VAIL, COLO. — On June 18, BEMA launched programming for its annual convention, held June 17-21 in Vail, with a discussion of processing needs for baked goods infused with cannabis and CBD products, one of the hottest issues facing the industry. Next, came a discussion with Josh Skow, president, and Jeremiah Tilghman, vice-president of operations, Canyon Bakehouse.
The executives of the Johnstown, Colo.-based gluten-free bakery discussed the challenges that come with producing gluten-free bread.
At the opening of the meeting, BEMA welcomed more than 360 attendees, roughly 10% of whom were first-time visitors, including new member companies and a record 39 baker guests.
As a new aspect of the convention program, BEMA took a few minutes between presentations to introduce bakers through brief, informal discussions about their operations and the needs that can be met through participation with BEMA.
“We are so thankful to all attendees, and especially excited to welcome all the newcomers, both bakers and members, to the convention,” said Paul Lattan, publisher, Baking & Snack, and 2018-19 BEMA chairman. “Our work at BEMA is to ensure that bakers continue to produce safe, high-quality baked foods in the most efficient way possible, and we are accomplishing that here.”
Throughout the week, other panels will discuss pet food processing, high-s.k.u. baking, new facility start-ups and more.