Baking&Snack - July 2013 - 110

Experts from ABA and BEMA reflect on the changes
and challenges the industry faces heading into IBIE 2013.

T

by Mari Rydings
Three years ago, a shaky economy challenged the baking
industry to increase efficiency across the board while simultaneously battling rising operating costs and impending food safety regulations. Now, as bakers and suppliers
make their plans for the International Baking Industry
Exposition (IBIE) 2013, the same critical issues and challenges persist but at different points along the spectrum.
“There was a time when you could measure change in
the baking industry by decades,” said Robb MacKie, president and CEO, American Bakers Association (ABA). “In
today’s world, with its high rate of change, more complex
marketplace and drive for product and process innovation, bakers measure change in years or quarters.”
Len Heflich, chairman of ABA’s Food Technical
Regulatory Affairs Committee (FTRAC), echoed that sentiment. “The world is more complex, and (the industry)
moves faster than just three years ago,” he noted. “This
puts stress on all elements of the supply chain. Retailers
and consumers are more demanding and less tolerant.
And government, customers and third-party auditors are
demanding enhanced documentation and programs.”

A little less talk, a lot more action
For FTRAC, the Food Safety Modernization Act (FSMA)
tops the list of critical issues. “A critical new requirement
of the Act is that manufacturers must validate and verify
the efficacy of food safety activities,” Mr. Heflich explained. “FDA has released draft guidelines on only two
of potentially 52 topics. These two documents add about
700 pages to the existing food safety regulations. We are
stressing the need for simplicity and flexibility to FDA.”
Perhaps the biggest food safety change in the past
three years is the move from discussion to implementation. “It is clear that the focus on food safety is shifting from reactive to proactive. Bakers must prepare to

110

/ Baking & Snack / July 2013

revamp their food safety plans,” added Valerie Wayland,
who co-chairs FTRAC with Mr. Heflich. “With FSMA,
we can expect new preventive controls and increased
FDA inspections and enforcement.”
According to Mr. MacKie, ABA counted more than 40
major food safety regulatory initiatives including traceability, verification of foreign ingredient suppliers and
process control plans. “The complexity of these regulations and controls will focus bakers on finding equipment that is easier to sanitize and maintain, exploring
ways to reduce potential cross contamination and tracing product through the entire supply chain.”

Increase efficiency, decrease costs
Improving operations efficiency and product quality with an eye on reducing waste and costs are not
new challenges to the industry, but what has changed,
according to Mr. Heflich, is that “the pressure to implement is greater now than ever.”
By now, most bakers have implemented the easy
projects, the proverbial low-hanging fruit, noted Jerry
Hancock, co-chairman of ABA’s Energy & Environment
Committee. “Achieving each increment of improvement
now requires more effort, and it is harder to gain,” he
said. “It requires us to look at things from a completely
new perspective and identify new areas of opportunity.”
Recently, the push for more efficient production has focused on reducing energy and water usage. “Bakers have
always been very attentive to waste and inefficient production,” Mr. MacKie noted, “but that has now evolved into almost an obsession. Bakers are paying more attention than
ever to how suppliers can help them deliver greater savings.
But bakers aren’t just looking to equipment suppliers to
provide innovation, efficiencies and savings. With the everchanging tastes of consumers and more emphasis on health
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