IBIE - 2010 Show Daily, Tuesday - (Page 1)

Tuesday SEPTEMBER 28, 2010 TODAY 8:30 a.m. - 9:30 a.m. RBA Baking for a Clean Label AIB En Español Diseño de Planta de Panaderias 8:30 a.m. - 11:30 a.m. BBG Science & Application of Sourdough-based Preferments 8:30 a.m. - noon. AIB Foreign Material Control Workshop 8:30 a.m. - 12:30 p.m. RBA Hands-On Cookie Decorating with Fondant & More RBA Hands-On Tiers, Spears and Fears RBA Hands-On Jewels and Gems from Sugar 9:45 a.m. - 10:45 a.m. AIB En Español Fabricación 8:30 a.m. - 9:30 a.m. ABA & RBA Trends in the Industry 9:45 a.m. - 10:45 a.m. RBA Theme-based Merchandising for Your Retail Bakery 9:45 a.m.- 11:30 a.m. ABA & RBA Leading Growth in a Changing World 11:00 a.m. - noon. RBA Sculpted Cakes: Marketing & Pricing Strategies AIB En Español Reducción de Costos Wednesday, September 29 8:30 a.m. - 9:30 a.m. AIB Baking Technology Q&A RBA Cupcakes 8:30 a.m.- 10:00 a.m. ABA & RBA Labor and Employment Law Issues 8:30 a.m. - 11:30 a.m. BBG Breakfast Breads & Pastries 8:30 a.m. - 12:30 p.m. RBA Hands-On Airbrushing Class/Demos RBA Hands-On Lifelike Gum Paste Flowers RBA Hands-On Finding & Retaining a Solid Staff 9:45 a.m. - 10:45 a.m. RBA Pricing for Profit in Retail Bakery AIB Food Safety Q&A 10:15 a.m. - 11:45 a.m. ABA & RBA Legislative & Regulatory Issues & Threats Profit 11:00 a.m. - noon. RBA Reformulating for Trans Fat Free Bakery RBA, ABA, BEMA launch new bakery show Capitalizing on their collective partnership in managing and producing the International Baking Industry Exposition, the Retail Bakers of America has joined forces with the American Bakers Association and the Bakery Equipment & Allieds to launch a new event called "All Things Baking." The new national trade show will serve as the industry's annual marketplace, meeting place and educational forum during the two-gap when IBIE is not held. Next year's inaugural show will be October 2-4, 2011, at the Renaissance Schaumburg Hotel and Convention Center just outside of Chicago, IL. The event is expected to attract independent entrepreneurial bakeries as well as cafes and catering companies, and is being designed for a much wider audience than the traditional retail baking-oriented shows that RBA has held in the past. "Smaller, regionally based baking and foodservice operations are being confronted with a huge opportunity created by ethical consumerism, which is driving a demand for clean-label products, organic and locally sourced ingredients, eco-friendly packaging and a general desire to support community-based businesses," said Joe Turano, IBIE Committee member and director of operations at Turano Baking Co., Berwyn, IL. "Plus, the increased use of electronic media is leveling the playing field for bakeries and restaurants that don't have large advertising budgets to drive traffic to their stores. This is an exciting time to launch a show aimed at forward thinkers who want to take their baking or food businesses to the Rick Boone, RBA president, prepares to serve up cake made by Edward Fays of The Sugar Art (Booth No. 627), Crowley, TX, following a press conference to announce the new All Things Baking show that will debut in October 2011. next level." Event details, including competitions, demonstrations, educational sessions and participating exhibitors will be revealed over the next 12 months on the events website, www.AllThingsBaking2011.com. Horizon Milling sees EcoFlour helping Bakers reach 'green consumers' In a program aimed at helping baking customers achieve sustainability objectives, Horizon Milling on Sept. 27 unveiled EcoFlour brand bakery flour, a customized program that links precision agricultural technology from the grower to the baker. The product was unveiled during a press conference during the 2010 International Baking Industry Exposition at the Las Vegas Convention Center. Kyle Marinkovich, a marketing manager at Horizon, cited a variety of data underscoring growing consumer interest in sustainability. He noted that 54% of con- sumers think about sustainability as they establish in their minds the value of a product and a significant number factor sustainability into their buying decisions. Food companies have noticed, and introductions of new products with sustainability as a product feature have expanded sharply. In baking alone, 1,850 new such products were introduced in 2009, up from 236 in 2005. EcoFlour offers a valuable way for bakers to achieve sustainability objectives, Mr. Marinkovich said. "Precision agriculture cuts fertilizer input using soil samples and satellite imagery," he said. "The technology allows growers to apply fertilizer only where needed. Just to explain the basics of fertilizers, it is energy intensive in its production, distribution and application. The impact is tangible, quantifiable and significant." Also during the Sept. 27 press conference, Cargill unveiled a shelf-stable omega 3 shortening and described a new business, Cargill Process Optimizers, a consulting service aimed at enhancing the efficiency of baking and other food manufacturing operations. AIB Plant Expansion/Construction Q&A SCRATCH BAKE AND WIN a Hobart 5-qt. mixer at booth 2407 More "Uptime" less "Downtime" Visit Bake-Tech at Booth 7214. http://www.AllTh http://www.ingsBaking2011.com

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IBIE - 2010 Show Daily, Tuesday