May 04 - 06  •  Toronto Congress Centre
  Trade Show Hours: 12:00 noon - 5:00pm

A printable version of the program is available in PDF Format
Colour Brochure (634KB)
Black & White Brochure (410KB)

On-Line Registration Available

To keep your business successful, it's important to stay on top of what is happening in the baking industry. The 2008 workshop sessions will profile relevant and timely industry topics featuring renowned industry experts. And the social activities will allow you to enjoy fine food, great entertainment and the opportunity to network with friends and peers.

Sunday, May 04

BAC Annual General Meeting
8:30am - 9:30am
The annual meeting of members provides a review of the Association's activities over the past year as well as direction for the future.

New Product Showcase
9:30am - 12:00noon
Looking for the latest products, ingredients, equipment, technology and/or services. Let the New Product Showcase, which features multimedia presentations, be one of the first stops in your quest for information. The companies listed below will give you a 10 minute snap shot of their latest offerings and will have the items on display in their booth if you need more information.

• InnoSeal Systems
• Canbra Foods
• Coagel Corporation
• Intersteam Technologies
• ADM Milliing Company
• Fleischmann's Yeast
• One Way Disposable Piping Bags
• AKR Consulting
• Lesaffre Yeast
• Gluten Free Gourmet
• Nia Labelers
• Weston Bakeries Ltd/Ready Bake Foods
• Hollimex Products

Click here (PDF 44KB) for details on the above multimedia presentations

Welcome Reception
5:00pm - 6:30pm
Before heading off for dinner, join us at this reception. It's a great opportunity to relax and converse with friends and colleagues. Free admission, Cash Bar

Monday, May 05

Harold Lloyd, one of North America's top retail specialist will present two informative topics this morning.

Your Employee's First 30 Days
9:00am - 10:30am
Ever wonder how your newest employees are really treated during their first 30 days on the job? Sure, you have an idea, but do you really know? Harold will provide real life examples of the good, the bad and the very ugly way we introduce new employees to our world and you'll see that we are more of the culprit than the victim when it comes to new associate turnover. This session will show you the importance of evaluating your new employee orientation program and how to make the early phase of their relationship with your company infinitely more positive.

Fishin' For Sales?...Better Bait The Hook
10:45am - 12:00 noon
Minimal inflation, myriad new competitors and merchandisers preoccupied with ECR, ABC and category management…or worse, downsizing or merger-mania…no wonder sales are flat with few encouraging trends in sight. Meanwhile, your customers are being subjected to a shopping environment more and more devoid of sizzle. This tendency to move towards "plain vanilla" merchandising plays right into the hands of your competitors; the category killers, niche marketers and on-line operators. In this session you will:

• get in-store merchandising techniques that stimulate more consumer spending and maximize sales
• discover merchandising ideas that can be effectively implemented in 1, 10 or 100 days
• learn ways to invigorate employees with new and exciting ways to sell

Tuesday, May 06

Enhancing Your Attributes - Making Your Products Healthier!
9:00am - 10:30am
Trans Fat Free, reduced saturated fat, sodium and/or sugar, prebiotic, high fibre, whole grains are some of the buzz words used to sell products to today's informed consumer. Removing components or adding ingredients can improve the healthfulness of your baked goods. As well, including healthy attributes can help you stand out from the competition.

Presenters: Philip Lee Wing, The Food Development Group and Laura Pasut, Nutrition Consultant for the Grains--they're essential! Program

In this seminar you will learn about:

• which components should be removed and/or replaced to make your product both conform to legislative requirements as well as be on the cutting edge of healthy, while not impacting on taste, texture and operational attributes
• immediate product "fixes" to address upcoming government and consumer requirements/concerns while creating a platform for further health enhancement
  " ingredients - prebiots, omega-3, fax, fibre, micronutrients - that can be added to enhance your products. Why they are beneficial for your customers and how can you get these ingredients into your products? Can you ever be too healthy? At what stage is your product healthy enough?
  Why every business (or product) needs to vacate the middle and take a stand
  
• the challenges in making these changes to your product. Can these changes be accomplished in your product category? Are consumers willing and ready to pay for these enhancements? Can we get these products to market?

Communicating Changing & Complex Nutritional Messages to Consumers
10:45am - 12:00 noon
It's impossible for consumers to ignore the almost daily reports about diet and health - including conflicting headlines that leave many wondering if scientists are capable of making up their minds. Recent controversies over fish, dietary fat, carbohydrates, even Vitamin E, have raised questions and left many people wondering what to eat. At the same time, consumer interest in nutrition is at an all time high with whole grains, fibre and omega-3 fatty acids top of mind. In this session, Leslie Beck will share her insight into communicating complex nutrition messages. She will discuss consumer nutrition attitudes, knowledge and behaviours, current hot topics in nutrition and factors that shape our eating trends.

Presentor: Leslie Beck