ABA Celebrates the Bread Community in Partnership with the Tiptree World Bread Award Heroes

Guest Post by: Katie Juhl (ABA) | October 5, 2020

In this IBIE blog post, Katie Juhl, Marketing and Communications Director at American Bakers Association (ABA), announces their support of the World Bread awards by recognizing heroes in our industry. The American Bakers Association is a co-owner of IBIE along with BEMA and in partnership with the Retail Bakers of America.

The American Bakers Association will celebrate the bread community in partnership with the Tiptree World Bread Award Heroes. The 2020 awards will recognize the people behind the baked goods: the bakers, millers, farmers, and others in the industry going above and beyond to help their community.

These awards shine a spotlight on the generosity of those in the baking community who have stepped up during these challenging times. Submit a story of a Bread Hero’s impact on their community, their reach, how they have innovated, their generosity of spirit, or their care for the wellbeing of others.

There will be regional Bread Hero USA winners and one Overall Winner of the title ‘Tiptree World Bread Awards Hero USA supported by the American Bakers Association 2020’. Nominations close October 8, 2020, and awards will be announced on November 19, 2020.

Check out the interview below with Tiptree World Bread Awards Director, Caroline Kenyon, and Robb MacKie, President and CEO of the American Bakers Association, about what the Bread Heroes 2020 campaign means to him.

Follow the World Bread Awards USA on Twitter, Instagram, and Facebook @breadawardsUSA.

Celebrating 100 Years of IBIE

Guest Post: Dan Malovany | Baking Business Magazine | September 25, 2020

2020 has been a year of reflection for all us, reminding us in the midst of this pandemic that change is inevitable and as an industry, we must (and will) adapt. At IBIE, 2020 also marks our 100-year anniversary and the pandemic is not the first, nor the last, disruption in our industry. We’ve faced wars, depressions, 9/11, diet fads and more. As we look forward to the next century and the road to recovery ahead, we wanted to share a walk down memory lane that celebrates both our successes and challenges—as both help shape the future our industry, and in many ways drives innovation. And as IBIE 2022 approaches, we will all look forward to reuniting as a community and forging ahead together. IBIE This article was originally published in Baking Business Magazine.

An IBIE history lesson

This year IBIE celebrates a history of innovation, collaboration and education that spans a century. For 100 years to be exact, the largest baking exposition in the Western Hemisphere has taken the industry from the early days of the industrial age that laid the foundation for automation to the current digital era that’s transforming today’s technology a whole new level. Throughout the decades, a steady stream of invention that’s rooted in Old World tradition and inspired by ingenuity has redefined how baked goods are made and go to market on a global scale.

The earliest of days of Baking Expo — what has now become IBIE — spans back to the Roaring Twenties and the post-World War I period of prosperity that introduced the first mechanized proofers and gas-fired ovens. In 1920, just two years after BEMA was formed, the association called the industry together for a national exposition at Atlantic City’s Million Dollar Pier. The inaugural event, which took place during the annual convention of the American Association of the Baking Industry, assembled 125 exhibitors of machinery, packaging and ingredients and featured fully equipped bakeries operating right on the show floor.

BEMA officers decided that the triumph of this event warranted another exposition two years later, Sept. 11-16, 1922, on Chicago’s Municipal Pier.

The Great Depression took its toll, however, during the 1930s. A show tentatively set for 1935 was called off by BEMA, citing financial uncertainties. Baking Expo was next held in 1936. World War II then intervened, and wartime reallocation of essential raw materials, metals and manpower prompted the cancellation of Baking Expo ’46.

Birth of the modern era

Fast forward to 1949. Thirteen years had passed since the previous Expo. After weathering economic difficulties and wartime privations, bakers were ready for change. They got it at the first baking show to be jointly sponsored on a regular basis by BEMA and the American Bakers Association (A.B.A.).

Baking Expo 1949 marked the first such assembly in the modern era and was hailed as a wildly successful event. Organizers promptly set the next one for 1955, and the show settled into a six-year cycle of events at Atlantic City and other venues. The pattern held steady for the 1961, 1967 and 1973 expositions.

IBIE - International Baking Industry Exposition - Retro Ad

During this period, the baking industry saw the emergence of continuous mixing for bread and cakes, automatic scales and mixers, bulk flour handling, mobile bakeries for U.S. Army use, the birth of the brown ’n serve process and rack ovens — just to name a few. In the 1960s came the development of high-speed English muffin lines, frozen dough bake-off technology and spiral conveyors for proofing, cooling and freezing. Among the major advances in technology during the 1970s were pneumatic pre-batching of ingredients, satellite-style, multi-roller laminators and vacuum cooling for par-baked bread.

To better accommodate the accelerating pace of technological change, the A.B.A. and BEMA shortened the interval to every four years starting with the 1977 event. But they had even bigger ambitions in mind; they decided to move the 1981 Baking Expo to Las Vegas. Although some thought this a risky choice, the new venue proved well worth the gamble.

Changes and challenges

The timetable held to four years apart for the next five shows: 1985, 1989, 1993, 1997 and 2001. That period saw the rise of the information age and the introduction of full bakery computer-integrated manufacturing, touch-screen equipment controls and computerized master batching systems.

From an automation perspective, the 1980s saw overtilt-bowl horizontal mixers, rotary bread dividers and gravity-controlled, stress-free dough handling. The 1990s took a quantum leap with open-architecture computer controls for processing lines, servo-driven enhanced equipment, high-rise robotic fermentation rooms, ultrasonic slicing techniques and low-stress systems for high-absorption, artisan doughs.

To herald the new millennium, show organizers officially changed the event’s name to the International Baking Industry Exposition for the 2001 gathering. However, the new century brought new challenges. Despite all the new technology at the 2001 show, its biggest development did not take place on the exhibition floor. Instead, national crisis brought IBIE to a standstill on Tuesday, Sept. 11, 2001, a day that nobody will ever forget.

As details of the largest attack on American soil rapidly unfolded, the IBIE committee shut down the meeting when city authorities evacuated Las Vegas Convention Center 90 minutes before the show was to open. The 9/11 attacks forced a three-day shutdown of air travel worldwide, stranding 22,000 IBIE attendees and exhibitors in Las Vegas, while an estimated 2,500 others who planned to come missed the show entirely.

When IBIE reopened for those who remained in Las Vegas, show managers extended hours for its remaining days. The historic day changed the country, and IBIE was about to change as well.

IBIE’s four-year schedule often led to overlaps with bakery shows in Europe, notably iba in Germany. The A.B.A. and BEMA reorganized their event to dovetail with that three-year pattern and set the next date for 2004.

Bigger, better programs

With the move to Las Vegas came increasing demand for more program content. Over the years, industry associations, including the Tortilla Industry Association (T.I.A.) and the Independent Bakers Association (I.B.A.), scheduled their fall meetings to coincide with the burgeoning exposition, but attendees wanted more. Specifically, they requested educational offerings open to the whole trade. In 2004, they got a series of “hot topic” seminars conducted by AIB International.

In succeeding years, the Retail Bakers of America (R.B.A.) and the Bread Bakers Guild joined AIB International in providing speakers and producing educational sessions.

When the Las Vegas Convention Center could not accommodate the fall 2007 dates and space required by IBIE, the joint BEMA-A.B.A. management committee selected the Orange County Convention Center in Orlando, Fla., where the Grain Foods Foundation revealed its communication program focused on the functional benefits of grains in the diet.

IBIE Baking Expo Hall Show Floor - History

The year 2010 brought IBIE back to Las Vegas for a blockbuster event that covered a half-million square feet of exhibit space. BEMA and the A.B.A. welcomed the R.B.A. as a new partner for the event.

Three world-class live skills competitions brought the excitement of Food Network-style reality TV onto the 2010 show floor. The Louis Lesaffre Cup tapped IBIE for its Western Hemisphere finals ahead of the Coupe du Monde de la Boulangerie (World Baking Cup) in Paris. General Mills hosted the Pillsbury Baker’s Plus Grand Champion cake decorating contest. The World Chocolate Masters U.S. national competition also took place and TLC brought in a TV crew to capture these events live on the cable network.

IBIE grew even larger. In 2013, it boasted 815 exhibitors (13% more than in 2010) that took up 19% more square footage in the Las Vegas Convention Center. Attendance surged, as well, to an estimated 21,000 baking professionals. Exhibitors highlighted energy conservation, sanitary systems and food safety as well as growing consumer interest in organic and healthy foods. IBIE also introduced the Innovation Showcase, organized by Sosland Publishing Company.

Exhibitors brought in food celebrities such as the “Cake Boss” Buddy Valastro to lead in-booth demonstrations, and the American Pie Council provided a pie buffet. The PQM Pizza Village showed machinery and demonstrated the latest pizza production techniques. Plus, the 2013 show added a mobile app for smartphone users.

Let’s get interactive

The 2016 gathering again set new records for exhibition space (700,000 square feet, up 28% from 2013), exhibitors (more than 1,000 with 340 new to the show) and visitors (a 9% increase over the previous IBIE). The Innovation Showcase more than doubled in number of participants. The first All-American Tailgate Party gave attendees additional networking time on opening day. One exhibitor pioneered with a virtual reality tour of an operating bakery. That’s something many bakers then saw in full force at the 2019 show with the iba Virtual Bakery Tours.

IBIE 2019 focused heavily on education. The IBIEducate program and BEMA-U highlighted the many opportunities to be included at upcoming shows. With 60+ show floor demos, 203 expert speakers and more than 100 sessions to attend there was not shortage of insight at this show.

IBIE has long benefited from the International Buyers program, a function of the U.S. Department of Commerce, but ramped up marketing and delegation programs in 2018. IBIE welcomed exhibitors and attendees from more than 110 countries at future shows, accounting for more than 30% of total attendance for three consecutive installments.

Exhibitors brought nearly ~7 million pounds of technology, equipment, and supplies to display in 2019. Occupying over 430,000 net square feet not only broke the standing record for IBIE’s footprint but also earned the show a top spot on not one but two industry award lists.

Without exception, each Baking Expo — and IBIE — exceeded the previous one in exhibitor participation and variety, in enriched educational opportunities, and attendance from the United States and abroad. Looking forward, the future is bright for IBIE as the industry continues its history of innovation for the next 100 years.

IBIE Artisan Marketplace BBGA Show Floor Demo

Baking Business Editor’s Note: Laurie Gorton, former executive editor of Baking & Snack, contributed to this report. Ms. Gorton retired from the magazine in 2017.

A Look Ahead for Exhibitors – September 2020

Dennis Gunnell | IBIE 2022 Chair | August 31, 2020

Resilience, Optimism, and Excitement

While the pandemic continues to cloud the complete vision of IBIE 2022, it’s not diminishing the anticipation building around the event. With close to 25 months before the show, our time frame allows for ample opportunity to address any necessary restrictions resulting from the 2020 pandemic. One thing we do know is that IBIE will adjust and reflect on what will become our next normal.

Making Predictions

While we are still in the planning stages, we will continue to work on new ways to add virtual content, demonstration space and improved meeting and common zones. Over the next 6-12 months, we will develop new ways to engage with our IBIE audiences and boost interaction throughout the event space, including maximized use of the new West Hall.

We’re looking at ways to include unique café features and interactive show floor activations designed to bring bakers/attendees and suppliers/exhibitors together. We are staying up-to-date on methods to provide attendees with the best show experience in the safest possible way. Our goal is to elevate the show with new features to add more value and attract buyers for our exhibitors.

Bundled Pricing

Expect bundled pricing, back by popular demand, and we’ve had frank discussions around ways to improve the move-in and move-out experience. The ability to move heavy equipment in and out of the hall(s) was the No. 1 issue raised by past exhibitors. We are pleased to report Freeman has stepped up as a partner to improve the move-in and move-out process, and will be better prepared for the unique needs of IBIE exhibitors. New freight elevators and direct loading docks will also make it easier to move and distribute the ~7 million pounds of technology, equipment, and supplies that will be on display.

Stay Tuned: Hall Placement

In the next six months, watch for information around booth selection. 2022 will be the first IBIE to experience the West Hall, in addition to the North Hall. The new West Hall in the Las Vegas Convention Center offers higher ceilings, abundant natural light, interactive digital signage and video walls, a new food hall, and an underground people mover.

Exhibitors will have three rounds in which to choose their space with excellent options available in all three rounds. By moving from the Central Hall, IBIE exhibitors will have the advantage of a more open, usable area, allowing opportunities to carve out optimal space(s). Talking with previous exhibitors over the past couple of months, we are hearing reports that many are planning on spaces as big or bigger than the last IBIE.

Round 1: ABA, BEMA and RBA Members
Round 2: Past Exhibitors
Round 3: Open to all Suppliers

Space selection is based on a priority points system. Information about this process will be provided when space sales launch. We’ll provide more information on timing in the coming months.

Working Together

Coming into the third quarter of 2020, we continue to be amazed and humbled by the incredible resiliency and problem solving exhibited throughout the industry. These experiences inspire the IBIE committee and fuel our anticipation of bringing 20,000+ baking professionals from more than 100 countries together yet again.

IBIE is the perfect opportunity to reconnect and see some of the amazing problem solving and new introductions that have been in the works over the last three years. There’s no better way to build your business than through direct, face-to-face interaction and no better place than IBIE 2022 to attack the business of baking as a united front.

– Dennis Gunnell
IBIE 2022 Chair

Entering the New Era

Guest Post: Chris Luke, Group Publisher, BNP Media | July 6, 2020

In this IBIE blog post, Chris Luke, Group Publisher at BNP Media reflects on the state of the baking industry and introduces the SF&WB 2020 report of the same nature. SF&WB is a gold media sponsor of IBIE and co-presents the triennial BEST in Baking Industry Awards at the Baking Expo™.

As we enter summer, we stand at the threshold of a new era of American life. The COVID-19 pandemic has upended our society’s long-established rhythms. Our freedom has been compromised for the sake of the greater good. The continual presence of invisible viruses raises anxiety. Race relations are at a boiling point, with protests and rioting recently coursing through our cities. The political divide is clearer than ever. We have been home-bound more than probably any other time in modern history. Unemployment is at the highest level since the Great Depression. Far too many bakery businesses have closed their doors—some for good. Our economy has seen a startlingly precipitous decline. People are on edge, and the future is uncertain.

In order to begin the rebuilding process toward a brighter day, we need a clear vision, strong leadership, comprehensive business analysis, and astute strategic planning.

Tracking consumer spending is an ongoing necessity for product development planning. That’s an ongoing part of our editorial coverage every month, and it’s at the core of our annual State of the Industry issues, with data provided by our trusted partners, IRI (retail), and Datassential (foodservice). The SF&WB 2020 “State of the Industry: Bakery” coverage is now available online.

In the wake of COVID-19, we saw strong sales for many bakery categories. We expect some of that strength to continue as more people eat at home, but remember that a new level of austerity is upon us. Price sensitivity is a pressing reality for an increasing percentage of the U.S. population. That will make private label, and budget-tier branded products a necessity.

COVID-19 is also forcing the industry to take a comprehensive view of their food, personnel, and facility safety plans. Every aspect of the business must face hard scrutiny. This will likely catalyze innovations in cleaning, sanitation, and facility and equipment design and maintenance. Remote and augmented reality solutions for maintenance and training will gain renewed relevancy and appeal. Automation—for the sake of safety and our industry’s ongoing workforce challenges—will face strong consideration.

We’ve also seen how strong of a role e-commerce will play in the unfolding future of our industry. Online shopping is the new norm, and many bakery businesses will need to ramp-up their online shopping capabilities in order to stay competitive.

The key takeaway here is the undisputed need for innovation across the board to step into the sizeable gap created by COVID-19. We need to innovate our way into our new era, and Snack Food & Wholesale Bakery, with vital resources always available at www.snackandbakery.com, will be there right along with you every step of the way.

Taking Responsibility

Guest Post by: Robb MacKie (President & CEO | ABA) | July 2, 2020

In this IBIE blog post, Robb MacKie, President & CEO of the American Bakers Association offers reflections on diversity and inclusivity in the baking industry. The American Bakers Association (ABA), is a co-owner of IBIE, along with BEMA and in partnership with the Retail Bakers of America.

As bakers, we applaud the richness of diversity and the differences that make our country a beacon to the world. America has always been more than a geographic location. Since its founding and despite its flaws, America is a promise. A promise of opportunity for success, of equality for all. The promise established many of today’s baking companies as leaders in the hearts of their then-immigrant communities. The promise led many of our industry’s companies and employees to achieve great accomplishments. However, for many of our country’s citizens, the promise has gone unfulfilled.

The baking industry’s diverse workforce includes people of all races, nationalities, and religions. Our successes directly reflect the hard work and passion of hundreds of thousands of skilled, dedicated employees supplying ingredients and equipment, and baking the products which feed our country and the world.

While our workforce is extremely diverse, our senior management ranks are an area that requires attention and work. We must foster an environment where we, as an industry, can have constructive and purposeful conversations around the very raw and vexing issue of racial equality. The first step toward action and ultimately results is an honest dialogue with an open mind and an open heart. In order to heal the symptoms, it is critical to understand and address the underlying causes.

It is our responsibility, as a leading food manufacturing industry, to do better. The dedication of our workforce matches the dedication of our sector’s leaders to ensure the equal treatment of everyone in our industry and our country. We are committed to helping the baking industry have a constructive, action-oriented dialogue. We are committed to improving our industry’s diversity from the plant floor to the board room. Most importantly, we are committed to upholding America’s promise for all of its citizens.

This guest blog post has been provided by the American Bakers Association, a voluntary trade association dedicated to representing the interests of the wholesale baking industry before the United States Congress, state legislatures, and international regulatory authorities. Formed in 1897, ABA tackles key issues on behalf of grain-based foods and initiates key reforms to make positive impacts on the industry; ABA is committed to promoting public policy that is in the best interest of the baking industry.

IBIE FINDS A SWEET SPOT ON TWO 2019 TOP TRADE SHOW LISTS

June 18, 2020

Washington, D.C. (June 18, 2020) —The International Baking Industry Exposition (IBIE), commonly known as the Baking Expo™ and North America’s largest baking industry event, has even more to celebrate this year than its centennial birthday. The show recently received accolades from two trade show industry publications, solidifying its elite stature among the nation’s leading professional events.

Trade Show Executive has inducted IBIE into the TSE Gold 100 class of 2019. This prestigious designation is reserved for only the biggest and best exhibitions of the previous year. Detailed rankings and award presentations will be bestowed at the annual TSE Gold 100 Awards & Summit, set to take place Oct. 7-9, 2020 in Santa Barbara, CA.

Additionally, the Trade Show News Network (TSNN) revealed their 2019 Top Trade Shows List which recognized IBIE as one of the largest tradeshows in the United States as ranked by net square footage. Among the list of 250 events acknowledged, IBIE stacked up in the 36th position, a noticeable six place increase from the prior show year.

This rise in the ranks comes as little surprise to event organizers after hosting a record-breaking year in terms of the exhibit hall. With nearly 1,000 exhibitors—237 new to IBIE, the show spanned 430,850 net square feet of the Las Vegas Convention Center from Sept 8-11, 2019. This 10% increase in space utilization lent itself to nearly 7 million pounds of technology, equipment and supplies on display. Over 21,000 baking industry professionals from all segments of the grain-based food industry gathered together under one roof to celebrate the latest innovations and product advancements, connect with colleagues, witness world-class demonstrations and more.

“These venerable accolades come at a time when nearly every facet of the baking industry has undergone significant change in the last few months. We’d like to give a special thanks and acknowledgment to the essential workers in bakeries, supply and distribution channels for keeping products on shelves and the manufacturers who’ve been determined to innovate and fulfill these increased demands,” said Dennis Gunnell, IBIE 2022 Chair. Jorge Zárate, IBIE 2022 Vice-Chair added, “While we are truly honored by these achievements, the thing we couldn’t be prouder of at this moment, is seeing our community band together and rise to this occasion.”

The Baking Expo™ planning committee is pouring the same fervor of energy and innovation into preparing for IBIE 2022 to ensure it exceeds every expectation. As a non-profit event, IBIE also works to bring the grain-based food industry to greater heights, with proceeds invested back into the industry in the form of legislative advocacy, industry education and awards programs that advance the knowledge of those currently employed in or entering the baking business. To learn more about IBIE, visit www.BakingExpo.com.

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About IBIE:
IBIE, sponsored by the American Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA), is recognized worldwide as the grain-based food industry’s largest, most comprehensive trade event in the Western Hemisphere. A “working show,” where millions of dollars of business is conducted daily, IBIE brings the entire professional baking community together, offering the complete range of equipment, supply and ingredient solutions and showcasing the newest baking technology in 1,000,000 square feet of exhibit space. The triennial event will next be held in Las Vegas, Nevada on September 18-21, 2022, with a full day of education on September 17.

Baking Strong

Guest Post by: Robb MacKie (President & CEO | ABA) | June 15, 2020

In this IBIE blog post, Robb MacKie, the President & CEO of the American Bakers Association offers reflections on the global COVID-19 pandemic and how the baking industry, in this crisis and others, has always been and will always be #BakingStrong. The American Bakers Association (ABA), is a co-owner of IBIE, along with BEMA and in partnership with the Retail Bakers of America.

#BakingStrong

There was a before and there will be an after, and we will – as an industry – be in this together. While this crisis is entirely different from ones we have weathered before, the response is the same: our industry bands together ensuring we can continue feeding America’s families a safe, healthy – and, let’s admit it – sometimes indulgent – food staple. The sustenance and joy our industry provides is the core of our Members’ noble work. It’s in trying times like these that others get to see it.

As America experienced the rolling waves of shutdowns and quarantines and the extreme fear of the unknown, as the federal government invoked various acts to protect the food supply and our Association worked to ensure our industry had tools to stay operational or to be supported during a dire time, our Members and our industry exemplified to themselves and others how they are, and always have been, pillars of their communities.

We’ve heard stories of extreme acts of giving: millions of baked goods donated to countless food banks, thousands of volunteers from our industry (some of whom have even been temporarily furloughed) taking time to give back, and the heroic efforts of baking industry employees pushing aside fears and coming to work, safely making and delivering the products we need today and always. We wholeheartedly applaud this work and would love to help amplify these stories through our various communications channels.

During the terrorist attacks on September 11, 2001, we were all together at IBIE in Las Vegas. That seminal moment swiftly changed many facets of that specific event and of our lives, not unlike how this pandemic will certainly affect how we go about doing business, operating our plants, and countless other ways. When the attendees of IBIE in 2001 quickly dispersed (as quickly as they could) to be back at their home bases, the sense of togetherness even though we were apart was palpable. Now, we truly cannot physically be together, yet I feel we have never been closer.

As we started this year, I heard all sorts of witty marketing campaigns and puns that indicated 2020 would be the year of clarity, of focus. But now, I can’t help but think hindsight will absolutely be 2020. It’s what we are doing now that will forever shape how we operate moving forward. And it puts into focus (pun intended) the importance of constantly communicating throughout the bakery supply chain the quickly evolving needs of each segment of the industry.

It’s already been nearly one year since IBIE 2019 if you can believe it. Also, if you can believe it, we have already begun the plans for IBIE 2022. What will the show look like? What sort of technologies will be unveiled? How will consumer perceptions be different than now? What innovations in packaging and sanitization and ingredients and automation will we see? How will we adapt the format and topics for the educational sessions to prepare for the next wave of whatever it is that comes next? I’m excited and anxious to work with the other co-owner of IBIE and the esteemed members of the IBIE committee to see how we can take this crisis and learn from it, to build an international platform and event for doing business as we emerge from this pandemic, feeding the world, together.

#BakingStrong #FeedingUS

Navigating Together Through Uncertainty

Guest Post By: Emily Bowers (Senior Director, Education & Operations | BEMA) | May 26, 2020

In this IBIE blog post, Emily Bowers, the Senior Director of Education & Operations at BEMA offers insights on “Navigating Together Through Uncertainty.” BEMA (Bakery Equipment Manufacturers & Allieds), is a co-sponsor of IBIE, along with the American Baker’s Association and Retail Bakers of America.

Last year, many of us walked away from IBIE 2019 armed with a bigger viewpoint and a broader concept of new ways to work together in the global grain-based foods industry. As 2019 wrapped and 2020 began, we sought new ways to put this wisdom into action. Yet no one expected how quickly we’d put our assumptions and learnings to the test when faced with the changes and challenges of the COVID-19 pandemic.

Global Industry Growth

Seemingly overnight, stripped grocery store shelves demonstrated just how important the food industry, and baking, is to consumers. No planned marketing campaign could match the outpouring of need and desire for products produced by the industry as consumers responded to stay-in-place orders. When shoppers couldn’t find what they wanted in-store or online, they looked for ways to make their own, driving a 600% increase in baking ingredients such a yeast and making flour almost as scarce as toilet paper.

To keep up with incredible demand, many manufacturers switched to round-the-clock production. The unprecedented demands included responding to new levels of social responsibility, safety and sanitation, and a need to adjust to the evolving needs of customers and employees. Manufacturers demonstrated extreme flexibility to create, adjust, and re-work projects and policies to accommodate new demands while supporting front-line employees with increased pay, safety, and enhanced communication.

Because of these incredible efforts, consumers continue to experience a heightened sense of food security in otherwise uncertain times. Industry-wide resilience has also given rise to unexpected internal leadership and collaboration between individual team members and among manufacturers. This includes employees stepping forward to offer suggestions for improved efficiencies and unprecedented sharing among companies who once saw each other as competitors. These stories of success, large and small, enhance confidence and buoy the workforce on the front lines and the collective industry.

Providing the Glue

Our front-row seat allows us to witness the many ways the industry is coming together for good. With a commitment to bring the right people together at the right time, BEMA is striving to discover new ways to provide support, education, and training in the post-COVID-19 environment long-term.

This includes:

Offering educational virtual classes and webinars to connect bakers and suppliers
Connecting leading industry suppliers with customers/bakers through conversations and networking opportunities, and
Uniting the industry by recognizing the needs of one baker, one supplier and one business at a time

JOIN US IN MAKING A DIFFERENCE, TOGETHER.

As we work together with industry colleagues to synthesize the learnings and navigate the “New Normal,” we hope you’ll join BEMA in our newest initiative. The #WeKneadYou Campaign is engaging BEMA members to actively support hard-hit community QSRs by providing meals to heroic front-line workers. For every BEMA member company that purchases meals from local QSR/fast-casual restaurants for donation to area essential workers, BEMA will donate $500 (up to a total of $25,000) to Feeding America, the nation’s largest domestic hunger-relief organization. Submit your entry by simply posting about this experience on social media with photo/video, tag the @BEMAConnectsYou page, and include the hashtag #WeKneadYou!

For information or to view the progress of this fundraiser, click here.

Together, we can make the industry stronger and more efficient moving forward.

Written By: Emily Bowers | Senior Director, Education & Operations | BEMA

How can you turn a meal delivery to front-line workers into a $500 donation to @FeedingAmerica (& give the #foodsupplychain a boost in the process)? Find out: https://t.co/q8lRJ68p3B #giveback #GivingTuesdayNow #BEMAconnectsYou #QSR #bakingindustry #restaurantindustry #endhunger pic.twitter.com/UiTTQ8aYSF

— BEMA (@BEMAConnectsYou) May 4, 2020

This guest post has been provided by BEMA, an international trade association representing bakery and food equipment manufacturers, companies that provide ingredients, packaging materials and vehicles, and service providers including publishers, consultants, installers and financial services. Formed in 1918, BEMA is dedicated to furthering the professionalism of its members with programs that enhance communications and promote technological advancement, education, safety, sanitation, marketing and good manufacturing practices. BEMA is committed to providing venues for our members to connect with customers and partner with suppliers. From the unique networking opportunities at the BEMA Convention to co-owning IBIE, their vision is to be the premier resource in the baking industry.

Meet the Future of Baking – IBIE’s new Student Immersion Program

Tim Ramsey, IBIE Committee Member | October 7, 2019

IBIE’s new Student Immersion Program helps up-and-comers kickstart their careers.

It’s no secret that workforce development is a major challenge in today’s baking industry. At IBIEducate we learned that 78 percent of baking companies are reporting a shortage of employees and at IBIE 2019 we awarded BEST in Baking industry awards to companies that are working to tackle this important issue. In addition, we’re working to create a strong workforce in the future through our new Student Immersion Program, which gives emerging industry professionals a taste of the industry and tools to kickstart their careers.

Sixteen rising stars were selected to participate in the program’s inaugural year. These students were matched with industry mentors, participated in meetings with top-tier exhibitors and were given all-access passes to both IBIEducate and the Baking Expo’s™ show floor. And even managed to have a little fun together at an ice cream social, a few networking events and touring a state-of-the-art baking facility in Las Vegas. Here are some excerpts from their reflections on the program:

“The highlight of my experience was most definitely being paired with Ramon Rivera with Grupo Bimbo as my mentor. Upon hearing that my career interests were in research and development, he connected me with several individuals who were key players in the Grupo Bimbo R&D group. They were excited to know that I had been considering applying for an opening in R&D that is currently posted and asked me about previous internship experiences. The mentor program was a very positive experience for me and has made me excited to apply for a position with Grupo Bimbo.”

Anastasia Frazee
Iowa State University
Culinary food science & entrepreneurship

“IBIE was an impactful and confirming experience for who I want to be in the food industry. I was introduced to the baking industry during previous internships and knew that my passion for grain functionality, bread baking, and cookie making was something I wanted to incorporate into my future career.

Perhaps the most important thing I learned from IBIE was that the baking industry is a huge, kind, and innovative industry. I was unsure of what I wanted to do after graduation, but I am now very sure of my career intentions. IBIE was able to help me solidify my career aspirations and introduced me to leaders in the industry, providing me with connections that I soon cannot forget.“

Morganne Schmidt
University of Nebraska – Lincoln
Master’s in food science

“My participation in the IBIE immersion program was exceptional due to the connections made, and the knowledge gained – the experience of a lifetime. During my time at IBIE I was able to connect with K-State alumni Sherrill Cropper as my mentor. Sherrill did a wonderful job of connecting me with fellow K-State alumni and other connections throughout the industry.

Along with access to an expansive network of professionals, this program provided me with the opportunity to expand my knowledge base of the baking industry. With the generous all-access pass for IBIEducate sessions provided by the program I was able to attend a number of classes. In these classes I learned about new trends that will soon influence the market and how to substitute for sugar in a sugar-fearing market, among other things.”

Maggie Miksch
Kansas State University
Bakery science and cereal food science

IBIE Student Immersion Program Particpant

“Being selected to be part of the first ever Student Immersion Program for the International Baking Industry Exposition will forever be a very special memory from my time in college.

In addition to there being booths as far (and even farther) than the eye can see, there were demonstrations from master bakers and even a master cake decorating competition with different components every day. There were several celebrity sightings including Duff Goldman from Ace of Cakes, Buddy from Cake Boss and Emily Ellyn from the Food Network. The Pillsbury Doughboy even made a special appearance! The best part of walking around the show floor was the willingness of the [exhibitors] to talk to the students and share information and ask questions. There were constantly fun and interesting things to learn, sometimes it felt like we needed to have clones to be able to do and see everything we wanted!”

Kacee Campbell
Kansas State University
Bakery science & management and food science with a minor in business

“I learned a lot about this industry by attending IBIE. I knew that there are many different fields that I could get into in this industry, but it never really hit me until I was walking around the expo looking at all the different booths at the show.

All the different food safety and HACCP sessions were helpful and gave useful information. The shows that were on the main floor were a great learning experience. I enjoyed being able to watch the different professionals show us their skills. The tips and advice that the professionals gave were also useful to improving my skills.

I was able to meet people that owned their own small bakery to the CEOs and higher ups of large companies. The networking opportunities for a student at this show are great. I was able to talk to several potential employers about different opportunities within their companies.”

Megan Hayunga
Kansas State University
Bakery science and management, cereal chemistry option
Minors in agribusiness and chemistry

By providing students the opportunity to further their knowledge, grow their network, and broaden their view of the baking industry, we aim to give the next generation of baking professionals a head start in their career development and in turn contribute toward the health of the industry as a whole. Keep this unique and impactful opportunity in mind for students you may know and reach out to [email protected]ers.org if you’d like to participate as a student or mentor for IBIE 2022!

IBIE Delivered its Biggest, Broadest Event in 100 years

September 18, 2019

With the largest offering to date, IBIE delivered a superior attendee experience and provided insights and thought-provoking perspective

Washington, D.C. — The 2019 International Baking Industry Exposition (IBIE) — the most comprehensive event in the Western Hemisphere for the grain-based food industry—recently wrapped up its largest show to date at the Las Vegas Convention Center after welcoming baking industry professionals from around the world on September 7-11, 2019. With nearly 1,000 exhibitors—237 new to IBIE—and the largest show floor in its 100-year history, IBIE continues to break records reflecting the growth and health of the industry. More than 20,000 baking industry professionals walked the exhibit hall—with baker participation increasing nearly 10 percent over the previous expo in 2016. IBIE’s new all-in-one exhibitor booth pricing also encouraged exhibitors to bring more equipment and machinery than before—totaling nearly 600,000 pounds of additional freight—a huge benefit for bakers to experience multitudes of product and equipment on the show floor.

Much of the growth has come from international markets with attendees hailing from more than 100 countries and making up nearly 30 percent of the total attendance, with the largest participation from Brazil, Canada, China, Colombia, Japan and Mexico.

“IBIE continues to provide the platform for the entire baking community to gather and celebrate the vibrancy of this industry, innovative trends and digital automation technologies, advances in baking processes and the thousands of bakers and support services who have a passion and commitment to the success of this industry,” said Joe Turano, IBIE chairman. “IBIE is focused on meeting the professional and business needs of every attendee. We take pride in crafting content that is cutting edge, interactive, engaging and thought-provoking. With a sold-out show floor, we experienced innovations and exciting technology that will lead this industry into the future. I know that we are leaving feeling reenergized and recharged with fresh insights and new relationships to cultivate.”

A host of new interactive and returning features created an even more engaging experience for attendees and exhibitors; highlights included:

The Innovation Showcase— in partnership with Sosland Publishing — since its debut at IBIE 2013, the Innovation showcase continues to grow in importance. This year’s Showcase enjoyed an 8 percent increase in entries over the 2016 event and was prominently featured in the Grand Concourse for attendees to shop and see evolving trends before entering the Exhibit Halls.
Fresh Take Talks, presented by Grain Foods Foundation, a series of brief presentations from industry, health and trend experts, returned to IBIE with informative presentations featuring influential thought leaders sharing perspectives on consumer, nutrition and industry trends. The programming was headlined by the founders of Georgetown Cupcakes, speaking on building a passion brand in the baking industry.
The two new Artisan Marketplaces crafted by Puratos & Bread Bakers Guide of America (BBGA) respectively, housed a virtual reality tour, samples from the world’s only Sourdough Library, and featured demos from Certified Master Bakers including Lionel Vatinet, Peter Reinhart, Lauren Hass, Stanley Ginsberg, Leslie Mackie, Matt McDonald and many more.
iba.Virtual Bakery Tours, in partnership with iba, provided attendees a first-hand look at how world-class artisan and industrial bakeries operate from Cincinnati, San Francisco, Reykjavik, Vienna, Versailles, Athens and more. Virtual reality offered the opportunity to observe how these leaders utilize the ingredients, equipment, technologies and solutions found on the IBIE show floor.
IBIEducate presented the largest education offering to date, with more than 100 sessions designed to deliver a fresh, forward-thinking perspective on business, operations and creativity for every role and every segment within the industry. Seminars focused on the most relevant issues facing the industry today.
IBIE provided a newly implemented day of learning—Saturday, September 7. Tailored sessions gave attendees curated, business-focused tools they need to enhance and grow their businesses. Courses included talent management classes with a concentration on acquiring, developing, and retaining employees and cultivating great leaders. The day also offered hands-on workshops designed for artisan bakers taught by Julien Otto from the French Pastry School and hands-on cake decorating skills sessions taught by Bronwen Weber, who has appeared on the Food Network.
Retail Bakers of America (RBA) Bakers Center – brought to you by Bundy Baking Solutions, hosted baking competitions and live demonstrations from some of the biggest names in the industry, including your Food Network stars Buddy Valastro and Bronwen Weber whose demos were standing room only. This new state of the art center also hosted the 18th annual Pillsbury Bakers’ Plus Grand Champion Creative Decorating Competition.
The education also included RPIA’s Business of Baking for Beginners seminar and the Tortilla Industry Association’s two-day Technical Conference, which addressed operation skills, safety regulations, quality control, plant efficiency and best practices for the baking industry’s fastest growing market segment.
Popular returning features included: The All-American Tailgate Party, The Great American Pie Festival and PMQ Pizza Information Center.
IBIE introduced a new Student Immersion Program, sponsoring the attendance of 16 emerging professionals, – 16 emerging professionals were selected for IBIE’s new Student Immersion Program. As participants, they not only gained behind the scenes access and educational and networking opportunities, they were also matched with an industry mentor, participated in meetings with exhibitors and received a stipend for travel and accommodations.

IBIE, together with Snack Food & Wholesale Bakery magazine, honored 42 industry suppliers and bakeries that have made notable achievements in sustainability, sanitation, workforce development and innovation. In the fourth edition of the BEST in Baking industry awards program, the following companies took top honors in each of the respective categories and received an honorary plaque, onsite recognition and more.

Sustainability

Ingredients

- Cargill

Equipment

- Heuft/Thermo-Oel GmbH & Co. KG

Packaging

- Handi-Foil

Logistics

- Flexibake
- Thymly Products

Sanitation – New for 2019

- ChemxWorks
- Flexco (Novitool Aero Splice Press)
- Goodway Technologies
- KLEANZ (Nexcor Food Safety Technologies)

Workforce Development – New for 2019

- More Than a Bakery
- Main Street Gourmet

Product Innovation – New for 2019

High-Volume Bakery:

- Alpha Baking Co.
- CraftMark Bakery

Intermediate Volume Bakery:

- Just Desserts

Retail Bakery:

- Victoria’s Sugar Shack

The Retail Bakers of America’s 18th Annual Pillsbury Baker’s Plus Grand Champion Creative Decorating Competition recognized the following winners:

Overall Winners – Sponsored by Pillsbury

1^st Place – Andres Enciso & Banny Ayarza, Awesome Edible Art
2^nd Place – Robbyn Yuen & Ashley Spitzer, Creative Cakes Bakery
3^rd Place – Robyn Hanisch & Wanda Munoz-Jovet, Hanisch Bakery and Coffee Shop

Fondant Category – Sponsored by Satin Ice

1^st Place – Andres Enciso & Banny Ayarza, Awesome Edible Art
2^nd Place – Elizabeth Balderaz & Angela Negron, Faux Cakes and Rentals
3rd Place – Jen Barney & Jessica Miller, Meringue Bakery

Sculpted Category – Sponsored by American Cake Decorating Magazine

1^st Place – Robbyn Yuen & Ashley Spitzer, Creative Cakes Bakery
2^nd Place – Andres Enciso & Banny Ayarza, Awesome Edible Art
3^rd Place – Justine Martin & Josee Frappier, Guilty Pleasures Bakeshop + Bar

Buttercream Category – Sponsored by Qualisoy

1^st Place – Robbyn Yuen & Ashley Spitzer, Creative Cakes Bakery
2^nd Place – Robyn Hanisch & Wanda Munoz-Jovet, Hanisch Bakery and Coffee Shop
3^rd Place – Jen Barney & Jessica Miller, Meringue Bakery

Wedding Category – Sponsored by CakeDeco

1^st Place – Andres Enciso & Banny Ayarza, Awesome Edible Art
2^nd Place – Robbyn Yuen & Ashley Spitzer, Creative Cakes Bakery
3rd Place – Robyn Hanisch & Wanda Munoz-Jovet, Hanisch Bakery and Coffee Shop

IBIE will return to Las Vegas September 17-21, 2022.. Visit www.IBIE2019.com to sign up for updates.

A gallery of photos from IBIE 2019 is available for download here.

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About IBIE:
IBIE, sponsored by the American Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA), is recognized worldwide as the grain-based food industry’s largest, most comprehensive trade event in the Western Hemisphere. A “working show,” where millions of dollars of business are conducted daily, IBIE brings the entire professional baking community together, offering the complete range of equipment, supply and ingredient solutions and showcasing the newest baking technology in 1,000,000 gross square feet. The triennial event will next be held in Las Vegas, Nevada on September 17-21, 2022, with a full day of education on September 17.