IBIE, show daily - Sunday - (Page 14)

IBIE heads back to school I BIE has a long-standing reputation of offering a top-notch professional development curriculum. This year’s program will be bigger and better than ever with the addition of more than 20 new seminars focusing on industry issues. Organized into five targeted tracks — AIB Technical, Retail & Food Service, Business IBIE 2013’s professional development agenda includes more than 20 new seminars. Management & Marketing, Ingredient Trends & Formulation, and Hands-On Cake and Pastry Decorating — the revamped program gives industry professionals the knowhow to improve their operations, expand their businesses and stay on track in an everevolving industry. Seminar topics new to the education agenda include an AIB panel discussion on the Food Safety Modernization Act, a Global Food Safety Initiative seminar and sessions about managing flour price risks and formulating with ancient grains. Industry experts will also lead discussions on issues ranging from sodium reduction and whole grains to gluten-free products and managing business operations. The RPIA Group and the Tortilla Industry Association (TIA) kicked off the education program yesterday, with the Business of Baking for Beginners workshop and a two-day technical conference, respectively. The remaining seminars will take place between 8 a.m. and noon on show days with the exception of a collection of hands-on retail baking sessions, which will take place during the evening hours. “In creating the IBIE 2013 Education Program, the committee realized it previously wasn’t reaching out enough to the industry,” explained Lynn Schurman, owner, Cold Spring Bakery, Cold Spring, MN, and a member of the IBIE Education Committee. “There is so much research and expertise available to the industry, and we thought we should take advantage of it. So, we asked for proposals from the industry. As a result, we have presentations on using whole grains in bread, gluten-free trends and sodium reduction in addition to sessions focusing on basic marketing ideas and ways to increase profitability and efficiencies.” The expanded educational program was possible in part because of a change in the length of the courses. “This year, we are offering several one-hour courses,” Ms. Schurman said. “AIB’s longer tracks are still available, but we heard from the industry that attendees were interested in some shorter sessions.” If there is a downside to having access to so many educational opportunities, it is that it will be impossible to participate in all of them. “Make your session decisions early because some of them fill up quickly,” Ms. Schurman said. “We always plan for large audiences, but many of the popular seminars such as the AIB sessions will sell out. After all, you get an hour of an AIB expert’s time for $10. That’s quite a value.” Using the search tools on the mobile app will help you zero in on the seminars in your areas of interest. The search function allows users to find sessions by date, time and track. The upside to having so many options at your disposal is that you have the opportunity to interact with some of the most experienced people in baking. “One of the biggest benefits of attending some of these sessions,” noted Ms. Schurman, “is that there is so much you can learn that will save you from making mistakes and that will help your business become more profitable and efficient.” Become a breadwinner N o one in the baking industry can deny that the world of bread is changing, from how it’s made to why it’s purchased and who consumes it — and why. And it’s not just the trends that are changing; the ingredients are changing, as well. If you’re in the business of bread, then Monday holds important education sessions you won’t want to miss. Tomorrow morning be sure to attend “The State of Bread: Where Has All the Flour Gone, and What Can We Do About It?” led by David Sheluga, PhD, director of commercial insights, 14 • IBIE • ConAgra Mills, Omaha, NE. Topics will include macro trends such as population, health and consumption issues, as well as consumer trends and international influences. Gain insight and tips for boosting bread sales and taking part in the “whole graining of America.” “This session will examine the rise and fall of bread in the past 80 years and note the many headwinds facing the future of bread,” Dr. Sheluga said. “Attendees will gain several solutions for rekindling consumer interest in bread, improving the reputation of bread and bending Sunday, October 6, 2013 the downtrend in bread sales.” This session is aimed toward all audiences and takes place 8:30 to 9:30 a.m. in Room N256. Cost is $10. Then, take all your ne w fou nd bre a d knowledge into the session “How to Deal with Changing Flour Quality,” which takes place right across the hall in Room N259 from 9:45 to 10:45 a.m. Session leader Stephen Sollner, Baking Instructor, AIB International, will discuss how environmental conditions — from climate to storage — can affect the flour quality. “One of the biggest challenges we have is adjusting to changes in ingredients, especially the changing of the quality of flour. We need to know how to deal with these changes,” Mr. Sollner said. “In this session, you will learn why flour quality changes and how to deal with those changes.” The session appeals to all levels and also costs $10. For tomorrow’s complete education schedule, session details and speaker bios, tap the “Schedule” icon on the main page of the IBIE mobile app, sponsored by DuPont Nutrition & Health (Booth No. 5821)

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

IBIE, show daily - Sunday