West Haven CT – Watson Inc. will be exhibiting at the International Baking Industry Exposition (IBIE). IBIE is produced by the American Bakers Association (ABA) and the Baking Equipment Manufacturers and Allied (BEMA). The exposition takes place in Las Vegas October 8 to 11, 2016.
For the 2016 IBIE Watson will have a main booth on the upper level of the show floor and a separate Edible GlitterTM booth on the lower level of the show floor. The company has exhibited at IBIE for many years, but this is the first time that they will have a booth exclusively for their Edible GlitterTM product line. “In recent year we have seen a steep increase in demand for the Edible Glitter products in commercial bakery applications” Stated Moira Watson, Vice President of Marketing at Watson. “We feel that the increased demand is due to several regulatory changes and consumer trends that are coming together at the same time. From the regulatory perspective; Edible Glitter, unlike many traditional sprinkles, is free of both partially hydrogenated vegetable oil and sugar. On June 16, 2015, the FDA took action that will significantly reduce the use of Partially Hydrogenated Oils (PHOs), the major source of artificial trans fats in the food supply. This action is expected to reduce coronary heart disease and prevent thousands of fatal heart attacks each year in the United States. The compliance period is three years, meaning most manufacturers will need to remove PHOs on or before 2018. In May of this year the FDA finalized the improved Nutritional Facts Label. One of the changes in the new label is a declaration of grams and a percent daily value (%DV) for “added sugars” to help consumers know how much sugar has been added to the product.” Continued Watson. “These two regulatory changes, plus the fact that our Edible Glitter is made in a peanut-free facility, suddenly made the fact that Edible Glitter PHO-Free and Sugar Free a very big deal.”
In addition to the two major changes in regulation noted above the recent recommendations from the American Heart Association indicate that children 2 to 18 should consume no more than about six teaspoons of added sugars in their daily diets. That is the equivalent to about 100 calories or 25 grams. “For the most part what most companies want from a sprinkle is color. Often they do not need sweetness because the sprinkle may already be on frosting or on a baked good which is already sweetened. So there is often no reason to add more sugar with the sprinkles. Most of our customers are looking for eye-catching color or a visual cue as to the flavor like yellow for lemon or rainbow for birthday cake flavor for example. In most applications, the sprinkle it’s self often does not need to be flavored as all” stated Watson. In typical applications replacing traditional sprinkles like “jimmies” or “shoots” with Edible Glitter results in a reduction of at 10 or more calories per serving.
Adding to the demand for Edible Glitter is the consumer trends for clean label and plant based colors often referred to as natural colors. Watson offers Edible Glitter in range of plant based colors to meet this demand. The Edible Glitter flakes are made from Gum Arabic which is a natural gum made of the hardened sap of various species of the acacia tree. Overall the product can be very label friendly. More information on the Edible Glitter product line is available her: http://watsoninc.wpengine.com/our-capabilities/film-technology/edible-glitter/
Since the 1960s, Watson’s research and development team has been a pioneer in soluble and edible film technology. By 1964, the original dedicated production facilities for the manufacture of edible films were built by Watson and operated under the name Polymer Films Co., Inc. Today, Watson produces films on two state-of-the-art, stainless-steel drying lines equipped with 316 grade stainless-steel belts. Each drying line is approximately 100 feet in length and uses Hepa-filtered drying air that is temperature and volume controlled. The lines are divided into multiple heating zones, each of which can be independently temperature-controlled to within 0.2 degrees Fahrenheit. This level of control is ideal in circumstances which require the drying of temperature-sensitive active ingredients. Belt speed is another variable that can be accurately controlled. Our expertise in film technologies, commitment to quality, and range of processing equipment are unmatched in the industry. www.watson-inc.com.
Moira Watson, V.P. Marketing & Communications
800-388-3481 or (203) 932-3000
- Corporate headquarters: 301 Heffernan Drive, West Haven CT 06516
- CEO: James T. Watson
- Website: watson-inc.com
- Employees: 300