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.


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

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.


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

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.

Navigating Together Through Uncertainty

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


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


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

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] if you’d like to participate as a student or mentor for IBIE 2022!

IBIE Delivered its Biggest, Broadest Event in 100 years

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 Showcasein 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.



    • Cargill


    • Heuft/Thermo-Oel GmbH & Co. KG


    • Handi-Foil


    • 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

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

Fondant Category – Sponsored by Satin Ice

1st Place – Andres Enciso & Banny Ayarza, Awesome Edible Art
2nd 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

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

Buttercream Category – Sponsored by Qualisoy

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

Wedding Category – Sponsored by CakeDeco

1st Place – Andres Enciso & Banny Ayarza, Awesome Edible Art
2nd 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.


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.

IBIE and iba Announce Partnership to Support Global Industry Growth

Washington, D.C. (September 8, 2019) —The International Baking Industry Exposition (IBIE), commonly known as the Baking Expo™ and North America’s largest baking industry event, announced an exclusive global marketing partnership with iba, the world’s leading trade fair for bakery, confectionery and snacks. With IBIE and iba occurring on different triennial cycles, the two events are considered to be complementary trade events.

IBIE, held in Nevada, USA and produced by the American Bakers Association, Bakery Equipment Manufacturers and Allieds, and Retail Bakers of America, and iba, organized in Munich, Germany by GHM on behalf of the German Bakers’ Confederation are recognized as the the two largest and most comprehensive Baking Expo’s and Education Programs in the world. Together they will collaborate to support the growth and advancement of the global baking industry.

This partnership will enable iba and IBIE to extend their respective leadership positions to promote industry advancement and support growth opportunities for the worldwide baking and grain-based food industry. Each entity will combine resources to increase brand awareness, enhance market penetration across emerging markets of mutual interest, and work to enhance educational experiences and offerings at both events.

“Partnering with iba is an important step in the growth of IBIE. We’ve been supportive allies for many years and have similar missions and coverage as well as broader goals to help advance the global grain-based food industry.” commented IBIE Chairman Joe Turano, president, Turano Baking Company. “This partnership will increase the visibility of our respective shows worldwide, giving exhibitors access to an increased number of international attendees and therefore more opportunities to expand into new markets.”

“This collaboration will allow both IBIE and iba to extend our global reach as we leverage participation in foreign events to increase brand exposure through onsite booth presence, sponsorships, press events and speaking opportunities. By combining resources, both organizations will achieve the same brand objectives in a more cost effective and efficient way,” said Dieter Dohr, CEO and President of GHM, iba.Both IBIE and iba will be in attendance at upcoming international shows in support of this new initiative. Visit IBIE and iba for upcoming show dates and more information about these industry leading organizations.




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 net square feet. 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.


About iba:

iba, the world’s leading trade fair for bakery, confectionery and snacks, takes place every three years at Fairground Munich. The trade fair brings together all the products and technologies that are relevant to bakers and confectioners of all sizes, decision-makers from the bakery and confectionery industries and food retailers. The range of topics includes from raw materials, baking ingredients and frozen bakery products through production and packaging technology, process optimization and information technology to complete interior design of bakeries, pastry shops or cafés. More than 77,000 trade visitors from around 170 countries came to iba 2018. In total, over 1,300 companies exhibited. The next iba will take place from October 24-28, 2021 in Munich.

IBIE and Snack Food & Wholesale Bakery Announce 2019 BEST in Baking Top Honors

Program recognizes leading exhibitors and suppliers
driving progress in the baking industry

Washington, D.C. — The International Baking Industry Exposition (IBIE), commonly known as the Baking Expo™, in partnership with Snack Food & Wholesale Bakery, is pleased to announce the 2019 BEST in Baking Program top honors and qualifiers who will be recognized and celebrated during the triennial trade show September 7-11, 2019 in Las Vegas.

Launched in 2010, the BEST in Baking was originally developed to recognize suppliers who demonstrated a commitment to sustainability. This year’s IBIE BEST in Baking program has been expanded to recognize both suppliers and bakers who have demonstrated excellence in the industry’s most paramount topics including sanitation, product innovation, and workforce development. This prestigious program demonstrates IBIE’s commitment to recognizing leadership within the industry and its dedication to supporting the growth and wellbeing of talented suppliers and bakers around the world.

“IBIE offers the optimal platform and opportunity to celebrate innovation, best business practices, and forward-thinking leadership,” said Joe Turano, IBIE Chair. “The companies recognized as 2019’s BEST in Baking qualifiers are leaders in category excellence. They are shining examples of what we can achieve as an industry and we are honored to highlight their work and achievements. We look forward to the future as we bring industry-defining innovation to the forefront and elevate important issues such as sustainability and workforce development.”

“Innovation is what drives the baking industry—in equipment, plant efficiency, processes, management and how we address global issues impacting our businesses,” commented Chris Luke, Group Publisher, Snack Food & Wholesale Bakery, part of BNP Media’s Food & Beverage Group. “As an industry we are resourceful, creative and inspired. The companies being acknowledged are truly leading the growth of the baking industry. We are proud to partner with IBIE on this initiative and we extend our congratulations to this prestigious group of qualifiers.”

Top Honors and qualifiers will be showcased in the BEST in Baking Lounge located in the Grand Concourse of the Las Vegas Convention Center, where show attendees can learn more about the winners.

The 2019 BEST in Baking qualifiers and tops honors are:


  • Cargill | Booth# 451 — TOP HONORS
  • Bay State Milling | Booth# 7723
  • Ciranda | Booth# 1073
  • Corbion | Booth # 6049
  • DuPont Nutrition & Health | Booth# 5015
  • Holton Food Products | Booth# 232
  • Manildra Group USA | Booth# 2036
  • Palsgaard | Booth# 7389
  • Renmatix | Booth# 212


  • Heuft/Thermo-Oel GmbH & Co. KG | Booth# 7737—TOP HONORS
  • Air Management Technologies, Inc. | Booth# 6880
  • Bakery Concepts International | Booth# 2735
  • Hayon Manufacturing Corp. | Booth# 936
  • Houdijk Holland | Booth# 7767, 7883
  • Intralox | Booth# 6029
  • Mecatherm (M-TA Oven) | Booth# 6437
  • Mecatherm (M-NS Divider) | Booth# 6437
  • Varimixer | Booth# 4063
  • Topos Modial | Booth# 4931


  • Handi-Foil | Booth# 6816—TOP HONORS


  • Flexibake | Booth# 2354—TOP HONORS
  • Thymly Products | Booth# 4503—TOP HONORS
  • Focus Works | Booth# 5269
  • Harvest Food Solutions | Booth# 2011


  • ChemxWorks | Booth# 5361—TOP HONORS
  • Flexco (Novitool Aero Splice Press) | Booth# 7253—TOP HONORS
  • Goodway Technologies | Booth# 2005—TOP HONORS
  • KLEANZ (Nexcor Food Safety Technologies) | Booth# 5250—TOP HONORS
  • Babb Group | Booth# 5681
  • Best Sanitizers | Booth# 2277
  • Flexco (FGP Food Grade Precleaner) | Booth# 7253
  • Formost Fuji | Booth# 6026
  • Koenig Bakery Systems | Booth# 5889
  • VMI | Booth# 2605, 6779

Workforce Development:

  • More Than a Bakery—TOP HONORS
  • Main Street Gourmet—TOP HONORS
  • Nummies Bakery

Product Innovation/High-Volume Bakery:

  • Alpha Baking Co.—TOP HONORS
  • CraftMark Bakery—TOP HONORS

Product Innovation/Wholesale Bakery, Intermediate:

  • Just Desserts—TOP HONORS

Product Innovation / Retail Bakery:

  • Victoria’s Sugar Shack—TOP HONORS
  • La Canasta Mexican Food Product Inc.
  • Sweet Life Specialty Foods

Special thank you to the BEST in Baking panel of judges: Len Heflich, Founder, Innovation for Success, LLC; Mike Pierce, President, The Austin Co.; Tim Ramsey, Senior Director, Procurement and Commercialization Hearthside Food Solutions; and Gina Reo, President, Quality Assurance Strategies, LLC. Each participating judge has expertise in baking industry best practices and innovation.

Join us at IBIE 2019 to celebrate all the BEST in Baking top honors and qualifiers and to connect with baking industry professionals from every segment and in every role. Visit www.IBIE2019.comfor more information and to register to connect with the global baking community.


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 net square feet. The triennial event will next be held in Las Vegas, Nevada on September 8-11, 2019, with a full day of education on September 7.

IBIE Brings World-Class Experiences to 2019 Baking Industry Event

iba.Virtual Bakery Tours, new Artisan Marketplaces, celebrity bakers and more
set to showcase baking industry innovation

Washington, D.C. — The International Baking Industry Exposition (IBIE), commonly known as the Baking Expo™, is set to bring the worldwide baking industry together for its triennial event, September 8-11, 2019 in Las Vegas, with a full day of education on September 7. Set to produce the largest scale show in its nearly 100-year history, with a sold-out Expo Hall, IBIE will unveil new interactive experiences and welcome baking industry experts and stars to showcase industry innovation and trends.

“IBIE is the baking community’s best opportunity to come together and celebrate the industry’s advancements, develop new skills, build powerful relationships, collaborate to address challenges, and explore innovations,” said Joe Turano, IBIE Chair. “Bakers can expect to see a broad range of trends on the Expo floor—from digital technology applications and scaled artisan baking solutions to continuously evolving ingredients and rise in direct-to-consumer e-commerce sales. There have been rapid advancements in the last three years and IBIE 2019 is the place to see them.”

Celebrity and master bakers will bring industry innovations to life in the new brand-new RBA Bakers Center, brought to you by Bundy Baking Solutions, where the industry’s most well-respected thought leaders and artists will share creative ideas and practical tips. Attendees will enjoy riveting cake decorating competitions here as well as live demonstrations on the American Cake Decorating Magazine Stage, Revent Celebrity Demo Stage, and Exhibitor Demo Stage. Featured baking celebrities include:

  • Buddy Valastro, Carlo’s Bakery
  • Bronwen Weber, Professional Cake Decorator
  • Nicky Giusto, Central Milling
  • Ciril Hitz, Johnson & Wales University
  • Matt McDonald, LA Hearth
  • Jacquy Pfieffer, French Pastry School

Two new state-of-the-art Artisan Marketplaces will welcome attendees to an artisan hub to showcase and celebrate the history and art of specialty baked goods. The IBIE Artisan Marketplace Crafted by Puratos and the IBIE Artisan Marketplace Crafted by Bread Bakers Guild of America will provide personalized and unique experiences for wholesale bakers looking to capitalize on growing trends and artisan bakers looking to hone their skills, make connections, and grow their businesses. Attendees will enjoy opportunities to virtually tour the world’s only Sourdough Library, create their own personalized loaves of bread, and catch demos with Certified Master Bakers like Stanley Ginsberg, Leslie Mackie, Peter Reinhart and more.

Fresh Take Talks, presented by The Grain Foods Foundation, are designed to inspire and provide insights in quick 20-minute presentations that shed light on the latest in grain industry issues and the future of food. This year’s schedule is headlined by Katherine Kallinis Berman and Sophie Kallinis LaMontagne of Georgetown Cupcake, speaking on “Building and Maintaining a Passion Brand in the Baking Industry.” Markey Culver, founder of The Women’s Bakery, presents “An Invitation to See Bread Differently.” Click here for a complete roster of other compelling talks.

Remaining true to IBIE’s mission to serve the industry by providing inventive and interactive experiences, iba.Virtual Bakery Tours will give attendees the opportunity to explore the world of baking in an engaging and unique way with newly-enhanced wholesale sector content from Klosterman Bread – Cincinnati, OH and More Than A Bakery – Versailles, KY. This VR experience will also allow attendees to see into renowned bakeries around the world without ever leaving the show floor, including Apollonion Bakery –Athens; Sandholt Bakery – Reykjavik; Joseph Brot – Vienna; and more. This cost-effective, efficient method of exploring the industry’s leading bakeries will provide a value-added experience and instrumental industry insights.

“IBIE wouldn’t be the same without popular returning features, including the BEST in Baking Industry Awards, Pillsbury Bakers’ Plus Creative Decorating Competition, The Great American Pie Festival, Innovation Showcase, RPIA’s Business of Baking for Beginners (BOB), the TIA Technical Conference, and the expanded and comprehensive education program, IBIEducate, featuring 100+ sessions—the largest baking education event in the world,” commented Turano.

With so much going on, IBIE is a must-attend event for anyone in the baking community. IBIE 2019 will showcase a broad range of solutions and experiences, allowing for each specific market to connect with the key innovations, people and ideas that present the most decisive opportunities for success. Visit IBIE2019.com for more information and to register to join the international baking community.




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 net square feet. The triennial event will next be held in Las Vegas, Nevada on September 8-11, 2019, with a full day of education on September 7.

Welcome to a Bigger, Broader IBIE.

Every three years, the entire baking community comes together at IBIE to experience new technology, access best-in-class education, find inspiration and connect with important resources. Because this is the venue where baking professionals in all roles and from every industry segment join together, the progress that originates at IBIE helps to shape the future of the global grain-based foods industry.

As bakers and suppliers, the planning committee behind IBIE understands the significance of this event, especially as our industry and our community continue to grow. We strive to deliver additional value to our attendees and exhibitors with each edition of the show and we are proud that IBIE 2019 offers additional show features — bigger opportunities to learn, connect and explore a broader range of topics and solutions.

Bigger learning opportunities come in the form of the world’s broadest baking education program, IBIEducate, which offers more than 100 seminars and hands-on training sessions covering everything from the art of artisan baking to automation and technology trends in bakery production. We’ve also responded to attendee feedback with the addition of a full day of education sessions to this year’s programming, which takes place on Saturday, September 7. While visiting the show floor, take advantage of spontaneous education opportunities including the Fresh Take Talks (a popular returning feature) and the all-new RBA Bakers Center, which offers live demonstrations from some of the biggest names in baking.

The IBIE committee takes great care to bring the topics and trends that matter most to our industry forward, which is why you’ll find a special focus on artisan baking at this year’s event. You can access expanded artisan education content and make sure to explore the two new artisan marketplaces on the show floor, presented in partnership with Puratos and Bread Bakers Guild of America, respectively.

We are also presenting a broader view of the global baking industry on the show floor. We’ve partnered with iba to bring Virtual Bakery Tours to IBIE, with enhanced content from wholesale bakeries. Put the virtual reality headset on and take a behind-the-scenes look at unique artisinal and industrial bakeries in the U.S., Greece, Germany, Austria and several other locations. Speaking of the global baking industry, IBIE has been busy visiting other baking industry events around the world this year and spreading the word about IBIE 2019. As a result, we are excited to welcome larger delegations of baking professionals from India, South America, the Middle East and Asia to this year’s event.

Lastly, we would like to thank the dedicated volunteers from our sponsor organizations, the American Bakers Association (ABA), The Bakery Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA). Your many hours of hard work and annual planning are what make this incredible show possible. Thanks also to the IBIE staff, mdg and SmithBucklin, as well as all those who support IBIE and our sponsoring organizations. We could not execute our spectacular Expo without you.

Have an enjoyable and productive show!

Joe Turano


VMI offers the widest range of mixing solution, from vertical mixer to fully automated continuous kneading solution



Claire Auffredou, Marketing Manager

[email protected]

+33 251-453-490

VMI offers the widest range of mixing solution, from vertical mixer to fully automated continuous kneading solution

IBIE, the baking industry’s trade fair, is back, from 8 to 11 September 2019, at the Las Vegas Convention Center. This worldwide event gathers over 1,000 major manufacturers and vendors of the grain-based food industry, meeting each type of requirement: ingredients, production equipment, preservation system, packing, logistics, distribution…

VMI, a leader in the design and manufacturing of kneaders and mixers for the bakery and snacking industry, will be pleased to exhibit its mixing equipment at IBIE, booths #2605 & #6779. From traditional bakery equipment, to automated production systems for the food industry through kneading solutions with removable bowls for plant bakers, VMI offers solutions for each process.

A French brand known and renowned throughout the world, VMI is present in America through its VMI North America subsidiary, operating from Kansas City. VMI North America provides local support and after-sale services to its North American customers.

Bakery & Snack Food Industries Booth

Booth #6779 will be dedicated to baking / patisserie / biscuit industries, seeking mixing process solutions for diversified, intensive production. VMI will exhibit jointly with Shick Esteve, its sister company, a subsidiary of Linxis, an industrial group VMI belongs to. Shick Esteve designs and manufactures ingredient automation solutions (for liquids, powders or solids). The synergy and complementarity of these two manufacturers help design turnkey solutions that customized to their customers’ needs. The expertise shared by Shick Esteve and VMI will be illustrated by a global, continuous premix and kneading solution.

VMI’s continuous mixing solution allows professionals in the baking industry to master the fundamentals of kneading and guarantee consistent quality on a large scale (500 kg to 8,000 kg per hr) for a wide range of products: traditional bread with or without sourdough, sandwich bread, buns, Viennese pastry, puff pastry…

With over 300 continuous mixers installed throughout the world, VMI’s design was developed specifically for the most demanding type of production: patented pre-mixers to homogenize ingredients, optimal design tools and bowls adapted to different types of dough, high-performance process steering, from dosage to kneading.

Watch the continuous mixer video demonstration

The VMI booth dedicated to industrial baking will also exhibit vertical kneaders with removable bowls, for production runs of 300 – 750 kg of dough. The high-level of performance guarantees a consistent production run. Its wide range of tools allows for all types of recipes: ciabatta bread, cookies, doughnuts, cheesecake, Viennese pastry, unleavened, fermented or gluten-free, germinated seed-based mix or vegetal proteins…

The KNEADSTER kneader is dedicated to manufacturers who wish to make traditional quality bread on an industrial scale. The exclusive design, double mixing tool (format, diameter, position) facilitates the insertion of gaseous alveoli in the dough for even more consistent mixing. KNEADSTER meets the requirements of all major families of dough, and is particularly suited for traditional recipes with sourdough or “clean label”, while guaranteeing a longer preservation of finished products.

The KNEADSTER will also be presented in its Pastry version with tools adapted to pastry, cakes and biscuits. The KNEADSTER kneaders can be integrated in automated systems with shuttles to transport bowls, allowing for sponge & dough processes with resting or fermenting.

Watch the Kneadster Pastry video demonstration

Artisan & Retail Baking Booth

Before developing automated systems, VMI had been the legacy partner of artisan bakers for over 60 years. On booth #2605, VMI will exhibit its kneaders and planetary mixers for retail and independent bakers.

The brand’s iconic equipment will be exhibited at IBIE, such as the PH612 XV planetary mixer, the ideal partner to make biscuits, sponge cakes and Viennese pastry. It is also used in catering and in the food industry, allowing chefs to develop creams, sauces and ready-made dishes. In 2019, VMI planetary mixers have been upgraded to improve consistency and variety in the mixes. The programming of recipes (up to 20 recipes of 20 phases each) and the option to add a scraper after the purchase of the machine complete the features of the range, whose capacity goes from 20 to 80 litres.

Flagship equipment also includes the AF100 fermenter which ensures the homogenization, maturation and conservation of sourdough. With the AF COMPACT 100 EV, bakers are freed from the daily constraints of producing sourdough, and can focus on making old tradition breads and customizing production.

The GENIUS spiral mixer, the latest in the VMI range of kneaders, was designed to make the lives of artisan bakers easier, to allow for the diversity of recipes, while increasing productivity. Ease of use has been optimized down the smallest details: transparent cover with a door to protect bakers from flour dust, water supply to simplify flushing, reduction of retention areas for easier cleaning, pedal to move the kneader… The second forte of the GENIUS is to ensure a more homogeneous mix more quickly with a better quality of kneading. For all types of doughs, from the most resistant to the most hydrated. As it features a digital dashboard and dual tool-bowl speed variation, the GENIUS EV allows bakers to customize and record up to 10 recipes (of 30 phases each).

Watch the GENIUS video demonstration

Whether for smaller or more intensive production, the bakery industry has found in VMI its best ally to make the mixing process repeatable, consistent and versatile.

Contact information

VMI North America subsidiary

4346 Clary Blvd – Kansas City, MO 64130, USA

[email protected]

+1 (816) 708-0654

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