Baking & Snack - February 2025 - 19
IBIE COMMITTEE: ALLEN WRIGHT SPECIAL REPORT
early adoption
Allen Wright, vice chair of IBIE 2025, shares how automation
has led to efficiency and a reduced reliance on labor
by Charlotte Atchley
The speed of change when it comes to technology
- whether cell phones or ovens - continues to
increase exponentially. It's something that can be difficult
to keep up with. In light of the labor challenges
that were exacerbated over the past four years, Allen
Wright, president of Hansaloy and vice chair of the
planning committee for the 2025 International Baking
Industry Exposition (IBIE), said there is even more
need for automation to advance and bakeries to
adopt it quickly.
" Labor has fundamentally changed the way people
look at a project and how they justify an investment, "
he said. " Projects that maybe weren't doable
five or 10 years ago are now more palatable today
because of the challenges associated with labor. "
In today's baking world, it is no secret that workers
on the production room floor, especially skilled
positions like maintenance engineers, are difficult to
find. Production operators can be difficult to retain
due to the long hours and nature of the work. It's
been well-documented since the COVID-19 pandemic
that baking companies have turned to automation to
reduce their reliance on humans.
" Today, challenges that a baker used to solve by
hiring people might be solved with a robotic solution, "
Wright explained. " That doesn't mean bakers
still don't need people, but bakers need employees
with a different skill set. That's what I would say has
changed so much: the workforce today versus even
10 years ago but certainly 30 years ago when I first
started. "
During the past three decades, Wright said
bakeries have become more automated than ever.
If bakers are looking to solve their labor challenges
through automation, attending IBIE 2025 in Las
Vegas, Sept. 13-17, is a must.
" There is no other place where you can go and
see so much equipment on the show floor, get your
hands on it, watch what it can do and understand
bakingbusiness.com | february 2025 | Baking & Snack
19
what it can do, " he said. " It's not just about seeing
one vendor's equipment come to life, but you can see
every solution, ask questions and decide what's best
for your bakery. "
Whether bakers attend IBIE 2025 looking
for automated solutions to reduce
reliance on labor or improve efficiencies,
sanitation or sustainability, Wright is
confident they will find it on the show
floor. Artificial intelligence (AI), he
suspects, is the future of the industry,
though it's unclear how quickly it will be
adopted.
" It will probably be adopted faster than
previous technologies, " he said. " It's hard to predict
where AI will take the industry, but I think it has the
best chance to change things for the better. "
While AI will certainly have an impact, he said,
the baking industry will always require people.
" Businesses are built on people, and that won't
change, " Wright said. " It will change the skills companies
are looking for. AI and automation don't lead to
zero jobs because both will always require people to
run them, just people with different skills. "
*
Allen Wright
Technology
evolves quickly,
giving bakers
more solutions
to reduce their
reliance on labor.
Above: IBIE, Circle: BEMA
http://www.bakingexpo.com/
http://www.bakingexpo.com/
http://www.bakingbusiness.com
Baking & Snack - February 2025
Table of Contents for the Digital Edition of Baking & Snack - February 2025
Baking & Snack - February 2025 - Intro
Baking & Snack - February 2025 - 1
Baking & Snack - February 2025 - 2
Baking & Snack - February 2025 - 3
Baking & Snack - February 2025 - 4
Baking & Snack - February 2025 - 5
Baking & Snack - February 2025 - 6
Baking & Snack - February 2025 - 7
Baking & Snack - February 2025 - 8
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Baking & Snack - February 2025 - 12
Baking & Snack - February 2025 - 13
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Baking & Snack - February 2025 - 18
Baking & Snack - February 2025 - 19
Baking & Snack - February 2025 - 20
Baking & Snack - February 2025 - 21
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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