of the National Guild Association for Württemberg Bakers, a characteristic of guild bakers rooted in their regions is that they prefer to buy from local producers wherever possible. As a südback partner, the guild association, therefore, allows its members to intensively network on these issues at the trade fair, thereby providing added value to the fair. Master Baker Heinrich Beck also makes use of this. The owner of a mid-sized artisan bakery, based in Römerstein in the Reutlingen district of Germany, already buys many of his raw materials from “neighboring” farms in the Schwäbische Alb region, and now even buys caraway seeds, linseeds or poppy seeds. Beck explains his philosophy: “This approach demonstrates our responsibility towards consumers. Customers explicitly welcome this.”