IBIE — 2019 Official Show Directory - 69

IBIEDUCATE
symptoms of gluten sensitivity.
However, new research shows
the sensitivity may not be due
to gluten but instead short chain
carbohydrates called FODMAPs. This
popular diet is well recognized and
diagnosed by dietitians and other
health providers. In this session we
will cover what FODMAPs are, what
bakers need to know about them,
and how bakers can participate in
this growing market.
Level: B Track: WF
9:45 AM - 10:45 AM

Cleaner Label Solutions for
Shelf-Life Extension in
Baked Goods
Speaker: Henk Jan van Lent, Product
& Innovation Manager, Niacet b.v.
Room: N254 | Price: $15 or
All-Access Pass
This session will present and discuss
the currently available clean label
solutions for bakery applications and
their efficacy. What is clean label in
a bakery? Is it really clean? What are
the advantages and disadvantages?
Questions like these will be
addressed in this session.
Level: B Track: WF
9:45 AM - 10:45 AM

Color Techniques with
Natural Color
Room: N259 | Price: $15 or
All-Access Pass
Speaker: Ashley Phelps, CEO,
ColorKitchen
Sixty-two percent of consumers
avoid artiﬁcial colors, which are
made from petrochemicals -
which studies have shown contain
carcinogenic contaminants and
potential neurotoxins. Meanwhile
pastry chefs and bakers have
struggled to achieve good color
quality from naturally sourced colors
and toppings. This session will look
at ways to achieve deep rich natural
colors from plant based ingredients
by applying techniques of color
mixing and baking modiﬁcations.
Level: I
Track: RB

9:45 AM - 10:45 AM

9:45 AM - 10:45 AM

Dealing with Disaster
in Your Retail Bakery

Everybody Exits: How
Four Very Different Family
Businesses Prepared for the
Next Generation

Speakers: RBA Panel Panel member;
Patti Stobaugh, PattiCakes Bakery
and Stoby's Restaurant
Room: N261 | Price: $15 or
All-Access Pass
Presented by RBA - Fires,
hurricanes, embezzlement and other
disasters can disrupt and even close
down your retail bakery. Learn how
bakers have rebuilt after crises. Learn
how to plan for recovery and how to
put a crisis plan in place.
Level: I
Track: RM
9:45 AM - 10:45 AM

Development of Machine
Troubleshooting Tools Within
Industry 4.0
Speaker: Brian Kyles, Technical
Director, Delta Systems &
Automation, Inc.
Room: N255 | Price: $15 or
All-Access Pass
This session examines technological
development in machine
troubleshooting, remote connections,
data analytics, and augmented
reality assistance. The focus is on
machine efficiency and maximized
productivity by the use of more
intelligent machines and tools.
Level: I Track: WO

Speaker: Jim Lane, Managing
Director, Redbank Advisors
Room: N253 | Price: $15 or
All-Access Pass
Judgement or encouragement:
balancing the challenges and
emotions of preparing a business
for the next generation of ownership
places pressure on a family. As
business owners, we want the
next generation to be successful.
It is difficult to determine where
the line should be drawn between
encouragement to succeed and
making a ﬁnal judgment whether the
candidate has been successful and is
ready to take on the leadership role.
Join us as we discuss key success
factors in business succession.
Level: I
Track: M

9:45 AM - 10:45 AM

Emulsiﬁcation with Enzymes
in Baked Goods - New
Application Insights
Speaker: Kees Veeke, Technical
Service Manager Baking, DSM
Room: N252 | Price: $15 or
All-Access Pass
Good emulsiﬁcation is vital to the
quality of baked goods such as bread
and cakes leading to a ﬁne crumb
LEVEL: B Beginner
I Intermediate
structure, higher volume, a softer
A Advanced
texture and ultimately to a higher
consumer preference. In response
TRACK: RB Retail - Bakers & Decorators
to the increasing consumer need for
RS Retail - Sales & Marketing
natural, the use of lipase enzymes
RM Retail - Management
M All Management
in baked goods has drastically
AS Artisan & Specialty Foods
increased in recent years. This
AA All Audiences
presentation will cover the beneﬁts
WO Wholesale - Plant Operations
of different types of lipases, as well
WF Wholesale - Formulation/
as synergies with other ingredients
Product Development
such as fats and oils and lecithin.
WS Wholesale - Sales & Marketing
Level: I Track: WF
WP Wholesale - Process

OFFICIAL IBIE SHOW DIRECTORY

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69
IBIE — 2019 Official Show Directory

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