IBIE provides all segments of the grain-based food industry a platform to showcase the latest baking tech, ingredients and business solutions.
Convening once again in Las Vegas, from 17-21 September, the 700,000 sq. ft. event is expecting record numbers, connecting 1,000+ exhibitors with 23,000+ baking professionals from around the globe.
The Baking Expo – sponsored by the American Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and Retail Bakers of America (RBA) – is recognised as the grain-based industry’s most comprehensive event, where millions of dollars of business is conducted daily.
Beyond the wealth and diversity of exhibitors, interactive experiences, networking events and inspiring forums, IBIEducate is putting the sector’s biggest challenges and hottest trends centrestage in more than 100 cutting-edge sessions, such as how health and wellness is influencing today’s consumer demands; how to attract the best employees in today’s tight labour market; and how robots fit into the workforce, among others.
The educational sessions allows ‘students’ to curate their own curriculum of topics, along with suitable days and times. Saturday, 17 September is scheduled as a full day of education – broken into one hour and half day sessions – before the exhibit hall opens on 18 September.
For example:
Be Still My Heart Cake and Topper Class, curated by Michelle Curran from Mitchies Munchies.
Anti-microbials in Today's Bakery, hosted by Troy Boutte from AB Mauri North America.
Lessons learned while addressing sesame seed at commercial bakeries, Nathan Mirdamadi, Commercial Food Sanitation/Intralox and Jill Weyhgandt, Aspire Bakeries.
The 30 Day Online Marketing Makeover: Bob Mackowski, Open Aperture Photography.
Consumer trends and insights for the bakery world by Cargill’s DeeAnn Roullier.
Beyond social media: Building an online business with email & text message marketing, by Cydni Mitchell of Sugar Coin Academy.
Plant-based ingredients in cookie and cracker production, presented by Chris Thomas from Ingredion Incorporated, and Snehdeep Brar from Lenny & Larry’s.
Re-thinking your process for sustainable baking, hosted by Marcel Sturkenboom from Lallemand Baking.
Regenerative Ag: presented by Shrene White of Ardent Mills.
There’s money in the air: Airbrush technique class, with Roland & Marsha Winbeckler from A-J Winbeckler Ent.
Intro to rye sourdough and freshly milled grains, presented by Bread Bakers Guild of America (BBGA).
Plus many, many more.
BakeryandSnacks will be on the ground at IBIE to bring you insights, info and what’s happening at the coalface. Watch this space for more.
