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BakingTech 2016 Call for Papers

 

SUBMIT A PAPER

Paper Submission Deadline: Monday, May 11, 2015

Submission Guidelines |  Submission Requirements |  Selection Process  | Areas of Interest

Growth Through Innovation

Do you have relevant information or experience and wish to present at BakingTech 2016?  We welcome paper submissions from our members for the 2016 program in the below suggested areas of interest.  

 Areas of interest include but not limited to:

Engineering/Equipment
Does your company have game changing ideas and innovative equipment?  Do you offer upgrades or services that improve earning potential?  Can you discuss the next paradigm shift?  Example: Not a faster divider, but a completely different way of dividing...How do we incorporate changing consumer preferences into production?  Flexible production in a high speed world - being able to anticipate the unknown.  Faster changeovers, data acquisition, better MTBF - meantime between failure, better scaling, automation (robots and 2&3 axis design), material handling...Bottom-line, if you can help ASB members "WIN" in the marketplace then we want to hear from you!

Ingredient Technology
What can we expect to be next?  What limitations should we be working with?  What is the future of our grain production?  (Examples would include different wheat traits for better quality products without the need for as many "extra" ingredients).  Discussions around the blurred lines of what constitutes a baked good in the market.

Regulatory Landscape
GMO will not go away.  The "natural" debate will go away.  The controversy around PHO's and trans fat will not go away.  Governmental nutrition guidelines are changing; what do we need to know and how it impacts our production.

Leadership
How do we teach our people to cope with modern day demands and maintain focus on the right targets?  Plant management spends far less time on the plant floor than ten years ago.  Skill sets among our leaders are far different now than they were ten years ago.  How do we coach our teams to "keep the main thing the main thing"? 

Changing Consumer Profiles
The ultimate source of demand for your bakery is the consumer and the first moment of truth that drives that demand is the consumer's choice made in the bread aisle or at the restaurant counter.  The most successful retailers and manufacturers capitalize on the changing profile of consumers and adopt a more consumer friendly approach through sales and marketing channels.  Are you and your company on the forefront of consumer trends and changing consumer profiles?

ASB has hosted consumer panels as well as papers in the past that help clarify the changing profiles of the consumer, and we are open to ideas on the best ways to present this important topic to membership.  Are you willing to share your expertise?

Food Safety & Allergens

Information Technology

Please make sure you read the submission guidelines and presenter responsibilities before your submission.

 

 

 

 

American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 | info@asbe.org
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