Baking & Snack - July 2016 - 105

SPECIAL REPORT
Meeting Preview: IBIE

Sosland Publishing at IBIE
The IBIE Today show dailies
are the source of information from the tradeshow floor
and beyond during the largest
baking industry show of the year.
Sosland's staff of editors, with a
combined 90 years of experience in
the baking industry, delivers in-depth
coverage and insightful analysis on
everything from new equipment and ingredient R&D to business and retail trends.
Photo galleries and new product listings
make IBIE Today a useful resource for research and
networking. It prepares you for not only each day
of the event but also for the years ahead.
Also look for Sosland's IBIE PreShow Guide in
August and the 2016 Official Show Directory at
the show.

MEDIA P
R

VI
DER

BE IN THE KNOW AT THE SHOW

OFFIC
I

tions. This year, there is even more buzz around what the
exhibitors are bringing. And it's the smaller exhibitors, Mr.
Benton said, that come up with the biggest surprises.
"They have some of the newest and most creative ideas
out there, some things that are kind of out of the box," Mr.
Benton said. "And you're not going to see those folks unless
you get into this tradeshow environment."
IBIE is also bringing back several of the best show features from 2013, including the demo stage, which is almost
twice as big as before, the Innovation Showcase, Great
American Pie Festival, PMQ Pizza Village and more.
To help attendees see all the exhibitors they are
interested in, IBIE has created and improved several features such as the IBIE Mobile App and IBIE
Connect, a web-based program that aligns attendees'
interests with exhibitor solutions, allowing attendees
to not only locate the exhibitor on the show floor but
also connect with them and create an appointment.
The Mobile App can be downloaded now for Apple
and Android devices, and IBIE Connect can be found
at www.ibie2016.com.

IE 2016

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O F F I C I A L S H O W D I R E C TO RY

* Pre-Show Guide
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* FĹĹŅƴ±ƋĜŅĹĘŅƵÏ±Ÿå
* aŅÆĜĬåeŞŞ

Monday

IBIE Interactions

TODAY
8:00 a.m. - 5:00 p.m.
Registration

All

Together
Now

AIB Technical Track
8:30 a.m. - 9:30
Adapting Recipesa.m.
into Formulas
8:30 a.m. - noon
AIB in Spanish (3 parts)
9:45 a.m. - 10:45 a.m.
Changing Flour Quality
11:00 a.m. - noon
Food Protection (Panel)

www.bakingexpo
.org

Sosland Publishing

Welcome to 'the
most exciting
show in the bakin
g industry'

Retail & Food Service
8:30 a.m. - 9:30 a.m. Track
Online Bakery Sales
8:30 a.m. - 11:30
Starting a Bakery a.m.
Business
9:45 a.m. - 10:45 a.m.
Organize Your Bakery
for Profit
11:00 a.m. - noon
What Do Customers
Really Want?
Business Management
8:30 a.m. - 9:30 a.m. & Marketing
Driving Restaurant
Sales

IBIE 2013 Committee
marking the opening Chairman Mike Beaty (holding
scissors, left) and
of the trade show
incoming Chairman
Sunday morning.
Mike

Issues

11 a.m. - noon
Sweeteners

Ingredient Trends &
Formulations
8:30 a.m. - 9:30 a.m.
The State of Bread
9:45 a.m. - 10:45
Resistant Starch a.m.

* ƵƵƵţFF)ƖǈŎƅţÏŅĵ

Use these vital media tools to plan, prepare and
guarantee your success at IBIE 2016.

Where the Industry Unites

Cornelis

cut the ribbon,
Following the ribbon
mony Sunday morning, cutting-cere- success, so
our biggest challenge
a wave of attendees flooded
tional, the Retail
through the main was following up on that," Mr.
Bakers of
Beaty (RBA),
entrance shaking
said. "What do you
the Tortilla Industry America
hands
do differently to
AssociaCommittee members. with IBIE at least stay on
tion, the American
that same level?"
Bakers Associagoers had just listened These showBecause the committee,
tion (ABA) and BEMA.
to a rousing
its supwelcome from
He thanked the
IBIE Committee port groups and show management
show sponsors -
Chairman Mike
ABA, BEMA and
Beaty, who greeted have gone through several show
RBA - who he
the hundreds of
cycles, the planning
people
process is much noted were "instrumental in bringing
enter what he referred waiting to simpler and
in new show features,
to as "the thinking, allows outside-the-box
competitions,
most exciting trade
demonstrations
he
noted.
show
and
in the
baking industry.
Innovation is at
education program." a cutting-edge
"This is the largest,
year's IBIE, and eventhe heart of this
Mr. Cornelis made
most comprebefore the show
11:00 a.m. - noon
hensive and most
come to international a special welimportant baking opened, attendees took a sneak
Innovation with Ancient
visitors.
peek committee
industry show in
Grains
made a concerted "Our
the country this at developments awaiting them
year," he said.
on
effort
the show floor by
Hands-On Cake
viewing the 48 In- to welcome international buyers
8:00 a.m. - noon& Pastry Decorating
IBIE's exhibit floor
novation Showcase
and
make their visit
is about 20%
posters
to IBIE as efficient
Buttercream Start
larger than the
Central Grand Concourse. lining the and effective
to Finish
previous
as
possible,"
show.
"More suppliers
"In conjunction
Mr. Beaty described he added.
means more innoCake Sculpture with
with our partner,
vations, more new
Internal
ing show, noting that IBIE as a buyStructure
technologies and Sosland Publishing," incoming
he expects many
IBIE
more solutions that
Chairman Mike
Cornelis said, "IBIE companies will be issuing purchasing
help not just other are designed to premiers the
Chocolate, Truffles
orders based on
Innovation Showcase
and Pralines
wholesale bakers
like me but also
- see at this show. the technology they
retail bakers, torti- our center for high-tech innovation."
10:00 a.m. - noon
lla producers, foodservice
Professional development
As he prepares to
Fondant Decorations
plan IBIE 2016,
professionals, in-store
bakeries and others takes center stage at IBIE. Th also Mr. Cornelis said that he
has been
e exin the grain-based
panded education
7:00 p.m. - 9:00
program includes awed by the response to the educaBlown Sugar p.m.
who want to stay foods industry more than 75
sessions. The program tional program and thinks it
will likesumer demands abreast of con- covers "just about
ly be even bigger
and
Modeling with Chocolate
in three years. Th
best practices," Mr. the industry's industry for all every aspect of the incoming
e
chairman also said
professional skills
Beaty declared.
and excited to
After the opening
experience levels,
Intro to Isomalt: Sugar
have the Cake Boss, he was
" Mr.
ceremony, Mr.
Beaty noted that
Buddy
He attributed successBeaty said.
Valastro, at the show.
Bobbles and BottlesBling,
planning this event
of the educa"I think he
had been both a
thrill and a chal- tional program to co-chairs Dennis the show and will come back loves
Amoretti Demo Theatre
lenge. "The 2010
in three
Gunnell and Lynn
show was such
Schurman, along years and wow the crowds again,"
Demonstrations
a with program
Mr.
11 a.m. - 4 p.m.
partners AIB Interna- Cornelis concluded.
- Shane Whitaker

9:45 a.m. - 10:45 a.m.
Legislative and Regulatory

* FF)ŅÚ±ƼĘŅƵ%±ĜĬĜåŸ

- Ofﬁcial Media Provider

OCTOBER 7, 2013

VISIT SOSLAND AT BOOTH #4612 AT IBIE

http://www.ibie2016.com http://www.bakingexpo.org http://www.ibie2016.com

Baking & Snack - July 2016

Table of Contents for the Digital Edition of Baking & Snack - July 2016