Baking & Snack - February 2004 - 123

MEETING PREVIEW

Baking to the Future
IBIE 2004 features forward-thinking educational sessions
sponsored by AIB and RBA.

t's time, once again, to start planning on gathering
with baking professionals from around the world in
fabulous Las Vegas! The International Baking Industry
Exposition (IBIE) 2004 returns Aug. 15-18 to the Las
Vegas Convention Center, Las Vegas, NV.
IBIE, which is jointly sponsored by the American Bakers
Association and BEMA, the baking industry suppliers association, changed from a 4-year cycle to a 3-year rotation
in September 2001 to give the industry a better overview
of technology growth and changes. According to show
organizers, this year's World's Baking Showplace will feature more than 800 exhibitors covering 400,000 net sq ft of
exhibit space and host nearly 25,000 domestic and international baking professionals. In addition to the exhibitor
showplace, this year's lineup will feature new educational
sessions, including a program hosted by The Retailer's
Bakery Association (RBA) and a seminar organized by the
American Institute of Baking (AIB), Manhattan, KS.
"A primary goal of IBIE is to be a resource for industry
trends and technologies for all segments of the international baking community," said Robert Kirkpatrick,
chairman of IBIE 2004 and president of Rondo, Inc.,
Moonachie, NJ. "The new educational programs are a
valuable addition to the Expo experience. We are pleased
to be working in cooperation with RBA and AIB to offer
demonstrations and sessions that specifically address issues critical to the business of baking."
AIB is offering a 3-day seminar, "Breaking Through to
the Future," which will focus on issues of interest to the
international baking community. On the first day, Bill
Pursley, AIB vice-president of food safety education and
international development, will discuss food security.
Allergen control will be covered by Cliff Pappas, Ph.D.,
AIB head of quality and HACCP programs. In addition,
Joseph Shebuski, Ph.D., Cargill, Wayzata, MN, will speak
about microbiological issues with baked foods.
The second day's speakers will include Richard Dempster, Ph.D., AIB director of product and technological
development; Jeff Rootring, AIB head of baking training
services; and Brian Strouts, AIB head of experimental
baking. They will address the following topics: improving processes by using new technologies, reformulation

for extended shelf life and
the trends in modified-carb
baked foods.
On the final day of the
seminar, AIB vice-president of
education Kirk O'Donnell will
present just-in-time training, and
Mark Sabo, president, Sosland Publishing Co., Kansas City, MO, will
speak about major trends in the
baking industry. Dr. Pappas will bring
the seminar to a close with his discussion on integrating quality systems.
Sessions will take place from 8:
30 a.m. to noon, Sunday, Aug.15,
through Tuesday, Aug. 17. Registration for the entire
3-day program is $450; the per-day fee is $180. Visit AIB's
Web site at www.aibonline.org for more information.
RBA's "Best Practices in Retail Baking" will take place
all four days of the Expo and will feature demonstrations, displays, industry chats and a demonstration
theater (conducted in a special area on the exhibit
floor). Its Baking Arts and Cakes Display will spotlight
products created by bakers from the Tips and Trends
Demonstration Theatre and signature decorative pieces
from Las Vegas bakers and pastry chefs. The RBA Solutions Cafe will provide information about RBA services.
Moderated roundtable discussions on topics of interest
to retail bakers will last 45 minutes with some titles repeated throughout the day. The Best of RBA - Tips and
Trends Demonstration Theatre will highlight formulas
and techniques demonstrated at RBA Marketplace and
will give participants a glimpse of groundbreaking techniques their peers may be using.
RBA displays will be open from 10 a.m. to 5 p.m.
Four chat sessions per day and two tips-and-trends sessions per day will take place from 11 a.m. to 3 p.m. Visit
www.rbanet.com for more information.
Upcoming issues of Baking & Snack will cover
IBIE news, updates and planning information as the
show approaches.
Ⅲ
- By Holly Bradley

February 2004 / BAKING & SNACK / 123

http://www.aibonline.org http://www.rbanet.com

Baking & Snack - February 2004

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