New product development, including new technologies for creating innovative products, will be among the topics discussed at the Bakery Council of the Food Processing Suppliers Association conference, which will be held March 10-13 in Cancun, Mexico.

Additionally, breakout sessions will shine a light on critical issues in plant operations to give attendees a clear vision of their customers’ operations and provide a forum where suppliers and processors can sit down together to develop solutions for today’s most important issues, according to the McLean, Va., organization.

Richard Ammendola, director of innovation engineering, Wm. Wrigley Jr. Co., will discuss what a pilot plant facility has to deliver for new products, new technologies, sustainable solutions, long-term productivity and innovative designs for companies in support of the corporate strategies.

With an increase in regulatory pressure and the demand for quality, John Anderson, vice president of quality assurance at the American Institute of Baking will talk about how equipment design influences food safety. This presentation will address real issues that may affect the way bakers are doing business in the very near future.

Steve Dus, director, bakery at Sara Lee, will show why fulfilling consumer expectations may require accelerating innovation while managing cost. Food manufacturers cannot do this alone. Rather, they must collaborate with suppliers in new ways. Dus will explain how Sara Lee is doing this with their “Connect and Develop” philosophy and what this means for its suppliers.

Finally, Elena Vasseur Garcia, principal product protection, sanitation and hygienic design at Kraft Latin America will discuss how Kraft is handling the ever-important issue of allergens and the role of suppliers. In addition, she will provide an overview of industry needs in Latin America to help equipment suppliers gain a better understanding of this market. 

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