Putting up the COOD FIGHT

February 1, 2004
/ Print / Reprints /
ShareMore
/ Text Size+

Putting up the COOD FIGHT

Every decade or so comes one of those times when the stars align and decision-makers find themselves in the position of determining the future of an industry for years to come. For the baking industry, 2004 looks like it’s going to be one of those years that will determine how companies will conduct business down the line.

In addition to the battle over carbohydrates, snack and bakery food producers face a whole slew of other issues that are quickly reaching the point of no return. In this important election year, the industry must also contend with skyrocketing healthcare costs, increasingly burdensome environmental regulations and the upcoming debate over dietary guidelines, which could significantly impact consumers’ perceptions of baked goods.

At the same time, there are opportunities to take advantage of advances in technology that will be featured at the International Baking Industry Exposition in Las Vegas this year.
In our annual Power of Association, SF&WB magazine invited the American Bakers Association, the American Society of Baking, the Baking Industry Sanitation Standards Committee and BEMA, the baking industry suppliers association, to describe how they are addressing a wide variety of critical issues.
We strongly urge you to take a few minutes to see what your associations are doing and how you can acquire influence to change what is going on in this industry. If you don’t belong to these associations, there’s no better time to get involved and to put up the good fight.

—Dan Malovany

It’s Showtime!
Here we go again. Get ready to mark your calendars, pack your bags and head for the baking industry’s key shows, conferences, board meetings and other important events of 2004.
We’ll give you some details on show dates, times and contact numbers, but we won’t buy you a ticket. That’s your responsibility. But remember:
If you miss these important shows, you’ll spend the rest of the year kicking yourself:

  • American Bakers Association’s Annual Convention, March 17-20, The Phoenician, Scottsdale, Ariz. 1-202-789-0300
  • American Society of Baking Annual Technical Conference, Feb. 29-March 3, Chicago Marriott Downtown, Chicago. 1-866-920-9885
  • Baking Industry Sanitation Standards Committee Annual Meeting, Feb. 27, Chicago Marriott Downtown, Chicago. 1-773-761-4100
  • BEMA, the baking industry suppliers association, Winter Summit, Feb. 27-29, Chicago. 1-847-920-1230.
  • The 2004 International Baking Industry Exposition, Aug. 15-18, Las Vegas. 1-847-920-1230

ABA President’s Letter
ABA Provides Leadership for Industry at the Crossroads



Paul Abenante
President & CEO
American Bakers Association

Speaking of challenges, each year the “bar gets raised” with the issues and objectives we face. However, I can’t remember an ensuing year with greater challenges and events that will set a course for the grain-based foods industry with such lasting effects.
In a very short period of time, the baking industry will no doubt be asked to either launch or not implement an aggressive and expanded national public relations program, which will restore the truth and dispel misinformation regarding bread grain-based foods.
Following a year of planning, extensive consumer research and selection of a very effective public relations firm, the baking industry joined by the milling industry will have an opportunity to exercise a program that has not been tried before. It will certainly be an historical moment and one whose time has come.
As you know, this year is not an off-year election. It’s the Super Bowl of elections and politics — both a presidential election and a Congressional election that will challenge the unprecedented Republican control of the House and Senate and, of course, the White House.
This is not a time for the private sector and the grain-based foods industry to be complacent or place their personal involvement in the process on cruise control. ABA plans, once again, to bring its political action committee to congressional-based districts and baking plant locations. We plan to hold several fundraising events for key candidates Additionally, we will be supporting various events throughout the nation to re-elect President Bush. There is no substitute for personal and corporate involvement in the election process. I strongly encourage each of you to do your part this election season.
You can’t look down the road this year without planning to attend the 2004 International Baking Industry Exposition, which will be held from August 15-18 in Las Vegas. ABA, in partnership with BEMA, the baking industry supplier association, will be hosting one of the most exciting expositions guarantees to bring tremendous innovation and the latest advances in technology to all sectors of the grain-based foods industry. The opportunities that lay ahead will no doubt bring and encourage a healthy, business environment for the industry. I look forward to seeing the entire industry there!
Yes, it not only going to be a year of challenges and change, but also one of potentially huge opportunities. First, you have an opportunity to set into motion one of the most effective public relations programs to stand up against the anti-carb critics. You also should attend a baking exposition that will no doubt offer tremendous economic value to your company. Finally, toward the end the year, in November, you have the chance to ensure the re-election of a Republican controlled Congress and White House.
From our standpoint, the ABA is ready and prepared to see these opportunities happen. However, its ultimate success does not rest on our staff. Rather, it lies on your support and involvement. The leadership of the ABA is prepared to do whatever needs to be accomplished for the greater good — and we’re ready!
Robb MacKie’s Report
Health Care Costs Dominate Agenda

Robb MacKie
Vice President of Government Relations
American Bakers Association

Now that 2004 has dawned, the cost increases to provide quality health insurance coverage to the wholesale baking industry’s skilled workforce have jumped once again. Recent studies of all employers showing a nearly 15% average increase last year are hard to swallow for most baking companies — 15% is at the bottom end of the industry rate of increase.
While an aging workforce and other contributors to rising insurance prices cannot be avoided, there are many others that can be addressed if policy-makers are willing to tackle the serious problems. Unfortunately for the baking industry, most of the healthcare agenda in 2003 was focused on adding a new prescription drug benefit to the Medicare program. Regardless of one’s position on the new program, it is clear to see that it offers little if any benefit to companies struggling to pay for health insurance benefits for their employees.
Despite the ABA and many other business groups pushing for malpractice reform, increasing access for the uninsured, and reducing bureaucratic hurdles to expanding the generic drug market, precious little was accomplished in 2003 and the outlook isn’t much better for 2004. With the presidential campaign in full swing and Congress with fewer than 100 legislative days left, there’s hardly enough time to approve must-pass and non-controversial legislation. Medical malpractice reform and association health plan legislation, which ABA strongly supports, fit neither of those categories.  
However, 2004 will be a good year to continue to push lawmakers for early action on healthcare reforms for the following year. It also will be important for the American Bakers PAC and the industry to work hard to elect candidates who will make the tough decisions needed to solve this vexing problem. Until that time, however, the industry’s human resource professionals are exploring and experimenting with every tool possible to keep the increases as manageable as possible.
Regulatory compliance issues also will be a big part of the ABA agenda in 2004. The newly minted Hours of Service regulations from the Department of Transportation will be a challenge for some in the baking industry. ABA is working with lawmakers and regulators to try and provide some flexibility for the strict limitation on daily work hours included in the new regulations. The ABA also is working with the U.S. Department of Labor to update the 50-year-old regulations governing wages and hours worked. The so-called overtime regulations would clarify the duties of outside sales representatives so that baking companies can avoid multi-million dollar class action exposure caused by the current confusing rules.
For those baking companies with independent distributors, the current Internal Revenue Service rules are blatantly unfair. The industry is singled out by the IRS and treated far differently than other industries using independent contractors. ABA is working with the IRS and members of Congress to resolve this long-standing issue.
While 2004 may not see a wave of legislative action, it will be a very busy year for ABA projects to help improve the bottom line. In the safety area alone three major projects are underway to help protect the industry’s employees and hopefully avoid costly workers’ compensation claims. The Ergonomics Best Practices Web site, Defensive Driving Training module and the Materials Handling Training Module will all be invaluable industry resources. In addition, the ABA Human Resources Committee will once again be conducting a comprehensive Salary and Benefit Survey of the wholesale baking industry.  
Anne Giesecke’s Report
Reaping Benefits by Managing Issues

Anne Giesecke, Ph.D.
Vice President, Environmental Activities
American Bakers Association

Regulations are not value-added for the business product, but good management can reap benefits in efficiencies of operation and balance the increased cost. On the other hand, poor implementation of regulatory requirements can create a serious financial liability for a company.  
Implementation of the “precautionary principle” is a significant trend in this direction. Environmental groups in the United States and European Union have interpreted the precautionary principle as either prohibiting activities or failing to approve activities unless science can unquestionably show no harm to health and the environment. The resultant government demands for chemical testing and record-keeping are impacting the costs for food additives, flavors and colors.
Sustainable production and processes are laudable goals. The definition of what is “sustainable” is the subject of fierce international debate, but only the crudest economic tools are being used to carry out life-cycle analyses of products.
This is seen, for example, in government efforts aimed at mandating recycling. Such activities are dramatically impacting the costs of the packaging industry.
Another example comes from machine lubricant usage, where operators are forced to use expensive synthetics rather than conventional petroleum. In the agricultural industry, the impact of such trends is reflected in higher ingredient costs.
The impact of rising regulatory costs on business can also be seen in the trend toward transparency in business that came with the implementation of the Sarbanes-Oxley Act.
The act requires that the Security and Exchange Commission receive environmental, health and safety reports with audited financial statements. Reporting requirements are being discussed by the SEC and other federal agencies. Bakers should expect some guidance this year.
The American Bakers Association is distributing information on environmental reporting, including the United Nations Environment Program Global Reporting Initiatives, as it becomes available.
In other news, water is an increasingly scarce and costly resource. Specifically, two current rule makings will impact bakery costs. The Spill Prevention Control and Countermeasures (SPCC) rule for the bakery storage of oils has a compliance date of August 17, 2004, for plans and February 17, 2005, for the completion of construction to prevent oil spills.
ABA and others groups in the food industry were successful in getting the extended dates and are arguing that animal fats and vegetable oils should be considered under a separate Environmental Protection Agency rule. ABA developed a model SPCC plan for bakers that can be tailored to particular bakeries, potentially saving thousands in consultant costs.
The Water Shed rule that sets pollution loads for waters of the United States has not been reissued by this administration. ABA and others were successful in having a Clinton rule withdrawn and are optimistic about the content of the new rule. That rule will facilitate company planning, which is now dominated by an out-dated rule extensive litigation. A poor rule could require bakers to spend millions of dollars on waste-water treatment.
In an overall effort to control the cost of government regulation in 2003, ABA commented on 22 pending pieces of legislation including, the EPA Cabinet post, Chemical Security requirements for ammonia refrigeration systems, Clear Skies clean air legislation for power plants and cogeneration.
In addition, ABA has argued the critical need for reliable energy under the Energy Bill. The Clean Air Act driven on-and-off-ramp provisions of the Safe, Accountable, Flexible and Efficient Transportation Equity Act of 2003 (SAFETEA) are being tracked.
As a final note, here’s a status report on the EPA enforcement initiative on bakery use of certain refrigerants that started in 1998. ABA members worked closely with the agency to minimize the impact on the industry. As a result of two consent orders, many companies were able to invest most of the funds agreed to under the orders in their facilities.
By July 15, 2003, 59 companies had signed consent orders; six companies had completed audits as part of the Bakery Partnership Agreement signed in April 2002, and 28 companies had signed the Bakery Order. Moreover, 25 companies completed all work and completed paper work with EPA by May 31, 2002, and 34 companies will complete consent orders by July 15, 2004.
ABA continues to work with its members and with the EPA to keep the paper work and policy as consistent and fair as possible.

Lee Sanders’ Report
Year of the Big Decisions

By Lee Sanders
Vice President — Regulatory and Technical Services
American Bakers Association

Nutrition policy, fighting the low-carb craze and obesity are all issues of high concern to bakers this year. In the midst of the five-year review of the U.S. Department of Agriculture’s Dietary Guidelines and review of the Food Guide Pyramid, there are many positive opportunities for ABA to advance our message that enriched bread and grain-based foods are a nutritious and important part of a balanced diet.
This year as part of ABA’s core National Nutrition Education Program, ABA and the Wheat Foods Council have co-sponsored a folic acid white paper authored by Dr. Karin Kratina, a Ph.D. in cognitive anthropology, registered dietician and exercise physiologist. The paper is being distributed not only to the U.S. Dietary Guidelines Advisory Committee for consideration as part of their literature review, but also to key health and nutrition leaders and food editors. This effort is a tremendous opportunity to tout the health benefits of bread and grain-based foods.
Also, ABA has learned that the Centers for Disease Control and Prevention (CDC) will co-sponsor our new public service announcement that communicates the fact that enriched bread and grain-based foods provide a good source of folic acid, which has been proven to help prevent neural tube birth defects. This new public service announcement will be broadcast in both English and Spanish, thus reaching a broader audience.
Additionally, ABA is currently in the first phase of work with the North American Millers Association on a joint product promotion project that includes research on consumers’ perceptions regarding bread and other carbohydrates. We’re confident this study will enable our organizations to effectively move forward in the battle to tackle the high protein diet craze and other misinformation being circulated about bread and other carbohydrates.
On the legislative side, ABA is actively supporting Congressional legislation such as the Personal Responsibility in Food Consumption Act to limit frivolous lawsuits.
We will also address the onslaught of state level legislation that seeks to limit foods available for school lunches and in vending machines which we believe sets a discriminatory atmosphere of bad versus good food.  
Also high on the priority scale are issues surrounding implementation of the new FDA food security regulations. ABA is actively addressing members’ concerns regarding the two interim final rules on registration and prior notice that were released in mid-December.
Recently, I discussed the bakery specific concerns with FDA Deputy Commissioner Lester Crawford. He was anxious to work with industry to solve the issues that are interfering with the smooth flow of commerce.
In late March 2004, we are expecting the last installment of food security interim final rules – record-keeping and administrative detention. ABA’s Food Technical Regulatory Affairs Committee (FTRAC) will meet in mid-April to review these rules and discuss implementation strategies.  
ABA will also focus on a variety of labeling issues including trans fatty acid labeling regulations, pending allergen labeling legislation, the low-carbohydrate labeling issue and qualified health claims. Recently, ABA signed onto comments with the Trans Fat Industry Coalition that were submitted to the Office of Management and Budget raising questions on FDA’s planned consumer research on trans fat labeling.
ABA will continue to work with other industry groups and Congressional staff on pending allergen labeling legislation. The association wants to ensure that any package that moves forward is palatable to industry and creates effective, easy-to-comprehend allergen labeling for consumers.
Historically, the baking industry has been pro-active in handling allergen labeling in a responsible way for allergic consumers. This spring ABA’s FTRAC will review the citizens’ petitions that were recently submitted to FDA to define low carbohydrate foods and will come up with a consensus position for the baking industry.  
Lastly, ABA will carefully review USDA’s proposed plan to revise its biotechnology regulations moving to a multi-tiered approach to address evolving technology. ABA also continues its dialogue with technology providers on biotech wheat development and its impact on the industry, its products and consumer acceptance.
All in all, it will be another busy year for the American Bakers Association, one that holds many opportunities for our industry.  
ASB President’s Letter
How the Society Can Benefit You

By Thomas Kuk
President and CEO
American Society of Baking

The functionalist side of me would conclude that if you were employed in the wholesale baking industry, membership would be a great bargain. The 20-plus distinct services we offer are, each in its own right, worth $125.
But now, my replies are less contrived, more open-ended … “It depends,” I answer.
Like many organizations, the Society continues to evaluate its mission, the types of services we offer, and how we may contribute to the industry at large. Each year, many of our members choose to renew their annual membership while others do not. Some 97% of members who do renew have more than 10 years of service, while 70% of those who choose not to have less than three years. What do some members see that others do not?
Perhaps Noble Peace Prize nominee Thich Nhat Hanh answered that question when he once said,  “We are very good at preparing to live, but not very good at living.”
Such a powerful statement goes right to the core of why some members benefit from the Society while others do not. As Americans, we place great value on the notion of success, but we often don’t view ourselves as being successful.
Our current environment is filled with confusion and anxiety. Downsizing, rightsizing, mergers, corporate malfeasance, recession, war, terrorism all add to the confusion.
Organizational expectations continue to change, and our personal resources become more and more limited. Employees are expected to manage their own careers, keep their job skills current while learning new ones and at the same time protect themselves from corporate reorganization. In the effort just to keep up, many of us have failed to create mutual, meaningful relationships. We have not acquired the skill of self-advocacy or mastered the art of inter-dependence.
Participation, whether it is in a professional, religious or community organization, can be either functional or purposeful, but it must be meaningful. One must understand the reasons for participating, whether it is as simple as access to information, the ability to influence customers or whether it is something far more personal such as a need for inclusion, peer recognition or service.
Without defining a reason to participate, there is no benefit.
So what is it that makes joining the Society beneficial? Some join because it’s cheaper to attend the annual conference. Others join for access to our professional resources.
If one were to ask any of the 66 members celebrating 50-plus years of service, their membership is based upon meaningful relationships.
Their success has been learned through interaction, built upon by opportunity and earned by respect. They have mastered the art of inter-dependence because through interaction with their peers they have crafted a vision, defined a purpose, established core personal and organizational values, confirmed a high degree of professional commitment, acquired creativity and learned the skill of adaptability.
For many, membership in the Society is directly linked to who they are and what they do. The Society’s 2004 Distinguished Service Award recipient, who will be announced at this year’s upcoming technical conference, best described it when he said: “I would not be the person I am today. I would not have the number of friends, the wealth of knowledge or the high degree of success I have experienced had it not been for the gifted and giving members of the Society.”
So is this membership beneficial? Is the opportunity to learn, to share and to mentor of value to you?
Well, that all depends on whether you are up to the challenge.
ASB Member Services
Practical Benefits of ASB Membership
Here’s how the American Society of Baking can help you expand your career and grow professionally. Try these helpful tools, and you’ll see how practical they are.
Professional Resources – Personal Relationships
In today’s fast-paced business environment the companies we work for are constantly changing. the American Society of Baking  provides you with a network of peers who can keep you on the cutting edge of technology to help you optimize your personal and professional productivity. These same contacts also are an excellent resource for learning about opportunities that may be available to enable you to optimize or even restart your career.
Here are some helpful ways to get the most out of your ASB membership:

Access to Information
www.ASB.com Web site – Technology-focused resource center featuring:
ASB Library: An exclusive member benefit, this Internet service delivers easy access to more than 700 online publications and technical bulletins dating back to 1970. Additional research materials going back to 1924 are available through the ASB office. Just call 1-866-920-9885.  This convenient resource helps you save time and money as well as helping you gain practical knowledge.
ASB Virtual Showcase: This is an added service for those who attend the annual conference. The virtual showcase provides links to all conference exhibitors. It’s a great way to save time and energy when shopping for advice and solutions to your operational challenges.
ASB Interactive Forum: It’s an online public forum for baking-related questions and answers. Visited by more than 4,000 users each month, this forum is yet another resource to increase your efficiency as you gain more insight and knowledge into your unique issues.
BigBakingBook.com: A convenient and time-saving keyword electronic directory/search engine featuring more than 1,600 organizations and 60,000 products. It can help you find answers, opinions, and potential vendors to compete for your business.
Bakingevents.com: This is a Society-sponsored industry event calendar featuring information on conferences, expositions and educational programs across the baking industry.

Networking Opportunities
ASB Technical Conference: This conference is baking industry’s premiere educational event. Held every spring in Chicago, the four-day conference focuses on technology, science and baking production issues. Don’t miss it. It will you avoid mistakes while saving money and time by learning from other members’ successful and not-so successful experiences. Members receive $125 discount.
ASB Annual Showcase: Held in conjunction with the technical conference, the showcase is a two-day exposition featuring new products and services for your bakery operations. Ingredients, finished products, equipment and services are all featured. It’s a great opportunity to exchange information with the industry’s leading suppliers.

Professional Development
Professional Portfolio Service: This online database service enables you to create and manage your own professional portfolio. Your portfolio can be kept private or made public so other members can learn about your experience and background
Professional Development Center: This ASB resource is designed to help you advance your career in the baking industry. In addition to providing a vehicle for the Society’s Professional Certification, the site also offers industry links to training and continuing education opportunities. You can take the opportunity to make yourself more valuable to your employer and optimize your opportunities for advancement and success.
Career Center: This Internet-based service benefits both individuals and companies. Members can post their resumes online and review job postings and opportunities available within the baking industry. The career center helps companies find qualified applicants and applicants find high-quality employers.
Legacy Center: This resource taps you into the history of baking in America and to the contributions of ASB Society members. Members can explore the wealth of knowledge and expertise of retired members.
Volunteer and Service Opportunities: The ASB is a professionally managed non-profit organization governed by a member-driven executive committee comprised of five elected board members and 14 appointed board members. The Society is supported by 15 standing committees, ranging from industry standards review to planning and membership development. Committee members serve in a volunteer capacity and earn leadership credit in the Society’s Professional Certification Program.

Industry Resources and Services
Industry Standards for Sanitation and Safety: Your Society works diligently with the Baking Industry Sanitation Standards Committee and the American National Standards Institute to promulgate industry standards for safety and sanitation. You gain yet another resource to help your company maintain its operational efficiencies.
Mentoring/Community Outreach: An opportunity for employers and individual members to promote the baking industry within their own communities. Local high schools, community colleges, trade schools, etc. are contacted to promote career opportunities in baking.
Educational Scholarships: A current benefit for the industry as a whole. The ASB sponsors scholarship programs in Baking Science, Engineering & Maintenance with Kansas State University and the American Institute of Baking. You gain an additional tool for advancing your employees’ careers.
iba Connection: Designed to help members stay informed of international baking trends by organizing discounted group trips to the iba exhibition held every three years in Germany.
Industry Affiliations: To support the ever-changing needs of our members and to stay current with the latest trends and technology within the industry, the ASB maintains professional relationships with the American Bakers Association, American Institute of Baking, Baking Industry Suppliers Association, Baking Industry Sanitation Standards Committee, Independent Bakers Association,, Retail Bakers of America, Kansas State University, and cooperative service agreements with the Australian Society of Baking and the British Society of Baking.—By Thomas Kuk
BEMA President’s Letter
BEMA’s Changing Role in the Baking Industry

By Robert Hirsch
President and CEO
BEMA

Last year, BEMA celebrated 85 years of service to the baking industry. Starting in 1918 as the Bakery Equipment Manufacturers Association, by the mid-1990s BEMA had opened up its membership to all baking industry suppliers. At that time, the association leadership recognized that, by expanding its membership base, BEMA would be better able to represent the industry and make more meaningful contributions.

Further, this change would be responsive to many in the industry who were crying, “There are too many associations/organizations in the baking industry.” As mergers and acquisitions have become a mainstay of the baking industry, BEMA’s expansion to all supplier categories would discourage the development of smaller splinter groups and could even serve as a model for the association community. Additionally, all bakery suppliers could find a home in BEMA.  

The table below provides a profile of the BEMA membership during the past four years. It notes that while the equipment manufacturers and suppliers comprise the majority of BEMA members, there has been consistent growth in the profile of members who provide ingredients, packaging and other services to the industry. While this has been a slow process, it nevertheless indicates that more and more companies that do not provide equipment are joining BEMA, the baking industry suppliers association.
On the other hand, the increase in these categories, however, may be the result of recent initiatives by the association. Over the past two years, BEMA has targeted equipment manufacturers and suppliers, ingredient providers and packaging companies for membership.
While BEMA’s membership has been undergoing change, there remains one aspect of its legacy that lives on in the hearts and souls of the members. BEMA will continue to seek ways to serve the baking industry. Our past is replete with efforts to support the industry. For example,
In 1920, BEMA started Baking Expo, the baking industry’s first major tradeshow. It recognized the need to provide a venue where manufacturers of bakery equipment could showcase their products. Currently, it is the largest tradeshow of bakery suppliers in the Western Hemisphere.
In 1948, BEMA’s Technical Committee was created to study federal, state and municipal sanitation regulations for baking machinery. The committee established the first sanitation codes for BEMA members and in 1949, along with allied organizations, helped form the Baking Industry Sanitation Standards Committee (BISSC) and charged it to develop sanitation standards for bakery equipment.
In 1955, BEMA published the first Bakery Equipment Guide and distributed it at the Baking Expo. At each subsequent Baking Expo (or International Baking Industry Exposition, or IBIE, as it was later renamed), the guide has been released at the tradeshow and distributed worldwide.
In 1984, BEMA launched its “warning label” program featuring different labels equipment manufacturers could display on their products. In 1991, BEMA transferred the warning label program to the American Institute of Baking (AIB) and it was incorporated into the AIB safety program.
During the past year, BEMA has been actively supporting efforts to increase the understanding of the public in terms of the importance of carbohydrates in one’s diet. It has helped fund the Wheat Foods Council and financially supported its public relations efforts. BEMA also supported the National Bread Summit and anticipates supporting the developing joint effort by the American Bakers Association (ABA) and the North American Millers Association (NAMA).
BEMA, the baking industry suppliers association, recognizes that frequently the whole is greater than the sum of the parts. BEMA believes this applies to the baking industry. While the association will continue to evolve, it will never lose sight of the importance of the bakers, the suppliers and the consumers of bakery products.
IBIE Pre-show Report
Opportunities Abound at IBIE
By Robert Hirsch
President & CEO
BEMA

Before 1981, the show was known as the Baking Expo and held in Atlantic City. In 1981, it officially changed its name to the International Baking Industry Exposition and relocated to Las Vegas. Nevertheless, to many it continues to be called the Baking Expo. In fact, the Web site for the show is www.bakingexpo.com.
Why do so many consider it to be one of the most important baking industry events in the world? That’s easy. The IBIE is the largest baking industry exposition in the Western Hemisphere and is held only every three years.
Actually, it began its three-year cycle with the September 2001 show. Anyone attending the 2001 IBIE will forever remember the events that took place on the second day of the show, but that’s another story for another time.
So, why is the IBIE so important? Because from August 15 to 18 the single greatest concentration of bakers from the United States, Canada and the rest of the world will converge at the Las Vegas Convention Center to see baking suppliers with their bakery equipment, ingredients, packaging, maintenance and sanitation, packaging, transportation, and other services.
The 2001 IBIE was interrupted by the events of 9-11 and many baking executives missed the show. Thus, for some it will have been six years since they attended the IBIE, and we know they are anxious to learn what innovations have taken place during the intervening time. We’re expecting upwards of 25,000 people at the show.
What are the bakers attending the show expecting? What will the bakers see on the exhibit floor from the suppliers? There’ll be a strong focus on:
1.Food safety
2.Sanitation
3.Economy of scale
4.Innovation
5.Creative design
6.Service
7.Integration
8.Innovation
What could the exhibitors expect to see in the attendees?
1.A desire to learn
2.A willingness to share ideas
3.A thirst for the new
4.A curiosity towards innovation
5.A predisposition for service
6.A sense of value
7.A desire to solve problems
8.A concern for their industry
The other day, I received a call from an individual who wanted to know if her company could still exhibit in the 2004 IBIE. She was very concerned that it might be too late to get into the show, as her company, small though it might be, realized that it would be the best expenditure of dollars they could make in trying to reach potential customers.
I assured her that, if there were a chance the exhibit manager could squeeze in her company as an exhibitor, she certainly would. She would, however, need to contact Pat Dwyer, the Exhibit Manager. She thanked me and quickly hung up.
I had a feeling that she probably was dialing Pat’s number even before I had a chance to put the phone down.
When something is almost too good to believe, one should not let a moment go by before getting involved.For more information on the show and attendance information call 312-920-1230.

 

BISSC’s New Standard
The Standard to Shoot For
By Bonnie Sweetman
Executive Director, BISSC

What’s new with BISSC? Plenty! The voluntary sanitation standards for the design and construction of bakery equipment — developed by BISSC (Baking Industry Sanitation Standards Committee) more than 50 years ago, and historically published/revised every four years — have received ANSI’s (American National Standards Institute) accreditation. This is the culmination of an intense two-year effort on the part of the Z50/BISSC standards review committee in reviewing the current BISSC standards (2002 edition), obtaining input from all segments of the baking industry, reaching consensus on the proposed revisions, publishing the revisions for public comment, and finally submitting the agreed-upon final document to ANSI for acceptance.

The newly approved standards have been reformatted to conform to ANSI guidelines and are now published as one standard entitled: ANSI/BISSC/Z50.2 2003 Sanitation Standard — Baking Equipment.

ANSI’s accreditation of the BISSC standards represents a milestone in the history of BISSC. Why? Because:
  • As a result of the accreditation process, the standards have been thoroughly reviewed, updated, and revised to bring them in line with today’s technology, and ratified by all segments of the baking industry, thus making them stronger and more meaningful than ever before
  • The new standard’s endorsement by ANSI adds the “seal of credibility” to its essence. It becomes a voluntary guideline for bakery equipment manufacturers to follow. This will ensure their customers’ peace of mind in knowing the equipment can be easily cleaned and sanitized and will satisfy local health inspectors’ scrutiny
  • The new BISSC symbol on bakery equipment conforming to the criteria of the 2003 standard, which includes the statement “Manufacturer attests that this equipment conforms to the ANSI/BISSC/Z50.2 2003 Standard”, assures health inspectors that the equipment is built to the very highest standard of sanitation available in the industry today
  • By designing and building equipment to the specifications of the new standard, the equipment manufacturer is endorsing the importance of good sanitation principles
  • By specifying to the supplier that the equipment to be purchased must not only be constructed to the BISSC standard but also must be currently certified by the BISSC Office of Certification, the baker is proclaiming his commitment to food safety and the protection of the consumer
For more information on BISSC certification programs, our 2004 show schedule, or to order the new 2003 standard, please contact bissc@bissc.org or Bonnie Sweetman at 1-773-761-410; www.bissc.org

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 September

September's Snack Food & Wholesale Bakery publication features on defining whole -grain foods, as well as a special feature on the 2014 Bakery of the Year: Capistrano's Wholesale Bakery!

Table Of Contents Subscribe

Favorite Birthday Cake Flavor

September is the most popular birthday month, according to flavor expert McCormick & Co., which celebrates its 125th birthday this year. What’s your favorite birthday cake flavor?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon