A Bigger Bite of the International Pie

For 2019, IBIE’s focus is about being bigger and better. Sure, we want to generate excitement around our growing global trade show, but this also reflects what’s happening currently. The international presence is on the rise with IBIE 2016’s attendees representing more than 100 countries and more than 30 percent of total attendance. We want to keep that momentum rolling.

How does IBIE make that happen? Well, as I’ve now passed the gavel of IBIE Chairman to Joe Turano, my next role allows me to personally get involved in our global expansion—as international task force chair I’ll be 100% focused on global growth.

Michael Cornelis at IBIE 2016

Our work next year is very exciting. In 2018, we have an international road show campaign taking us to top baking industry events in Latin America, Europe and Asia. By engaging more baking professionals from countries like Australia, Chile, Japan, France and the Netherlands, IBIE can bring global perspectives together and work as one to support our mission to advance the industry.

This strategy is rooted in hard statistics. Like the fact that with 40% market share, the European region is the largest in bakery products consumption. The insight that India, China, Brazil, Argentina and South Africa are the current attractive markets with large populations seeking ready-to-eat foods. And the knowledge that Asia Pacific is one to watch with opportunities through greater market penetration and rising per-capita income. The numbers add up to opportunities for industry growth everywhere.

And while we know the overarching push toward nutritious, convenient and indulgent options is present globally, so is the demand for unique spices, flavored baked foods and high-quality ingredients originating from regions around the world. There’s no better place to showcase, exchange and capitalize on these opportunities than on the global stage at IBIE.

As a committee, we’ve worked tirelessly to create the most diverse event as well. Historically the Baking Expo™ has been a home retail and wholesale bakers looking to find the exhibitors, education and events targeted to them. But we’ve carefully grown the event to be a place where producers of snacks, tortillas and pizza dough can develop their businesses with new contacts and fresh opportunities to expand their businesses.

In short, we’ve created the destination where everyone in baking wants to be, and we’re committed to helping more people from across the globe get to know the show and understand why they need to be there.

Our road show begins in April 2018 through July of 2019:

FHA: April 24-27, 2018 Singapore

Bakery China: May 9-12, 2018, Shanghai

Mexipan: August 2018, Mexico City

iba: September 15-20, 2018, Munich

Gulfood Manufacturing: November 6-8, 2018, Dubai

MOBAC: February 2019, Osaka

FIPAN: July 2019, Sao Paulo

If you’re attending any of these, I encourage you to drop by and say hello. Until then, join our social media channels now to find out more information.

I hope to see you on the road!

Michael Cornelis

IBIE NAMED IN THE GOLD 100 CLASS OF 2017

The International Baking Industry Exposition (IBIE), commonly known as the Baking Expo™ and North America’s largest baking industry event, has been honored with the Trade Show Executive Gold 100 designation. This prestigious accolade signifies that IBIE is one of the 100 largest shows in the U.S. and is among the elite of the biggest and best exhibitions held in 2016.

IBIE received this recognition as a result of growing attendance and exhibitor numbers achieved at the 2016 show. 2016 marked a monumental year for IBIE as it was the largest show to date. The event welcomed 1,000 exhibitors—340 new to IBIE, representing a 28 percent increase over 2013 and spanned 700,000 square feet of exhibit space in the Las Vegas Convention Center. Attendance also showed an upward trend with 23,000 registered attendees—a 9 percent increase over 2013 and 65 percent increase over the last decade.

“Following an incredible 2016 show, we are thrilled to be recognized with this award,” said IBIE Chair, Joseph Turano, President of the Turano Baking Co. “A special thank you and acknowledgment must be given to the IBIE community—it is because of your support and passion for the industry that we have experienced this growth and are now being honored with this prestigious achievement. Being recognized in this way gives our team even more inspiration to build on the success for another record-setting show in 2019.”

IBIE is recognized as the grain-based food industry’s largest, most comprehensive trade event in the Western Hemisphere—bringing together the entire professional baking community every three years to launch new products, highlight the newest baking technology and showcase innovations in supply and ingredient solutions and equipment, allowing attendees to get everything they need, all in one place. IBIE provides unparalleled access to the tools and resources needed to maximize attendees’ baking business success, including the opportunity to connect with colleagues and learn from top baking and business professionals.

The IBIE team will receive the award during TSE Gold 100 Award Gala slated for September 27-29, 2017 at The Ritz-Carlton Half Moon Bay outside San Francisco.

The International Baking Industry Exposition (IBIE) Named in the Gold 100 Class of 2017 by Trade Show Executive Magazine

IBIE’s Efforts to Think Bigger, Think Broader has
Resulted in Being Recognized with the Gold 100 Designation

Washington, D.C.— The International Baking Industry Exposition (IBIE), commonly known as the Baking Expo™ and North America’s largest baking industry event, has been honored with the Trade Show Executive Gold 100 designation. This prestigious accolade signifies that IBIE is one of the 100 largest shows in the U.S. and is among the elite of the biggest and best exhibitions held in 2016.

IBIE received this recognition as a result of growing attendance and exhibitor numbers achieved at the 2016 show. 2016 marked a monumental year for IBIE as it was the largest show to date. The event welcomed 1,000 exhibitors—340 new to IBIE, representing a 28 percent increase over 2013 and spanned 700,000 square feet of exhibit space in the Las Vegas Convention Center. Attendance also showed an upward trend with 23,000 registered attendees—a 9 percent increase over 2013 and 65 percent increase over the last decade.

“Following an incredible 2016 show, we are thrilled to be recognized with this award,” said IBIE Chair, Joseph Turano, President of the Turano Baking Co. “A special thank you and acknowledgment must be given to the IBIE community—it is because of your support and passion for the industry that we have experienced this growth and are now being honored with this prestigious achievement. Being recognized in this way gives our team even more inspiration to build on the success for another record-setting show in 2019.”

IBIE is recognized as the grain-based food industry’s largest, most comprehensive trade event in the Western Hemisphere—bringing together the entire professional baking community every three years to launch new products, highlight the newest baking technology and showcase innovations in supply and ingredient solutions and equipment, allowing attendees to get everything they need, all in one place. IBIE provides unparalleled access to the tools and resources needed to maximize attendees’ baking business success, including the opportunity to connect with colleagues and learn from top baking and business professionals.

The IBIE team will receive the award during TSE Gold 100 Award Gala slated for September 27-29, 2017 at The Ritz-Carlton Half Moon Bay outside San Francisco.

IBIE 2019 will be held September 8-11, with a full day of education on September 7. The show will stage at the Las Vegas Convention Center, Las Vegas, Nevada.

For more information about IBIE, visit www.IBIE2019.com.

###

About IBIE:
IBIE
, sponsored by the American Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA), is recognized as the grain-based food industry’s largest, most comprehensive trade event in the Western Hemisphere. A “working show,” where millions of dollars of business is conducted daily, IBIE brings the entire professional baking community together, offering the complete range of equipment, supply and ingredient solutions and showcasing the newest baking technology in 700,000 net square feet. The triennial event will next be held in Las Vegas, Nevada on September 8-11, 2019, with a full day of education on September 7.

Attendees include employees of: wholesale bakeries, suppliers and distributors; supermarket chains, central bakeries and commissaries; supermarket in-store bakeries; multi-store and single unit retail bakeries; intermediate wholesale bakeries; donut, pie and cookie retailers; cake and cupcake shops; foodservice operators; tortilla producers; snack food producers; biscuit & cracker producers.

Exhibitors include manufacturers and suppliers of: baking/food equipment and systems; ingredients, flavorings, spices & fillings; ingredient handling systems; packaging materials & systems; technology; sanitation equipment; transportation & distribution equipment; refrigeration equipment; business services.

IBIE NAMED AMONG 50 FASTEST GROWING U.S. TRADE SHOWS

Building on the record-breaking success of its 2016 event, the International Baking Industry Exposition (IBIE), commonly known as the Baking Expo™ and North America’s largest baking industry event, was honored by Trade Show Executive (TSE) as one of the Fastest-Growing Shows in the publication’s Fastest 50 Awards.  IBIE 2016, held at the Las Vegas Convention Center, was the largest show in terms of show floor and exhibitors in IBIE’s history, with more than 1,000 exhibitors, up 28 percent from 2013, covering more than 700,000 square feet of exhibit space. Attendance in 2016 increased by 9 percent compared to 2013, with approximately 23,000 registered attendees from more than 100 countries looking for the latest ingredient, equipment, technology, packaging and supply solutions.

IBIE’s leadership provided an update on planning for its 2019 event, to be held once again at the Las Vegas Convention Center in September, and announced its new committee, dedicated to raising the bar. Leading the IBIE committee is new IBIE Chair, Joseph Turano, President of the Turano Baking Co. Turano holds a Bachelors degree from Cornell University and a Master of Business Administration from the University of Chicago. He has been President of Turano Baking Co. since 2013.

“It’s an honor to serve as Chair of IBIE 2019 with our committee focused on maintaining the record-breaking momentum from 2016,” said Turano. “It’s our goal to deliver continued value for exhibitors and attendees alike in 2019 and create a destination where everyone in baking wants to be. Thanks and credit go to past Chair Mike Cornelis for setting us up with a successful platform on which to build for 2019. Planning is already well-advanced for the next event, with the committee working aggressively to spotlight innovation, networking and ideas with expanded offerings.”

“Joe is steering the committee at an exciting time for IBIE,” said outgoing IBIE Chair Michael J. Cornelis. “He brings vast experience to the table and we can expect great things for IBIE 2019 as the committee builds on the growth we saw in 2016.”

In addition to naming Turano as Chair, the following executives were elected to IBIE officer positions: Dennis Gunnell, Vice President, Sales & Marketing, Formost Fuji Corporation, who will step up as the IBIE Vice Chair, and Dave Watson, Vice President, Engineering, Campbell Soup Company/Pepperidge Farm, who will rise within the committee as the IBIE Secretary and Treasurer.

The committee also welcomed two new members: Timothy Ramsey, Vice President – Procurement, Product Development & Commercialization, Hearthside Food Solutions LLC, and Dale J. “D. J.” LeCrone, CEO and Owner, LeMatic, Inc. Ramsey, the committee’s representative from the American Bakers Association, has spent his entire career serving the food and beverage industry at global companies including Quaker Oats and PepsiCo. LeCrone, BEMA’s representative, has significant experience in the baking industry spanning more than four decades, and previously served on the board and committees for BEMA, the American Bakers Association and the American Society of Baking.

IBIE announced that two committee members have completed their terms: Richard Hoskins of Colborne Foodbotics and Howard R. Alton, III, Esq. of Pan-O-Gold Baking Company. The committee thanks them for their generous service and dedication to the growth of the event.

Returning IBIE Committee members include: Andrea Henderson, Vice President, Rondo, Inc.; Fred Springer, President, Burford Corporation; Jorge Zarate, Global Operation and Engineering SVP, Grupo Bimbo; Michael J. Cornelis, Vice President, American Pan – A Bundy Baking Solution; and Robert Benton, Senior Vice President and Chief Manufacturing Officer, Flowers Foods.

IBIE Named Among 50 Fastest Growing U.S. Trade Shows by Trade Show Executive

Building on Success of Record-Breaking 2016 Event, it’s Full Speed Ahead with IBIE 2019 Strategic Planning as New Leaders are Appointed

Washington, D.C. Building on the record-breaking success of its 2016 event, the International Baking Industry Exposition (IBIE), commonly known as the Baking Expo™ and North America’s largest baking industry event, was honored by Trade Show Executive (TSE) as one of the Fastest-Growing Shows in the publication’s Fastest 50 Awards.  IBIE 2016, held at the Las Vegas Convention Center, was the largest show in terms of show floor and exhibitors in IBIE’s history, with more than 1,000 exhibitors, up 28 percent from 2013, covering more than 700,000 square feet of exhibit space. Attendance in 2016 increased by 9 percent compared to 2013, with approximately 23,000 registered attendees from more than 100 countries looking for the latest ingredient, equipment, technology, packaging and supply solutions.

IBIE’s leadership provided an update on planning for its 2019 event, to be held once again at the Las Vegas Convention Center in September, and announced its new committee, dedicated to raising the bar. Leading the IBIE committee is new IBIE Chair, Joseph Turano, President of the Turano Baking Co. Turano holds a Bachelors degree from Cornell University and a Master of Business Administration from the University of Chicago. He has been President of Turano Baking Co. since 2013.

“It’s an honor to serve as Chair of IBIE 2019 with our committee focused on maintaining the record-breaking momentum from 2016,” said Turano. “It’s our goal to deliver continued value for exhibitors and attendees alike in 2019 and create a destination where everyone in baking wants to be. Thanks and credit go to past Chair Mike Cornelis for setting us up with a successful platform on which to build for 2019. Planning is already well-advanced for the next event, with the committee working aggressively to spotlight innovation, networking and ideas with expanded offerings.”

“Joe is steering the committee at an exciting time for IBIE,” said outgoing IBIE Chair Michael J. Cornelis. “He brings vast experience to the table and we can expect great things for IBIE 2019 as the committee builds on the growth we saw in 2016.”

In addition to naming Turano as Chair, the following executives were elected to IBIE officer positions: Dennis Gunnell, Vice President, Sales & Marketing, Formost Fuji Corporation, who will step up as the IBIE Vice Chair, and Dave Watson, Vice President, Engineering, Campbell Soup Company/Pepperidge Farm, who will rise within the committee as the IBIE Secretary and Treasurer.

The committee also welcomed two new members: Timothy Ramsey, Vice President – Procurement, Product Development & Commercialization, Hearthside Food Solutions LLC, and Dale J. “D. J.” LeCrone, CEO and Owner, LeMatic, Inc. Ramsey, the committee’s representative from the American Bakers Association, has spent his entire career serving the food and beverage industry at global companies including Quaker Oats and PepsiCo. LeCrone, BEMA’s representative, has significant experience in the baking industry spanning more than four decades, and previously served on the board and committees for BEMA, the American Bakers Association and the American Society of Baking.

IBIE announced that two committee members have completed their terms: Richard Hoskins of Colborne Foodbotics and Howard R. Alton, III, Esq. of Pan-O-Gold Baking Company. The committee thanks them for their generous service and dedication to the growth of the event.

Returning IBIE Committee members include: Andrea Henderson, Vice President, Rondo, Inc.; Fred Springer, President, Burford Corporation; Jorge Zarate, Global Operation and Engineering SVP, Grupo Bimbo; Michael J. Cornelis, Vice President, American Pan – A Bundy Baking Solution; and Robert Benton, Senior Vice President and Chief Manufacturing Officer, Flowers Foods.

For more information about IBIE, visit: www.IBIE2019.com.

###

IBIE, sponsored by the American Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA), is recognized worldwide as the grain-based food industry’s largest, most comprehensive trade event. A “working show,” where millions of dollars of business is conducted daily, IBIE brings the entire professional baking community together, offering the complete range of equipment, supply and ingredient solutions and showcasing the newest baking technology in 700,000 net square feet. The triennial event will next be held in Las Vegas, Nevada in September of 2019.

Attendees include employees of: wholesale bakeries, suppliers and distributors; supermarket chains, central bakeries and commissaries; supermarket in-store bakeries; multi-store and single unit retail bakeries; intermediate wholesale bakeries; donut, pie and cookie retailers; cake and cupcake shops; foodservice operators; tortilla producers; snack food producers; biscuit & cracker producers.

Exhibitors include manufacturers and suppliers of: baking/food equipment and systems; ingredients, flavorings, spices & fillings; ingredient handling systems; packaging materials & systems; technology; sanitation equipment; transportation & distribution equipment; refrigeration equipment; business services.

International Baking Industry Exposition Stages Largest Event in its History

IBIE recently wrapped up its largest show to date at the Las Vegas Convention Center with more than 1,000 exhibitors—340 new to IBIE and a 28 percent increase over 2013—in more than 700,000 sq. ft. of exhibit space. Attendance also continued its upward trend with more than 23,000 registered attendees—a 9 percent increase over 2013 and an astounding 65 percent increase over the last decade. Much of the growth has come from international markets with attendees hailing from more than 100 countries and making up 30 percent of the total attendance.

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International Baking Industry Exposition Stages Largest Event in its History

Washington, D.C. (October 18, 2016) — The 2016 International Baking Industry Exposition (IBIE)—the most comprehensive event in the Western Hemisphere for the grain-based food industry—recently wrapped up its largest show to date at the Las Vegas Convention Center with more than 1,000 exhibitors—340 new to IBIE and a 28 percent increase over 2013—in more than 700,000 square feet of exhibit space. Attendance also continued its upward trend with more than 23,000 registered attendees—a nine percent increase over 2013 and an astounding 65 percent increase over the last decade.

Much of the growth has come from international markets with attendees hailing from more than 100 countries and making up 30 percent of the total attendance.

“The quality and depth of IBIE’s attendees, exhibitors and education sessions was incredible,” said Michael J. Cornelis, Chair of IBIE. “IBIE is continually evolving and growing to meet the needs of baking industry professionals, as well as the trends in the industry, and this year we saw a record-breaking show with the largest show floor, number of exhibitors, innovation showcase and education program in IBIE’s history.”

A host of thought-provoking new and returning features created an even more engaging experience for attendees and exhibitors; highlights included:

  • The Innovation Showcase—15 percent larger than its inaugural run in 2013—was prominently featured in the Central Lobby for attendees to shop and see what’s new before entering the Expo Hall. In addition, the Innovation Spotlight Theater, located in IBIE’s new Idea LAB on the show floor, provided a forum for exhibitors to conduct live presentations of their top innovations.
  • New to the show were Fresh Take Talks, presented by Grain Foods Foundation, a series of brief, informative presentations featuring influential thought leaders sharing perspectives on consumer, nutrition and industry trends.
  • The American Cake Decorating Demo Theater and The ONE Demonstration Theater by Revent featured free daily demos by celebrity chefs and big-name cooking pros showing off their skills and latest techniques.
  • An expanded educational program—with 90+ sessions designed for professionals of all levels and backgrounds—highlighted the latest techniques and proven strategies for streamlining wholesale operations, improving product quality and increasing profits. More than 20 new seminars focused on the most relevant issues facing the industry today, featuring expanded content for upper management. The enhanced educational program was popular with attendees, as many sessions sold out.
  • This year’s speakers were well-known subject matter experts, including retail insights thought leader and former Nielsen Vice President Todd Hale, American Bakers Association’s Senior Vice President of Government Relations Lee Sanders, as well as business moguls who run the largest bakeries in the world, including Bimbo Bakeries’ Senior Vice President of Operations, Ramon Rivera.
  • The education program began with RPIA’s Business of Baking for Beginners seminar and the Tortilla Industry Association’s two-day Technical Conference, which addressed operation skills, safety regulations, quality control, plant efficiency and best practices for the baking industry’s fastest growing market segment.
  • Seminars at IBIE 2016 were organized into targeted tracks: AIB Technical, Retail, Bread Bakers Guild of America, International, Management, Sales & Marketing, Ingredients & Processes, Food Safety & Sanitation, and Retail Hands-on (Cake & Pastry Decorating). Sessions were held daily from 8:00 a.m. to noon and in the evening to give attendees plenty of time to explore the latest innovations exhibited on the Expo floor.
  • Popular returning features included: B.E.S.T. (Becoming Environmentally Sustainable Together) in Baking Program, The Great American Pie Festival, RBA’s 15th Annual Pillsbury Bakers’ Plus Creative Decorating Competition and PMQ Pizza Village.

Also new to the show was the Satin Ice Live Challenge competition, which brought together six teams of three professional decorators, including one Satin Ice Artist of Excellence, to construct and decorate a fairytale-themed cake on the show floor in only six hours. The winning team included Satin Ice Artist of Excellence Jörg Amsler, Jaime VanderWoude of Eagan Hy-Vee in Minnesota and Erika Youngdahl of Jerry’s Foods in Edina, Minnesota, with VanderWoude and Youngdahl representing the upper Midwest Bakery Association. Winners were awarded a trip to the America’s Cake Fair hosted by Satin Ice in Orlando.

IBIE, together with Snack Food & Wholesale Bakery magazine, honored 50 industry suppliers and bakeries that have made a positive impact on the environment with its third annual B.E.S.T. in Baking award. The following companies took top honors in each of six categories and received a bamboo plaque, onsite recognition and media attention for their products or services that foster energy conservation, a reduction in water usage, a decrease in landfill waste, healthy living and/or a reduction of the overall impact on the environment:

Equipment
Heuft Thermo-Oel GmbH & Co.

Ingredients
Palsgaard

Packaging
Citamel Packaging

Logistics
FlexiBake ERP

Wholesale Bakery
Pepperidge Farm

Retail Bakery
O&H Danish Bakery

The Retail Bakers of America’s 15th Annual Pillsbury Baker’s Plus Grand Champion Creative Decorating Competition recognized the following winners:

Rolled Fondant Cake Category (Sponsored by Satin Ice):
Gold medal:
Jennifer Clagett and Sabrina Fiffe (representing GCRBA)

Silver medal:
Sarah Crews and Mark Shrewsbury (representing OBA)

Bronze medal:
Kate White and Melissa Kroger (representing SRBA)

Wedding Cake Category (Sponsored by Cake Deco – Pfeil & Holing):
Gold medal:
Christel Andrews and Tammy Montesinos (representing CARBA)

Silver medal:
Kate White and Melissa Kroger (representing SRBA)

Bronze medal:
Jennifer Clagett and Sabrina Fiffe (representing GCRBA)

Graduation Cake Category (Sponsored by DecoPac):
Gold medal:
Kate White and Melissa Kroger (representing SRBA)

Silver medal:
Christel Andrews and Tammy Montesinos (representing CARBA)

Bronze medal:
Sarah Crews and Mark Shrewsbury (representing OBA)

Sculpted Cake Category (Sponsored by CSM Solutions):
Gold medal:
Christel Andrews and Tammy Montesinos (representing CARBA)

Silver medal:
Kate White and Melissa Kroger (representing SRBA)

Bronze medal:
Christy Vega-Gluch and Carol Antes (Portfolio)

RBA Pillsbury Bakers Plus Champions:
Grand Champions:
Kate White and Melissa Kroger (representing SRBA)

Second Place:
Christel Andrews and Tammy Montesinos (representing CARBA)

Third Place:
Sarah Crews and Mark Shrewsbury (representing OBA)

PMQ recognized the following winners of the Midwest Culinary and Acrobatic Trials:

Culinary:
Classico:
Ali Haider, 786 Degrees, Sunland, California

Gluten Free:
Gino Rago, Panino’s Pizza, Chicago, Illinois

Acrobatic:
Individual Freestyle:
Scott Volpe, Fiamme Pizza Napoletana, Tucson, Arizona

Fastest Pie Maker:
Rick Wheeler, Mad Mushroom, Lafayette, Indiana

Largest Dough Stretch:
Ryan Kubil, Grimaldi’s Pizza, Fort Myers, Florida

Fastest Box Folder:
Rick Wheeler, Mad Mushroom, Lafayette, Indiana

The products, innovations and education only found at IBIE are all key reasons that baking professionals continue returning to the show every three years.

“This show exposes you to everything,” said Rob Nichols of Weaver Street Market. “You see things you didn’t even know existed. You can have a personal connection with every vendor and take home so much knowledge.”

A gallery of photos from IBIE 2016 is available for download here: http://www.ibie2016.com/photo-gallery/.

IBIE will return to Las Vegas in 2019. Dates will be announced in early 2017. Visit www.IBIE2016.com to sign up for updates.

About IBIE

Sponsored by the American Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA), IBIE is recognized worldwide as the grain-based food industry’s premier trade event. A “working show,” where millions of dollars of business is conducted daily, IBIE brings the entire professional baking community together, offering the complete range of equipment, supply and ingredient solutions and showcasing the newest baking technology in over 700,000 square feet. Since its inception, IBIE continually strives to advance the baking industry through comprehensive access to innovative products from leading manufacturers and suppliers, and provide the common ground for collaboration amongst professionals in the field. IBIE is a not-for-profit organization, where proceeds are invested back into the industry.

To learn more about IBIE: www.IBIE2016.com.

Attendees include employees of: wholesale bakeries, suppliers and distributors; supermarket chains, central bakeries and commissaries; supermarket in-store bakeries; multi-store and single unit retail bakeries; intermediate wholesale bakeries; donut, pie and cookie retailers; cake and cupcake shops; foodservice operators; tortilla producers; snack food producers; biscuit & cracker producers.

Exhibitors include manufacturers and suppliers of: baking/food equipment and systems; ingredients, flavorings, spices & fillings; ingredient handling systems; packaging materials & systems; technology; sanitation equipment; transportation & distribution equipment; refrigeration equipment; business services.

International Baking Industry Exposition Highlights Advanced Products in Innovation Showcase

Washington, D.C. (September 19, 2016) — The 2016 International Baking Industry Exposition (IBIE)—the largest and most comprehensive event in the Western Hemisphere for the grain-based food industry—returns to Las Vegas October 8-11 with an expanded Innovation Showcase featuring 56 participants representing a range of categories from ingredients and equipment to packaging and services. The showcase is 15% larger than the inaugural showcase in 2013 proving that the Baking Expo™ is the launching pad for what’s new in baking.

“People come to our show to see what’s new and it’s our job to make it easy for them to find what they’re looking for,” says Michael Cornelis, Chair of IBIE. “This year we’re really delivering on our promise. It’s a record-breaking show with the largest show floor, largest number of exhibitors, largest innovation showcase and largest education program in IBIE’s history. That’s something we’re really proud of and something that will create tremendous value for attending companies.”

The showcase is prominently featured in the Central Lobby for attendees to shop and see what’s new before entering the Expo Hall. In addition, the new Innovation Spotlight Theater, located in IBIE’s new Idea LAB on the show floor, provides a forum for exhibitors to conduct live presentations of their top innovations. Presentations will be held during show hours.

“We think it’s a major benefit to give the showcase participants a chance to present their innovations live,” says Kerwin Brown, President & CEO of BEMA. “This brings it all to life and gives attendees a chance to engage directly with the creators. In partnership with Sosland, this new feature further enhances the interactive nature of the show.”

Companies exhibiting in the Innovation Showcase include:

AMF Bakery Systems
Air Management Technologies, Inc.
The Austin Company
BABBCO
Baker Perkins, Inc.
Bakery Concepts International LLC
Belshaw Adamatic Bakery Group
BluePrint Automation (BPA)
Bosch Packaging Technology, Inc.
Buhler Inc.
Bunge North America
Burford Corp.
CBF Bakery Systems, Inc.
Capway Automation Inc.
Cavanna Packaging Inc.
Corbion Caravan
Delkor Systems
Doran Scales, Inc.
Dorner Mfg Corp.
ET Oakes Corporation
Exact Mixing
Flavor Right
Formost Fuji Corp.
Fortress Technology
Gemini Bakery Equipment Co.
Grote Company
Inclusion Technologies LLC
Intralox
JAC Machines Inc.
JBT
Kerry
King Arthur Flour
KleenLine LLC
LINDAR Corporation
Middleby Bakery Group
MIXSYS LLC
NorthWind Technical Services, LLC
Oshikiri Corp. of America
Pcdata
PreciBake Group
Rademaker
Radio Frequency Co., Inc.
Reading Bakery Systems
Reading Thermal
Red Star Yeast Company
Rehrig Pacific Co.
Rheon USA
Sabert
Sottoriva America, Inc.
Spooner Vicars Bakery Systems
Topos Mondial Corp.
VMI
WP BAKERYGROUP USA
Zeppelin Systems USA

More information about the companies and products in IBIE’s Innovation Showcase can be found on the IBIE website (http://www.ibie2016.com/innovation-showcase/) and via the IBIE mobile app, as well as onsite in the Show Directory and Show Dailies. The Innovation Spotlight Theater schedule can also be found on the IBIE website (http://www.ibie2016.com/innovation-spotlight/).

IBIE is sponsored by the American Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA). For more information, or to register for IBIE 2016, visit www.IBIE2016.com.

About IBIE

Sponsored by the American Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA), IBIE is recognized worldwide as the grain-based food industry’s premier trade event. A “working show,” where millions of dollars of business is conducted daily, IBIE brings the entire professional baking community together, offering the complete range of equipment, supply and ingredient solutions and showcasing the newest baking technology in over 700,000 square feet. Since its inception, IBIE continually strives to advance the baking industry through comprehensive access to innovative products from leading manufacturers and suppliers, and provide the common ground for collaboration amongst professionals in the field. IBIE is a not-for-profit organization, where proceeds are invested back into the industry.

The triennial event will next be held in Las Vegas, Nevada, October 8-11, 2016. To learn more about IBIE: www.IBIE2016.com.

Attendees include employees of: wholesale bakeries, suppliers and distributors; supermarket chains, central bakeries and commissaries; supermarket in-store bakeries; multi-store and single unit retail bakeries; intermediate wholesale bakeries; donut, pie and cookie retailers; cake and cupcake shops; foodservice operators; tortilla producers; snack food producers; biscuit & cracker producers.

Exhibitors include manufacturers and suppliers of: baking/food equipment and systems; ingredients, flavorings, spices & fillings; ingredient handling systems; packaging materials & systems; technology; sanitation equipment; transportation & distribution equipment; refrigeration equipment; business services.

Time to Start Getting Excited for IBIE 2016!

IBIE is one of my favorite weeks of the year—every day is packed with new and exciting experiences, and I’m continually amazed at how much the industry has evolved in the past three years since the last IBIE. It’s a thrill to see the most advanced industrial equipment up and running right on the show floor, and to check out the latest advances and trends across the entire industry, all at once. Plus the baking demos, catching up with old colleagues, building new relationships, meeting suppliers face-to-face—it’s business, education and entertainment all rolled into one. Invigorating, inspiring, energizing—and it reminds me of why I was drawn to the baking industry more than 25 years ago.

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The 2016 International Baking Industry Exposition Names B.E.S.T. in Baking Award Winners

Washington, D.C. (August 22, 2016)— The 2016 International Baking Industry Exposition (IBIE)—the largest and most comprehensive event in the Western Hemisphere for the grain-based food industry—together with Snack Food & Wholesale Bakery, will recognize its 2016 Becoming Environmentally Sustainable Together (B.E.S.T.) in Baking award winners during the triennial trade show October 8-11 in Las Vegas.

Introduced in 2010, the B.E.S.T. in Baking program recognizes exhibitors that supply equipment, packaging, ingredients, products and/or services that foster energy and water conservation, decrease landfill waste and promote overall healthy living and reduction in environmental impact. New for 2016: The program has expanded to include categories for retail and wholesale bakers, as well as products related to ingredients, packaging and logistics, in addition to equipment.

The coveted B.E.S.T. in Baking designation brings with it a bevy of benefits including mentions in pre-show promotion, the IBIE website and IBIE’s social media platforms, plus a dedicated B.E.S.T. in Baking Lounge located in the Grand Concourse Lobby of the Las Vegas Convention Center, where show attendees can learn more about the winners while taking time to relax and recharge.

The 2016 B.E.S.T. in Baking selections include:

Equipment
Top Honors
Heuft Thermo-Oel GmbH & Co.

Honorable Mentions
Air Management Technologies
Bakery Concepts International
Revent

Additional Companies That Qualified for the Program
American Pan
Auto-Bake
Bühler AG
Chiorino Inc.
CLM Bakery System SRL
Doran Scales
Doyon/NU-VU
Flexco
Flynn Burner Corp.
Goodway Technologies
Hayon Manufacturing Corp.
Koenig Bakery Systems
KREA Swiss AG
MIWE America
Pfannenberg
Reading Bakery Systems
Sealpump Engineering
Shaffer Mixers & Processing Equipment
Topos Mondial Corp.
VMI
WP Bakery Group USA

Ingredients
Top Honors
Palsgaard

Honorable Mentions
Daabon Organic USA
Western Sugar Cooperative

Qualified for Program
Arla Foods
Barry Callebaut
Best Cooking Pulses
Briess Malt & Ingredients
Ciranda
Corbion
DuPont
Fiberstar

Packaging
Top Honors
Citamel Packaging

Honorable Mention
Tielman North America

Logistics
Top Honors
FlexiBake ERP

Honorable Mention
NetGlo Corp.

Qualified for Program
Focus Works

Wholesale Bakery
Top Honors
Pepperidge Farm

Honorable Mentions
ARYZTA
Dawn Foods

Qualified for Program
CraftMark Bakery

Retail Bakery
Top Honors
O&H Danish Bakery

Honorable Mentions
Small World Food
New Freshbread Bakeshop

Qualified for Program
Pearl Bakery
BrewBakers

A panel of judges with expertise in sustainability and baking best practices selected the 2016 B.E.S.T. in Baking winners. All submissions were evaluated for environmental impact, innovation, feasibility, ROI and practical application to the baking industry. Judges included:

  • Siarl Dixon, certification manager, AIB International
  • Dan Inman, director of quality and R&D, The Long Co.
  • Jim Kline, president, The EnSol Group
  • Mike Pierce, president, The Austin Co.
  • Joe Bove, vice president, The Stellar Group

“We can make an incredibly positive impact on the environment by employing even more sustainable practices across the wide spectrum of our industry,” said Michael Cornelis, Chairman, IBIE. “IBIE is proud to lead the way in this effort and recognize those who are putting environmentally sustainable practices to use every day; they are an inspiration and we’re happy to recognize their progress.”

“We are honored to partner with IBIE on this important initiative and the vision to create a positive transformation through sustainability,” said Chris Luke, Market & Media Leader, Snack Food & Wholesale Bakery, part of the Food, Beverage & Packaging Group of BNP Media.

IBIE is sponsored by the American Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA). For more information, or to register for IBIE 2016, visit www.IBIE2016.com.

About IBIE
Sponsored by the American Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA), IBIE is recognized worldwide as the grain-based food industry’s premier trade event. A “working show,” where millions of dollars of business is conducted daily, IBIE brings the entire professional baking community together, offering the complete range of equipment, supply and ingredient solutions and showcasing the newest baking technology in over 700,000 square feet. Since its inception, IBIE continually strives to advance the baking industry through comprehensive access to innovative products from leading manufacturers and suppliers, and provide the common ground for collaboration amongst professionals in the field. IBIE is a not-for-profit organization, where proceeds are invested back into the industry.

The triennial event will next be held in Las Vegas, Nevada, October 8-11, 2016. To learn more about IBIE: www.IBIE2016.com.

Attendees include employees of: wholesale bakeries, suppliers and distributors; supermarket chains, central bakeries and commissaries; supermarket in-store bakeries; multi-store and single unit retail bakeries; intermediate wholesale bakeries; donut, pie and cookie retailers; cake and cupcake shops; foodservice operators; tortilla producers; snack food producers; biscuit & cracker producers.

Exhibitors include manufacturers and suppliers of: baking/food equipment and systems; ingredients, flavorings, spices & fillings; ingredient handling systems; packaging materials & systems; technology; sanitation equipment; transportation & distribution equipment; refrigeration equipment; business services.