Show Review: IBIE 2016 Stages Largest Event in Its History
The 2016 International Baking Industry Exposition (IBIE) brought to Las Vegas Convention Center more than 1,000 exhibitors— 340 new to IBIE and a 28% increase over 2013, being the largest edition in the show’s history.
Attendance also continued its upward trend with more than 23,000 registered attendees—a 9% increase over 2013 and an astounding 65% increase over the last decade.
“The quality and depth of IBIE’s attendees, exhibitors and education sessions was incredible,” said Michael J. Cornelis, Chair of IBIE. “IBIE is continually evolving and growing to meet the needs of baking industry professionals, as well as the trends in the industry, and this year we saw a record-breaking show with the largest show floor, number of exhibitors, innovation showcase and education program in IBIE’s history.”
A host of new and returning features created an even more engaging experience for attendees and exhibitors; highlights included:
The Innovation Showcase—15% larger than its inaugural run in 2013—was prominently featured in the Central Lobby for attendees to shop and see what’s new before entering the Expo Hall.
In addition, the Innovation Spotlight Theater, located in IBIE’s new Idea LAB on the show floor, provided a forum for exhibitors to conduct live presentations of their top innovations.
New to the show were Fresh Take Talks, presented by Grain Foods Foundation, a series of brief, informative presentations featuring influential thought leaders sharing perspectives on consumer, nutrition and industry trends.
The American Cake Decorating Demo Theater and The ONE Demonstration Theater by Revent featured free daily demos by celebrity chefs.
An expanded educational program—with 90+ sessions designed for professionals of all levels and backgrounds—highlighted the latest techniques and proven strategies for streamlining wholesale operations, improving product quality and increasing profits.
Seminars at IBIE 2016 were organized into targeted tracks: AIB Technical, Retail, Bread Bakers Guild of America, International, Management, Sales & Marketing, Ingredients & Processes, Food Safety & Sanitation, and Retail Hands-on (Cake & Pastry Decorating).
IBIE honored 50 industry suppliers and bakeries that have made a positive impact on the environment with its third annual B.E.S.T. in Baking award:
Equipment: Heuft Thermo- Oel GmbH & Co.
Ingredients: Palsgaard
Packaging: Citamel Packaging
Logistics: FlexiBake ERP
Wholesale Bakery: Pepperidge Farm
Retail Bakery: O&H Danish Bakery
The Retail Bakers of America’s 15th Annual Pillsbury Baker’s Plus Grand Champion Creative:
Decorating Competition recognized the following winners:
Rolled Fondant Cake Category (Sponsored by Satin Ice):
Gold medal: Jennifer Clagett and Sabrina Fiffe (representing GCRBA)
Silver medal: Sarah Crews and Mark Shrewsbury (representing OBA)
Bronze medal: Kate White and Melissa Kroger (representing SRBA)
Wedding Cake Category (Sponsored by Cake Deco – Pfeil & Holing):
Gold medal: Christel Andrews and Tammy Montesinos (representing CARBA)
Silver medal: Kate White and Melissa Kroger (representing SRBA)
Bronze medal: Jennifer Clagett and Sabrina Fiffe (representing GCRBA)
Graduation Cake Category (Sponsored by DecoPac):
Gold medal: Kate White and Melissa Kroger (representing SRBA)
Silver medal: Christel Andrews and Tammy Montesinos (representing CARBA)
Bronze medal: Sarah Crews and Mark Shrewsbury (representing OBA)
Sculpted Cake Category (Sponsored by CSM Solutions):
Gold medal: Christel Andrews and Tammy Montesinos (representing CARBA)
Silver medal: Kate White and Melissa Kroger (representing SRBA)
Bronze medal: Christy Vega- Gluch and Carol Antes (Portfolio)
RBA Pillsbury Bakers Plus Champions:
Grand Champions: Kate White and Melissa Kroger (representing SRBA)
Second Place: Christel Andrews and Tammy Montesinos (representing CARBA)
Third Place: Sarah Crews and Mark Shrewsbury (representing OBA)
PMQ recognized the following winners of the Midwest Culinary and Acrobatic Trials:
Culinary:
Classico: Ali Haider, 786 Degrees, Sunland, California
Gluten Free: Gino Rago, Panino’s Pizza, Chicago, Illinois
Acrobatic:
Individual Freestyle: Scott Volpe, Fiamme Pizza Napoletana, Tucson, Arizona
Fastest Pie Maker: Rick Wheeler, Mad Mushroom, Lafayette, Indiana
Largest Dough Stretch: Ryan Kubil, Grimaldi’s Pizza, Fort Myers, Florida Fastest
Box Folder: Rick Wheeler, Mad Mushroom, Lafayette, Indiana