Supermarket Perimeter - February 2020 - 21

Spotlight on health
and alternative grains
ALTERNATIVE grains and blends
of grains were a constant across
the Europain show floor. Bread
created with grains like buckwheat,
spelt, einkorn, rye and quinoa
could be seen at most booths.
There were fortified breads and
baguettes boasting vitamin D with
chia seeds and red quinoa blends.
THE driving factor of these
types of bread is their healthy
additions and reputation.
ANOTHER trend not new to the
world of baking that could be
seen abundantly at the event
was organic ingredients. And
one panel of industry experts
asked the question: Is converting
to organic products a necessity? The answer: not quite.
"NO, it's not compulsory,"
answered Fabian Delamare, artisan
baker from Delamare Boulangerie
in Elbeuf, France. "We want to
respect the purchasing power
of some customers. Organic is
typically 20% more expensive
than conventional food. And yet
there is a demand to offer both."
THERE are several challenges in
farming and harvesting organic
traditional wheats. It takes three
years for farmers to convert to
organic, and the farmland and
yields from these farmers still don't
compare to traditional wheat.
However, alternative grains grown
in smaller quantities are often
already grown organically, so they
lend themselves better to the trend.
THE baking process also varies
greatly with organic wheat versus
conventional, which can include
improvers and other ingredients
to help the bread. What Europain
made clear is that the trend toward
organic continues to accelerate.

Muse, an immersive
experience on
the show floor,
brought attention
to food waste.

Innovation and environmental awareness
Co-produced by Europain
and the students from Le
Cordon Bleu School of
Catering in Paris, Europain
featured an inspiring new
concept that delivered
an immersive experience
through a bakery concept
that stands as a source of
inspiration to entrepreneurs of today and tomorrow, known as Muse.
As a concept bakery,
Muse made and sold
bakery and snacking
products throughout the
show. This live demonstration was unique in terms
of customer experience,

www.supermarketperimeter.com

products, production
methods and payment
system. It combined
artisan methods with new
technologies, and it served
as a gathering place for
business meetings and
relaxation. The students
from Le Cordon Bleu
designed Muse as an ecosystem in which nothing
was wasted. This theme
could be seen throughout
Europain as several speakers and events highlighted
the need to reduce food
waste in restaurants and
retail bakeries.

At the Bakery and
Snacking and Sweet
Creations stages, craft
bakers continuously
educated attendees on
the latest techniques
across disciplines. There
were 51 masterclasses on
tatins, vegan cakes, bao
breads, fermented doughs,
puff pastries, rye breads,
pistachio donuts and gluten-free pastries. Bakers
from all over the world
offered their perspectives
and techniques and these
exhibitions of craft bakery
knowledge.

FEBRUARY 2020 - 21


http://www.supermarketperimeter.com

Supermarket Perimeter - February 2020

Table of Contents for the Digital Edition of Supermarket Perimeter - February 2020

Supermarket Perimeter - February 2020
Editor's Note - Meat fights back
Contents
The wire
Meal matters
Building trust
Bakery - Europain 2020
Bakery - Sourdough
Deli - Soups
Deli - Asian Cuisine
Meat & Poultry - Packaging
Meat & Poultry - Grass-fed
Produce - Snacks
Produce - Berries
Seafood - Sustainability
Food Safety - Instore bakeries
Commissary Insider
Classifieds
Ad index
Fresh takes
Supermarket Perimeter - February 2020 - Supermarket Perimeter - February 2020
Supermarket Perimeter - February 2020 - BB - 1
Supermarket Perimeter - February 2020 - BB - 2
Supermarket Perimeter - February 2020 - Supermarket Perimeter - February 2020
Supermarket Perimeter - February 2020 - 2
Supermarket Perimeter - February 2020 - Editor's Note - Meat fights back
Supermarket Perimeter - February 2020 - Contents
Supermarket Perimeter - February 2020 - 5
Supermarket Perimeter - February 2020 - The wire
Supermarket Perimeter - February 2020 - 7
Supermarket Perimeter - February 2020 - Meal matters
Supermarket Perimeter - February 2020 - 9
Supermarket Perimeter - February 2020 - 10
Supermarket Perimeter - February 2020 - 11
Supermarket Perimeter - February 2020 - 12
Supermarket Perimeter - February 2020 - 13
Supermarket Perimeter - February 2020 - Building trust
Supermarket Perimeter - February 2020 - 15
Supermarket Perimeter - February 2020 - 16
Supermarket Perimeter - February 2020 - 17
Supermarket Perimeter - February 2020 - 18
Supermarket Perimeter - February 2020 - 19
Supermarket Perimeter - February 2020 - Bakery - Europain 2020
Supermarket Perimeter - February 2020 - 21
Supermarket Perimeter - February 2020 - 22
Supermarket Perimeter - February 2020 - 23
Supermarket Perimeter - February 2020 - Bakery - Sourdough
Supermarket Perimeter - February 2020 - 25
Supermarket Perimeter - February 2020 - 26
Supermarket Perimeter - February 2020 - 27
Supermarket Perimeter - February 2020 - Deli - Soups
Supermarket Perimeter - February 2020 - 29
Supermarket Perimeter - February 2020 - 30
Supermarket Perimeter - February 2020 - 31
Supermarket Perimeter - February 2020 - Deli - Asian Cuisine
Supermarket Perimeter - February 2020 - 33
Supermarket Perimeter - February 2020 - 34
Supermarket Perimeter - February 2020 - 35
Supermarket Perimeter - February 2020 - Meat & Poultry - Packaging
Supermarket Perimeter - February 2020 - 37
Supermarket Perimeter - February 2020 - 38
Supermarket Perimeter - February 2020 - 39
Supermarket Perimeter - February 2020 - 40
Supermarket Perimeter - February 2020 - 41
Supermarket Perimeter - February 2020 - Meat & Poultry - Grass-fed
Supermarket Perimeter - February 2020 - 43
Supermarket Perimeter - February 2020 - 44
Supermarket Perimeter - February 2020 - 45
Supermarket Perimeter - February 2020 - Produce - Snacks
Supermarket Perimeter - February 2020 - 47
Supermarket Perimeter - February 2020 - 48
Supermarket Perimeter - February 2020 - 49
Supermarket Perimeter - February 2020 - Produce - Berries
Supermarket Perimeter - February 2020 - 51
Supermarket Perimeter - February 2020 - 52
Supermarket Perimeter - February 2020 - 53
Supermarket Perimeter - February 2020 - Seafood - Sustainability
Supermarket Perimeter - February 2020 - 55
Supermarket Perimeter - February 2020 - 56
Supermarket Perimeter - February 2020 - 57
Supermarket Perimeter - February 2020 - Food Safety - Instore bakeries
Supermarket Perimeter - February 2020 - 59
Supermarket Perimeter - February 2020 - 60
Supermarket Perimeter - February 2020 - 61
Supermarket Perimeter - February 2020 - 62
Supermarket Perimeter - February 2020 - Commissary Insider
Supermarket Perimeter - February 2020 - 64
Supermarket Perimeter - February 2020 - 65
Supermarket Perimeter - February 2020 - 66
Supermarket Perimeter - February 2020 - 67
Supermarket Perimeter - February 2020 - 68
Supermarket Perimeter - February 2020 - 69
Supermarket Perimeter - February 2020 - 70
Supermarket Perimeter - February 2020 - 71
Supermarket Perimeter - February 2020 - Classifieds
Supermarket Perimeter - February 2020 - Ad index
Supermarket Perimeter - February 2020 - Fresh takes
Supermarket Perimeter - February 2020 - 75
Supermarket Perimeter - February 2020 - 76
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