südback Trend Award Chooses Its Winners

The 12th edition of the südback Trend Award has chosen its winners for 2019. The Award will be presented during the official opening of südback in the Bakers’ Trend Forum.

The recognition has been decided this year, as a first-class jury has chosen the winning projects for südback. 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. 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.

In the Marketing, Sales and Organization 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 analog 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 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 optimizes 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  include data-dependent regulation and process-optimized 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, “My Bread. Your Bread”, which 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®”) systematizes 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 Award is presented by Messe Stuttgart in cooperation with its partners, i.e. Allgemeine BäckerZeitung (ABZ) and BÄKO-magazin. The co-organizers are the BÄKO Head Office and the Württemberg Regional Association of Bakers’ Guilds. 

The ceremony will take place in the Alfred Kärcher Hall (Hall 8), on Saturday, September 21, at 09.30 AM. 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. 

The expert jury included: 

• Prof. Michael Kleinert, Jury Chairman, Head of the Institute of Food and Beverage Innovation (ILGI)
• Karin Becker, Branch Manager of the State Association of Guilds of Baden-Württemberg Confectioners
• Brigitte Ewald, former principal at the Akademie Deutsches Bäckerhandwerk – Württembergische Bäckerfachschule Stuttgart
• Jean-Pierre Nachtsheim, BÄKO Head Office, authorised representative, Department Director of Machines & Equipment
• Ulrike Sailer-Keil, Sales Manager and partner of the bakery/cake shop Sailer GmbH
• Frank Sautter, Dipl. Theol., President of the State Association of Guilds of Württemberg Bakers and President of the Association of Baden-Württemberg Millers
• Falk Steins, Editor-in-Chief, BÄKO-magazin
• Reinald Wolf, Editor, Allgemeine BäckerZeitung (ABZ)