2018 A.B.A. convention

WASHINGTON — Two panel discussions looking at opportunities for growth in baking will take place during the 2018 A.B.A. Convention Morning Business Session on April 16. The session is part of the annual meeting of the American Bakers Association scheduled for April 14-18 at the Phoenician in Scottsdale, Ariz.

“Leveraging the Power of Bakery to Drive Growth” will discuss combining the power of retailers and suppliers to influence consumers’ purchasing habits within the baking category. Todd Hale, principal of Todd Hale, L.L.C., will moderate the panel, which includes Rick Stein, vice-president of fresh foods for the Food Marketing Institute; Brian Dwyer, vice-president of manufacturing operations for The Kroger Co.; Andy Muler, executive vice-president of biobased ingredients for Corbion; and Carrie Jones-Barber, chief executive officer of Dawn Foods.

Mr. Hale also will present a report on the state of the baking industry that will analyze what drives shopping trips and what builds shopping carts.

“Todd’s exclusive baking industry data will offer A.B.A. Convention attendees new insight on retail impetus, specifically for A.B.A. member product categories,” said Robb MacKie, president and c.e.o. of the Washington-based A.B.A. “This impressive panel will supplement Todd’s presentation with case study examples of individual business successes and ideas.”

The second panel, called “All in the Family: Leveraging Innovation to Drive Growth,” will feature baking and supplier company executives exchanging perspectives on how they innovate to drive growth at a family business. Monica Watrous, digital senior media editor of Food Business News at Sosland Publishing Company, will moderate. Panelists include Lisa Turano, vice-president of legal for Turano Baking Co.; Todd Wallin, president of Ellison Bakery; Tom McCurry, managing director and chief operating officer for Cain Food Industries; and Morgan Murphy, vice-president of sales for Mother Murphy’s Flavors.

“Since many A.B.A. member companies are multi-generation businesses, the ‘All in the Family’ panel is well-positioned to discuss topics that impact numerous bakers and suppliers,” Mr. MacKie said. “The panelists will bring diverse expertise to the table as they discuss business partnerships and developments of the industry.”