Culinary Revolution: Baking Wonders and Confectionery Marvels Unveiled at IBA, The Ultimate Trade Fair Experience!

Priestley's Gourmet Delights has always stood at the forefront of innovation, driven by our Creator Mindsetsince the day our doors ?rst opened. Last month, we took this commitment to the next level by sending a delegation of four to the IBA Expo, the world's largest and most cutting-edge knowledge and innovation sharing show for baked goods. Here's a glimpse into the transformative insights gained by each of our team members.

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Xanny Christophersen - Chief Operating Officer

"AI: More Than Just Chat GPT"

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The IBA Expo illuminated the undeniable importance of AI and machine learning in shaping the future ofthe baking industry. AI is not con?ned to mere chat applications; it extends far beyond, with implications for e?ciency, cost savings, and revenue growth. Surprisingly, some companies still resist this technological shift, fueled by concerns about job displacement.

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Xanny highlights three reasons why AI won't decimate employment:

·????? AI is currently narrow and far from becoming a broad reality.

·????? AI lacks innate knowledge of business processes.

·????? Despite intelligence, AI isn't infallible.

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In the exciting world of technology, AI steps up as a seriously handy sidekick. Picture this: AI automation swooping in to tackle the risky stuff or dive into those data-entry marathons, making our production setups not just safer but smoother too. And the best part? It lets us humans shift our focus to the parts of production that need that special human touch. It's like having a high-tech teammate that's got our back!

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Xanny emphasises the evolving nature of the AI and Machine Learning space, underlining the need for good data for effective application. Importantly, Xan dispels the myth that understanding AI requires a PhD, emphasising its accessibility with the right approach.

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Ellen Young - Head of Marketing

"Elevating Brand Experiences"

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Ellen's key insight revolves around how exhibiting brands presented themselves at the expo. Brands invested significantly in creating immersive experiences, treating their booths as more than showcases but complete brand journeys. Some brands, like K?nig-Five Senses, engaged visitors through sight, smell,taste, and sound, offering a multi-sensory experience.

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Surprisingly, some companies didn't resemble typical food manufacturing brands. Instead, they took inspiration from jewellery or perfume brands, presenting their products as luxury goods and focusing on creating a sensory experience for their products. The chocolate brand exhibitor Barbara Décor featured display boxes showcasingtheir perfectly decadent chocolates, each presented in glass boxes with gold stands. From a distance, you could almost mistake their chocolates as fine jewellery. ?It was pure disruption!

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Ellen was impressed by the incorporation of branded artwork, the construction of stands, and the overallimmersive brand experience. Inspired by European brands, she aims to bring innovative concepts back to Priestley's Gourmet Delights, enhancing brand aesthetics and overall customer experience.

Oliver Woodward - Operations Manager

"Competitiveness and Innovation in Scale"

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Oliver gained valuable insights into the sheer scale and competitiveness of the baking market acrossmanufacturing, ingredients, and packaging. The expo showcased numerous suppliers, emphasising the importance of innovation within our value chain.

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Oliver stresses the need for continuous innovation within businesses to stay ahead of the competition. While suppliers may o?er similar products, differentiation lies in unique value drivers. He warns against complacency, urging teams to challenge limits and embrace new technologies to create value andhappiness for people, the environment, and shareholders.

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Nikki Keyte - Innovation Manager

"Unveiling Innovation: IBA Expo 2023 Highlights"

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As the Innovation Manager at Priestley's Gourmet Delights, IBA Expo 2023 o?ered Nikki incredible insights and many "wow" moments, leaving her in awe of the industry's commitment to continuously raising the bar.

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What delighted Nikki was that the Priestley’s Gourmet Delights innovation pipeline aligns seamlessly with industry trends— especially trends such as indulgence, snacking, and better for me (good food with good, wholesome ingredients). Adding to this, the industry's commitment to sustainability mirrored our dedication, from packaging to waste repurposing.

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Nikki noticed that vibrant displays were a big trend at the IBA expo, something she hopes will hit Aussie venue’s cake cabinets soon. This trend involves the use of natural colour and fruit and vegetable extracts to add a burst of colour to cakes and doughs, not only in the icing and decoration but also in the dough itself. Examples seen at the expo included pink, yellow and green doughnuts, cakes and bread. Additionally, the demand for Gluten-Free and Vegan products is expected to continue to grow, with an emphasis on creating quality products that suit dietary requirements but do not compromise taste.

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To wrap, our experience at the IBA Expo has reinforced Priestley's Gourmet Delights commitment to innovation, ensuring that we not only keep pace with industry trends but continue to set new standards.From AI integration to immersive brand experiences and the importance of constant innovation, our team is energised and ready to implement these insights to enhance our o?erings and delight our customers. Stay tuned for the exciting developments coming your way from Priestley's Gourmet Delights!