Beaulieu is a leading economics expert and his presentation will provide a 2021 economic forecast and how it applies directly the wholesale baking industry in the year ahead. Beaulieu’s company, ITR Economics, is the oldest privately-held, continuously-operating economic research and consulting firm in the U.S. ITR Economics forecasted major economic events, such as the 2008 recession, well in advance and possesses a long-term 94.7% accuracy rating.

Sponsored by:

 

Pokara Wafel is a cookie sandwich consisting of two crispy wafer layers and a smooth blueberry filling. The wafer is made using okara flour, a by-product of soymilk production, generally discarded as animal feed or landfill [3]. Okara flour is a traditional gluten-free superfood, high in fiber and protein [9]. The pale-yellow color of the flour, with a mild taste and light aroma, makes it an adequate substitute in baking applications. The blueberry filling is made with fresh blueberry pomace, recovered from the blueberry-wine making process.

Team: University of Florida
Mario Guadalupe – Team Captain
Devanshu Mehta
Vicnie Léandre
Victor Cedeño

Sponsored by:

ReToast is a story about trash to cash, determined to unlock the potential value in food waste streams. It is a chemically leavened, hard-cookie snack product resembling the shape of a miniature slice of toast. The main ingredient of the cookie is a custom upcycled flour blend, this blend consists of 36.4% brewers spent grain flour (14.8% Kernza® and 21.6% barley) and 63.6% surplus toasted bread scrap flour. The concept of ReToast underlines two major values, that is, sustainability and health as the product contains 30% upcycled ingredients such as spent whole grains that have been found to increase fiber and protein content in baked goods.

Team: University of Minnesota
Radhika Bharathi, Team Captain
Steven Cak
Sonali Raghunath
Brigitta Yaputri

Sponsored by:

Banana Halos are a delicious doughnut treat perfect for snacks, desserts, or even breakfast!  Created with sustainability and inclusivity in mind, Banana Halos are delightfully spiced, mini cake doughnuts made from a vegan-friendly formula that contains upcycled banana peel flour. Under the creamy almond milk glaze is a soft and fluffy inside with a warm banana cinnamon flavor. One Banana Halo comes in a convenient travel package for a pre-portioned goodie great for kids, adults, and the planet.

Team: University of Wisconsin – Madison
Neve Blanz – Team Captain
Jordan Ishizu
Mallorie Arndt
Claire McMonagle

Sponsored by:

Clay Miller is the current president of Burford Corp., part of the Middleby Bakery group. Clay’s career in the baking industry started in 2001 when he was hired by Burford just one year out of college as a mechanical design engineer. In 2008 he transitioned into sales and later into the role of VP of sales. In 2019 Clay took over as president of the company. During that time Mr. Miller has volunteered in numerous industry associations. He served as Program Chair & 2nd Vice Chairman of ASB in 2017/2018. He holds the position of Secretary/Treasurer of the ATBI since 2015 and currently serves on the BEMA Board of Directors after joining in 2016 following 3 years on BEMA’s BIF committee. Clay has a passion for the outdoors which includes hunting, fishing and golfing. He lives in Blanchard, OK with his wife Lacy and their 3 children.

Session Information
Engineering Ask-the-Expert Lunch and Learn Session 2: Ovens & Spraying Technology
Wednesday, February 17, 2021
12:00 pm – 12:35 pm CT

ABA Presidents’ Panel: Beyond Covid, View from the C-Suite
Thursday, February 18, 2021
12:45 pm – 1:45 pm CT

Jeremiah Tilghman serves as General Manager for Canyon Bakehouse (Loveland, CO), owned and operated by Flowers Foods.

A graduate of Kansas State University’s Bakery Science Management (operations options), Mr. Tilghman has over 20 years of experience in the baking industry.  During his career, Jeremiah has held multiple positions with increased responsibilities within the major wholesale bakeries in the US including George Weston Bakeries, Bimbo Bakeries and more recently Canyon Bakehouse part of Flowers Foods.  He has had the opportunity to be directly involved in two plant start ups – one green field, one brown field – and indirectly involved in four additional plant start ups

Jeremiah serves on the Board of Directors for ASB and is also involved with ABA and BEMA.

Session Information
Engineering Ask-the-Expert Lunch and Learn Session 2: Ovens & Spraying Technology
Wednesday, February 17, 2021
12:00 pm – 12:35 pm CT

Baker Braindates Session 1
Thursday, February 18, 2021
11:00 am – 12:00 pm CT