Interview with Lynn Schurman, IBIE Committee Member Representing the Retail Bakers of America
The International Baking Industry Exposition (IBIE) will be held Oct. 6-9 at the Las Vegas Convention Center. The event brings together professionals from every segment of the grain-based market to provide the latest industry technology and knowledge.
In Part I of a four-part Q&A series on IBIE, Lynn Schurman, IBIE Committee Member representing the Retail Bakers of America, discusses the educational offerings available at this year’s expo.
Q: What are some of the latest trends in the baking industry, and how will these be spotlighted within the IBIE education schedule?
A: The International Baking Industry Exposition’s education program is designed around the most relevant topics in baking. This year’s curriculum features 20 new sessions that address industry trends including gluten-free baking, baking with whole grains and sodium reduction in baked goods. In addition, IBIE offers sessions with the latest research and solutions for hot button issues like trans-free shortenings, dietary fiber and consumer perceptions on sweeteners.
IBIE offers a number of sessions that focus on specific ingredients and processes, while the business management and AIB Technical sessions keep bakers ahead of the curve on critical topics such as rising ingredient costs, regulatory threats, new baking technology and process issues. A key topic this year is flour. Since flour is an integral part of baking, IBIE has sessions focused on research into flour usage, managing the price risk in today's commodity market and the technical aspects of adjusting to changes in flour quality.
With industry experts and top AIB educators leading every session, attendees get the most cutting-edge education in the business.
Q: Attendees often look to seminars to help them improve their production processes and facility management. Can you give a brief description of seminars that can help attendees improve their manufacturing processes and management?
A: The great thing about the IBIE education program is that it offers something for every attendee. AIB Instructors will be moderating a variety of panels, in both English and Spanish, where attendees can ask questions and get insights into plant construction, technology innovations and baking processes. Sessions led by Bread Bakers Guild of America representatives Didier Rosada, Ciril Hitz and others, will help bakers of all sizes identify best practices and strategies for baking smarter. Plus, individual sessions such as Control of the Freezing and Thawing Process, Controlling the Bread Process and Matching Production Capacity to Sales, directly address bakery operations.
Those interested in facility management will gain key practical knowledge in sessions like Targeted Competency Training Programs presented by Aaron Clanton of AIB, Effective Tools for Developing Your Cookie and Cracker Manufacturing Workforce sponsored by B&CMA, and Successful Training Practices by BIF.
IBIE also features sessions packed with the most current industry research. The Evolution — and Opportunities — in Fresh Bakery shares the latest Nielsen metrics on supermarket buying patterns. What is Your Texture? features research by Puratos on bread textures and how that can drive sales of bread products.
Attendees looking for inspiration should visit the Amoretti Demo Theatre to see live demonstrations of new products, flavor combinations, cake and pastry decorating. Sessions at the theatre highlight Hispanic products, donut finishing techniques, improving pie production, and new trends in breads and gluten-free products.
Q: Food safety continues to be an important issue in every sector of the food industry. What seminars are available for attendees looking to learn more about improving food safety at their facility?
A: IBIE recognizes the critical importance of food safety. On Saturday, Oct. 5, there are two half-day sessions on the Global Food Safety Initiative, one in English and one in Spanish. Sunday through Tuesday features a variety of sessions on food safety topics including food labeling, the Food Safety Modernization Act and the food safety risk of grain-based products. On Tuesday, Oct. 8, AIB instructor Jon Anderson will lead a session that looks at the renewed and revised standards of the Bakery Industry Sanitation Standards Committee (BISSC).
Seminars sell out quickly, so participants are encouraged to sign up early. Visit www.IBIE2013.com for the full program, descriptions, speakers and to register.