IBIE - 2022 Official Show Directory - 46

IBIEDUCATE
systems in specific applications, such as
tortillas, pan breads and artisan breads
and how these systems would allow
bakers to comply with consumers' cleanlabel
requirements.
Audience: Wholesale - Formulation and
Product Development
Track: Formulation
9:45 AM - 10:45 AM
Taking the Mystery and Stress out of
Managing Commodity and Ingredient
Costs Through Objective Price Risk
Management Methods
Speaker: Christopher Kristufec, Director
of Commodities and Energy, Trilateral Inc.
Room: W307-308
Price: $30 if purchased as a single session;
or included in the Super Pass
Volatile and unpredictable commodity
and ingredients prices make solid risk
management expertise critically important
for the baking industry. The volatility
in prices for inputs such as wheat flour,
vegetable oil and natural gas have baking
industry buyers scrambling for coverage
and trying to control margins.
The purpose of this session is to provide
insights and methods to reduce the
variability of input costs and reduce the
stress of managing markets. This includes
learning how to objectively evaluate
market risk and making effective strategy
decisions with a goal of being proactive,
not reactive, in one's business. Proactive
decision making enables the business to
be in an offensive versus defensive mode,
which is inherently more profitable.
Topics to be covered:
* Why do markets confuse most of the
people most of the time and how to
avoid being the sheep
* Interpreting the personality of the
markets - patterns, themes and
direction
* Identifying what valuable insights
can be drawn from market data when
managing price risk
* Using both fundamental and technical
analysis for pricing/hedging decisions
and timing
* Techniques to initiate positions and/or
make position adjustments in changing
market conditions
We will conclude with perspectives on
current flour and veg-oil markets.
Audience: All Audiences
Track: Business Acumen
9:45 AM - 10:45 AM
Technology in Our Phones but Not Our
Food? Earning Acceptance in Food
Innovation for a Sustainable Future
(Repeat)
Speaker: Roxi Beck, Consumer
Engagement Director, The Center for
Food Integrity
Room: W313
Price: $30 if purchased as a single session;
or included in the Super Pass
Food companies are under increasing
pressure to provide food produced more
sustainably to meet consumer preferences
and ambitious global sustainability goals.
To achieve those global goals, the food
industry looks to farmers who rely on
technology like precision agriculture
and gene editing - innovations that
can enhance nutrition and ingredient
attributes, and help improve soil and water
health while producing climate-smart
crops to combat climate change and its
impact on global food security. These
advances can help meet the growing
demand for food while making agriculture
and the food system more sustainable.
However, innovation must be embraced
by consumers and the food system to
achieve its potential. In this session, Roxi
Beck with The Center for Food Integrity
(CFI) highlights the latest technologies,
new research detailing why consumers
accept or reject food and agriculture
technology, and specific approaches to
gain acceptance for a more sustainable
future.
Audience: All Audiences
Track: Sustainability
9:45 AM - 11:45 AM
What's in the Batter? Ingredients to
Attract, Motivate & Retain Top Talent
Speaker: Chason Hecht, CEO, Retensa
Room: W311-312
Price: $30 if purchased as a single session;
or included in the Super Pass
On top of everything else, the global
pandemic we all experienced is
transforming the workplace. As we
recover from the initial economic crisis,
skilled workers are now harder than
ever to keep, let alone find. Continually
changing variables of an unpredictable
environment, make employee retention,
engagement and attraction challenging,
even for the best of employers. How do
you find skilled laborers and once found,
ensure they stay? With demand for labor
high, it is imperative employers focus their
efforts toward attracting, recruiting and
retaining skilled workers.
Audience: Retail - Sales and Marketing
Track: Workforce
11:00 AM - 12:00 PM
Monitoring Chemical Hazards in
Foods(Repeat)
Speaker: Gina Reo, President, QAS, LLC
Room: W314
Price: $30 if purchased as a single session;
or included in the Super Pass
Enacted in 1986, Proposition 65 is a
California law that came about to notify
consumers and workers when they may
be exposed to chemicals that cause
cancer, birth defects or other reproductive
harm. The Prop 65 listing contains more
than 900 chemicals and those above a
" safe harbor " level, require notification,
and managing compliance can be
daunting for food processors.
We will examine the current climate
regarding Prop 65, some of the media
buzz and pending actions during the
COVID crisis. Additionally, we will look
at mitigation strategies under the new
FSMA (Food Safety Modernization Act)
for how to put preventative programs in
place to minimize potential hazardous
risks. Comparisons for chemical hazards
mitigation programs will be examined
internationally as well.
Agenda will include:
* Landscape of Potential Chemical
Hazards
* Material Monitoring Program, World
Class Best Practice
* Risk Assessment Tools
* Compliance and Testing Review
* Forward Action Strategy
Audience: Food Safety and Sanitation
Track: Food Safety and Sanitation
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46 | OFFICIAL IBIE SHOW DIRECTORY
IBIE - 2022 Official Show Directory

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