ASB opens search for BakingTECH 2025 speakers

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ASB opens search for BakingTECH 2025 speakers

5 Apr 2024

Annie Hollon

Annie Hollon is a journalist, copywriter and social media strategist from the Dallas, Texas area. She found a love for magazine writing during her time at the University of Alabama where she graduated with a Bachelor of Arts, double majoring in public relations and English. Beyond writing, you can find her expanding her library, attempting to teach herself the guitar and trying new hobbies.

CARMEL, IN — The search for speakers for BakingTECH 2025 is on.

The American Society of Baking (ASB) is accepting content proposals through April 29 for next year’s event, which is set for February 16-18 in Orlando.

There are six possible presentation types for speakers to choose from:

Breakout Presentation — These 35-minute gathering feature a 25-minute presentation followed by a 10-minute Q&A session.
Breakout Panel Discussion — Panel discussion feature a 35-minute structured conversation between multiple experts (one or more panelists must be a baker) who share insights and trends and an audience Q&A.
Live Podcast Session — Podcasts are 30 minutes and recorded with a live audience. Each podcast must include a host and a baker participant.
- Note: Presentations given by suppliers must incorporate a baker’s perspective to balance the conversation. The baker perspective must be a representative of a baking company and should also speak to key takeaways from the presentation.
BAKE Talk — These10-minute in-person presentations take place on the BAKE Talk stage during the Marketplace. A 10-minute audience Q&A follows each speaker.
General Session (Main Stage) — These 30- to 45-minute presentations provide an opportunity to share content in the General Session.
Ideation Lab — In ASB’s version of the R&D bench top, 30-minute member-to-member exchanges spark innovative solutions.

ASB’s BakingTECH 2025 planning committee is interested in the topics listed below:

Emerging Technologies in Baking
- Automation and Robotics: Efficiency and innovation in production lines
- AI and Machine Learning: Enhancing quality control and predictive maintenance; solutions for the labor force/automation integration
- 3D Food Printing: Innovations in customized and intricate designs
- Blockchain for Traceability: Advancing supply chain transparency
- Equipment Control Advances: Streamlining diagnostics and reducing downtime
- CRISPR and AI in Agriculture: Impact on wheat and bread production
Food Safety and Quality Assurance
- Advanced Food Safety Protocols: Innovations improving hygiene and safety
- Sensory Analysis and Quality Control: Emerging technologies and methods
- Regulatory Compliance: Navigating global standards and local adaptations
- Certification Insights: Organic, gluten-free, and other certifications’ meaning, importance and differentiation strategies
- Operational Efficiencies: Innovations in changeover reductions and resource conservation
Sustainable Practices in Baking
- Eco-friendly Packaging: Solutions to minimize environmental impact
- Energy-efficient Technologies: Innovations like solar ovens and energy recovery
- Waste Management and Upcycling: Converting waste into valuable resources
- Employee Safety and Wellness: Promoting health in the workplace
Supply Chain Innovations
- Local vs. Global Sourcing: Navigating the challenges and strategies
- Supply Chain Resilience: Tactics for handling disruptions
- Logistics and Smart Technologies: Enhancements in transportation and supply chain efficiency
Trends in Retail
- Digital Strategies for Bakeries: Enhancing online presence
- Virtual Baking Experiences: Engaging customers digitally
- Digital Marketing Trends: Effective use of social media and influencers
- Consumer Behavior Insights: Trends in purchasing patterns
- Sourdough and Other Trends: Analysis of current manufacturing trends
Education and Workforce
- Training Future Bakers: Strategies and innovations
- Addressing Labor Shortages: Creative solutions and industry adaptations
- Collaboration Between Industry and Education: Enhancing workforce readiness
Product Development
- Innovative Use of Ingredients: Exploring non-traditional uses
- Clean-Label Advancements: Next steps in ingredient transparency
- Natural Additives: Impact on shelf life and supply chain
- AI in Product Development: Shortening development cycles and predicting trends
- Specialty Breads: Challenges with keto, gluten-free, and low-carb options

Members whose area of expertise is not listed above are encouraged to submit a paper sharing their expertise and innovations on unlisted topics.

All submissions will be subject to peer review by BakingTECH’s program chair and planning committee and evaluated on originality, significance, technical soundness and clarity of exposition.

For additional information and to submit a content proposal, visit the Call for Content: BakingTECH 2025.

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