Milling & Baking News - October 29, 2013 - 7

Editorial



Unlimited potential for progress evident at Expo

o the degree the International Baking Industry has been a long time since an I.B.I.E. was overwhelmExposition is a well-attended show with inter- ingly oriented toward the traditional wholesale baking
esting exhibits of equipment and ingredients industry and its mainstay categories of pan bread, buns,
for as far as the eye can see across the convention cen- cakes and donuts. Still, it was remarkable at this year's
ter floor, the baking industry has cause to view its cur- show to see how much of what was on display was orirent circumstances and prospects with optimism. And ented toward customers, bakers, who are about as far
based on this measure, it was clear to anyone spend- as one can imagine from sliced white or variety bread.
ing even a moment on the floor of the 2013 Expo that
This divergence from wholesale baking's roots was
Robb MacKie, president of the American Bakers Asso- most evident in areas of the show devoted to retail
ciation, was fully justified when he said he "couldn't baking. Here, in addition to exhibits devoted to trends
be more pleased" with this year's show.
in retail and in-store baking were numerous booths
And it's true that the level of innovation at this and demonstrations related to pizza. Audiences lined
year's show was quite high. In terms of equipment up to see pizza makers competing with one another
technology, three trends were powerfully apparent, in spinning pizza dough. To an extent, the variety of
with a focus on heightened sanitation perhaps most grain-based foods addressed at I.B.I.E. reflects an inevident. In the wake of the Food Safety Modernization tentional decision by BEMA and the American Bakers
Act (signed into law just after the 2010 Expo) and, for Association to invite a broader range of groups outbaking, the ANSI Z-50.2 stanside its traditional constituThe 2013 I.B.I.E. showed that
dards, equipment redesign for
ency, most notably with the
bakers have many ready partners,
improved sanitation generally
Retail Bakers of America. But
equipment makers and ingredient
was "table stakes" for what
specialty products also were
suppliers, willing to help them
was displayed on the exhibit
aimed at wholesale bakers,
develop and introduce a new
floor. Other innovations mostlooking to participate in the
generation of products.
ly zeroed in on sustainabillarge food service market.
ity and labor efficiency. The
While underscoring the viI.B.I.E. B.E.S.T. competition for sustainability innova- tal energy of grain-based foods, the variety of products
tion drew a large number of submissions not only for on display also affirms the greatest single underlymore energy efficient ovens and other devices but also ing challenge facing baking - the increased comfor environmentally-friendly packaging, sustainable petition wholesale bakers face from other segments
ingredients and spraying systems that reduce waste.
of the industry. With the ceaseless creativity of these
Enhancements in automation were geared not only other players, there is no reason to expect the erotoward perennial baking industry efforts to bring labor sion in market share held by the industry's traditional
productivity at least somewhat closer in line with other wholesale products will reverse or stop. The need for
segments of the packaged foods industry but also were successful innovation by wholesale bakers has never
oriented toward enhancing the precision of a baking been greater. While exactly that kind of stepped-up incraft that even in 2013 is subject to wasteful irregulari- novation was evident earlier in the 2000s, the pace of
ties. Computer monitors, sophisticated software and new product introductions slowed dramatically with
even artificial intelligence were part of the descriptors the economic downturn in 2008 followed by industryof advances in baking equipment offerings.
specific struggles in the years that followed. The 2013
In addition to serving as a barometer for the health of I.B.I.E. showed that bakers have many ready partners,
grain-based foods, the show also serves as a mirror of equipment makers and ingredient suppliers, willing to
change under way in the industry. And looking at this help them develop and introduce a new generation of
year's Expo using this yardstick prompts amazement at products to capture the imagination of consumers. It's
the degree to which baking has changed from its past. It a good time for the baking industry to step forward. MBN
L. JOSHUA SOSLAND, EDITOR
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Milling & Baking News - October 29, 2013

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