Online ordering. Clean ingredients. Unique toppings. New styles. While pizza is still a favorite comfort food around the world, consumer desires are shifting. That doesn’t mean they’re not buying—the U.S. pizza market alone pulls in over $44 billion a year. But staying competitive means differentiating your product. Enhance your pizza crust expertise and elevate your craft by exploring new ingredient trends and expanding your menu options to fire up your sales. Attending IBIE is as close to getting your PhD in the science of baking as you can get in just a short amount of time.
PMQ Pizza Industry Information Center
Location: North Hall, Booth 621
PMQ Pizza Magazine, the world’s authority on pizza and the No. 1 pizza business publication will offer its vast industry knowledge to IBIE attendees at the PMQ Pizza Industry Information Center. Attendees who currently offer pizza or are considering adding it to their offerings (frozen or fresh) will have the opportunity to learn from pizza experts who will share knowledge on best practices, recipes, food costs, growth rates, consumer trends, the state of the industry and more.
Brought to you by:
Explore a show floor filled with baking trends for pizza crust production, fresh ingredient options and technologies and strategies to improve product quality and streamline your operations.
AM Manufacturing Company
AMF Bakery Systems
Bay State Milling Company
Blue Diamond Growers
Bunge North America
Dakota Specialty Milling, Inc.
Doyon & NU-VU
Lesaffre Yeast Corporation
North Dakota Mill
Par-Way Tryson Co.
Peerless Food Equipment
PreGel AMERICA Inc.
Rich Products Corporation
WP Bakery Group
Through our industry partnerships, IBIE has become a valuable destination for people in pizza production—join your colleagues here to discuss business, share ideas and form partnerships.
AK Pizza Crust
Colors Gourmet Pizza
Domino’s Pizza International
Lamonica’s Pizza Dough
Nation Pizza and Foods
Schwan Food Company
From demos to competitions to VR, IBIE is an interactive experience for all attendees—plus networking events are designed to help you get quality time with peers and create new connections.
Be sure to check out “Water and Its Effect On Artisan Baking,” an IBIEducate session, taught by Joe Leone Introna of Joe Leone’s Italian Specialties, on how he was able to replicate water characteristics to match water from New York that’s known for producing great crust!
You also won’t want to miss these demos and talks relating to pizza in the Artisan Marketplace Crafted by the Bread Bakers Guild of America:
- Billy Manzo, Federal Hill Pizza – “It’s Not Just Pizza”
- Leslie Mackie, Macrina Bakery – “Pizza Bianca and Italian Sandwiches”
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