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Single serve packaging demand continues to grow, driven by a number of factors, including convenience, food safety, and generational buying patterns. While single serve has been a snack segment staple for some time, a majority of fresh bakery products have continued to rely on traditional retail packaging approaches. But evolving consumer preferences are causing some producers to reevaluate their packaging, with an eye on responding to those changes. If you’re considering implementing a single serve go-to-market strategy for the first time, you have options. Join Josh Becker as he discusses the three key variables you should account for during your planning phase.

After this presentation, participants will be able to:

• Understand why single-serve bakery items should be “on your radar” if they’re not already
• Understand your options and the key considerations that accompany a new single-serve offering
• Improve insight into the operational impact and scalability of single serve automation

Presenter
Josh Becker
Harpak-Ulma

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New line construction involves decisions that have a lasting impact and thinking holistically about decisions is critical to long-term success. To optimize operational efficiency and maximize production time on a line, it’s important to consider the impact of hygienic design choices on operations, maintenance, sanitation, and food safety. The wins that can be achieved through implementing hygienic design principles should be discussed early in the process, with considerations to not only the immediate project goals, but how to achieve long term, sustainable success. The session will focus on applying hygienic design principles and the wins that can be achieved across multiple functions as it relates to:

1. Equipment. In additional to the functionality of equipment, considerations should be made for ease of cleaning, maintaining, and inspecting.
2. Infrastructure. The surrounding area and supporting utilities should be designed to support simple maintenance and food safety.
3. Line layout. Factors including hygienic zoning and placement of equipment and utilities impact the management of food safety and sanitation programs.

Focusing on these considerations should result in a new line that is built to maximize production time and support the production of safe, quality food into the future.

Learning Objectives:

1. Realize the importance of a holistic approach to design.
2. Understand that decisions made regarding equipment, infrastructure and line layouts have a long-lasting impact.
3. Realize that winning in hygienic design results in long term success.

Presenter
Nathan Mirdamadi
Commercial Food Sanitation

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Consumers want bakery products that deliver consistent quality, so manufacturers strive for consistent flour performance. But with wheat protein varying year to year, and region to region, many bakers depend on supplementation with vital wheat gluten in order to meet those expectations. That solution, however, can come with disadvantages: volatile pricing, concerns about security of supply and the cost and inconvenience of having to frequently adjust mix time and absorption.

Learning Objectives:

1. Discover effective ingredient technologies to reduce impact of wheat protein variability and pricing volatility.
2. Identify tools to eliminate dependency on vital wheat gluten and shrink the expense of supplementation.
3. Learn how to utilize enzymatic improvers to build robust dough systems that maintain strength and tolerance throughout production to consistently create delicious, craveable bakery products

Presenter
Tess Brensing
Corbion

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11:30 am – 12:00 pm: Interview with KristyTaddanio Mullins and Toni Taddonio, Mile Hi Cos.
12:00 pm – 12:10 pm: IBIE Update

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