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IBIE among fastest-growing trade shows

June 17th, 2017
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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 bachelor’s degree from Cornell University and M.B.A. 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 and marketing, Formost Fuji Corp., who will step up as the IBIE vice-chair, and Dave Watson, vice-president, engineering, Campbell Soup Co./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, 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 Corp.; Jorge Zarate, global operation and engineering senior vice-president, 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.

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Events

Cargill to launch five bakery shortenings at IBIE

October 8th, 2016
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Cargill plans to launch its Regal line of bakery shortenings at the International Baking Industry Exposition (IBIE) Oct. 8-11 in Las Vegas. The Regal portfolio of five shortenings includes high-performance shortenings as well as non-palm shortenings with optimized performance, according to Minneapolis-based Cargill.

Regal Icing Shortening NH, a non-hydrogenated icing shortening, creates “brilliant white icings” without any whitening additives, and it holds up in the most intricately decorated cakes, Cargill said. A patent is pending for the technology behind the product.

Regal Donut Fry Shortening was formulated specially for operations serving fresh donuts. The reduced-palm shortening enables a faster set time over standard palm shortenings.

Regal Puff Pastry Shortening delivers the lamination and lift performance of margarine in puff pastry applications, Cargill said. Since it is 100% fat, it may translate into a 20% cost savings per unit of finished product over margarine.

Regal Cake & Icing Shortening, a non-palm icing shortening, performs well in cakes, making it functional for smaller bakery operations. It is 20% lower in saturated fats compared to palm shortenings (based on a comparison of 100 grams of Regal shortening versus 100 grams of palm oil).

Regal All-Purpose Shortening provides a broad working range, plasticity and creaming properties. It is 20% lower in saturated fats compared to palm shortenings (based on a comparison of 100 grams of Regal shortening versus 100 grams of palm oil).

“We have been providing shortenings to the bakery industry for a long time,” said Janet Bones, research and development vice-president for Cargill Global Edible Oil Solutions. “However, we took a hard look at our portfolio and saw opportunities to better meet the needs of our bakery customers. These five products represent the beginning of our journey, as we have additional innovative offerings in our pipeline.”

Also at IBIE, Lynne Morehart, senior principal scientist for Cargill, will give a presentation titled “Structuring Fats: Systems and Bakery Applications” on Oct. 11.

Source:  bakingbusiness.com

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IBIE 2016: Exhibitor Highlights

October 8th, 2016
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The industry has been preparing for three years for the Baking Expo. Here is a glimpse of some of the features at the exhibitors’ stands in Las Vegas this year.

MECATHERM Reveals Its Innovative Oven at IBIE 2016

MECATHERM will unveil for the first time the FTA, a new modular single deck tunnel oven that is accurate, flexible, and controllable throughout the line. The new oven can more closely control the delicate baking process from the first to the last minute, precisely adjusting each parameter (type of baking, intensity of energy transfer, steam management, etc.). The FTA oven offers baking precision that combines modularity, power, and control.

It has several independent modules through which each baking phase can be independently adjusted to one-degree accuracy. MECATHERM’s patented technology now allows bottom radiant heat. With one and the same piece of equipment, bakers can accurately bake a wide range of products: soft or crusty bread, brioches, pizzas, hot dogs, buns, bagels, muffins, crème caramel, pies, etc.

Booth number: 6530

Daily demonstrations

Koenig is organizing daily demonstrations at its booth, showcasing its Menes dough sheeting line for ciabatta, baguette and multigrain bread; the Combiline bread roll line, with its Rex Futura Multi (for kaiser rolls, hoagies and hamburger buns); its dough dividing and rounding machine Mini Rex Multi Forming Station; and the new Industry Rex Compact AW (for dinner rolls).

The Mini Rex Multi’s new forming station, which is now also suitable for the production of teleras and bolillos, can be observed during live demos.

Also on display is the Roto Passat SE (Save Energy) rack oven, with a newly developed heater, which reduces energy by up to 20% compared to its predecessor. The counterflow heat exchanger is significantly more efficient and improves heat transfer.

Booth number: 6541

Steel belts and hygienic process technologies

Sandvik Process Systems highlights complete production solutions and its steel bake oven belts, with a working life of 20+ years at this year’s IBIE. The upgrades brought to its bake oven line provide the opportunity to expand product ranges to include real butter cookies – a product that can only be baked on a solid belt – as well as other biscuit products, part-baked bread, granola bars, pizza bases, chocolate brownies and cakes.

Sandvik has experience in helping bakeries to upgrade from wire mesh to steel belts, working closely with oven builders to ensure that disruption to production is kept to the minimum. The company can also provide all related components, including compact belt tracking systems and graphite skid bars. These and other components will be demonstrated on a conveyor model on Sandvik stand at IBIE.

Sandvik will also showcase its QuickCleaner cleaning system, which has been developed to speed up removal of carbon residues and potentially hazardous acrylamide from a bake oven belt. The cleaning medium – a combination of sodium bicarbonate and calcium phosphate – is blasted at high pressure, removing the bulk of the residue without damaging the steel.

Booth number: 4314

New servo-driven wirecut mechanism

Baker Perkins will exhibit a new servo-driven version of its wirecut mechanism, alongside a new TruClean 3-roll sheeter and gauge roll for crackers and snacks, as well as a new TruClean rotary molder for cookies, at IBIE in Las Vegas on booth 7430.

The servo-driven mechanism brings improved automation and flexibility to the production of wirecut cookies. A two-axis servo system provides infinite variability to the cutting and return paths, enabling optimum cutting performance to be achieved at high speeds or on difficult dough. Tailored profiles can be created for each individual product and loaded at the touch of a button. Perkins has completed upgrading its range of sheet forming and cutting lines for crackers and snacks to TruClean standards, in relation to maintenance and hygiene, with lower costs and faster changeovers. The time for a typical cleaning routine for a line can be reduced by up to 40%.

Booth number: 7430

Biscuit on edge packaging system debuts in North America

Bosch Packaging Technology will debut its biscuit on edge packaging system at IBIE. It is now available in the US for the efficient and flexible packaging of biscuits and crackers in slug packs. The modular system consists of a loader, a transfer unit, a feeder and the Pack 301 LS (Length Slug) horizontal flow wrapper. The Pack 301 LS has been developed as an addition to the Pack series of horizontal flow wrappers, which range from entry level, hand-fed machines to fully automated solutions. It is designed to help manufacturers meet the increasing market demand for biscuit wrapping, together with premium product quality.

The system, including the Smart Measuring Loader for slug portioning, has been designed specifically to ensure gentle product handling for delicate and brittle biscuit-type products – even at higher speeds. The Smart Measuring Loader allows for smooth placement of the portioned biscuits into the cross chain. The Smart Transfer Unit features pre-acceleration for optimal synchronization with the infeed chain. Booth number: 10305

ECD BakeWATCH exhibits at IBIE 2016

ECD BakeWATCH will be showcasing the same thermal profiler used by AIB for 5-log reduction protocol validation and the development of kill-step calculators. This will help ensure compliance with the Food Safety Modernization Act (FSMA). IBIE 2016 runs at the Las Vegas Convention Center on October 8 – 11, 2016.

Booth number: 8645

Cryogenic solutions

Linde LLC offers a comprehensive range of food processing technology solutions that use high-purity, food-grade carbon dioxide (CO2) or liquid nitrogen (N2) to improve temperature and process control – before and after baking. These solutions include cryogenics based in-line and batch freezing and chilling/cooling systems, dry ingredient chilling, and MAP gases.

The solutions to be featured at IBIE include: the family of CRYOLINE® MT modular tunnel freezers, the CRYOLINE® XF cross-flow spiral freezer, the ACCU-CHILL® dry ingredient chilling system, and the Linde impingement freezer.

Booth number: 10710

Source:  worldbakers.com

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2016 IBIE Innovation Showcase preview

September 24th, 2016
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For decades, companies have unveiled new technologies, products and services at the International Baking Industry Exposition (IBIE) that not only offer solutions but also define the future of baking.

A leading reason people attend a tradeshow is because they want to see the latest advances in their industry. The premier Innovation Showcase in 2013 was one of IBIE’s most popular attractions, and the feature is back this year, presenting even more progress. The Innovation Showcase highlights cutting-edge developments that have hit the market during the past three years. Each showcase entry is a product or service that has not been exhibited at a previous IBIE, making it a “must see” event for anyone walking the show floor.

New in 2016 is the opportunity for show-goers to learn more about each innovation during an interactive 15-minute presentation in the Idea LAB on the show floor. Michael Cornelis, IBIE chairman and vice-president, international sales, American Pan, a Bundy Baking Solution, explained that the strategic plan for IBIE 2016 heavily focused on the Innovation Showcase and how to make it easier for attendees to see what’s new at the show.

“Innovation has always been our main focus at IBIE,” Mr. Cornelis said. “It’s the No. 1 reason that people attend, and it’s why exhibitors often plan their new product cycle around the show.”

Exhibitors in 2013 received tremendous value from the showcase, he added, not only by being featured in the Hall of Innovation at the entryway to the show floor but also with recognition in the Official Show Directory, the 2013 IBIE Special Edition & Show Preview, email newsletters and features on the IBIE website and mobile app. All those elements, Mr. Cornelis said, drove significant traffic to those exhibitors’ booths.

“For attendees, it gives them an opportunity to see some of the latest advances in one place, rather than having to search them out on the show floor,” Mr. Cornelis said. “Before they even walk into the exhibit hall, they can stop by the showcase, see what’s new and write down the booths they want to visit.”

Formost Fuji was one of first 48 companies to participate in the 2013 debut of the Innovation Showcase with a new horizontal wrapper. Dennis Gunnell, vice-president, sales and marketing, was more than happy to invest in the opportunity.

“To me, it was a no-­brainer,” Mr. Gunnell said. “It really hits home as to why you go to a tradeshow, so we jumped on board right from the very beginning.” Formost Fuji plans to announce another product via this year’s showcase, which has expanded to 56 entries, according to its organizer, Sosland Publishing Co.

With the help of the showcase, Mr. Gunnell said, Formost Fuji was able to reach a targeted audience in a way not previously available at IBIE. He explained how the added presence of the display in the halls’ entryway, along with participation in Sosland’s IBIE-related publications, was able to cut through the daunting size of the show, which features 800 exhibitors on 700,000 sq ft of floor space, and reach attendees with a clear, concise and easy-to-see message.

Mr. Gunnell said people directed to his booth by the Innovation Showcase came with a purpose. “They’re there because they already have the need and they’re already interested at that point,” he said.

In 2016, show-goers can expect to see the latest in wholesale and retail advances, including ovens, griddle systems, bakery pouches and snack containers, mixers, packaging equipment, heat management solutions, consulting services, ingredients and more.

Related presentations at the Idea LAB (booth No. 7720 in the Central Hall) will also offer a more engaging experience for show-goers, Mr. Cornelis said. The presentations, which include a Q&A session, will highlight how the innovating company created a solution to an industry challenge. Presentations will allow companies to dive deeper into their new technology, product or service by providing context and an opportunity to create dialogue with attendees.

“Attendees no longer want to be passive participants, simply walking up and down aisles; they want organizers to curate experiences that facilitate networking, hands-on learning, inspiration and entertainment. We’re continuing to add and improve upon that every year,” Mr. Cornelis explained. “The Innovation Showcase is part of that strategic initiative along with several other show features we’re bringing to the table in 2016.”

Source:  bakingbusiness.com

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Events

International Baking Industry Exposition expanding global reach

August 27th, 2016
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Our sister magazine, Baking & Snack, recently interviewed Jorge Zárate, senior vice-president of operations for Bimbo Mexico and IBIE 2016 committee member, about strategies the committee is pursuing to continue expanding opportunities for international exhibitors and visitors. From expanding global outreach by sending committee members to an increasing number of international trade shows to creating technology tools to help break language barriers, Mr. Zarate and show organizers are working to make IBIE 2016 and future shows truly global.

Baking & Snack: From an international perspective, how will this year’s IBIE event be different from previous shows?

Jorge Zárate: Year after year, our post-show surveys indicate that the international market is becoming more and more important for our show, and we continue to build on the growth we’ve seen the last several show cycles. Compared with other major shows in the U.S., we have a very high percentage of international attendees. They make up about 30% of our attendance and hail from more than 100 countries. This year, we’re really starting to hear feedback that confirms our international positioning. We’ve also really ramped up our marketing and have cast our net wider, targeting international prospects more aggressively than ever before. This year, we have more than 160 international exhibitors, and that number continues to grow.

How is IBIE partnering with the US Department of Commerce and the International Buyer Program (IBP) to promote the show and draw new exhibitors and attendees?

Mr. Zárate: You have to apply to get accepted into the IBP, so it’s an honor that we’ve been able to work with them on our third consecutive show. The Department of Commerce has been a great resource for recruiting international delegations. They have posts in more than 75 countries and serve as our “boots on the ground.” We work very closely with them to identify our target markets and audience profile while we support them with the information and marketing materials they need to attract buyers to our show. They also provide a great resource for matching up international attendees with suppliers at the show.

How have the IBIE committee and the show’s sponsors reached out to the international community to recruit more exhibitors and attendees?

Mr. Zárate: We have a very aggressive multi-channel campaign that combines media, direct marketing and personal outreach. We leverage exhibitors and committee members who attend international events to promote the show on our behalf. For example, our Chairman Michael Cornelis was at the Food & Hotel Asia show in Singapore promoting IBIE, and Committee Member Fred Springer was at Foodex in Birmingham, U.K., last week. IBIE also exhibits at several trade shows including, iba, Europain, Gulf Foods Manufacturing, Bakery China, FIPAN and MOBAC.

What lessons have they learned from attending other international shows?

Mr. Zárate: While at the shows, IBIE Committee representatives meet with dozens of international delegations to discuss opportunities for partnerships to further build the international program. These delegates represent countries such as South Africa, Brazil, China, Italy, France and Germany.

How should North American exhibitors prepare for increased international attendance?

Mr. Zárate: IBIE and the IBP will have translators available at the show, but we also recommend exhibitors bring bilingual sales personnel and translated materials if they plan to target international attendees. We also encourage exhibitors to fill out the form to be included in the Export Interest Directory that’s handed out to all of our international attendees in the International Trade Lounge. The directory lists all of the suppliers who export and the countries where they do business. It’s a great tool for matchmaking.

What networking opportunities will be available for US and international attendees?

Mr. Zárate: IBIE is great for facilitating networking — on the show floor, in the International Trade Center, educational sessions or at the All-American Tailgate networking reception.

As someone who has attended many baking shows across the globe, what personal tips do you have for new international exhibitors?

Mr. Zárate: I suggest doing as much planning in advance of the show. Make a thorough list of points of interest: innovation/product launches, problem-solving solutions, ingredients, training, learning opportunities, updating equipment or systems or even networking with specific exhibitors or industry colleagues.

Once you have your list, I recommend making a road map to plan each day. Use the IBIE Connect mobile app and set up your appointments and use the app to help navigate the show. We are sure by following these steps you will get the most benefits from attending the show.

After each day, take some time to write down your most relevant findings from your day, and make any adjustment to your road map for the next day. Make sure you leave extra time to just to stroll around — you´ll never know what coincidental introductions may bring to your business.

In the past, Europe has been underrepresented at IBIE primarily because there are so many bakery shows in that region. How is IBIE bolstering its European attendance and making the show more attractive to that market?

Mr. Zárate: This year, we exhibited at iba and Europain to help penetrate the European market further. We also have a partnership with SIGEP/AB Tech Expo in Italy and several other media and association partners who are helping us to spread the word.

What is the best strategy for approaching IBIE from a show floor perspective?

Mr. Zárate: The show spans more than 700,000 square feet, so it’s a lot of ground to cover. IBIE has several show planning tools available this year that will help attendees make the most of their time. IBIE Connect will launch this summer and serves as a matchmaking tool for exhibitors and attendees. The platform allows you to set up appointments in advance and also lets you sort by language to find suppliers who have bilingual staff. The app is also a great tool for navigating the show onsite.

What educational sessions might be of the greatest interest to international attendees?

Mr. Zárate: This year, we’ve added an international track to the education program. Sessions include Food Labeling for U.S. Import, Trends and Opportunities in the Mexican Baking Market for U.S. Exporters and How to Introduce Your Products to the U.S. Market. The program features more than 90 sessions focusing on a variety of topics that are relevant to both international and domestic attendees.

What new show accommodations, such an upgraded international lounge, is IBIE offering?

Mr. Zárate: Each show cycle, the IBIE Committee strives to improve the event and create a true destination for our attendees. This year we’ve added several new engaging features and events to create excitement and facilitate networking on the show floor. These include the IBIE Idea LAB, Global Gold Chain Alliance Pavilion and the All-American Tailgate networking reception.

Where are some of the largest international contingents coming from in 2016? How has international attendance shifted from previous IBIE cycles?

Mr. Zárate: It’s still too early to tell. I expect we’ll see large groups from Mexico, Brazil and China. Latin America and Asia, in general, have been large growth markets where we’ve been focusing a lot of our attention. While Europe is currently served by iba and Europain, we’ve made concerted efforts to attract more European attendees to the show.

Source: bakemag.com

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Retail Bakers of America Announce Contestants for 15th Annual Pillsbury Bakers’ Plus Creative Decorating Competition

August 27th, 2016
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The Retail Bakers of America (RBA) announced the contestants for the 15th Annual Pillsbury Bakers’ Plus Creative Decorating Competition to be held October 8-11, in conjunction with the 2016 International Baking Industry Exposition (IBIE)—the largest and most comprehensive event in the western hemisphere for the grain-based food industry—in Las Vegas.

New for 2016, six two-person teams of the country’s top professional cake decorators will challenge each other for the coveted title of Pillsbury Bakers’ Plus Grand Champion, as well as USD14k in cash prizes in a contest of the imagination, artistry and skill.

The competition—open to all professional cake decorators or pastry chefs currently working full- or part-time in a cake/cupcake shop, retail or a supermarket bakery—will see the following teams, selected on the basis of winning a regional competition or by portfolio submission, participate:

  • Jamie VanderWoude (Cub Foods) and Erika Youndahl (Jerry’s Foods)
  • Chris Andrews (Kristen’s Danish Bakery) and Tammy Montesinos (Sweet T’s Bakery and Cake Studio)
  • Sarah Crews and Daniel Lively (Ele Cake Company)
  • Jennifer Claggett and Sabrina Fiffe (Love Cakes by Dorothy Lane)
  • Christy Vega-Gluch and Kim Crapps (Itsy Bitsy Confections)
  • Kate White and Melissa Kroger (Honeymoon Bakery)

Each squad will compete in four categories: wedding cake (sponsored by Pfeil and Holing), rolled fondant (sponsored by Satin Fine Foods), tiered graduation (sponsored by DecoPac) and sculpted (sponsored by CSM). The highest scoring team, as determined by a panel of judges, will be awarded the coveted Pillsbury Baker’s Plus Grand Champion Trophy. Gold, silver and bronze medals, along with cash prizes, will also be awarded for the highest three scores in each category.
“We’ve revamped the presentation on the show floor to elevate competitors and their creations, and provide them with a better opportunity to showcase their considerable talents”, said Lynn Schurman, director of education, RBA. “We can’t wait to see the creativity and innovation in the results of this incredible contest.”
IBIE has also added Satin Ice Fun Day on Sunday, October 9. Each competition team will be paired up with a Satin Fine Foods Artist of Excellence to fashion fondant creations, which will be based on a theme to be disclosed that morning. The winning team will win a trip to the Satin Ice Cake Fair in 2017.

Source: World Bakers

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2016 IBIE Innovation Showcase preview

July 23rd, 2016
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For decades, companies have unveiled new technologies, products and services at the International Baking Industry Exposition (IBIE) that not only offer solutions but also define the future of baking.

A leading reason people attend a tradeshow is because they want to see the latest advances in their industry. The premier Innovation Showcase in 2013 was one of IBIE’s most popular attractions, and the feature is back this year, presenting even more progress. The Innovation Showcase highlights cutting-edge developments that have hit the market during the past three years. Each showcase entry is a product or service that has not been exhibited at a previous IBIE, making it a “must see” event for anyone walking the show floor.

New in 2016 is the opportunity for show-goers to learn more about each innovation during an interactive 15-minute presentation in the Idea LAB on the show floor. Michael Cornelis, IBIE chairman and vice-president, international sales, American Pan, a Bundy Baking Solution, explained that the strategic plan for IBIE 2016 heavily focused on the Innovation Showcase and how to make it easier for attendees to see what’s new at the show.

“Innovation has always been our main focus at IBIE,” Mr. Cornelis said. “It’s the No. 1 reason that people attend, and it’s why exhibitors often plan their new product cycle around the show.”

Exhibitors in 2013 received tremendous value from the showcase, he added, not only by being featured in the Hall of Innovation at the entryway to the show floor but also with recognition in the Official Show Directory, the 2013 IBIE Special Edition & Show Preview, email newsletters and features on the IBIE website and mobile app. All those elements, Mr. Cornelis said, drove significant traffic to those exhibitors’ booths.

“For attendees, it gives them an opportunity to see some of the latest advances in one place, rather than having to search them out on the show floor,” Mr. Cornelis said. “Before they even walk into the exhibit hall, they can stop by the showcase, see what’s new and write down the booths they want to visit.”

Formost Fuji was one of first 48 companies to participate in the 2013 debut of the Innovation Showcase with a new horizontal wrapper. Dennis Gunnell, vice-president, sales and marketing, was more than happy to invest in the opportunity.

“To me, it was a no-­brainer,” Mr. Gunnell said. “It really hits home as to why you go to a tradeshow, so we jumped on board right from the very beginning.” Formost Fuji plans to announce another product via this year’s showcase, which has expanded to 56 entries, according to its organizer, Sosland Publishing Co.

With the help of the showcase, Mr. Gunnell said, Formost Fuji was able to reach a targeted audience in a way not previously available at IBIE. He explained how the added presence of the display in the halls’ entryway, along with participation in Sosland’s IBIE-related publications, was able to cut through the daunting size of the show, which features 800 exhibitors on 700,000 sq ft of floor space, and reach attendees with a clear, concise and easy-to-see message.

Mr. Gunnell said people directed to his booth by the Innovation Showcase came with a purpose. “They’re there because they already have the need and they’re already interested at that point,” he said.

In 2016, show-goers can expect to see the latest in wholesale and retail advances, including ovens, griddle systems, bakery pouches and snack containers, mixers, packaging equipment, heat management solutions, consulting services, ingredients and more.

Related presentations at the Idea LAB (booth No. 7720 in the Central Hall) will also offer a more engaging experience for show-goers, Mr. Cornelis said. The presentations, which include a Q&A session, will highlight how the innovating company created a solution to an industry challenge. Presentations will allow companies to dive deeper into their new technology, product or service by providing context and an opportunity to create dialogue with attendees.

“Attendees no longer want to be passive participants, simply walking up and down aisles; they want organizers to curate experiences that facilitate networking, hands-on learning, inspiration and entertainment. We’re continuing to add and improve upon that every year,” Mr. Cornelis explained. “The Innovation Showcase is part of that strategic initiative along with several other show features we’re bringing to the table in 2016.”

Source: bakingbusiness.com

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Events

IBIE 2016

March 19th, 2016
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With over 800 leading manufacturers and suppliers across more than 700’000 square feet of exhibit space, dozens of demonstrations and interactive show features, the IBIE 2016 exposition floor is jam-packed with opportunities to preview the latest technologies, uncover new products and resources, track industry issues and trends, and inspire innovative ideas to benefit your business and improve your bottom line.

Taking place from October 08 to 11 in Las Vegas, Nevada, IBIE 2016 is the biggest, most comprehensive event in the United States for the grain-based food industry, bringing together more than 20’000 baking professionals from 100 different countries and every segment of the business.

As part of a commitment to positive transformation in the world, the International Baking Industry Exposition recognizes suppliers that foster energy conservation, reduce water usage, decrease landfill waste, support healthy living and/or reduce the overall impact on the environment.

Featuring daily demos for pastry chefs and culinary professionals, the American Cake Decorating Demo Theater provides creative ideas and practical tips from the experts that could be applied immediately to enhance and improve attendees own retail offerings.

The Great American Pie Festival is an activity-filled environment on the show floor featuring live entertainment, festival merchandise, free prizes and most importantly, a variety of ready-made pies available from baking manufacturers, giving expo-goers an opportunity to taste-test to their heart’s content.

IBIE puts baking’s newest advances on full display in one efficient, state-of-the-art center of innovation. Attendees can browse the Innovation Showcase, located in the Convention Center Lobby, to see new products and technology that would equip their operation for the future. Entries include Ingredients, Equipment, Packaging and Safety products that have not exhibited at any previous IBIE event.

Introduced 2013, the PMQ Pizza Village will return this year with a unique town-hall style pavilion on the show floor featuring pizza-related exhibitors, competitions, demonstrations and more. In addition to exhibitors and industry experts, the PMQ Pizza Village also features a demo area to host the PMQ’s World Pizza Challenge and the thrilling Groupon U.S. Pizza Team Trials where ‘Pizzathletes’ will compete in freestyle pizza acrobatics.

Held in conjunction with IBIE, the Tortilla Industry Association’s cutting-edge technical program addresses operation skills, safety regulations, quality control, plant efficiency and best practices to capitalize on the baking industry’s fastest growing market segment.

IBIE is a non-profit event produced by the International Baking Industry Exposition LLC and supported by the American Bakers Association (ABA), Bakery Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America. Founded in 1920 by ABA and BEMA, IBIE provides an important forum for connecting bakers with suppliers, showcasing innovations and exchanging professional knowledge.

Source:  bakenet.eu

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IBIE among top U.S. trade shows

August 8th, 2014
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IBIE-LogoThe International Baking Industry Exposition (IBIE) recently was honoured as a top trade show in the United States.

The show was ranked one of the 50 best trade shows in the U.S. this spring by Trade Show News Network and named a Gold 100 Honoree by Trade Show Executive magazine.

A showcase for baking technology, equipment, ingredients and supplies for baking professionals, IBIE 2013 hosted 21,000 attendees from 100 countries.

“Expanding show offerings was a key initiative for IBIE 2013,” explained current IBIE chairman Michael Cornelis in a release. “This past year’s show incorporated a revamped education program, new contests, an innovation showcase to celebrate new products in the industry and a boost in the numbers of international exhibitors and attendees. We put a lot of hours into improving every aspect of IBIE, and it is an honor to be recognized for our success.”

The show invests proceeds back into the grain-based food industry in the form of legislative advocacy, consumer marketing campaigns promoting the health benefits of grain-based foods, and programs that advance the knowledge of those employed in or entering the baking business.

The next IBIE show is slated to run from Oct. 8-11, 2016, at the Las Vegas Convention Center. To learn more about IBIE, visit www.ibie2016.org

Source: bakenet:eu

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Events

International Baking Industry Exposition hits Vegas in 2013

October 12th, 2012
Comments Off on International Baking Industry Exposition hits Vegas in 2013

Preparations are underway for the 2013 International Baking Industry Exposition (IBIE), to be held Oct. 6-9 in Las Vegas.

After a successful event in 2010 that saw a 40 per cent increase in attendance, IBIE is setting its sights on even greater participation in 2013. Held triennially, the 500,000 net square-foot event is expected to bring the entire professional baking community together in record numbers, connecting an anticipated 700-plus exhibiting companies with more than 20,000 baking professionals for four days of business-building interaction.

The event will showcase the industry’s latest technologies, equipment and new product introductions as well as offer cutting-edge seminars, demonstrations and networking events.

Attendees include employees of international wholesale bakeries, intermediate wholesale bakeries, multi-store and single-unit retail bakeries, cake and cupcake shops, donut, pie and cookie retailers, tortilla manufacturers, foodservice operations, supermarket chains, central bakeries and commissaries, supermarket in-store bakeries, snack food producers, biscuit and cracker producers, pizza retailers and other international suppliers/distributors in the whole-grain food industry.

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

For more information visit www.IBIE2013.com

Source: Bakers Journal

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