MONTREAL, QC, JUNE 1, 2015 — The Bakery Congress 2015 Trade Show & Conference, organized by the Baking Association of Canada, brought together commercial bakeries, food retailers, foodservice providers, and baking industry leaders. Under this year’s theme of “Innovation through tradition”, innovation in production and current consumer trends were the hottest topics discussed. One of the experts interviewed on these topics was our colleague, Shawn O Shaughnessy.

Excerpt from the article “Baking industry trade show in Montreal puts focus on innovation, technology” by Morgan Lowrie, The Canadian Press on May 31, 2015:

Shawn O’Shaughnessy, Senior VP Marketing for Upper Crust industrial bakery, says that better freezers and packaging  and high-tech ovens mean that the gap between the freezer-to-oven products and made from scratch is shrinking.

“Baking is a science,” he says. “The technology has advanced to where it’s possible to make these products with zero skill. Most importantly, consumers have become more discerning, and more interested in knowing what they’re eating.”

That means bakers are increasingly making products with smaller portion sizes and less bulk, but with higher-quality ingredients such as real butter. “People want smaller portions, but something very indulgent,” Shawn concludes.

The full article might be found on the following websites and digital magazines:

canadiangrocer.com

metronews.ca

thechronicleherald.ca

medicinehatnews.com

squamishchief.com

winnipegfreepress.com

pentictonherald.ca

cheknews.ca