IBIE - The Retailer's Guide to IBIE - July 2022 - 29

IBIEDUCATE
11:00 AM - 12:00 PM
Amazon Fresh, Breaking Barriers for
Local Brands
Speaker: Susie Marie, Creator, Sweet Life
Specialty Foods
Room: W307-308 | Price: $30 if purchased as
a single session; or included in the Super Pass
Back in 2018, Amazon Fresh made the major
decision to drop third-party vendors from its
inventory. This gave local brands the ability
to break into the Amazon Fresh Platform. We
will guide you on the journey into Amazon's
Fresh offerings, Sponsored Product ads and
" Fresh " offers eligible for display. You will
come away with a wealth of tools to get your
product on board with Amazon.
Audience: All Audiences, Exhibitors
Track: Business Acumen
11:00 AM - 12:00 PM
Food Safety Responsibility vs.
Authority
Speaker: Randy Kohal, VP Food Safety and
Reliability, Nexcor Food Safety Technologies
Room: W314 | Price: $30 if purchased as a
single session; or included in the Super Pass
Food Safety is not a one man or one
department job; and for successful risk
mitigation it can't be treated as such. Food
Safety is an all-encompassing responsibility
that must be optimized and streamlined
at the lowest level all the way up through
corporate management. When necessary
transparency is lacking many manufacturers
end up grappling with diverging mindsets.
We are going to explore ways to bridge this
gap and increase transparency throughout
organizations while decreasing the burden of
physical paperwork, resource allocation and
decision making.
Audience: Food Safety and Sanitation
Track: Food Safety and Sanitation
11:00 AM - 12:00 PM
Impacts, Learnings and Planning for a
Pandemic Era
Speaker: Judi Lazaro, Senior Director of
Global Sales, AIB International
Room: W309-310 | Price: $30 if purchased as
a single session; or included in the Super Pass
The coronavirus pandemic came as a huge
surprise for many, but it really shouldn't have.
Public health experts have been sounding
the alarm for years - many just didn't listen
and plan accordingly. Two years on, what
has been the impact, what have we learned,
and now that we've entered what some are
calling a " pandemic era, " how do bakers
and manufacturers plan ahead to mitigate
insurance, legal, and food safety risks?
For this panel discussion, we will bring
together experts from leading global
insurance, law and food safety companies to
discuss how such advance planning can more
adequately prepare their operations for the
future, while maintaining business continuity
and lowering their costs.
Pandemic preparedness is and will
continue to be critically important, as our
research shows that thirty percent of all Food
& Beverage executives think we'll see another
pandemic in the next four years (that's 2025!)
and half think we'll see the next one within 10
years. All the while, consumers expect their
most trusted brands to continue producing
in spite of these challenges, and for their
favorite products to be available on store
shelves during a crisis - when they need it
most.
Audience: All Audiences, Exhibitors
Track: Business Trends
11:00 AM - 12:00 PM
Media Mastery: Leveraging FREE Press
to Increase Brand Recognition, Bolster
Credibility and Generate Sales
Speaker: Justine Martin, Lead Instructor and
Founder, GP Bakeschool
Room: W305-306 | Price: $30 if purchased as
a single session; or included in the Super Pass
Stop being a slave to the algorithm. Social
media is a great way market your business,
but it's also very time consuming, incredibly
siloed and increasingly unreliable.
In this workshop, you'll use interactive
exercises to learn practical skills to build
a media list, cultivate relationships with
journalist and broadcasters, create a press kit,
and ultimately generate free media. We'll also
explore what to do *after* you earn coverage
to amplify your exposure.
Increase you brand recognition, bolster
credibility and generate sales with
media strategies from a PR pro turned
internationally recognized cake artist and
instructor, Justine Martin.
Audience: Retail - Sales and Marketing
Track: Sales and Marketing
11:00 AM - 12:00 PM
Re-thinking Your Process for
Sustainable Baking
Speaker: Marcel Sturkenboom, Bakery
Application Director, Lallemand Baking
Room: W313 | Price: $30 if purchased as a
single session; or included in the Super Pass
More and more bakeries are integrating
Corporate Social Responsibility (CSR)
initiatives into their global business
strategy. One area of great interest involves
the implementation of environmental
sustainability measures such as reducing
water consumption and conserving fuel
energy. Challenging the optimum water/
hydration level is key when bakeries need
to account for water use and loss. Gluten
development depends on the available
water at the first phase of mixing. Gluten
releases the water during baking and the
starch absorbs most of the water when it's
gelatinized during baking which support
the bread structure. Free water needs to be
evaporated during baking to achieve the
right core temperature in the bread. Baking
is an important process step to monitor when
designing an energy-efficiency program.
Reducing bake time may lead to important
energy savings but should not jeopardize
oven spring, crumb structure, crust formation
and coloration, nor induce moisture loss and
weight loss.
To help in the implementation of water
conservation and energy-efficiency programs,
bakeries can now turn to enzyme-based
solutions to:
* Reduce water meter bills and oven energy
costs
* Stabilize dough and improve gas retention
of dough with lower hydration levels
* Maintain production throughput
* Maintain product qualities
Audience: All Audiences, Exhibitors
Track: Sustainability
RETAILER'S GUIDEBOOK | 29
IBIE - The Retailer's Guide to IBIE - July 2022

Table of Contents for the Digital Edition of IBIE - The Retailer's Guide to IBIE - July 2022
