BEMA’s 2018 Convention, to be held June 19-23, 2018 at the Hilton Los Cabos, will feature five customer insight sessions. From the baked goods market in Latin America to wholesale baking in China to today’s doughnuts, the program addresses a broad range of topics. “We worked to bring bakers from different backgrounds to this year’s Convention,” says Jim Warren (Reading Bakery Systems), co-chair of BEMA’s Convention and Programs Committee. “The sessions will provide information on market segments we should all pay attention to. Members will be able to learn directly from bakers and network with them as well.”  Warren also stated that the presenters represent both established bakeries and up-and-coming companies that are experiencing growth.

BEMA will present part two of a series on the China baked goods market begun at Summit in February. Building on the understanding of that market and best practices for member companies discussed there, BEMA will host leading bakers in China including Mark Bendix, Bimbo QSR; JJ Wu, Mankattan; Hao Liang, Hanbao One Food Co., and Huang Guang and Miao Li Ping from Weiduomei Foods.

Doughnuts and sweet goods will be discussed in two additional sessions. The sweet goods session will examine how issues like portion size and nutritional trends affect equipment, packaging and ingredient needs. Speakers on this panel include: Guymont Drouin, Bimbo - Canada Bread; Jonathan Robins, Robins Bakery; Brian McGuire, Original Desserts, and Paul Chan, Kresent Plus. The Doughnut session includes speakers, Dave Hipenbecker, Hostess; Jon Dairman, Doughnut Peddler, and Bruce Pronschinske, Kwik Trip. The doughnut segment is experiencing growth, and the panel will address challenges like long shelf life, trans fat reformulation and how BEMA members can support them as they increase production.

The Baking Industry Forum (BIF) will lead an interactive discussion on Lean manufacturing. This systematic method of production employs tools to minimize waste without sacrificing output.  Focusing on the workplace culture associated with successful lean execution, as well as the popular 5S strategy, BIF will engage each of the specific audiences in attendance with this relevant dialogue. Baking Industry Forum (BIF) baker members in attendance include Brandon Heiser, Roskam Baking; John Mulloy, 151 Foods; Mike Porter, Genesis Baking Company; Audrey St. Onge, SK Foods; Karl Thorson, General Mills and Pat Wilkens, Highland Baking. BIF is a working group of bakers and suppliers addressing issues facing the entire industry.