Baking & Snack - June 2016 - 124
INNOVATION
The 2016 IBIE Innovation Showcase offers new programs and ways
to learn about technologies and products changing the industry.
by Nico Roesler
F
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
124 Baking & Snack June 2016 / www.bakingandsnack.com
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, vicepresident, 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
http://www.bakingandsnack.com
Baking & Snack - June 2016
Table of Contents for the Digital Edition of Baking & Snack - June 2016
Baking & Snack - June 2016
Table of Contents
Table of Contents
Editorial - Filling in the gaps
Newsfront - FDA reverses course on ‘healthy’ labeling
Bimbo restructuring into new phase
ABA president addresses workforce gap to B&CMA
FDA updates Nutrition Facts Panel
People/In Brief
AIB provides open access to kill step research
Dietary Guidelines - Decoding the process
Dietary Guidelines: A quick history
Fireking Baking Co - can't stop, won't stop
Lessons learned in the baking business
Fireking takes on niche
Train for success and safety
Frozen/Par-Baked - Living the good life
Becoming the toast of the town
Turning ciabatta into an artisan snack
Fats, Oils, Shortenings - Changing all choices
Shortening ‘mix tape’
Let’s talk organogels
Clean Label - When simpler is better
Case in point: dough tolerance
Ingredient App - The crunch of apples
R&D Perspective - It's not easy being clean
Ingredient Handling - Look before you leap
How to go with the flow
Pretzel Technology - Tale of two textures
Producing the classic pretzel
Processing Flexibility - Efficiency included
Adapting to brownfield
Bag Closing - Reliable and simple
Tech Showcase: Warehouse/Distribution - Only the beginning
Sanitation Strategies - Adding up the real costs
Industry Images - Technically speaking...
Meeting preview - All eyes on innovation
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - June 2016 - Baking & Snack - June 2016
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Baking & Snack - June 2016 - 8
Baking & Snack - June 2016 - Table of Contents
Baking & Snack - June 2016 - 10
Baking & Snack - June 2016 - Table of Contents
Baking & Snack - June 2016 - Editorial - Filling in the gaps
Baking & Snack - June 2016 - 13
Baking & Snack - June 2016 - 14
Baking & Snack - June 2016 - 15
Baking & Snack - June 2016 - Bimbo restructuring into new phase
Baking & Snack - June 2016 - 17
Baking & Snack - June 2016 - FDA updates Nutrition Facts Panel
Baking & Snack - June 2016 - AIB provides open access to kill step research
Baking & Snack - June 2016 - 20
Baking & Snack - June 2016 - Dietary Guidelines - Decoding the process
Baking & Snack - June 2016 - 22
Baking & Snack - June 2016 - 23
Baking & Snack - June 2016 - 24
Baking & Snack - June 2016 - 25
Baking & Snack - June 2016 - Dietary Guidelines: A quick history
Baking & Snack - June 2016 - 27
Baking & Snack - June 2016 - 28
Baking & Snack - June 2016 - 29
Baking & Snack - June 2016 - Fireking Baking Co - can't stop, won't stop
Baking & Snack - June 2016 - 31
Baking & Snack - June 2016 - 32
Baking & Snack - June 2016 - 33
Baking & Snack - June 2016 - 34
Baking & Snack - June 2016 - 35
Baking & Snack - June 2016 - Lessons learned in the baking business
Baking & Snack - June 2016 - 37
Baking & Snack - June 2016 - Fireking takes on niche
Baking & Snack - June 2016 - 39
Baking & Snack - June 2016 - 40
Baking & Snack - June 2016 - 41
Baking & Snack - June 2016 - Train for success and safety
Baking & Snack - June 2016 - 43
Baking & Snack - June 2016 - 44
Baking & Snack - June 2016 - 45
Baking & Snack - June 2016 - 46
Baking & Snack - June 2016 - Frozen/Par-Baked - Living the good life
Baking & Snack - June 2016 - 48
Baking & Snack - June 2016 - 49
Baking & Snack - June 2016 - Becoming the toast of the town
Baking & Snack - June 2016 - 51
Baking & Snack - June 2016 - 52
Baking & Snack - June 2016 - 53
Baking & Snack - June 2016 - Turning ciabatta into an artisan snack
Baking & Snack - June 2016 - 55
Baking & Snack - June 2016 - 56
Baking & Snack - June 2016 - Fats, Oils, Shortenings - Changing all choices
Baking & Snack - June 2016 - Shortening ‘mix tape’
Baking & Snack - June 2016 - 59
Baking & Snack - June 2016 - Let’s talk organogels
Baking & Snack - June 2016 - 61
Baking & Snack - June 2016 - 62
Baking & Snack - June 2016 - 63
Baking & Snack - June 2016 - 64
Baking & Snack - June 2016 - 65
Baking & Snack - June 2016 - 66
Baking & Snack - June 2016 - Clean Label - When simpler is better
Baking & Snack - June 2016 - 68
Baking & Snack - June 2016 - 69
Baking & Snack - June 2016 - Case in point: dough tolerance
Baking & Snack - June 2016 - 71
Baking & Snack - June 2016 - 72
Baking & Snack - June 2016 - 73
Baking & Snack - June 2016 - 74
Baking & Snack - June 2016 - 75
Baking & Snack - June 2016 - 76
Baking & Snack - June 2016 - Ingredient App - The crunch of apples
Baking & Snack - June 2016 - 78
Baking & Snack - June 2016 - R&D Perspective - It's not easy being clean
Baking & Snack - June 2016 - 80
Baking & Snack - June 2016 - 81
Baking & Snack - June 2016 - 82
Baking & Snack - June 2016 - Ingredient Handling - Look before you leap
Baking & Snack - June 2016 - 84
Baking & Snack - June 2016 - 85
Baking & Snack - June 2016 - 86
Baking & Snack - June 2016 - 87
Baking & Snack - June 2016 - 88
Baking & Snack - June 2016 - 89
Baking & Snack - June 2016 - 90
Baking & Snack - June 2016 - How to go with the flow
Baking & Snack - June 2016 - 92
Baking & Snack - June 2016 - Pretzel Technology - Tale of two textures
Baking & Snack - June 2016 - 94
Baking & Snack - June 2016 - 95
Baking & Snack - June 2016 - Producing the classic pretzel
Baking & Snack - June 2016 - 97
Baking & Snack - June 2016 - 98
Baking & Snack - June 2016 - 99
Baking & Snack - June 2016 - 100
Baking & Snack - June 2016 - Processing Flexibility - Efficiency included
Baking & Snack - June 2016 - Adapting to brownfield
Baking & Snack - June 2016 - 103
Baking & Snack - June 2016 - 104
Baking & Snack - June 2016 - 105
Baking & Snack - June 2016 - 106
Baking & Snack - June 2016 - Bag Closing - Reliable and simple
Baking & Snack - June 2016 - 108
Baking & Snack - June 2016 - 109
Baking & Snack - June 2016 - 110
Baking & Snack - June 2016 - Tech Showcase: Warehouse/Distribution - Only the beginning
Baking & Snack - June 2016 - 112
Baking & Snack - June 2016 - 113
Baking & Snack - June 2016 - 114
Baking & Snack - June 2016 - Sanitation Strategies - Adding up the real costs
Baking & Snack - June 2016 - 116
Baking & Snack - June 2016 - 117
Baking & Snack - June 2016 - 118
Baking & Snack - June 2016 - Industry Images - Technically speaking...
Baking & Snack - June 2016 - 120
Baking & Snack - June 2016 - 121
Baking & Snack - June 2016 - 122
Baking & Snack - June 2016 - 123
Baking & Snack - June 2016 - Meeting preview - All eyes on innovation
Baking & Snack - June 2016 - 125
Baking & Snack - June 2016 - 126
Baking & Snack - June 2016 - Events
Baking & Snack - June 2016 - 128
Baking & Snack - June 2016 - 129
Baking & Snack - June 2016 - Ingredients & Formulating
Baking & Snack - June 2016 - 131
Baking & Snack - June 2016 - Equipment & Packaging
Baking & Snack - June 2016 - 133
Baking & Snack - June 2016 - 134
Baking & Snack - June 2016 - Patents
Baking & Snack - June 2016 - 136
Baking & Snack - June 2016 - New on the shelf
Baking & Snack - June 2016 - 138
Baking & Snack - June 2016 - 139
Baking & Snack - June 2016 - Marketplace
Baking & Snack - June 2016 - 141
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Baking & Snack - June 2016 - 150
Baking & Snack - June 2016 - 151
Baking & Snack - June 2016 - 152
Baking & Snack - June 2016 - Ad Index
Baking & Snack - June 2016 - New Product Spotlight
Baking & Snack - June 2016 - 155
Baking & Snack - June 2016 - 156
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