IBIE 2016 is said to be the biggest, most comprehensive event in the United States for the grain-based food industry.

Produced by the American Bakers Association (ABA), Washington, D.C., and the Baking Equipment Manufacturers and Allied (BEMA), Overland Park, Kan., IBIE 2016 is scheduled to take place Oct. 8-11 in Las Vegas, bringing together more than 20,000 baking professionals from 100 different countries and every segment of the business.

Every three years, the Baking Expo provides unparalleled access to the tools, technologies and resources necessary to maximize a baking business’ success.
It offers dozens of educational opportunities to help attendees build their skills and expand know-how. Learn professional techniques and proven strategies designed to streamline operations, improve product quality and increase profits.

Enroll in IBIE seminars and benefit from the knowledge, experience and insights of the top industry and business experts, who lead more than 90 focused seminars on topics such as retail and foodservice, business management and marketing, ingredient trends and formulations, hands-on cake and pastry decorating, tortilla production and more. Also, watch as master chefs share their best secrets and practical tips in dozens of high-value demonstrations, right on the show floor. 

Other highlights include:

  • Partnered with the Global Cold Chain Alliance, Alexandria, Va., to align with the trend toward cold storage as it relates to construction, warehouse and transportation options for the baking industry. For bakers, this equates to greater potential benefits in terms of extending the shelf life of bakery products without a reduction in product quality, nutrition and appearance.
  • Partnered with sister publication Snack Food & Wholesale Bakery to host B.E.S.T. in Baking program, which recognizes suppliers for energy conservation, reduction in water usage, decreased landfill waste, healthy living and/or reduction in the overall impact on the environment.
  • IBIE puts baking’s newest advances on full display in one state-of-the-art center of innovation. Attendees can browse the Innovation Showcase to see new products and technology in ingredients, equipment, packaging and safety.
  • The PMQ Pizza Village returns with a unique town hall-style pavilion on the show floor featuring pizza-related exhibitors, competitions, demonstrations and more.
  • The RPIA Group, Westfield, Ind., will host an all-day workshop designed for attendees with five years’ experience or less to learn from five certified master bakers, who share their tricks of the trade and answer your questions.
  • For the first time ever, attendees can enjoy Fresh Takes, a series of brief, informative presentations that feature influential thought leaders sharing their perspectives on consumer, nutrition and industry trends.
  • And, dive into emerging innovations on the horizon in the Idea LAB, an inspiring incubator for new trends. The Idea LAB houses the Innovation Spotlight Theater featuring expert presentations on the latest advances in baking and an “Ask the Experts” answer bar.

Visit us at booth #1234.