IBIE - 2016 Show Daily, Saturday - 6

ABA to focus on bottom-line policy priorities Interested in the pulse of policy and politics in Washington, DC? Then don't miss the Sunday, Oct. 9, IBIE Education Session at 11:00 a.m. to noon in Room N261. Learn from the seasoned American Bakers Association (ABA)'s government relations team about the climate on Capitol Hill and at the federal agencies. What can bakers expect for the remainder of the year, and what is coming at the industry in 2017 with a new administration and the 115th Congress? Change is certain, and your team will want to be prepared. The group will have a candid, interactive discussion on bottomline priorities for bakers - FSMA, employee safety, workforce gap, nutrition labeling changes, environmental and logistics issues that impact plant operations. The group will also discuss how bakers can engage in advocacy from their home offices and add strength and volume to the critical work of the ABA government relations team. ABA panelists include Lee Sanders, senior vice-president, government relations and public affairs, Rasma Zvaners, policy director, Cory Martin, government relations director and Mike Goscinski, deputy director of advocacy. This will be an interactive roundtable dialogue moderated by Dan Malovany, editorial director, Baking & Snack. - Baking & Snack Cryogenic solutions enhance quality, shelf life At IBIE 2016, Linde LLC, (Booth No. 10710) is featuring proprietary cryogenic solutions that can simultaneously boost throughput, improve product quality and help extend shelf-life for a range of baked goods from par-baked artisan breads to chilled cookie dough and quick-frozen pizzas. Linde cryogenic solutions use liquid nitrogen (N2) or carbon dioxide (CO2) to effectively reduce temperature and chill, freeze, or fully freeze baked items with a high degree of temperature control, according to the company. "Cryogenic technology is the ideal solution for efficient temperature re- said Erik Fihlman, program manager, bakery and prepared foods, Linde, Bridgewater, NJ. Featured solutions that can address the challenges of baking production include: the family of CRYOLINE MT modular tunnel freezers, the CRYOLINE XF cross-flow spiral freezer, the ACCU-CHILL dry ingredient chilling system and the Linde impingement freezer. "Linde offers the broadest portfolio of sophis- 6 * IBIE * - Dan Malovany, Baking & Snack Erik Fihlman, Linde duction to help maintain freshness and improve the quality of baked goods while optimizing production," Follow the cubes Look up. See those red, blue, white and yellow cubes? They're a sign in the IBIE skies that you're headed in the right direction to find an IBIE-managed event on the floor. Seeking RBA's 15th Annual Pillsbury Bakers' Plus Creative Decorating Competition (Booth No. 640), American Cake Decorating Demo ticated technologies, which can help ensure optimal output quality on a proven consistent basis," Mr. Fihlman added. Linde performs in-plant assessments, conducts trial production runs at the Linde Technology Center and works with processors to develop optimal process solutions. For more information, visit at www.lindefood.com. Theater (Booth No. 341-353), The Great American Pie Festival (Booth No. 947), Fresh Take Talks (Booth No. 112) or PMQ Pizza Village in the North Hall? Check the heights for those cubes. Want to take part in the Idea LAB (Booth No. 7720) in the Central Hall? Again, you need only look to the heavens. Saturday, October 8, 2016 Quotes from bakers Grupo Bimbo and Bimbo Bakeries USA are bringing more than two dozen staffers from their bakeries all over the world to IBIE, according to company executives Ramon Rivera and Jorge Zarate. "Every day, we sit down in the morning to review what we saw the previous day," Mr. Zarate said. Mr. Rivera quipped, "At the end of the show, everybody has to 'pay for their trip.' " The two executives noted they would be looking specifically at system improvements and upgrades. http://www.lindefood.com

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