Baking&Snack - May 2013 - 100
At Baking Expo 2013,
innovation and entertainment take …
by Mari Rydings
F
Free pie, complimentary refreshments, live music,
a pizza aerobatic competition and the Best Raisin
Bread Contest all under one roof? Welcome to Baking
Expo 2013. This year’s International Baking Industry
Exposition (IBIE) will feature half a dozen shows within
the big show in addition to hundreds of exhibitors and
dozens of educational
seminars.
The buzz of anticipation
is undeniable as the industry prepares for the triennial event. The countdown
is on for Baking Expo
2013, (check out the clock
on www.ibie2013.com).
The doors open Oct. 6 at
the Las Vegas Convention
Center (LVCC), and the
innovation, excitement
and energy will be nonstop until Oct. 9.
Checking out the
show’s new features and
navigating the show
will be as easy as pie
with IBIE’s fully loaded
mobile app. Sponsored
by DuPont Health and
Nutrition (Booth No.
5821), the mobile app is
IBIE’s fully loaded IBIE 2013
mobile app will make life on the
show floor easy for attendees.
International Baking Industry Exposition
100
/ Baking & Snack / May 2013
available for iPhone, Android and Blackberry 10 devices
as well as via the web for all other mobile devices.
With a quick tap, attendees will have instant access
to a searchable exhibitor list and the ability to schedule
appointments with exhibitors. An interactive floor plan
with GPS navigation will help users get to their desired
destinations quickly and easily, while those looking for
something to do after hours can explore local information about Las Vegas, with the option of booking a hotel
room right from their phone. The app also includes show
features, Innovation Showcase submissions, the seminar
schedule and logistical information. And everything can
be saved to the app’s “My Event” section.
One of the biggest reasons people attend an industry
trade show is because they want to see the latest advancements in their industry. This year, the IBIE committee makes it easier to find out what’s new on the show
floor. The Innovation Showcase, a new feature at IBIE
this year, will highlight cutting-edge developments in
Ingredients, Equipment, Packaging and Safety that have
hit the industry in the past three years.
Show exhibitors can participate in the Innovation
Showcase by submitting up to three paid entries for
consideration. Each entry must meet the requirement
stipulating that for inclusion in the Showcase their
submission(s) must not have been exhibited at any previous IBIE show. This strict requirement ensures attendees experience the latest in industry advancements.
The Innovation Showcase will be located in a prominent area of the convention center’s lobby, allowing expogoers to explore at their leisure. Exhibitors with Showcase
entries can also be identified by the display placards in
their booths. Scannable QR codes on the placards will
instantly provide additional product information.
www.bakingandsnack.com
http://www.ibie2013.com
http://www.bakingandsnack.com
Baking&Snack - May 2013
Table of Contents for the Digital Edition of Baking&Snack - May 2013
Baking&Snack - May 2013
Table of Contents
Table of Contents
Editorial - New Age for Snacks
Newsfront - WFC takes action against ‘Gut Reactions’
Our reaction on ‘Gut Reactions’
Beefsteak bolsters Bimbo’s rye portfolio
News - Rudolph Foods founder passes away
In Brief
Correction
People
In Memoriam
Special Report - Solving the Commodity Conundrum
Too many audits? Tough!
Operations - In Service to the Sandwich
Immediate feedback
A ‘be prepared’ attitude
Trends - Symbols of Quality
Inherently kosher
Polarizing kosher labels
Formulation - Bridging the Dietary Deficit Gap
Invisible fibers for baked foods
Solving for solubility
Formulation - Beyond BLV and BBQ
Enhancing whole grains
Formulation - Why Swap Honey for Sugar
Q&A: Financial Investment
Equipment - Finishing Flourishes Add Value
Dusting product with fines like flour
Dazzling with drizzles
Operations - Seeking the Sweet Spot
Keeping it together without gluten
New frontiers for making sweet goods
Equipment - Ensuring Accurate Deliveries
Using robotics in distribution
Q&A: Sustainable Sanitation
Q&A: Prison Bakeries
IBIE 2013 - Center Stage
SFA - A Snacking-good Time
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - May 2013 - Baking&Snack - May 2013
Baking&Snack - May 2013 - 2
Baking&Snack - May 2013 - 3
Baking&Snack - May 2013 - 4
Baking&Snack - May 2013 - 5
Baking&Snack - May 2013 - 6
Baking&Snack - May 2013 - 7
Baking&Snack - May 2013 - 8
Baking&Snack - May 2013 - Table of Contents
Baking&Snack - May 2013 - 10
Baking&Snack - May 2013 - Table of Contents
Baking&Snack - May 2013 - Editorial - New Age for Snacks
Baking&Snack - May 2013 - 13
Baking&Snack - May 2013 - Beefsteak bolsters Bimbo’s rye portfolio
Baking&Snack - May 2013 - 15
Baking&Snack - May 2013 - Correction
Baking&Snack - May 2013 - 17
Baking&Snack - May 2013 - 18
Baking&Snack - May 2013 - 19
Baking&Snack - May 2013 - 20
Baking&Snack - May 2013 - In Memoriam
Baking&Snack - May 2013 - 22
Baking&Snack - May 2013 - Special Report - Solving the Commodity Conundrum
Baking&Snack - May 2013 - 24
Baking&Snack - May 2013 - Too many audits? Tough!
Baking&Snack - May 2013 - 26
Baking&Snack - May 2013 - 27
Baking&Snack - May 2013 - 28
Baking&Snack - May 2013 - 29
Baking&Snack - May 2013 - Operations - In Service to the Sandwich
Baking&Snack - May 2013 - 31
Baking&Snack - May 2013 - Immediate feedback
Baking&Snack - May 2013 - 33
Baking&Snack - May 2013 - 34
Baking&Snack - May 2013 - A ‘be prepared’ attitude
Baking&Snack - May 2013 - 36
Baking&Snack - May 2013 - 37
Baking&Snack - May 2013 - 38
Baking&Snack - May 2013 - 39
Baking&Snack - May 2013 - 40
Baking&Snack - May 2013 - Trends - Symbols of Quality
Baking&Snack - May 2013 - Inherently kosher
Baking&Snack - May 2013 - 43
Baking&Snack - May 2013 - 44
Baking&Snack - May 2013 - 45
Baking&Snack - May 2013 - Polarizing kosher labels
Baking&Snack - May 2013 - 47
Baking&Snack - May 2013 - 48
Baking&Snack - May 2013 - Formulation - Bridging the Dietary Deficit Gap
Baking&Snack - May 2013 - 50
Baking&Snack - May 2013 - 51
Baking&Snack - May 2013 - Invisible fibers for baked foods
Baking&Snack - May 2013 - 53
Baking&Snack - May 2013 - Solving for solubility
Baking&Snack - May 2013 - 55
Baking&Snack - May 2013 - 56
Baking&Snack - May 2013 - Formulation - Beyond BLV and BBQ
Baking&Snack - May 2013 - 58
Baking&Snack - May 2013 - 59
Baking&Snack - May 2013 - 60
Baking&Snack - May 2013 - 61
Baking&Snack - May 2013 - Enhancing whole grains
Baking&Snack - May 2013 - 63
Baking&Snack - May 2013 - 64
Baking&Snack - May 2013 - Formulation - Why Swap Honey for Sugar
Baking&Snack - May 2013 - Q&A: Financial Investment
Baking&Snack - May 2013 - 67
Baking&Snack - May 2013 - 68
Baking&Snack - May 2013 - Equipment - Finishing Flourishes Add Value
Baking&Snack - May 2013 - Dusting product with fines like flour
Baking&Snack - May 2013 - 71
Baking&Snack - May 2013 - 72
Baking&Snack - May 2013 - 73
Baking&Snack - May 2013 - Dazzling with drizzles
Baking&Snack - May 2013 - 75
Baking&Snack - May 2013 - 76
Baking&Snack - May 2013 - Operations - Seeking the Sweet Spot
Baking&Snack - May 2013 - 78
Baking&Snack - May 2013 - 79
Baking&Snack - May 2013 - Keeping it together without gluten
Baking&Snack - May 2013 - 81
Baking&Snack - May 2013 - New frontiers for making sweet goods
Baking&Snack - May 2013 - 83
Baking&Snack - May 2013 - 84
Baking&Snack - May 2013 - Equipment - Ensuring Accurate Deliveries
Baking&Snack - May 2013 - Using robotics in distribution
Baking&Snack - May 2013 - 87
Baking&Snack - May 2013 - 88
Baking&Snack - May 2013 - 89
Baking&Snack - May 2013 - 90
Baking&Snack - May 2013 - Q&A: Sustainable Sanitation
Baking&Snack - May 2013 - 92
Baking&Snack - May 2013 - 93
Baking&Snack - May 2013 - 94
Baking&Snack - May 2013 - 95
Baking&Snack - May 2013 - 96
Baking&Snack - May 2013 - Q&A: Prison Bakeries
Baking&Snack - May 2013 - 98
Baking&Snack - May 2013 - 99
Baking&Snack - May 2013 - IBIE 2013 - Center Stage
Baking&Snack - May 2013 - 101
Baking&Snack - May 2013 - SFA - A Snacking-good Time
Baking&Snack - May 2013 - 103
Baking&Snack - May 2013 - 104
Baking&Snack - May 2013 - Events
Baking&Snack - May 2013 - Innovations
Baking&Snack - May 2013 - Ingredient News
Baking&Snack - May 2013 - Products & Packaging
Baking&Snack - May 2013 - 109
Baking&Snack - May 2013 - 110
Baking&Snack - May 2013 - Patents
Baking&Snack - May 2013 - New on the Shelf
Baking&Snack - May 2013 - 113
Baking&Snack - May 2013 - Marketplace
Baking&Snack - May 2013 - 115
Baking&Snack - May 2013 - 116
Baking&Snack - May 2013 - 117
Baking&Snack - May 2013 - 118
Baking&Snack - May 2013 - 119
Baking&Snack - May 2013 - 120
Baking&Snack - May 2013 - Ad Index
Baking&Snack - May 2013 - New Product Spotlight
Baking&Snack - May 2013 - 123
Baking&Snack - May 2013 - 124
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