The origins of the BSB and how it has evolved since 1955 by Jim Brown, a Past BSB Chairman and a BSB a member for 41 years.Initially the British Chapter, American Society of Bakery Engineers, we have had nearly 600 conference presentations to date, together with many other events, and since 1990, our popular BSB Golf Day.

First BSB Conference 1955

First BSB Conference 1955

The first conference achieved a very good attendance. Could the delegates have imagined

that we would still be here 60 years later?

FIRST PROGRAMME OF PRESENTATIONS

Fermentation – Are our present methods in line with modern trends in the industry?

by Keith Curtis

Fats and their Function in Flour Confectionery by John Price

The Guarding of Bakery Machinery

by R Stockbridge

Mould Inhibitors by Dr John Coppock

The Mechanical Handling of Flour by D E Baker

The Future of Fuel Oil in the Baking Industry

by J A Bolt

To go on such a Study Tour to America, these members would have held senior positions in their companies and many would be bakery owners, with many large bakeries still being in private hands in 1961.

A Study Tour to America in 1961, which included the Atlantic City Bakery Exhibition

Conference lunches used to last for two hours, plus the luncheon speeches!

Magical Emotional Simplicity by Dr Peter Kenny, October, 1987

Bakery technologist and flavourist, speaker Ken Mulley, centre, with Past BSB Chairman and NA President Roy Flint, right, and member Geoff Gilbert

Lifting the Lid Off Flavours, by Ken Mulley, March 1980

In a excellent presentation on Flavours for bakery products, Ken Mulley used this cartoon to stress the need for attention when adding flavours to mixes!

Part of a wonderful range of chocolates produced by Jean Grieves, who gave full information on their ingredients and production.

Hand Made Chocolates by Jean Grieves, November 1989

In November 1978 the renowned Surgeon Denis Burkett gave an outstanding and passionate presentation on the importance of Fibre in the Diet for the prevention of a wide range of diseases commonly found in countries with an affluent lifestyle.

A balanced diet, rich in fibre, including wholemeal and fibre enriched breads.

The conference printed proceedings booklet has always been an important part of BSB Membership. Moving to a full colour publication, see following slide, greatly increased its value, particularly for tables, graphs and pictures of slides.

Business psychologist Kevin Kingsland demonstrated how psychology could be used to sell a range of products, including Pet Rocks in the above example!

END OF JIM BROWN’S PRESENTATION

‘Bringing the Baking Industry Together’, by Paul Turner, Vice Chairman and Mike Bagshaw, Chairman, British Society of Baking

BSB Present – the year in reviewBuilding stronger links with the CBA, ABST and SAMB

Added new committee members & more to come

Started a process of rebranding

Launched a new website

Introduced a new 60 year logo

Released ‘members only’ papers from past conferences

Communicating through social media

Mailchimp

Repositioning the BSB to reflect changing environment

Invested £15k back into the industry over the last 12 months

BSB Future – We are all increasingly ‘time poor’Living in a changing world both personal and corporate

BSB have to change tooReflect the changes we are seeing in the industry

Commitments making forward planning harder

Securing Speakers is a good exampleSocial eventsCollaborate with others

Corporate supportFunding key note speakers

Consider changes to the existing conference format½ conference day formatCombine the conference with an evening eventCharity eventsOne event / yearWeekend event

Consider collaborations with other societies to boost everyone’s numbers & presence in the industryBuild BSB presence @ other industry events

Foodex, SAMB, BIAConsider social events in order to raise BSB’s profilePossible changes to the golf days

Again consider collaborationsIs a golf day the way forward. If not what are the alternatives?

BSB Future - Summary

BSB wants to reflect the changing worldBSB beginning to embrace some of these changes & will be doing more in coming monthsWe will shortly issue a Survey to gauge opinion

Member’s opinions needed on the changes to move the Society forward

Ensure the BSB is well positioned in order to maintain a prominent position in the Baking Industry now and into the future