1. 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.

2. First BSB Conference 1955

4. The first conference achieved a very good attendance. Could the delegates have imagined that we would still be here 60 years later?

5. 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

6. 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

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

8. Magical Emotional Simplicity by Dr Peter Kenny, October, 1987

9. 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

10. 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!

11. 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

12. 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.

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

15. 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.

17. 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

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

19. BSB Present – the year in review Building 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

20. BSB Future – We are all increasingly ‘time poor’ Living in a changing world both personal and corporate BSB have to change too Reflect the changes we are seeing in the industry Commitments making forward planning harder Securing Speakers is a good example Social events Collaborate with others

21. Corporate support Funding key note speakers Consider changes to the existing conference format ½ conference day format Combine the conference with an evening event Charity events One event / year Weekend event Consider collaborations with other societies to boost everyone’s numbers & presence in the industry Build BSB presence @ other industry events Foodex, SAMB, BIA Consider social events in order to raise BSB’s profile Possible changes to the golf days Again consider collaborations Is a golf day the way forward. If not what are the alternatives?

22. BSB Future - Summary BSB wants to reflect the changing world BSB beginning to embrace some of these changes & will be doing more in coming months We 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