One of the industry’s biggest issues in the past five years has been the labor shortage. Accelerated retirements brought on by the pandemic led to a gap in knowledge in wholesale bakeries across the United States, pointed out Kim Albers-Nisbet, chief executive officer of United States Bakery, (DBA) Franz Bakery, Portland, Ore., and member of the planning committee for the 2025 International Baking Industry Exposition (IBIE). While these gaps have been a strain on the industry, she has also seen it as an opportunity for technology and its adoption to advance.

“We’re seeing advances that we haven’t seen in previous decades,” she said. “With the workforce being challenged, robotics is at the forefront for repurposing our workforce, but artificial intelligence (AI) is playing a large part in the workforce evolution too. While the full effects of AI remain to be determined, some early signs have us really excited about the knowledge base it could potentially be for our employees on the production room floor.” 

Albers-Nisbet noted that training and support are critical to the success of those on the production room floor. She’s optimistic that while it’s early for AI, these programs are a part of the solution. At IBIE 2025, which will be held Sept. 13-17 in Las Vegas, AI will be top of mind. 

“We’ll be looking at how the equipment is going to adapt and become part of that AI knowledge base,” she said. 

On the education side, Albers-Nisbet praised the IBIE committee for deciding to include IBIEducate within the cost of registration. While attendees can add on hands-on workshops for an additional fee, the rest of IBIEducate and show floor demos will be complimentary with registration. 

“Everyone who attends IBIE is a sponge for knowledge,” she said. “People come wanting to see the latest trends in action, learn about emerging technology and discover opportunities for growth. And with the show being only every three years, so much has happened in those three years with technology.”

Bakers are also facing regulatory changes. Earlier this year, the US Food and Drug Administration banned Red No. 3 for its link to cancer in rats. California’s law removing food additives linked to hyperactivity in children from school meals is also on Albers-Nisbet’s radar. 

“Those are all important things, but they have to be implemented in partnership because bakers might want to make a move in our formulation, but there might not be enough options to move into those new ingredients,” she said. 

As the baking industry converges on Las Vegas this fall, these issues will be top of mind. But Albers-Nisbet encouraged attendees to see IBIE 2025 as a way to prepare for future growth.