The industry united at IBIE 2010

The International Baking Industry Exposition (IBIE), which took place in Las Vegas last month, lived up to its tagline of “where the industry unites.” During the four days of the show, almost 20,000 attendees roamed the exhibit halls, which were filled with more than 700 bakery suppliers, and attended educational sessions that covered all aspects of the baking industry.

Innovation was on display as exhibitors showcased the latest equipment, ingredient and supply solutions. “IBIE has always been know for innovation, but these exhibitors took it to a whole new level. Clearly, we have raised the bar for the next generation of baking technology, and IBIE has solidified its positioning as the industry’s largest platform for new product launches,” said Mike Beaty, IBIE vice chairman and executive vice president of supply chain for Flowers Foods Inc.

The show committee also made great strides in achieving one of its primary objectives: bringing the entire grain-based food industry together. The Tortilla Industry Association (TIA) and the Retail Bakers of America (RBA) integrated their traditionally standalone events into the IBIE educational seminars. AIB International, the Bread Bakers Guild of America, the American Bakers Association and BEMA also joined forces with TIA and the RBA to offer the most robust, comprehensive educational conference to date. The seminar program, five times larger and broader in scope than the 2007 event, attracted a wide variety of bakers from across the industry spectrum.

The next IBIE will be held Oct. 6-9, 2013, in Las Vegas.

B.E.S.T. in Baking

IBIE 2010 was a show with a slew of new facets, including its inaugural B.E.S.T. (Becoming Environmentally Sustainable Together) in Baking awards. IBIE recognized 11 suppliers for their products and/ or services that fostered energy conservation, a reduction in water usage, a decrease in landfill waste, healthy living and/or a reduction of the overall impact on the environment. The 11 honorees were: Air Management Technologies Inc; American Pan-Bundy Baking Solutions; AmeriVap Systems; Banner- Day; Bedford Industries Inc; Colborne Foodbotics LLC; Danisco USA; HFA/Handi-Foil of America; JEROS USA; Lime Energy for Sara Lee; and Sara Lee and Horizon Milling. The suppliers received bamboo plaques in recognition of their efforts.

Gluten-free misconceptions

Shelley Case, RD, is author of the New York Times best-seller Gluten-Free Diet. Along with Glenn Gaesser, PhD., and Sylvia Melendez- Klinger, MS, RD, LD, she spoke on the growing national buzz around gluten free during a panel discussion hosted by the Grain Foods Foundation.

“It’s ironic that the perception is out there that gluten-free is good for weight loss,” she says. “One of the problems celiacs have when they adopt gluten-free is weight gain.”

She cites the glut of high caloric options in the gluten free market, made to be sweet to overcome flavor obstacles. Gluten-free has certainly captured the zeitgeist, but Case warns that the diet is only recommended for a very specific group of people– namely celiacs and those with gluten sensitivities, or wheat allergies.