IBIE - 2022 Official Show Directory - 56

IBIEDUCATE
and help ensure consumer safety while
protecting the quality of your finished
product with Lactic Acid.
Classroom Engagement:
* Understand the role lactic acid can play
in reducing pathogenic bacteria in flour,
therefore protecting your largest asset,
your brand
* Enhance your food safety program
* Learn what you can gain by adding
additional microbial hurdles in the
milling process
* Protect the quality of your finished
product.
* Recognize the challenges the industry
has experience in the past.
Audience: Food Safety and Sanitation
Track: Food Safety and Sanitation
8:30 AM - 9:30 AM
Key Considerations, Challenges and
Strategies When Formulating Reduced
Sugar, Calorie And/or Net Carb Baked
Goods
Speaker: Julia DesRochers, Technical
Service, Tate & Lyle
Room: W303
Price: $30 if purchased as a single session;
or included in the Super Pass
Reducing sugar, calories and/or net
carbohydrates is a strategy that many
manufacturers are using to meet customer
and regulatory demands for healthier
baked goods. However, many consumers
are not willing to trade indulgent taste
and texture for improved nutritional
attributes. Removing sugar and/or
carbohydrates can lead to texture and
flavor shortcomings which limits many
bread and sweet good options. It is
well understood that the multi-faceted
functionality of sugar in baked products
requires more than simple replacement
with a high-intensity sweetener. Bulking,
solubility, browning, cookie spread and
gelatinization temperature are all factors
that sugar impacts and need to be taken
into account when reformulating. In
bread products, using the right fibers to
reduce total and net carbohydrates while
maintaining texture will be discussed.
This presentation will showcase some of
the formulation strategies to maintain
great taste in reduced sugar and/or low
net carbohydrate baked goods by using
combinations of ingredients such as
specialty sweeteners, fibers and proteins
to create structure, retain texture and
provide sweetness in a variety of baked
products.
Audience: Wholesale - Formulation and
Product Development
Track: Formulation
8:30 AM - 9:30 AM
Marketing To A B2B Baking Industry
With A B2C Lens
Speaker: Rick Oleshak, VP-Marketing, AB
Mauri North America
Room: W315-316
Price: $30 if purchased as a single session;
or included in the Super Pass
Inspiring people within the business-tobusiness
industry - for baking specifically
and across the board - continues to
become more and more complex. All the
while, everyone is a consumer at heart, so
traditional consumer-focused marketing
and advertising tactics can be a beneficial
and interesting way to connect with
others.
Audience: Wholesale - Sales and
Marketing
Track: Marketing
8:30 AM - 9:30 AM
Quick and Easy KPI's that Drive
Improved Maintenance
Speaker: Rowdy Brixey, President, Brixey
Engineering, INC.
Room: W304
Price: $30 if purchased as a single session;
or included in the Super Pass
In this session we will offer the audience
some simplistic options for establishing
maintenance KPI's that drive visibility and
improvement.
Audience: Wholesale - Plant Operations
and Automation
Track: Plant Operations and Automation
8:30 AM - 9:30 AM
Reinvigorating Breakfast: An Evolution
of Consumer & Flavor Drivers for Snacks
& Bakery
Speaker: Suzy Badaracco, President,
Culinary Tides, Inc.
Room: W309-310
Price: $30 if purchased as a single session;
or included in the Super Pass
Food industry players must understand
the issues influencing breakfast trends to
successfully navigate them and uncover
white space not yet explored. Not only is
the current environment changing rapidly,
but there are also two Influences that are
acting independently (COVID-19, Inflation).
With the drivers in flux, looking at the past
to model the future is a flawed strategy as
all the drivers have changed. You will need
a bank of tools as you are not dealing with
numbers, you are dealing with scenario
play. There may be different scenarios
that play out with more than one pathway
through each. Breakfast messaging should
evolve ahead of consumer behavioral
changes so they hit when consumers are
their most receptive. Other influences
including health and consumer drivers
will be discussed as they pertain to how
snacks and bakery intersect and align with
breakfast trends. Equally important is the
ability to differentiate between long- and
short-lived trends. The trend patterns
note more confident behaviors: a sense
of mindfulness, reserved experimentation,
self-care and vulnerability. It paints a more
complex landscape to have to navigate,
but may offer more freedom to focus
in areas of interest or expertise for the
industry.
Audience: All Audiences
Track: Business Trends
8:30 AM - 10:00 AM
Scaling Up While Maintaining Artisan
Principles
Speaker: Josh Allen, Founder, Companion
Baking
Room: W217-218
Price: $100, Specialty Session Sponsored
by BBGA
Scaling up artisan production is hard and
so much more complicated than simply
baking more bread and pastries. In this
discussion, Josh Allen will share insights
on growth - and what to expect as you
add more people and processes to your
operation. The discussion will include
unconventional metrics to managing
expansion in order to avoid many of the
potential pitfalls.
Audience: Retail - Bakers
Track: Baking
Presented by:
56 | OFFICIAL IBIE SHOW DIRECTORY
IBIE - 2022 Official Show Directory

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