Science experiments, Oktoberfest stories and market trends made up just some of the discussions at the Australian Society of Baking’s (ASB’s) National Conference; the industry’s chance to get together and share the latest technologies, products and practices.

Despite wild weather in Queensland, the ASB conference and industry tour drew a strong representation from baking businesses, ingredient producers and equipment manufacturers around the country to host another informative networking event.

Taking in the Arnott’s Biscuits facility in Virginia, the James Street Market in Fortitude Valley, and the TAFE Queensland Southbank Campus baking school, regional scholarship winners joined a diverse representation of the baking industry on the tour bus; organised to showcase the host city’s best examples of successful and innovate bakery businesses.

At the conference, a diverse line-up of presenters, chosen for their expertise in niche areas of the baking industry, spoke on a range of topics including food safety programs, quality management, certified career paths for bakers, and the recent IBA trade fair in Munich.

Austrade project officer Gary Barnes gave an insightful overview of Australia’s role in the international agriculture market, saying premium brands and food security were two clear focuses for 2015.

“Discretionary food demand is growing rapidly as levels of improved living increase, particularly in Asia. This is creating huge opportunities for Australia, and growth is predicted to continue in the next 20 years in the Asia Pacific region – the opposite to Europe, which looks to contract in the future,” he said.

“Here, consumers will more and more demand to know where their food is coming from. This is good news for Australia, as we have a good reputation. There are great opportunities for Australian companies to build long-term trade relations and export high quality food. China in particular is very concerned with origin claims and traceability.”

There are challenges to marketing premium products, however. For a start, every other premium exporting country is upping its game.

“We need strong and enduring products, brands and production processes, and to be supportive of customers who can grow the Australian brand,” Gary said, acknowledging customer engagement and education through promotion at trade shows and international industry events is crucial.

Michele Briggs from Kudos Blends went on to impress the audience with her company’s patented hydrophobic Potassium Biocarbonate FFQ HP Grade; designed for use in doughs and breads where the low liquid content results in less water being available to hydrate the ingredients. Also acknowledging a lot of cakes and muffins have exceptionally high sodium levels, Michele said health is of growing importance to Australian consumers, and bakery business owners should at least take small steps towards improving the nutritional profile of their products.

Those who say ‘biscuits are always going to be a treat food and, therefore, don’t need to change,’ aren’t facing the reality of the way the market is moving. At some point, all products will have to carry a health rating, so you might as well try and capture some of the market that want better-for-you products,” she said.

Addressing the new food labelling regulations starting January 2016, DTS Laboratories DTS Food Laboratories technical manager (microbiology) Jasmine Lacis-Lee outlined some of the checklists and set controls bakery businesses should have in place.

“When it comes to food labelling, the devil is in the details. It’s not what you think the product represents, but how the consumer interprets it. Substantiate your claims, create internal processes and gets training on the amendments to the food Standard,” she said.

The next ASB conference will be held on May 18 in Sydney, to coincide with the LA Judge Gala dinner on May 19. Contact the ASB for more information.