April 2016

newsw w w. b e m a . o r g

I N S I D E T H I S I S S U E :

IBIE B.E.S.T. in Baking

Winter Summit 2016

Chairman’s Message Emily Bowers Gulfood Scholarships

Winter Summit 2016 | Highlights

Attendees at BEMA’s Winter Summit are already shouting “I LOVE BREAD!”

BEMA to Partner with Grain Foods Foundation to Shout: I LOVE BREAD!

BEMA and the Grain Foods Foundation announced a joint effort that will utilize ‘I LOVE BREAD’ as a rallying cry for the industry. Both organizations have committed a combined $125,000 to create a dedicated content series —vibrant, compelling and unique social media posts that are connected through

a common theme or style and can be shared across social media channels.

Both organizations were inspired to act by Oprah Winfrey’s declaration of love for bread on January 26 that caused stocks to soar, social media to buzz and headlines to highlight the $12.5 million earned through her single tweet.

“GFF and BEMA took immediate action to dedicate resources to leverage the proclamation on behalf of the entire baking industry,” said Terry Bartsch, BEMA Chairman. “We’re excited to be able to capitalize on this moment in time and to give people the permission to declare their own love for bread.”

“This is a chance not only to publicly promote bread, but also remind consumers that breads and grains are an essential part of a healthy eating pattern,” said Christine Cochran, executive director of the Grain Foods Foundation. “We are thrilled that BEMA has joined us in telling that message in this unique way.” n

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Be Among the B.E.S.T. in Baking

Do you have what it takes to be among the B.E.S.T.? Enter IBIE’s B.E.S.T. (Becoming Environmentally Sustainable Together) in Baking Program to receive recognition for your sustainable advancements. Together with Snack Food & Wholesale Bakery, IBIE will honor participants in the following areas:

n INGREDIENTS: Ingredients that improve sustainability in agricultural sourcing, renewability, processing of the ingredient, improving bakery process efficiency, and facilitating clean labels.

n EQUIPMENT: Bakery and warehouse equipment that improve sustainability in manufacturing of the equipment, implementation of sanitary design principles, improving bakery process efficiency, minimizing energy and resources, and facilitating clean labels.

n PACKAGING: Packaging materials that improve sustainability in sourcing of materials, minimizing production and distribution energy and resources, and streamlining recycling or composting.

n LOGISTICS: Logistics solutions like computer hardware and software, facility design, and fleet management that improve bakery sustainability initiatives.

IBIE is right around the corner and BEMA members—as committee members, exhibitors and sponsors—are working to make this the biggest and best show ever. We encourage all exhibitors to download the timeline and checklist from bema.org/ibie.

If you missed the pre-exhibitor meeting in January, don’t miss out on these important tips to help you get the most out of IBIE!

Exhibitors can find additional online resources at ibie2016.com including:

• Media Advertising Guide• Sponsorship Opportunities• Partners in Promotion Resources• TrafficBoost• Housing• Exhibitor Manual

Let the countdown down begin…. n

IBIE’s All-American Tailgate Party Kick off IBIE 2016 at the All-American Tailgate party! Held right on the show floor on opening night, from 4:30 PM – 6:30 PM, this new networking reception is a full-contact, action-packed, high-stakes affair. Oh, and there’ll be sports, too…many BEMA members and other industry allies have confirmed tickets for this spectacular new networking event.

SCORE BIG: For just $45 you get unlimited tailgate fare, drinks, live music, interactive games—and best of all, a casual environment to network with key colleagues and suppliers from around the world!

Purchase tickets through the exhibitor registration portal. Tickets will be mailed along with your badges for participants located in the U.S. who register before the Sept.15 deadline. All other tickets will be available for pick-up onsite in the Registration Area.

SPONSORS:

Just Announced:

APPLICATIONS ARE DUE JULY 1, 2016 – DON’T DELAY!For more information about the program criteria, and to submit an application visit www.IBIE2016.com/BEST-IN-BAKING-PROGRAM

The coveted B.E.S.T. in Baking designation brings with it a bevy of benefits including a feature in Snack Food & Wholesale Bakery’s pre-show guide, IBIE pre-show promotions, industry press releases, inclusion in www.IBIE2016.com and the mobile app, as well as onsite in the B.E.S.T. Baking Lounge and official show directory. n

IBIE Checklist for Exhibitors

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Winter Summit 2016 Impacts More Members than Ever

B EMA’s meetings impact more and more members every year. At the 2016 Winter Summit, held February 27-28, we welcomed 28 first-time attendees, the most ever for this event. They attended

at the recommendation of colleagues and to connect more with others in the industry.

This year’s Winter Summit delivered networking and education in an impactful one-day schedule. The focus of the meeting were informational sessions on IBIE and BIF and a preview of the April Strategic Project Management workshop.

IBIE Chairman, Mike Cornelis (American Pan), along with Kimberly Hardcastle-Geddes and Jacquelyn Wells (MDG)

IBIE Chairman, Mike Cornelis (American Pan) delivered an in-depth IBIE 2016 update designed to get BEMA members excited for the show.

BEMA welcomed a record number of first-time attendees, including Brad Winnaman (Revent) introducing himself at the General Membership Meeting.

Charles “Chas” Campbell challenges members to achieve “Flawless Execution.”

and Kerwin Brown, BEMA, President/CEO, presented an in-depth update on IBIE 2016 as well as a report on how IBIE will deliver more customers than ever to the show and tactics for attracting those attendees to the booths.

Winter Summit attendees got involved in selecting a topic for the Baking Industry Form (BIF) to research and present on at BEMA’s Annual Meeting in June. BIF asked members in attendance to vote on three topics via live poll. Mike Fronczak (Dawn Foods) and Nick Magistrelli (Rademaker USA) described three topics: millennials in the workforce, the impact of the Food Safety & Modernization Act (FSMA) on BEMA members and improving changeover efficiency; the audience overwhelmingly selected FSMA Impact. BIF will research and gather resources on FSMA and specify how the new laws, which go into effect in September, will impact food producers’ equipment and ingredient needs.

Winter Summit also featured a preview of the BEMA-U Strategic Project Management workshop April 4-6. BEMA’s partner for this workshop, Charles “Chas” Campbell of AfterBurner, presented an overview of the Flawless Execution model which will be the centerpiece of the April workshop. He introduced models for developing mission planning and debriefing to incorporate best practices into your own business systems.

The one-day schedule incorporated networking opportunities for first-timers and long timers alike including a welcome reception, first time attendee dinner and luncheon. The first-time attendees discovered what BEMA members appreciate most describing BEMA as “a very dynamic group” and “a great place to build long-term relationships.” n

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A s It was GREAT seeing everyone in Chicago for Winter Summit. At this meeting there were a couple of FIRST’s. We tried out a new schedule holding the committee meetings, general sessions, BEMA-U and our luncheon all on Sunday. All meetings were well attended. After reviewing the comments, we will discuss if we continue with this schedule next year. Another first; we had over 28 first-time attendees. This is proof that BEMA is growing and getting stronger.

Speaking of STRONGER, our BEMA-U offerings continue to grow. During Winter Summit, our partner, Afterburner gave us a sneak peak of our Strategic Project Management seminar being held in Cleveland Ohio April 5 & 6th. We also have High Performance Leadership, Learn to Train and Sanitary Workshop this year as well. Leading our BEAM-U offerings, I’m proud to welcome Emily Bowers, the newest member of the BEMA team and wish her luck.

BEMA’s annual meetings have been historical. This year will be no different. We are headed to the mountains of Virginia to The Omni Homestead Resort which is celebrating its 250th Anniversary. This is a very family-friendly resort with a lot of activities to do on-site including golf, skeet shooting, archery, fly fishing, horseback riding, canoeing, kayaking, mountain biking, Segway tours, paintball and, of course, a great pool that includes a lazy river and two water slides. But wait there’s more…

We have also been hard at work developing a program that will benefit each of your organizations. We will have a record number of key decision-making bakers in attendance from around the world, including Baking Hall of Fame member Jonathan Warburton from the UK’s leading baking company. Jonathan will share his company’s story and history with our families on Saturday morning. Other baker panels include Niche Baking in the Northeast; Salty, Savory Snacks, European Baking Industry and, of course, we will hear from our BIF panel. Back by popular demand is BEMA Connect. We again will pair up bakers and BEMA members for one-on-one, fast paced business meetings. We are also hard at work creating key networking opportunities with our receptions, golf outing, group tours, afterglow, and small group dinners. Are you ready?

I look forward to seeing each and every one of you at The Homestead. It promises to be an HISTORICAL time.

Terry Bartsch, BEMA Chairman, Shaffer Manufacturing

C H A I R M A N ’ S M E S S A G E

Terry Bartsch BEMA Chairman

Shaffer Manufacturing

REGISTRATION NOW OPEN!BEMA has redefined networking with our Annual Meeting. Join us for one of the industry’s most unique networking venues.

Register now at www.bema.org

Our baker guests include:Jesper Albertson, Lantmannen – UnibakeRobert Benton, Flowers FoodsScott Carpenter, Savory StreetJeff Dearduff, ARYZTAMike Fronczak, Dawn FoodsBrandon Heiser, AbiMarMargaret Ann Marsh, Flowers FoodsCharlie Moon, Flowers FoodsJohn Mulloy,151 FoodsAudrey St. Onge, SafewayRalph Palotta, Tate’sAlejandro Molano Parra, Productos RamoMark Porter, Aunt Millie’sMike Porter, New HorizonsMario Somoza, Pan PepinKarl Thorson, General MillsGreg Tourfayan, ToufayanJonathan Warburton, Warburton’s...and more to come!

2 0 1 6 A N N U A L M E E T I N G

JUNE 22-25, 2016OMNI HOMESTEAD RESORTHot Springs, Virginia

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BEMA welcomes Emily Bowers to its team as the Director of Education and Professional Development. Emily will steward BEMA’s educational programming, BEMA-U, by working with members to identify their training and education needs.

“My plan is to leverage the parallels between market trends and known industry expertise to create relevant, best-in-class training solutions,” says Emily. “Engaging our members in a thoughtful needs assessment, as well as reflective dialogue, will guide me in the design and development of BEMA’s future educational offerings.”

The current structure of BEMA-U offers a core of three courses focused on leadership skills, as well as two technical workshops. While maintaining a focus on leadership development, BEMA plans to expand the core curriculum to an ensemble of learning experiences that culminate in an industry-recognized certification. Providing a growing variety of supplemental offerings that are appealing to all audiences in the baking industry is another important component to the evolution of BEMA-U.

Emily’s professional career began in public schools including experience as an instructional designer at the post-secondary level. In her years as a performance consultant, Emily specialized in project management, program facilitation, train-the-trainer, and performance improvement in a variety of business sectors including education, manufacturing, and non-profit. In her most recent role, Emily managed the learning and organizational development function for a global leader in the manufacturing of packaging solutions. She brings with her several professional certifications, as well as a Bachelor’s degree in Elementary and Early Childhood Education from Northwest Missouri State University and a Master’s degree in Curriculum Development from Baker University. n

Emily Bowers to Lead BEMA-U

Exhibit at Gulfood ManufacturingNovember 7-9, 2016 | Dubai World Trade Centre

Gulfood Manufacturing is the biggest food and beverage processing event in the MEASA Region. This sold-out show has over 1,400 exhibitors representing 58 countries and over 29,000 visitors. Gulfood Manufacturing hosted one of the region’s biggest buyer programmes with over 2,000 top senior executives from key global companies within the food and beverage manufacturing industry. BEMA is partnering with Oak Overseas, Ltd. to provide member companies with the exclusive opportunity to have reserved space in this more prominent USA Pavilion.

BEMA welcomes MEASA visitors at Gulfood Manufacturing.

Visit www.bema.org/internationaltradeshows to view the 2015 post show report and download the 2016 booth space details and application.

Contact Kerwin Brown at kbrown@bema.org/913-338-1300.

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2016

APRIL 4-6 Learn to Train Cleveland, OH

4-6 BEMA-U: Leadership Skills Program – Strategic Project Management Cleveland OH

29-30 American Pie Fest Orlando, FL

MAY 1-3 Canada Bakery Showcase Ontario, Canada

18-19 TIA Convention San Diego, CA

JUNE 5 MWATBI Golf Tournament Kansas City, MO

5-7 Sosland Purchasing Seminar Kansas City, MO

21-25 BEMA Annual Meeting Hot Springs, VA

SEPTEMBER 12-14 BEMA-U: Leadership Skills Program – High Performing Leadership I Cleveland, OH

OCTOBER 8-11 IBIE Las Vegas, NV

24-26 BEMA-U: Leadership Skills Program – High Performing Leadership II Kansas City, MO

NOVEMBER 7-9 Gulfood Manufacturing Dubai World Trade Centre

2016 Calendar of Events

10740 Nall Avenue, Suite 230Overland Park, KS 66211, U.S.A.

Tel: 913-338-1300 • Fax: 913-338-1327E-mail: info@bema.org

Web site: www.bema.org

Official Publication of: BEMA

This newsletter is published by BEMA, an international, non-profit associationthrough which members coordinate

their efforts to progressively serve the baking and food industries.

Terry Bartsch, Shaffer ManufacturingChairman of the Board

Kerwin Brown, President & CEO

Find Us on online: www.facebook.com/BEMAConnectsYou linkedin.com/company/bema

Congratulations 2015 Scholarship Recipients Action Duct Cleaning Co Fernando Rivas Robert Verougo

Colborne Foodbotics Lisa Hynes

Banner-Day Mike Bismack

Unifiller Raj Jawanoa Alan Tang

BEMA’s scholarship program provides funds for individuals attending a variety of educational programs. Apply online at bema.org/scholarships.