Action at BEMA’s Winter Summit, Baking Tech 2014

The annual BEMA Winter Summit, March 1 and 2, sponsored by the Bakery Equipment Manufacturers and Allieds, Overland Park, Kan., is a great chance to connect with customers and fellow suppliers in the baking industry. The event kicks off the Best Week in Baking with its BEMA-U and Jody Cross of Leaders Speak discussing “Who Are You Talking To?” The presentation is designed to help attendees begin any conversation with the audience in mind, a great way for them to prep for seeing customers during the week’s exciting schedule.

Henry Givray, president and CEO of SmithBucklin Corp. and founder of the Leadership Institute, shares “New Perspectives on Leadership,” designed to help attendees grow as leaders, while also building their commitment to continuous learning. “Opportunities in Energy Efficiency” and a baker’s panel addresses attendees’ questions on assorted key issues on energy efficiency and what it takes to be flexible in today’s market. Along with an IBIE committee review of the 2013 show and the Baking Industry Forum (BIF), which looks at plans for what’s next to boost efficiencies, the Winter Summit provides direct access to baking customers and news equipment manufacturers and suppliers need today.

This year, in which the American Society of Baking (ASB) celebrates 90 years in operation, Baking Tech 2014, March 3-5, gives participants the chance to network with top professionals in the business and presents relevant trends and issues facing the industry. Eight breakout sessions address operational concerns such as improving processes and oven emissions, as well as what’s new in packaging, food safety, sustainability, regulations and inspections, team building, risk management, R&D news and various innovations in ingredients, alternative fuels for delivery vehicles and many other topics.

In addition to several awards bestowed on Monday, including the prestigious ASB Baking Hall of Fame presentation, keynote speakers Karl Schoemer from VisionQuest will address participants about change and how it impacts everything we do, and artist Eric Wahl will demonstrates his unique sense of style. In the afternoons, the MarketPlace exhibits will feature a wide array of companies showcasing the latest in products and services in the grain-based food industry.

For more information on BEMA, visit www.bema.org and on ASB, go to www.asbe.org.

This webinar will examine variables factoring into nutritionally improved candy sales, including ingredients, label claims, and alternative sugars. Better-for-you options remain top of mind for consumers who are searching for indulgences, but in a healthier format.