IBIE - The Retailer's Guide to IBIE - July 2022 - 26

IBIEDUCATE
IBIEducate is made possible though the expertise and
contributions from our valued learning partners
SATURDAY, SEPT. 17
8:30 AM - 9:30 AM
Lessons Learned While Addressing
Sesame Seed at Commercial Bakeries
Speakers: Nathan Mirdamadi, Sr. Food Safety
Specalist, Commercial Food Sanitation/
Intralox; Jill Weyhgandt, Director FSQA,
Aspire Bakeries
Room: W314 | Price: $30 if purchased as a
single session; or included in the Super Pass
On April 23, 2021, the Food Allergy Safety,
Treatment, Education, and Research
(FASTER) Act of 2021 was signed into law,
adding sesame as the ninth major food
allergen that manufacturers are required to
declare on the labeling of packaged foods.
The updated labeling requirements will apply
on January 1, 2023. In addition, the FASTER
Act requires manufacturers that use sesame
to cross-contamination regulations which are
included in the Food Safety Modernization
Act ( " FSMA " ). Under FSMA regulations,
FDA requires that facilities have preventive
controls to minimize the risk of undeclared
food allergens.
Since the passage of the FASTER Act, the
speakers have led efforts at multiple facilities
and multiple companies to prepare for the
January 2023 date. The goal of the session
will be to review the FASTER Act, its impact
on bakers and what efforts which have been
taken to minimize and reduce the potential of
cross contamination in facilities attempting to
run products with and without seeds.
Audience: Food Safety and Sanitation
Track: Food Safety and Sanitation
8:30 AM - 10:30 AM
Stay Competitive: Blending Best
Practices to Discover What Your
Workforce Wants
Speaker: Chason Hecht, CEO, Retensa
Room: W311-312 | Price: $30 if purchased as a
single session; or included in the Super Pass
Workplace transformation is inevitable. But
usually not this quickly. Essential workers
are paramount to economic success and
how, where and when they work is forever
changed. Adoption of new workforce
management tools have become not only
topical but necessary. The great opportunity,
if taken, is that this changing landscape
breeds innovation. Companies are being
challenged to rethink how they operate and
what is important to their workforce. With
demand for labor high, there is even more
pressure to keep the people you have. With
a new generation of workers emerging,
how do you stay competitive and meet this
modern moment? If you want to set yourself
above the rest, it is time to stop and ask ... " Is
our approach to work and the employee
experience competitive and current? "
Audience: All Audiences, Exhibitors
Track: Workforce
8:30 AM - 9:30 AM
Technology in Our Phones but Not Our
Food? Earning Acceptance in Food
Innovation for a Sustainable Future
Speaker: Roxi Beck, Consumer Engagement
Director, The Center for Food Integrity
Room: W313 | Price: $30 if purchased as a
single session; or included in the Super Pass
Food companies are under increasing
pressure to provide food produced more
sustainably to meet consumer preferences
and ambitious global sustainability goals. To
achieve those global goals, the food industry
looks to farmers who rely on technology
like precision agriculture and gene editing -
innovations that can enhance nutrition and
ingredient attributes, and help improve soil
and water health while producing climatesmart
crops to combat climate change and
its impact on global food security. These
advances can help meet the growing demand
for food while making agriculture and the
food system more sustainable. However,
innovation must be embraced by consumers
and the food system to achieve its potential.
In this session, Roxi Beck with The Center
for Food Integrity (CFI) highlights the
latest technologies, new research detailing
why consumers accept or reject food
and agriculture technology, and specific
approaches to gain acceptance for a more
sustainable future.
Audience: All Audiences, Exhibitors
Track: Sustainability
26 | RETAILER'S GUIDEBOOK
IBIE - The Retailer's Guide to IBIE - July 2022

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