In October, more than 20,000 baking professionals from every segment of the grain-based market will converge in Las Vegas for North America’s largest, most comprehensive trade event of the year. The Baking Expo, which will take place Oct. 6-9 at the Las Vegas Convention Center, will connect a record number of industry buyers and sellers with the technology, resources and opportunities they need to maximize their success.

Produced by the American Bakers Association (ABA), Washington, D.C., and the Baking Industry Suppliers Association (BEMA), Overland Park, Kan., IBIE 2013 will showcase the baking industry’s newest advances in more than 500,000 net square feet of exhibit space. More than 800 leading manufacturers and suppliers will debut innovative technology applications such as production equipment and baking supplies, ingredients, packaging materials and systems, refrigeration systems, sanitation equipment, computerized technologies, transportation and distribution equipment.

This year’s show features include:

B.E.S.T. in Baking Program. As part of a commitment to positive transformation in the world, IBIE, together with Bundy Baking Solutions, Urbana, Ohio, and Snack Food & Wholesale Bakery,a sister publication, recognizes suppliers that foster energy conservation, reduced water usage, a decrease in landfill waste, healthy living and/or a reduction in the overall impact on the environment. 

Education programs. The Baking Expo’s comprehensive professional conference gives attendees unmatched opportunities to learn from the experts, discover problem-solving strategies, acquire essential new information and build the knowledge to build your business. Courses center on retail and foodservice, ingredient trends and formulation, AIB technical, hands-on cake and pastry decorating and business management and marketing.

The Great American Pie Festival. This activity-filled experience on the show floor will feature live entertainment, festival merchandise, free prizes and most important, a variety of ready-made pies available from baking manufacturers. Presented by the American Pie Council, Lake Forest, Ill., this event will be of special interest to buyers for supermarkets, restaurants and other foodservice operations who purchase commercial pies for retail sale.

Innovation Showcase. IBIE 2013 puts baking’s newest advances on full display in one efficient, state-of-the-art center of innovation. Located in the convention center lobby, the Innovation Showcase features new products and technology that will equip your operation for the future. Entries include ingredients, equipment, packaging and safety products that have not exhibited at any previous IBIE event.

PMQ Pizza Village. IBIE is bringing pizza to the Baking Expo, with PMQ Pizza Village—a unique town hall-style pavilion on the show floor that features pizza-related exhibitors, competitions, demonstrations and more. The PMQ Pizza Information Center—located within the Pizza Village—will offer opportunities for attendees to learn from pizza experts on best practices, recipes, food costs, growth rates, consumer trends, the state of the industry and more.

RPIA’s Business of Baking for Beginners (BOB). This all-day workshop held on Oct. 5 is designed for those new to the bakery business. Learn from five certified master bakers, who will share their tricks of the trade and answer questions.

TIA Technical Conference. Held Oct. 5-6 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 register for IBIE 2013, go to http://ibie2013.org. And, please stop by Refrigerated & Frozen Foods’ booth, #4018, and pick up extra copies of this issue, renew your free subscription and learn more about upcoming advertising and interview opportunities.