Commercial Baking July | IBIE Show Issue 2025

2025 IBIE SH W ISSUE

AVANT FOOD MEDIA’S GUIDE TO THE BAKING EXPO

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AVANT FOOD MEDIA

Paul Lattan

President - Principal

Steve Berne

Executive Vice President - Principal

Joanie Spencer

Vice President - Partner

COMMERCIAL BAKING

Paul Lattan

Publisher | paul@avantfoodmedia.com

816.585.5030

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Director of Sales | steve@avantfoodmedia.com

816.605.5037

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Account Executive | erin@avantfoodmedia.com

937.418.5557

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Editor-in-Chief | joanie@avantfoodmedia.com

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Digital Editor | annie@avantfoodmedia.com

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Beth Day | Maggie Glisan

Contributors | info@commercialbaking.com

Society of Baking

Commercial Baking is published by Avant Food Media, 1703 Wyandotte St., Suite 300, Kansas City, MO 64108. Commercial Baking considers its sources reliable and verifies as much data as possible, although reporting inaccuracies can occur. Consequently, readers using this information do so at their own risk. Commercial Baking is distributed with the understanding that the publisher is not liable for errors and omissions. Although persons and companies mentioned herein are believed to be reputable, neither Avant Food Media nor any of its employees accept any responsibility whatsoever for their activities. Commercial Baking magazine is printed in the USA and all rights are reserved.

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OUR IBIE MEDIA

IBIE Monthly newsletter Booth Trailers

IBIE Show Issue Innovation Minutes

PLUS: Look for QR codes that contain exclusive digital content throughout the issue.

Cover: Avant Food Media is proud to present this IBIE Show Issue special edition. The Baking Expo is a registered trademark of the International Baking Industry Exposition.

Cover art inspired by IBIE official logo.

40

Jorge Zarate: Up the Ladder, Around the World

32

State of the Industry: In This Together

For bakers and suppliers, ABA and BEMA leadership emphasize strength in numbers.

101

Demos: Discovery Zone

105

Pavilions: Space for Specialty

The Home Stretch

JOANIE SPENCER

Editor-in-Chief | joanie@avantfoodmedia.com

WATCH NOW:

Joanie Spencer shares what she’s most looking forward to at IBIE 2025. Sponsored by Bundy Baking Solutions.

It’s been quite a year, hasn’t it? Whether it’s navigating regulatory and economic uncertainty or managing multiple tradeshows, bakers and suppliers have had their hands full.

Despite the chaos, the baking industry is ready to reconvene in Las Vegas for the International Baking Industry Exposition (IBIE) 2025, to be held Sept. 14-17. Everywhere I go, the conversations are focused on the same topic ... it’s all about the countdown to IBIE.

And here we are, on the home stretch. Every challenge we’ve faced, show floor we’ve walked or session we’ve attended up to now has crafted the lens through which we’ll navigate the Baking Expo. And we’ve been through it all together. Now, we’ll celebrate, network and learn together at the industry’s marquee triennial event.

The Avant Food Media team, on behalf of Commercial Baking and Craft to Crumb, has built a Show Issue that’s a one-stop shop for everything relating to IBIE and a tool to create the best Baking Expo experience yet. From the show’s co-owners’ state of the industry insights, to a comprehensive IBIEducate outline, to a deep dive into new show features, we have something for everyone.

It’s been an honor to serve as IBIE’s Gold Media Sponsor. Our team extends sincere thanks to the all-volunteer planning committee, which has dedicated countless hours in this year of uncertainty to build a one-of-a-kind show experience. We wish everyone in the industry the best Baking Expo yet, and we look forward to being together once again!

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Meet Committee THE Committee Leadership

Attendees entering the hallowed halls of the 2025 Baking Expo will encounter new and familiar faces, including the ones listed on the pages ahead.

IBIE committee members donate their time and knowledge to the betterment of the industry, laying the groundwork for a connective and exhilarating show experience.

Jorge Zarate chair

Chief supply chain officer, Grupo Bimbo

Allen Wright vice chair President, Hansaloy

Jason Frye secretary | treasurer

Committee Members

Leaders from across the baking industry — both bakers and suppliers — volunteer their time and expertise to create a memorable IBIE experience. They collaborate to produce an event that highlights the latest in baking technology, addresses grain-based food challenges and features the largest industry education program in the world.

Still making huge

Albers-Nisbet committee member

Akeem Babatunde committee member

Bediako committee member

Scott Calvert committee member Owner, The Cake Plate and Tootie Pie Co.

33 YEARS IN THE BAKING INDUSTRY

Rick Hoskins committee member CEO, Colborne Foodbotics

31 YEARS IN THE BAKING INDUSTRY

Dennis Gunnell past chair, committee member President, Formost Fuji

39 YEARS IN THE BAKING INDUSTRY

Mark Hotze committee member VP of North America, Corbion

32 YEARS IN THE BAKING INDUSTRY

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Samantha Moore assistant secretary, director of trade show operations

Senior director of events and programming, American Bakers Association

15 YEARS IN THE BAKING INDUSTRY

Alta Riggs assistant treasurer

Director of finance, American Bakers Association

1 YEAR IN THE BAKING INDUSTRY

Ken Newsome committee member

Executive chair, Markel Food Group

28 YEARS IN THE BAKING INDUSTRY

Amie Smith committee member

Owner, Amie Bakery

16 YEARS IN THE BAKING INDUSTRY

IBIE Leadership

IBIE is co-owned by the American Bakers Association and BEMA and supported by the Retail Bakers of America in a joint partnership.

Below are the leaders behind these organizations.

Kerwin Brown

President and CEO, BEMA

33 YEARS IN THE BAKING INDUSTRY

Eric Dell

President and CEO, American Bakers Association

3 YEARS IN THE BAKING INDUSTRY

Marissa Sertich Velie

Executive director, Retail Bakers of America

17 YEARS IN THE BAKING INDUSTRY

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Are You Ready For It?

Here’s everything attendees need to hit the ground running at IBIE 2025.

BY MARI RYDINGS

Perhaps the saying is true, “The days are long, but the years are short.”

Between Sept. 14-17 at the Las Vegas Convention Center, bakery professionals and solutions providers from more than 100 countries will descend upon Sin City, eager to see long-time friends, develop new business relationships, immerse themselves in the latest industry innovations, upskill their workforce, sharpen their skills and knowledge … and, of course, have a little fun.

The triennial show, owned by the American Bakers Association and BEMA and supported by the Retail Bakers of America (RBA), brings together people of every level and from every segment of the industry: commercial and artisan bread bakers; foodservice operators; biscuit and cracker producers; donut, pie and cookie manufacturers; in-store and commissary bakers; pizza and tortilla producers; even snack and pet food manufacturers.

With a sold-out show floor and more than 20,000 registrants, this year’s Baking Expo is on track to be one for the record books. The gathering couldn’t have come at a better time as the industry navigates ongoing workforce challenges, fluctuat-

ing tariffs, rapidly changing government regulations, shifting consumer behaviors and shrinking food budgets. It’s the perfect venue for industry professionals to gather and share experiences, swap solutions, gain a fresh perspective and discover sparks of inspiration.

Front and center is the show floor, which spans two expo halls, the equivalent of 10 acres. It will be teeming with more than 900 industry-related companies eager to demonstrate their solutions in real-time and help bakers troubleshoot produc -

tion challenges and optimize efficiency. Automation, AI, robotics, digitization platforms and sustainable packaging are just a few of the trends driving innovation this show cycle.

The latest tech isn’t just for the show floor. IBIE elevated the pre-show user experience this year with the launch of a new web-based tool that allows attendees to search for exhibits and education sessions and map out their days before arriving in Las Vegas. Plus, the updated mobile app helps people customize their

All photos courtesy of IBIE

The Baking Expo is the quintessential event for professionals in every corner of the industry.

personal show agenda, arrange booth meetings, and get on-site directions and personalized recommendations.

The Baking Expo will again feature a full day of IBIEducate programming on Sept. 13 before the show floor opens, with more than 250 sessions, demos and workshops running throughout the week. With 12 distinct tracks, including one dedicated to presentations in Spanish, industry members — from the production floor to the c-suite — will find professional development opportunities to broaden their knowledge, sharpen their skills and discover solutions to their current challenges.

This year, IBIE added a third education hub, with formats ranging from classroom sessions, to celebrity demonstrations to hands-on workshops. This year, all IBIEducate sessions, with the exception of the workshops, are included in the cost of registration.

Show features are a mainstay of the Baking Expo, and they get bigger and better with each triennial cycle. This year, thrilling competitions, creative displays, brand-new pavilion experiences and more networking areas add to the show’s “wow” factor. New this year is the Wholesale Bakers Center, a space offering a customized learning experience featuring in-depth discussions on some of today’s hot topics such as sustainability, workforce development and operational efficiencies.

Co-located with the Wholesale Bakers Center are the new Snack Food, Pet Food and International Pavilions, each with their own bevy of exhibitors and experts ready to share the latest trends, equipment, ingredients and education with established and emerging brands interested in these key market segments.

In addition to the pavilions, two new competitions will make their IBIE debut: the Americas Selections for the Panettone World Cup and Coupe de Monde de la Boulangerie. The event brings the best pastry chefs together under one roof to compete in various challenges.

Several favorites will make their return. The Rockin’ Pint is back, with ’80s band Wang Chung headlining the concert and chef Duff Goldman and his Foie Grock band taking over the after party.

The IBIE World Bread Awards USA is also back, with 13 categories, including two specialty areas: Showstopper and Student Bakers. Plus, the RBA Retail Bakers Center will host the 20th edition of Pillsbury’s Creative Cake Decorating Competition. Other familiar show features include the Artisan

Village, Great America Pie Festival and the QuickBITES series featuring talks on grain-based foods issues, consumer behavior and the future of food.

All proceeds from IBIE are reinvested back into the industry — $24 million to date — to support workforce initiatives, student scholarships, consumer education, sustainability and food safety.

In the pages ahead, attendees will find everything to make the most of the Baking Expo experience: travel logistics; booth trends and video trailers; and detailed information about demos, workshops, the new pavilions and much more. IBIE is the crown jewel of the baking industry, a place to find solutions for today’s challenges and get a glimpse of tomorrow.

Are you ready for it? CB

More than 900 equipment and ingredient suppliers are set to showcase their latest bakery solutions.

In This Together

For bakers and suppliers, ABA and BEMA leadership emphasize strength in numbers.

BY JOANIE SPENCER

In just three years, the commercial baking industry went from “unprecedented” to “uncertain” … with disruption in between. To outsiders, this might sound like some sort of dystopian vocabulary, but for bakers and suppliers, it’s just another day at the office.

That doesn’t mean it’s been easy; it simply means these professionals are no strangers to adversity.

Reflecting on the state of the industry over the past three years, key executives from the American Bakers Association (ABA) and BEMA — co-owners of IBIE — described the baking industry’s resilience from two distinct vantage points.

“The changes we’re seeing today feel pretty unsteady,” said Eric Dell, president and CEO of ABA. “But we’ve been through COVID. We’ve been through ups and downs with the economy, and that’s just in the past five years. This is a long-range industry that looks forward, and people stay in it for a long time. They know how to navigate challenges and not only survive them but also become stronger for it.”

Considering that bread, in particular, is one of the world’s oldest foods and baking itself one of the oldest industries, this community understands that stability comes through adaptability. While the COVID-19 pandemic might be recent

“We’re talking about a whole new symbiotic relationship between baker and supplier, and it’s going to manifest at the show.”

Eric Dell | president and CEO | American Bakers Association

history’s strongest indicator of that assertion, it certainly wasn’t the first … nor will it be the last.

“It’s important that we don’t just think in terms of one IBIE cycle to another,” said Kerwin Brown, president and CEO of BEMA. “We know how to adapt well because the industry has risen to the occasion in the face of change many times, and that’s just looking back 20 years or more.”

WATCH NOW:

Kerwin Brown shares why long-term planning is essential for IBIE attendees.

If there were one key takeaway for baking companies coming out of post-pandemic supply chain disruption, it was the need for advanced planning. So, when bakers walk the IBIE 2025 show floor, they’ll be in a more forward-thinking mindset than ever before. Gone are the days of waiting to be at capacity before adding a production line or expanding the operation. The hard lessons from yearslong lead times — stories that will go down in history as mythic tales — now have bakers often thinking as far as five to 10 years ahead.

In addition to long-term strategies, disruption has also changed how bakers and suppliers work together. They’re collaborating in all new ways to keep the industry moving forward. It’s not only affecting how bakers navigate shows like IBIE, but it’s also impacting suppliers’ exhibition strategies to meet their customers’ needs.

“When we look at solutions from ingredient suppliers, equipment manufacturers — the whole supplier community exhibiting at IBIE — they’re focused on providing exactly what bakers need,” Dell said. “We’re talking about a whole new symbiotic relationship between baker and supplier, and it’s going to manifest at the show.”

It’s said that hard times make everyone stronger. It can also be said that the industry will head to the Baking Expo stronger than ever. The strengthened relationships will be visible on the tradeshow floor not only because of the supply chain impact, but also today’s rapidly shifting landscape.

“Trials really do make us better,” Brown said. “From the pandemic to supply chain challenges, we had to rely on each other differently during those times. It opened everyone’s minds to discover more ways we can work together. We’ve seen this connection between bakers and suppliers deepen, and that just can’t help but be felt when the show opens.”

Despite trepidation around the on-again-off-again trade war and subsequent market swings, attendance and booth space both indicate the baking industry is once again keeping a steady hand. In fact, exhibitor space in both halls — West for the wholesale/commercial audience, North for the artisan/retail side — was nearly sold out by early summer.

“Our exhibitors are coming out in such strong force,” Brown said. “Some are getting larger booths, and others have booths in both halls. People are ready. They’re ready to be there. They’re ready to invest in their businesses and the industry.”

Photo courtesy of American Bakers Association

Eric Dell (left), president and CEO of the American Bakers Association, and Kerwin Brown, president and CEO of BEMA, lead their respective associations, which co-own IBIE.

Make no mistake: Bakers and suppliers aren’t interested in IBIE as a place to lament the latest disruptions. They’re looking for solutions to navigate not only political uncertainty but also the challenges facing them regardless of it.

Labor and workforce issues have remained a top priority for most baking companies, though current events may often impact the specific challenges and solutions around labor. That’s one reason why ABA identified “Destination Workplace” as one of the top pillars in its five-year strategic plan launched in 2024.

“When we talk about changes over the past several years, workforce is right up there for everyone,” Dell said. “Bakers and suppliers are working together trying to solve for that, whether it’s AI or working with students from K-State and other universities. These are the kinds of solutions that will help drive people into the industry for careers — not just jobs — and keep them for the long term.”

The Baking Expo will help deepen those career opportunities through IBIEducate — the industry’s largest and most robust education program — with more than 250 learning opportunities ranging from business topics to hands-on classes, and nearly everything in between.

“When people look at what teams they’ll bring to the show, it’s important to consider that this concentrated five days also includes education,” Brown said. “It’s more than an expo and exploring innovation, it’s an investment in your employees and their development when they participate in education sessions, too. I BIEducate is specifically designed to serve and upskill the workforce.”

With the majority of IBIEducate (aside from hands-on workshops) now part

“We know how to adapt well because we’ve been through so many challenges looking back 20 years or more.”

Kerwin Brown | president and CEO | BEMA

Photo courtesy of IBIE

of show registration, education and training are not only more accessible for individuals; they’re also an easy way for companies to invest in their workforce.

“One thing we’ve learned is that you have a better chance to retain employees if you’re willing to invest in them,” Dell said. “The more team members companies can bring to IBIE, the more they’ll learn and take back to their jobs … and the more they’ll get out of the work they do. By making that investment in your employees, it shows that you care about furthering their education and helping them build a career.”

WATCH NOW: Eric Dell offers advice on investing in the workforce through IBIE participation.

In an IBIE year, it’s important to focus on more than just the Expo itself. In March and June, respectively, ABA and BEMA hosted their conventions, both of which focused on facilitating conversations around the current issues bakers are facing. Relative to IBIE, these events aren’t either-or propositions. They promoted what’s in store for IBIE, of course, but they also created opportunities for bakers and suppliers to have meaningful conversations in relatively casual settings before getting down to business on the Expo floor.

These kinds of interactions can broaden mindsets, uncovering what both sides should be thinking about prior to IBIE. Bakers have a chance to get to know suppliers — whether it’s about their product offerings or on a more personal level — before even scheduling a booth

meeting. Conventions create opportunities for brand-new connections that could otherwise have been missed at the tradeshow. Conversely, suppliers who attend conventions gain a firsthand understanding of the specific issues that keep their customers up at night.

In other words, conventions are the precursor to baking’s biggest show.

“There aren’t many opportunities for the global baking industry and its suppliers to be together before IBIE,” Brown said. “At our association conventions, we’re talking and engaging with one another on a different level.”

This is perhaps commercial baking’s defining trait: the ability to come together and collaborate, whether in good times or challenging ones.

Photo courtesy of BEMA

Kerwin Brown speaks to BEMA 2025 convention attendees on the importance of relationship building ahead of IBIE.

While Dell and Brown represent IBIE ownership, it’s important to note they also represent something much bigger: ABA and BEMA members. That’s their focus every day because, as a non-profit show, all IBIE profits are fed back into the industry.

“The most important part of my job is ensuring the value ABA brings to our members,” Dell said. “Because the value in our membership is what helps us grow, and that, in turn, helps us support IBIE and the industry.”

Brown shared that sentiment, noting there’s never a good time for complacency.

“We have to consistently focus on bringing value to our members and IBIE attendees and exhibitors,” he said. “I don’t see bakers or suppliers slowing down anytime soon, so BEMA is focused on keeping what we offer members relevant and delivered efficiently. It’s all about being able to adapt.”

With change happening faster than at any other time in history, bakers are forced to think further ahead than they’ve ever had to. It’s not just because of the business implications. Market volatility is also impacting consumers directly, and the

industry has to be ready. Those who aren’t thinking ahead will inevitably be left behind.

“We’ve got to stay out in front of consumers,” Dell said. “Our members need to make sure they’re planning for what’s coming next. We’ve got to be prepared for the future.”

Addressing daily challenges like workforce and inflation, while also coping with big issues around legislation and proposed tariffs, the industry seems to be fighting a 10-headed monster. But there’s good news: Everyone’s in this together.

That’s reflected in association growth, whether in member numbers or attendance for conventions and IBIE. Bakers and suppliers are willing to invest not only because of their own resiliency but also their faith in the industry’s strength.

“In times like these, there are two solutions,” Brown said. “You can figure it out on your own, or you can say, ‘I’m going to take part in an industry that’s working on these things, and we can figure it out together.’ I personally think the latter is the better approach. When the world gets crazy, it’s good to have resources to help anchor you. That’s how solutions happen.” CB

Photo courtesy of the American Bakers Association

Eric Dell addresses attendees at the ABA 2025 convention, where many discussions centered around uncertainty coming out of Washington, DC.

Up the Ladder, Around the World

With open eyes, ears, mind and heart, IBIE committee chair Jorge Zarate’s wisdom will help the industry — and the Baking Expo — grow.

BY JOANIE SPENCER

Every industry has them: people with a lifetime worth of wisdom and expertise to pass on to the next generation. While the commercial baking industry has no shortage of sages, Jorge Zarate, chief supply chain officer for Mexico City-based Grupo Bimbo and IBIE 2025 committee chair, stands out among them all.

It’s an understatement to say Zarate is well known in the industry; one can simply say “Jorge,” and most people know who he is. While he’s been in commercial baking — and Grupo Bimbo specifically — for nearly four decades, his story has a humble beginning. When Zarate joined what is now the world’s largest baking company, it had not yet begun operating outside of Mexico, and he himself was a newbie to the craft.

“I didn’t know anything about baking,” Zarate recalled. “I knew about ingredients because my area of study was food science, but when I started my career in 1987, I didn’t yet know how to bake bread or cake.”

First taking a role on the quality side of the bakery, Zarate started out in the lab, reviewing raw materials and ensuring

Photo courtesy of Grupo Bimbo

ingredients were in spec according to their formulas. From there, he grew into various roles, including quality supervisor and production supervisor. Embodying the concept of “you get what you give,” his professional growth has stemmed from a desire to learn by doing, coupled with a company culture that fosters professional development.

Those traits all came together when Zarate was sent to work in the Mexico City-area bakeries, where he not only learned from some of the best but also recognized the opportunities that awaited him.

“I saw so many things I needed to learn, and those guys knew everything,” he said. “The supervisors, plant managers and production managers had so much experience and knowledge, and it was amazing. That captured me from the beginning.”

A career that spans nearly 40 years requires several stops on the road from entry level to leading the Western Hemisphere’s largest bakery tradeshow. That said, those stops don’t just happen; it’s up to the traveler to identify the opportunities for personal and professional development along the way. That requires more than just ambition. It takes an open mind and willingness to learn from others.

“Early in my career, I was taught so many things from being with the bakers, master bakers, maintenance technicians and other people in the bakeries,” Zarate said. “I was intrigued by it all. I just kept asking questions, and people were always willing to teach me, even if what they did had nothing to do with my job. People were always open to teaching me things like what was happening inside the oven or the outcome of a bread loaf.”

“Wherever I go, I have a responsibility to hear what the younger people are doing.”

Jorge Zarate | chief supply chain officer, Grupo Bimbo | IBIE 2025 committee chair

One of the early — and biggest — lessons Zarate learned was to respect the views of others and accept that everyone has something they can teach someone else (as evidenced today in the robust IBIEducate program).

As Grupo Bimbo began to boom in Mexico and internationally, Zarate maintained a mindset that, even in the most overwhelming situations, there’s something to learn.

During the ’90s, Grupo Bimbo — then led by Don Roberto Servitje — was focused on expanding its presence beyond Mexican borders while maintaining quality, precision and efficiency. Zarate kept his eye on the opportunities, including the chance to study at the American Institute of Baking (AIB). He was one of the youngest employees — and not in a manager level or higher — that Grupo Bimbo sent to the prestigious school.

From there, Zarate caught every opportunity thrown his way, whether it was stepping in for a retiring production manager or taking on a plant manager role. Nothing was above or beneath him.

“I don’t remember ever rejecting any position, project or opportunity that was given to me,” he said. “That’s not just because I wanted to be ambitious. It was more about staying out of my comfort zone and always being challenged.”

The key, he said, was maintaining an attitude toward learning and having the courage to take on new challenges. Those have been important factors in navigating his journey up the ladder and around the world, in roles ranging from quality and operations to corporate roles in global sustainability and supply chain.

That said, he understands it’s not a journey to be taken alone. While Zarate learns from his colleagues every day, his mentors have played a huge part in his growth trajectory.

From the one who hired him — Baking Hall of Famer Ramon Rivera — to the production manager who walked him up and down the line teaching him about the equipment and process, Zarate has clung to every mentor in every capacity. And they taught him how to pay it forward every day.

“I want to believe that I am repeating what was taught to me,” he said. “I see bright young people who open their eyes and ears. They ask questions focused on the business and their own professional development. It reminds me of the times I walked with my mentor, and I remember that it’s worth it.”

As the years roll on and responsibilities build, Zarate recognizes that commitments to global operations and leading IBIE limit the time he has for mentorship. However, he keeps a

constant eye out for hungry talent, whether it’s in one of Grupo Bimbo’s 223 bakeries, a company town hall meeting or at an IBIE- related event. Because, to him, leadership in the industry requires an investment in future talent. In fact, IBIE committee members also volunteer as mentors for the IBIE Student Immersion program.

“Wherever I go, I have a responsibility to hear what the younger people are doing,” he said. “It used to be easier to find and develop talent, but now we are all just so busy with so many things that we’re losing out on that. It’s important to spend time with the next generation and teach them your point of view so they can form their own.”

Throughout his career, where he has held Grupo Bimbo leadership positions in Mexico, Argentina and China, Zarate has seen consumer shifts and economic downturns impact the market in a variety of ways. He has experienced firsthand the challenge of maintaining volume without damaging quality.

Zarate’s IBIE committee leadership is built on a lifetime of learning from mentors, peers and educators, as well as a willingness to accept every opportunity given to him.

Photo courtesy

HOW CLEANISYOUR DEPANNING PROCESS ...REALLY?

His experience in supply chain and procurement strategy, as well as understanding the value of supplier partnerships, has created a solid framework for his position as committee chair for IBIE 2025, a year when economic uncertainty prevails.

Though the saying goes that challenges turn into opportunities, most would agree there are some challenges the industry would rather do without. That said, Zarate relies on his foundational principle: learning.

“The secret is to understand exactly what is happening and how it will affect your markets,” he said. “Because that’s what your consumer will be facing. We have to go beyond thinking about and adjusting to the current situation; we have to somehow be able to anticipate what’s going to happen and navigate it. Some things you can’t control, but you have to navigate them so you can find areas of growth.”

Amid everything now impacting the industry, navigating challenges requires productivity, efficiency and waste reduction at every point across the value chain.

“Reducing waste in the value chain, including areas such as production waste and transportation waste, is critical,” Zarate said. “These kinds of efficiency can increase margins and allow reinvestment back into the market we’re trying to grow.”

Those opportunities are everywhere, as long as the industry is open to new ideas and willing to challenge the status quo. But, Zarate warned, that can’t happen without strong commitment and high engagement.

“This is the time when you have to stay close to the market, your operations and

“We have a tremendous, very knowledgeable committee ... with different specialties who are willing to explain their points of view to help everyone find solutions.”

Jorge

Zarate | chief supply chain officer, Grupo Bimbo | IBIE 2025 committee chair

distribution centers,” he said. “When you understand exactly what’s going on, you can find pockets of productivity that lead to growth.”

Despite the current upheaval and uncertainty, there’s no better time than this IBIE year to engage all levels of the baking industry to identify new solutions. With Zarate at the helm, the planning committee — composed of bakers and suppliers — brings a wealth of industry knowledge to the show, ensuring those solutions can be found.

While Zarate’s years of experience allow him to understand the industry’s most critical needs, his people-first mentality and focus on diversity of thought provide him with a 360-degree perspective to tackle issues from every vantage point.

“We have a tremendous, very knowledgeable committee,” he said. “They all have decades of industry experience and have been involved with the Expo for several show cycles. That’s how we’ve been improving, cycle by cycle. We have a team with different specialties who are willing to explain their points of view to help everyone find solutions.”

WATCH NOW:

Jorge Zarate shares the importance of diverse perspectives for successful IBIE planning.

Zarate’s view of the market also enables him to understand immediate and potential impacts current global changes are having on North American bakery operations. To that end, he has emphasized IBIE’s international growth, including Central and South America. And as

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IBIEducate continues its expansion, the program will not only offer more live presentations in Spanish but also include access to translation into more than 60 languages through a free app.

“Our 2025 initiatives will allow us to better serve our international attendees and exhibitors,” Zarate said. “We must always be innovating to ensure a great experience for participants. We can do that by leveraging new technologies and tools, as well as offering the International Delegation Program and exciting ways to compete in areas like the Panettone World Cup. All in all, we’re making IBIE even more accessible and engaging for the global baking community.”

From serving on the AIB board of trustees to serving as board chair for the American Society of Baking — not to mention participating in nearly every conceivable industry event — Zarate’s global mindset and industry involvement don’t just benefit IBIE. He also emphasized the tangible benefits of individual participation … and why it requires leadership support.

“Throughout its history, my company has been represented in the industry,” Zarate said “From the time I began my participation, Daniel [Servitje, former Grupo Bimbo CEO and third generation of family ownership] told me, ‘You need to be out there in the industry because the industry becomes greater that way. Always be sure to do what you can and share what you can.’”

As the commercial baking industry prepares to gather again in Las Vegas for the Baking Expo, Zarate plans to leverage his career and Expo experience to focus on the future for the next generation.

“This is a beautiful industry,” he said. “My hope for our young leaders is that they will not be afraid to take on new opportunities, to approach current leaders with open ears and open eyes. Our next generation has the power to change their companies and the industry faster than we ever did, when they learn from the past and apply those lessons with their own view of the world today.” CB

Zarate took the helm of committee chair for IBIE 2025 at the close of the 2022 Baking Expo, when plans for the next cycle were immediately underway.

Photo courtesy of IBIE

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Come See Us at Booth 617!

Rallying Retail

The artisan baking community heads to IBIE with a keen eye on automation and workforce solutions.

BY LILY COTA

Many things have changed since the previous International Baking Industry Exposition (IBIE), and yet, it seems one thing never will: the resilience of retail and artisan bakers. From a global pandemic to a tumultuous supply chain and depleted workforce, bakery owners have showcased their grit by consistently coming out the other side … maybe a little scratched up but never defeated.

At the heart of artisan baking lies the innate desire to connect, share and teach. Coincidentally, the heart of IBIE beats to the same rhythm.

For artisan and retail bakers, stability in itself is fairly elusive, but the total lack thereof can put small businesses in a tough spot. Or, in a mind-boggling turn of events, it can lead to great change and the lessons of a lifetime.

“It comes down to menu changes and getting creative about what you’re offering,” said Amie Smith, president of the Retail Bakers of America (RBA) and pastry chef and owner of Amie’s Bakery in Osterville, MA. “You need to focus on what you can do, what you can’t do and how it impacts production. That includes staffing … I lost a lot of my staff [during COVID-19] and was totally blindsided. I was so worried about being caught off guard again that I overcompensated.”

Labor shortages are nothing new — the baking industry saw its fair share long before the pandemic and resounding economic fallouts — still, those events were a wake-up call for bakeries around the nation.

In an effort to combat this, the industry has introduced copious baking programs in high schools, which allow students who may not have plans for secondary schooling to gain the skills they need to start their careers without making any binding decisions.

© Andrii Lysenko on Adobe Stock

“There’s a school district close to us that just opened up a whole campus dedicated to vocational learning,” said Scott Calvert, business strategies manager for RBA and owner of The Cake Plate, a wholesale bakery business based in Dripping Springs, TX, that’s part of Tootie Pie Co. “They have a culinary program with an amazing kitchen, and they know not all kids plan on going to college. Getting younger generations into the industry early on is exactly what we need.”

With the introduction of Gen Z and millennial workers, the ways of life that have guided bakery operations for decades have seen some modifications, especially when it comes to work ethics.

“Younger people just work differently,” Calvert said. “They have more of a ‘work smarter not harder’ mindset, whereas we always put our heads down and just worked, because that’s what we were taught to do.”

This year, IBIEducate offers several sessions on workforce development that can help bakers navigate the environment.

For many young people entering the baking industry, sustainable employment means more than just a stable paycheck and competitive benefits.

“We’ve asked students at RBA about their perspective as new members of the workforce, and work-life balance is very important, but I think another aspect of that is finding employment that supports growth,” said Marissa Sertich Velie, executive director of RBA. “It’s very important to this newer generation that, wherever they’re working, it’s not just a job. The job is an investment in their career.”

“[At IBIE] bakery owners can come together and work through their struggles because the problem they’re having is likely a problem another bakery is having.”

Marissa Sertich Velie | executive director | Retail Bakers of America

IBIEducate programming also offers professional development sessions that can help young bakers increase their knowledge and skills.

A dwindling supply of workers and an increased demand for fewer physically taxing tasks have caused many bakeries to invest in equipment upgrades to help alleviate their labor woes. After all, automation isn’t meant to replace people; it’s meant to make their jobs easier.

“As automation becomes more common in retail operations, bakeries have to adopt technology more quickly, especially with e-commerce,” Sertich Velie said. “It’s become essential as a business to have an online presence in a way that some smaller retailers haven’t necessarily had.”

When it comes to small businesses, taking the leap into more automated processes can be daunting, especially with rising costs of materials and economic uncertainty.

“Up until about two years ago, we were rolling dough with a rolling pin,” Smith said. “Of course, the thickness wasn’t always consistent, and I finally just couldn’t take another minute of it. So, we got a sheeter. It wasn’t an investment I necessarily wanted to make from a financial standpoint, but I knew it was a no-brainer.”

For some, acquiring and maintaining sufficient capital to make strategic investments may feel impossible, but the payoff is worth the cost. IBIEducate sessions such as How to Solve Labor Challenges with Standard Robotic Solutions and It’s a Now, Not a Later: How to Get Started with Robotic Automation can help bakers understand their needs and point them in the right direction.

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Investing in automation isn’t always about buying advanced equipment. It can also mean implementing online ordering systems or delivery services. Even amidst economic lows and rising inflation, people seek indulgent breaks, and retail bakeries can capitalize on this by offering the convenience of automated systems that provide shoppers with immediate satisfaction.

Luckily, resources to help bakers navigate labor shortages and automation hurdles are plentiful. That’s thanks, in part, to the strong community built by industry associations and tradeshows — specifically IBIE — which act as hubs for growth and connection.

“[At IBIE] bakery owners can come together and work through their struggles because the problem they’re having is likely a problem another bakery is having,” Sertich Velie said. “Bringing those people together to talk and be transparent is very valuable.”

Learning from one another is what keeps bakers from repeating the same mistakes, and instead forge their own paths, equipped with the lessons and insight from those around them.

“If your bakery has been open for 30 plus years, you’ve gone through a lot … different administrations, economic downturns, potentially natural disasters,” Sertich Velie said. “It’s important to pass those learnings on to those who may be just starting out.”

Considering retail bakers tend to work independently, it can be easy to feel isolated and disconnected from trends … and the industry. IBIE events, such as the Pillsbury Creative Cake Decorating competition or the show debut of the Panettone World Cup and Coupe

de Monde de la Boulangerie, connect bakers and allow them to showcase their skills on an international level.

“It’s so exciting to see the enthusiasm to all gather, especially from the retail side,” Sertich Velie said. “Smaller retailers have a big place at IBIE. There’s a lot to learn beyond manufacturing, and there’s so much value in having face-to-face time with peers who have experienced relatively similar struggles.”

Enveloped in unpredictability yet cloaked in passion, small-scale bakers find security in community and look toward growth, as one. CB

The Baking Expo acts as a hub for bakers to grow their skills, share their craft and build relationships.

P hoto cour tesy of IBIE

A Celebration of Breadmaking

The Baking Expo offers a front-row seat as bakers go head-to-head in competition.

BY ANNIE HOLLON

When baking professionals descend on the Las Vegas Convention Center (LVCC) for IBIE 2025, they’ll have plenty to take in. Attendees can see, taste and engage with all the things that make the baking industry great, from the hundreds of exhibitors spread across 1 million square feet to the substantial IBIEducate programming and beyond. Among these is the IBIE World Bread Awards — powered by the Retail Bakers of America (RBA) and Bread Bakers Guild of America (BBGA) — which makes a triumphant return after its 2022 Baking Expo debut.

Organizers of the nationally acclaimed 7-year-old competition have made a few changes this go-around. This year’s contest will cover 13 categories and take place in the LVCC’s West Hall in the Artisan Village, letting attendees get an up-close slice of the evaluation.

“Our judges are experts in the field and truly at the top of their craft, so watching them evaluate bread is exciting and insightful,” said Marissa Sertich Velie, RBA executive director and IBIE planning committee member. “It’s just one more way IBIE demonstrates and upholds excellence in the baking industry. Bakers pushing themselves to create

at the highest level is something we want to celebrate and support.”

Competitors can enter an array of categories, outlined with specific parameters to ensure submissions are consistent. Along with more traditional categories such as ciabatta and baguette, there are also some new ones that reflect current consumer trends, such as sourdough, whole wheat/whole meal and gluten-free.

The IBIE World Bread Awards judges evaluate the craft of artisan bread at all scales.

All photos courtesy of IBIE

MEET THE JUDGES

Peter Abrams | bakery specialist, Lesaffre

April Anderson | pastry chef and owner, Good Cakes and Bakes

Lilla Bernal | assistant professor, Culinary Institute of America

Mel Darbyshire | head baker, Grand Central Bakery

Alan Dumonceaux | academic chair, Northern Alberta Institute of Technology

Paul Edward | COO, Chef Rubber

Lauren Haas | professor, Culinary Institute of America

Lisa Kirschner | assistant professor, Culinary Institute of America

Katie Kring | owner and head instructor, Pickwick & Cherry

John Lupo | president - retired, Grandma’s Bakery

Laura Ohm | product director, Grand Central Bakery

Stephen Pinnuck | bakery teacher, Goulburn Ovens Institute of TAFE

Carlos Ruiz | head baker, El Horno de Pane

Angela Salvatore | associate professor of baking and pastry, Culinary Institute of America

Amy Scherber | founder and president, Amy’s Bread

Will Seppi | president and CEO, Costeaux French Bakery

Karl de Smedt | head of Puratos Sourdough Institute, Puratos

Amie Smith | owner, Amie Bakery

Richard Sperry | home baker, On the Rise

Stephanie Swane | publisher of Modernist Cuisine, The Cooking Lab

Yam Tolan | owner, Moontower Bakery

Brian Wood | owner, Starter Bakery This list,

“We were intentional about designing categories that reflect both tradition and innovation,” said Karen Bornarth, executive director of BBGA. “From naturally leavened sourdoughs to gluten-free loaves and student entries, we wanted every baker to see themselves in this competition.”

In addition to the classic segments, there are open Showstopper categories that offer entrants the opportunity to demonstrate their favorite sweet or savory baked goods beyond the ones in this year’s competition.

The Student Baker category shines a spotlight on emerging industry members. This category’s continued presence reflects IBIE’s investment in the future of baking.

“It gives the next generation of bakers a chance to step into a tradition like the World Bread Awards and showcase their skills on a national stage,” Sertich Velie said. “Creating opportunities for young talent to be seen and celebrated is so important not only for their growth but also for the future of the baking industry.”

A panel of previous World Bread Awards winners, association members and key industry figures will judge the competition on Sept. 15.Gold, silver and bronze recognitions will be named in each category, along with a $1,000 grand prize winner.

Participating in the IBIE World Bread Awards grants bakers a place to showcase what they do best in front of their peers, gain valuable exposure and feedback, and find connections.

“On the retail side especially, these are craftspeople who are tirelessly creating incredible product every single day,” Sertich Velie said. “To step back from the day-to-day grind and have a platform to present their work — among peers, in front of industry leaders and in a space that truly values quality — that’s powerful. It validates the effort, skill and pride they bring to their craft.” CB

TURNING BAKING HURDLES

Craftsmanship on Display

The Panettone World Cup – Americas Selection makes its Baking Expo debut.

BY MADDIE LAMBERT

Panettone is a symbol of celebration, and this rings especially true for IBIE 2025. The Italian sweet bread will be celebrated not only during the Expo but also be a focal point as one of three breadcentered competitions taking place in the Artisan Village.

Although the Panettone World Cup –Americas Selection is making its Baking Expo debut, the competition began in 2019 in partnership with the Copa del Mondo de Panettone. Held on a biannual basis, selection events take place around the world during IBIE off years. Other

primary selection competitions occur in Singapore, Taiwan, Switzerland, Spain, France, England, Portugal, Brazil, Peru, Japan and Australia.

Just a day after the IBIE World Bread Awards conclude, the Panettone World Cup will commence in the West Hall, honoring this quintessential Christmas dessert and the artistry behind it. Pastry chefs from North, Central and South America, with the exception of Brazil and Peru, are eligible to apply for the US selection competition, where the finalists will be chosen for the global grand

championship title. The finalists will then compete in the World Final in Milan in November 2026.

How the Americas Selection came to IBIE, however, was a pairing that just clicked into place.

“The Panettone team reached out to IBIE about support, and we worked together to co-locate the competition,” said Samantha Moore, senior director of events and programming at the American Bakers Association and director of tradeshow operations for IBIE. “It made

The first Panettone World Cup - Americas Selection competition to be held at IBIE will take place in the West Hall.

© Andrea_Veneziano on Adobe Stock

perfect sense to have the competition at the Western Hemisphere’s most comprehensive baking industry event, where tens of thousands of bakers will already be in attendance.”

For pastry chefs wanting to display their panettone craft, participation requires registration for the Baking Expo and payment of the competition entry fee. All competitors will have full access to the show floor and IBIEducate.

Attendees can watch the judging of the Panettone World Cup and examine the products themselves in the Artisan Village, which serves as an ideation hub for attendees from all over the globe.

“It allows for the art of panettone to be viewed by anyone walking the show floor,” Moore said. “We hope it will spark new ideas for product development or product line diversification. While its peak is still during the Christmas holiday season, panettone is evolving and becoming a more versatile treat enjoyed throughout the year thanks to its growing popularity and the creativity of bakers experimenting with new flavors, ingredients or seasonal fruits to broaden the appeal.”

Applications are open through August 31, with 30 spots available for each of the two sweet bread categories: Traditional and Chocolate.

The Panettone World Cup rules outline specific parameters for both types, with guidelines on weight, permitted ingredients and presentation. An international jury will evaluate each entry during a round of live judging on Sept. 16 from 1-3 p.m. Judges will consider the p anettone’s external shape, volume and color in addition to its internal structure, which includes its honeycomb-like properties, fruit distribution and dome symmetry. The breads will also be judged on their aromatic complexity, flavor and overall sensory appeal.

The awards ceremony will take place from 3:30-4:30 p.m., crowning the winners of the Americas Selection and advancing them to the global final.

Competition entrants must be at least 18 years old with a valid VAT number representing bakeries, pastry shops and ice cream parlors, and only one person per company is allowed to compete. After submitting an entry form, each contestant will receive a confirmation email with next steps and packaging instructions for submitting their panettone for judging ahead of the Baking Expo.

Above all, each handmade panettone entered into the competition ignites the shared love of the craft and execution behind it … no matter where it hails from.

“Competition gives participants a sense of community and validation that their livelihood and passion are appreciated and the ‘best in show,’” Moore said. “They’ll be among their peers and experts for four days, learning and growing as bakers.”

While competition is at the core of the Panettone World Cup, the contest also offers IBIE attendees the opportunity to expand their product lines and gain key insights behind the bake. Iginio Massari is hosting a master class on Sept. 16 at 2:30 p.m. His session will hig hlight panettone culture and its Italian roots, acknowledging the tradition behind the sweet bread.

Bakers and pastry chefs alike are invited to enter and represent their countries, showcasing the complexity and heart that panettone is known and beloved for. CB

Submitted

BOOTHs 1545 & 5412

BOOTHs 1545 & 5412

On the Road Again

All the tips and tricks to help attendees and exhibitors prepare for IBIE 2025.

BY MADDIE LAMBERT

For industry vets and novices alike eagerly counting down the days until IBIE 2025, securing a place to stay and knowing how to get around are crucial components to enjoying the show — and Sin City — stress-free. With the Baking Expo just around the corner, attendees should lock down accommodations and ensure travel to and from the Las Vegas Convention Center (LVCC) is checked off their to-do list.

Hotels

Reserving a room is simplified through IBIE’s partnership with onPeak, the event’s official hotel provider. There is a variety of Las Vegas hotels to choose from — secured with discounted rates through onPeak — and the website offers the ability to filter by cost, reviews and distance from the LVCC.

Attendees and exhibitors can access onPeak’s reservation website through the “Book Hotel” link under the “General Info/Hotel & Travel” tabs on IBIE’s website. By booking with onPeak, Expo-goers can ease the commitment with a “book now/pay later” option, earn hotel rewards credits, make group reservations and adjust their reservations without additional fees or penalties.

onPeak is the only official hotel provider for IBIE. While other third-party companies offer hotel assistance, the Baking

Expo does not endorse any other service providers and encourages guests booking elsewhere to verify credentials and confirm reservations ahead of time.

International guests

For global travelers attending IBIE, a visa may be required. The Baking Expo has suggested steps to help guests navigate the visa application process.

Attendees must register for IBIE 2025 in order to receive a letter of invitation, which will be emailed after completing registration and payment. The letter of invitation must be printed in color and submitted to the US Embassy/Consulate with the visa application. After determining which type of visa is needed, guests must complete the US Visa Application form and schedule an appointment.

To prepare for the interview, attendees should bring all IBIE-related materials, the letter of invitation, hotel and plane reservation confirmations, and any other documentation supporting participation in the event.

Current visa services and operations vary by country, but citizens of one of the 38 countries participating in the Visa Waiver Program may travel to the US for tourism or business for 90 days or less without obtaining a visa. For more information on participating countries and the current state of visa services and restrictions, visit travel.state.gov/content/travel/en/usvisas.html.

An on-site International Trade Center will be available for guest convenience. The lounge, located in the West Hall of the LVCC, will be open during IBIE hours. It offers complimentary refreshments, translation services and meeting areas for attendees with international badges and their guest suppliers.

Transportation services

There are multiple options for commuting to and from the LVCC. Shuttle buses may be available during peak hours for guests who reserved their hotel rooms through onPeak.

Airport shuttle service SuperShuttle will be available via reservation, which can be booked at www.supershuttle.com or by downloading the app.

A convenient transportation option from one end of the Vegas Strip to the other is the Las Vegas Monorail, which runs along the resort corridor and connects 10 major properties and the LVCC.

The benefits of using the Monorail are flat-rate fares (no surge pricing), quick service, and avoiding traffic and parking delays. IBIE registrants receive exclusive discounted fares. Purchase tickets at tix.lvmonorail.com/IBIE25.

Attendees who choose to drive and park a vehicle can pay $15 per day for in/out privileges in the LVCC Diamond and Silver 1 parking lots, with same-day re-entry available with a receipt. Spaces are limited and available on a first-come, first-served basis. Diamond is closest to the West Hall, and Silver 1 is closest to the North Hall. Rideshare areas are located in the Silver and Diamond lots.

Photo courtesy of The Boring Company

The LVCC Loop accommodates more than 4,400 passengers per hour through the 200-acre campus.

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LVCC Loop

One means of travel around the convention center is the LVCC Loop, which shortens commute time between the North and West halls. Built to accommodate all-electric Tesla vehicles, the system consists of two one-way tunnels and reduces what could be a 25-minute walk to a less-than-two-minute ride. The underground transportation can accommodate more than 4,400 passengers per hour throughout the 200-acre LVCC campus.

This convenient transport takes attendees across the convention center campus, connecting the West Hall with the North Hall. Passenger stations are located outside the Central Hall entrance and in the Diamond parking lot outside West Hall, offering convenient access between the Resorts World Las Vegas Hotel Complex, Wynn Encore Complex, Westgate Hotel Complex and around the LVCC. Rides between the LVCC halls are complimentary; rides between hotels and the LVCC will incur a small fee.

IBIE Mobile App

The IBIE Events app, available for all Android and Apple devices, allows attendees to view the event and education schedule, bookmark sessions and exhibitors, and schedule appointments with suppliers ahead of the event.

App users can access an IBIE campus map, build their personal daily show agendas and easily share information with colleagues through the in-app messaging feature.

To find the most up to date information on IBIE 2025 logistics, visit www.bakingexpo.com. CB

REGISTRATION/BADGE PICK-UP

Exhibitors and attendees can register on-site and pick up their badges on the second floor in Room W232 (West Hall) or Room N257 (North Hall).

HOTELS

www.bakingexpo.com/hotel-travel

Contact information ibie@onpeaksupport.com

855-992-3353

312-527-7300 (International)

INTERNATIONAL GUESTS

www.bakingexpo.com/attend/international-visitors

For additional questions or more information, contact customer service at IBIE@maritz.com or call 864-412-4205.

SUPERSHUTTLE

SuperShuttle is offering a discount for IBIE 2025 participants. Call 800-258-3826 or book online at www.supershuttle.com; use group code 9H5AB.

Visit www.bakingexpo.com for the most current shuttle schedule, routes and stop information.

MONORAIL

TRAIN HOURS

Friday - Sunday: 7 a.m. – 3 a.m.

Monday: 7 a .m. – midnight Tuesday - Thursday: 7 a.m. – 2 a.m.

MONORAIL STATIONS

LVCC

MGM Grand

Flamingo/Caesars Palace Sahara Las Vegas

Harrah’s/The Linq Westgate Las Vegas

Horseshoe/Paris Las Vegas Map: www.lvmonorail.com/route-map

IBIE 2025 SCHEDULE

The Baking Expo is a fast and furious experience. The show floor is open from 10 a.m. to 5 p.m. every day, but it closes at 3 p.m. on the last day, Wednesday, Sept. 17.

Thursday, Sept. 11

10 a.m. – 3 p.m.

On-site Registration (Exhibitors Only)

Friday, Sept. 12

9:30 a.m. – 3 p.m.

On-site Registration (Exhibitors Only)

1 – 3 p.m.

Attendee Registration Open

Saturday, Sept. 13

7:30 a.m. – 5 p.m.

Registration Open (All Badge Types)

8 a.m. – 4 p.m.

IBIEducate Program

8 a.m. – 5 p.m.

Business of Baking for Beginners

Sunday, Sept. 14

7:30 a.m. – 5 p.m.

Registration Open (All Badge Types)

Photo courtesy of IBIE

Sunday, Sept. 14 (cont.)

8 a.m. – noon

IBIEducate Program

8 – 9 a.m.

First-Time Attendee Kick-Off Session

9:30 – 10 a.m.

IBIE 2025 Opening Ceremony

10 a.m. – 5 p.m. Expo Hall Open

10 a.m. – 4 p.m. Pillsbury Cake Decorating Competition

10 a.m. – 5 p.m.

RBA Retail Bakers Center Demos | Powered by Lesaffre

10 a.m. – 5 p.m.

Artisan Village Demos

10:30 a.m. – 4 p.m.

Wholesale Bakers Center Sessions Powered by Dawn Foods

10:30 a.m. – 4 p.m. QuickBITES

5 – 7 p.m.

The Rockin’ Pint | Powered by AB Mauri

Monday, Sept. 15

8 a.m. – 5 p.m.

Registration Open (All Badge Types)

8 a.m. – noon

IBIEducate Program

10 a.m. – 5 p.m. Expo Hall Open

DOWNLOAD THE IBIE MOBILE APP

Get access to everything Baking Expo at your fingertips by downloading the official IBIE Events mobile app.

Use the app to locate exhibitors; read company information; and find the IBIEducate sessions, speakers, demos and workshops that can help take your organization to the next level. You can even takes notes related to sessions and exhibitors.

The IBIE Events app also lets attendees schedule meetings with exhibitors and explore the show features, special events, baking competitions and award ceremonies taking place throughout both Expo halls in the Las Vegas Convention Center.

App users also have access to event maps, networking and social media tools, and in-app messaging so they can connect with other attendees.

The IBIE Events mobile app is available in the App Store of iOS or in Google Play for Android users.

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Fully C.I.P. multi-piston batter depositors

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High-speed injection equipment with an accuracy of +/- 0.25 grams

Ovens

Monday, Sept. 15 (cont.)

10 a.m. – 4 p.m.

Pillsbury Cake Decorating Competition

10 a.m. – 5 p.m.

RBA Retail Bakers Center Demos | Powered by Lesaffre

8 a.m. – 5 p.m.

Registration Open (All Badge Types)

8 a.m. – noon

IBIEducate Program

10 a.m. – 5 p.m. Expo Hall Open

10 a.m. – 3 p.m.

RBA Retail Bakers Center Demos Powered by Lesaffre

10 a.m. – 3 p.m.

Artisan Village Sessions

8 a.m. – 1 p.m.

Registration Open (All Badge Types)

8 a.m. – noon

IBIEducate Program

10 a.m. – 3 p.m. Expo Hall Open

10 a.m. – 5 p.m.

Artisan Village Sessions

10 a.m. – 5 p.m.

IBIE World Bread Awards USA | Live Judging

Tuesday, Sept. 16

10 a.m. – 5 p.m.

Panettone World Cup Americas Selection

10:30 a.m. – 4 p.m.

Wholesale Bakers Center Sessions Powered by Dawn Foods

10:30 a.m. – 4 p.m. QuickBITES

10:30 a.m. – noon

IBIE World Bread Awards USA Ceremony and Brunch

11 – 11:30 a.m.

Awards Ceremony Pillsbury Creative Cake Decorating Competition

1 – 3 p.m. Live Judging Panettone World CupAmericas Selection 3:30 – 4:30 p.m. Awards Ceremony Panettone World CupAmericas Selection

Wednesday, Sept. 17

10 a.m. – 3 p.m.

RBA Retail Bakers Center Demos Powered by Lesaffre

10:30 a.m. – 3 p.m.

Artisan Village Sessions

10:30 a.m. – 2:30 p.m. QuickBITES

10:30 a.m. – 2:30 p.m.

Wholesale Bakers Center Sessions Powered by Dawn Foods

This schedule, provided by IBIE, is accurate as ofJuly 3. For the latest show schedule, scan the QR code .

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Totally Tubular Tunes

Wang Chung and cover band Foie Grock are on tap to close out the first day of the Baking Expo.

BY ANNIE HOLLON

The Rockin’ Pint event returns to IBIE with some new — and familiar — faces taking the stage.

Wang Chung, an ’80s British new wave band best known for hits such as “Everybody Have Fun Tonight,” “Dance Hall Days” and “Let’s Go!” will headline the concert, which is sponsored by AB Mauri.

“AB Mauri is thrilled to partner with IBIE to bring this one-of-a-kind event to the baking community,” said Rick Oleshak, VP of marketing at AB Mauri North America. “To kick off opening night of IBIE with The Rockin’ Pint perfectly embodies our company’s passion for baking and commitment to fostering connections within the industry. Where else can you see a rock star lineup of awesome ’80s tunes, raise a glass to the baking industry and reconnect with colleagues from around the globe?”

Foie Grock, an ’80s rock cover band fronted by celebrity baker Duff Goldman, will perform an after-party set with hits ranging from Van Halen to Phil Collins.

“We are thrilled to add The Rockin’ Pint to IBIE’s already stellar programming and expand the concert lineup even further,” said Jorge Zarate, IBIE chair and chief supply chain officer at Grupo Bimbo. “It’s been three years since our industry has come together, and there’s no better way to kick off the show than with an evening of great music, cold drinks, and networking with friends and colleagues.” CB

ABOUT THE EVENT

WHEN: Sept. 14 | 5-7 p.m. -Wang Chung | 5-6 p.m. -Foie Grock | 6-7 p.m.

WHERE: West Hall Lobby of the Las Vegas Convention Center

COST: $10, as an add-on for IBIE registrants (includes a limited-edition commemorative lanyard available at AB Mauri booth, located in the West Hall at Booth #1545)

Thought for Food

IBIEducate gives bakery professionals a competitive edge by leveling up knowledge and skills.

BY MARI RYDINGS

A hallmark of a must-attend tradeshow is the caliber of its educational programming. A well-crafted lineup serves up opportunities for industry newcomers and seasoned experts to increase their knowledge, engage in professional development and network with peers from around the world.

With more than 250 educational sessions, workshops and demos, the Baking Expo’s IBIEducate program — the world’s largest industry education event — spans every function, including business and strategy, workforce and professional growth, technology, food science and product development, quality and sustainability, marketing and so much more. Every presentation is geared toward addressing the issues that keep commercial and artisan bakers up at night, and every presenter is a passionate subject matter expert eager to pass along practical skills, insights and knowledge.

The comprehensive program caters to every industry segment: retail, foodservice, snack food, wholesale, contract manufacturing, cake and pastry, artisan, tortilla, and pizza. New this year: Most of the sessions and show floor demos are included with registration (hands-on workshops require an additional fee).

IBIEducate runs the duration of the show, with a full day dedicated to professional development before the exhibit floor opens. Attendees can preplan their educational agenda by using IBIE’s new web-based tool at www.bakingexpo.com/education, which allows searches by speaker, topic, session or workshop, track, type or format, and audience.

Here’s a peek at IBIEducate’s 12 tracks.

•Baking Techniques and Innovations. Sustainable baking, healthy snacking with ancient grains, baking with honey, and advanced lamination techniques for viennoiserie are just a few of the presentations in this track. Others dive into plant-based innovation, gluten-free baking, the art and science of prehydration for artisan bread, and the basics of creamed batters.

•Business Management and Strategy. Attendees interested in sharpening their competitive edge will find several sessions in this track. Topics include the ins and outs of cottage law, cybersecurity, price risk management, and how to align decision making with core values.

•Cake/Cookie Decorating and Pastry. From how to make cupcake bouquets, to decorating with

buttercream, to creating ocean-themed fish netting and edible sand, this track is for cake, cookie and pastry beginners and pros seeking innovative ideas. Technical workshops in this track will focus on the mechanics of creating complex cakes and basic string work. Some of these may be subject to an additional fee, so read the listings closely.

• Food Safety and Quality Assurance. Bakers and suppliers will want to make time for a few of these sessions. Hand hygiene, food safety and traceability, and the role digital technologies such as the Internet of Things, AI and co-bots play in keeping the food supply safe are just a few of the topics in this track.

• Industry Trends and Advancements. From lectures on how AI and Industry 4.0 are transforming the baking industry, to the benefits of advanced automation, to the latest plant-based innovations, flavor trends, packaging solutions and betterfor-you foods, there are plenty of options to choose.

• Operations and Efficiency. This track is geared toward people who work in operations and procurement. Sessions include ideas for automating administration tasks, strategies for qualifying and benchmarking external manufacturing

partners, finding the right automated batching and weighing system, and factors to consider when implementing robotic solutions.

•Presentado en Español. IBIE’s ongoing commitment to developing the industry’s global workforce is evident in a new dedicated track of sessions presented in Spanish. These 10 classes will explore cake decorating, the evolution of baking in Mexico, innovation and tradition in artisanal baking, and more.

•Product Development | Formulation and Customization. This track was developed for R&D teams looking for fresh approaches. Presentations include how to simplify an ingredient strategy, flavor innovation, solutions for sodium and sugar reduction, and formulating better-for-you products.

•Professional Development. Attendees from every corner of the industry will find something useful in this popular track. Leaders can find practical methods for improving communication and developing a cohesive team, and executives can gain insight into building a high-performing leadership team. Lastly, bakers can explore what’s involved in professional development such as becoming a Certified Master Baker.

•Sales and Marketing Strategies. Several presenters in this track will focus on AI and its use in marketing, while others will offer ideas on developing non-baking revenue streams, brand building and e-commerce strategies. Brands looking for new ways to engage consumers may be interested in presentations on the benefits of 2D bar codes and generational marketing strategies.

•Sustainability and Environmental Practices. Regenerative agriculture, upcycled foods, energy consumption monitoring and implementing meaningful, cost-effective sustainability initiatives are just a few of the lectures slated for this track. Presenters will also delve into why sustainability is important to today’s food industry and the sustainability and energy conservation benefits of enzymatic solutions.

•Workforce Development. Labor challenges persist in every industry. This track explores strategies for attracting and retaining quality employees with presentations on topics such as creating a thriving culture, staying relevant in a changing workforce, mentorship programs, fatigue risk management, second chance hiring, and ways to connect future talent with today’s industry leaders. CB

Photo courtesy

Sure, the highest quality ingredients matter. We’re pretty good at that. We’re also known for partnering with our customers to provide next-generation ingredient solutions to support their big ideas. With dedicated experts and a full innovation lab, we’d love to share our secret of success with you. Let’s get started.

IBIEducate Schedule

Saturday, Sept. 13

Fondant Realism

Time: 8 a.m. – noon

Location: N254

Instructor: Jorg Amsler

The Art of Buttercream: Cake Decorating Essentials

Time: 8 a.m. – noon

Location: N258

Instructor: Brittnee Klinger

Cupcake Bouquet

Time: 8 a.m. – noon

Location: N252

Instructor: Susan Trianos

El arte de la decoración de Pasteles

Time: 8 – 10 a.m.

Location: N256

Instructor: Jennifer Rodriguez Solano

The Business of Baking for Beginners (BOB)

Time: 8 a.m. – 4 p.m.

Location: W311-W313

Instructor: Luke Karl, Cyd Hodges, Scott Calvert, Todd Keeley, Amie Smith

Is This Real? Content Marketing in an AI World

Time: 8:30 – 9:30 a.m.

Location: W224/W225

Instructor: Tim Devey

Dough Beyond Baking: Non-Baking Revenue Streams for Retail Bakers

Time: 8:30 – 9:30 a.m.

Location: N265

Instructor: Cyd Hodges

Matching a Flavor to Your Brand

Time: 8:30 – 9:30 a.m.

Location: W203/W204

Instructor: Pamela Oscarson

Adapt Today With AI: The 5 AI Tools You Can Use Today To Improve Your Marketing & Decrease Your Costs

Time: 8:30 – 9:30 a.m.

Location: W211/W212

Instructor: Jon Lakefish

Second Chance Hiring: Expanding the Workforce and Supporting the Community

Time: 8:30 – 9:30 a.m.

Location: W209/W210

Instructor: Jackie Huebbe

Next-Gen Baking: Integrating Industry 4.0 to Transform your Baking Operations

Time: 9:45 – 10:45 a.m.

Location: W211/W212

Instructor: Jim Vortherms

FIPGC World Cake Designers Championship Competition and selection process

Time: 9:45 – 10:45 a.m.

Location: N265

Instructor: Jean Schapowal

Best Practices in Personal Hygiene: Elevating Hand and Footwear Hygiene for Superior Food Safety

Time: 9:45 – 10:45 a.m.

Location: W203/W204

Instructor: Harry Reeder

Making Ethical Decisions Based on Values and Consensus Decision Making

Time: 9:45 – 10:45 a.m.

Location: W217/W218

Instructor: William Quigg

Honey Tasting Experience

Time: 9:45 – 10:45 a.m.

Location: N263

Instructor: Keith Seiz

Elevating Your Bakery Business in VUCA and BANI Times with Modern Marketing

Time: 9:45 – 10:45 a.m.

Location: W209/W210

Instructor: Bahareh Bahadori

Certified for Clean: Elevating Food Safety Through Hygienic Equipment Design

Time: 9:45 – 10:45 a.m.

Location: W219/W220

Instructor: Jon R. Anderson, Sarah Day

From Oven to Opportunity: A Panel Discussion on the Future of Bakery Trends and Evolving Consumer Preference

Time: 11 a.m. – noon

Location: W211/W212

Instructor: Catherine Wisloski, Melissa Trimmer, Erik Enyedy, Sarah Hickey

From Field to Flour: How AI is Revolutionizing Wheat & Baking Consistency

Time: 11 a.m. – noon

Location: W214/W215

Instructor: Lilach Aviad

Price Risk Management Strategies for Cocoa & Vegetable Oil Markets

Time: 11 a.m. – noon

Location: W224/W225

Instructor: Jared Morgan, Tomas Araujo

Advancing Healthy Snacking with Extruded Ancient Grains

Time: 11 a.m. – noon

Location: W205/W206

Instructor: Stefan Bucher

State of the Baking Industry: Challenges and Opportunities for Wholesale and Retail Bakers

Time: 11 a.m. – noon

Location: W222/W223

Instructor: Charlotte Atchley

You Too Can Bake Deliciously Gluten Free Baked Goods

Time: 11 a.m. – noon

Location: N263

Instructor: Jenae Cartwright

Food Safety and Traceability

Time: 11 a.m. – noon

Location: W209/W210

Instructor: Earl Arnold

Web-Based Apps: The Secret to Optimizing Bakery Operations

Time: 11 a.m. – noon

Location: N265

Instructor: Shellie Slove, Heather O’Connor

Choosing the Right Deck Oven For Your Baking Operation

Time: 11 a.m. – noon

Location: W219/W220

Instructor: Lara DaRocha, Patricia Juncal Luques

Rise to the Occasion: Revolutionizing Baking through Plant-Based Innovation and Composting

Time: 11 a.m. – noon

Location: W203/W204

Instructor: Erin Resch

The Future of the Artisan Bakery: Tradition Meets Transformation

Time: 11:30 a.m. – 12:10 p.m.

Location: Artisan Village - West Hall

Instructor: Susann Seidemann

Modern Leadership - Turning Frontline Potential into Powerhouse Performance

Time: 1:30 – 2:30 p.m.

Location: W214/W215

Instructor: MaryAnn Camacho

Enhancing Laminated Doughs: The Role of European-style Margarine in the production of Croissants, Danish & Puff Doughs

Time: 1:30 – 2:30 p.m.

Location: W217/W218

Instructor: Daniella Alejo Lucas

Pricing For Profit

Time: 1:30 – 2:30 p.m.

Location: N265

Instructor: Janelle Copeland

Scaling Up: Happy Bakers Make Better Bread (Growth with a Focus on the Stuff That Matters)

Time: 1:30 – 2:30 p.m.

Location: W211/W212

Instructor: Josh Allen

Leveraging Enzyme Power as Strategies to Meet Global Environmental Sustainability Targets of the Baking Industry

Time: 1:30 – 2:30 p.m.

Location: W203/W204

Instructor: Sivakumar Pattathil

Safeguarding Every Batch: Advanced Automation for Elevating Food Safety in Baking Time: 1:30 – 2:30 p.m.

Location: W209/W210

Instructor: Jim Vortherms, Pablo Coronel

How to Stay Relevant in a Changing Workforce

Time: 1:30 – 2:30 p.m.

Location: W222/W223

Instructor: Naomi J Hardy

Saturday, Sept. 13 (cont.)

Qualifying and Benchmarking Your External

Manufacturing Providers

Time: 1:30 – 2:30 p.m.

Location: W219/W220

Instructor: Carl Melville

Eddie’s Impact on Retail Strategies and Marketing in Food Personalization

Time: 1:30 – 2:30 p.m.

Location: N263

Instructor: Frances Burnett

Scroll Piping and Design

Time: 1:30 – 3:30 p.m.

Location: N254

Instructor: Peggy Tucker

Non-Yeasted Bread Displays: Crafting Artistic

Dead Dough Center Pieces

Time: 1:30 – 3:30 p.m.

Location: N252

Instructor: Reva Alexander-Hawk

Cake By the Ocean Time: 1:30 – 3:30 p.m.

Location: N258

Instructor: Emerlie Ann Miller

Future-Proofing Commercial Baking: Workforce Challenges and Solutions Time: 2:45 – 3:45 p.m.

Location: W219/W220

Instructor: Marjorie Hellmer, Heather Prach, Kristen Spriggs, Christina Donnelly

Concha Neogótica con Sabor a Guanajuato. Tradición, arte e innovación en la Panadería

Tradicional Mexicana

Time: 2:45 – 3:45 p.m.

Location: N263

Instructor: Josué Murcia, Fernanda González Torres

Sunday, Sept. 14

Baking in Security: Top 5 Cybersecurity Must-Dos

Time: 2:45 – 3:45 p.m.

Location: W205/W206

Instructor: Joshua Danielson

Intelligent Energy Consumption Monitoring in Industrial Bakeries

Time: 2:45 – 3:45 p.m.

Location: W209/W210

Instructor: Andrii Bulatov

The Cottage Law

Time: 2:45 – 3:45 p.m.

Location: N265

Instructor: Jorg Amsler

Structured Hedge Products’ Role in Flour Component Pricing Time: 2:45 – 3:45 p.m.

Location: W214/W215

Instructor: Adam Stout, Jared Morgan

Roadmap to Net Zero - Discovering Your ClosedLoop Waste Energy Pathway

Time: 2:45 – 3:45 p.m.

Location: W211/W212

Instructor: Brad Houtz

Understanding Frozen & Refrigerated Dough Rheology and the Performance Factors to Improve Final Product Quality

Time: 2:45 – 3:45 p.m.

Location: W222/W223

Instructor: Sherrill Cropper, Gideon Butler-Smith

Culinary Horizons: Decoding Bakery Flavor Patterns for Tomorrow’s Menu & Shelves Time: 2:45 – 3:45 p.m.

Location: W224/W225

Instructor: Suzy Badaracco

“I Can’t CAN Hand Paint” -

Cookie Portrait Painting

Time: 8 a.m. – noon

Location: N254

Instructor: Mitchie Curran

Isomalt Basics: Sweet Creations for Baking Enthusiasts

Time: 8 a.m. – noon

Location: N258

Instructor: Analaura Garza, Ricardo Correa

There’s Money In The Air! Airbrush Techniques

Time: 8 a.m. – noon

Location: N252

Instructor: Roland and Marsha Winbeckler

Monochrome Lambeth Piping

Time: 8 a.m. – noon

Location: N256

Instructor: Lasheeda Perry

First-Time Attendee Kick-Off Session

Time: 8 – 9 a.m.

Location: West Hall Lobby | ABA BEMA Booth

Leveraging Automation in Bakery Distribution

Time: 8:30 – 9:30 a.m.

Location: W203/W204

Instructor: Derek Rickard

Optimizing Mochi Texture

Time: 8:30 – 9:30 a.m.

Location: W217/W218

Instructor: Margaux Mora

Enhancing Nutrition and Leading the Past, Present and Future of Functional Foods

Time: 8:30 – 9:30 a.m.

Location: W211/W212

Instructor: Toby Amidor, Audrey St. Onge

Are You Ready for 2D Bar Codes? How to Create Individualized Customer Engagement that Builds Cart Size and Trust!

Time: 8:30 – 9:30 a.m.

Location: W219/W220

Instructor: Chris Latta

This schedule, provided by IBIE, is accurate as of July 3. To see the most up-to-date version, please visit www.bakingexpo.com

Schubert Pick & Place Systems for Bakery Packaging

When it comes to packaging delicate baked goods, precision isn’t a luxury—it’s a necessity. Schubert’s pick and place technology delivers the speed, accuracy, and care that bakeries depend on.

BOOTH S-201

Insights into the New Age of Generational Marketing

Time: 8:30 – 9:30 a.m.

Location: W214/W215

Instructor: Mari Rydings

Circular Economy Trends: Regenerative Agriculture and Upcycled Foods

Time: 8:30 – 9:30 a.m.

Location: W222/W223

Instructor: Maddie Lambert

Learnings from Implementing Robot Picking in a Traditionally Manual Warehouse

Time: 8:30 – 9:30 a.m.

Location: W205/W206

Instructor: Marc Braun

Sweet Craveability & the Consumer Time: 8:30 – 9:30 a.m.

Location: W209/W210

Instructor: Carrie Rock

Baking with Honey

Time: 8:30 – 9:30 a.m.

Location: N263

Instructor: Keith Seiz

Elevating Your Brand in the Baking Industry: Pivoting and Positioning into the Luxury Market

Time: 8:30 – 9:30 a.m.

Location: N265

Instructor: Alene Paulk

A Slice of Innovation: Implementing Trending Packaging Solutions for the Baking Industry

Time: 9:45 – 10:45 a.m.

Location: W224/W225

Instructor: Pablo Coronel, Renee Benson

The Art and Science of Prehydration: Elevating Artisan Bread Quality

Time: 9:45 – 10:45 a.m.

Location: W219/W220

Instructor: David Rodrigues, Christian Faber

Modern Leadership - Turning Frontline Potential into Powerhouse Performance

Time: 9:45 – 10:45 a.m.

Location: W222/W223

Instructor: MaryAnn Camacho

Driving Business Impact With Regenerative Agriculture

Time: 9:45 – 10:45 a.m.

Location: W203/W204

Instructor: James Scher

5 Steps to Effective On-Shift Training Time: 9:45 – 10:45 a.m.

Location: N265

Instructor: Elnian Gilbert

Sunday, Sept. 14 (cont.)

Fundamentals of Creamed Batters

Time: 9:45 – 10:45 a.m.

Location: N263

Instructor: Sébastien Canonne

Optimizing Bakery Operations Utilizing Automated Weighing and Batching Systems

Time: 9:45 – 10:45 a.m.

Location: W214/W215

Instructor: Michael Thiel

Unlock the Future of Food Science: How the CAPS Network Connects Industry Leaders with Tomorrow’s Talent Time: 9:45 – 10:45 a.m.

Location: W217/W218

Instructor: Jennifer Lindsey, Nate Clayberg

Corn in the Modern Diet: Unlocking Health Benefits Through a Nutritional Staple

Time: 9:45 – 10:45 a.m.

Location: W209/W210

Instructor: Tess Brensing, Corrie Whisner, Sylvia Klinger

Tortilla Market Data & Trends

Time: 9:45 – 10:45 a.m.

Location: W205/W206

Instructor: Jim Kabbani

The Future of the Artisan Bakery: Tradition Meets Transformation

Time: 10:30 – 11 a.m.

Location: Artisan Village - West Hall

Instructor: Susann Seidemann

The Basics of Flavor in Fruit-Forward Applications

Time: 10:30 – 11:10 a.m.

Location: RBA Retail Bakers CenterCelebrity Stage

Instructor: Michael Laiskonis

Crack the Code: New Tech, Big Savings in Robotic Case Packing

Time: 10:30 – 11 a.m.

Location: Wholesale Bakers Stage 1 - West Hall Instructor: Rick Gessler

Adding Rye Bread to Your Menu

Time: 10:30 – 10:50 a.m.

Location: RBA Bakers Center - RONDO Baking & Pastry Stage Instructor: Stanley Ginsberg

How the European Hotdog Market got Disrupted; New Products and Distribution Channels Time: 10:30 – 11:30 a.m.

Location: Wholesale Bakers Stage 2 - West Hall Instructor: Søren Christensen

Developing Your Bakery’s eCommerce: Strategies, Benefits and Tools to Keep Your Online Presence Profitable Time: 11 – 11:20 a.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage

Instructor: Shellie Slove, Mike Clements

How to Stay Relevant in a Changing Workforce

Time: 11 a.m. – noon

Location: W222/W223

Instructor: Naomi J. Hardy

Second Chance Hiring: Expanding the Workforce and Supporting the Community Time: 11 a.m. – noon

Location: W209/W210

Instructor: Jackie Huebbe

Baking in Security: Top 5 Cybersecurity Must-Dos

Time: 11 a.m. – noon

Location: W205/W206

Instructor: Joshua Danielson

Best Practices in Personal Hygiene: Elevating Hand and Footwear Hygiene for Superior Food Safety

Time: 11 a.m. – noon

Location: W203/W204

Instructor: Harry Reeder

The 5 AI Tools You Can Use Today To Improve Your Marketing & Decrease Your Costs

Time: 11 a.m. – noon

Location: W211/W212

Instructor: Jon Lakefish

You Never Get a Second Chance to Make a First Impression ... Keys to Starting a New Plant

Time: 11 a.m. – noon

Location: W214/W215

Instructor: Jon Heussner

Future-Proofing Your Bakery Business: Understanding & Adapting to Emerging Consumer Drivers

Time: 11 a.m. – noon

Location: W219/W220

Instructor: Suzy Badaracco

Del trigo al chocolate: “La historia y evolución de la panadería y chocolatería poblana”

Time: 11 a.m. – noon

Location: N265

Instructor: Alan Sánchez

ABA Sponsored Session: How Consumer Trends Shape US Bakeries: Bakery Research Report

Time: 11 a.m. – noon

Location: W217/W218

Instructor: Anne-Marie Roerink

High dough weight accuracy

Optimized for high-hydration & delicate doughs

Superior rounding performance

Hygienic design for easy cleaning

Designed for low service demand

Suitable for buns, rolls & pizza

IBIEDUCATE SCHEDULE

The Power of Mentoring Programs for the Baking Industry

Time: 11:15 – 11:35 a.m.

Location: Wholesale Bakers Stage 1 - West Hall Instructor: Chad Larson

Baking an Impact: Small Changes for More Sustainable Baking

Time: 11:30 a.m. – 12:10 p.m.

Location: RBA Retail Bakers CenterCelebrity Stage Instructor: Genevieve Meli

Mastering the Cookie Dip for Streamlined Production

Time: 11:30 – 11:50 a.m.

Location: RBA Retail Bakers CenterBaking & Pastry Stage

Instructor: Reva Alexander-Hawk

Beyond the Oven: How to Engage your Community through Classes, Tours, and School Programs

Time: noon – 12:20 p.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage Instructor: David Doty

Using Dehydrated Potatoes to Meet Modern Trends

Time: noon – 12:30 p.m.

Location: Wholesale Bakers Stage 2 - West Hall Instructor: Nathan Bronson

Baking a Healthier Future: Formulating “Better for You” Products

Time: noon – 12:30 p.m.

Location: Wholesale Bakers Stage 1 - West Hall Instructor: Erin Nese

How to Automate Your Admin to Build a More Sustainable and Profitable Wholesale Bakery

Time: 12:45 – 1:05 p.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Luke Karl

Bake Sustainably and Eat Deliciously

Time: 12:45 – 1:05 p.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: Nicolas Nayener

Brand Building Story Time from a Baking Industry Serial Entrepreneur

Time: 1 – 1:20 p.m.

Location: RBA Retail Bakers Center -

BakeSmart Presentation Stage

Instructor: Stefani Pollack

Adapting to Change: Navigating Sustainability in the Modern Food Industry

Time: 1:30 – 1:50 p.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Abby Ceule

Sunday, Sept. 14 (cont.)

Freshly Milled Flour

Time: 1:30 – 3:30 p.m.

Location: N254

Instructor: Graison Gill

How To Solve Labor Challenges with Standard Robotic Solutions

Time: 1:30 – 2 p.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: Wes Garrett

Peaches, Peaches, Peaches

Time: 1:30 – 3:30 p.m.

Location: N256

Instructor: Emerlie Ann Miller

Gut Health and Sourdough

Time: 1:30 – 2:15 p.m.

Location: Artisan Village - West Hall

Instructor: Karl De Smedt

Modern Cake Baking: Egg Replacement

Techniques with Duff Goldman

Time: 1:30 – 2:10 p.m.

Location: RBA Retail Bakers CenterCelebrity Stage

Instructor: Duff Goldman

Heart-Shaped Vintage Cake Decorating

Time: 1:30 – 3:30 p.m.

Location: N252

Instructor: Abigail McGreevy

Building a Culture of Great Service

Time: 2 – 2:20 p.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage Instructor: Elnian Gilbert

Dough production 4.0 + Utilizing New Technologies for Production Logistics

Time: 2:15 – 2:35 p.m.

Location: Wholesale Bakers Stage 2 - West Hall Instructor: Peter Moormann

Dawn Foods Sweet Bakery Trends | Session 1 Time: 2:15 – 2:35 p.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Catherine Wisloski

Laminated Dough Technology

Time: 2:30 – 3:10 p.m.

Location: RBA Retail Bakers CenterBaking & Pastry Stage

Instructor: Romain Dufour

Transform Your Baking Operations with Smart Ingredient Solutions

Time: 2:45 – 3:45 p.m.

Location: W217/W218

Instructor: Dilek Austin

Innovations in Health-Conscious Tortillas: Protein-Rich, Reduced Sugar and Gluten-Free Time: 3 – 3:30 p.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Canan Ozer

The Change Baker

Time: 3 – 3:20 p.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage

Instructor: Manuel Betancur

Appetite for Success: The Expert’s Guide to Efficiency, Compliance and Profitability in the Bakery Industry

Time: 3 – 3:30 p.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: Jack Payne

The History & Influence of Bread Throughout The Ages Time: 3:30 – 4:10 p.m.

Location: RBA Retail Bakers CenterBaking & Pastry Stage

Instructor: Stephanie Swane

From São Paulo to the World: Brazil’s Pizza Revolution Time: 3:30 – 4 p.m.

Location: Artisan Village - West Hall

Instructor: Alexandre Neves

Mastering Rye: From Grain to Loaf Time: 3:30 – 4:10 p.m.

Location: RBA Retail Bakers CenterCelebrity Stage Instructor: Matthew Duffy

Supply Chain - International Customs Broker, Freight Forwarding, Importing, Compliance Time: 3:30 – 3:50 p.m.

Location: Wholesale Bakers Stage 1 - West Hall Instructor: Chas W. Watson, Michael Doyle

Start-up to Scale: Building Personalized Success in Snack Bar Packaging at Every Stage Time: 3:30 – 3:50 p.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: Josh Becker

What It Takes to Build a Bakery Time: 4 – 4:20 p.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage

Instructor: Annie Hollon

IBIEDUCATE SCHEDULE

Bagel Mastery: Elevating Your Small-Scale

Café Production

Time: 6 – 10 a.m.

Location: RBA Retail Bakers CenterCelebrity Stage

Instructor: Derek Corsino

Modeling Chocolate Skills – Creating Unique Designs & Effects with Modeling Chocolate

Time: 8 a.m. – noon

Location: N254

Instructor: Roland and Marsha Winbeckler

Palette Knife Icing Course

Time: 8 – 10 a.m.

Location: N252

Instructor: Reva Alexander-Hawk

Cake Mechanics

Time: 8 – 10 a.m.

Location: N256

Instructor: Jorg Amsler

Building a High-Performance Leadership Team in the Baking Industry

Time: 8:30 – 9:30 a.m.

Location: W205/W206

Instructor: Samuel Dergel

Metal Detection / X-ray or Both –Helping You Make the Right Choice

Time: 8:30 – 9:30 a.m.

Location: W203/W204

Instructor: Stuart Thomas

Taste Tomorrow: Innovation Driven by Insights

Time: 8:30 – 9:30 a.m.

Location: W217/W218

Instructor: Margaret Schneider

Transforming Rising Energy Costs into a Sustainability Success Story: Insights from Bimbo Bakeries’ Renewable Energy Microgrids

Time: 8:30 – 9:30 a.m.

Location: W214/W215

Instructor: Christopher Wolfe

Scaling Up: Happy Bakers Make Better Bread (Growth with a Focus on the Stuff That Matters)

Time: 8:30 – 9:30 a.m.

Location: W211/W212

Instructor: Josh Allen

Understanding Frozen & Refrigerated Dough Rheology and the Performance Factors to Improve Final Product Quality

Time: 8:30 – 9:30 a.m.

Location: W219/W220

Instructor: Sherrill Cropper, Gideon Butler-Smith

Crafting Success: The Evolution of Bakery Formulations and Market Dynamics in the GCC, Africa and Other Corners of the World

Time: 8:30 – 9:30 a.m.

Location: W222/W223

Instructor: Hussain Shah Faisal Syed

Monday, Sept. 15

10+ Simple Ways to Diversify Your Revenue: How to Bolster Your Earnings and Insulate Against Risk

Time: 8:30 – 9:30 a.m.

Location: N263

Instructor: Justine Martin, Kimberly Houston

Succession Planning Basics For Family Bakeries

Time: 8:30 – 9:30 a.m.

Location: N265

Instructor: Marc Anderson

Innovación y Creatividad en el Mundo de la Panadería y Pastelería Artística

Time: 8:30 – 9:30 a.m.

Location: W224/W225

Instructor: Francisco Daniel Patiño Rojas

Intelligent Energy Consumption Monitoring in Industrial Bakeries

Time: 8:30 – 9:30 a.m.

Location: W209/W210

Instructor: Andrii Bulatov

Liberating the Manufacturing Enterprise from “Data Rich/Analysis Poor” Performance Metrics Time: 9:45 – 10:45 a.m.

Location: W205/W206

Instructor: Jerold Schlegel

Adapting Flour Quality Control to an Automated, More Competitive Baking Industry

Time: 9:45 – 10:45 a.m.

Location: W203/W204

Instructor: Arnaud Dubat

Leveraging AI for Bakery Product Development

Time: 9:45 – 10:45 a.m.

Location: W209/W210

Instructor: Snehdeep Brar

ABA Sponsored Session: Ultra Processed Foods- A Collaborative Dialogue with the Grain Foods Foundation and ABA

Time: 9:45 – 10:45 a.m.

Location: W211/W212

Instructor: Erin Ball, Rasma Zvaners, Tricia Psota

Del campo hasta tu mano. Innovación y Tradición en la Panadería Artesanal

Time: 9:45 – 10:45 a.m.

Location: W214/W215

Instructor: Pietro Lembo, Brandon Chávez

Rising to Recognition: Celebrating the Story of Your Community Bakery

Time: 9:45 – 10:45 a.m.

Location: N263

Baking Sustainability into Your Operations: A Strategic Approach

Time: 9:45 – 10:45 a.m.

Location: W222/W223

Instructor: Diana Thomas

Cacao Tasting - Corporate Social Responsibility Initiatives Through Food Sourcing Time: 9:45 – 10:45 a.m.

Location: W217/W218

Instructor: Candy Campbell

Fatigue Risk Management: 5 Strategies for Managing Occupational Hazards and Enhancing the Health and Wellbeing of Your Workforce

Time: 9:45 – 10:45 a.m.

Location: W224/W225

Instructor: Andrew Moore-Ede, Irene Fassler

Understanding and Embracing Multi-Generational Employees

Time: 9:45 – 10:45 a.m.

Location: N265

Instructor: Suzanne Daly

A Different Look at HiringWorking with Special Needs

Time: 10:15 – 10:35 a.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage

Instructor: Shiri Reuveni-Ullrich

Pasteles Hiperrealistas, La nueva tendencia

Time: 10:30 – 11:10 a.m.

Location: RBA Retail Bakers CenterCelebrity Stage Instructor: Ivan Zavala

Harnessing the Popularity of Japanese Walnut Bread

Time: 10:30 – 10:50 a.m.

Location: RBA Retail Bakers CenterBaking & Pastry Stage

Instructor: Keith Seiz

Upgrading Flat Breads with Durum Wheat Flour Time: 10:30 – 11 a.m.

Location: Wholesale Bakers Stage 2 - West Hall Instructor: Joel Lamoureux

Building the Future Workforce: Engaging, Training, and Retaining the Next Generation of Food Manufacturing Talent

Time: 10:30 – 11 a.m.

Location: Wholesale Bakers Stage 1 - West Hall Instructor: Nathan Walts

Practical Tools for Wellness and Communication in the Hospitality Industry with CHOW Time: 11 a.m. – noon

Location: N263

Instructor: Jasmin Parks-Papadopoulos

Driving Business Impact With Regenerative Agriculture

Time: 11 a.m. – noon

Location: W203/W204

Instructor: James Scher

IBIEDUCATE SCHEDULE

Next-Gen Baking: Integrating Industry 4.0 to Transform your Baking Operations

Time: 11 a.m. – noon

Location: W211/W212

Instructor: Jim Vortherms

Functional Solutions for Sodium Reduction in Bakery

Time: 11 a.m. – noon

Location: W209/W210

Instructor: Dinnie Jordan

Crafting Sweet Success: Mastering Sugar Reduction in Baked Goods

Time: 11 a.m. – noon

Location: W224/W225

Instructor: Michelle Amyot

Training & Development

Time: 11 a.m. – noon

Location: N265

Instructor: Nancy Breunig

Beyond the Cart: The Missing Piece in Bakery Online Ordering

Time: 11 a.m. – noon

Location: N263

Instructor: Max Jacobson-Fried

From Startup to Sweet Success: Scaling a Dessert Topping Business from Retail to Food Service in Four Years

Time: 11 – 11:20 a.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage

Instructor: Delson and Amanda Jeanvilma

Storytelling Your Corporate & Brand Messages Through Podcasting

Time: 11 a.m. – noon

Location: W217/W218

Instructor: Rick Oleshak

Integrating AI into Your Manufacturing Operations

Time: 11 a.m. – noon

Location: W214/W215

Instructor: Matt Lueger

AreYou Ready for 2D Bar Codes? How to Create IndividualizedCustomer EngagementThat Builds Cart Size and Trust!

Time: 11 a.m. – noon

Location: W219/W220

Instructor: Chris Latta

Calculating the True Total Cost of Ownership in Food Industry Equipment Selection

Time: 11 a.m. – noon

Location: W222/W223

Instructor: Stacey Prager

Tortilla Market Data & Trends

Time: 11 a.m. – noon

Location: W205/W206

Instructor: Jim Kabbani

Monday, Sept. 15 (cont.)

State of the Baking Industry: Challenges and Opportunities for Wholesale and Retail Bakers

Time: 11 a.m. – noon

Location: W224/W225

Instructor: Charlotte Atchley

Baking for a Better Future

Time: 11:15 – 11:25 a.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: Olivier Hamel

FSMA Readiness and Compliance: Preparing for 2026 Traceability Requirements

Time: 11:15 – 11:45 a.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Jack Payne

Baking with Award-Winning National Pie

Champion Michele Stuart

Time: 11:30 a.m. – 12:10 p.m.

Location: RBA Retail Bakers CenterBaking & Pastry Stage

Instructor: Michele Stuart

Trends in Action with the Dawn Culinary Experts

Time: 11:30 a.m. – 12:10 p.m.

Location: RBA Retail Bakers Center -

Celebrity Stage Instructor: Melissa Trimmer, Allison Hornev

ABA Sponsored Session: Canada and the United States Cross-Border Collaboration

Time: noon – 1 p.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: Rasma Zvaners, Denise Lee

Cultivating a Thriving Bakery Culture for Today’s Workforce

Time: noon – 12:20 p.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage Instructor: Shellie Slove, Heather O’Connor

Choosing the Right Tools: Replacing Eggs in Cakes

Time: noon – 12:20 p.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Carlana Rodriguez

A Sit-Down With Celebrity Baker Duff Goldman

Time: 1 – 1:40 p.m.

Location: Wholesale Bakers Stage 1 - West Hall Instructor: Duff Goldman, Rick Oleshak

Baking a Difference with Icing Smiles: How Simple Gestures Create Extraordinary Impact

Time: 1 – 1:20 p.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage Instructor: Tracy Quisenberry

The Magic of Sweet Catering

Time: 1:30 – 2:10 p.m.

Location: RBA Retail Bakers CenterCelebrity Stage Instructor: Paulina Abascal

Baker Speed Networking with RBA

Time: 1:30 – 2:30 p.m.

Location: N263

Instructor: Lynn Schurman

Basic of Base Temperature Methodology

Time: 1:30 – 2:30 p.m.

Location: N265

Instructor: Sébastien Canonne

Vintage Piping

Time: 1:30 – 3:30 p.m.

Location: N254

Instructor: Peggy Tucker

New Emithermic XE Oven Design to Replace Traditional DGF Baking Technology

Time: 1:30 – 2 p.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: Tremaine Hartranft

Edible Wafer Flowers for Baking Enthusiasts

Time: 1:30 – 3:30 p.m.

Location: N252

Instructor: Analaura Garza, Ricardo Correa

Industry Showcase Days/Mentor Program

Time: 1:30 – 2:10 p.m.

Location: RBA Retail Bakers Center -

Baking & Pastry Stage

Instructor: Tony Smith

De bolillos, teleras y birotes. “La Torta” una cultura del antojo en México

Time: 2 – 2:40 p.m.

Location: RBA Retail Bakers Center -

BakeSmart Presentation Stage

Instructor: Sandra Edith Pizano Díaz

Sustainably driven formulations

Time: 2:15 – 2:35 p.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Daniel Kennedy

Enhancing Efficiency in Conditioning ApplicationsThrough Optimized Airflow

Time: 2:15 – 2:35 p.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: David Bogle

Food Safety for Bakery Environments

Time: 3 – 3:30 p.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: Rich Walsh

Enhancing Baked Goods with Probiotics

Time: 3 – 3:20 p.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Malissa Keo, Dipak Roda

Decorating with Buddy, Master Baker of Carlo’s Bakery

Time: 3:30 – 4:10 p.m.

Location: RBA Retail Bakers CenterCelebrity Stage

Instructor: Buddy Valastro

IBIEDUCATE SCHEDULE

Just Gotta Love String Work

Time: 8 a.m. – noon

Location: N252

Instructor: Peggy Tucker

Layer by Layer: The Magic of Lamination

Time: 8 – 10 a.m.

Location: RBA Retail Bakers CenterCelebrity Stage Instructor: Kayla “Doughshaw” Croshaw

Sourdoughnuts

Time: 8 – 10 a.m.

Location: RBA Retail Bakers CenterCelebrity Stage

Instructor: Rachel Wyman

Is This Real? Content Marketing in an AI World

Time: 8:30 – 9:30 a.m.

Location: W224/W225

Instructor: Tim Devey

Metal Detection / X-ray or Both – Helping You Make the Right Choice

Time: 8:30 – 9:30 a.m.

Location: W203/W204

Instructor: Stuart Thomas

Building a Strong Culture in Your Bakery

Time: 8:30 – 9:30 a.m.

Location: N263

Instructor: Julian Loue

Leveraging AI to Transform Your Retail Bakery

Time: 8:30 – 9:30 a.m.

Location: N265

Instructor: Cyd Hodges

Connecting the Dots in Regenerative Agriculture: A Collaborative Approach to Sustainable Sourcing

Time: 8:30 – 9:30 a.m.

Location: W211/W212

Instructor: Phoenix Dugger, Tabor Kalcevic-Erker, George Vindiola

Advancing Healthy Snacking with Extruded Ancient Grains

Time: 8:30 – 9:30 a.m.

Location: W205/W206

Instructor: Stefan Bucher

Safeguarding Every Batch: Advanced Automation for Elevating Food Safety in Baking

Time: 8:30 – 9:30 a.m.

Location: W209/W210

Instructor: Jim Vortherms, Pablo Coronel

Optimizing Bakery Operations utilizing Automated Weighing and Batching Systems

Time: 8:30 – 9:30 a.m.

Location: W214/W215

Instructor: Michael Thiel

Tuesday, Sept. 16

Reduce Cocoa Usage and Enhance Color in Your Baking with Roasted Malted Barley

Time: 8:30 – 9:30 a.m.

Location: W222/W223

Instructor: Steve Robbins, Joel Lamoureux

Enhancing Nutrition and Leading the Past, Present and Future of Functional Foods

Time: 9:45 – 10:45 a.m.

Location: W222/W223

Instructor: Toby Amidor, Audrey St. Onge

Rising Tastes: Exploring Consumer Trends in the Bakery Segment

Time: 9:45 – 10:45 a.m.

Location: W203/W204

Instructor: Chris Prokopanko, Keith Albright

Rising Up: Kerry’s FutureLens Anticipates the Future of Bakery

Time: 9:45 – 10:45 a.m.

Location: W219/W220

Instructor: Matthew May, David Deeley

Winning the War on Wedding Cake Trends

Time: 9:45 – 10:45 a.m.

Location: N265

Instructor: Jenae Cartwright

Insights into the New Age of Generational Marketing

Time: 9:45 – 10:45 a.m.

Location: W214/W215

Instructor: Mari Rydings

Price Risk Management Strategies for Cocoa & Vegetable Oil Markets

Time: 9:45 – 10:45 a.m.

Location: W224/W225

Instructor: Jared Morgan, Tomas Araujo

Roadmap to Net Zero - Discovering Your Closed-Loop Waste Energy Pathway

Time: 9:45 – 10:45 a.m.

Location: W211/W212

Instructor: Brad Houtz

Food Safety and Traceability

Time: 9:45 – 10:45 a.m.

Location: W209/W210

Instructor: Earl Arnold

ABA Sponsored Session: Financial Strategies in Baking Manufacturing

Time: 9:45 – 10:45 a.m.

Location: W217/W218

Instructor: Kevin Cox, Michael Scolaro, Bobby Bans

Learnings from Implementing Robot Picking in a Traditionally Manual Warehouse

Time: 9:45 – 10:45 a.m.

Location: W205/W206

Instructor: Marc Braun

Baking with Autism - Creating Intentional Spaces for the Autistic Baker

Time: 10 – 10:20 a.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage

Instructor: Ahmani Peets

Royal Icing Magic: Cookie Decorating for Beginners

Time: 10 a.m. – noon

Location: N256

Instructor: Analaura Garza, Ricardo Correa

The Art of 3D Sculpting and Hyper-Realistic Designs in Cake Decorating

Time: 10:30 – 11:10 a.m.

Location: RBA Retail Bakers CenterCelebrity Stage

Instructor: Reva Alexander-Hawk

How Data Analytics and AI–driven Quality Control Systems Can Optimize Product Quality and Performance?

Time: 10:30 – 10:50 a.m.

Location: Wholesale Bakers Stage 2 - West Hall Instructor: Felix Pang

Germicidal Visible Light (GVL) - A Bright Idea to Prevent Salmonella, Listeria, Mold and Mildew Time: 10:30 – 10:50 a.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Kristin May

Build Your Brand by Building Your Community Time: 11 a.m. – noon

Location: N265

Instructor: Rachel Wyman

Yeast 101 with Lesaffre Time: 11 – 11:20 a.m.

Location: RBA Retail Bakers Center - BakeSmart Presentation Stage

Instructor: James Gluhosky

Mastering the Customer Journey to Deliver an Exceptional Experience

Time: 11 a.m. – noon

Location: N263

Instructor: Diana Semack, Laura Hafner

Calculating the True Total Cost of Ownership in Food Industry Equipment Selection

Time: 11 a.m. – noon

Location: W205/W206

Instructor: Stacey Prager

Crafting Success: The Evolution of Bakery Formulations and Market Dynamics in the GCC, Africa and Other Corners of the World

Time: 11 a.m. – noon

Location: W222/W223

Instructor: Hussain Shah Faisal Syed

IBIEDUCATE SCHEDULE

Transforming Rising Energy Costs into a Sustainability Success Story: Insights from Bimbo Bakeries’ Renewable Energy Microgrids

Time: 11 a.m. – noon

Location: W209/W210

Instructor: Clark Wiedetz, Christopher Wolfe

Biotechnology Driven Solutions for Sustainable Innovation in Bakery

Time: 11 a.m. – noon

Location: W224/W225

Instructor: Deborah Waters, Niall Higgins

ABA Sponsored Session: Biotech Wheat: Science, Sustainability & Consumer Trends

Time: 11 a.m. – noon

Location: W211/W212

Instructor: Rasma Zvaners, Shrene White, Brad Erker

Adapting Flour Quality Control to an Automated, More Competitive Baking Industry

Time: 11 a.m. – noon

Location: W203/W204

Instructor: Arnaud Dubat

Dawn Foods Sweet Bakery Trends | Session 2

Time: 11:15 – 11:35 a.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Catherine Wisloski

From Grain to Gain – Fuel Heart Health with Barley Beta Glucans

Time: 11:15 – 11:45 a.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: Nayara Jordan, Denisse Colindres, Hanna Bean

Mastering Lamination: Advanced Techniques for Creative Viennoiserie

Time: 11:30 a.m. – 12:10 p.m.

Location: RBA Retail Bakers CenterBaking & Pastry Stage

Instructor: Lauren Haas

CMB Study Hall Live

Time: 11:30 a.m. – 12:10 p.m.

Location: RBA Retail Bakers CenterBaking & Pastry Stage

Instructor: Joanie Spencer, Lee Ann Adams

Indian Naan Bread

Time: 11:30 a.m. – 12:10 p.m.

Location: RBA Retail Bakers CenterCelebrity Stage

Instructor: Sébastien Canonne

Improving Nutritional Profile: Gluten-free Bakery

Time: noon – 12:20 p.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Georgia Ackley

Tuesday, Sept. 16 (cont.)

Wedding Cake Business. How to Work with Brides Without Stress

Time: noon – 12:20 p.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage

Instructor: Julia Fedorova

Food Safe Facility Drainage Design

Time: noon – 12:30 p.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: Viking Kristjansson

Principles and Considerations in Food Freezing and Temperature Control Applications

Time: 12:45 – 1:05 p.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: William Adams

Crack the Code: New Tech, Big Savings in Robotic Case Packing

Time: 12:45 – 1:15 p.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Rick Gessler

Where Do You Fit in the Wedding Cake Market?

Time: 1:30 – 2:10 p.m.

Location: RBA Retail Bakers CenterBaking & Pastry Stage

Instructor: Minette Rushing, Donna Von Bruening

Make Your Baked Goods Cran-tastic!

Time: 1:30 – 2 p.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: Curtis Gong, Charley Morrill

ABA Sponsored Session: Key Insights from Baking Manufacturing Regulations

Time: 1:30 – 2:30 p.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Eric Dell, Jane DeMarchi

Retail Baking: How to Get Your Prices Right, Cut Waste, and Operate a Wholesale Subsidiary

Time: 2 – 2:20 p.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage

Instructor: Luke Karl

Dawn Foods Sweet Bakery Trends | Session 3

Time: 2:15 – 2:35 p.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: Catherine Wisloski

Baking in Education: K-12 to Universities

Time: 2:30 – 2:50 p.m.

Location: RBA Retail Bakers CenterBaking & Pastry Stage

Instructor: Derek Corsino

Meet Massari R-evolution: il Panettone

Time: 2:30 – 3:30 p.m.

Location: RBA Retail Bakers Center -

Celebrity Stage

Instructor: Iginio Massari, Sabrina Dallagiovanna

Don’t Dread Dwell Time: Ways To Optimize Spiral Equipment to Meet Increasing Production Needs

Time: 3 – 3:30 p.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Thomas Perdue, Carmen Ek

It’s a Now, Not a Later: How to Get Started with Robotic Automation

Time: 3 – 3:30 p.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: Matt Deffenbaugh

Sueño o Pastel

Time: 3 – 3:40 p.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage

Instructor: Cecilia Santiago, Argenis Villagomez

Meet Massari R-evolution: il Panettone

Time: 3:30 – 4:30 p.m.

Location: RBA Retail Bakers Center -

Celebrity Stage

Instructor: Iginio Massari, Sabrina Dallagiovanna

Becoming a Certified Master Baker

Time: 3:30 – 4:10 p.m.

Location: RBA Retail Bakers CenterBaking & Pastry Stage

Instructor: Joanie Spencer, Derek Corsino, Richard Charpentier, Heidi Hedecker

Marketing Outside the [Bakery] Box with “Americas Best Bakery”

Time: 4 – 4:20 p.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage

Instructor: Timothy and Michael Kiedrowski

This schedule, provided by IBIE, is accurate as of July 3. To see the most up-to-date version, please visit www.bakingexpo.com

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IBIEDUCATE SCHEDULE

La repostería en México con ingredientes de temporada

Time: 10:10 – 10:50 a.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage Instructor: Hugo Mora Alcaraz

Reducing Food Waste by Extending the ShelfLife of Baked Products

Time: 10:30 – 11 a.m.

Location: Wholesale Bakers Stage 2 - West Hall Instructor: Karen Winkowski

The Art and Science of Baking

Time: 10:30 – 11:30 a.m.

Location: RBA Retail Bakers CenterBaking & Pastry Stage

Instructor: Richard Charpentier

Seed to Loaf: Building a Sustainable, Traceable, and Artisan-Quality Supply Chain

Time: 10:30 – 11:30 a.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Tim Webster, John Friend

Content Marketing for Retail Bakery Sales

Time: 10:30 – 11:10 a.m.

Location: RBA Retail Bakers CenterCelebrity Stage Instructor: Emily Friend

Doubling with Doppios: How Adding a Coffee Program Can Double Your Revenue

Time: 11 – 11:20 a.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage Instructor: Shellane Brown, Daniel Brown

This schedule, provided by IBIE, is accurate as of July 3. To see the most up-to-date of the IBIEducate schedule, scan the QR code.

Wednesday, Sept. 17

Navigating Change: Challenges and Opportunities in Europe’s Evolving Baking Industry

Time: 11 – 11:30 a.m.

Location: Artisan Village - West Hall

Instructor: Susann Seidemann

Health Claims in Great-Tasting Bread, Enabled by Enzymes

Time: 11:15 – 11:35 a.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: Shannon McGrew

Baking with Yeast – Presented by Lesaffre

Time: 11:30 a.m. – 12:10 p.m.

Location: RBA Retail Bakers CenterCelebrity Stage Instructor: Peter Abrams

The Art and Science of Baking

Time: 11:30 a.m. – 12:30 p.m.

Location: RBA Retail Bakers CenterBaking & Pastry Stage

Beyond Bakery: Turning Bakery Byproduct into Upcycled Pet Treats

Time: noon – 12:20 p.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: John Rotella, Kimberlie Clyma

Save the Earth: It’s the Only Planet with Cakes Time: noon – 12:20 p.m.

Location: RBA Retail Bakers CenterBakeSmart Presentation Stage

Instructor: Kimberly Sweet

The Future of Marketing: Embracing Emerging Trends in the Commercial Baking Industry

Time: noon – 12:20 p.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Bob Schnyder

Innovations in Energy Efficiency and Decarbonization

Time: 12:45 – 1:05 p.m.

Location: Wholesale Bakers Stage 2 - West Hall

Instructor: Helen Skop, Darrell Klammer

La pizza como arte: Pasión, técnica e inspiración en cada rebanada

Time: 12:45 – 1:15 p.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Daniele Gagliotta

Dawn Foods Sweet Bakery Trends | Session 4

Time: 1:30 – 1:50 p.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Catherine Wisloski

Baking with Monk Fruit - The Best Natural Zero Calorie Wweetener

Time: 2:15 – 2:35 p.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Malcolm Greenberg

Robot As a Service: A Way for Bakeries to Speed Up the Automation Journey

Time: 3 – 3:20 p.m.

Location: Wholesale Bakers Stage 1 - West Hall

Instructor: Marcus Kurle

Something for Everyone

IBIE 2025 connects the baking industry through immersive show features.

BY MADDIE LAMBERT

Excitement for IBIE is building, and the industry is abuzz. The event hosts a curated blend of show features designed for baking industry professionals at all stages of their careers. Rooted in a passion for both commercial and retail sectors, the collection spans the show and its 1 million square feet of exhibition space, combining classic IBIE favorites with new touches.

The result? A comprehensive event that provides a space where education and networking meet creative competitions and industry awards.

The Baking Expo invites attendees to its triennial gathering not only for collaboration and innovative solutions but also to explore the latest trends and form lasting connections, leaving with the know-how and ambition to enhance their operations.

Check out a few key features of the 2025 Baking Expo.

Education and networking

The Artisan Village offers bakers an interactive hub where they can celebrate the art and history of specialty baked goods. With expert-led demos and craft competitions, this space is a prime spot for artisan and retail bakers to hone their skills and glean insights into the trade of bread and pastries. This dynamic space will also house two competitions: the Panettone World Cup – Americas Selection and the IBIE World Bread Awards USA.

IBIEducate will grant access to expert insights, professional development and ideation areas through show registration. Attendees can choose from more than 250 sessions, demos and workshops presented by professionals addressing baking’s most pressing topics, ranging from labor and supply chain challenges to generational consumer shifts and sustainability.

For those wanting bite-sized educational sessions, IBIE’s QuickBITES feature 20-minute presentations from industry, health and trend experts. These sessions will be hosted over the span of four days, and topics will focus on grain-based foods issues, consumer perceptions and the future food chain.

Looking for something to spark the creative mindset? Retail Bakers of America’s Retail Bakers Center will feature live demos presented by celebrity chefs and major figures in the industry. Guests will hear inspiring stories, watch realtime baking competitions and discover ways to elevate their technique and bakery cases.

The Wholesale Bakers Center will provide the opportunity to connect with bakers who specialize in the commer-

cial segment of the industry in a space that offers a customized learning center with in-depth discussions and peer-topeer networking.

Inspiration will also come in the form of the BEST in Baking Awards program, which honors companies committed to positively impacting the industry and their workforces. The awards recognize leaders who not only champion the industry but also demonstrate excellence in categories such as sustainability, supply chain innovation, workforce development and automation.

Cake and pie

When bakers gather, (friendly) competition is bound to occur. Pillsbury’s Creative Cake Decorating Competition puts the skill of professional cake decorating on display during a head-to-head contest among six teams. The competition consists of four categories: wedding cake, rolled fondant, sculpted cake and buttercream. Attendees can get frontrow seats to the panel of celebrity and certified master baker judges.

Pie also gets a slice of the spotlight with the Great American Pie Festival. In partnership with the American Pie Council, the show offers attendees opportunities for tastetesting; supermarket and restaurant buyers a chance to shop around; and suppliers a space to assess finished products made with specific ingredients or equipment.

Entertainment

Wang Chung will headline The Rockin’ Pint, which offers a chance to network over cold brews and ’80s music. Celebrity baker Duff Goldman and his band Foie Grock will perform an afterparty set. Tickets for The Rockin’ Pint are $10 and available as an add-on for IBIE registrants.

IBIE’s combination of show features will ignite connections and cultivate a center for inspiration, where all levels of baking professionals can gather insights and share their knowledge. It’s safe to say ... there will be something for everyone CB

All photos courtesy of IBIE

IBIE attendees will get a front-row seat to events such as Pillsbury’s Creative Cake Decorating Competition.

Discovery Zone

BY BETH DAY

Recognized as one of the “Fastest 50 Growing US-based Trade Shows” by Trade Show Executive, IBIE is the premier global baking industry event showcasing the most comprehensive programming for professionals. The Baking Expo features the largest display of cuttingedge technology and innovations, and IBIEducate offers more than 250 sessions of unparalleled education. The event’s highly popular hands-on workshops and live demos add a lively learning experience. Note: All IBIEducate sessions and show floor demos are included with IBIE registration; there is a separate fee for workshops.

Find out about fondant

Using fondant to decorate cakes creates limitless possibilities for bakers to construct realistic designs and shapes with vivid colors. Join Jorg Amsler, chef and owner of Truly Jörgs, for this fourhour workshop that explores useful hacks for making fondant look like real objects such as leather or rocks. Learn the precise tools, how to use them and ways to identify everyday objects that can imprint patterns or add texture to fondant surfaces. Discover which colors and coloring methods achieve successful results. Additional fee required. North Hall Classroom #254

Learn to dip like a smart cookie

Who knew that a simple but effective cookie dip technique could optimize efficiency, streamline operations and enhance products? During this 20-minute demonstration, Reva Alexander-Hawk, owner and chef at Merci Beaucoup Cakes, explains how using a precisely formulated coating for dipping cookies can expedite the decorating process to elevate products and delight customers. This method works well for highvolume retail bakeries seeking to improve efficiency without sacrificing quality. RBA Retail Bakers Center | Baking & Pastry Stage

A fruit-forward sensory experience

With consumer interest in healthier, better-for-you bakery products surging, incorporating fruit into formulas checks all the boxes. Learn the basics of flavor and functionality during this sensory experience that explores unique fruit-forward applications. Join Michael Laiskonis, culinary director for the Les vergers Boiron’s Americas team, for insights into the study of fruitology, a discipline dedicated to the study of fruit and its transformation into purees. It’s based on a scientific approach that taps into the human senses, using them as a measuring tool. RBA Retail Bakers Center | Celebrity Stage

Photo courtesy of IBIE

IBIE’s live demos and workshops offer attendees a hands-on approach to learning.

The tip of the iceberg: Decorating techniques

Artistically designed bakery creations are timeless centerpieces used to elevate and celebrate special occasions. During this two-hour workshop, Peggy Tucker, sugar artist and owner of CakePlay Inc., showcases the art of Schroll design piping, teaching techniques to form unique design patterns and demonstrating how to transform products by merely changing the piping tip. Attendees will use practice boards to master piping with precision and refine their skills. Additional fee required. North Hall Classroom #254

Naan better

Bakers looking to expand their knowledge of bread and add a global aspect to their bakery cases will learn the basics behind preparing Indian naan during this demo. Chef Sebastian Canonne, MOF, co-founder of The Butter Book and the French Pastry School, walks attendees through the production process, from mixing to baking, while explaining naan’s cultural significance and versatility. RBA Retail Bakers Center | Celebrity Stage

A crust above

Michele Stuart, cookbook author, 51-time national pie champion and owner of Michele’s Pies, brings her expert baking techniques and inspired ideas to the Baking Expo. Explore pie’s versatility and discover ways to create various crusts and fillings, sweet or savory, for every occasion. Retail and artisan bakers seeking to hone their pie skills will learn how altering flavor, texture and presentation can elevate signature products to create unique offerings. RBA Retail Bakers Center | Baking & Pastry Stage

Flower power, cupcake-style

Consumers are constantly searching for fresh ways to elevate special occasions, and floral cupcake bouquets offer a creative option. In this fourhour hands-on workshop, Susan Trianos, owner of Learn to Cake, guides participants through the process of creating the bouquet structure, teach piping techniques for different types of flowers, and share how to package the finished bouquet quickly and affordably. Additional fee required. North Hall Classroom #252

Egg replacement is no ‘yolk’

Eliminating eggs from baked goods is trending, yet substitutions challenge formulators. Veteran Food Network personality, expert baker and owner of Charm City Cakes Duff Goldman demos his award-winning cake-baking skills using new egg replacement technology from AB Mauri North America. Combining food science and fun, Goldman offers tips to help bakers build confidence with egg-free formulating. RBA Retail Bakers Center | Celebrity Stage

Cakes are the boss

Buddy Valastro, master baker, owner of Carlo’s Bakery and star of TLC’s Cake Bos s , steps into the spotlight for an elite cake decorating experience. Valastro combined his mastery of cake artistry and innovative designs with entrepreneurship to transform his family’s bakery into a household name. He offers tips that can help bakers take their baking — and businesses —to new heights. RBA Retail Bakers Center | Celebrity Stage

Laminated pastries bring layers of fun

Achieving the paper-thin layers of croissants is an art. Bakers can expand their technical skills with this deep dive into the laminated baking process. Kayla “Doughshaw” Croshaw, technical advisor, bakery at Puratos, shows how to achieve the desired flaky layers and work with various lamination fats to understand their impact on final products. Explore modern lamination concepts, solutions for troubleshooting problems and the functionality of certain ingredients in laminated dough. RBA Retail Bakers Center | Celebrity Stage

The whole story of freshly milled flour

Bakers interested in working with freshly milled whole grain flour can discover everything they need to know from this hands-on workshop led by 2020 James Beard Outstanding Baker nominee Graison Gill. Explore whole grains, from the history of stone milling to modernday techniques, and learn how to mix and use freshly milled flour in recipes. Participants will bake their own bread and discover how poolish, levain, yeasts and biga can influence flavor. Additional fee required. North Hall Classroom #254

There’s magic in the air

By adding airbrushed decorative touches to cakes, bakers can create products that command a premium price. This four-hour workshop led by spouses Roland and Marsha Winbeckler, owners of CakeSupplies.com, is a combination of a demonstration and hands-on application. Attendees will learn how to create special effects using an airbrush and stencils. Additional fee required. North Hall Classroom #252 CB

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Introducing the Belshaw industrial 1300 system, including an 18-foot-long powerhouse fryer equipped with three separate burner systems and variable speed control. This system is capable of producing an astounding 1300 dozen donuts per hour! The main interface features a PLC touchscreen control panel, allowing you to manage every aspect of the fryer with ease, minimizing manual intervention and providing real-time equipment status.

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Proudly

and

Space for Specialty

This

year, IBIE offers networking and resources through three new show floor pavilions.

BY ANNIE HOLLON

As an industry, baking is vast. From scale to product type to customers, no two operations are the same. While there is some overlap in certain areas, specialized segments often require more particular insights and connections for bakers to maintain their current production while also innovating.

Staying at the forefront of trends is what the Baking Expo is all about. One way the triennial event achieves this is by offering areas dedicated to specific segments and trends throughout the Las Vegas Convention Center.

Heading into this year’s event, IBIE has taken notice of three key disciplines: snack food, pet food and international baking. These targeted spaces are designed to maximize value for exhibitors and attendees alike.

“As the leading event for the grain-based foods industry in the Western Hemisphere, IBIE has always adapted to the evolving food landscape,” said Dennis Gunnell, president of Formost Fuji and IBIE committee member and past chair. “Our strategic decision to introduce focused pavilions this year reflects our ongoing efforts to align with significant market opportunities and the needs of our diverse exhibitors and attendees.”

Check out the three pavilions providing resources for this year’s showgoers.

Take a snack break

IBIE guests can dive into the world of snack production at the aptly named Snack Food Pavilion. This specialized area is located next to the Wholesale Bakers Center, a new feature housed in the West Hall.

This pavilion provides a space just for snack professionals to meet and discuss the latest trends, technology and formulation influencing the segment. With substantial similarity to

other grain-based offerings in terms of ingredients, processing equipment and packaging, attendees with snack-centered operations can find suppliers that support production efficiency, infuse new flavors into portfolios and elevate a product’s aesthetic appeal.

Go abroad on the show floor

International participants are a mainstay of the Baking Expo. In 2022, 27% of attendees hailed from outside the US, boasting a 34% increase in international bakers over 2019, according to IBIE. Additionally, guests traveled from more than 105 countries.

The International Pavilion connects attendees from all over the globe, offering a localized spot for bakers and suppliers of all nationalities to interact and conduct business. This show feature will also house an array of baking products, ingredients and equipment, showcasing what’s trending in other markets.

Snack manufacturers can find support and inspiration in a dedicated IBIE pavilion.

In addition to continued consumer demand for experiencing the world through food, the role of the International Pavilion will be of great interest to jet-setting attendees. This section of the show floor supports ties beyond regional boundaries, which can spur innovations of all kinds across the industry.

The pavilion also supplements additional efforts to accommodate international attendees. This includes the International Delegation Program, International Trade Center (Booth #2055) and free access to an app that can translate and transcribe live audio into 64 different languages.

“Paws”-itive foods only

Baking for human consumers isn’t the sole focus of this year’s show. The Pet Food Pavilion rounds out the new specialty zones at IBIE 2025. With various baking equipment systems working in pet food operations and some bakers beginning to make humangrade pet food, it’s an adjacent segment of the industry worth digging into.

Nestled near the Wholesale Bakers Center, attendees can connect with suppliers offering ingredients, processing equipment and packaging solutions for pet food manufacturers. In addition to finding resources, engaging in the Pet Food Pavilion can also offer visitors an opportunity to diversify their businesses.

The move to spotlight segments such as pet food strengthens IBIE’s position as an all-encompassing event for grain-based foods of all kinds.

“By leveraging IBIE’s comprehensive platform and strong international presence,” Gunnell said, “these dedicated areas will foster even greater connections and innovation across key growth sectors within the broader food industry.”

With more than 1 million square feet of show floor spread across two halls, the pavilions provide attendees dedicated spaces for bakers of various specialties to find what they need, whether it’s connections to others in their segment or resources to level up their operations. CB

MORE INFORMATION

Amid the more than 1 million square feet of show floor are three targeted show features designed for niche industry segments. Scan the QR code below for more information on the Snack Food Pavilion, Pet Food Pavilion and International Pavilion, as well as the exhibitors that can be found in each area.

West Hall Booth #515

North Hall

North Hall

This floor plan, provided by IBIE, is accurate as of July 3. To see the most up-to-date, interactive version of the map, including booth numbers and exhibitor locations, scan the QR code.

IBIE 2025 EXHIBITOR LIST

Ahmani’s Cookie Company 5359 Booths 1545,

B Plus S.A.L 7473

August Thomsen Corporation 7515

AUI Fine Foods 5854

Avant Food Media 2017

Avena Foods Limited 7548

Axiflow 7327

Axis Automation LLC ......................................... 2775

See ad on Page 145

AZO, Inc. 3737

B & B Silo Systems SRL 967

B.C. Williams Bakery Service, Inc. 1317

See ad on Page 10

B.S. SRL. 550

Bake ‘N Ship Products 5133

BAKE OFF ITALIANA 6667

Bake-In-Cup 5109

Bakels USA – Aromatic 8047

BakeMark 773, 833

Baker Perkins Inc. 2125

BAKERpedia 6369

Bakery Machinery and Engineering, LLC 6755

Bakery Technology Enterprises, LLC. 1165

BakeSmart 5848

BakeStreet Inc 7732

Bakeware Coating Systems, Inc. 1465

baking + biscuit 2017

Baking Association of Canada 7773

Baking Evolution 6564

Baking Industry Technical Support, LLC 8020

Baking Innovation 5559

Baking Works 6566

Bakon USA Food Equipment 2137

BakTek 1065

Balchem Ingredient Solutions 6762

Bank Brothers Sustainable Ingredients 5235

Barrington Packaging Systems Group, Inc. 6562

Bascom Maple Farms, Inc 6636

Basilfarm 5013

Baxter Manufacturing .......................................... 515

See ad on Page 107

Bay State Milling Company 6127

BEAG 6816

Bedford Industries, Inc. 2465

Beijing Zhonglian Int’l Exhibition Co.

5347, 5448, 5519 + 7 more

Beldos USA 1244

Bellarise 6118

Belshaw Adamatic Bakery Group 3025

See ad on Page 103

Beltservice Corporation 7927

8052, 8054 + 1

Ben Clements & Sons, Inc. 1207

Benchmark 744

Beneo Inc 8049

Beor Bakery Equipment 4067

Bernardi srl 5258

Best Sanitizers, Inc. 5908

Bettendorf Stanford Inc. . 1011

See ad on Page 47

Better Baker Academy 7755

Beyond Nature Company 6769

Bilait

Bimatic Sarl 6415

Biomist, Inc 6215

BioPouches

Cain Food Industries, Inc. 1217

See

Caldic USA 5809

California Walnut Commission 6827

Cama North America 100

Camfil 6419

Campbell Wrapper Corporation 2573

Canol S.R.L. 735

Capitol Food Company 8105

Capway Automation, Inc. 2825

See ad on Page 20-21

Cargill, Inc. 6935

Casa Herrera, Inc. 1365

Casasanta Bakery Solutions 7827

Cascade Floors Inc 8032

Cascade Organic Flour, LLC 5241

CASSEL Inspection 7837

Catalytic Products 451

Cavanna Packaging USA, Inc. 6027

CE International Trading Corp. 5309

Central Milling Company 5369

Chain-Vey 6653

Cheersonic Ultrasonics Equipment Co, Ltd 3353

Chef Rubber 6670

Chefmaster 5741

ChemxWorks, Inc. 909

Cherry Marketing Institute 7463

Chester-Jensen Co. 5830

Chicago

Bakeware 6132

Christy Machine Company 6509

Cimcorp Automation Ltd. 6133

Cinchseal 7429

Cinnatopia 6227

ClearBags 6938

CLM Bakery System Srl

ad on Page 16-17

BOOTH #408

DIOSNA 1825

Dipasa USA Inc 7911

Disaronno Ingredients LLC 7852

Discovery Environmental Corp. 5365

Dispensa Matic Label Dispenser 6654

Display Pack 5021

Diversified Transportation Services 6417

DLA Naturals, Inc. 5134

Dlvry 7367

Doral Corporation 7165

Doran Scales, Inc. 2765

DoughTech 557, 657, 757

Douglas Machines Corp. 2345

Drader Manufacturing 917

Dreidoppel GmbH 5663

DSI Dantech 5627

dsm-firmenich 7747

Dubor USA 6946

Dunbar Systems, Inc. 1945

Duquesa S.A.S 7855

Durrer Spezialmaschinen AG 5022

Dynamic USA 7667

E.T. Oakes Corporation 2801

See ad on Page 31

Eaglestone Equipment 4155

East West Bakery Supply LLC 5555

Easymac Srl 444

EBPE-Pavailler 6263

ECD BakeWatch 5320

Ecolab 5208

Ecopack Canada Inc. 6557

Edhard Corp. 4125

EFCO

ElectriCities

Electrix

Electro

Embassy

Empire

Emsland

Enervex

Enjay

EnSight Solutions LLC 7171, 7271

Enzyme

Erika Record Baking Equipment 2857, 2957, 3156

Eurogerm 5538

Eurovanille INC. 5471

Eversys 5872

Exact Mixing 3811

Exceedient Foods 5113

EZSoft, Inc 5415

F2M 2017

FAB-MAC

Farhat

Fine

Fipan Brazil

Fish Oven and Equipment Corporation

Enhance Food Safety & Efficiency

Join us at Booth 5419 to see live demonstrations of our equipment!

Transform your bakery production line with the power of combined Metal Detection and Checkweighing Systems. Designed for heavy-duty applications, the Raptor BBK Combination System accurately inspects and weighs bags and cases weighing upto 25kg, delivering contaminant detection and weight compliance in one compact, high-performance unit.

Fresh

Freshly Squeezed 7457

Frigor Box International Srl. 8100

Fritsch, part of the MULTIVAC Group ............ 2901 See ad on Page 12

Fusek Flour Co. 5159

G & F Systems, Inc. 7113

G & I Products 6333

G&D Chillers, Inc. 8018

G. Cinelli-Esperia Corporation 1001

Garrido USA 1073

Gasparin - PFM Group 4454

Gatzelakis K. & Sons S.A. 7305

GEA Group 4255

See ad on Page 138

Gemini Bakery Solutions 2544

See ad on Page 54

General Mills 6439

GF Piping Systems 7704

Giusto Manetti Battiloro spa 6559

Givaudan Sense Colour 6616

Glanbia Nutritionals 5837

GLOBAL CORD LTD. 6908

Global Organics 7654

GlobalBake 3771

Glove2Go 6334

GNT USA LLC 6666

GOE-Amherst Stainless Fabrication, LLC 4117

Gold Coast Ingredients, INC. ........................... 7347

See ad on Page 104

Goodway Technologies Corporation 3477

Gourmet News, Oser Communications Group 7959

Gourmet Royal International 8011

Graco Inc. 5348

Graficas Salaet, SA 5913

Grain Craft 5369

Grain Millers, Inc. 6339

Grain Processing Corporation 5928

Grands Moulins de Paris 6362

Graphite Metallizing Corporation 8053

Grasslands Khorasan Inc. 6464

Great American Packaging, LLC 6748

Great American Pie Festival 2051

Great Western Manufacturing Co., Inc. ........ 2056

See ad on Page 89

Green Harvest Corporation 5408

Grex Airbrush 6262

Grupo Alpha 5613

Guittard Chocolate Company 7213

GYRDIS 7472

Habasit America 673

Hacco, Inc. 8148

HaF Equipment 4627

HaFcoVac 6413

Hagesana GmbH 7640

Hampton Farms 7449

Handan Haituo Machinery Technology Co.,L 6973

Handtmann, Inc. 325

Hansaloy LLC. 4017

Hapman 7716

Hardline Corporation 7474 This list, provided by IBIE, is accurate as of July 3. To see the most up-to-date version, please visit www.bakingexpo.com Booth 2901 Booth

• Direct Drive Cage Eliminates Chains

•Track Glide® Longer Belt Life

•Central Lubrication Longer Drive Life

•Patented (ABT) Auto-BeltTensioning

• Patented (TCS) Typhoon CleaningSystem

•Powerwash5000

HighPressureWasher

•WideBelt Support

UltraTrack System

•FailSafeAlert(FSA) On-Line Support

Booth

Imperial Design Technologies 7920

Imperial Printing & Paper Box Mfg. Co. 6536

Independent Bakers Association (IBA) 6808

Independent Ink- Print On Foods 7562

Industrial Bakery Equipment 4647

Industrial Magnetics, Inc. 6033

Industrial Matrix 7706

Infini-Mix Dynamic Mixing Solutions 7901

Ingia USA 5866

Ingredient Solutions, LLC 6571

Ingredion Incorporated 7147

Ingrid Cake’s 8202

Inline Plastics Corporation ..............................7847

See ad on Page 53

Innophos, Inc. 7238

Innoseal Systems, Inc. 6839

InnovaBack GmbH 7107

Inspiracion En Chocolate 7705

International Bakers Services 7713

International Precision Components 1875

International Trade Center 2055

Interstarch USA Inc 5138

Intralox, Inc. 2965

See ad on Page 5

IPCO 1311

See ad on Page 123

IRCA Group 6771

IREKS USA, Inc. 5663

Island Technologies 7174

Itaberco, Inc. 7733

Italsilo LLC 5462

Itcgard 8058

Iteca S.p.A. 670

J&K Ingredients 7138

See ad on Page 2

J. Rettenmaier USA LP 5513

JAC Machines, Inc. 5863

JanTec, Inc. 7672

Jebsen & Jessen Life Science 6231

Jiaxing Yue An Foods Co.,Ltd 7255

JLS Automation 3215

See ad on Page 91

Jogue Inc. 5509

John Hunt Bolton Ltd 5879

John King Chains 969

Jowat Corporation 5315

Kaeser Compressors, Inc. 2077

Kamyum Food (Cambodia) Co.., Ltd. 5149

Kardesan Firin Ekipmanlari End San 6873

Kawaguchi Bankin Co., Ltd. 877

KCI Newport, Inc. 5554

Keeki Co 6756

Kemin



years of partnership with the bakery industry.

 Energy efficient – lighter belt means lower carbon footprint.

 Fast, clean high power laser cleaning.

 Installations, upgrades, repair, maintenance and spare parts. Flat,

Lesaffre ................................................................. 2201

See ad on Page 57

Lindar Corporation 6738

Linde 5526

LinMot 3077

Lion Raisins 5266

Living Sky Grains 7575

Lloyd Pans 609

LorAnn Oils Inc. 5647

Louis Francois 5775

Lubriplate Lubricants Co. 5573

LVO Manufacturing Inc. 8019

Maber and Co. 7734

Machine Builders & Design Inc. 2665

Machinery & Equipment Company, Inc. 6551

Mae Innovation 5152

Magnetic Products, Inc – MPI 5812

Mai Tai, Yuan Bo Baking Supplies 8102

Maintain IQ - Software 6166

Malt Products Corporation ............................... 1917

See ad on Page 143

Manildra Group USA ..........................................6527

See ad on Page 80

Manufacturas Lenin 6267

Mar-Con Wire Belt Inc. 6468

Margarine Thibault Inc. 7016

Marroquin Organic International 7817

Masked Owl Technologies 8010

Master Martini USA 7647

Masterfnb Spain S.L. 5671

Matahari Spice 7833

Matfer Bourgeat Inc. 6632

Matiss Inc. 1057

Mausac Group 7408

Maverik Oils, LLC 5932

MECATHERM S.A. 2333

See ad on Page 149

Meelunie America Inc. 6314

Mekgida Sanayi Ve Ticaret Ltd Sti 7567

Memak Plastik Gida Makina San Tic A.S. 5565

Meritech 5265

Merrick Industries, Inc. 6209

Messer LLC 3255

Mesutronic Inc. 5163

Met Speed Label 6809

Mettler-Toledo 2473

Miba Star Ltd 7763

Michael Foods 5967

Micron Fiber-Tech 7820

Middleby Bakery Group 1025

See ad on Page 45

Midwest Engineered Systems, Inc. 1447

Midwest Specialty 7620

Millbio North America LLC 8147

Miller Milling Company 6319

Minebea Intec USA Inc. 5053

Minipan S.r.l. 3837

MiT Systems, Inc. 2668

Mitsubishi International Food Ingredient 7717

MIWE

MixSys, LLC 5319

MOI Foods USA 6917

Moist Tech ............................................................ 6651 See ad on Page 150

Molded

This list, provided by IBIE, is accurate as of July 3. To see the most up-to-date version, please visit www.bakingexpo.com

Moline manufactures the three core elements of yeast-raised donut systems in sheeting, proofing, and frying.

• Mid capacity/high flexibility or highest capacity systems available.

• Fully rounded technical support for operations, maintenance, and sanitation.

• Full washdown systems designed for 24/7 operation.

• Full offering of in-line finishing including glaze, icing, topping, sugaring and crunch.

Yeast-Raised Donuts

Cake Donuts Honeybuns

Odyssey Technical Solutions LLC 6522

OFS 6534

OK International Group 2045

Once Again Nut Butter 6229

Onego Bio 8007

Onmart Makine Ins Gida Tur San Tic Ltd. 7356

ORBIS Corporation 2065

Osage Food Products, Inc. 5874

Ossid 744

Oxycom 6907

Pacific Fruit Peru 5028

Pacific Plast LLC 6432

Pack Leader USA 5714

Pack2Pack Design 7638

Packint Chocolate Machines 7208

PackNWood 7822

Palsgaard, Inc. 4471

Pan Glo 2625

Panemor Makina San Tic Ltd Sti 7863

Panhandle Milling 7935

Panoramic 5619

Panovo Alimentaria 7409

Paris Gourmet 5463

Parker Sales and Service Inc. 1569

Pasteloso 7506

PastryStar 5308

PATCO Products LLC 5215

Paticeo (Patisseries Gourmandes) 6266

Pattyn ...................................................................... 765

See ad on Page 127

Paul Mueller Company 6521

Paulaur Corporation 6553

Pavoni Italia S.p.A. 7257

Paxxo Inc 8157

Pcdata Logistics Automation 2364

Pecan Grove Farms & Nursery 7547

Peerless Food Equipment 1631

Peninsula Plastics Company, Inc. 7663

Penny Plate, LLC 6435

Perfection Products 5139

Perfex 7505

Performance Fluids Ltd 1955

Pfeil & Holing, Inc. 5746

PFI 2865

Phildesco, Inc. 8014

Piovan Food & Powders 3470

Pizzey Ingredients 6062

Plan It Packaging Systems 1177

Plasticos y Alambres Rogama 7709

PME Cake Supplies 5927

POBCO, Inc. 2375

Poindexter Nut Company 6312

Point Five Packaging 5114

Polynova Nissen 6162

Powell May International 5980

POWER Engineers, Inc. 5831

Practical Baker - Kook-e-King 5146

Prater Industries 7838

Prathista International Inc 5249

PreGel America 7839

Premier Tech Systems

This list, provided by IBIE, is accurate as of July 3. To see the most up-to-date version, please visit www.bakingexpo.com

Restaurantware 6508

Retail Bakers of America 5847

Revent Incorporated 3565

Rexfab Inc. ........................................................... 3575

See ad on Page 43

Rheon USA, Inc. 1601

Richardson International 6739

Richmond Traders Inc. 7365

Riken Vitamin USA 7721

Risco USA Corporation 7611

RMS 7941

RMS Roller Grinder 7939

Robotray 4663

Rondo, Inc. 2845

Rossi North America 7957

Rotisol France Inc. 5237

Royal Houdijk 4466

Royal ingredients Group 6330

Royal Kaak 7013 See ad on Page 85

Russell Finex 7617

Ruwac USA 6646

RX Music 7768

Ryan Technology, Inc. 536

Rytec Corporation 7627

Sabitech Co. Ltd. 5027

Sacmi Packaging & Chocolate 7566

Sairem Corporation 7369

Saltek 6112

Saltwell Inc 5263

Salvi Chemical Industries Ltd. 5574

Sani-Matic 5655

Sanitech Corporation 5620 SASA 5931

Saskatchewan Trade & Export Partnership 6870

Satin Fine Foods, Inc. 6039

Schaeffer’s Oil 7771

Schmalz Inc. 5873

Schubert North America, LLC ........................... 201

See ad on Page 83

Schutte Bagclosures, Inc. 2076

Scoritech 6763

Scott Equipment Company 7940

SCP Packaging 793

Sealpump Engineering Limited 7009

Selas Heat Technology Company 3767

Select Custom Solutions 5363

Senon

Sensure

Sesotec,

SG Systems, LLC 7039

Shaffer Mixers 1637

Shandong Lonct Enzymes

This list, provided by IBIE, is accurate as of July 3. To see the most up-to-date version, please visit www.bakingexpo.com

Steelial Construction 3175

Steep Hill Equipment Solutions, Inc. 5346

Stellar 1211

Sterling Systems & Controls, Inc. 5727

Stone Enterprises 7105

StoneX Financial Inc., FCM Division 6421

Stonhard 8140

Stratas Foods 2868

Success Import USA 7004

Sudeep Pharma USA 5815

Sugaright 6927

Sugden Ltd 3452

Summit Foods, Inc 5119

Sunmix srl 6173

Sunrich Products LLC 7465

Sunshine USA Produce Inc 6462

Sunson Industry Group Co., Ltd. 7536

Suntaq International Limited 5570

Superior Bakery Systems 1373

Suzanne’s Specialties, Inc. 7031

SWECO 6820

Sweet Harvest Foods 7933

SYCSA 7407

Synova 2625

Syntegon Packaging Technology .................. 2165 See ad on Page 140

T&T Consulting & Eng. Inc. 8104

Taconic 7462

Tahitian Gold Co., Inc. 5140

Taizhou Yaos Packing Co.,Ltd. 7518

Tan Nhat Huong Co., Ltd. 6819

Tanis Food Tec 6768

TARBAL FOOD SL 7669

TAWI, A Piab Group brand 8146

TCF Sales 7139

TDI Packsys 5479

TeaAroma Inc. 6764

Technosilos Srl. 5011

TecnAlimentaria - Editrice EDF Trend Srl 7657

Tecnopool SPA 4055

See ad on Page 131

Tehmag Foods USA 1250

Texture Maker Enterprise Co. Ltd. 7555

Texture Technologies 5247

The Austin Company 4465

The Cupcake Cork 5475

The EnSol Group 956

The EVERY Company 8156

The Graceful Cookie 7741

The Henry Group Inc. 3201

See ad on Page 87

The Industrial Fumigant Company 6409

The Knock Shoppe 5523

The Mennel Milling Company 1310

The Teff Company 6915

The Timken Company 6972

The Unger Company 6026

The Wright Group 5473

ThunderBird Food Machinery 7130

Thymly Products, Inc. 6326

Tianjin Yisheng Paper Products Co., Ltd. 7422

Tielman North America LTD ........................... 7063

See ad on Page 7

Velox

Answering the Call

IBIE 2025 is the platform for innovation. Here’s a sneak peek at what bakers will discover on the show floor.

BY MADDIE LAMBERT

A certain je ne sais quoi is threaded throughout all segments of the baking industry, inextricably binding them into one unified front. While challenges may take different forms, their impact is shared among bakers and manufacturers of all calibers.

Since the previous IBIE show cycle, new and existing obstacles have rattled the industry, but ingredient suppliers, equipment manufacturers and service providers have worked harder to develop solutions, guided by grit, perseverance and creativity.

The Avant Food Media team continued its IBIE Booth Trailers video series to give attendees snapshots of the innovations they can expect at the Las Vegas Convention Center this fall. Check out the collection to get an early look at which not-so-hidden gems can be found on the show floor.

A variety of new challenges has manifested the need for ingredient solutions. Inflated egg prices are affecting a large portion of the industry, and commercial and artisan bakers are turning to suppliers for help. Egg substitutes, whether designed for complete or partial replacement, provide a cost-effective alternative to fresh, frozen and powdered whole eggs in a range of bakery applications — including breads, sweet doughs, cookies, cakes and bagels — and seamlessly

integrate into mixing systems ranging from open-bowl to continuous. Other solutions include wheat-based proteins, which can replace whole eggs in all-purpose bakery applications and are designed to provide structure, resilience and emulsification with a clean label.

A consumer push for cleaner labels has swept the industry, and with it, a subsequent demand for natural emulsifier alternatives. Bakers can meet this demand with enzyme-based solutions that replace traditional emulsifiers such as DATEM, SSL and mono- and diglycerides without impacting dough strength and moisture retention in various baked goods.

While consumers seek cleaner labels, they also shop for breads that will last longer in their pantries. Shelf-life extenders and natural mold inhibitors are game-changers for bread products in this space. Companies are incorporating these solutions into cleanlabel blends, pairing yeast-raised products with natural ingredients to preserve taste and shelf life while eliminating chemical (or chemical-sounding) additives.

WATCH NOW:

Scan the QR code to see the full collection of Booth Trailers.

On the Baking Expo show floor, various exhibitors will demonstrate how these cleanlabel blends can create a soft dough and provide improved machinability while extending product quality and freshness.

Sustainable packaging remains paramount among commercial bakers, but the topic takes on many forms. For some, sustainability means using renewable and recycled packaging materials. For others, it means greater flexibility.

In their bakery operations, manufacturers seek equipment that strikes a balance between sustainability and efficiency. Flowwrappers that reduce film usage during product changeovers, use less energy, and offer increased accessibility to facilitate maintenance and sanitation are just a few ways packaging equipment manufacturers are helping bakers meet their sustainability goals. Another way is decreasing film thickness, which reduces bag costs and plastic usage while also lowering a company’s extended producer responsibility.

A few key features for optimal eco-efficiency that can be spotted throughout the show floor are the advancements in horizontal flowwrapping, bagging technology, case packing and tray sealing. Attendees will find numerous exhibitors displaying innovations that enable companies to tackle their sustainability initiatives, whatever they may be.

Advanced automation is a fix for many challenges affecting all segments of the industry. With labor shortages on the rise, automation can provide a turnkey solution for filling staffing gaps by automating repetitive and labor-intensive tasks. Various tools developed to address this need, ranging from robotic assembly and AI integration, will be showcased throughout the Baking Expo.

Technology that simplifies training and maintenance will also be found on the show floor. Touchscreen HMI panels designed similarly to a cell phone or tablet interface require minimal training and deliver a more streamlined design for efficient drive control, parameterization, programming and analysis.

As with any operation, efficiency is key. Suppliers are prioritizing this need — whether it’s mixers, depositors, packaging lines or conveyors — and advanced automation will be front and center at IBIE for bakers seeking higher efficiency and throughput.

Baking industry suppliers are excited to share what they’re bringing to the Baking Expo, and Commercial Baking ’s Booth Trailers offer attendees a chance to start creating their own plan of attack before September and at the show. The pages ahead — with corresponding QR codes — provide the first steps in getting those IBIE wish lists ready. CB

Avant Food Media’s Booth Trailers offer attendees a glimpse into what they can expect to see on the IBIE show floor.

SUSTAINABLE PRACTICES FOR BAKERY PACKAGING

This year has been pivotal for sustainable packaging. Many large CPG companies set ambitious goals to enhance their packaging portfolios, but achieving these targets has proven more challenging than anticipated.

As we reach the midpoint of the year, numerous companies have had to revise their goals to more realistic timelines. This adjustment does not signify the end of sustainable packaging efforts; rather, it underscores the continuous effort required to achieve a circular economy. Companies should persist in evaluating their packaging portfolios to identify sustainable packaging solutions that can enhance their environmental impact. Here are some key strategies:

Eliminating problematic or unnecessary packaging

The baking industry has a significant opportunity to transition from multimaterial and unrecyclable paper/ plastic laminated products to recyclable monomaterial solutions. Multi-material packaging, which combines different types of plastic, paper and other materials, is nearly impossible to separate and contaminates the recycling stream. Additionally, it may not provide the necessary barrier properties for a longer shelf life, leading to increased food waste. Companies should review their packaging portfolios to identify and replace problematic or unnecessary packaging structures with monomaterial solutions that are right-sized for each application.

Down-gauging or right-gauging

Many bakeries may be using bags that are thicker than necessary. One of the easiest cost-saving opportunities is to reduce the film thickness to the minimum gauge possible without compromising performance. This not only helps reduce bag costs and plastic usage but also lowers companies’ extended producer responsibility (EPR). As more states introduce costly EPR legislation, it is crucial to reduce the packaging weight as much as possible. St. Johns Packaging is pushing the boundaries of multi-layer polyethylene extrusion and developing solutions that are rightgauged for each application while also maintaining recyclability.

Reducing virgin plastic

Reducing film thickness is a crucial first step in minimizing virgin plastic usage. However, it is also possible to

integrate recycled or bio-based content without compromising bag recyclability. St. Johns Packaging is a pioneer in this area, offering commercial solutions such as mechanical or advanced recycled content that comply with global food-contact regulations, as well as materials produced from renewable sources such as by-products from other industries. Both can result in an improved environmental impact. All these alternatives remain within the polyethylene family, ensuring the recyclability of the bag.

Commitment to sustainability

St. Johns Packaging is truly focused on offering sustainable and economically viable packaging solutions for the baking industry while also reducing food and plastic waste.

Let’s work together to make bakery packaging more sustainable.

IBIE SHOW FLOOR ON DEMAND

The triennial Baking Expo returns with renewed gusto and a range of exhibitor booths in tow. As the Western Hemisphere’s largest bakery tradeshow, IBIE exhibitors set the tone for the industry, showcasing solutions that combine fresh trends and sought-after improvements. Members of the industry have geared up for the much-anticipated event, and Avant Food Media’s Booth Trailers provide a sneak peek at what attendees can expect to see on the show floor. From enhanced automation to the latest in sustainability, here’s an exclusive look at some of the can’t-miss booths.

To see the full collection of IBIE Booth Trailers, scan the QR code.

Let’s have a crack at perfect packaging! Every cookie and cracker counts

Every cookie is important. Every cracker counts. And every single detail makes a difference. Explore our innovative packaging solutions for biscuits, cookies and crackers. Discover our cutting-edge Amplified Heat Sealing (AHS) technology that brings significantly higher speeds to standard heat seal film.

Visit our experts at booth 2165!

VISIT US AT BOOTH 2165!

IBIE Booth Trailers

Get an exclusive sneak peek at some of the booths that will be present at IBIE 2025. Before stepping foot onto the tradeshow floor, take a look at some of the companies and people in attendance at the Baking Expo.

AB Mauri is taking attendees back in time with not one, but two retro-themed booths. Connect with the company’s technical team to learn about egg replacement, fat and sugar reduction, and cleanlabel mold inhibition. Booth #1545 in the West Hall is the main hub, and Booth #5412 is in the North Hall. www.abmna.com

Ashworth | Booth #2101

Ashworth will showcase the latest developments in its spiral conveyor systems, which include metal and plastic belt lines, at Booth #2101. The company’s team will be available to listen to challenges attendees face and be ready to address operational belting needs. Stop by the booth to gather insights and take part in a smart technology demo. www.ashworth.com

Belshaw | Booth #3025

Belshaw, a 100-year-old company with a legacy of manufacturing donut machines, will launch its largest industrial production system to date, the 1300. The solution combines a fryer, proofer and depositor and is capable of producing up to 1,300 dozen donuts per hour. To experience the company’s complete donut production solutions for bakeries of any size and scale, visit Booth #3025. www.belshaw.com

AB Mauri | Booths #1545, #5412

Bettendorf Stanford | Booth #1011

Bettendorf Stanford, a family-owned and operated company since 1965, is bringing its array of packaging technology to the show floor. Attendees can explore Bettendorf’s latest innovations, including slicing and bagging technologies suitable for a variety of bakery products. The company invites bakers to visit Booth #1011 to learn more from its team of experts. www.bettendorfstanford.com

Cain Food Industries | Booth #1217

Cain Food Industries will showcase its clean-label line of products, ranging from antimicrobial blends to dough conditioners, at Booth #1217. The familyowned business has served the wholesale and retail baking industries for more than 50 years. Attendees are invited to meet with representatives and discuss the company’s latest innovations in clean-label bakery solutions. www.cainfood.com

Capway Automation | Booth #2825

Capway Automation, a leader in conveying and design technology, brings 85 years of experience in bakery machinery technology to IBIE. The company will shine a spotlight on its innovative equipment for commercial bakeries such as its Capway Captilever depanning system and various conveyor belts. Drop by Booth #2825 to learn more from the Capway team. www.capwayautomation.com

Coperion | Booth #1825

Coperion, an umbrella company for a vast range of brands, will divide its booth based on core capability zones. Zone 1 will encompass systems and ingredient automation; Zone 2 will cover innovative dough processing technologies; and Zone 3 will present solutions for dosing, decorating and cutting. Discover the possibilities from Coperion’s innovative suite of integrated solutions at Booth #1825. www.coperion.com

Lineup

Natural, Nutritious Sweeteners

• 1:1 functional replacement for up to 50% of cocoa powder

• Functional performance with real cost savings

• Naturally contains gluten and is dairy free

• Made in the USA

• Looks and tastes like honey at a fraction of the cost

• Made in the USA

• Vegan-verified — unlike honey

• Ready-to-eat blend crafted for efficiency and flavor

• Versatile solution for sweet & savory baked goods

• Made in the USA

• Dairy-based formulation

Delkor Systems | Booth #408

Delkor Systems, a leading North American robotic case packer manufacturer, is showcasing its latest generation of robotic bread case packing e quipment at Booth #408. On display will be the brand-new Combo Pro case packer, which packs both returnable trays and one-way corrugated shippers with layer shelf inserts. Visit the booth to learn more. www.delkorsystems.com

Formost Fuji | Booth #1500

Formost Fuji has been at the cutting edge of industry technology since the ’60s. The company will demonstrate its efficiency, sustainability and sanitation expertise at Booth #1500 and showcase innovative ways to bring product to and from its systems. Stop by to discover Formost Fuji’s latest advancements in horizontal flowwrapping and bagging technology. www.formostfuji.com

Fritsch | Booth #2901

Fritsch, part of the Multivac Group, has been supporting bakers from across the industry for nearly a century. The company welcomes visitors to Booth #2901 to check out its innovative dough handling s olutions and connect with Fritsch team members. Additionally, visitors can dive into Multivac’s cutting-edge packaging, labeling and inspection technologies. www.fritsch-group.com

Harpak-Ulma Packaging | Booth #400

Harpak-Ulma’s range of packaging technologies is designed for commercial bakeries of all sizes. At Booth #400, attendees will witness Harpak’s equipment in action, with the latest innovations in flowwrapping, case packing, tray sealing and more. Stop by the booth to talk with the team. www.harpak-ulma.com

The Smarter Way to Top, Fill, and Finish.

From batter to brownies, cookies to cheesecakes, our modular systems are built to deposit, decorate, and deliver — fast, flexible, and flawless. Rearrange the same equipment to match your production needs and scale on demand.

the same to match your on demand

Scan to see how we can add more to your line — and more to your bottom line.

IMA Ilapak and IMA Delta Systems | Booth #1045

IMA Ilapak and IMA Delta Systems, part of the IMA Flexible Packaging Hub, manufacture a range of product handling, feeding, picking, wrapping and bagging systems. With a focus on integrated solutions that fit a variety of baked goods, the two brands will exhibit multiple solutions, including a fully automated row removal and wrapping system at Booth #1045. www.ima.it/en/flexible-packaging-hub

JLS Automation | Booth #3215

JLS Automation continues its 70th anniversary celebration at IBIE 2025. The company’s hygienic robotic packaging solutions will be front and center at Booth #3215. Get a first-hand look at JLS’ pick-and-place robots and loading, cartoning, and case packaging technologies. www.jlsautomation.com

Kubota Brabender Technologie | Booth #4643

Kubota Brabender Technologie is utilizing IBIE to demonstrate its innovative ingredient metering equipment and systems, including a newly developed batching system. Attendees can stop by Booth #4643 to witness the equipment in motion, try an interactive augmented-reality experience, and talk with the Kubota Brabender team about discovering the right fit for their operations. www.kubota-bt.com

Lesaffre | Booth #2201

Lesaffre has a storied 170-year history of yeast making and develops additional ingredients including dough improvers, enzymes and sourdoughs. At the Baking Expo, the company’s expert R&D, technical, sales and marketing teams will be at Booth #2201 to meet and connect with bakers looking to fortify their operations. www.lesaffrebaking.com

First in Multimedia

We are the “OGs” of so accept no imitations We invented, executed and TechTalks,

We are the “OGs” of multimedia, so accept no imitations. We invented, executed and perfected TechTalks, Booth Trailers and Innovation Minutes.

are the media source for the commercial

We are the premier media source for the commercial baking industry.

TechTalks

Booth

Booth Trailers

Innovation Minutes

to our m ltimedia a c pt in ted e ec e a d e cte T h alks

our

Rademaker | Booth #3445

Rademaker, one of the first companies to specialize in baking industry solutions, is now a global leader in customized bakery equipment. From croissants and artisan breads to donuts and Danish, R ademaker’s solutions suit the needs of bakery operations both big and small. Visit Booth #3445 to get a look at Rademaker’s latest innovations for pizza, bread and pastry production. www.rademaker.com

Reading Bakery Systems | Booths #3801, #3811

Reading Bakery Systems (RBS) has been guiding the snack food industry for more than 130 years with high-performance ovens, sheeters, wirecut machines and more. RBS will display its Emithermic XE Oven on the show floor at Booths #3801 and #3811. Stop by to explore the company’s innovative equipment solutions for producing a wide variety of snack products. www.readingbakery.com

STORE SMART. STORE SAFE.

STORE SMART.

STORESAFE.

For

For over 40 years, Imperial Industries has set the standard in dry bulk and liquid storage. Our durable, precision-engineered tanks and silos deliver unmatched reliability for any application, giving you peace of mind every time. Discover why professionals trust Imperial. Contact our sales team today for a custom quote!

Rexfab | Booth #3575

Rexfab, which has designed and delivered automation tech to commercial bakeries since 1990, is bringing functioning automation lines to the show floor. This includes its newly upgraded artisanal bread line, fully sanitized conveying systems and dual spiral accumulation systems. Swing by Booth #3575 to see the lines in action and meet with the Rexfab team. www.rexfab.com

Royal Kaak | Booth #7013

Royal Kaak got its start in 1846 producing baking moulds for local bakers. Now, the solutions provider serves a worldwide customer base, providing sustainable food production systems for dough products. Visit Booth #7013 in the North Hall to witness Royal Kaak’s latest equipment for dough handling first-hand, from drum divider rounders to dough release systems. www.kaak.com

Schubert North America | Booth #201

Schubert North America will showcase the Flow Packer, its latest innovation in high-speed flowpacking and robotic pick-and-place technology, at Booth #201. The Flow Packer utilizes F4 guided robots for gentle product handling of delicate products such as pastries, cookies and croissants. Visit the booth to chat with the Schubert team and see the space-saving system in action. www.schubert.group/en

Sottoriva | Booth #713

Sottoriva is an Italian company known worldwide for its diverse range of high-quality bakery solutions. The company specializes in bread and roll equipment. Stop by Booth #713 to speak with expert technicians and watch live demonstrations of the company’s equipment capabilities. www.sottoriva.com

Tielman North America | Booth #7063

Tielman North America, an almost century-old company, provides high-performing, bakeable paper solutions. The company will showcase its sustainable and customizable baking cups, trays, liners and cases in an array of shapes, c olors and sizes. Swing by Booth #7063 in the North Hall to explore Tielman’s diverse product range. www.tielman.com

Wilevco | Booth #3015

Wilevco has provided the food processing industry with high-quality equipment and customer service for more than 50 years. During the Baking Expo, the company will lay out its core technologies for various applications at Booth #3015. Visit the Wilevco booth for an up-close look at its coding, marking and batter mixing innovations. www.wilevco.com

www.commercialbaking.com/subscription

Ad Index

The following advertisers appear in this issue. We encourage readers to reach out to these companies through the listed website or email for further information. This index is provided as a service to readers and advertisers, but Avant Food Media does not assume any liability for errors or omissions.

Please send any updates or corrections to info@avantfoodmedia.com

AB Mauri

www.abmna.com customerservice.abmauri@abmauri.com

Allied Bakery Equipment

www.alliedbaking.com steve@alliedbake.com

Amber Wave

www.amberwaveusa.com sales@amberwaveusa.com

AMF Bakery Systems

www.amfbakery.com sales@amfbakery.com

Ashworth

www.ashworth.com sales@ashworth.com

Automation

www.axisautomation.com info@axisautomation.com

Baxter Manufacturing

www.baxtermfg.com mike.mathis@baxtermfg.com

BC Williams

www.bcwilliams.com info@bcwilliams.com

Belshaw

www.belshaw.com info@belshaw.com

Bettendorf Stanford

www.bettendorfstanford.com jatkins@bettendorfstanford.com

www.blueprintautomation.com sales@blueprintautomation.com

Bread Partners

www.breadpartners.com info@breadpartners.com

www.crafttocrumb.com/subscribe

Brolite

www.bakewithbrolite.com s.delghingaro@broliteproducts.com

Baking Solutions

www.bundybakingsolutions.com info@bundybakingsolutions.com

www.cainfood.com sales@cainfood.com

www.capwayautomation.com sales@capwayusa.com

www.coperion.com/fhn info@coperion.com

Intralox 5

www.intralox.com customerservice.bakery@intralox.com

IPCO 123

www.ipco.com sales.us@ipco.com

J&K Ingredients 2 www.jkingredients.com sales@jkingredients.net

JLS Automation 91 www.jlsautomation.com sales@jlsautomation.com

Kaak 85 www.kaak.com jlaros@kaak.com

King Arthur Baking 4 8 www.kingarthurbaking.com bakeryfloursupport@kingarthurbaking.com

Koenig Baking Systems 25 www.koenig-rex.com info_usa@koenig-rex.com

Kwik Lok 27 www.kwiklok.com sales@kwiklok.com

Lallemand Baking 3 7 www.lallemandbaking.com baking@lallemand.com

LeMatic 3 www.lematic.com info@lematic.com

Lesaffre 57 www.lesaffrebaking.com b.hanes@lesaffre.com

Malt Products 143 www.maltproducts.com domenic@maltproducts.com

Manildra Group USA

www.manildrausa.com info@manildrausa.com

Mecatherm

www.mecatherm.fr/en info@mecatherm.fr

Middleby Bakery Group

www.middlebybakery.com nicole.plantenis@middlebybakery.com

MoistTech 150 www.moisttech.com/applications info@moisttech.com

Moline

www.moline.com sales@moline.com

Multivac/Fritsch 12 www.fritsch-group.com cecily.pickering@multivac.com

National Honey Board

www.honey.com honey@nhb.org

Niverplast

www.niverplastna.com m.finneran@niverplast.com

Northwind

www.northwindts.com matt.lugar@northwindts.com

www.oakes.com info@oakes.com

www.pattyn.com/en kristin.lofy@pattyn.com PMMI

www.pmmi.org info@pmmi.org Puratos

www.puratos.us infous@puratos.com

Rademaker

www.rademaker.com sales@rademaker.com

Reading Bakery Systems

www.readingbakery.com info@readingbakery.com

Reiser

www.reiser.com sales@reiser.com

Rexfab

www.rexfab.com rexfab@rexfab.com

www.schubert.group sales@schubert-na.com Sottoriva

www.sottoriva.com richwall@sottoriva.com

Spiromatic

www.spiromatic.com info@spiromatic.com

St. Johns Packaging

www.sjpack.com info@sjpack.com

Syntegon

www.syntegon.com info@syntegon.com

Tecnopool

www.tpfoodna.com info@tpfoodna.com

The Henry Group

www.thehenrygroup.com morgan.henry@thehenrygroup.com

Tielman Group

www.tielman.com rhonda@tielman.com

Van der Graaf

www.vandergraaf.com/cb info@vandergraaf.com

www.wilevco.com sales@wilevco.com

www.commercialbaking.com/adv ertise

www.crafttocrumb.com/advertise

The Only Constant

From show to show — though there are three years between IBIE cycles — the one constant truly is change. After all, who would have thought at IBIE 2019 that we’d soon be dealing with COVID? And not only were we still dealing with it going into IBIE 2022, but we also faced the supply chain disruption that threw lead times into total disarray.

This year, tariffs and the current administration’s Make America Healthy Again initiatives have been the changes the industry is primarily focused on. But what will happen next week, next month or next year just might be even harder to predict. The uncertainty it all creates has forced bakers and suppliers to accept and adapt to change. For everyone, that means planning ahead is more important — and more complex — than ever. We all need to look further out, but that can be really challenging, especially these days.

Let me put it this way: If I could predict what the world will look like three years from now, I’d probably be lounging on a beach somewhere instead of leading IBIE 2028 as committee chair. That said, I can promise you that change will happen.

But there’s a bright side; change spurs opportunity. At IBIE, that means the opportunity to engage with one another and gain not only a clear view of what’s happening but also insight into solutions to our shared challenges. To me, that’s the most exciting part of the Baking Expo. From every perspective, everyone has the ability to engage, collaborate and learn at IBIE, and that’s what will empower us to adapt and move forward.

We were talking about different things three years ago, and we’ll be talking about different things three years from now. No matter what happens, this show is designed to serve the needs of bakers — both commercial and retail — as well as exhibitors of every size and type. Show after show, IBIE will always be committed to shining a light on the needs of the industry. As a committee, we’re locked in on that, and we’ll never take our eye off the ball. CB

Allen Wright is the president of Hansaloy, a manufacturer of slicing blades and related equipment. He is a BEMA past board chair and vice chair of the IBIE 2025 committee. He will lead IBIE 2028 as committee chair.

INTERNATIONALBAKING INDUSTRY EXPOSITION

THE ART OF BAKING MADE SIMPLE.

At Corbion, the heart of baking lies in preserving the things that matter most—trusted relationships, product integrity, and authentic craftsmanship. It’s not just about holding onto what works; it’s about pushing boundaries and unlocking new growth opportunities.

IBIE is the perfect time to visit Corbion and learn how we help make clean-label, health-conscious, and specialty baking processes effortless through proven partnerships that bring cutting-edge innovation to your bakery. Corbion — We Preserve What Matters.