Expectations were at an all-time high when the show floor opened onto Baking Expo 2013 on Oct. 6 at the Las Vegas Convention Center.
New ingredients and new ingredient sources plus the latest in process control systems, labor-saving devices and hygienic equipment designs are just a few items topping bakers’ lists. Likewise, many bakers hope to see ideas for flexible automation.
“We recently invested in robotics and packaging, and now we’re looking at projects that can combine components as well as smaller systems that can handle labeling and weighing,” noted Dave Van Laar, president, Oak State Products.
Sanitary design continues to be one of the biggest trends in baking, and bakers looking for advances in this area will not be disappointed.
“When we evaluate equipment, we look at function first,” Mr. Van Laar explained. “If three different systems from three different manufacturers offer equal functionality, then we evaluate them on Food Safety Modernization Act requirements first and sustainability second.”And don’t miss A.B.A.’s E.L.D.C. leadership panel with executives from Bama, Bimbo, Dawn Food Products and McKee Foods. Tickets are available at the door. Finally, visit all of us from Sosland Publishing at IBIE Booth No. 5612.