Fraternizing in Florida

by Eric Schroeder
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Bakery professionals will gather next week for the International Baking Industry Exposition (I.B.I.E.). Jointly sponsored by the American Bakers Association (A.B.A.) and BEMA, the baking industry suppliers association, the I.B.I.E. will take place Oct. 7-10 in Orlando at the Orange County Convention Center.

The I.B.I.E. 2007 is expected to draw an estimated 20,000 national and international attendees along with 800 exhibiting companies covering 1,000,000 square feet. The show, which is held every three years, highlights a range of products and resources for the baking industry and showcases the newest in industry advancements. Previously held every four years, the switch to the three-year format is expected to better dovetail with Europe’s major baking exhibitions and help bring new ideas to the industry at a more frequent rate.

In addition to an expansive trade show floor, participants will be able to take advantage of an educational conference featuring three concurrent sessions presented each day.

Baking track on agenda

A baking technology track, led by AIB International, Manhattan, Kas., will feature sessions that are baking oriented, with a specific focus on good manufacturing practices, wholesale baking challenges, baking management, baking technology, bioterrorism, and tortilla and snack food production.

"The baking technology track is designed to appeal to as many bakers as possible," said Kirk O’Donnell, vice-president of education, AIB International.

In a program custom designed for the baking industry and built around Disney Institute leadership training, a three-day management course has been created as a second educational session for this year’s I.B.I.E. show.

To be held in the mornings of Oct. 7-9, the Disney Institute, together with AIB International and the A.B.A., have developed a series of custom sessions based on Disney’s core philosophies of management, leadership and loyalty.

A presentation by the Disney Institute will begin each morning’s program, beginning with The Disney Approach to Leadership on Oct. 7, The Disney Approach to People Management on Oct. 8 and The Disney Approach to Loyalty and Quality Service on Oct. 9.

Other presenters at the three-morning courses will include Mark Sabo of Sosland Publishing Co.; Rick Dempster, AIB International; Jeff Dearduff, East Balt Bakery; and Lee Sanders of the A.B.A.

The program will culminate with a presentation, "Developing Leaders for the Baking Industry," by Mr. O’Donnell.

"Now, more than ever, effective leadership will be critical for managing costs (without stifling growth), inspiring loyalty in employees and customers and attracting and developing talent to replace the generation of skilled employees who are retiring in large numbers," Mr. O’Donnell said.

Finally, a food safety and security track will be available to registered participants. The sessions, which will include presentations from representatives from AIB international, will highlight progress on good manufacturing practices, allergens, hazard analysis and critical control points, and bioterrorism.

Shopping for efficiency

Educational sessions aside, the nuts and bolts of the I.B.I.E. is the trade show and the opportunity it provides for baking companies to display their latest wares. By the same token, the exhibition gives companies a chance to get a heads-up on the latest trends.

For Thomasville, Ga.-based Flowers Foods, Inc., this year’s Baking Expo will once again provide new looks into ways of improving operations.

Mike Beaty, senior vice-president of supply chain for Flowers Foods, said it is becoming increasingly critical to think about new ways to improve efficiencies while maintaining quality.

"The baking industry is very competitive and outside pressures, such as rising commodity and energy costs, are making it even more critical for bakers to operate as efficiently as possible," he said.

Mr. Beaty said Flowers will send a contingent of about 65 people to this year’s Baking Expo, more than in years past. The group will include decision makers in senior engineering, manufacturing, purchasing, marketing and sales. In addition, the company has invited presidents, manufacturing managers and chief engineers from its bakeries in Florida and Georgia to take advantage of the Orlando location.

For executives looking to learn more about technological advancements in baking, Baking Expo provides an opportunity like no other.

"We are very interested in systems that can make us more efficient inside the plant, especially in the packaging, shipping and distribution areas," said Robert Benton, vice-president of manufacturing for Flowers. "We also will be looking at machinery controls and information — how we can get more data out of our equipment and into our information system so we can continue to work smarter."

A record number of robotics and vision systems will be on display at the upcoming show as well. According to conference organizers, much of the automated equipment being launched at the I.B.I.E. will be less expensive than past systems and will use the newest advances in programming and vision systems designed to improve accuracy, consistency and output for baking operations worldwide.

"Automation systems have come a long way in the past 10 years, both in performance and price," said Rich Hoskins, vice-chairman of the I.B.I.E. committee. "The new equipment incorporates the latest engineering advancements into applications specific for the harsh bakery environment to give bakers an effective means for improving operating efficiency, increasing R.O.I. and staying ahead in today’s competitive marketplace."

Kerwin Brown, president and chief executive officer of BEMA, added, "Most bakers I speak to today have labor issues, are operating at or near capacity and need to improve flexibility to keep up with changing consumer demands. The equipment that will be showcased by several BEMA members at I.B.I.E. was developed to provide specific solutions to all of those challenges."

 

I.B.I.E. 2007 schedule at a glance

Sunday, Oct. 7

8:30 a.m. — Educational conference

(sessions run concurrently)

Food safety and security

Update on GMP’s

Baking technology

Wholesale baking challenges

Baking management

Disney Institute on leadership/AIB’s trends in the baking industry and "Smart" bakery

8:30 a.m. — Exposition registration open

10:00 a.m. — Exposition open

5:00 p.m. — Exposition and registration close

 

Monday, Oct. 8

8:30 a.m. — Educational conference

(sessions run concurrently)

Food safety and security

Update on allergens and HACCP

Baking technology

Challenges for retail bakers

Baking management

Disney Institute on management/AIB’s

"No Downtime Bakery"/A.B.A. regulatory update

9:00 a.m. — Exposition registration open

10:00 a.m. — Exposition open

5:00 p.m. — Exposition and registration close

 

Tuesday, Oct. 9

8:30 a.m. — Educational conference

(sessions run concurrently)

Food safety and security

Bioterrorism act

Baking technology

Tortilla and snack food production

Baking management

Disney Institute on loyalty and service/AIB’s developing leader for the baking industry

9:00 a.m. — Exposition registration open

10:00 a.m. — Exposition open

5:00 p.m. — Exposition and registration close

 

Wednesday, Oct. 10

8:30 a.m. — Education conference

Baking technology

Biscuit technology

9:00 a.m. — Exposition registration open

10:00 a.m. — Exposition open

5:00 p.m. — Exposition and registration close

This article can also be found in the digital edition of Food Business News, October 2, 2007, starting on Page 48. Click here to search that archive.

 

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