Bakers Journal

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IBIE sets optimistic tone for industry


October 28, 2010
By Bakers Journal

NEWS HIGHLIGHT

IBIE sets optimistic tone for industry
The International Baking Industry Exposition, which
took place in Las Vegas from Sept. 26-29, lived up to its tagline as the place “Where the Industry Unites."

Oct. 28, 2010, Washington, DC – The International Baking Industry Exposition, which
took place in Las Vegas from Sept. 26 to Sept. 29, lived up to its tagline as the place “Where the Industry Unites."

In fact, close to 20,000 attendees gathered here, ready to take their
baking businesses to the next level after the prolonged recession that
filled much of the gap in the show’s three-year rotation.

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Over the four days of the show, attendees flooded the halls of the Las
Vegas Convention Center, looking for the latest equipment, ingredient
and supply solutions from more than 700 industry suppliers. Several
bakers commented about the record number of innovative products on
display this year. Mike Beaty, IBIE vice chairman and executive vice
president of supply chain for Flowers Foods, Inc., stated, “IBIE has
always been known for innovation, but these exhibitors took it to a
whole new level. Clearly, we have raised the bar for the next generation
of baking technology and IBIE has solidified its positioning as the
industry’s largest platform for new product launches.”

A common theme among exhibitors was the number of international buyers
who attended the Las Vegas event. Many exhibitors stated that this was
the best IBIE in history for connecting with buyers from outside the
United States—buyers that many exhibitors would not have been able to
reach on their own. According to Rich Hoskins, IBIE committee chair and
president of Colborne Foodbotics, LLC., “Our post-show statistics prove
that our international marketing efforts paid off. Nearly 30 percent of
our buyers were from outside the United States, with Australia, Brazil,
Canada, Colombia, El Salvador, Mexico and Japan bringing the largest
buying contingencies.”

The show committee also made great strides in achieving one of its
primary objectives: bringing the entire grain-based food industry
together. The Tortilla Industry Association (TIA) held its annual
two-day Technical Conference in conjunction with IBIE, almost doubling
the number of participants that normally attend the meeting. Similarly,
the Retail Bakers of America (RBA) completely integrated into IBIE
rather than holding a standalone event. Cheryl Sherman of The Ambrosia
Bakery said of the union, “To be joined with a show this big was the
best thing that could have happened to RBA—and it’s the best show we’ve
ever attended. Sure, there’s a lot of big-time equipment, but it’s given
me a wish list and ideas on how to grow my bakery and do things I had
never dreamed.”

Just as exciting as the business conducted between bakers and suppliers
at IBIE were the educational opportunities presented. This year, AIB
International, RBA, The Bread Bakers Guild of America, TIA, ABA and BEMA
joined forces to offer the most robust, comprehensive educational
conference to date. The seminar program, five times larger and broader
in scope than that of the 2007 event, attracted a wide variety of
participants from across the grain-based food industry. “To look at the
audience and see a room that is set for 200 people completely full—with
people standing along the walls—was outstanding. This confirmed the need
for a strong education program,” commented Dennis Gunnell, IBIE
committee member and vice president of sales and marketing for Formost
Fuji Corporation.

Furthermore, IBIE, along with Snack Food & Wholesale Bakery
magazine and The Long Company, honored eleven industry suppliers that
have made a positive impact on the environment with its B.E.S.T.
(Becoming Environmentally Sustainable Together) in Baking award. The
following companies received a bamboo plaque, onsite recognition and
media attention for their products or services that fostered energy
conservation, a reduction in water usage, a decrease in landfill waste,
healthy living and/ or a reduction of the overall impact on the
environment:

Air Management Technologies, Inc.
American Pan-Bundy Baking Solutions
AmeriVap Systems
Banner-Day
Bedford Industries, Inc.
Colborne Foodbotics, LLC
Danisco USA
HFA, Inc/Handi-Foil of America
JEROS USA
Lime Energy for Sara Lee
Sara Lee and Horizon Milling


Rich Berger, director of engineering at Sara Lee Food and Beverage,
commented, “We are proud of Lime Energy for winning this award, and
because sustainability is such an important part of what we do at Sara
Lee, we are proud of the progress we’ve made with their help.”

Another first, IBIE played host to three of the most prestigious
competitions in the industry—the Louis Lesaffre Cup, the World Chocolate
Masters and the Pillsbury Bakers’ Plus Creative Decorating Competition.
Bakers, pastry chefs and chocolatiers from across the country and
around the world demonstrated their skills and created exquisite
masterpieces out of bread, cake and chocolate right on the show floor.
The winners are as follows:

Louis Lesaffre Cup:
North & Central America: USA
South America: Peru

The two winning teams were awarded with the Louis Lesaffre Cup trophy
and a spot at the Coupe du Monde de la Boulangerie (Bakery World Cup),
taking place at Europain 2012 in Paris, France.

World Chocolate Masters:
1st Place: Sylvain Bortolini, assistant executive pastry chef at Bellagio Las Vegas
2nd Place: Frederic Loraschi, chocolatier and owner of Chocolat Frederic Loraschi LLC in Hummelstown, Pa.
3rd Place: Stephen Durfee, pastry chef instructor at the Culinary Institute of America at Greystone in St. Helena, Calif.

Bortolini will now represent the United States at the prestigious 2011
World Chocolate Masters competition in Paris, where he will compete
against chefs from 17 other countries, including Belgium, France,
Switzerland, China, Australia and Brazil, for the title of “World
Chocolate Master 2011” and a share of the prize package valued at
€100,000 or approximately USD $130,000.

10th Annual Pillsbury Bakers’ Plus Creative Decorating Competition The
top three scoring individuals were awarded medals in each of the five
sponsored categories. The highest overall scoring individual is named
the Grand Champion and awarded the coveted Pillsbury Baker’s Plus Grand
Champion Trophy, sponsored by General Mills. The winner will serve as
CDC Floor Judge for the competition at RBA’s All Things Baking in 2011.

Grand Champion, sponsored by General Mills:
1st: Rita Llanso
2nd: Adam Gonsalves
3rd: Sarah Crews

Flowers and Sprays, sponsored by Chefmaster:
Gold: Cami Smith
Silver: Adam Gonsalves
Bronze: Rita Llanso

Custom Design Cakes, sponsored by DecoPac
Gold: Keeann Martineau
Silver: Sarah Crews
Bronze: Rebecca Phipps

Rolled Fondant, sponsored by Bakery Crafts:
Gold: Rita Llanso
Silver: Nancy Sepe
Bronze: Karey Barela

Sculpted Cakes, sponsored by Satin Fine Foods:
Gold: Adam Gonsalves
Silver: Keeann Martineau
Bronze: Sarah Crews

Wedding Cake, sponsored by Pfeil & Holing:
Gold: Rita Llanso
Silver: Karey Barela
Bronze: Adam Gonsalves

In 2013, IBIE will take place in Las Vegas from October 6 to
October 9, 2013.

Source: IBIE


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