Caught on camera! IBIE 2013 exclusive video line-up teaser

By Kacey culliney

- Last updated on GMT

BakeryandSnacks.com was on the tradeshow floor at IBIE 2013 digging deep on hot button topics with some of the key thought leaders and members of the industry
BakeryandSnacks.com was on the tradeshow floor at IBIE 2013 digging deep on hot button topics with some of the key thought leaders and members of the industry

Related tags American bakers association Innovation

The BakeryandSnacks team hit the tradeshow floor at IBIE on Monday to bring you exclusive access and insight from expert thought leaders, innovative companies and industry associations.

BakeryandSnacks.com rounded up commercial insight directors, legislative experts, association heads and company executives to talk about challenges, innovation and trends that are hitting and shaping the bakery sector.

Why you should consider moving business online

Brian Busken, vice president of Busken Bakery talked about his company’s small yet successful online sales channel – revealing some of the hurdles they have faced, but also the benefits it has brought business.

Busken said bakery manufacturers should consider an online sales channel, particularly if they want to spark interest among Millennials, but warned that firms must gear up first because it’s not an easy business model.

Should you be worried about the downturn of bread?

David Sheluga, director of commercial insights at ConAgra Mills said that, yes, the bakery industry should have its concerns about bread consumption decline.

Sheluga made clear that industry was facing a downward trend and that fighting ‘against’ it would need innovative moves and determination. He also said that current tactics being employed by industry to overcome the glut are not necessarily the right ones.

Hit by challenges and demands? Work together

Robb MacKie, president and CEO of the American Bakers Association and Kerwin Brown, president and CEO of BEMA (Bakery Equipment Manufacturers and Allies) told us that there are some clear challenges facing industry; hitting bakers and suppliers in the same way.

Maccie and Kerwin said that overcoming some of these challenges is best achieved working together and that bakers and suppliers should be continuously engaging about these hurdles and how to overcome them.

Could algae be the next whole grain?

Anthony Sberna, business manager for human nutrition at Roquette, talked about the company’s latest microalgae ingredient, how bakers can benefit from it and intentions to innovate further in the future. 

Sberna also gave an update on how the on-going legal case between Roquette and Solozyme, following the split of Solozyme Roguette Nutritionals back in June, is impacting business.

What regulations should you be worried about?

Lee Sanders, senior vice president of government relations and public affairs at the American Bakers Association, outlined some of the key legislative and regulatory issues hitting bakers today.

Sanders discussed the US government shutdown, sodium reduction efforts and what bakers should be concerned about from a legislative standpoint in the near future.

The future is bright, and energy-efficient

Scott Houtz, president of Air Management Technologies, talked about the company’s B.E.S.T. in Baking 2014 award for two of its technologies and how this played into soaring green and energy-efficient demands from industry.

Houtz said that innovation is underway to work towards 100% energy efficiency via new technologies and processes – something that all bakers should expect to be ‘the norm’ soon.

Keep an eye out for all these videos and much more on BakeryandSnacks.com very soon. 

Related topics Business

Follow us


View more