IBIE - The Retailer's Guide to IBIE - July 2022 - 38

IBIEDUCATE
8:30 AM - 9:30 AM
Food Safety Responsibility vs.
Authority (Repeat)
Speaker: Randy Kohal, VP Food Safety and
Reliability, Nexcor Food Safety Technologies
Room: W314 | Price: $30 if purchased as a
single session; or included in the Super Pass
Food Safety is not a one man or one
department job; and for successful risk
mitigation it can't be treated as such. Food
Safety is an all-encompassing responsibility
that must be optimized and streamlined
at the lowest level all the way up through
corporate management.
When necessary transparency is lacking,
many manufacturers end up grappling with
diverging mindsets.
1) When you have a corporate team that has
the authority to make decisions, but none
of the important information from the
facilities to validate said decisions, you're
open to risk. Risk of recalls, poor audits,
consumer risk, unnecessary spending and
more.
2) It is the responsibility of facility sanitation
teams to execute food safety and sanitation
tasks but if their documentation is stored
onsite in binders and various clipboards
how can they really know if their efforts
and resource usage is appropriate?
We are going to explore ways to bridge this
gap and increase transparency throughout
organizations while decreasing the burden of
physical paperwork, resource allocation and
decision making.
Audience: Food Safety and Sanitation
Track: Food Safety and Sanitation
8:30 AM - 9:30 AM
Measuring Inflation and Its Impact
Through the Eyes of the Consumer
Speakers: Adam Brohimer, President, Category
Partners, LLC; Cara Ammon, Senior Vice
President - Research, Category Partners, LLC
Room: W307-308 | Price: $30 if purchased as
a single session; or included in the Super Pass
Category Partners (CP) will share retail sales
data on pricing trends in retail bakeries. CP
will reveal primary consumer survey data that
captures consumer reaction and responses to
inflation.
Audience: All Audiences
Track: Business Acumen
8:30 AM - 10:00 AM
Planning for Growth
Speaker: Tarit Tanjasiri, Baker/Owner, Crema
Artisan Bakers, LLC
Room: W217-218 | Price: $100
Now that you have turned your passion of
baking into a small business, you are baking
less and less but you are the one responsible
for all of it.
How can we grow out of retail business
into a scalable and successful wholesale
business? What are the financial and mental
commitments? Standardize formulas, price
products for profitability.
Audience: Retail - Bakers
Track: Baking
Presented by:
implementation of water conservation and
energy-efficiency programs, bakeries can now
turn to enzyme-based solutions to:
* Reduce water meter bills and oven energy
costs
* Stabilize dough and improve gas retention
of dough with lower hydration levels
* Maintain production throughput
* Maintain product qualities
Audience: All Audiences
Track: Sustainability
8:30 AM - 9:30 AM
Re-thinking Your Process for
Sustainable Baking (Repeat)
Speaker: Marcel Sturkenboom, Bakery
Application Director, Lallemand Baking
Room: W313 | Price: $30 if purchased as a
single session; or included in the Super Pass
More and more bakeries are integrating
Corporate Social Responsibility (CSR)
initiatives into their global business
strategy. One area of great interest involves
the implementation of environmental
sustainability measures such as reducing
water consumption and conserving fuel
energy. Challenging the optimum water/
hydration level is key when bakeries need
to account for water use and loss. Gluten
development depends on the available
water at the first phase of mixing. Gluten
releases the water during baking and the
starch absorbs most of the water when it's
gelatinized during baking, which support
the bread structure. Free water needs to be
evaporated during baking to achieve the right
core temperature in the bread.
Baking is an important process step to
monitor when designing an energy-efficiency
program. Reducing bake time may lead to
important energy savings but should not
jeopardize oven spring, crumb structure,
crust formation and coloration, nor induce
moisture loss and weight loss. To help in the
8:30 AM - 9:30 AM
Turning on a Dime: Post-Pandemic
Impact & Opportunity in Retail &
Commercial Baking
Speaker: Marjorie Hellmer, President, Cypress
Research Associates, LLC
Room: W309-310 | Price: $30 if purchased as
a single session; or included in the Super Pass
If the pandemic has taught us anything, it's
that life can turn on a dime. Join Marjorie
Hellmer of Cypress Research and two
industry experts as they discuss ways a
global public health crisis is reshaping U.S.
retail and commercial baking industries.
Based on original industry study findings
directly from retail and commercial bakers,
presenters will delve into trends in industry
and company health, bakers' greatest postpandemic
business concerns and new doors
bakers have thrown open in response to these
challenging times. Retail and commercial
baking industry trends may include:
* Current and projected industry outlook
* Company activity and confidence
* Capital investment trends
* Key business challenges & obstacles to
growth
* Key business opportunities
Audience: All Audiences
Track: Business Trends
38 | RETAILER'S GUIDEBOOK
IBIE - The Retailer's Guide to IBIE - July 2022

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