AIBI gears up to host UK’s biggest bakery conference
According to Joseph Street, president of the AIBI, Manchester is a natural destination for the Congress as it has a rich heritage as the ‘home’ of the industrial revolution, lending itself to the AIBI, which effectively is about industrial baking.
However, emphasized Street, the Congress will cover all sectors of the bakery industry.
AIBI was founded in Paris in 1956 and currently has 16 national member organizations affiliated to it, including the UK’s Federation of Bakers.
AIBI’s key task is to represent its members’ interests, especially vis-à-vis European and international institutions, such as the EU Commission, the European Council and the European Parliament.
“We have an exceptional range of speakers,” he added, noting the three days – from May 30-June 2 2019 – will be mediated by Cyrille Filott, global strategist of consumer foods at Rabobank.
Other presentations will include:
Sir John Timpson, chairman of the 900-store shoe repair and key cutting chain and weekly columnist of the Daily Telegraph, will share how his radical ‘Upside Down’ management thinking can benefit the bakery sector.
A rare appearance by Jonathan Warburton, chairman and fifth generation to lead the UK bakery giant – which sells more than £200m of bread annually and is the second largest brand in the UK behind Coca-Cola – on building up a brand.
Rob MacKie, president and CEO of the American Bakers Association (ABA), will give an update on the latest trends in the US.
Sebastian Marcu, founder of Bake in Space, will address the challenges relating to the production of fresh food in space, which potentially has a knock on effect on the baking industry on earth.
Gold: Kerry, Lesaffre Mecatherm, Puratos and Zeelandia
Silver: Bakels, CSM and Kempf
Bronze: AB Mauri, Fritsch and Rabobank
Jimmy Griffin, head of the four generation Irish retail bakery, captain of the Irish team that won gold in the European Bakery Championships, and lecturer, will share his indepth knowledge on retailing.
Presentations from Spain and Holland (and possibly Belgium) on the highly successful ‘Bread from Europe’ project – which is funded with the support of the EU and various trade associations – designed to change the negative image of bread and thereby increase consumption.
Delegates will be given numerous opportunities to pose questions to the speakers.
“This year’s event will be an exciting opportunity for the whole industry – large and small bakers right through to the supply chain including millers and ingredient manufacturers – to network and discuss the key issues facing the bakery sector,” said Street.