Verhoeven Family of Companies will introduce its latest sustainability concept in Las Vegas – a system that uses leftover bread and ferments it to be reused as a dry powder. The Dutch specialist shares details about the trade show preparations.

f2m: What are you preparing to highlight at IBIE?

Verhoeven: We continue to think beyond the horizon. Under the inspiring theme ‘The Sky is Not the Limit’, we want to show our strong belief that thinking outside the box can take us further than what is considered standard. At our booth, we will take visitors on a journey through three of our solutions:

• Turnkey solutions, which integrate seamlessly into every step of your process.
• Vacuum cooling and baking solutions, which take efficiency and quality to the next level.
• Bread recycling solutions, which put sustainability into practice by reducing waste.

f2m: What is one takeaway that visitors should keep in mind about your stand this year?

Verhoeven: We are proud to introduce the innovative concept: RepeatLoaf – The Final Concept, a fully automated process to ferment return bread. Within just 24 hours, the bread is converted into a dry, stockable powder. The end product has many applications: it can be used as an alternative to flour, as decoration, or to enrich dough. At our booth, you will find a mysterious black box in which this theme comes to life. We prepared a visual experience that shares our view of the future in the baking industry.

We will also once again demonstrate the impressive world of vacuum cooling and baking live on our booth, where you can see and taste for yourself how this innovative technology works.

Verhoeven Family of Companies stand coordinates:

West Hall – 2070

Photo: Verhoeven