Baking&Snack - September 2013 - 184

IBIE EDUCATION PREVIEW

Monday, October 7
Adapting Recipes into Formulas
8:30 AM – 9:30 AM | N259 | $10
Aaron Clanton, baking curriculum manager, AIB International
Producing a dozen or so baked products
from a treasured family recipe is a lot
different than baking hundreds or even
thousands of the same products. This
session will identify the steps needed
to scale up from small batches to larger
batches and point out pitfalls to avoid.
Audience: Retail-Beginner | Track:
AIB Technical

The State of Bread: Where Has
All the Flour Gone, and What Can
We Do About It?
8:30 AM – 9:30 AM | N256 | $10
David Sheluga, PhD, director of commercial
insights, ConAgra Mills
This presentation will show macro trends
in population, labor, health and food consumption and reveal how they create downward pressures on bread consumption.
Learn how consumer food preferences are
changing as we shift from the “fifty shades
of beige” foods in a European diet to the
colorful, multi-textured foods influenced by
Asian, Latin, and Middle Eastern cuisine.
We pose some thoughtful solutions to reviving interest in bread, and the inevitable
direction of the “Whole-graining
of America.”
Audience: All Levels | Track: Ingredient
Trends & Formulating

AIB in Spanish – Part 1: Cómo
se Reduce la Cantidad de Sodio
en Productos Horneados (How
to Reduce Sodium in Bakery
Products)
8:30 AM – 9:15 AM | N258 | $200*
Juan Manuel Tiznado, international baking education manager, AIB International
Hay más interés en productos más saludable en el mercado, y hay demasiado
consumo de sodio en la dieta promedia.
Cuándo panaderos reducen el sodio en
sus propios productos, hay cambios en
sabor, textura, y volumen. Tipicamente,

184

/ Baking & Snack / September 2013

la calidad es peor. En esta clase, vamos
a discutir los fuentes de sodio en las
formulaciones, sustitutos disponibles, y
cambios en el proceso para alcanzar productos de calidad con menos sodio.
Audience: All Levels, Spanish | Track:
AIB Technical

AIB in Spanish – Part 2: Ley de
Seguridad Alimentaria Moderna
(Update on the Food Safety
Modernization Act)
9:30 AM – 10:45 AM | N258 | $200*
Tim Newbold, manager, food safety &
GFSI education, AIB International
Lo mayor cambio en las leyes de alimentos en la historia de EEUU sucedió
en 2011 con FSMA (Ley de Seguridad
Alimentaria Moderna). Con el segundo
aniversario de esta ley, sabemos más detalles sobre los requerimientos nuevos.
Los profesionales de AIB en Seguridad
Alimentaria han estudiado esta ley para
proveer dirección práctica a sus propios
programas. Se necesita saber para proteger su marca.
Audience: All Levels, Spanish | Track:
AIB Technical

How to Deal with Changing Flour
Quality
9:45 AM – 10:45 AM | N259 | $10
Stephen Sollner, baking instructor, AIB
International
Due to changes in wheat, climatic conditions, and even storage conditions, the
quality of flour will be inconsistent. In this
session, you will learn how to recognize
these changes, and then how to make prudent adjustments to assure the production
of consistent products.
Audience: All Levels | Track: AIB Technical

Legislative and Regulatory Issues
and Trends
9:45 AM – 10:45 AM | N252 | $10
Lee Sanders, CAE, senior vice-president
of government relations & public affairs,
American Bakers Association
What current legislative and regulatory

issues can potentially affect your business? What can you do about it? The
American Bakers Association is your
gateway to the decision-makers impacting the industry. Find out from a panel of
ABA government relations staff which issues ABA is following and what strategies
bakers and suppliers can use to maintain
successful businesses.
Audience: All Levels | Track: Business
Management & Marketing

Enriching Baked Goods with
a New Type of Dietary Fiberresistant Starch
9:45 AM – 10:45 AM | N256 | $10
Ibrahim Abbas, PhD, senior R&D manager, Penford Food Ingredients
A gap exists between recommended
daily intake of fiber from the American
Dietetic Association and what US
consumers are actually eating on a
daily basis. One way to narrow the
dietary gap is to offer foods that are
fiber-enriched. Depending on the food
applications, fiber’s unique characteristics can negatively impact the food
by causing reformulation or shortening
the shelf life. However, some fibers can
be used in baked goods without any
adverse effects. One fiber category that
has experienced significant growth in
research in the past decade is resistant
starch — specifically Type 4 — typically
used for functional health benefits in
baked food formulations.
Audience: All Levels | Track: Ingredient
Trends & Formulations

Ask the Expert Panel: Food
Production
11:00 AM – 12:00 PM | N259 | $10
Jon Anderson, head of OSHA compliance
& educational product development, Tim
Newbold, manager, food safety & GFSI
education, Louis Stratford, Western regional
director, AIB International
Ask questions of experts in any area of
food safety. The members of the panel
have expertise in addressing just about
Baking&Snack - September 2013

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