An Industry United
February 01, 2010
by Kimberlie Clyma
After trying out a new location in 2007, the International Bakery Industry Exposition (IBIE) will be heading back to Las Vegas, NV, for its 2010 show. The triennial IBIE themed, “Where the Industry Unites” runs Sept. 26-29 and is jointly sponsored by the American Bakers Association (ABA), BEMA and for the first time, the Retail Bakers of America (RBA).
IBIE brings together grain-based food industry professionals from around the world and introduces new technologies and solutions on the equipment, ingredient, supply and business fronts. To find out more information about the show, go to www.ibie2010.com. The dedicated Web site includes information about IBIE including a show planner, floor plan, travel and hotels and links to Las Vegas visitor’s sites. Category-specific information for tortilla, biscuit and cracker, snack food manufacturers and retail bakers is available under the my personal IBIE section.
In addition to the exposition, IBIE will again feature expert-led educational sessions. More information on these sessions will be available this month on the show’s Web site.
Despite challenges in the bakery industry because of consolidation, an unfamiliar venue in Orlando, and competition from different bakery shows during the same time frame, IBIE officials considered the 2007 expo a success. More than 650 industry suppliers exhibited in the 1 million-sq-ft trade show at the Orlando County Convention Center, Oct. 7-10, 2007. The overall attendance numbers may have been lower than anticipated, but exhibitors agreed that the quality of show attendees was unmatched.
Post-show statistics showed 61% of the show’s attendees were owners, presidents, managers or c-level executives, and 90% of them played a role in the purchase of new products or services.
There also was a large international contingent at the show — 31% of registrants in 2007 were from outside the US.
One of IBIE’s primary goals at each event is to bring the entire grain-based food industry together at one show, at one time. In addition to bread and cake bakers at the 2007 event, 23% of show registrants were producers of cookies and/or crackers, 22% were retail bakers and 19% produced snack foods. Further, 167 exhibiting companies were first-timers at IBIE.
Expanding future attendance at the show is always a top priority for the IBIE Planning Committee. The decision to have RBA become a headlining sponsor of the expo came as a result of participant feedback following the 2007 show. Exhibitors surveyed expressed concern about the number of competing events in the industry and the expenses of trying to participate in all the shows. “Given this feedback, the IBIE Executive Committee reached out to RBA to discuss a partnership that would be mutually beneficial and help ensure the overall economic well-being of our industry,” said Rich Hoskins, Colborne Corp. president and IBIE committee chair. “This agreement is a huge step toward achieving IBIE’s position as the one event that brings the entire grain-based foods industry together and further proof that IBIE is dedicated to meeting the ever-changing needs of its participants.”
RBA exhibitors will be integrated into the IBIE show floor, instead of being separated into a different hall or pavilion. In addition, RBA will continue to hold its standalone event, the American Retail Bakery Exposition, in non-IBIE years.
An additional partnership that will bring more traffic to the show is the alliance with the Tortilla Industry Association (TIA). TIA will hold its annual 2-day Technical Conference, normally held in May, on Sept. 25-26 in Las Vegas immediately preceding the IBIE kickoff. The technical conference will focus on operational skills, safety regulations, quality control, preventive maintenance, plant efficiency and other important best practices. TIA will also offer a special educational track during IBIE for attendees interested in entering the tortilla market.
This year, IBIE will join the Bread Bakers Guild of America, Lesaffre and Europain in co-hosting the Louis Lesaffre Cup, in which North and South American teams will compete for a spot in the 2012 Coupe de Monde de la Boulangerie (Bakery World Cup) competition in Paris, France. The regional qualifier will feature 8 teams competing during the 4 days of the show. Two teams will compete daily in a prominent area on the trade show floor so that attendees can watch.
During the competition, teams of three are required to produce a specific number of baked foods in categories such as baguettes, specialty and ethnic breads, Viennoiserie, artistic design and a savory selection, all within a specified time limit.
“Having this exciting international qualifying competition at our event aligns perfectly with the goals we set for 2010 — attracting more retail and artisan bakers, international participants and members of the media,” Mr. Hoskins said. “Of equal importance, we’re adding buzz to the show floor, which will greatly enhance the experience of attendees and exhibitors alike.”
As an added bonus for international exhibitors and attendees, the US Department of Commerce selected IBIE to participate in its International Buyer Program (IBP). The program recruits qualified foreign buyers, sales representatives and business partners in more than 80 countries to participate in US trade shows each year. An International Trade Center at the show, managed by US Commercial Service staff, will provide export counseling. All international buyers attending IBIE will receive an Export Interest Directory featuring exhibitors, listed by category, that have expressed interest in export opportunities.
“The International Buyer Program will not only help us attract more foreign buyers to the 2010 show, but it also will strengthen the awareness of our event and what it represents as the world’s resource for baking technology, equipment and supplies,” said Mike Beaty, senior vice-president of supply chain at Flowers Foods and IBIE Executive Committee vice-chairman.
Be sure to look for additional IBIE meeting previews and information in Baking & Snack later this spring as well as on line at www.bakingbusiness.com. ◾