The 2018 BEMA Convention will take place June 19-23 in Cabo San Lucas, Mexico.

OVERLAND PARK, KAS. — Four education sessions will take place during the 2018 BEMA Convention, set for June 19-23 in Cabo San Lucas, Mexico. The seminar will feature Customer Panels that cover a broad range of topics such as the Chinese and Latin American baking industries, donuts, sweet goods and lean manufacturing practices.

“We worked to bring bakers from different backgrounds to this year’s convention,” said Jim Warren, co-chair of BEMA’s Convention and Programs Committee and vice-president of Exact Mixing, Reading Bakery Systems. “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.”

Dave Hipenbecker, senior director of engineering, Hostess
The first Customer Panel will kick off on Wednesday, June 30, and cover the donut segment. Speakers will address challenges such as shelf life and trans-fat reformulation. It also will cover how BEMA members can support them as production increases. Presenters include Dave Hipenbecker, Hostess; John Dairman, Donut Peddler; and Bruce Pronschinske, Kwik Trip.

Following that session, the Baking Industry Forum (BIF) will lead an interactive discussion on lean manufacturing. The group will focus on the workplace culture associated with successful lean execution, as well as the popular 5S strategy. BIF baker members in attendance will include Brandon Heiser, Roskam Baking; John Mulloy, 151 Foods; Mike Porter, Genesis Baking Co.; Audrey St. Onge, SK Foods; Karl Thorson, General Mills; and Pat Wilkens, Highland Baking.

Mark Bendix, Bimbo QSR
On Thursday, June 21, leading bakers from 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 will discuss growing trends in the market. The presentation is the second part of a two-part series exploring China and its growth potential. 

A sweet goods session taking place that same day 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.  

On Friday, June 22, Maria Gollo, innovation/global marketing, Grupo Bimbo, will discuss growth and consumer trends in Latin America and how both can affect production requirements.

To wrap up the education sessions, these speakers and additional guests will participate in BEMA Connect. Similar to “speed dating,” BEMA Connect gives attendees the chance to meet one-on-one in 15-minute sessions with bakers in attendance. 

To learn more about the BEMA Convention and to register, click here