Wholesale Bakers Center

Explore in-depth discussions led by expert speakers covering vital topics such as sustainability, workforce development, operational efficiencies and more. With carefully crafted programming, this space offers a tailored learning experience designed to address unique challenges and opportunities for commercial bakers. Connect with peers, build your network, and join us at the Wholesale Bakers Center to unlock the knowledge that boosts performance.

BROWSE THE PROGRAM

Attendees Watching a Demo at IBIE the Baking Expo

Sunday, Sept. 14
10:30 AM – 11:00 AM	Crack the Code: New Tech, Big Savings in Robotic Case Packing
10:30 AM – 11:00 AM	How the European Hotdog Market Got Disrupted; New Products and Distribution Channels
11:15 AM – 11:35 AM	The Power of Mentoring Programs for the Baking Industry
12:00 PM – 12:30 PM	Baking a Healthier Future: Formulating “Better for You” Products
12:00 PM – 12:30 PM	Using Dehydrated Potatoes to Meet Modern Trends
12:45 PM – 1:05 PM	Bake Sustainably and Eat Deliciously
12:45 PM – 1:05 PM	How to Automate Your Admin to Build a More Sustainable and Profitable Wholesale Bakery
1:30 PM – 1:50 PM	Adapting to Change: Navigating Sustainability in the Modern Food Industry
1:30 PM – 2:00 PM	How to Solve Labor Challenges With Standard Robotic Solutions
2:15 PM – 2:35 PM	Dawn Foods Sweet Bakery Trends
2:15 PM – 2:35 PM	Dough Production 4.0 + Utilizing New Technologies for Production Logistics
3:00 PM – 3:30 PM	Appetite for Success: The Expert’s Guide to Efficiency, Compliance and Profitability in the Bakery Industry
3:00 PM – 3:30 PM	Innovations in Health-Conscious Tortillas: Protein-Rich, Reduced Sugar and Gluten-Free Options
3:30 PM – 3:50 PM	Start-Up to Scale: Building Personalized Success in Snack Bar Packaging at Every Stage
3:30 PM – 3:50 PM	Supply Chain – International Customs Broker, Freight Forwarding, Importing, Compliance

Monday, Sept. 15
10:30 AM – 11:00 AM	Building the Future Workforce: Engaging, Training, and Retaining the Next Generation of Food Manufacturing Talent
10:30 AM – 11:00 AM	Upgrading Flat Breads With Durum Wheat Flour
11:15 AM – 11:25 AM	Baking for a Better Future
11:15 AM – 11:45 AM	FSMA Readiness and Compliance: Preparing for 2026 Traceability Requirements
12:00 PM – 12:20 PM	Choosing the Right Tools: Replacing Eggs in Cakes
12:00 PM – 1:00 PM	Canada and the United States Cross-Border Collaboration
1:00 PM – 1:40 PM	A Sit-Down With Celebrity Baker Duff Goldman
1:30 PM – 1:50 PM	The Future of Biscuit & Cracker Baking: New Emithermic XE Oven Design to Replace Traditional DGF Baking Technology
2:15 PM – 2:35 PM	Enhancing Efficiency in Conditioning Applications Through Optimized Airflow
2:15 PM – 2:35 PM	Sustainably Driven Formulations
3:00 PM – 3:30 PM	Enhancing Baked Goods With Probiotics for Improved Gut Health
3:00 PM – 3:30 PM	Food Safety for Bakery Environments

Tuesday, Sept. 16
10:30 AM – 10:50 AM	Germicidal Visible Light (GVL) – A Bright Idea to Prevent Salmonella, Listeria, Mold and Mildew
10:30 AM – 10:50 AM	How Data Analytics and AI–Driven Quality Control Systems Can Optimize Product Quality and Performance?
11:15 AM – 11:35 AM	Dawn Foods Sweet Bakery Trends
11:15 AM – 11:45 AM	From Grain to Gain – Fuel Heart Health With Barley Beta Glucans
12:00 PM – 12:20 PM	Improving Nutritional Profile: Gluten-Free Bakery
12:00 PM – 12:30 PM	Food Safe Facility Drainage Design
12:45 PM – 1:05 PM	Principles and Considerations in Food Freezing and Temperature Control Applications
1:30 PM – 2:00 PM	Make Your Baked Goods Cran-Tastic!
1:30 PM – 2:30 PM	Key Insights From Baking Manufacturing Regulations
2:15 PM – 2:35 PM	Dawn Foods Sweet Bakery Trends
3:00 PM – 3:30 PM	Don’t Dread Dwell Time: Ways to Optimize Spiral Equipment to Meet Increasing Production Needs
3:00 PM – 3:30 PM	It’s a Now, Not a Later: How to Get Started With Robotic Automation

Wednesday, Sept. 17
10:30 AM – 11:00 AM	Reducing Food Waste by Extending the Shelf-Life of Baked Products
10:30 AM – 11:30 AM	Seed to Loaf: Building a Sustainable, Traceable, and Artisan-Quality Supply Chain
11:15 AM – 11:35 AM	Health Claims in Great-Tasting Bread, Enabled by Enzymes
12:00 PM – 12:20 PM	The Future of Marketing: Embracing Emerging Trends in the Commercial Baking Industry
12:45 PM – 1:05 PM	Innovations in Energy Efficiency and Decarbonization
12:45 PM – 1:15 PM	La Pizza Como Arte: Pasión, Técnica e Inspiración en Cada Rebanada
1:30 PM – 1:50 PM	Dawn Foods Sweet Bakery Trends
2:15 PM – 2:35 PM	Baking With Monk Fruit – The Best Natural Zero Calorie Sweetener
3:00 PM – 3:20 PM	Robot as a Service, a Way for Bakeries to Speed Up the Automation Journey

*Schedule is subject to change. View the online agenda and mobile app for real-time updates.

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Check Out Show Floor Demos and Education Sessions

IBIE 2025 offers more than 250 sessions and live demonstrations to provide education opportunities for every job role in the baking industry. Explore illuminating insights and critical training in hot topics ranging from workforce development and sanitary design to new product formulations and consumer behavior.

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