IBIE - 2016 Show Daily, Monday - 1

OFFICIAL IBIE MEDIA PROVIDER MONDAY OCTOBER 10, 2016 www.ibie2016.com TODAY'S EVENTS AIB Technical Track 11:00 a.m. - noon - Formulating Bakery Products for Hot Topic Trends Retail & Retail Hands-On Tracks 8 a.m. - noon - Trends in Wedding Cakes - Easy, Fun Faces - WOW! Is that Buttercream? 8:30 a.m. - 9:30 a.m. - Business Basics for the Smart Bakery Owner 9:45 a.m. - 10:45 a.m. - Unlocking Your Wedding Cake Sales 11:00 a.m. - noon - Point of Sales Systems Management Track 8:30 a.m. - 9:30 a.m. - A Research Wish List - ABA- Energy Efficiency Improvement 9:45 a.m. - 10:45 a.m. - ABA- Closing the Workforce Gap 11:00 a.m. - noon - Driving Your Business with Accurate, Real-Time Information - Understanding & Embracing Your Millennial Employee Ingredient & Process Track 8:30 a.m. - 9:30 a.m. - Developing a Common Language for Baked Goods - The Secret Ingredient for Visibility - RFID Tracking 9:45 a.m. - 10:45 a.m. - Fundamentals of Baking - Risk Management for Wheat Flour Buyers - Artificial Intelligence and its Applications in Professional Baking 11:00 a.m. - noon - Guide for the Gluten-free Baker Food Safety & Sanitation Track 8:30 a.m. - 9:30 a.m. - Dust Mitigation 9:45 a.m. - 10:45 a.m. - Environmental Compliance and Safety Best Practices International Track 11 a.m. - noon - Trends and Opportunities in the Mexican Baking Market MacKie, Brown see innovation shining through at IBIE 2016 Innovation. Innovation. Innovation. The mantra leading into International Baking Industry Exposition (IBIE) 2016 was clear. In the eyes of Robb MacKie and Kerwin Brown, the focus paid off in spades. Mr. MacKie, president and CEO of the American Bakers Association (ABA), and Mr. Brown, president and CEO of BEMA, discussed successes achieved at IBIE 2016 in an Oct. 9 interview with the IBIE Show Daily, produced by Sosland Publishing Co. IBIE is cosponsored by ABA, BEMA and the Retail Bakers of America. From the latest in baking equipment and ingredient technology, heightened sophistication in booth displays and turbocharged education to important amenities such as the All-American Tailgate Party, more seating for visitors and seamless Wi-Fi, innovation was apparent in virtually every aspect of this year's IBIE, the executives said. "We really challenged exhibitors to bring their best innovation to IBIE this year," Mr. MacKie said, "whether it is improved sanitation, reduced energy or cleaner labels. I've had opportunities to walk the show floor and have seen that's what bakers are locking in on." Mr. MacKie cited a conversation with a ranking baking executive who said he'd already identified three new technologies he has directed his team to explore in follow-up discussions with the suppliers. "That's worth the show experience," he said. "That's a winner to me. If every single one of our members is doing that, and I know they are, that's huge." Robb MacKie, president and CEO of American Bakers Association, and Kerwin Brown, BEMA's president and CEO, cited multi-dimensional enhancements at IBIE 2016 versus previous shows. Impressing Mr. Brown was not only what was on display but how it was displayed. "AB Mauri had a virtual reality interactive experience, Shick had a double-decker booth," he said. "The fabric. The use of electronics. From an equipment side, they are using electronic video boards where you are able to go into the equipment, explode it in 3-D views and see how it operates. I saw a real step up of what people were putting into their booths like never before." Attendance at the show was strong with particular gains in international attendance, Mr. MacKie said. The number of exhibitors was up 30% from 2013. A larger international pavilion and expanded educational offerings, including the Fresh Take Talks (Booth No. 112) from the Grain Foods Foundation (Booth No. 110), were popular draws. Other enhancements included the Innovation Spotlight Theater and Expert Bar, the Baker's Dozen Cafe and the All-American Tailgate party. The cafe, located in the middle of the show floor in the Central Hall and providing attendees a place to meet for meals or a rest, was modeled to a degree on iba, the big German show where full-service restaurants in the show halls are principal meeting places for equipment suppliers and potential customers. Mr. MacKie said the cafe helps encourage visitors to stay put during meal times rather than leave for lunch. Similarly, more seating was strategically spread through the show. The All-American Tailgate, spread across a large span of the exhibition floor, was a unique success, Mr. Brown said. "I think we knocked it out of the park," he said. Attendance topped 2,000 at the event which featured games (from foosball to cornhole), food and libations. "The party was an informal, casual networking event," Mr. MacKie said, "an ice breaker where people could make plans for the rest of the show." - Josh Sosland, Milling & Baking News Monday, October 10, 2016 * IBIE * 1 http://www.ibie2016.com

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