Program
Program
Wednesday, May 27, 2026
Market tour (optional)
Visit/overview of bakery positioning in retail and chain distribution in the Nice area.
Welcome Address, introduction of sponsors and Networking Dinner (Hotel Moratoglou)
Welcome Address, introduction of sponsors and Networking Dinner (Hotel Moratoglou)
Thursday, May 28, 2026
Session 1 – Welcome
| Time and session # | Themes and Speakers | |
|---|---|---|
| 09:00 – 09:15 | S1.1 | AIBI President Welcome (Jean-Manuel Lévêque – CEO Novepan) |
| 09:15 – 09:30 | S1.2 | |
Session 2 – A thriving Bakery business: getting acquainted with latest economic and consumers trends
This session intends to review developments in the bakery business, including firsthand figures and statistics about the sector, as well as insights into the latest consumer trends. It will seek to identify the drivers of the market changes affecting the bakery business.
| Time and session # | Themes and Speakers | |
|---|---|---|
| 09:30 – 09:35 | S2.1 | Moderator introduction (Cyrille Filott, Global Strategist – Consumer Foods, Rabobank) |
| 09:35 – 09:45 | S2.2 | Sponsor introduction — Lesaffre — Florianne Dudragne (Baking Business Intelligence Manager) |
| 09:45 – 10:15 | S2.3 | European Bakery Markets: Legacy, Disruption, and Future Opportunities (Ségolène Foissac, Gira Foodservice) |
| 10:15 – 10:35 | S2.4 | Transformation of the bakery–pastry sector in France: how is the chain adapting to the European model and inspiring it? (Nicolas Nouchi) |
| 10:35 – 11:30 | S2.5 | Industry leaders panel discussion — Jan Hertz (Lantmännen Unibake), Peter Deriemaker (Puratos), Peter Van Den Berg (Pandriks) |
Session 3 – Sustainability at the core of bakery strategic agenda: the SWIE coalition of action
Sustainability is one of the identified drivers of business evolution. Together with its chain partners, the bakery sector embarked on an ambitious sustainability roadmap under the common banner of the Sustainable Wheat Initiative. One year after the SWIE symposium in Utrecht, which launched the coalition of action around this joined project, this session will review achievements and bring the audience up to the latest progresses and plan.
| Time and session # | Themes and Speakers | |
|---|---|---|
| 12:00 – 12:05 | S3.1 | Moderator introduction (Nele Van Malderen, Chair AIBI Sustainability Expert Group, LLBG Chief Communication & Sustainability Officer) |
| 12:05 – 12:10 | S3.2 | Sponsor introduction (Pierre Tossut, Puratos) |
| 12:10 – 12:25 | S3.3 | Short recap of the initiative, where we stand today, next steps (Nele Van Malderen) |
| 12:25 – 12:35 | S3.4 | One Bread, One Future, a collective commitment (Pierre Tossut, Puratos) |
| 12:35 – 13:00 | S3.5 | Coalition Panel discussion — Guido Vanherpe (La Lorraine Bakery Group), Pierre Tossut (Puratos), Leonhard Gollegger (GoodMills), Christophe Buren (Vivescia) |
Lunch and networking
Session 4 – Navigating Bakery into a new digital revolution era
For the bakery industry, the integration of digital and AI capabilities into our operations and processes is becoming increasingly important. This integration can improve quality output, reduce waste and energy consumption, help us achieve better sustainability goals, and automate customer service routines. This session will provide strategic and expert-level insights and good practices from various sectors and seeks to bridge them to bakery reality. It aims to provide an inspiring and interactive session, supporting participants’ strategic reflection, touching on opportunities, urgencies and mistakes to avoid when integrating AI.
| Time and session # | Themes and Speakers | |
|---|---|---|
| 14:30 – 14:40 | S4.1 | Moderator introduction (Dr. Diego Zunino, Associate Dean of Research at SKEMA Business School) |
| 14:40 – 14:50 | S4.2 | Sponsor introduction (Raymond Nogael, Mecatherm) |
| 14:50 – 15:10 | S4.3 | The Invisible Judges: How Online Reviews and AI Are Reshaping Business Reputation (Dr. Saverio Favaron, Associate Professor at SKEMA) |
| 15:10 – 15:30 | S4.4 | The Authenticity Premium: How Tradition, Place, and Perception Shape Competition (Dr. Laura Dupin, Faculty of Economics and Business, University of Amsterdam) |
| 15:30 – 16:00 | S4.5 | Interactive round table — Dr. Saverio Favaron (SKEMA), Dr. Laura Dupin (University of Amsterdam), Guillaume Duez (Mecatherm) |
Session 5 – International consumers and business trends
Adapting to consumers expectations, their behavioural and purchase evolution is a shared challenge for bakery business throughout the world. What can we mutually learn from bakery associations throughout the world?
| Time and session # | Themes and Speakers | |
|---|---|---|
| 16:30 – 16:40 | S5.1 | Moderator introduction (Jean-Manuel Lévêque) |
| 16:40 – 16:50 | S5.2 | Sponsor introduction (Jason Bowman, American Pan) |
| 16:50 – 17:10 | S5.3 | Internationalisation of the Bakery business (Cyrille Filott, Rabobank) |
| 17:10 – 17:20 | S5.4 | The Global Baking Council: introduction and membership (Samantha Moore, American Bakers Association) |
| 17:20 – 17:50 | S5.5 | Platform discussion: getting grasp on leading trends across regions — Denise Lee (Baking Association of Canada), Dimitri Fraeys (Conseil de la boulangerie du Québec), Samantha Moore (ABA), Lisa Lin & Howard Wang (Taipei Bakery Association), Tony Smith (Baking Association of Australia) |
| 17:50 – 18:00 | S5.6 | Signing ceremony of the Global Baking Council |
Gala dinner
Gala dinner
Friday, May 29, 2026
Session 6 – Nutrition and Health: a matter of corporate social responsibility and existential strategy
Consumer and public policy megatrends are heading towards a more plant-based diet and health-conscious nutrition. As a cereal-based food, bread should be a natural choice, yet its consumption is declining by about 2% per year. Bread matters, and it needs to seize this opportunity. This session will address why and how to do so.
| Time and session # | Themes and Speakers | |
|---|---|---|
| 09:00 – 09:05 | S6.1 | Moderator introduction (Mikkel Andersen, Global Category Manager and Health & Nutrition Lead, Lantmännen Unibake International) |
| 09:05 – 09:15 | S6.2 | Sponsor introduction (Pascal Philibert, Philibert Savours) |
| 09:15 – 09:45 | S6.3 | Setting the scene: WHAT, WHY + AIBI vision for Nutrition & Health (Mikkel Andersen) |
| 09:45 – 10:05 | S6.4 | Driving Whole Grain adoption throughout the Food Supply Chain (Caroline Sluyter, Whole Grain Initiative, Chairman of the Board) |
| 10:05 – 10:30 | S6.5 | Consumer Perceptions & Scientific Realities: Putting an End to Preconceptions about Bread, Nutrition & Health — Léa Ribet & Sandrine Cuisenier (Lesaffre) |
| 10:30 – 11:15 | S6.6 | Industry leaders Panel discussion — Didier Boudy (Melle Dessert), Andrew Pyne (FOB), Caroline Sluyter |
Session 7 – Adressing the drivers of the bakery business future; how will we re-invent bakery?
Which drivers for bakery business can we identify from the insights gathered over the congress? This session will bring the audience through an insightful take-home strategic basket filling.
| Time and session # | Themes and Speakers | |
|---|---|---|
| 11:45 – 11:50 | S7.1 | Moderator introduction (Didier Jans, AIBI Secretary General) |
| 11:50 – 12:25 | S7.2 | Industry leaders Panel discussion — Peter Boone (Vamo), Alessandro Angelon (Sammontana) |
| 12:25 – 12:30 | S7.3 | Closing address by the AIBI President |
Farewell lunch and networking
Program for accompanying persons
Thursday, May 28
| Time | Event |
|---|---|
| 9:00 am | Departure from Nice to Monaco by minibus via the Basse Corniche to enjoy the seaside views |
| 10:00 am – 12:30 pm | Guided walking tour of the Old Town (Monaco) |
| 12:30 pm – 2:00 pm | Lunch in Monaco |
| 2:00 pm | Departure for Èze |
| 2:45 pm | Perfume workshop at the Fragonard Factory-Laboratory in Èze (workshop + guided tour – duration: 1h15) |
| 4:00 pm – 6:00 pm | Walk through the village of Èze and guided tour of the Exotic Garden (the highest point in the village) |
Friday, May 29
| Time | Event |
|---|---|
| 9:00 am | Departure for Nice by minibus |
| 9:45 am – 12:15 pm | Guided walking tour of Old Nice |
| 1:00 pm | Return to the hotel |
The organiser reserves the right to change the program.