In business as with life in general, taking on new ventures can be scary and risky. However, T.S. Eliot once “Only those who will risk going too far can possibly find out how far one can go.”

The organizers of the recent NEXUS baking industry event certainly were taking on a risk when they decided to put together a whole new conference for bakers and suppliers, when there’s already a nice buffet of both specialized and generalized food events for them to choose from, and their time is already at a significant premium.

However, those who attended NEXUS’s debut edition in Dallas in September largely felt the risk was one well worth taking. It looks like the organizers (the show was a joint effort between the American Bakers Association and the Bakery Equipment Manufacturers and Allieds) concur—the ABA and BEMA already have announced an encore will be scheduled September 30–October 3, 2024, in Washington, DC.

What did this brand-new event have to offer that might make it worth penciling in and spending 2024 travel budget bucks on a trip to the nation’s capital? Based on a combination of my own experiences at the event and conversations I had with the bakery producers and vendors in attendance, here’s a quick rundown:

Dynamic speakers
The days’ events kicked off with a keynote by former NFL journeyman JJ Birden, and while celeb speakers often entertain, Birden also informed with some useful lessons in how to (as his presentation title said) “Seize Your Opportunities.” Also taking the stage were ABA President/CEO Eric Dell; BEMA President/CEO Kerwin Brown; noted diversity, equity, and inclusion (DE&I) expert Chris Moreland, and more.

Informative sessions
Considering the show’s relatively modest size, NEXUS organizers managed to pack a lot of options into the agenda. One of the highlights was “Building a Digital Twin of a Food Processing Facility,” where Arizona State University professor Binil Starly outlined the concept—which offers the potential to save a lot of time, energy, and lost revenue—in terms even non-technical industry pros could grasp. Brian Summerall presented “Leadership Lessons from Ted Lasso,” which tied some solid advice to the beloved Apple+ show. Another saw representatives from US Bakery, General Mills, Intralox, and RealWear talk about the usefulness in wearable computers in food production environments.

Networking opportunities
The various luncheons, receptions, breaks, and other events afforded attendees myriad chances to rub elbows with colleagues, make new connections, and learn new things outside the classroom-like session settings. However, one of the most novel aspects of the NEXUS agenda were the Spark Sessions, which gave suppliers the opportunity to meet with producers, and vice versa, to talk about their needs. The sessions were closed to media snoops like me (the better to have productive business conversations), but the producers and suppliers I talked to felt the sessions made NEXUS worth attending.

Amazing food
While the meals, snacks, and desserts on the NEXUS menu might not be enough of a reason to choose to attend, they were very much appreciated. When you’re hosting scores of food industry professionals for several days of serious learning and networking, it’s good to feed them sufficiently to keep their energy up. When those food pros are bakery people, the bagels, muffins, breads, and other baked goods you offer better be up to standard—and for me, these were (especially the pecan bourbon bread pudding).

Fast forward to today, where candy and snack manufacturers are giving a frighteningly long list of options that puts the trick or treat offerings of yesteryear to shame. In addition to longtime favorite sweet treats, producers now offer a range of savory snacks and better-for-you offerings that even health-conscious parents won’t find scary. That’s It, for example, offers its Spooky Fruit Bites, which features 40 fun-size no-sugar-added fruit bars (half banana, half mango) in a festive pack. Hershey’s SkinnyPop savory snack brand sells its vegan, non-GMO popcorn in a 12-bag pack, complete with friendly monsters on the front. Also, chickpea snack maker Hippeas recently launched a limited-edition multipack of its Vegan White Cheddar Puffs, with spooky ghosts adorning the 12-count bag.

What snack or bakery events do you have on your agenda for the next couple months? Email me at spinnerj@bnpmedia.com and let me know. Who knows—maybe we’ll run into each other. SF&WB