And the winner is…

Südback 2022 Trend Award decided: innovations from the areas of marketing, raw materials and technology honoured The südback Trend Award has been an integral part of südback since 2005 and is being presented this year for the 13th time. The Award is a yardstick for the industry’s innovative capacity and its allure extends beyond südback, trade fair for the bakery and confectionery trades. The number of applicants was therefore high. The participation conditions had been changed due to the corona pandemic. Innovations which had been on the market since January 2021 could be submitted. Before, the innovations had to come from the current year.

“I and my jury colleagues were delighted to receive around 60 entries,” enthused Prof. Michael Kleinert, Chairman of the südback Trend Award jury. Kleinert is an acknowledged expert for all questions relating to food. He is Director of the Institute for Food and Beverage Innovation (ILGI) at the Grüental Campus in Wädenswil (Switzerland). He also lectures and carries out research at the Zurich University of Applied Sciences (ZHAW), and is Director of the Institute for Food and Beverage Innovation (ILGI). As a qualified master baker and with a degree in food engineering, he is intensively involved with bread. “It was not easy for us to choose the winners from the large number of first-class products and technical solutions. The large number of entries is further confirmation of the importance of südback for the industry.” The award-winning innovations can be seen in the halls at Messe Stuttgart from 22 to 25 October 2022.

The winner in the “Marketing, sales and organisation” category is Keil Konzepte with “Mini Böxle – the world’s smallest and fully functioning bakery branch”. A transportable, sustainable and flexible sales unit with everything belonging to a superbly equipped shop in miniature, including a store room and sanitary facilities. Using a low loader and a heavy-duty crane, the sales unit can be set up flexibly at another location without any construction measures. The French manufacturer Boiron Frères made a big impression with its new “AMBIENT FRUIT PURÉES” in the “Raw materials & convenience” category. The fruit purées are available in nine flavours. They do not contain any added sugar, aroma additives or preservatives, but still have a unique fruit taste. The trick, however, is that the fruit purées do not have to be cooled. This makes their processing much Page 2 of 2 easier. The purées are offered in 1-litre Tetra packs. The winner in the “Technology” category” is Va-Q-tec AG with its “Va-Q-tray”, a reusable thermal system box. Thanks to their special insulation with high temperature stability, the innovative trays ensure temperature-controlled transport of dough products or other baked goods. If necessary, the boxes can be equipped with additional cold packs. They feature integrated carrying recesses, can easily be stacked, have a standardised Eurobox size and can therefore be combined with other commercially available transport boxes. And they can also be cleaned in washing tunnels.