Online Exclusive: Post-Show Interviews with IBIE 2016 Exhibitors

By Catalina Mihu

 

 

More than 1,000 exhibitors brought their best and newest to Las Vegas this year, of which 340 were new to IBIE. This makes a 28% increase over 2013, with more than 700,000 square feet of exhibit space. We asked three of the exhibiting companies to describe their post-show impressions about IBIE 2016.

By Catalina Mihu

Numbers aside – impressive as they are – what makes IBIE a unique experience is that it’s a truly complete and “user-friendly” industry event.

This year, the Baking Expo delivered on this promise, not only in making all aspects of the exposition its largest ever, but also in its flawless ease of access in all forms – from touch-panel guides and support staff, to signs and printed materials and the dedicated mobile app.

Much of the growth has come from more than 100 international markets, which made up 30% of the total attendance.

The exhibitors this year presented not only a complete range of guides, solutions, services and products covering all aspects of the baking industry but, just as importantly, also provided visitors with experiences and key lessons that have made a lasting impression to put to use until IBIE’s next opening, in 2019. 

Numbers:

1,000+ – exhibitors were present at IBIE.

28% – the show’s increase from its last edition.

700k sqft – the show’s exhibition space.

23k – registered attendees came to Las Vegas. 

1. Keith Graham, Marketing Manager at Baker Perkins

  •  What was the show feature that impressed you the most at IBIE this year and why?

The Innovation Showcase. This was a well thought-out opportunity for exhibitors to highlight their most significant product developments.  The multi-channel approach – posters, website, press and presentation – enabled us to reach many more potential buyers. 

  • What were your key takeaways from this Baking Expo, and how do compare it to the previous edition?

Hygiene and sanitation wee they key themes of new equipment designs at the show and we were also finding many visitors to our booth wanted to combine this with flexibility. The ability to clean a machine thoroughly is no longer sufficient; you have to be able to do it quickly as well in order to minimize changeover times

  • Which education component topic interest you the most?

The Food Safety and Sanitation seminars were the most relevant to equipment manufacturers

  • Which of your stand exhibits piqued visitor interest this year?

The cookie industry was very interested in our new TruClean Servo Wirecut machine with its optional module for cookies with fully encapsulated fillings. The wirecut mechanism uses a unique two-axis servo system to enable cutting profiles for each product type to be fine-tuned, then stored and recalled at the touch of a button. The encapsulation module provides for the first time the ability to make standard and filled cookies on the same machine. Both the wirecut mechanism and the encapsulation module are the subject of patent applications.

Bread bakers were particularly interested in our Multitex4 bread molder. Fed by flour-free dough conveyors the molder also runs without the need for flour dusting. The molder sheets and coils the dough pieces very gently to maximize volume and structure. There is also a new feature that enable the molder to fully enrobe dough pieces with seeds of grains.

  • What role does IBIE play into your NPD timings, with regard to preparations and launches?

IBIE is an important platform for launching machines that are aimed primarily at the USA market. New machine launches at this year’s show were the TruClean Servo Wirecut and encapsulation module plus a new rotary molder for the cookie industry while for the bread industry the new flour-free dough conveyors and seeding capability on the Multitex4 molder were exhibited for the first time. 

2. Paula Wernet, Corporate Marketing Coordinator at GROTE COMPANY COLUMBUS, OH

  •  What was the show feature that impressed you the most at IBIE this year and why?

The Innovation Showcase was an excellent opportunity to present a new technology to a collected group of attendees.  Grote Co. participated and previewed our Ultrafold Burrito Rolling System, which will release in 2017. 

  •  What were your key takeaways from this Baking Expo, and how do compare it to the previous edition? 

Customers are ready to learn about what’s new out there to advance their processes and production. They are serious and ready to purchase as well. 

  • Which of your stand exhibits piqued visitor interest this year?

Grote Co. showcased its latest in PIZZA and SANDWICH line technology.  Both lines generated much attendee interest and very qualified leads. There have been a lot of advancements since the IBIE show in 2013.

 
3. Cam Suarez-Bitar, Marketing Coordinator Pak Group NA, LLC

 ● What was the show feature that impressed you the most at IBIE this year and why?

While every aspect of the show is valuable in unique ways, we are always most impressed by one of its core features: the sense of community it creates in an immersive atmosphere where the entire baking industry shows up and presents its best ideas. Trade shows are incredibly important for that reason, and gives exhibitors and participants another key opportunity to give back to the industry, as well. With our sponsorship of IBIELive! Presented by Bellarise®, we worked with IBIE to help bring more exhibitors to the fore. Through our digital media platform’s special features and interviews, exhibitors had a chance to present their newest and greatest ideas to their stakeholders by leveraging social and digital media, including videos, that are accessible via their desktop and mobile devices. All in all, it was a fantastic event.

● What were your key takeaways from this Baking Expo, and how do compare it to the previous edition?

As for key takeaways, we really enjoyed the many conversations we had with our guests and external stakeholders. We also enjoyed the chance to meet external stakeholders from new markets and had a chance to learn about their goals, challenges, and what they need to achieve ultimate success. It was also a great team-building opportunity and a chance to experience the Bellarise® brand in a new way.

● Which education component topic interest you the most?

Shaping the Bakery of the Future (Enzymes and Salt) was a fascinating education session.

● Which of your stand exhibits piqued visitor interest this year?

Our demo stations featuring our Bellarise® Organic Gluten Replacer, Bellarise® Clean Label Gluten Replacer, Bellarise® Organic Dough Conditioner, and Bellarise® Clean Label DATEM Replacer fared very well. Guests had a chance to see, feel, and taste breads that featured our newest innovations, and they were able to compare them to alternatives.

● What role does IBIE play into your NPD timings, with regard to preparations and launches?

We always ensure that our product launches meet our customers’ needs first and foremost, and that they are strategic. 

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