IBIE - 2022 Official Show Directory - 44

IBIEDUCATE
the costs, time and production impact of
maintenance efforts. Josh Becker, HarpakULMA's
Bakery Segment Manager, will
review examples of how such technologies
are being deployed today, what's coming,
and the business impact they promise to
deliver.
Audience: Wholesale - Plant Operations
and Automation
Track: Plant Operations and Automation
9:45 AM - 10:45 AM
Breaking Through the Digital Noise
- Strategies, Tactics and Tools to Get
Your Bakery Noticed Online (Repeat)
Speaker: Alexis Gilbert,Global Director,
Brand & Communications, Dawn Foods
Global
Room: W315-316
Price: $30 if purchased as a single session;
or included in the Super Pass
At Dawn Foods, one of our key priorities
is to partner with our customers to help
grow and drive their business forward.
To accomplish this, we partner with our
customers and advise them on the best
ways to connect with their customers -
both in-person and online.
As many learned during COVID,
bakeries need to have an active and
authentic online presence to stay top of
mind with their customers. New platforms
like TikTok have also emerged, creating
more opportunities to reach a baker's
customer base. But how exactly should
bakers leverage these tools and platforms,
and how can they cut through the digital
noise to drive traffic and sales to their
bakery?
In this session we will explore how
the changing consumer landscape
impacts how people find and engage
with businesses. From Google search
algorithms to TikTok virality to handling
online comments and reviews, we'll
provide ideas, tips and tricks - including
the tools to make it easier.
Audience: Wholesale- Sales and Marketing
Track: Marketing
9:45 AM - 10:45 AM
Lessons Learned While Addressing
Sesame Seed at Commercial Bakeries
(Repeat)
Speaker: Nathan Mirdamadi, Sr. Food
Safety Specalist, Commercial Food
Sanitation/Intralox
Room: W314
Price: $30 if purchased as a single session;
or included in the Super Pass
On April 23, 2021, the Food Allergy Safety,
Treatment, Education, and Research
(FASTER) Act of 2021 was signed into
law, adding sesame as the ninth major
food allergen that manufacturers are
required to declare on the labeling of
packaged foods. The updated labeling
requirements will apply on January
1, 2023. In addition, the FASTER Act
requires manufacturers that use sesame
to adopt cross-contamination regulations,
which are included in the Food Safety
Modernization Act ( " FSMA " ). Under FSMA
regulations, FDA requires that facilities
have preventive controls to minimize the
risk of undeclared food allergens.
Since the passage of the FASTER Act,
the speakers have led efforts at multiple
facilities and multiple companies to
prepare for the January 2023 date. The
goal of the session will be to review the
FASTER Act, its impact on bakers and
what efforts which have been taken to
minimize and how successful they have
been to reduce the potential of cross
contamination in facilities attempting to
run products with and without seeds.
Audience: Food Safety and Sanitation
Track: Food Safety and Sanitation
9:45 AM - 10:45 AM
Meet the New Kid on the Baking Block:
Chickpea Protein
Speakers: Supun Fernando, R & D
Scientist, Ardent Mills; Keith Petrofsky,
Director R&D, Customer Solutions &
Product Development, Ardent Mills
Room: W303
Price: $30 if purchased as a single session;
or included in the Super Pass
The global demand for protein is expected
to double in the coming decades, driven
by the increasing population and the
growing trend of consumers looking to
add more protein to their diets. As such,
pulses - such as chickpeas, lentils, dry
peas and dry beans - have emerged as
nutritious, inexpensive and sustainable
sources of protein. Most notably, chickpea
is gaining traction among consumers for
its unique nutritional, functional and flavor
profile. However, using high-protein pulse
ingredients like protein isolates, which
are chemically separated, in product
applications can lead to inefficient raw
material use, higher resource utilization
(water, energy), and potential clean label
challenges. In contrast, when dry milling
is combined with dry air classification, the
result is dry fractionation, which creates a
sustainable way to produce plant protein
ingredients in their native form from
pulses for food applications. By attending
this seminar, attendees will learn how
to harness the functionality of chickpea
protein concentrates in bakery applications
and learn how to successfully incorporate
co-products, such as starch and fiber, from
chickpea protein dry fractionation, which
improves nutritional properties.
Audience: Wholesale - Formulation and
Product Development
Track: Formulation
9:45 AM - 10:45 AM
Optimizing Baking Processes and
Products with Acidulant-Based
Innovations
Speaker: Alejandro Perez-Gonzalez,
Bakery Innovation Lead Technical
Advisor, Bartek Ingredients
Room: W305-306
Price: $30 if purchased as a single session;
or included in the Super Pass
This presentation will explain the oftenoverlooked
importance of acidity
optimization for different bakery
processes and products. Acidity is
measured by the analytical tools of pH
and Titratable Acidity (TTA). pH is a
measure of the concentration of positive
hydrogen ions and TTA (Total Titratable
Acidity) measures the total amount of
acid present. pH and TTA value provide
us only with a partial view of the acidity
of the system. The presentation will also
explain the importance of choosing the
right acidity-regulating systems (acids and
buffers). It will be shown how optimizing
acidity with the right ingredient can help
deliver multiple targeted functions and
benefits, such as chemical leavening,
mold-free shelf life, grain/cell structure
development, softness, shape & size and
flavor development. During this sessions
we will focus on acidity-regulatory
44 | OFFICIAL IBIE SHOW DIRECTORY
IBIE - 2022 Official Show Directory

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