Welcome Reception

Tuesday, February 16, 2021
4:00 pm – 5:15 pm CT

Capping off day one of BakingTECH 2021 will be our virtual Welcome Reception! Laissez les bon temps rouler – join us on Fat Tuesday for aMardi Gras-themed party complete with live entertainment, chef demonstration, interactive games, and plenty of one-on-one and group networking opportunities. 

New Orleans School of Cooking
Get a taste of Louisiana Cooking in a way you’ll never forget – Join Chef Vivian Ray, a Cajun/Creole expert and instructor at the Chef John Folse Culinary Institute and the New Orleans School of Cooking, to learn how to prepare New Orleans’ specialties Chicken & Sausage Jambalaya and Bananas Foster.

Plan to follow along at home, click here for the instructions, shopping list, recipe and equipment needed for the demonstration.




Enjoy live jazz music by Svetlana & The Delancey Five.  Come prepared to request a song – listen here.






Welcome Reception Sponsored by 


MarketPlace (Open Hours)

We designed the 2021 virtual MarketPlace with engagement in mind. Enjoy the freedom to explore—meet with exhibitors one-on-one, watch product demos, take advantage of giveaways, attend special sessions, and view exclusive content!

  • Tuesday, Feb. 16 2:15 – 5:15 p.m. CST
  • Wednesday, Feb. 17 8:00 a.m. – 5:00 p.m. CST
  • Thursday, Feb. 18 8:00 a.m. – 3:30 p.m. CST

Click here for complete list of MarketPlace 2021 Virtual Exhibit Booths.


Technology/Food Safety: Challenges to Food Manufacturers Regarding Food Labeling Regulations

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The topic of processed foods is being now hotly debated at all levels, within the constraint of scientific logic but also at large extent with concepts that escape the current scientific knowledge of food processing technologies and incorrectly assigning health related outcomes to food processing.

In 2009 Carlos Monteiro with the University of Sao Paulo, Brazil, questioned the public and personal health value of processed foods. By creating a NOVA system which proposes four categories of foods, it seeks to transmit that food processing is the primary driver of diet quality. Of these four categories, the category “ultra-processed foods” has been widely studied in relation both to diet quality and to risk factors for noncommunicable disease. The public health nutrition advice of NOVA is that ultra-processed foods should be avoided to achieve improvements in nutrient intakes with an emphasis on fat, sugar, and salt. This system has shed an unfair tarnish on the reputation of processed foods.

Studies will be discussed that demonstrate that actual data do not support that assumption and ideas will be shared to counteract this recommendation.

The presentation will bring together different perspectives on processed foods and focus on the impact of food processing from the food technology perspective.

Susana Socolovsky, PhD, CFS



Ingredients & Shelf Life: Modified Atmosphere Package Thermoforming of Bakery Products for Shelf Life & Food Safety

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Adding Value and Security to Food…
Microbial spoilage and staling are the main factors limiting shelf-life of bakery products. This shows the importance of understanding formulation, processing, packaging, and storage conditions of these products.

Consumers now demand the convenience of fresh, healthy food with limited prep time and limited use of preservatives. Due to consumer social demands, economics and business challenges the food industry has fostered the use of Modified Atmosphere Packaging (MAP), which can provide many benefits to both the consumer and the food processor.

What is MAP?…
Modified atmosphere packaging (MAP) is a technique for packaging food in which the atmosphere inside the package has been modified in some way. MAP mainly involves the use of three gases – carbon dioxide, nitrogen and oxygen, although other gases are being considered for some applications. Products are packed in a single gas or a combination of these three gases depending on the physical and chemical properties of the food.

Package film type choice has impact on the type of package shape and function, use of MAP gasses and the quality attributes of the finished product.

Thermoforming packaging machines…
The basic function of a thermoforming packaging machine is that the bottom film is heated and shaped by the forming tool. The shaped film pocket is transported to the loading zone of the machine where the product is loaded into the cell pocket. The filled film cell is transported to the sealing station, where vacuum and/or a modified atmosphere is applied and the pack is sealed with a top film. The package is then transported further and cut to size, after which it eventually leaves the machine.

Benefits of MAP thermoforming for product shelf life and food security…
MAP can help to extend shelf-life, reduce waste, and increase product distribution range. MAP can enhance the products presentation and quality as well as add more perceived value by enabling the product to look and taste better for longer.

Packaging security is essential for food processors, and not just from the standpoint of keeping food unspoiled and safe to eat. Security, in the context of packaging, covers everything from consumer tampering, to bioterrorism, to product counterfeiting.

Thermoformed packages quickly show visible signs of package tampering or failure through broken seals. Loose film on vacuum packed gas flushed products provides evidence that the seal integrity has been compromised.

Learning Objectives:

  1. Examine gas blends and package film types used for MAP and their effects
  2. Discuss machinery used for MAP Thermoforming
  3. Review benefits of MAP thermoforming for product shelf life and food security

Jeff Zeak
Reiser & Co., Inc.


Engineering Ask-the Expert Lunch & Learn Session 1: Ingredient Handling/Mixing

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The advent of the “internet of things” (IoT), along with other new and advancing technologies, has provided bakers with new tools for managing, reporting, and maintaining their operations.  This has also created challenges in determining which technologies will provide the greatest benefit.  In addition, COVID has created challenges with bakers and suppliers in determining how to manage factory acceptance tests (FAT’s), troubleshoot equipment, and train their employees.  What are bakeries and equipment and ingredient suppliers doing to overcome these challenges?  How are bakers and equipment suppliers making their systems “more intelligent” for preventative maintenance, remote trouble shooting, and training?  What are the current trends in these areas?

During this session, the team will answer these questions, as well as provide their own perspective on what is considered best practices in these areas.  Please plan to join us:

Tuesday, February 16, 2021
12:15 pm – 12:50 pm CT
Specialty/Focus: Ingredient Handling/Mixing

Dave Watson, The Austin Company

Andrew McGhie, Shaffer Mixers
Luis Vargas, Grupo Bimbo
Jason Stricker, Shick Esteve
Jeff Teasdale, Campbell Snacks


Consumer Trends: Consumer Trends and Baking’s Path Forward

In the face of a difficult year, consumer eating and drinking behavior changed drastically. COVID-19 will continue to impact consumers’ habits, but mobility will be the change agent in the back half of 2021 and even in 2022.  During her presentation, “Consumer Trends and Baking’s Path Forward,” Sally Lyons Wyatt will discuss growth opportunities across seven demand pockets for 2021 and beyond, including lifestyle, consumption, channel shifting and innovation.  This session will dive into where the baking industry should place its bets for the next few years, including sustainability, holistic health, premiumization and online strategies.

Sally Lyons Wyatt
IRI Worldwide


Ingredients & Shelf-Life: Health & Well-Being: The Power of Food

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Buzz words like “superfood” and “gut health” make it difficult for consumers to know what information is reliable and which is just trendy. In this session, we will review the global Taste Tomorrow Research that identifies the key consumer shopping habits when buying bakery products. This includes insights on where the market is headed, and how to find profitable segments to grow in, such asClean(er) Label, Plant Based and Organic.

We will also review the proven recommendations on how to live a healthier life, and how to incorporate those guidelines into your business. Health topics will include adding more grains and fruit, while also focusing on fat, salt, and sugar reduction. Although daunting to think about (fat, salt and sugar are the pillars of baking industry!), understanding these topics are crucial to our future. It’s time to take the curtains down and present the reality of American consumer health habits and the risk we all will face if we don’t change the way we eat.

We all want to live a healthier and happier life. So let’s spend some time together planning it into action!

Learning Objectives:

  1. Understand the link between immunity and healthy living, and what new consumer expectations will mean for their business
  2. Identify current health concerns and the role that bakers can play in improving the overall health of consumers
  3. Capitalize on opportunities for sales growth through foods that promote Health and Well-Being

Alexandra De Los Reyes
Puratos Corporation


Welcome & Keynote Address by Ross Shafer

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Join us for Tuesdays’ opening keynote address as we listen to Ross Shafer talk about cracking the code on customer loyalty and why you must be accountable for your own success.


Ross Shafer