Top Cake Decorators To Compete For Coveted Trophy At IBIE 2013

Creativity will take center stage at the 2013 International Baking Industry Expo (IBIE), as 12 of the country’s top professional cake decorators prepare to challenge each other to a contest of imagination, artistry and skill during one of baking’s most prestigious competitions.

BARO North America Announces Supermarket Lighting Design Showroom Grand Opening

January 9, 2013 BARO North America, Inc.

BARO North America, Inc. has announced the upcoming grand opening of a new supermarket lighting design showroom at their headquarters in St. Louis, Missouri. Lee Rhoades, COO of BARO, invites anyone involved in the supermarket industry to attend the event that will be held February 28th from 9 a.m. until 7 p.m.

Texas Company: Microwave Keeps Bread Mold At Bay

Attention, bread shoppers: A Texas company could have the answer to some consumers' unwelcome discovery that just-purchased loaves contain mold.

Preliminary Report – 43rd International Sweets & Biscuits Fair (ISM)

January 8, 2013 ISM

Around 1,400 suppliers from about 70 countries will once again present the rich variety of confectionery and snack items in Cologne this coming January. That's when the 43rd International Sweets and Biscuits Fair (ISM) will open its doors to the trade public. On an area covering 110,000 m², manufacturers and importers will present an almost complete range of all of the goods on the market.

Discover How Barry Callebaut Is Gearing Up For The Chocolate Of Tomorrow At ISM 2013

January 8, 2013 Barry Callebaut

Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, will be present at the upcoming ISM trade exhibition in Cologne, Germany from January 27 to January 30, 2013 (Booth C 10 D19). Visitors of the ISM will experience how Barry Callebaut responds to new consumer preferences, tastes, and values. As a pro-active solution-provider, Barry Callebaut is fully prepared for the growth opportunities already today: the company will not only present which trends will become most important for the chocolate world, but also how its unique, varied product range tap into these new opportunities.