Baking & Snack - November 2007 - 8

EDITORIAL
EDITORIAL STAFF
Executive Editor
Laurie Gorton
lgorton@sosland.com
Editor

Nine Times Around
his year's International Baking Industry Exposition marked my ninth such event:
one at Atlantic City, seven at Las Vegas and now one at Orlando. And it wasn't only
the change of venue that was different this time around.
My colleague Josh Sosland, executive editor of Milling & Baking News, called it
right when he observed, "The timing of the 2007 Baking Expo simply could not be better."
Problems outside the industry's control troubled the previous two Expos: The 9/11 terrorist attacks limited visitor participation at the 2001 show, and the low-carb no-carb diet
fad ate into industry revenues during 2004. This year, however, whole grains and renewed
consumer interest in baked foods set the stage for a noteworthy event.
I've already received e-mails from exhibitors calling the show "a huge success." Attendance
numbers may have been down a bit, but most of the comments about visitors indicated that
"the right people were there."
It will take me some time to sort out what I saw of the technology brought to Orlando
by the exhibitors. One thing that caught my attention was the freezer-to-oven concept in
formulating. Several exhibitors discussed this idea. And backing it up was new equipment
designed to handle the thawing, retarding and prooﬁng processes in one unit.
Here, too, were improvements in ﬂexible manufacturing such as adding "free pan"
capability to serpentine prooﬁng and baking systems. Today's highly productive rotary
bread and bun dividers came to Expo boasting new capabilities. Choices in stone-hearth
ovens increased as well. An awe-inspiring array of robots showed up to manage many
different applications, especially in packaging.
"Green" building approaches and sustainability also entered the discussion as several
architectural design ﬁrms joined IBIE exhibitors in a major way.
Although the scent of cinnamon and donuts hung in the air at the Orange County Convention Center, the juggernaut of health-and-wellness rolled through this show like it has
most others for the past few years. The concepts and ingredients behind functional foods got
a good hearing from the baking industry. Whole grains seemed to be everywhere along with
resistant starch and zero-trans oils. Enzymes continued to broaden their applications; having
conquered shelf-life extension, they are now moving into partial replacement of emulsiﬁers.
Work on the Show Daily issues kept the Sosland editors and design staff busy, but
there was still time to explore the exhibits, greet old friends, make new acquaintances
and trade gossip.
For the early birds doing show set-up, Florida provided plenty of heat and humidity
to go around. But Freeman, the show's exhibitor service coordinator, worked hard to get
booth materials into the hall as early as possible, allowing many exhibitors to get ready in
record time. Because a number of IBIE exhibitors also participated in Pack Expo, Freeman
organized a caravan to transport booth materials to Las Vegas
for that event, which opened just ﬁve days later.
Looking ahead, the IBIE Management Committee announced that Expo is headed back to Las Vegas next time, set
for Sept. 26-29, 2010. But in an interesting development, the
group said it wanted feedback from visitors and exhibitors alike
about the site for IBIE 2013: Should this event stay in Las Vegas
or alternate with Orlando?
An interesting time was had by all. See you in three years
at Las Vegas!
- Laurie Gorton, executive editor
lgorton@sosland.com

10 / BAKING & SNACK / November 2007

Steve Berne
sberne@sosland.com

Managing Editor

Holly Bradley
hbradley@sosland.com

Associate Editor

Jennifer Barnett Fox
jfox@sosland.com

Associate Editor

Kimberlie Clyma
kclyma@sosland.com

Senior Editor

Shane Whitaker
swhitaker@sosland.com

Contributing Editors:

Columnists:

Donna Berry
Rebeca López-García
Richard F. Stier
Jim Kline
jkline@theensolgroup.com
Anne Giesecke, Ph. D.
info@a-dpolicyanalysis.com
Theresa Cogswell
bakercogs@sbcglobal.net

DESIGN STAFF
Design Services Manager

Sadowna Conarroe

Designer

Jennifer Cheek

Manager of Advertising Design
Classiﬁed Ad Layout

Becky White

Christina Sullivan

Design Team Assistant

Steve Piatt

PUBLISHING STAFF
Chairman
Charles S. Sosland
Vice-chairman
L. Joshua Sosland
President
Mark Sabo
Publishing Director
G. Michael Gude
Publisher
Paul Lattan
Vice-President,
Chief Financial Ofﬁcer
Melanie Hepperly
Audience Development Director Don Keating
Advertising Manager
Nora Wages
Ad Materials Coordinator
Debbie Maniez
Digital Systems Analyst
Marj Potts
Circulation Manager
Sheryl Morrow
Marketing Communications
Manager / Reprint Manager
Carrie Fluegge
Editorial and Midwest Sales Ofﬁce
4800 Main St., Suite 100, Kansas City, MO 64112
Phone: (816) 756-1000; Fax: (816) 756-0494
E-mail: BakingSnack@sosland.com
Internet: http://www.bakingbusiness.com

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Baking & Snack - November 2007

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