BEMA Convention to Provide Insight on a Variety of Industry Segments

 BEMA Convention to Provide Insight on a Variety of Industry SegmentsBEMA’s 2018 Convention, to be held June 19-23, 2018 at the Hilton Los Cabos, will feature five customer insight sessions.  From the baked goods market in Latin America to wholesale baking in China to today’s donuts, the program addresses a broad range of topics. “We worked to bring bakers from different backgrounds to this year’s Convention,” says Jim Warren (Reading Bakery Systems), co-chair of BEMA’s Convention and Programs Committee. “The sessions will provide information on market segments we should all pay attention to. Members will be able to learn directly from bakers and network with them as well.”  Warren also stated that the presenters represent both established bakeries and up-and-coming companies that are experiencing growth.

BEMA will present part two of a series on the China baked goods market begun at Summit in February.  Building on the understanding of that market and best practices for member companies discussed there, BEMA will host leading bakers in China including Mark Bendix, Bimbo QSR; JJ Wu, Mankattan; Hao Liang, Hanbao One Food Co., and Huang Guang and Miao Li Ping from Weiduomei Foods.

Donuts and sweet goods will be discussed in two additional sessions. The sweet goods session will examine how issues like portion size and nutritional trends affect equipment, packaging and ingredient needs. Speakers on this panel include: Guymont Drouin, Bimbo – Canada Bread; Jonathan Robins, Robins Bakery; Brian McGuire, Original Desserts, and Paul Chan, Kresent Plus.  The Donut session includes speakers, Dave Hipenbecker, Hostess; John Dairman, Donut Peddler, and Bruce Pronschinske, Kwik Trip. The donut segment is experiencing growth, and the panel will address challenges like long shelf life, trans fat reformulation and how BEMA members can support them as they increase production.

The Baking Industry Forum (BIF) will lead an interactive discussion on Lean manufacturing.  This systematic method of production employs tools to minimize waste without sacrificing output.  Focusing

on the workplace culture associated with successful lean execution, as well as the popular 5S strategy, BIF will engage each of the specific audiences in attendance with this relevant dialogue.   Baking Industry Forum (BIF) baker members in attendance include Brandon Heiser, Roskam Baking; John Mulloy, 151 Foods; Mike Porter, Genesis Baking Company; Audrey St. Onge, SK Foods; Karl Thorson, General Mills and Pat Wilkens, Highland Baking. BIF is a working group of bakers and suppliers addressing issues facing the entire industry.

Maria Gollo, Innovation/Global Marketing for Grupo Bimbo, will discuss growth and consumer trends in Latin America.  Her insight will help BEMA members better understand how these trends affect production requirements. Liborio Villalobos, VP of Global Engineering & Asset Management for Grupo Bimbo will also attend Convention.

These baker speakers and additional baker guests will participate in BEMA Connect, a business “speed dating” concept, that has become a significant part of BEMA Convention. BEMA Connect gives BEMA members the chance to meet one-on-one in 15-minute sessions with bakers in attendance at the Convention.

Registration for BEMA Convention is open at

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