Baking Hall of Fame Sponsored by:

Due to ever increasing prices of eggs, market volatility, and consumers that are steadily moving away from animal based foods in favor of more sustainable plant based protein sources, egg replacers have started to creep into the $7 billion market that makes up traditional egg sales. This has put pressure on the baking industry to find suitable egg replacements, but solutions remain elusive on account of the wide range of functions eggs play in baked goods, including adding to structure and providing emulsification. Pulses, including peas, are the most common source of sustainable protein to replace eggs in baked goods. One promising tool to help identify the most suitable pulse based egg replacers is bioinformatics, a technology that revolutionized genetics and biomedical sciences, and is now the base of the “foodomics” movement. Utilizing this technology, ingredient development companies can quickly and easily create structural models of plant based proteins and compare their functionality to proteins in eggs, all on open source software. In this presentation, I will give an introduction to egg functionality in cake, bioinformatics, and how this new technology can be used to identify functional pulse proteins for egg replacement cheaper and faster than current methods.

Learning Objectives

1. Understand the primary functions of eggs as an ingredient in baked goods, especially cakes and others sweet goods
2. Introduction to bioinformatics, what it is and what software is currently available for use, and how they may be applied to identify egg replacers
3. Identify which pulse based proteins are currently available and may make suitable replacers for eggs, interpreted through a bioinformatic lens

Presenter
Harrison Helmick
Purdue University

Manufacturing plants are challenged in retaining employees, which can lead to challenges in maintaining skilled leaders and teams who can develop newer employees. Training programs are becoming more important, as companies look to continuously improve, but may not have the expertise in-house to further employee development. Many external resources exist for developing employees, and this presentation will discuss how different training offerings can help improve the technical skills of employees. The modes of training that will be discussed include:

1. Digital training platforms, which are either pre-recorded sessions that are watched or live video training.
2. On-site (at the plant) training, which brings external resources to your facility for training of specific teams.
3. Off-site training at an external resource location.
4. These different training offerings each have their pros and cons. When deciding on which training to provide to employees it’simportant to understand the benefits and limitations of each type of training and the end-goal of the training for the employee(s).

Learning Objectives

1. Understand the pros and cons of different external training resources.
2. Consider the specific desired outcome of the training and select the best training application.
3. Realize how the investment in training can lead to continuous improvement at the plant.

Presenter
Cari Rasmussen
Commercial Food Sanitation, an Intralox Company

According to IBISWorld, the Global Bread & Bakery industry is expected to grow at 4.8% CAGR over the next 5 years to $741.6 B, of which North America represents 16% of the industry revenue. As business trends drive into distilling a differentiated value proposition for a circular ecosystem, key players like first and second tier suppliers along with global bakers, as well as first and second tier buyers, must collaborate and share consumer insights to seize transformative opportunities.

An Intelligent Bread produced by a circular ecosystem, as opposed to a traditional isolated supply chain, will generate economic opportunity for strategic growth resulting of process innovation and the creation of new joint business models. In addition, with the right orchestration of the ecosystem, we can use intelligence to reach out and change behavior in social groups for improved diets, thus aiming to reduce malnutrition and hunger in targeted groups. The level of collaboration that we propose across the ecosystem will create a positive impact in the environment by finding the optimal use of farmland and other natural resources, as well as the best way to recycle water, energy, and intermediate products. Collaborating to implement the Intelligent Bread concept, the ecosystem will create a set of closed-loop manufacturing processes in the bread value chain.

After this presentation, participants will be able to:

• Support the concept of the Circular Ecosystem as a team effort to address food waste and spoilage issues, which together represent the third world largest contributor of CO₂ after USA and China.
• Identify the pivotal role that they play in the new Circular Ecosystem and the way they can build the Intelligent Bread value chain using simple but comprehensive technology platforms.
• Have a clear understanding about how innovation is accelerated with advanced technology, which improves performance and productivity in the value chain while also impacting people and environment in a positive way.

Presenter
Enrique Andaluz, Microsoft

Presentation Time
Thursday, February 18, 2021
1:30 pm – 2:05 pm CT

A high-level recap of lessons learned during the Covid-19 pandemic and a look at the future for baking as we emerge from the pandemic. A blend of strategic items and tactical takeaways focused on building momentum with consumers; leading teams in times of crisis; and important operational shifts for the industry.

Moderator
Robb MacKie, President & CEO, American Bakers Association

Panelists
Clay Miller, President, Burford Corporation
Tyson Yu, Chief Executive Officer, Aryzta North America
Audrey St. Onge, President & CEO, Lallemand

In Session 3 we will be discussing the Best Practices that have been applied to identifying, defining, and running projects in packaging, product handling, and finished goods staging and warehousing.  Specifically, we will discuss –

• Successful approaches to projects that necessitate the integration of various technologies, equipment, and components, a common requirement in packaging and finished product projects.
• Methods that can be used to minimize the number of outside personnel in the plant during installation and startup phases of a project, and subsequently, to maintain the installed equipment.
• We have all heard the term “appropriate technology”; in packaging and finished goods management, what types of “appropriate technology” has proven itself reliable and successful in improving efficiency and minimizing cost.

Moderator
Jim Kline, The EnSol Group

Panelists
Josh Becker, Harpak-Ulma
Gary Brodsky, Consultant
John Keane, AMF Bakery Systems
Michael Lucchesi, Gonnella Baking Co.

• The bakers will host an open lounge for one-hour during which exhibitors will have the opportunity to stop in, say hello, and catch up.
• The is a free-flowing event so exhibitors are encouraged to move from lounge to lounge to say hello to the different bakers.
• The Baker Braindates are a perfect means by which to encourage conversation and networking between our allied and baker members during a time of continued travel restrictions and social distancing
• No appointments or separate registration are necessary

Baker Hosts
Shawn Dewey, FRANZ FAMILY BAKERIES
Nathan Norris, HIGHLAND BAKING COMPANY
Brittny Ohr, SUGAR FOODS CORPORATION
Dermot O’Connor, ARYZTA
Mike Phillips, BIMBO BAKERIES USA
Kevin Stevens, KLOSTERMAN BAKING COMPANY
Luis Vargas, GRUPO BIMOBO

• The bakers will host an open lounge for one-hour during which exhibitors will have the opportunity to stop in, say hello, and catch up.
• The is a free-flowing event so exhibitors are encouraged to move from lounge to lounge to say hello to the different bakers.
• The Baker Braindates are a perfect means by which to encourage conversation and networking between our allied and baker members during a time of continued travel restrictions and social distancing
• No appointments or separate registration are necessary

Baker Hosts
Xochitl Cruz, BIMBO BAKERIES USA
John Mulloy, 151 FOODS, LLC
Rod Radalia, AUNT MILLIE’S BAKERIES
Jeremiah Tilghman, FLOWERS FOODS (CANYON BAKEHOUSE)
Greg Toufayan, TOUFAYAN BAKERY, INC.
Miguel Villa, ALPHA BAKING COMPANY
Jorge Zarate, CORPORATIVO BIMBO S.A. DE C.V.

Innovation is a fundamental part when developing new products, but also in ongoing process improvements to make this planet a better place. At Grupo Bimbo, we are committed to work for a better tomorrow with actions today by developing initiatives that allow us to continue building a sustainable, highly productive and deeply humane company. We are investing in the wellbeing of future generations, through technology and innovation, involving our entire value chain to give the best of ourselves.

At Grupo Bimbo we want to provide a risk-free work environment that ensures the physical safety of our associates and fosters wholesome lifestyles. To protect our associates during COVID19, we worked on a variety of actions and protocols to prevent its spread.

Grupo Bimbo is committed to the planet, which we reiterate by efficiently using resources and enhancing all aspects of the value chain and including the responsibility of creating economic, social and environmental value within all our strategic business decisions. Our three pillars are: bake for you, bake for nature, and bake for life.

We work very closely and efficiently with farmers and suppliers. For this reason we have established valuable internal and external alliances throughout our supply chain, from our suppliers and distributors to our customers and consumers. Sustainable agriculture is one of our driving forces as a company, and therefore we work with strategic suppliers. We are working on programs and alliances in different geographies to minimize the social and environmental risked linked to agricultural supplies, and also on promoting best practices for sustainable agriculture.

Innovation is not just a process to launch new products but is also a transformation process to deliver value to our consumers. Innovation has always been a priority for Grupo Bimbo. We need to adapt, be more agile, innovate to anticipate trends and react faster to the changing needs of our consumers.

The presentation will bring together innovation initiatives that Grupo Bimbo has been committed to and allow us to continue nourishing a better world.

Presenter
Javier Gonzalez, Grupo Bimbo

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