Food First Blog | AIB International Experts Present on the Global

Pinned Post - BAKED in Science Podcast

Three of our food safety and baking experts were on some of the recent 'BAKED in Science' podcasts. You can check them out below.

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AIB International Experts Present on the Global Stage for Food Safety, Baking
AIB International Experts Present on the Global Stage for Food Safety, Baking

The International Baking Industry Exposition is the world’s gathering place for professionals in the grain-based food business. For generations, IBIE has served as a global stage for key innovations and ideas that present opportunities for success. During this year’s event, experts from AIB International will raise the bar on food safety, share insights on baking trends and help IBIE attendees ensure the enjoyment of food – everywhere. Scroll down to see a preview of all AIB International presentations and click the link to register today.

For more information on any of the sessions, visit IBIE's website.

Food Safety Sessions

Food Safety Best Practices for Operations, Engineers, and Sanitarians

Saturday, Sept. 7 | 8 a.m.-12 p.m. & 1-5 p.m. | Room N257

Alfonso Capuchino, Stephanie Lopez, Len Steed, Earl Arnold, Karl Thorson (General Mills)

These benchmarking sessions provide an overview of how raising the food safety bar continues, best practices and evolving requirements. Here are the break-out sessions to choose from:

  • Minimizing Risk and Optimizing Efficiency through Proper Equipment and Plant Design
  • How GFSI and Its Benchmarked Standards are Driving Best Practices
  • FSMA: Where Should You Be Now?
  • Most common GMP issues cited– are you at risk in the same areas?
  • What best-in-class bakeries do to mitigate these risks

Register Now

Hazard Analysis: The Key Ingredient for Making Safe Food

Sunday, Sept. 8 | 8:30-9:30 a.m. | Room N254 | Len Steed, Earl Arnold

According to the FDA Recordable Food Registry website, FDA recall data indicates that the industry’s hazard analysis has not always been effective in identifying hazards that are likely to occur. This session will review additional requirements that must be effectively communicated during a review.

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FSMA Compliance: A Wholistic Approach

Sunday, Sept. 8 | 11 a.m.-12 p.m. | Room N254 | Earl Arnold

There are seven FSMA rules, 15 FDA guidance documents and one hazard specific guidance for pathogens and undeclared allergens. So how does a food company read, understand and apply these diverse requirements effectively? Find out during this session.

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Power Up! Is Your Internal Audit Program Rigorous Enough?

Monday, Sept. 9 | 8:30-9:30 a.m. | Room N253 | Len Steed

Your internal audit program is arguably the most important activity to ensure regulatory compliance and protect your brand in the marketplace. This session will identify examples of internal audit weakness and how improvements can be made.

Register Now

Baking & Food Labeling Sessions

The Dos and Don’ts of Doughnuts

Sunday, Sept. 8 | 9:45-10:45 a.m. | Room N259 Baking | Toby Moore

Doughnuts are skyrocketing in sales and popularity as a bakery product. Discover the function of doughnut ingredients and how to control key processing steps to produce some of the best in the business.

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Clean Ingredients Panel

Monday, Sept. 9 | 8:30-9:30 a.m. | Room N252 Food Labeling | Facilitator: Elaine Meloan

This panel will feature 15-minute sessions on colorants, pea hulls, yeast and cassava with presenters from Lesaffre Yeast Corporation, Avena Foods Limited, Gold Coast Ingredients, American Key Food Products and AIB International. Facilitator: Elaine Meloan.

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Moving Beyond Bench Top: Scaling Up Bakery Products

Monday, Sept. 9 | 11 a.m.-12 p.m. | Room N252 Baking | Toby Moore

Producing a few baked products from a recipe is a lot different than baking hundreds or even thousands of the same product. This session will identify key formulation adjustments needed to scale up to expand production from small batches to larger batches and point out pitfalls to avoid.

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The Sweet Life: Troubleshooting Sweet Goods

Tuesday, Sept. 10 | 9:45-10:45 a.m. | Room N257 Baking | Toby Moore

In this session, we will discuss and identify possible causes of common faults in sweet goods and cakes. We will also provide techniques for how to prevent or eliminate them and share tools that can be used to enhance the troubleshooting process.

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Trends in Nutrition Labeling

Tuesday, Sept. 10 | 11 a.m.-12 p.m. | Room N256 Food Labeling | Moderator: Elaine Meloan

Presented by the American Bakers Association and AIB International, this panel will highlight ABA’s work to assist bakers in complying with recent labeling policy developments from the FDA, the USDA and also state level initiatives like California’s Proposition 65.

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Here’s the Proof: Troubleshooting Bread Products

Wednesday, Sept. 11 | 8:30-9:30 a.m. | Room N257 Baking | Dave Bauman

Learn to troubleshoot common issues with bread and bun products, linking potential causes with practical solutions. We will guide you in building a tool kit to help understand the baking process better and become a more effective and efficient troubleshooter.

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