Presentations

Novel Packaging for Baked Goods

These days the food packaging landscape is rapidly evolving due to new consumer preferences and demands, emerging shopping channels, etc.  After discussing the reasons behind the current changes in the food packaging landscape, this talk will cover two growing innovative packaging technologies: active packaging (AP) and intelligent packaging (IP).  For both of these packaging technologies, the principles and types will be presented.  For AP, basis for technology development, mechanisms of action, and ways to integrate active compounds into the package, will be discussed.  Finally, examples of selected types of AP will be presented, including one available in the market place, one currently under development, and one that we will see commercialized/used within the next years.  The covered information will be related to baked goods in most cases.

Learning Objectives

  • The reasons why the food packaging landscape is changing
  • The principles and types of two growing innovative packaging technologies: active packaging and intelligent packaging
  • How novel packaging can extend the shelf life of baked goods

Presenter
Dr. Eva Almenar, Michigan State University

Presentation Time
Monday, February 26, 2018
2:30 pm – 3:00 pm

Session
Operational Opportunities

Food Labeling Panel Discussion

Are you concerned about your facility’s ability to comply with FDA’s new nutrition facts format ruling? Although the FDA has extended the compliance deadline for the new regulations, many food manufacturers are moving forward with their Nutrition Facts Label formatting changes now. How do you cut through the chaos as the new compliance date grows closer?  This panel discussion will give insight on possible strategies on how to address labeling issues such as added sugars, fiber, and other currently undefined directives from the FDA.

Learning Objectives

  • Better understand added sugar and fiber claims
  • Learn how record-keeping may need to be updated
  • Learn the changes in RACC on serving size
  • Know the new compliance date for labeling changes

Moderator
Brian Strouts, AIB International

Panelists
Phil Boehm, Bimbo Bakeries USA
Brook Carson, Manildra Group USA
Jacinthe Côté, Lallemand

Dennis Herzog, Gonnella Baking Company
Presentation Time
Tuesday, February 27, 2018
12:45 pm – 2:15 pm

Session
Regulatory

How to Manage the Maintenance Manager

Presentation description to follow

Learning Objectives

Presenter
Rowdy Brixey

Presentation Time
Monday, February 26, 2018
2:00 pm – 2:30 pm

Session
Engineering

Why I Ate 90 Loaves of Bread in 90 Days

It may sound crazy, but Dr. Lin Carson started on this loaf-filled journey to prove that there’s no need to be afraid of bread.  In between facing carb critics, keto fanatics and trying delicious new loaves, she discovered something important: a silver lining for bread bakers in an anti-bread climate.

She spent time diving into the big issues and topics surrounding bread baking in her “Pitching a Loaf” podcast, like fermentation, probiotics, sourdough and shelf life, just to name a few.  By talking with experts, suppliers and bakers on her podcast, Dr. Carson built an in-depth overview of the current state of bread.

So now she’s passing on the insights of what her 90 days of bread taught her about the industry, consumers, the future of bread, and what bread producers need to do to survive.

Learning Objectives

  • How to fight bread fears
  • How to educate your consumers through social media
  • Why content marketing is as important as any other forms of marketing
  • Be creative about offering bread solutions

Presenter
Lin Carson, PhD

Presentation Time
Monday, February 26, 2018
during Networking Lunch

Session
Networking Lunch

Food Safety Disruptors – Emerging Technologies and the Baking Industry

Regulations and customer requirements are moving targets that cause greater complexity in defining what is considered successful food safety.  Emerging technologies like Blockchain and IoT solutions can help hold other departments and companies accountable, thus ensuring food safe product and ingredients.

Blockchain is a new and powerful tool for traceability.  Blockchain can be used for tracing specific batches as they move through the production process.  While it is currently used in the Produce and Seafood industries, it’s use in bakeries and other grain based industries has not yet been proven.  Where does the technology currently stand and where is it heading?

How suitable is IoT for baking environments?  IoT is a proven means of providing real time data for immediate decision making.  IoT is simple, low cost, and provides immediate results that are useful across all departments.

Ultimately, these emerging technologies have the power to completely transform traditional Food Safety.

Learning Objectives

  • Define Food Safety Success in a New Era
  • Understand how Blockchain Fits into Bakeries
  • Decide IoT’s Place in their Food Safety Program

Presenter
Robert Burgh, Nexcor Food Safety Technologies

Presentation Time
Monday, February 25, 2019
2:10 pm – 2:45 pm

Session
Breakout 1

Training & Development for the Maintenance Department Mechanics

Presentation description to follow

Learning Objectives

Presenter
Bill Cook

Presentation Time
Monday, February 26, 2018
1:30 pm – 2:00 pm

Session
Engineering

Standing in the Bread Aisle: What Drives Consumer Choice in Pre- and Post-Bakery Sales and How to Use the Results to your Advantage

Bread tops grocery lists & is a catalyst for shoppers to visit the store. But once consumers are standing in the bread aisle with shelves of options to choose from, what factors contribute to the brands they purchase? What drives them to try something new or remain fiercely loyal to lifelong favorites? More importantly, what happens once they get home and consume baked goods? Do opinions change? If so, why? Tapping into a robust research methodology – gathering “whys” and “what’s next” directly from consumers themselves – you can determine what factors influence purchases and the actions customers take based on their experiences with your products. This session will reveal unique and relevant insights that can help brand owners and bakery manufacturers appreciate the evergreen consumer dynamics that shape our industry. This knowledge can ultimately be used to redirect a stagnant market and position it for growth & success.

Learning Objectives

  • Identify what’s really driving consumer purchases, consumption, and loyalty behaviors
  • Recognize unmet needs, wants, and opportunities within the category
  • Apply insights to their own brands to drive innovation and growth

Presenter
Janelle Crawford, DuPont Nutrition & Health

Presentation Time
Monday, February 26, 2018
2:00 pm – 2:30 pm

Session
Consumer Insights

Industrial Production of Artisan Bread

With consumers longing for breads from the good-old-days, the concept of artisan bread is highly in demand today. While offering traditional artisan breads for large bakeries is an attractive opportunity, it often requires manufacturing, marketing and distribution to be fundamentally different.

In this session, artisan bread will be defined, and how to produce and commercialize them on an industrial scale.

We will elaborate on the artisan bread characteristics both through the eyes of the consumer as well as what it means for the professional baker. We will then share the critical recipe, process and equipment parameters to produce artisan-style breads. The role and type of preferment, key ingredients as well as the technologies that are unique to making artisan breads in comparison to the classic high speed bread and rolls manufacturing. Our European heritage and in depth understanding of sourdough fermentation technologies will drive the content of this session.

Learning Objectives

  • Understand the definition of Artisan breads
  • Artisan Breads and Industrial Bread production can go hand in hand
  • Selling and Route to Market of Artisan Breads

Presenter
David Deblauwe, Puratos
Frank Devos, Puratos

Presentation Time
Monday, February 26, 2018
2:00 pm – 2:30 pm

Session
Operational Opportunities

Enzymes Past, Present, Future

The current state of enzyme technology, new applications, cost trends, countries of origin, what’s in the pipeline for future products and patent expirations.

The industry has many challenges ahead given increased regulations, customer expectations, and the rapid change in industry trends. Enzymes will continue to be a valuable tool in providing solutions while containing costs.

Learning Objectives

  • An overview of the latest products
  • What the next 3 years will look like for enzymes in baking
  • How using enzyme technology will enable us to meet new challenges while lowering costs

Presenter
John DelCampo, REPCO

Presentation Time
Tuesday, February 27, 2018
12:45 pm – 1:05 pm

Session
Enzymes

Creating the Environment for Increased Food Safety & Quality

Spiral Coolers have become the overwhelming choice for product cooling in the wholesale baking industry but the benefits of enclosing the cooler are often overlooked.  Considering the oven represents a “kill zone” the cooler represents a critical phase when the product is subject to environmental impacts relating to temperature & humidity as well as potential exposure to molds, particulates, and other foreign matter.

While many companies debate ambient vs. enclosed coolers those that chose to enclose many times only address the cooling impact.  Spiral conditioning systems provide a controlled environment regardless of the season with enhanced filtration and pressurization which provides consistent product quality.  Energy cost are much lower than traditional fan walls and in many cases even ambient coolers.  Since effort is focused on the “product zone” the entire facility requirements may be relaxed reducing capital and energy expense.

Learning Objectives

  • Understand how conditioning system enhances product quality through temperature control and moisture removal.
  • Understand how enclosing the cooler and having a dedicated conditioning system can reduce the overall energy and operational costs even when compare
  • Understand air filtration and UV lighting requirements and what is required to maintain mold control and keep from spending where there is not a ret

Presenter
Scott Houtz, Air Management Technologies, Inc.

Presentation Time
Monday, February 26, 2018
1:30 pm – 2:00 pm

Session
Operational Opportunities

Could Purchase Intent Be Influenced by New Sugar Label Regulations?

On May 20, 2016, the FDA announced the new Nutrition Facts label for packaged foods to reflect new scientific information, including the link between diet and chronic diseases such as obesity and heart disease. While the new label will make it easier for consumers to make better, informed food choices, manufactures of food containing high values of added sugar, might feel an impact as well. To determine if consumer purchase intent varied, or was impacted by the new labeling laws, Corbion conducted a proprietary research study for both bread and sweet good categories.

Learning Objectives

  • Understand if and how the new added sugar call outs on the nutritional panel impacts consumer’s purchase intent
  • Understand the variances between bread and sweet good categories
  • Understand consumer accepted sugar replacements.

Presenter
Marge O’Brien, Corbion

Presentation Time
Monday, February 26, 2018
1:30 pm – 2:00 pm

Session
Consumer Insights

The Importance of Culture and Community

A different kind of company should have a different kind of bakery.  For over 25 years, Clif Bar & Company has proudly balanced profits with purpose, and their new commercial bakery in Idaho is no exception.  Opened in 2016, the Twin Falls bakery operates in service of Clif Bar’s 5 Aspirations: Sustaining Business, Brands, People, Community and Planet.  Much like the company’s California headquarters, the Twin Falls facility is LEED certified – built to focus on zero waste, water conservation and energy efficiency.  In daily operations, the bakery is focused on bringing CB&C’s unique culture and benefits to nearly 300 employees and the Twin Falls community.

Learning Objectives

  • Clif Bar & Company’s approach to bringing its culture, benefits and volunteer programs to a commercial baking environment
  • The impacts of investing People and Community
  • How to drive new initiatives in your bakery

Presenter
Susan Potucek, Clif Bar Baking Company

Presentation Time
Sunday, February 25, 2018
2:30 pm – 4:00 pm

Session
Young Professionals Educational Session

Telling Your Brand Story

In today’s world driven by digital media and seemingly shorter consumer attention spans, it takes so much more to cut through the clutter to reach all types of people.  But in order to move forward, you have to take a step back and be ready with simple messages, memorable imagery and compelling stories.  Storytelling is an art today, and mastering this skill can help increase your chance for success, no matter which business you represent.

Rick Oleshak will help attendees visualize what makes a rich, powerful story and how to identify, utilize and capitalize on unique attributes in order to stand out in the cluttered marketplace.  Brands outside of the baking industry that have told compelling stories will be highlighted, including Stella Artois, Michelob ULTRA, Dick’s Sporting Goods, Volkswagen and more.  A few bakery examples will also be included in this exciting and thought-provoking session.

Learning Objectives

  • Understand why brand differentiation is necessary
  • Identify storytelling elements that are unique, emotional & memorable
  • Have confidence in telling their own story

Presenter
Rick Oleshak, AB Mauri North America

Presentation Time
Monday, February 26, 2018
2:00 pm – 2:30 pm

Session
Consumer Insights

Food Waste, and How to Combat with Sustainable Enzyme Solutions (Clean Label)

Consumers have spoken – they want bread that lasts longer, but also expect the last slice to taste, feel and smell as fresh as the first. Manufacturers want to meet consumer demands, while also driving more efficiency into their processes and distribution. Learn how you can accomplish both and address the growing problem of food waste, with sustainable enzyme solutions.

Learning Objectives

  • Understand how enzymes can play a role in reducing food waste
  • Understand how enzymes can improve the freshness of bakery products
  • Understand how process and distribution efficiency can be achieved through the use of enzymes.

Presenter
Kathy Sargent, Corbion

Presentation Time
Tuesday, February 27, 2018
1:05 pm – 1:25 pm

Session
Enzymes