Washington, D.C.— The International Baking Industry Expo (IBIE), the grain-based food industry’s largest, most important event of 2013, is enhancing its cutting-edge education curriculum with over 20 new seminars focused on the most relevant issues facing the industry.
IBIE 2013, held October 6-9 in Las Vegas, Nev., brings the baking industry together to experience the latest technologies, explore supply and ingredient solutions and learn best practices across a variety of topics from industry leaders. This year’s show features a revamped education program aimed at giving professionals of all levels the essential knowledge needed to improve operations, grow their businesses and stay ahead of the baking industry’s ever-changing curve.
IBIE 2013 is offering more than 70 seminars, now organized into five targeted tracks that include: AIB Technical, Retail & Food Service, Business Management & Marketing, Ingredient Trends & Formulations and Hands-on Cake and Pastry Decorating.
The education program begins on Saturday, Oct. 5, with the RPIA Group’s Business of Baking for Beginners workshop and the Tortilla Industry Association (TIA)’s 2-day Technical Conference. This year, TIA’s conference will address operation skills, safety regulations, quality control, plant efficiency and best practices to capitalize on the baking industry’s fastest growing market segment. All other educational seminars will be held during show days, from 8:00 am to 12:00 pm, with a selection of hands-on sessions taking place in the evenings. Several of the seminars will be available in Spanish.
While the new curriculum is designed to deliver value to all attendees, a number of seminars in the Ingredient Trends and Formulations track are particularly relevant to wholesale and industrial bakers. These sessions, led by proven industry authorities, touch on everything from sodium reduction and whole grains to gluten-free and other hot industry trends. Highlights from the new curriculum include:
AIB Panel Discussion: the Food Safety and Modernization Act (FSMA) – Ask questions and get the latest information about the act right from the source. Offered in English and Spanish.
Global Food Safety Initiative (GFSI) Seminar – Learn how the key roles in the GFSI interact and how you can follow GFSI Audit Schemes. Offered in English and Spanish.
Managing Flour Price Risk – Explore the volatile flour market and identify ways to minimize risk of overpaying for this critical commodity.
Industry Trends: Ancient Grains – Learn about the risks and rewards of using time-tested grains and how they mesh with two of the leading industry trends: Gluten-Free and Trans-Free Shortening.
“We created a program that gives every attendee relevant information they can immediately apply to their everyday business, whether they’re management or R&D, bakery owners or workers on the line,” states IBIE Assistant Secretary & Treasurer and Education Task Force Chair Dennis Gunnel.
Dennis continues, “IBIE worked side-by-side with our industry partners to create the most comprehensive, in-depth program possible. We have been fortunate to bring together organizations from all segments of the industry to create a strong, targeted seminar package for our attendees.” Organizations that contributed to the new program include AIB International, American Bakers Association, BEMA, Retail Bakers of America, the Bread Bakers Guild of America, PMQ Pizza Magazine, the California Raisin Board, BISCC, the Grain Foods Foundation, and Biscuit & Cracker Manufacturers Association.
For more information about the 2013 IBIE Education Program and to see the seminar agenda, visit www.IBIE2013.com/education.
To register for IBIE 2013, visit www.IBIE2013.com.
IBIE, sponsored by the American Bakers Association (ABA) and the Baking Industry Suppliers Association (BEMA), is recognized worldwide as the grain-based food industry’s largest, most comprehensive trade event. A “working show,” where millions of dollars of business is conducted daily, IBIE brings the entire professional baking community together, offering the complete range of equipment, supply and ingredient solutions and showcasing the newest baking technology in 500,000 net square feet. The triennial event will next be held in Las Vegas, Nev. October 6-9, 2013.
Attendees include employees of: wholesale bakeries, suppliers and distributors; supermarket chains, central bakeries and commissaries; supermarket in-store bakeries; multi-store and single unit retail bakeries; intermediate wholesale bakeries; donut, pie and cookie retailers; cake and cupcake shops; foodservice operators; tortilla producers; snack food producers; biscuit & cracker producers.
Exhibitors include manufacturers and suppliers of: baking/food equipment and systems; ingredients, flavorings, spices & fillings; ingredient handling systems; packaging materials & systems; technology; sanitation equipment; transportation & distribution equipment; refrigeration equipment; business services.
Source: International Baking Industry Expo (IBIE)