Baking & Snack - February 2019 - 48

IBIE PREVIEW

Virtual reality offered a new
perspective in 2016, and this
year's show will include more
interactive elements.

tion, suppliers of all types will display solutions for every facet of production.
Bill Quigg, president of More Than a Bakery,
Versailles, KY, said this exposure to new technology
is why his organization looks forward to IBIE every
three years. "For us, it's an opportunity to go out and
look for the next new system that we don't even know
exists yet that will help us stretch our capabilities even
further," he told Baking & Snack during the most recent iba show in Munich.
To spotlight the most cutting-edge advances, IBIE has
once again partnered with Sosland Publishing Company
to produce the IBIE Innovation Showcase, an interactive
display between the North and Central Halls to feature
more than 50 equipment, ingredient and service innovations never shown at a previous IBIE.

The interactive experience
To stay on the cutting edge, IBIE evaluated every show
element to ensure relevancy and look for new ways to
write the next chapter of the baking industry.
The Fresh Take Talks space has been redesigned to
better broadcast and share short interview clips and experiences. IBIE Live! returns with key exhibitor and baker interviews. And recognizable staples of the show like
the Great American Pie Festival, co-located at IBIE to
highlight the pie championships, also return. The IBIE
Mobile App has also been upgraded to help attendees
navigate the show and its many offerings.

48 Baking & Snack February 2019 / www.bakingandsnack.com

Exhibitors play a key role in making IBIE an interactive experience for attendees. For many of them, 2016
was the dawn of virtual reality (VR). Exhibitors took
attendees inside plants and even equipment like tunnel
ovens and other machines to provide a new perspective
on their technologies. VR and augmented reality trends
have grown during the past three years, and IBIE plans
to highlight these experiences at the show.
"We're expecting the technology to be more accessible
this year and plan to work with exhibitors so we can provide attendees with a map that identifies VR opportunities throughout the show floor," Mr. Turano said.
There are few things that compare to walking a
vast tradeshow floor like the one at IBIE, and ABA
and BEMA are excited to welcome attendees to the
2019 installment.
"ABA and IBIE have a century-long history of being integral partner for those in the baking industry and we're delighted to continue in its growth,"
Mr. MacKie said.
The anticipated record attendee and exhibitor numbers demonstrate the show's value in a ever-shifting
market. And IBIE's organizers are sure that the experiences and actionable lessons learned at IBIE are the
main reason people keep coming back.
"The proof is in the pudding," Mr. Brown said. "If I
have a good experience as an attendee, I see the right
suppliers, and it's the right place to be, then I'm compelled to make that show a priority in the future."

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Baking & Snack - February 2019

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