IBIE, show daily - Sunday - (Page 12)

Baking’sT op10 Issues Putting aside matters that affect all American businesses —the slow economic recovery, scarce capital availability, the vagaries of tax reform and pending implementation of Obamacare — bakers have many issues of peak concern: 12 34 5 6 7 8 910 No. 1: Will consolidation — among bakers as well as the allied trades of equipment and ingredient suppliers — improve or sap the industry’s economic strength? Will the spirit of extraordinary innovation that characterized baking over much of the past several years resume going forward? No. 3: How much will uncertainty continue to affect commodity ingredient prices and supplies? No. 5: Do bakers need to look more toward warehouse distribution vs. directstore-delivery methods in getting their goods to market? What is the future for alternate fuels and energy-saving technology for baking or for distribution of baked foods? No. 7: Will the gluten-free trend be an opportunity for product innovation or result in the erosion of market share for conventional baked foods? No. 9: Will baking be able to respond to pressure for products with more whole grains, less sodium and fewer calories without alienating its consumer No. 2: Where will the industry find managers, engineers, supervisors and line workers to replace a rapidly aging labor pool? No. 4: How will regulations under the Food Safety Modernization Act (FSMA) shake up bakery operations? What will equipment designers and engineers need to do differently to meet FSMA regulations? No. 6: How will the focus on sustainability by leading customers change the type of equipment used in bakeries? The sourcing of ingredients? The delivery of products? No. 8: How will the consumer’s growing taste for variety in food styles alter the ratio of product types made by bakers? More flatbreads? Less sliced breads? More pizza crust? Less hamburger rolls? No. 10: Will the onslaught of attacks against carbohydrates, including grain-based foods, ever wane? IBA hosts bakers’ roundtable tomorrow W hat problems are you having with your baking operation? Members of the Independent Bakers Association will gather tomorrow morning at the Las Vegas Convention Center to hold a roundtable session, “Bakers Rise Above.” Here members will share ongoing difficulties and discuss how they resolved other problems encountered in their businesses. The format fosters open discussion among all members, encouraging a forum for sharing ideas. The session takes place in Room N224 from 7- 10 a.m. 12 • IBIE • Sunday, October 6, 2013

Table of Contents for the Digital Edition of IBIE, show daily - Sunday

IBIE, show daily - Sunday