IBIE - 2022 Official Show Directory - 57

IBIEDUCATE
9:45 AM - 10:45 AM
Advances in Remote Maintenance for
Packaging Operations (Repeat)
Speaker: Josh Becker, Product Manager
- Bakery/Confection, Harpak-ULMA
Packaging
Room: W304
Price: $30 if purchased as a single session;
or included in the Super Pass
Machine maintenance is a given. But
every Producer seeks to better control
machine downtime - planned or
unplanned. Traditionally, maintenance
was either performed by in-house staff
or required an onsite visit by an expert
Field Technician. Both approaches have
their pros and cons. Today, the options
for maintaining and optimizing assets
are considerably more varied, thanks to
technology. Smart, connected machines
introduce new possibilities - from selfdiagnosis
and remote OEE monitoring to
Augmented Reality and Digital Twins - all
designed to increase Mean Time to Repair
(MTTR) while reducing the costs, time and
production impact of maintenance efforts.
Josh Becker, Harpak-ULMA's Bakery
Segment Manager will review examples
of how such technologies are being
deployed today, what's coming and the
business impact they promise to deliver.
Audience: Wholesale - Plant Operations
and Automation
Track: Plant Operations and Automation
9:45 AM - 10:45 AM
Avoiding Cross-contamination in Your
Baking Facility: 6 Critical Components
Speaker: Tony Moses, Ph.D., Director,
Product Innovation, CRB
Room: W314
Price: $30 if purchased as a single session;
or included in the Super Pass
With the public's growing awareness of
food allergies, there is a greater interest in
allergen-free food products. This presents
a challenge to bakeries producing both
allergen-containing baked goods and
those meant to be allergen-free. To meet
consumer demands, a baking facility
may find themselves challenged to bake
traditional (wheat flour), paleo/low carb
(nut flour) and gluten-free (casava flour)
under one roof.
A bakery looking to build a new facility
or to build new process lines in an existing
plant to produce allergen-free products
needs to consider robust design and construction
strategies to prevent allergen
contamination or cross-contamination
from other existing products. This will protect
customers as well as the company's
reputation and bottom line.
In order to control allergens in food manufacturing,
bakeries need to consider many
aspects of the process during the design
phase of a new construction or retrofit:
* Material flow
* Segregation of raw materials and
process lines or areas
* Air handling
* Personnel movement, hygiene and
training
* Equipment selection
* Equipment and facility sanitation
Audience: Food Safety and Sanitation
Track: Food Safety and Sanitation
9:45 AM - 10:45 AM
Equipment Acquisition Solutions 101:
Payment and Financing Options
Speaker: Craig Colling, Senior Vice
President - Sales, Ascentium Capital
Room: W307-308
Price: $30 if purchased as a single session;
or included in the Super Pass
The scene: you're researching the
acquisition of business equipment and
find the perfect machine. As a business
owner, the next thought that most likely
enters your mind is how to pay for it?
The presentation shares some
payment options on the pros and cons
on common solutions. Whether you pay
cash, use a credit card, a traditional loan,
or equipment financing or leasing -
understanding the options is important for
all business owners related to cash flow.
Audience: All Audiences
Track: Business Acumen
9:45 AM - 10:45 AM
Fresh out of the Oven: Dawn's Latest
Trends and Insights Impacting the
Bakery Landscape (Repeat)
Speaker: Sarah Hickey, Senior Director of
Insights & Market Research, Dawn Foods
Global
Room: W305-306
Price: $30 if purchased as a single session;
or included in the Super Pass
Consumer preferences are evolving fast,
and it is more critical than ever before
that bakers have the right resources to
stay ahead of these changes. At Dawn,
we partner with our customers to inspire
their bakery success every day. Our research
and insights into the consumer
trends landscape help bakers make more
informed business decisions and better
meet demands in the marketplace. The
Dawn Foods Insights & Market Research
team recently collected data across dozens
of syndicated sources, conducted proprietary
research and observed customers
and consumers firsthand across various
channels and regions globally. Based on
this approach, Dawn identified the major
shifts in consumer behavior that every
baker should know to keep their business
growing in the future. In this educational,
seminar session, Sarah Hickey, Senior
Director of Insights at Dawn Foods, will
share the latest research and insights from
Dawn's new global trends report - including
the future of health and wellness foods
and the lasting impacts of COVID-19 -
and provide concrete tips to educate and
inspire in these growing areas.
Audience: Retail - Sales and Marketing
Track: Sales and Marketing
9:45 AM - 10:45 AM
How Novel Ingredient and
Instrumentation Technology for the
Keto Trend Will Lead the Way for AI in
the Baking Industry
Speakers: Lin Carson, CEO, BAKERpedia;
Lena Bosc-Bierne, Products and app
specialist, Chopin Technologies
Room: W309-310
Price: $30 if purchased as a single session;
or included in the Super Pass
We have preliminary results that
characterize Keto flour and can predict
performance of Keto bread using this
method. Bakers can use this information
to adjust water absorption at the plant to
better accommodate quality issues when
producing keto bread. Over time, Ttis
rheological data can be fed into a plant's
AI algorithm. This cannot be achieved
with regular wheat crops and can be done
only with keto bread. Our presentation
will show why Keto baking is the future
of baking, and how novel ingredient
solutions will contribute to this.
Audience: Wholesale - Formulation and
Product Development
Track: Business Trends
Sponsored by:
OFFICIAL IBIE SHOW DIRECTORY | 57
IBIE - 2022 Official Show Directory

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