Washington D.C. – When IBIE 2010 convenes in Las Vegas September 26-29, the industry’s top trade event will offer its most robust, comprehensive educational conference to date. The augmented seminar program, now five times larger and broader in scope than that of the previous event, is expected to attract a wide variety of participants from across the grain-based food industry.
Sponsored by AIB International, the Retail Bakers of America, The Bread Bakers Guild of America, the Tortilla Industry Association, the American Bakers Association and BEMA, the multi-faceted conference program includes more than 50 sessions designed to help participants improve product, productivity and profitability. According to Rich Hoskins, IBIE committee chair, “IBIE has always been regarded for the innovative and cutting-edge products andtechnologies that are launched on the expo floor. Now, it will bring the newest and best in baking industry information and technology to the classroom, too.”
The Tortilla Industry Association’s Technical Seminar, co-located with IBIE for the first time, will also integrate with the education program. TIA’s cutting-edge technical program addresses operational skills, safety regulations, quality control, plant efficiency and other important best practices, and gives participants timely information to capitalize on the fastest growing segment of the baking industry.
The collaboration among the diverse, highly regarded sponsoring organizations will allow retail and wholesale baking professionals to uniquely tailor a learning opportunity that’s right for their businesses and career objectives. Participants can choose from seminars in baking technology, food safety and security, business management and marketing, cake and cooking decorating, artisan bread making, healthy baking and more.
“Having these top-notch organizations a part of IBIE means we can offer attendees an incredible range of innovative learning opportunities,” said ABA president and CEO, Robb MacKie. “More than ever, we’re encouraging our members to bring a vertical team to IBIE. Whether their job function is engineering, research and development, plant management, or business management, there truly is something for everyone.”
As part of the ongoing initiative to attract more industry professionals from Latin America, IBIE and AIB International are also offering two classes in Spanish. Education sessions will begin daily at 8:30 a.m. and will end at noon (Saturday’s sessions will end later). Most sessions are complimentary with IBIE registration, with some seminars and hands-on sessions at an additional fee. -MOREFor more information on seminar descriptions, speakers, pricing and to register, attendees are invited to visit www.IBIE2010.com.
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Produced by the International Baking Industry Exposition, LLC and supported by the American Bakers Association, BEMA and the Retail Bakers of America, IBIE showcases the industry’s latest technologies, equipment and new product introductions.
Attendees include employees of: wholesale bakeries, suppliers and distributors; supermarket chains, central bakeries and commissaries; supermarket in-store bakeries; multi-store and single unit retail bakeries; intermediate wholesale bakeries; donut, pie, and cookie retailers; foodservice operators; tortilla producers; snack food producers; biscuit & cracker producers.
Exhibitors include manufacturers and suppliers of: baking/ food equipment and systems; ingredients, flavorings, spices & fillings; ingredient handling systems; packaging materials & systems; technology; sanitation equipment; transportation & distribution equipment; refrigeration equipment; business services.
Source: International Baking Industry Exposition
