südback Trend Award Winners Are…

Winners of this year’s südback Trend Award have been chosen, the organizers announced. 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 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 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, it 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 are data-dependently regulated 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. 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®”) 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 competition for the südback Trend Award was held for the 12th 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. 

Anne-Kathrin Müller, project manager, shared insights on behalf of the fair’s organization, in an exclusive interview: “Very special attention will naturally be paid to the südback Trend Award, which has been presented since 2002 for innovative new products in regard to their technology, design and concept. In the last few years, südback has recorded a huge increase in the number of participants, especially from abroad. This shows the importance of the Award throughout the industry. In this year’s südback Trend Award the jury is spoilt for choice since more than 60 entries were received.”

Read all the fair highlights from the interview in European Baker & Biscuit, July/August, out soon! 

Pictured: Trend Award Jury

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