It’s time to look to the future of baking. What will the industry look like in the years to come, and what’s the best way to get there? That’s the focus of BakingTech 2019: Baking a Fresh Future. The annual trade show and educational-focused sessions bring together the best and brightest minds of the baking industry for a week of networking, collaboration, and learning. Taking place Feb. 24-26 in Chicago, this year’s focus on the future couldn’t be more timely.
If you’re wondering why you should attend just another trade show, that’s not what this week is about.
BakingTech is hosted by the American Society of Baking (ASB), an organization of industry professionals with the goal of advancing baking and baking science technology. Made up of commercial baking professionals, food technologists, engineering, equipment, ingredient and service experts, ASB knows that success requires people, planning, resources, and perhaps most importantly, a community in which to practice your craft.
It’s these ideals that are weaved into the programing and sessions of BakingTech every year. As the baking industry’s leading technology conference and exposition, over 1,300 baking professionals participate to share knowledge and information.
The week includes:
- 30 innovative technical presentations
- Over 200 equipment and ingredient suppliers at the MarketPlace
- Professional workshops and luncheons
- Leadership Discussion where you can hear it first from the experts
Every year BakingTech has standout keynote speakers touching on relevant issues. This year, they will be:
- Dr. Morgaine Gaye, a renowned Food Futurologist, on the Future of Food.
- Tom Gumpel, CEO and Founder of MDJ Baking, Inc. and previously of Panera Bread, on Future Bread Innovation.
- Labor strategist John Frehse, Senior Managing Director for Ankura Consulting Group, LLC will speak on Negative Engagement: The Rise of the Hiring and Retention Crisis.
A spin on TED Talks, these will take place during the closing general session on Tuesday afternoon. Topics will be baking in space and home meal deliveries.
And don’t miss the opening reception on Sunday evening to see a self-enclosed bakery that mills, mixes and bakes bread in a 120″ x 53″ space.
Registration is currently open for BakingTech 2019. However, if you sign up before January, or are an ASB member, you can save on registration fees.
See you there!
When: February 24 – 26, 2019
Where: Chicago Hilton
Learn more: www.asbe.org/bakingtech2019/