Baking & Snack - June 2016 - (Page 12) Filling in the gaps T The past few years have been an era of change for the baking industry. Whether it's corporate consolidation, generational shifts in the workforce or fierce - often immediate - consumer demands, nothing's as it was a decade or two ago. It's a safe bet that things probably won't stay as they are for long ... and the future isn't far off. I realized this as Emily Bowers, director of education and professional development for BEMA, spoke at the Biscuit & Cracker Manufacturers' Association (B&CMA)'s annual technical conference last month in Atlanta. She described today's kindergarten curriculums and how they're now teaching things like synergies and win-win outcomes in classrooms. It's hard to believe that my own kindergartener (who, mind you, can't keep his Goldfish off the floor of the car) is already learning how to synergize. But Ms. Bowers posed a great question: If children are already getting this level of training in elementary school, what will the leadership landscape look like when our kids become our middle management? It got me thinking ... if they are learning to "play nice" on a more strategic level, we should make sure our own sandboxes are up to snuff. If you're looking for an example of playing nice, look no EDITORIAL Editorial Director Dan Malovany Executive Editor Laurie Gorton Editor/Managing Editor Joanie Spencer Senior Editor Charlotte Atchley Multimedia Editor Matt Hamer Contributing Editors: Donna Berry Theresa Cogswell Jim Kline Joe Stout DESIGN Design Services Manager Sadowna Conarroe Associate Design Services Manager Ryan Alcantara Designer Brian Peterman Manager of Advertising Design Becky White Classified Ad Layout Nick Martens further than two key industry associations. As B&CMA and the American Bakers Association (ABA) begin their exploration into a potential 2017 merger, they epitomize the concept of synergy. For the past two decades, the two associations have had very distinct functions, ABA focusing on government relations and B&CMA specializing in education and training. With very little overlap, these two groups fill in each other's gaps quite cohesively. "It's almost as if over the past 10 years, we've been developing our specialties so that when we came together we'd be even stronger," said David Van Laar, B&CMA president, at the conference. "At almost every level, it's a perfect combination. And where there is overlap, the synergy is immediate and obvious." It's a testament to the value of strategic partnerships. Look for them. Create them. Nurture and grow them. Everyone has gaps to fill, and working together, even in non-traditional ways, will not only fill them but also reinforce companies, teams and people - not to mention the industry as a whole. With solidarity, we can continue to strengthen in the midst of change. And we'll be ready with a cohesive industry when those kinderleaders come knocking. - Joanie Spencer, editor/managing editor jspencer@sosland.com PUBLISHING Publisher Paul Lattan Associate Publisher Steve Berne Audience Development Director Michael Barbee Director of E-Business Jon Hall Advertising Manager Nora Wages Ad Materials Coordinator Erica Reyes Digital Systems Analyst Marj Potts Circulation Manager Whitney Hartman Director of Online Advertising & Promotions Carrie Fluegge Promotions Marketing Manager Jim White CORPORATE Chairman and CEO Charles S. Sosland President L. Joshua Sosland President Emeritus Mark Sabo Chief Financial Officer Staci Greco Director of Publishing G. Michael Gude Editorial and Midwest Sales Office 4801 Main St., Suite 650, Kansas City, MO 64112 / Phone: (816) 756-1000; Fax: (816) 756-0494 E-mail: BakingSnack@sosland.com / Internet: www.bakingandsnack.com BAKING & SNACK is distributed free-of-charge to qualified readers with managerial responsibilities in the baking and snack food industries. SUBSCRIPTIONS: To apply, log on to www.bakingbusiness.com and select Magazine Subscriptions. For non-qualified readers, US and Canadian subscriptions are accepted at $36 per year. Foreign subscriptions (from outside the territory of the US and its possessions and Canada) are accepted at $72 per year. BAKING & SNACK assumes no responsibility for the validity of claims in items reported. ©2016 Sosland Publishing Co., a division of Sosland Companies, Inc. All rights reserved. Reproduction of the whole or any part of the contents without written permission is prohibited. Printed in USA 12 Baking & Snack June 2016 / www.bakingandsnack.com http://www.bakingandsnack.com http://www.bakingbusiness.com http://www.bakingandsnack.com Table of Contents for the Digital Edition of Baking & Snack - June 2016 Baking & Snack - June 2016 Table of Contents Table of Contents Editorial - Filling in the gaps Newsfront - FDA reverses course on ‘healthy’ labeling Bimbo restructuring into new phase ABA president addresses workforce gap to B&CMA FDA updates Nutrition Facts Panel People/In Brief AIB provides open access to kill step research Dietary Guidelines - Decoding the process Dietary Guidelines: A quick history Fireking Baking Co - can't stop, won't stop Lessons learned in the baking business Fireking takes on niche Train for success and safety Frozen/Par-Baked - Living the good life Becoming the toast of the town Turning ciabatta into an artisan snack Fats, Oils, Shortenings - Changing all choices Shortening ‘mix tape’ Let’s talk organogels Clean Label - When simpler is better Case in point: dough tolerance Ingredient App - The crunch of apples R&D Perspective - It's not easy being clean Ingredient Handling - Look before you leap How to go with the flow Pretzel Technology - Tale of two textures Producing the classic pretzel Processing Flexibility - Efficiency included Adapting to brownfield Bag Closing - Reliable and simple Tech Showcase: Warehouse/Distribution - Only the beginning Sanitation Strategies - Adding up the real costs Industry Images - Technically speaking... Meeting preview - All eyes on innovation Events Ingredients & Formulating Equipment & Packaging Patents New on the shelf Marketplace Ad Index New Product Spotlight Baking & Snack - June 2016 http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01 http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01 http://www.nxtbook.com/sosland/bs/2018_02_01 http://www.nxtbook.com/sosland/bs/2017_12_01 http://www.nxtbook.com/sosland/bs/2017_11_01 http://www.nxtbook.com/sosland/bs/2017_10_01 http://www.nxtbook.com/sosland/bs/2017_09_01 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