The International Baking Industry Exposition (IBIE) took place at the Las Vegas Convention Center last week from October 6-9 and truly reflected the “All Together Now” theme of its 2013 campaign. More than 21,000 attendees from 100 countries and from every segment of the grain-based food industry united to make important connections and get down to serious business.
Over the four days of the show, baking professionals explored half a million square feet of exhibition space, looking for the latest ingredient, equipment, technology, packaging and supply solutions from 815 exhibiting companies, a 13 percent increase over 2010, providing 19 percent more square footage for attendees to cover. Several bakers commented about the record number of innovative products on display. “IBIE has a long-standing reputation for championing innovation and showcasing the latest advancements in the industry. This year, the suppliers exceeded all expectations and launched hundreds of new products and solutions aimed at the changing needs of the modern baker,” said Mike Beaty, IBIE chairman and executive vice president of supply chain for Flowers Foods, Inc.
A common theme among exhibitors was the growing number of international baking professionals who attended the Las Vegas event. Many suppliers reiterated the value of being able to reach foreign buyers that they likely would not have been able to reach any other way. According to Mike Cornelis, IBIE committee vice chair and vice president of international sales for American Pan, “Over the past two show cycles, we’ve made a concerted effort to increase international participation through a variety of initiatives and outreach programs. We’re thrilled to report that these initiatives are paying off. Registration statistics show that nearly 26 percent of our attendance was international, with the greatest numbers of buyers traveling from Canada, Mexico, China, Japan, Australia, Russia and the UK.
Just as exciting as the business conducted between bakers and suppliers at IBIE were the educational opportunities presented by AIB International, the Retail Bakers of America, PMQ Pizza Magazine, the Bread Bakers Guild of America, the Tortilla Industry Association, the American Bakers Association and BEMA. This year, IBIE offered the most robust, comprehensive educational conference to date, with more than 75 sessions covering everything from improving retail operations to gluten-free baking to food safety and security. The increase in valuable, expert-led sessions grew IBIE’s education attendance by 67 percent over 2010. According to education task force chair and vice president of sales and marketing at Formost Fuji, Dennis Gunnell, “IBIE worked diligently to provide a comprehensive, in-depth education program that would provide the essential knowledge attendees need to improve operations, grow their businesses and stay in front of the industry’s ever-changing curve.”
Furthermore, IBIE, along with Bundy Baking Solutions and Snack Food & Wholesale Bakery magazine, honored 16 industry suppliers that have made a positive impact on the environment with its second annual B.E.S.T. (Becoming Environmentally Sustainable Together) in Baking award. The following companies 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:
- Air Management Technologies, Inc.
- AMF Bakery Systems
- American Pan Company
- Auto-Bake Pty. Ltd.
- Briess Malt & Ingredients Co.
- ChemxWorks Inc.
- Daabon Organic, USA
- ENERVEX, Inc.
- Hayon Manufacturing
- Meyer Laboratory, Inc.
- Oberlin Filter Co.
- Picard Ovens Inc.
- Robbie Flexibles
- Shaffer Mixer & Processing Equipment
- SPX Flow Technology
- TMB Baking, Inc.
“We are thrilled to receive the acknowledgement for our Fresh N Tasty Bakery Pouch that reduces the amount of materials used in a package, therefore shrinking the overall environmental footprint,” said Keri Olson, marketing director for Robbie Flexibles. “It is equally exciting that IBIE has made a proactive effort to highlight innovations that help bakers employ more sustainable production, processing and packaging methods across the industry.”
IBIE played host to two prestigious competitions in the food industry—America’s Best Raisin Bread Contest and the Pillsbury Bakers’ Plus Creative Decorating Competition. The best of the best put their winning creations on display and the following were winners in their respective competition categories.
America’s Best Raisin Bread Contest sponsored by the California Raisin Marketing Board
Breakfast Category:
Top Student:
Samantha Ring, Kendall College (Chicago), with her “Sweet Potato Raisin Roll”
Grand Prize Professional – Gold:
Robert Nieto, Jackson Family Wines, (Fulton, CA), with his “Raisin Chardonnay Brioche”
Judges Prize Professional – Silver:
Kaitlyn Guest, Gold Coast Ingredients (Commerce, CA), with her “Golden Raisin Getaway”
Idea Prize Professional – Bronze:
Nancy Cain, Against the Grain Gourmet (Brattleboro, VT) with her “Raisin the Bar” (a gluten-free product)
Artisan Category:
Top Student:
Bradley Price, Kansas State University, (Manhattan, KS), with his “Raisin & Harvest Pear Focaccia”
Grand Prize Professional – Gold:
Nicky Giusto, Central Milling (Petaluma, CA), with his “Raisin de Soleil” (Grape of the Sun)
Judges Prize Professional – Silver:
Kristin Troester, St. Peter’s Bakery (Elverson, PA), with her “Sultana Sunflower Bread”
Idea Prize Professional – Bronze:
Robbert Sarubbi, Marriott Int’l/Ritz Carlton, (Key Biscayne, FL), with his “Hard Crusted Raisin Pecan with sweet Potato and Cinnamon”
Commercial Category:
Top Student:
Kathy Zibilich, El Central Culinary School (Dallas, TX), with her “Raisin Paska Bread”
Grand Prize Professional – Gold:
Sandy Kim, Chabaso Bakery (New Haven, CT), with her “Spice Trader’s Raisin Stick”
Judges Prize Professional – Silver:
Daniel Swift, University of Nevada (Las Vegas, NV), with his “Chocolate Raisin Bread”
Idea Prize Professional – Bronze:
Alphonse Beccard, 5 Generation Bakers (McDonald, PA), with his “Rum Raisin Christmas Swirl”
Pillsbury Bakers’ Plus Creative Decorating Competition sponsored by the Retail Bakers of America
Flowers and Sprays Category (sponsored by Chefmaster):
Gold medal:
Emma McAdow, Busken Bakery
Silver medal:
Karen Thomson, Ele Cake Company
Bronze medal:
Keeann Richards-Cramer, Jerry’s Foods
Custom Design Cakes Category (sponsored by DecoPac):
Gold medal:
Karen Thomson, Ele Cake Company
Silver medal:
Emma McAdow, Busken Bakery
Bronze medal:
Keeann Richards-Cramer, Jerry’s Foods
Sculpted Cakes category (sponsored by CSM Products):
Gold medal:
Karen Thomson, Ele Cake Company
Silver medal:
Krystina Gianaris, Cake and Company
Bronze medal:
Elizabeth Baldrez, Three Brothers Bakery
Rolled Fondant Category (sponsored by Bakery Crafts):
Gold medal:
Karen Thomson, Ele Cake Company
Silver medal:
Keeann Richards-Cramer, Jerry’s Foods
Bronze medal:
Emma McAdow, Busken Bakery
Wedding Cakes Category (sponsored by Pfeil & Holing):
Gold medal:
Karen Thomson, Ele Cake Company
Silver medal:
Krystina Gianaris, Cake and Company
Bronze medal:
Stephanie Wertman, Sugarland
Pillsbury Bakers Plus Grand Champion Competition (sponsored by General Mills):
Pillsbury Grand Champion:
Karen Thomson, Ele Cake Company
Second Place:
Emma McAdow, Busken Bakery
Third Place:
Keeann Richards-Cramer, Jerry’s Foods
The next IBIE will be held October 8-11, 2016 at the Las Vegas Convention Center.
About IBIE
IBIE, sponsored by the American Bakers Association (ABA), the Baking Industry Suppliers Association (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 500,000 net square feet. The triennial event will next be held in Las Vegas, Nev. October 8-11, 2016.
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.
