Baking & Snack - November 2015 - 28

iba RECAP

resents the balance of the industry, both the industrial side and
the craft side," he explained.
In addition to strong contingents from India, China, South
America and the Middle East, American wholesale bakers were
well represented. The six-day event attracted top operations executives from Grupo Bimbo, Aryzta, Campbell Soup, Clif Bar,
Turano Baking, Harlan Bakeries, Orlando Baking and Alpha
Baking - just to name a few. In fact, an estimated 40% of companies from the American Bakers Association (ABA)'s board of
directors attended the show, according to Robb MacKie, ABA's
president and CEO.
Larry Marcucci, president of Alpha Baking, spent the majority of the show seeking out ways to automate its bakeries but
maintain the "extraordinary flexibility" that the Chicago-based
company needs to be competitive. He reflected on how this
year's event differed from the past."I was amazed at how many
American companies are now going to this show," he said.
At every trade show, money talks, and this year's iba spoke
volumes. According to a survey by iba organizers, more than
half of the visitors make purchases during the show, totaling
€1.3 billion (US$1.45 billion).
Driving the need for automation is a global labor problem for
the baking industry, especially in North America. Many wholesalers attended iba to seek out new ways to drive efficiencies and
lower costs as regulatory statutes such as health care have become a greater burden for businesses.
This year's iba also saw huge advances in data management and
smart-driven technology as exhibitors incorporated new software
management tools, vision systems and noise and vibration sensors
in creative ways for predictive maintenance and even to ensure
product quality. In some cases, exhibitors offered self-correcting

systems to automatically adjust an oven's temperature if sensors
indicate a burner fault or if the products are under- or overbaked.
Throughout the halls, process controls not only pinpointed
when and where downtime had occurred, but in some cases, automatically proposed a real-time fix or temporary bypass to the
problem to minimize waste. In other cases, companies offered
remote diagnostics - something that's been around for a long
time - but they raised its level of sophistication.
Energy management dominated the show. More than 700 exhibitors showcased energy-saving technology and process optimization. Likewise, sanitary design emerged as a driving force
as equipment manufacturers refined their systems to reflect the
need for enhanced food safety and for less downtime in cleaning the bakery. A lot of focus involved a shorter return on investment as well as an emphasis on the total cost of ownership
over the lifetime of the equipment.
A few exhibitors displayed prototypes - some even not-forsale - to demonstrate new concepts and capabilities, or even
line extensions for their companies. In a couple of cases, the
equipment was completed just weeks before the show, and exhibitors noted they were seeking feedback or collaboration from
bakers to refine the systems for IBIE.
Heading into the future, Mr. Becker suggested iba will encourage more ingredient and flour milling companies to exhibit.
Additionally, he observed that he liked the American Society of
Baking's Hall of Fame ceremonies, which he thought iba may
consider for a future event. "I was very impressed with how they
recognized people," he said.
Mr. Becker added that iba looks at IBIE, Bakery China and
Gulfood as its primary competitors, but he stated iba and IBIE
remain the premier events for the baking industry.

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Baking & Snack - November 2015

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