Baking&Snack - May 2013 - 101

SPECIAL REPORT
Meeting Preview: IBIE

Superior Look, Flavor, Texture
Need a respite from all the walking and talking?
Head to The Great American Pie Festival, another
new feature planned for IBIE 2013. The American Pie
Council partnered with IBIE to offer “A Never-Ending
Pie Buffet” to show-goers. Taste test a wide range of
ready-made pies from bakery manufacturers and enjoy live entertainment, merchandise, complimentary
refreshments and free prizes. IBIE organizers anticipate that commercial pie buyers from retail and wholesale operations will find something of interest. The
red, white and blue arch will make locating The Great
American Pie Festival easy.
Desiring a slice of a different nature? Stop by the PMQ
Pizza Village, a town-hall-style pizza pavilion created for
IBIE 2013. Designed to build networking and business
opportunities between pizza manufacturers and bakers,
the PMQ Pizza Village will feature pizza-related exhibitors, competitions, demonstrations and the PMQ Pizza
Information Center. Pizza experts will be on-site to
offer best practices, recipes, food costs, growth rates and
consumer trend information to visitors who are either
currently in the frozen or fresh pizza business or who
are considering adding it to their offerings. The PMQ
Pizza Village will also host both the “Pizzathletes” from
the US Pizza Team, who will entertain the crowd with a
freestyle pizza acrobatics competition and the American
Pizza Championships cooking contest.
As if pie and pizza weren’t enough, 36 finalists from
the California Raisin Marketing Board’s 6th Annual
“America’s Best Raisin Bread Contest” will take over
the show floor as they bake their creations in front of a
panel of judges from the artisan and commercial baking
industries. Twelve winners will take home top honors in
a variety of categories.
Visitors to IBIE 2013 will notice that traditional show
events have undergone makeovers. Competitors in
the Retail Bakers Association’s 13th Annual Pillsbury
Bakers’ Plus Creative Decorating Competition will
flaunt their talents from an elevated show floor platform
designed to give the audience a better view of the action.
“BOB” (aka Business of Baking for Beginners), hosted
by The RPIA Group, provides newcomers to the baking industry with a full day of face time with industry
experts. Lastly, the Tortilla Industry Association (TIA)
continues its tradition of co-locating its technical conference, Oct. 5-6, with IBIE.
As IBIE 2013 rolls closer, event organizers will
announce even more exciting features and events. Look
for additional coverage in each issue of Baking & Snack
as well as at www.ibie2013.com leading up to show time.
Mari Rydings is a former Baking & Snack managing
editor. She recently rejoined Sosland Publishing as managing editor of its IBIE publications.

•

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contact Cereal ingredients
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For more information, see Page 121

www.bakingandsnack.com

May 2013 / Baking & Snack / 101

http://www.ibie2013.com http://www.bakingandsnack.com

Baking&Snack - May 2013

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