IBIE, show daily - Sunday - (Page 1)

Sunday www.bakingexpo.org Sosland Publishing - Ofﬁcial Media Provider OCTOBER 6, 2013 IBIE Interactions TODAY 7:30 a.m. – 5:00 p.m. Registration AIB Technical Track 8:30 a.m. - noon AIB Baking Technology (3 parts) 8:30 a.m. – 9:30 a.m. Latest in Food Labeling 9:45 a.m. – 10:45 a.m. Competency-Based Training 11:00 a.m. - noon p.m. Flat Breads Retail & Food Service Track 8:30 a.m. - 9:30 a.m. Retail Bakery Design Pizza and Bakeries 9:45 a.m. - 10:45 a.m. A Complaint is a Gift — Really! 11:00 a.m. - noon How to Grow Your Retail Business Management & Marketing 9:45 a.m. - 10:45 a.m. Opportunities in Fresh Bakery 11:00 a.m. - noon Tools for Developing Your Cookie and Cracker Workforce Ingredient Trends & Formulations 8:30 a.m. – 9:30 a.m. Managing Flour Prices 9:45 a.m. - 10:45 a.m. Formulating with Whole Grains 11:00 a.m. - noon Formulating Gluten-free Baked Goods Hands-On Cake & Pastry Decorating 8:00 a.m. – noon Figure Modeling for Profit Airbrush Class & Demo 10:00 a.m. - noon Fondant Decorations 7:00 p.m. – 9:00 p.m. Fancy Cupcakes Parvu Diner: Blue Plate Specials Writing Made Easy TIA Technical Conference 9 a.m. – 11:50 a.m. Amoretti Demo Theatre 11 a.m. - 4 p.m. Industry Finally Comes ‘All T ogether Now’ After years of preparation, months of anticipation, weeks of building expectations and a mad rush to the finish during the final days on the unseasonably cool convention floor, a bigger and better 2013 International Baking Industry Exposition (IBIE) opens its doors to an anticipated 20,000 industry professionals from all parts of the globe. Pre-registration is tracking more than 10% ahead of the 2010 show and is attracting a wider swath of baking industry professionals ranging from commercial wholesalers and artisan bakers to retail bakers, pastry chefs and supermarket instore bakers. Officials in the registration area reported a fast and furious last-minute rush in sign-ups as the show neared. With more than 850,000 sq ft of exhibit space, IBIE 2013 exhibit sales are nearly 20% greater than three years ago. Of the 818 exhibitors, 276 of them are new to this year’s show. “We really challenged the exhibitors to bring their newest and boldest innovations to IBIE, and they have really taken the challenge to heart,” noted Robb MacKie, president and CEO of the American Bakers Association, co-sponsor of IBIE with BEMA and the Retail Bakers of America. The journey to bring everyone “All Together Now,” he added, began under difficult circumstances, but he expected the planning committee’s efforts to pay off. “The IBIE Committee gathered three years ago in the middle of a raging blizzard in Chicago to review IBIE Celebrating the “All Together Now” theme for IBIE 2013, members of the American Bakers Association and BEMA get together in their shared booth located in the Grand Concourse of the Las Vegas Convention Center. 2010 and beginning to plan IBIE 2013,” Mr. MacKie said. “Attendees will be able to experience the results of those discussions and the efforts of an incredibly talented and dedicated team.” Perhaps even more importantly, this year’s IBIE expects a larger international contingent than in the past. In addition to a strong Latin American group, preliminary information indicates significant delegations from China, Russia, Japan and Australia, to name a few. In all, more than 95 countries will be represented at IBIE 2013. “We made big push internationally since the last show,” said Kerwin Brown, BEMA’s president and CEO. “We made a much bigger push than we did for 2010. We met with associations from different countries. We met with media outlets. For three years, we have been networking with groups across the globe to build awareness of IBIE and put it on everyone’s radar. Our hard work will hopefully pay off this year.” Hans van der Maarel, veteran IBIE show committee member, described how several exhibitors worked extremely long hours during the past few days to set up their booths. “Some people will be pretty tired come Sunday,” he said. “But now we have to make this pay. We have four days to make it pay.” — Sosland Staff Sunday, October 6, 2013 • IBIE • 1 http://www.bakingexpo.org

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IBIE, show daily - Sunday