Welcome to the BSB Autumn Conference update. Between now and the end of August we will highlight individual key speakers and their topics. This week, we focus on two of our technical speakers, Stan Cauvain and Lin Carson.
Global Baking Challenges and Opportunities by Stan Cauvain, BakeTran
Stan Cauvain has long been recognised as one of Britain’s leading bakery and cereal scientists. Always at the forefront of leading changes, Stan will address three key areas in bakery around the need for innovation in both processing and in ‘healthy’ products and the need for technical skills in bakery – which has never been greater.
He will look at innovative ways to optimise production capacity and reduce energy costs. Both are vital in today’s competitive climate, especially for industrial bread bakers.
Secondly, while nutrition, health enhancing, and vegan are growing trends, how can bakers deliver products that also meet the taste and texture expectations of consumers?
Thirdly, to meet the twin challenges of the above, the necessary technical knowledge and skills must be systemised, so that each individual company can meet its customising needs for both products and processes. Stan will discuss how this can all be achieved.
Speaker bio: Stan Cauvain is a co-founder of the international baking consultancy BakeTran and has directed its work for the last 14 years. At the start of his career he had commercial experience in flour milling, bread production management and product development. He worked for many years on baking and milling research, firstly at FMBRA, Chorleywood, and later at Campden BRI, where he was Director of the Cereals and Cereal Processing Division for 10 years.
He has published 15 books, many on baking, and is a regular presenter at international baking and cereal technology events.
Your Bakery Queries Answered at the Click of a Mouse by Lin Carson, Founder and CEO, BAKERpedia
Lin Carson will speak about BAKERpedia, a digital website resource she launched in 2014 for use by the baking industry. While overseeing food safety, quality, co-manufacturing and R&D procedures with Wendy’s International and Dave’s Killer Bread, Lin discovered a gap in the sharing of technical information in the industry. She felt that a website resource such as BAKERpedia would allow ideas to thrive, improve efficiencies and encourage opportunities for growth, her ultimate aim being to strengthen the entire baking ecosystem.
The free-to-use BAKERpedia website enables bakers and technologists to find recipes, check ingredients, collaborate on industry knowledge through discussion forums, access training opportunities and chat with experts. BAKERpedia has over 700 freely accessible pages, with newly launched food safety topics, and a ‘BAKED in Science’ podcast series. Lin will discuss how the information on the website was created and how it is kept up to date.
Speaker bio: Lin Carson’s love affair with baking started over 25 years ago when she earned a BSc degree in Food Science & Technology at the Ohio State University. Keen on deepening her knowledge of baking, bread and grain product texture, she went on to earn an MSc and a PhD from the Department of Grain Science at Kansas State University. She worked for Wendy’s International and Dave’s Killer Bread prior to launching BAKERpedia.
Tackling the Issue of Reducing Sugar in Cakes by Gary Tucker Campden BRI
The Health and Nutritional Benefits of Tritordeum, a New Cereal by Etienne Vassiliadis Agrasys
Cricket Flour as a Protein Fortifier in Foodstuffs by Devon Petrie, National Bakery School
Making the Best of Cheese and Dairy in Bakery Products by Ciaran Lynch, Synergy
Novel Approaches to Increasing Fibre in Baked Goods by Nicole Maher, Campden BRI
Achieving the Queen’s Award for Enterprise by Dinnie Jordan, Kudos Blends
Benefits of Globalisation in Bakery by Cliff Irwin, Grupo Bimbo
Bakery Product Trends by Emma Clifford, Mintel
Pain Paillasse Long Fermentation Breads by Christian Pelisson
Maintaining Progress in a Champion Bakery by Gordon McGhee, MD, D McGhee & Sons
Insights into the real gluten-free needs and expectations of UK consumers by Anna-Lena Hamann, Dupont
Insights into the real gluten-free needs and expectations of UK consumers with audio by Anna-Lena Hamann, Dupont This is Lena’s PowerPoint presentation with her talk edited into it as a video file and synchronised to each of her slides. So not only do you view each slide, you hear what Lena said in her paper about the content of the slide.
Click download for a copy of the 2016 BSB Autumn Conference proceedings.
2016 Autumn Conference Programme
Growing a Business Today by David Garman, the Oakwood Partnership
Tesco Bakery Products by Gordon Gafa, Category Director, Bakery, Tesco
Bakery Market Trends by Matthew Verity, Research Director, Kantar
University College Birmingham (UCB) Bakery dept. video film; video presentations by 16 UCB students: and a question and answer session with 3 students and lecturer Sam Dowle
WHEAT MARKETS – Ensuring Consistent Quality in a Volatile World by Julius Deane, Wheat Director, Carrs Flour
7 Years and 7 Sites – the Genius Gluten Free Journey by Roz Cushieri, Chief Executive, Genius Foods Lt
Trailblazers Bakery Apprenticeship Scheme by Justine Fosh, Chief Executive, National Skills Academy
Using Social Medial to Increase Sales by Daniel Carr, PR Manager, Warings Bakery
British Society of Baking
Oxon OX27 0EX
Telephone: 01869 247098 / 277094
Fax: 01869 242979
British Bakels Ltd
Off Launton Road
Oxfordshire OX60 4TJ