Equipment's starring role at IBIE

With Bakery Equipment Manufacturers and Allieds (BEMA) as one of the three supporting bakery associations behind the International Baking Industry Exposition (IBIE), bakery equipment takes a starring role during the show. IBIE is an ideal platform for original equipment manufacturers (OEMs) to launch new technologies. In fact, IBIE reports that more than 72 percent of show attendees report that they come to IBIE specifically to learn about new innovations.

To shine the spotlight on new equipment, IBIE runs the Innovation Showcase, which puts the bakery industry’s newest technological advances on full display. New equipment will touch on multiple bakery needs, including ingredient-handling machines, line equipment, packaging equipment and food safety technology.

Information is also operational power, and IBIE attendees will have many opportunities to learn about the latest advances in bakery business best practices. This will include a strong focus on tortilla processing, with the Tortilla Industry Association (TIA) Technical Conference held in conjunction with IBIE. TIA’s technical program will address operational skills, safety regulations, quality control, plant efficiency and best practices to help tortilla producers capitalize on improving tortilla manufacturing—one of the baking industry’s fastest-growing market segments.

The IBIE education program will also feature multiple opportunities to improve operational best practices. Among the myriad opportunities IBIE will offer via its education program are:

Dust Mitigation: Housekeeping to Avoid Dust Hazards, Contamination and Fines

Between 2007 and 2013, the Occupational Safety and Health Administration (OSHA) inspected more than 770 food facilities under the Combustible Dust NEP, issuing more than $28 million in fines across all industries. While OSHA is working on publishing a comprehensive combustible dust standard, food manufacturers can create safer work environments with proactive dust-control measures by instilling best engineering practices and housekeeping protocol to reduce dangerous dust and avoid thousands of dollars in fines. During this session, participants will gain a basic understanding of the combustible dust issue, experience a review of recent National Fire Protection Association (NFPA) and OSHA standards and recommendations, and learn about critical housekeeping best practices gleaned from firsthand experiences.

Industrial Food Processing with 3-D Printing

3-D food printing is considered a futuristic technology to prepare our food. But over the past 10 years, companies have been realizing food printing applications for mass-produced products. This educational session will highlight a number of successful applications in single-layer food printing. These industrial processes have been delivering great quality, efficiency and hygiene—and profit.

Evaluating Bread: The Need for a Common Language

Consumer studies show that texture and flavor are primary attributes for enjoyment of baked goods. However, the vocabulary employed to describe the flavor and texture of baked goods is not very developed—unlike wine, for instance, which has its own established descriptive tasting lexicon. Everyone mostly refers to softness, limiting communication and product development and improvement. This session will provide information on technology related to assessing product quality, as well as a proven approach to facilitate conversations about quality. Based on consumer studies and scientific research, tools have been developed to describe and measure bread flavor and texture. During this session, baked samples and practical cases will illustrate this approach, and attendees will gain an understanding for how to use these tools.

Stay tuned for more updates on the many equipment-related features at IBIE 2016.

Douglas J. Peckenpaugh is Group Publisher of Snack Food & Wholesale Bakery, Dairy Foods, The National Provisioner, and Packaging Strategies for BNP Media. He has nearly three decades of publishing experience following the food industry from farm to fork, covering agriculture, ingredient processing, retail grocery branding, foodservice menu development, and food product R&D and manufacturing. He serves in leadership roles at his local suburban Chicago food pantry and church. Doug studied Professional and Creative Writing at Purdue University.

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