IBIE, special edition & show preview -- 2013 - (Page 35)
ABA PERSPECTIVES
Big Changes
Since IBIE 2010
How has the industry changed in three years? Let me count the ways.
by Robb MacKie, president and CEO, American Bakers Association
Y
Yes, things change — often for the better, sometimes for
the worse, but never without consequences. While much
is the same in the baking industry since it last gathered
in Las Vegas for IBIE, much has altered in the landscape.
The entire structure of the industry has undergone dramatic upheaval, notably the acquisition of one top baker by another and the exit from the marketplace of yet
another major baker. In 2010, many analysts discussed
overcapacity and underutilization of capital assets, but
now they focus on undercapacity and full utilization.
Partly to compensate for the tight situation in production capacity, two large players are executing strong
capital development plans. Additionally, as one company that exited the marketplace now rises again, its new
management team will need to seriously consider how
to address key operational issues that led to its exit. For
all key players, it will be imperative to design and build
highly innovative new production facilities.
New capacity isn’t driving just the large players in the
industry. A list of the most-talked-about new bakeries is
dominated by mid-sized independent companies. Their
main thrust is producing more product with less waste
and as efficiently as possible. A tour of the newest baking
facilities coming on-line the past couple of years illustrates this trend. Bakers have always been very attentive
to waste and inefficient production, but that has now
evolved into an absolute necessity.
A significant portion of the drive toward more efficient production has come in the area of energy and water usage. Pushed by internal cost-saving measures and
customers’ demands, bakers are looking to dramatically
reduce their energy usage. With the American Bakers
Association (ABA) Energy Star Challenge, bakers are
paying more attention than ever to suppliers who can
help them deliver greater savings.
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
and wellness, bakers are seeking ingredient and flavoring
suppliers to partner with. As was reported at the ABA annual convention this year, consumers are more diverse and
segmented than ever and bakers will need assistance to
develop innovative, healthier-for-you and more flavorful
products to capture the attention of those diverse segments.
As hard as it is to imagine, it was just three years ago
that two landmark pieces of legislation passed that will
alter the landscape of the baking industry and change
how bakers do business. The Affordable Care Act, familiarly known as Obamacare, and the Food Safety
Modernization Act (FSMA) will impact bakers and their
suppliers in ways we can barely imagine today.
Food safety is another area where myriad regulations
are teed up to be released. ABA has counted in excess of
40 major food safety regulatory initiatives ranging from
traceability, verification of foreign ingredient suppliers
and process control plans. The complexity of FSMA 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.
There was a time when you could measure change in
the baking industry by decades. In today’s world with
its high rate of change, more complex marketplace and
drive for product and process innovation, bakers now
measure change in years or quarters. IBIE 2013 couldn’t
be coming too soon for the industry.
•
IBIE 2013 / SPECIAL EDITION / 35
Table of Contents for the Digital Edition of IBIE, special edition & show preview -- 2013
IBIE, special edition & show preview -- 2013
Table of Contents
IBIE Perspective - Amid challenges, opportunities persist
State of the Industry - Dizzying changes among baking’s leaders
A changing of the guard
Making Baking History - Progress on Parade
Capital Spending Survey - Making the safe bet
Survey reaches wide sample
IBIE Tech - Going Mobile
ABA Perspectives - Big changes since IBIE 2010
ABA: On the Front Lines
Keep on track with FTRAC
Let's Keep on Truckin'
An Ounce of Prevention
BEMA Initiatives - Collaborative Solutions
Critical Issue: FSMA - Predict & Prevent
Court orders FDA to step up its efforts
Food Safety: ANSI/ASB/Z50.2
Equipment Advances - Clean and Simple
Formulating R&D - Brave New World
Intel about ingredient trends
Critical Issue: Commodity Prices - Long and Winding Road
Ingredients: Creating Simple Labels - Simple Options
Critical Issue: Sodium Reduction - How Low Can You Go?
Ingredients: Ancient Grains - What's Old is New Again
New Product Trends: Baked Foods - Change Afoot
New Product Trends: Snacks - Reinventing Snack Time
Special Section: Bake
The Next Cupcake?
Ingredient Transparency
Food trucks on the move
New Tech Tools
IBIE 2013: A World of Possibilities
Ready to Launch
Pizza Popularity
Revel in Vegas
2013 Exhibitor List
Ad Index
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