You may have noticed the countdown to the International Baking Industry Exposition (IBIE) 2010 widget on the American Bakers Association website. When the counter stood at 400, 300 and even 200 days there wasn't the sense of immediacy there is now that the counter is below 60 days. The United States and global baking industry will soon unite in Las Vegas for what promises to be a spectacular show.

As is the case in professional sports, there is no off-season for event planning. Shortly after the curtain closed on IBIE 2007, the wheels began to turn to make IBIE 2010 more relevant, exciting and important to the industry's future success. Since then, the IBIE committee, ably led by Rich Hoskins and Mike Beaty, the ABA and BEMA staff, show manager Smith Bucklin and marketing firm MDG, have done an outstanding job executing key elements of the enhanced IBIE 2010 show. New partners the Retail Bakers of America (RBA) and the Tortilla Industry Association (TIA) also have worked to add new elements and excitement.

The number on the IBIE 2010 widget is a reminder. It is a graphic representation of building excitement and anticipation. IBIE 2010 is almost here, and it is going to be nothing like anything the baking industry has ever seen. In addition to the latest in equipment, ingredient, distribution and support innovation for which IBIE is renown, there are many new features sure to grab the industry's attention.

“Where the baking industry unites”

Keeping true to their strategic goal of bringing the entire industry under one roof, show planners have partnered with RBA and TIA. This has made IBIE more inviting for retail and artisan bakers, tortilla manufacturers and other specialty niche markets of the baking industry, while remaining mindful of exhibitors' limited resources. IBIE also aims to deliver more international attendees than ever before with its International Buyer Program.

Education program

IBIE 2010's multifaceted education conference is five times larger than any previous program, with more than 50 sessions for every type of baker. This year's program has something for everyone hoping to improve their skills and increase productivity and profitability to grow their businesses. Many are complimentary, adding value to your IBIE registration.

Sustainability

IBIE 2010 is focused on sustainability and “going green.” Sustainable development remains a high priority for the baking industry. An exciting addition to the 2010 IBIE show is the B.E.S.T. (Becoming Environmentally Sustainable Together) in Baking initiative. The vision is to recognize suppliers that have implemented solutions to reduce energy use, improve water efficiency and recycling programs, decrease landfill waste and reduce their overall impact on the environment.

Baking competitions

New to IBIE is the addition of three prestigious baking competitions: the Louis Lesaffre Cup, the World Chocolate Master Regional Qualifier and the RBA Pillsbury Baker's Plus Grand Champion Creative Decorating Competition. Between the competitions and the dozens of live demonstrations taking place on the show floor, attendees can expect to find excitement around every corner.

IBIE is all about learning, networking, sharing ideas, developing partnerships and discovering new opportunities to bring back executable business strategies to your business. If you are in the baking industry, you can't afford to miss this show! You can't afford to wait three years. Your business can't wait that long to find out about the latest in bakery equipment and technology, cutting costs, increasing efficiency, ingredient innovations, consumer and product trends and ways to improve your bottom line.

See you at IBIE 2010. Stop by and see us at booth 5807.