Baking & Snack - July 2006 - 118

MEETING PREVIEW

ᮡ Automatic loading
and unloading of
multideck ovens
featuring adjustable
temperature zones
in each deck made
headlines at previous
iba exhibitions.
iba

ᮡ Advanced
technologies such
as this spiral cooling
conveyor will be on
display at Munich
in October.
iba

biggest trend in European baked foods. Show organizers
reported research stating that approximately 3% of Europeans are committed "hard core" organic consumers,
while roughly 60% of the population occasionally buys
organic foods, spending €2.4 billion (US$3 billion) on
them in 2004. Bread and baked foods are the third most
important group of organic foods.
Many ingredients - organic or not - are demonstrated with suggested preparation techniques and plenty of samples. Fully operational demonstration bakeries
scattered throughout the halls not only show off exhibitors' equipment capabilities but also provide a forum for
new products and ingredients. A sharp-eyed visitor will
find ingredient manufacturers and their bakery technicians participating alongside the machinery experts at
these locations.
A number of US allied companies plan to exhibit at
iba. The US Pavilion in Hall B1 is being organized by
Kallman Associates, Waldwick, NJ, and currently includes
AM Manufacturing, American Pan, AMF Bakery Systems, C.H. Babb, Bettendorf Stanford, Burford, Cereal
Ingredients, Comtec Industries, Flynn Burner, Formost
Packaging Machines, Lawrence Equipment, Moline, The
Perfect Score, Quantum Topping Systems, United Bakery
Equipment and United Sugar Design, plus stands for the
International Baking Industry Exposition 2007, Sosland
Publishing and Stagnito Communications. Also in
Hall B1 are Baking Technology Systems, Hansaloy and
Mona Lisa Food Products. Kwik Lok and LeMatic have
stands in Hall A1, with Belshaw Brothers and FoodTools
in Hall A4. In Hall B3, exhibits are planned by the Almond Board of California, Peters Biscuit and Cracker
Machinery and The Peerless Group, while Machinery
Builders and Design has a stand in Hall B4.
iba sponsor ZDB plans to set up shop in Hall B3.
Its members will demonstrate preparation of specialty
baked foods from throughout the country. In addition,
four international bakery competitions will be held in
this space during the course of the fair: European Cup,
Oct 3-4; Confectioners Cup, Oct. 5-6; World Cup, Oct.
7-8; and Young Bakers Cup, Oct. 9. The action starts at
8 a.m. and finishes around 4 p.m. daily.

124 / BAKING & SNACK / July 2006

AROUND AND ABOUT. The area's local bakery association, Landes-Innungsverband für das Bayerische Bäckerhandwerk, is arranging tours of bakeries in the area. The
group is also opening its baking school, Academy Lochham, to iba visitors by offering a special class in Bavarian specialty breads. Those interested in visiting bakeries
or taking classes should contact Irene Manser (phone
+49 89 54 42 13 0; e-mail manser@baecker-bayern.de).
Details are also available on iba's Web site.
Although Munich's famous Oktoberfest celebration
ends on Oct. 3, the first day of iba, the show's organizers
sponsor an evening festival-style beer tent for socializing,
opening at 5 p.m. for the run of the fair.
To arrange travel and housing, iba visitors from North
America can book through Kallman Travel Services, an
affiliate of Kallman Associates (phone 201/652-0547,
e-mail travagt@optonline.net, Web www.kallmanexpo.
com, ask for Barbara Jackson). For international travelers,
the show organizer GHM recommends Smart and More
GmbH, Hamburg, Germany (phone +49 1805 324000,
fax +49 1805 549675, e-mail smartfairs@sam-hh.de, Web
www.smartfairs.de) or one of several services listed at
iba's Web site.
The American Society of Baking has again organized
a trip to iba. Arrangements offer six nights in first-quality Munich hotels, starting Oct. 3 and departing Oct. 9.
As of early June, double and twin room space was still
available. For details, contact ASB's travel agency, Barbara
Beuckman Travel (phone 314/209-9067, fax 314/2090785, e-mail bbtrvl2@aol.com).
Ⅲ
- Laurie Gorton

Equipment World
Worldwide exports of bakery machinery rose during
the past five years by some 15% and in 2004 reached
about €1.3 billion (US$1.6 billion), according to iba 2006
organizers. German manufacturers accounted for a
market share of approximately 15%, while Italy had 18%
and Austria and France each accounted for roughly 10%.
Other important exporting countries were The Netherlands, the US, Switzerland, Japan and Denmark.
These countries all differ in terms of penetration of
regional markets. German manufacturers, for example,
are the leading suppliers to the 25 EU countries. Italy
is the most important exporter to North and South
America, and the African countries prefer to buy bakery machinery from France.
Germany is home to more than 70 manufacturers of baking equipment, and 2004 turnover for this
sector came to €313 million (US$394 million), with a
slight increase indicated for 2005. About 60% of the
manufacturing output is exported, with two-thirds of
that going to other European countries.

http://www.kallmanexpo http://www.smartfairs.de

Baking & Snack - July 2006

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