IBIE - 2013 Show Directory - (Page 50)

Educational Seminars Government Relations staff, led by ABA Senior Vice President of Government Relations & Public Affairs, Lee Sanders, which issues ABA is following and what strategies can be used by bakers and suppliers to maintain successful businesses. Audience: All Levels | Track: BM Enriching Baked Goods with a New Type of Dietary Fiber-Resistant Starch 9:45 AM – 10:45 AM | N256 | $10 Dr. Ibrahim Abbas, Senior R&D Manager, Penford Food Ingredients A gap exists between recommended daily intake of fiber from the American Dietetic Association and what U.S. consumers are actually eating on a daily basis. One way to narrow that dietary gap is to offer foods that are fiber-enriched. Depending on the food applications, fibers’ 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 good formulations. Audience: All Levels | Track: ITF What Do Customers REALLY Want?? 11:00 AM – 12:00 PM | N255 | $10 Renée Rouwhorst, Owner, Ryke’s Bakery Contrary to popular belief… customers are not the finicky bargain hunters they have been made out to be–they will pay for good service with both their cash and their time as long as we give them what they need. This lively session will outline 5 tools you can use to keep customers satisfied and coming back. Audience: Retail- All Levels Track: RF TRACKS: AIB AIB Technical RF BM ITF CP TI AEI 50 I Retail & Food Service Business Management & Marketing Ingredient Trends & Formulations Hands-on Cake & Pastry Decorating Tortilla Industry All Educational Institutions Ask the Expert Panel: Food Production 11:00 AM – 12:00 PM | N259 | $10 Jon Anderson, Head of OSHA Compliance & Educational Product Development, AIB | Tim Newbold, Manager, Food Safety & GFSI Education, AIB | Louis Stratford, Western Regional Director, AIB Ask questions of experts in any area of Food Safety. The members of the panel have expertise in addressing just about any type of food safety challenge for the international food industry. Audience: All Levels | Track: AIB The New Conversation About Sweeteners: Changing Consumer Perceptions and the Impact on Consumer Purchase Decisions 11:00 AM – 12:00 PM | N252 | $10 Martin Concannon, Founder and Managing Director, Lafayette Associates | Dr. John White, President, White Technical Research Martin Concannon and Dr. John White will share third-party research from trusted sources such as Mintel Research Consultancy, Nielsen, NPD Group and others that demonstrate product formulations can simultaneously meet both the needs of consumers and a baked goods business. Specific topics covered are: Consumer Attitudes Toward Sweeteners & HFCS, The Science of Sweeteners, Sweeteners & Consumer Purchase Decisions, New Product Launches: HFCS-Free vs. Reduced Added Sugars, Sweetener Strategies: Which One Works Best? Audience: All Levels | Track: BM Sponsored by: With Ages Comes Value–Driving Innovation with Ancient Grains 11:00 AM – 12:00 PM | N256 | $10 Colleen Zammer, Director of Product Marketing, Bay State Milling Ancient grains are loosely defined as grains, and non-grains (“pseudocereals”), that have been consumed as food for millennia with little-to-no change to their DNA. These “rare” ingredients possess a certain mystique, and therefore appeal to consumers hoping to achieve their six servings OFFICIAL IBIE SHOW DIRECTORY per-day of grains in the form of more than just wheat. Ancient grains, alone or in combination with their more modern counterparts, can help pave the way for innovation and growth through new launches of grain-based food products. Audience: All Levels | Track: ITF Sponsored by: AIB in Spanish – Part 3: Cómo se Iguala Capacidad de Producción a las Ventas (How to Match Production Capacity to Your Sales) 11:00 AM – 12:00 PM | N258 | $200* Kirk O’Donnell, Vice President of Education, AIB Las ventas están creciendo, pero los costos de producción están creciendo más rápido? En esta clase, vamos a discutir la estrategia de inversión en la capacidad de producción para minimizar los costos. Vamos a discutir maneras para minimizar costos sin cambios en la capacidad de producción, tambien. Audience: All Levels, Spanish Track: AIB *price reflects 3 session package for series Modeling with Chocolate – Exciting New Trends in Modeling and Colors by Beth Parvu and Special Guests 7:00 PM – 9:00 PM | N115 | $100 Elizabeth Parvu, Owner, Sugarpaste, LLC Learn how to make flowers, leaves, borders and animals and how to work with colors in modeling chocolate. Modeling chocolate can make your cake, cupcakes and cookies become a custom masterpiece and great for profits. Parvu will teach production methods on making the most of your modeling chocolate efforts and introducing the creative process into your business plan. Audience: Beginner to Advanced Track: CP Sponsored by:

Table of Contents for the Digital Edition of IBIE - 2013 Show Directory

IBIE - 2013 Show Directory