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Educational Seminars AIB - Kill Step Validation of the Baking Process for FSMA 8:30 AM - 9:30 AM N254 | $10 ASB Session - Solutions for the Natural and Organic Baker 8:30 AM - 9:30 AM N255 | $10 Tips, Tricks, Gadgets, and Interesting Factoids for the Professional Baker 9:45 AM - 10:45 AM | N257 | $10 Kantha Channaiah, Director, Microbiology, AIB International Lin Carson, CEO, BAKERpedia John Lupo, Owner, Grandma's Bakery What has been done (elimination of potassium bromate), what is in the process (elimination of ADA, sorbates, propionates), and what is in the future (SSL, aluminates, DATEM, preservatives, artificial colors and flavors). Ingredient solutions: Enzymatic solutions, coupled with fermentation science. Increasing the functionality of gluten and starch to make these structurally more functional. Natural mold inhibitors from spices. Equipment/process solutions: Technology that involves an improvement in hydration, fermentation, and lower stress equipment that reduces the need for more processing aids. Sanitation procedures that would call for less antimicrobials. Packaging and storage solutions that will increase shelf life. Audience: Wholesale - Formulation/ Product Development | Track: IP In this fun and informative session, John Lupo will demonstrate tips, tricks, and gadgets that will help your bakery operation, large or small. He'll share practical information he's gathered from 38 years of experience making a full line of bakery products and will share interesting factoids about ingredients, products, and processes used every day. Audience: Retail - Bakers/Decorators Track: R FSMA requires validation of every baking step used in production. This session provides a simple tool and compliance on how to meet the regulation standard. Audience: Wholesale - Food Safety Track: FSS Baker's Dilemma: PHO Free Toolbox for Fats and Oils 8:30 AM - 9:30 AM | N253 | $10 Steven Robbins, Product Development Scientist, Richardson Oilseed Limited; Alex Milligan, Scientist, Stratas Foods; Richard Galloway, Oils Expert, QUALISOY Formulating with non-hydrogenated fats and oils can be challenging. These fats function differently than their PHO counterparts and substituting one for another can be difficult. Understanding the types of zero trans products that are available and how they function can be paramount to product development success. Today's baker is tasked with developing and commercializing bakery items that are balanced relative to nutritional improvement. The functionality of new domestic oils, palm based margarines and shortenings, as well as interesterified products will be discussed. This panel will explore the advantages and disadvantages of each type of product, and how these characteristics affect baked goods. Audience: Wholesale - Formulation/ Product Development | Track: IP TRACKS: 50 I R RHO BBG INT M SM IP FSS Retail Retail Hands On Bread Bakers Guild of America International Management Sales & Marketing Ingredient & Process Food Safety & Sanitation ABA Session - "The Millennial Shift" - Attract, Engage, and Retain Gen Y Workers 9:45 AM - 10:45 AM | N261 $10 Donte Vaughn, Vice President and Adjunct Professor, People Logistics, LLC and American Intercontinental University According to the Bureau of Labor Statistics, millennials will be the largest generation in the workforce by end of 2016 (which is rapidly approaching). This should not be shocking considering millennials are quickly becoming the most influential population in our market today as they are graduating from college and reaching their peak employment years. With this in mind, small and medium-sized businesses in the Industrial Industry (especially in food processing), must adapt their labor management strategy in order to meet the demands of this "new" workforce. Audience: All Audiences Track: M OFFICIAL IBIE SHOW DIRECTORY Sponsored by World Bakers AIB - Food Labeling for U.S. Import 9:45 AM - 10:45 AM N256 | $10 Lowell Lufkin, Food Labeling Professional, AIB International Learn the latest on what is required by the FDA and USDA for labeling food products for sale in the U.S. What is changing and when compliance dates take effect, and what are new regulations being discussed. Audience: Wholesale - Sales & Marketing Track: INT ASB Session - Preparations for Product Recalls 9:45 AM - 10:45 AM N255 | $10 Ramon Rivera, Senior Vice President of Operations, Bimbo Bakeries USA; Charlie Moon, VP Technical Services/ Quality Assurance/Regulatory, Flower Foods; Josh Sosland, President of Sosland Publishing Co/Editor: Milling & Baking News, Sosland Publishing Company; Tracie Sheehan, Chief Health, Quality & Sustainability Officer, ARYZTA; Steve Armstrong, Chief Food Law Counsel, Campbell Soup/ Pepperidge Farm A panel of senior wholesale bakery executives will discuss plans for potential product recalls. Major wholesale bakeries have processes in place, such as a HACCP plan and a recall plan, to evaluate products and the management of complaints related to food safety.

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