IBIE, special edition & show preview -- 2013 - (Page 52)

BEMA INITIATIVES some effect on preventive maintenance, among other issues, including sanitation, audits, certificates, changeovers and flexibility. These issues are only going to increase, and we’re trying to help members with some of that.” Increasing supplier smarts Members of the Baking Industry Forum (BIF) take questions regarding the benefits of a strong training program at BEMA’s BIF Breakfast at Annual Meeting. From left (at podium) Jeff Dearduff (ARYZTA NA), Mike Pierce (The Austin Company), Jack Lewis, III (Lewis Bakeries), Jeff Teasdale (Pepperidge Farm), and Robert Benton (Flowers Foods). BEMA BEMA supports its members in this rapidly changing environment in part through increased education efforts such as its “BEMA U” initiatives at each meeting. Past BEMA U topics include intellectual property, software development and international business tips; in June, the subject was how to navigate changing healthcare regulations. “We want to offer practical business education for our members, and so far it’s been well-received,” Mr. Brown indicated. To increase awareness in issues of sanitation, not only in equipment design but in overall operations as well, BEMA offers a sanitation workshop each year in collaboration with a number of other associations. By providing Jay Hardy (AB Mauri Fleischman, at podium) asks questions of the Baking Executive Panel at BEMA’s Annual Meeting. Panel members included: (seated, from left) Irwin Gordon, CEO, Landes Foods; John Likovich, CEO, Sterling Foods, and Frank Cole, Group Manager, Nestlé. 52 / SPECIAL EDITION / IBIE 2013 education on sanitation standards, according to Mr. Brown, BEMA can help manufacturers raise the bar on sanitary equipment design. To address sanitation upgrades, the future holds potential for a “train the trainer” type of education. “There’s still a gap between what members’ service techs know and what they are able to communicate,” Mr. Brown noted. “I think that’s pretty universal in the industry, so we are focused on helping our members know what these kinds of needs are or better educating them about those needs.” Collaboratively easing pain For BEMA members, education is only one step in identifying best practices. To truly make a difference in the industry, suppliers must come together with bakers to find solutions. To meet this need, the Baking Industry Forum (BIF) works with BEMA to create venues for bakers and suppliers to work together. “BIF is a cooperative effort where bakers and suppliers can literally sit down together and ask each other, ‘What’s your pain? What are your issues?’ ” Mr. Brown said. “Too often, the answers are pretty close.” By giving bakers and suppliers this opportunity, BIF has served as an ear for BEMA, identifying issues and those “pain” points that emerge as bigger industry issues. At BEMA’s June meeting, BIF focused on two key issues: training and safety. The group is also in the process of compiling a safety checklist that will be available to both members and suppliers. At IBIE in October, BIF will give a presentation called “The Five Ps of Training,” which includes problem, preparation, presentation, performance and preservation. The session will be held 8:30-9:30 a.m. on Oct. 8 and will cost $10. Visit www.ibie2013.org for more details on this and other sessions. • http://www.ibie2013.org

Table of Contents for the Digital Edition of IBIE, special edition & show preview -- 2013

IBIE, special edition & show preview -- 2013
Table of Contents
IBIE Perspective - Amid challenges, opportunities persist
State of the Industry - Dizzying changes among baking’s leaders
A changing of the guard
Making Baking History - Progress on Parade
Capital Spending Survey - Making the safe bet
Survey reaches wide sample
IBIE Tech - Going Mobile
ABA Perspectives - Big changes since IBIE 2010
ABA: On the Front Lines
Keep on track with FTRAC
Let's Keep on Truckin'
An Ounce of Prevention
BEMA Initiatives - Collaborative Solutions
Critical Issue: FSMA - Predict & Prevent
Court orders FDA to step up its efforts
Food Safety: ANSI/ASB/Z50.2
Equipment Advances - Clean and Simple
Formulating R&D - Brave New World
Intel about ingredient trends
Critical Issue: Commodity Prices - Long and Winding Road
Ingredients: Creating Simple Labels - Simple Options
Critical Issue: Sodium Reduction - How Low Can You Go?
Ingredients: Ancient Grains - What's Old is New Again
New Product Trends: Baked Foods - Change Afoot
New Product Trends: Snacks - Reinventing Snack Time
Special Section: Bake
The Next Cupcake?
Ingredient Transparency
Food trucks on the move
New Tech Tools
IBIE 2013: A World of Possibilities
Ready to Launch
Pizza Popularity
Revel in Vegas
2013 Exhibitor List
Ad Index

IBIE, special edition & show preview -- 2013