Milling & Baking News - August 30, 2016 - 7

Editorial

Multi-dimensional change beckons bakers to IBIE

ere baking a static industry rather than ingredient. These episodes unfolded just as the indusconstantly undergoing change in every as- try was beginning to get its arms around the requirepect, there would be no need for the effort ments of the Food Safety Modernization Act. Optimal
associated with the International Baking Industry Ex- sanitation as a central part of Good Manufacturing
position. From its beginning early in the 20th century, Practices always has been core to equipment purchase
this event has carried the aura of great excitement as decisions that are made at IBIE, and these issues will
the place where bakers looking to move their business be top of mind again in 2016.
and their plants forward are helped in deciding what
Beyond food safety, the baking industry is coming
is new and worth doing.
to grips like never before with issues associated with
The developments unfolded at Baking Expo often the growing scarcity of skilled labor. This skills gap
have been powerful and lasting. Among only a few is being addressed in a major initiative of the A.B.A.,
positive examples, consider automation and robotics principally by looking into ways of finding employin the 1990s and 2000s, variety bread and continuous ees with the skills necessary to sustain and advance
baking in the 1970s and
baking operations. Against
It's fair to say that bakers today have
1980s, brown 'n serve and
this backdrop, it stands to
never before had the depth of issues to
bulk ingredient handling
reason that the appeal of inin the 1950s and 1960s and address that they will when they arrive in creased automation offered
even bread slicing in the
by equipment manufacturLas Vegas this October.
1930s as that technology
ers will be as great as ever.
solidified its place as "the greatest thing."
As the years have progressed, the span of what may
As the pace of technological change has accelerated, be found on the IBIE exhibit floor has shifted from
so has the frequency with which IBIE has been conduct- almost exclusively equipment vendors to more of a
ed by the American Bakers Association and BEMA - balance between baking machinery companies and
from every six years through most of the 1900s to every ingredient suppliers. It is perhaps in the latter arena
four until 2001 and every three years since that time.
that bakers face the greatest number of perplexing
Even after recognizing the transformative technol- challenges. Historically, ingredient suppliers have
ogy that confronted earlier generations and required focused on advances offering bakers ways of adding
major capital outlays, it's fair to say that bakers today value. The situation in 2016 centers first and foremost
have never before had the depth of issues to address on expanding consumer demand for clean labels. This
that they will when they arrive in Las Vegas this Octo- ill-defined objective presents steep hurdles for bakers
ber 8-11. And it is because the challenges confronting while providing no clearly defined benefits for conbakers have so many facets that a singular gathering sumers. Regardless of the underlying nonsense of this
like IBIE is so valuable.
trend, it would be unwise for bakers to ignore comPerhaps topping the list of pressing issues in 2016 is pletely the simple ingredient frenzy.
food safety. The complexity of food safety challenges
Many, many highly significant changes are swirling
became very real earlier this year in separate episodes around baking. While IBIE provides a firsthand look
involving wheat flour, an ingredient heretofore re- at equipment and ingredients on one of the largest exgarded by the industry and the public as just about hibition floors in the entire food industry, it also offers
completely benign. The presence of peanut traces in unparalleled opportunities for forums and similar inflour from one mill and E. coli O121 from another, and dustry gatherings where major issues are discussed.
the extraordinary recalls that followed, have thrust Much happens on the Expo floor, and this year's Expo
grain-based foods into uncharted territory with con- heralds great baking industry progress. Las Vegas ofsiderable uncertainty about what constitutes appro- fers the front seat view for how many developments
priate handling of the most basic raw agricultural in baking will unfold for years to come. MBN
L. JOSHUA SOSLAND, EDITOR
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