Baking & Snack - March 2015 - 97

SPECIAL REPORT
Meeting Preview: TIA

Tortilla
Transformation

New date, location are among the changes for the TIA annual convention to be held May 4-6 in Las Vegas.
Shutterstock

by Joanie Spencer

O

Over the past few years, the baking industry has
learned to embrace change in order to keep moving
forward. And on that front, tortillas are no exception.
In the spirit of change, the Tortilla Industry Association
(TIA) announced it will hold its annual convention at
the Paris Las Vegas hotel and casino with a new date
in early May in a shift to make the convention a spring
event moving forward.
After four consecutive conventions at Caesars Palace,
feedback from an attendee survey indicated it was time
for a change. "We conducted the survey right after the
2014 convention and learned that folks were getting
a little burned out," said Jim Kabbani, TIA's CEO. One
reason, he explained, was that Caesars was no longer
cost-effective. "As prices went up, we found that fewer
attendees were booking their rooms in the same hotel as
the convention."
One benefit to the change is that at Paris, guest rooms
are located in closer proximity to the exhibit halls.
"That's one thing some attendees had not been happy
with at the previous location, so this should solve that,"
Mr. Kabbani said, noting that the hotel's layout will allow
attendees to maximize their time on the tradeshow floor
and in education sessions.
Although the speakers and topics had not been finalized at press time, attendees can expect the same highquality sessions that will help tortilla producers and suppliers to the industry improve business operations. "At
the convention, we tend to cover topics that are more
related to running the business, and the productionrelated topics are reserved for the technical seminar,"
Mr. Kabbani said. (See "Seminar goes coastal.")
Entertainment at this year's awards banquet, held on

May 5, will have a little twist. After the banquet speakers
and awards ceremony, attendees will have the opportunity to see a performance of Jersey Boys just down the
hall at the Paris Theatre. TIA has reserved a block of 200
seats for the show, and tickets are included in the full
registration and banquet ticket price.
Mr. Kabbani expects high attendance at this year's
convention, providing more opportunities for networking and business development. "Over the years, we have
noticed that whenever we change locations, there's an
increase in attendance," he said. "People who might have
been sitting on the sidelines for the past couple of years
are going to be back - expect to see more friends, colleagues and potential customers."
The convention's early bird registration deadline is
April 4, and the deadline for room reservations at Paris
is April 19. For more information and to register, visit
www.tortilla-info.com.

*

Seminar goes coastal
For its annual technical seminar in October, TIA recently announced it is changing locations - coasts, even - to hold
the meeting at Harrah's in Atlantic City, NJ.
"It's our first attempt at an East Coast event, said Jim
"
Kabbani, TIA's CEO. "There is an increasing number of tortilla
producers on the East Coast, and after the seminar in Dallas
last year, our survey indicated that almost 85% of attendees
travel to wherever we hold it. That response has been consis"
tent after seminars in both Texas and Southern California. By
giving companies in the eastern US a closer location, it also
provides them a compelling reason to become more involved
in the association, he added. For more information on the
technical seminar, visit www.tortilla-info.com.

www.bakingandsnack.com / March 2015 Baking & Snack 97


http://www.tortilla-info.com http://www.tortilla-info.com http://www.bakingandsnack.com

Baking & Snack - March 2015

Table of Contents for the Digital Edition of Baking & Snack - March 2015

Baking & Snack - March 2015
Table of Contents
Table of Contents
Editorial - Improvising in the face of disaster
Newsfront - BBU consolidating, closing aging bakeries
Burford honored for support of military
Maplehurst sharpens its sweet tooth
Sweeping changes at Pepperidge, Campbell
Correction
People/In Brief/In Memoriam
Economic Census - More with Less
Tribeca Oven - Finding the Silver Lining
Try a little ‘Bread-ucation’
Sprouting a new beginning
Growing your ‘baby’
Niche Marketing - The Following
Growing with the niche
Enzymes - Key to Clean-Label Efficiency
Sugar Sparing - Sweet in form and function
Honey’s hold on natural sweeteners
Ingredient App - A Dairy Solution
R&D Perspective - On Steroids
Dividers - Dough-Friendly Dividing
Serving the application
Pan Handling - Stability & Strength
Inline Safety - Ahead of the Curve
X-ray plays small ball
Warehouse and Distribution - Controlled Chaos
Streamlining implementation
TIA Meeting Preview - Tortilla Transformation
AACCI Meeting Preview - Whole Grains as Superfoods
Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - March 2015 - Baking & Snack - March 2015
Baking & Snack - March 2015 - 2
Baking & Snack - March 2015 - -1
Baking & Snack - March 2015 - -2
Baking & Snack - March 2015 - 3
Baking & Snack - March 2015 - 4
Baking & Snack - March 2015 - 5
Baking & Snack - March 2015 - 6
Baking & Snack - March 2015 - 7
Baking & Snack - March 2015 - 8
Baking & Snack - March 2015 - Table of Contents
Baking & Snack - March 2015 - 10
Baking & Snack - March 2015 - Table of Contents
Baking & Snack - March 2015 - Editorial - Improvising in the face of disaster
Baking & Snack - March 2015 - 13
Baking & Snack - March 2015 - Correction
Baking & Snack - March 2015 - 15
Baking & Snack - March 2015 - People/In Brief/In Memoriam
Baking & Snack - March 2015 - 17
Baking & Snack - March 2015 - 18
Baking & Snack - March 2015 - Economic Census - More with Less
Baking & Snack - March 2015 - 20
Baking & Snack - March 2015 - 21
Baking & Snack - March 2015 - 22
Baking & Snack - March 2015 - 23
Baking & Snack - March 2015 - 24
Baking & Snack - March 2015 - 25
Baking & Snack - March 2015 - 26
Baking & Snack - March 2015 - Tribeca Oven - Finding the Silver Lining
Baking & Snack - March 2015 - 28
Baking & Snack - March 2015 - 29
Baking & Snack - March 2015 - Try a little ‘Bread-ucation’
Baking & Snack - March 2015 - 31
Baking & Snack - March 2015 - Sprouting a new beginning
Baking & Snack - March 2015 - 33
Baking & Snack - March 2015 - 34
Baking & Snack - March 2015 - 35
Baking & Snack - March 2015 - 36
Baking & Snack - March 2015 - 37
Baking & Snack - March 2015 - Growing your ‘baby’
Baking & Snack - March 2015 - 39
Baking & Snack - March 2015 - 40
Baking & Snack - March 2015 - Niche Marketing - The Following
Baking & Snack - March 2015 - 42
Baking & Snack - March 2015 - 43
Baking & Snack - March 2015 - Growing with the niche
Baking & Snack - March 2015 - 45
Baking & Snack - March 2015 - 46
Baking & Snack - March 2015 - Enzymes - Key to Clean-Label Efficiency
Baking & Snack - March 2015 - 48
Baking & Snack - March 2015 - 49
Baking & Snack - March 2015 - 50
Baking & Snack - March 2015 - 51
Baking & Snack - March 2015 - 52
Baking & Snack - March 2015 - Sugar Sparing - Sweet in form and function
Baking & Snack - March 2015 - Honey’s hold on natural sweeteners
Baking & Snack - March 2015 - 55
Baking & Snack - March 2015 - 56
Baking & Snack - March 2015 - 57
Baking & Snack - March 2015 - 58
Baking & Snack - March 2015 - Ingredient App - A Dairy Solution
Baking & Snack - March 2015 - 60
Baking & Snack - March 2015 - R&D Perspective - On Steroids
Baking & Snack - March 2015 - 62
Baking & Snack - March 2015 - 63
Baking & Snack - March 2015 - 64
Baking & Snack - March 2015 - Dividers - Dough-Friendly Dividing
Baking & Snack - March 2015 - 66
Baking & Snack - March 2015 - 67
Baking & Snack - March 2015 - Serving the application
Baking & Snack - March 2015 - 69
Baking & Snack - March 2015 - 70
Baking & Snack - March 2015 - 71
Baking & Snack - March 2015 - 72
Baking & Snack - March 2015 - 73
Baking & Snack - March 2015 - 74
Baking & Snack - March 2015 - 75
Baking & Snack - March 2015 - 76
Baking & Snack - March 2015 - 77
Baking & Snack - March 2015 - 78
Baking & Snack - March 2015 - Pan Handling - Stability & Strength
Baking & Snack - March 2015 - 80
Baking & Snack - March 2015 - 81
Baking & Snack - March 2015 - 82
Baking & Snack - March 2015 - 83
Baking & Snack - March 2015 - 84
Baking & Snack - March 2015 - Inline Safety - Ahead of the Curve
Baking & Snack - March 2015 - 86
Baking & Snack - March 2015 - 87
Baking & Snack - March 2015 - X-ray plays small ball
Baking & Snack - March 2015 - 89
Baking & Snack - March 2015 - 90
Baking & Snack - March 2015 - Warehouse and Distribution - Controlled Chaos
Baking & Snack - March 2015 - 92
Baking & Snack - March 2015 - 93
Baking & Snack - March 2015 - Streamlining implementation
Baking & Snack - March 2015 - 95
Baking & Snack - March 2015 - 96
Baking & Snack - March 2015 - TIA Meeting Preview - Tortilla Transformation
Baking & Snack - March 2015 - 98
Baking & Snack - March 2015 - AACCI Meeting Preview - Whole Grains as Superfoods
Baking & Snack - March 2015 - Events
Baking & Snack - March 2015 - Innovations
Baking & Snack - March 2015 - 102
Baking & Snack - March 2015 - Products & Packaging
Baking & Snack - March 2015 - 104
Baking & Snack - March 2015 - Patents
Baking & Snack - March 2015 - New on the Shelf
Baking & Snack - March 2015 - Marketplace
Baking & Snack - March 2015 - 108
Baking & Snack - March 2015 - 109
Baking & Snack - March 2015 - 110
Baking & Snack - March 2015 - 111
Baking & Snack - March 2015 - 112
Baking & Snack - March 2015 - 113
Baking & Snack - March 2015 - 114
Baking & Snack - March 2015 - 115
Baking & Snack - March 2015 - 116
Baking & Snack - March 2015 - Ad Index
Baking & Snack - March 2015 - New Product Spotlight
Baking & Snack - March 2015 - 119
Baking & Snack - March 2015 - 120
Baking & Snack - March 2015 - 123
Baking & Snack - March 2015 - 124
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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