2019S E P T E M B E R 8 - 11

As the exclusive media provider for IBIE, Sosland Publishing is

producing the offi cial print, web and mobile media products to

ensure your success before, during and after the show.

OFFICIAL IBIE MEDIA AND ADVERTISING

I B I E 2 0 1 9

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I AL M E D I A P R

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ENSURE YOUR SUCCESS AT THE SHOW!Research demonstrates that at large tradeshows, exhibitors that promote their participation and products

have greater success than exhibitors that don’t. Through targeted promotion, you reinforce your company

and your brands, inform attendees about the benefi ts of your products and tell them where to fi nd you in the

two massive halls.

Once again, Sosland Publishing is the offi cial IBIE media provider, producing the Innovation Showcase,

offi cial IBIE Show Directory and IBIE Today show dailies, as well as offi cial website and mobile app. These

incredibly valuable media resources off er unique opportunities to reach your target audience. Attract buyers

to your booth and provide the vital promotion you need — before, during and after the show — to maximize

your IBIE participation.

OF TRADESHOW ATTENDEES SAY THEIR MAIN REASON FOR ATTENDING IS TO SEE NEW PRODUCTS .

92%

OF TRADESHOW ATTENDEES KNOW WHICH EXHIBITS THEY INTEND TO SEE BEFORE THEY GET TO THE SHOW.76%

OF TRADESHOW ATTENDEES ARE INVOLVED IN THE PURCHASING PROCESS.81%

OF ATTENDEES FELT 2016 IBIE MEDIA OFFERINGS WERE INFORMATIVE.70%

OF ATTENDEES FELT THE 2016 OFFICIAL IBIE MEDIA OFFERINGS HAD THE MOST INFLUENCE IN DRIVING THEIR SHOW DECISIONS AND SUCCESS.

69%Source: Cypress Research Associates

Source: Cypress Research Associates

Source: Center for Exhibition Industry Research (CEIR)

Source: Center for Exhibition Industry Research (CEIR)

Source: Center for Exhibition Industry Research (CEIR)

Saturday, October 8, 2016 • IBIE • 1

TODAY’S EVENTS

AIB Technical Track8:30 a.m. - 9:30 a.m.- FSMA Readiness

9:45 a.m. – 10:45 a.m.- Food Safety Culture

11:00 a.m. - noon- Troubleshooting Bread Products

Retail & Retail Hands-On Tracks

8 a.m. – noon - All About Fondant- Cake Sculpture with Internal

Flame- The Modern Wedding Cake

8:30 a.m. - 9:30 a.m. - Fresh Perspectives – Bakery

Consumers- Edible Decorating Technology

9:45 a.m. - 10:45 a.m. - Clean Eating and the Bakery

Industry- Back to Basics

11:00 a.m. - noon - Product Pricing for Bakeries

Management Track9:45 a.m. - 10:45 a.m.- Track & Trace- Production Optimization

11:00 a.m. - noon- BEMA – Leadership: What’s all

the Buzz About?- Building Better Bakeries

Ingredient & Process Track8:30 a.m. – 9:30 a.m.- New Perspectives into Sugar

Reduction in Bakery- Shipper, Customer, 3PL Supply

Chain Demands

9:45 a.m. - 10:45 a.m.- The Future of Wholesale Baking

with Marijuana- Fundamentals of Baking- Protein and Fiber Fortification in

Bakery with Pulses

Sales & Marketing Track8:00 a.m. – 9:30 a.m.- Catching Up with Evolving

Shoppers for Baked Goods

11 a.m. – noon- Current Issues: Fats in Vogue,

Wheat Woes, Uh-Oh GMOs

The ONE Demonstration Theatre by Revent

10:30 a.m. – 4:30 p.m.

Fresh Take Talks11: 30 a.m. – 3 p.m.

SATURDAYOCTOBER 8, 2016www.ibie2016.com

OFFICIAL IBIE MEDIA PROVIDER

Navigating your world at historic showCrowds pouring into today’s much-awaited, sold-out 2016 Interna-tional Baking Industry Exposition (IBIE) will see a record number of exhibitors and experience an un-precedented selection of education sessions and interactive events.

In fact, this year’s IBIE is so jam-packed with new program addi-tions that even those cagey industry veterans who have attended sev-eral previous expositions may find themselves wondering how much they can do over the next four days at the Las Vegas Convention Center.

After years of reflection and months of tireless preparation, IBIE Committee members pulled out all of the stops for 2016’s new and im-proved show. As exhibitors nailed down their booths, revved up their equipment and scrambled to put on the final touches during the past week, show organizers are now see-ing all of their hard work come to fruition, according to Joseph Turano, IBIE vice-chair and president of Turano Baking Co., Berwyn, IL.

“This has been a very exciting year for us. We sold out the show for the first time in our history — with more than 1,000 exhibitors,” Mr. Turano observed.

As of noon Friday, attendance for IBIE 2016 is tracking 14% over IBIE 2013, which attracted more than 20,000 attendees and was then con-sidered by many industry observers one of the most successful shows in recent history. During the past three years, IBIE Committee members made a concentrated effort to ac-commodate those exhibitors looking to expand overseas and attendees searching to see the industry from a

global perspective, suggested Jorge Zárate, IBIE international task force chair and global operation and en-gineering senior vice-president for Grupo Bimbo, Mexico City.

“Our marketing efforts, coupled with the collaboration with the De-partment of Commerce’s Interna-tional Buyer Program, have really paid off,” Mr. Zarate said. “We have attendees hailing from more than 100 countries as well as several large del-egations from China, Japan, Mexico and Brazil, among others.”

Overall, show organizers ratcheted up IBIE 2016 to create a celebration of innovation upon a bedrock of educa-tion. In the concourse of the conven-tion hall, visitors can browse through 56 entries in this year’s Innovation Showcase, up from 48 in 2013. The education program has grown from a handful of offerings at IBIE 2007 to more than 90 seminars today. “Our programming is diverse, cutting edge and applicable to all segments of the industry,” said Andrea Henderson, IBIE education task chair and vice-president of Rondo.

The penultimate goal of this year’s 700,000-sq-ft exhibition — which

was expanded to accommodate de-mand from exhibitors — is not sim-ply to be bigger and better, according to Michael Cornelis, IBIE chair and vice-president of American Pan, a Bundy Baking Solution. Rather, he added, the focus has been to make this event the best in every facet imaginable.

“We have 340 new exhibitors this year who have never participated in our show before,” he aid. “This, cou-pled with that fact that we’ve grown our exhibit floor by more than 25%, is a testament to the value and impact of IBIE. “

Fred Springer, IBIE technology task chair and president of Burford Corp., added organizers are excited to unveil everything that’s new at IBIE 2016. “We’ve added so much value to the attendee experience through fea-tures like the IBIE IDEA Lab, which highlights innovation, the Global Cold Chain Alliance Pavilion, Bakers’ Dozen Cafe, Fresh Take Talks, and the All-American Tailgate Party tonight. Show participants will see something new, useful and inspirational at every corner of the convention center.”

— Sosland Staff

Exhibitors work on final preparations for IBIE 2016, which is sponsored by the American Bakers Association, BEMA and the Retail Bakers of America.

IBIE_SATURDAY_Live Edit Page Holding.indd 1 10/7/2016 5:32:49 PM

Sunday, October 9, 2016 • IBIE • 1

TODAY’S EVENTS

AIB Technical Track8:30 a.m. - 9:30 a.m.- Kill Step Validation of the

Baking Process for FSMA

9:45 a.m. – 10:45 a.m.- Food Labeling for US Import

11:00 a.m. - noon- Food Labeling Regulations

Retail & Retail Hands-On Tracks

8 a.m. – noon - Intro to Gumpaste Flowers- Airbrush Techniques Class- Stained Glass Isomalt

8:30 a.m. - 9:30 a.m. - Selling and Marketing Dessert

Bar Packages

9:45 a.m. - 10:45 a.m. - Tips, Tricks, Gadgets, and

Interesting Factoids

11:00 a.m. - noon - Online Marketing 101

Management Track8:30 a.m. – 9:30 a.m.- ABA- Todd Hale Mid-year

Update

9:45 a.m. - 10:45 a.m.- ABA- “The Millennial Shift”

11:00 a.m. - noon- BEMA- The High Cost of Poor

Training- ABA- Policy Priorities- ASB- Oven Profiling

Ingredient & Process Track8:30 a.m. – 9:30 a.m.- Fundamentals of Leavening- PHO Free Toolbox for Fats and

Oils- ASB- Solutions for the Natural

and Organic Baker

9:45 a.m. - 10:45 a.m.- An Overview of Grains

11:00 a.m. - noon- Clean Label: Meeting Consumer

Expectations

International Track8 a.m. – 9:30 a.m.-Exports 101: Ovens to Oaxaca,

Grains to Guangzhou

Bread Bakers Guild of America Track

8 a.m. – noon- Adding Artisan Breads to Your

Bakery

SUNDAYOCTOBER 9, 2016www.ibie2016.com

Cornelis, Turano break bread to open IBIE 2016

Rich in new developm ents, the In-ternational Baking Industry Expo-sition (IBIE) innovated for its open-ing ceremony, too. IBIE 2016 Chair Michael Cornelis and Vice-Chair Joe Turano cut a loaf of bread Sat-urday morning instead of snipping the traditional ribbon.

They and the IBIE Committee welcomed the waiting crowd that packed the Las Vegas Convention Center’s concourse to “a world-class show for all bakers and suppliers in every category of baking,” accord-ing to Mr. Cornelis, vice-president of American Pan, a Bundy Baking Solution. “It is the largest, most com-prehensive event in the grain-based foods industry and most important baking event in the world,” he said.

“For the first time in our history,” Mr. Cornelis added, “we have sold out our show floor, which means more innovations, more new tech-nologies and more solutions for all of you to experience here with us in the next four days.”

The 2016 event is the largest and most diverse ever. Show organizers filled its halls with many new fea-tures and events.

Mr. Turano, president of Turano Baking Co., Berwyn, IL, pointed to the Innovation Showcase nearby in the concourse, describing it as “our center for high-tech innova-tion [that] displays suppliers that offer leading-edge solutions and services to equip your business for the future.”

Part of that future is to expand the industry’s sustainability per-formance. “Another gold standard in the industry is actually green,” Mr. Turano said. Such efforts are featured by various initiatives that demonstrate the entire baking in-dustry’s commitment to becoming environmentally sustainable.

Mr. Turano extended a special welcome to international partici-pants, many brought to the show by the US Department of Commerce’s International Buyers Program.

“The innovation demonstrated by our industry suppliers will perhaps be especially appreciated by the in-ternational visitors who travel thou-sands of miles to get a first glimpse at the newest products, services and technologies in our industry,” Mr. Turano said.

Altogether, more than 100 coun-tries are represented at IBIE by at-tendees and exhibitors.

The heads of the show’s manage-ment committee thanked several individuals and organizations. Mr. Cornelis spoke of the contributions of the educational task force headed by Andrea Henderson, vice-presi-dent, Rondo, and Lynn Shurman, owner, Cold Spring Bakery, Cold Spring, MN, and education direc-tor of the Retail Bakers of America (RBA), calling the educational pro-gram “the gold standard in the bak-ing world.” He extended thanks to the show’s sponsors, the American Bakers Association, BEMA and RBA.

Mr. Cornelis also acknowledged the efforts of the entire IBIE com-mittee and staff. “You have done an amazing job,” he said, “and your hard work is appreciated and im-portant to this baking industry that we all love.”

Finally, Mr. Cornelis sent the ea-ger show-goers off into the halls, telling them, “Your world of oppor-tunity awaits!”

— Laurie Gorton, Baking & Snack

To open a show that breaks all previous records, IBIE 2016 Chair Michael Cornelis (center with microphone) and Vice-Chair Joe Turano (center left) cut a loaf of bread instead of the traditional ribbon.

OFFICIAL IBIE MEDIA PROVIDER

IBIE_SUNDAY_Live Edit Page Holding_.indd 1 10/8/2016 4:15:32 PM

Monday, October 10, 2016 • IBIE • 1

MONDAYOCTOBER 10, 2016

OFFICIAL IBIE MEDIA PROVIDER

MacKie, Brown see innovation shining through at IBIE 2016

TODAY’S EVENTSAIB Technical Track11:00 a.m. - noon- Formulating Bakery Products for

Hot Topic Trends

Retail & Retail Hands-On Tracks

8 a.m. – noon - Trends in Wedding Cakes- Easy, Fun Faces- WOW! Is that Buttercream?

8:30 a.m. - 9:30 a.m. - Business Basics for the Smart

Bakery Owner

9:45 a.m. - 10:45 a.m. - Unlocking Your Wedding Cake

Sales

11:00 a.m. - noon - Point of Sales Systems

Management Track8:30 a.m. – 9:30 a.m.- A Research Wish List- ABA- Energy Efficiency

Improvement

9:45 a.m. - 10:45 a.m.- ABA- Closing the Workforce Gap

11:00 a.m. - noon- Driving Your Business with

Accurate, Real-Time Information

- Understanding & Embracing Your Millennial Employee

Ingredient & Process Track8:30 a.m. – 9:30 a.m.- Developing a Common

Language for Baked Goods- The Secret Ingredient for

Visibility – RFID Tracking

9:45 a.m. - 10:45 a.m.- Fundamentals of Baking- Risk Management for Wheat

Flour Buyers- Artificial Intelligence and its

Applications in Professional Baking

11:00 a.m. – noon- Guide for the Gluten-free Baker

Food Safety & Sanitation Track

8:30 a.m. – 9:30 a.m.- Dust Mitigation

9:45 a.m. – 10:45 a.m.- Environmental Compliance and

Safety Best Practices

International Track11 a.m. – noon- Trends and Opportunities in the

Mexican Baking Market

www.ibie2016.com

Innovation. Innovation. Innovation.The mantra leading into Interna-

tional Baking Industry Exposition (IBIE) 2016 was clear. In the eyes of Robb MacKie and Kerwin Brown, the focus paid off in spades.

Mr. MacKie, president and CEO of the American Bakers As-sociation (ABA), and Mr. Brown, president and CEO of BEMA, dis-cussed successes achieved at IBIE 2016 in an Oct. 9 interview with the IBIE Show Daily, produced by Sosland Publishing Co. IBIE is co-sponsored by ABA, BEMA and the Retail Bakers of America.

From the latest in baking equip-ment and ingredient technol-ogy, heightened sophistication in booth displays and turbocharged education to important amenities such as the All-American Tailgate Party, more seating for visitors and seamless Wi-Fi, innovation was apparent in virtually every as-pect of this year’s IBIE, the execu-tives said.

“We really challenged exhibitors to bring their best innovation to IBIE this year,” Mr. MacKie said, “whether it is improved sanitation, reduced energy or cleaner labels. I’ve had opportunities to walk the show floor and have seen that’s what bakers are locking in on.”

Mr. MacKie cited a conversation with a ranking baking executive who said he’d already identified three new technologies he has directed his team to explore in follow-up discussions with the suppliers.

“That’s worth the show experi-ence,” he said. “That’s a winner to me. If every single one of our mem-bers is doing that, and I know they are, that’s huge.”

Impressing Mr. Brown was not only what was on display but how it was displayed.

“AB Mauri had a virtual reality interactive experience, Shick had a double-decker booth,” he said. “The fabric. The use of electron-ics. From an equipment side, they are using electronic video boards where you are able to go into the equipment, explode it in 3-D views and see how it operates. I saw a real step up of what people were putting into their booths like never before.”

Attendance at the show was strong with particular gains in in-ternational attendance, Mr. MacK-ie said. The number of exhibitors was up 30% from 2013. A larger in-ternational pavilion and expanded educational offerings, including the Fresh Take Talks (Booth No. 112) from the Grain Foods Foun-dation (Booth No. 110), were popu-lar draws.

Other enhancements included the Innovation Spotlight Theater and Expert Bar, the Baker’s Dozen Cafe and the All-American Tail-gate party. The cafe, located in the

middle of the show floor in the Central Hall and providing attend-ees a place to meet for meals or a rest, was modeled to a degree on iba, the big German show where full-service restaurants in the show halls are principal meeting places for equipment suppliers and poten-tial customers. Mr. MacKie said the cafe helps encourage visitors to stay put during meal times rather than leave for lunch. Similarly, more seating was strategically spread through the show.

The All-American Tailgate, spread across a large span of the exhibition floor, was a unique suc-cess, Mr. Brown said.

“I think we knocked it out of the park,” he said.

Attendance topped 2,000 at the event which featured games (from foosball to cornhole), food and libations.

“The party was an informal, casual networking event,” Mr. MacKie said, “an ice breaker where people could make plans for the rest of the show.”

— Josh Sosland, Milling & Baking News

Robb MacKie, president and CEO of American Bakers Association, and Kerwin Brown, BEMA’s president and CEO, cited multi-dimensional enhancements at IBIE 2016 versus previous shows.

IBIE_MONDAY_Live Edit Page Holding_.indd 1 10/9/2016 4:46:16 PM

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SHOW DAILIES RATES (INCLUDES 3 ISSUES)

Standard Ad Sizes: (Trim Size: 9” x 12”)Dailies Only Dailies (3x) +

Directory

Full Page $9,000 $10,7001/2 Page Island $6,750 $7,9001/2 Page (V) $6,250 $7,4001/2 Page (H) $6,250 $7,4001/3 Page (V) $4,500 $5,3501/3 Page (H) $4,500 $5,350

68% OF SHOW ATTENDEES FOUND THE IBIE TODAY SHOW DAILIES TO BE VERY USEFUL.

SHOW DIRECTORY RATES

Standard Ad Sizes: (Trim Size: 8” x 10”)Directory Only Directory +

Dailies (3x)Full Page $3,600 $10,7001/2 Page Island available with package only $7,9001/2 Page (V) $2,450 $7,4001/2 Page (H) $2,450 $7,4001/3 Page (V) $1,800 $5,3501/3 Page (H) $1,800 $5,350

Official Media Provider: Sosland Publishing

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OF SHOW ATTENDEES FOUND THE IBIE TODAY SHOW DAILIES TO BE VERY USEFUL.

MODEL EC1124 HIGH SPEED

ENROBING SYSTEM

BOOTH

3507

• FULL HIGH SPEED ENROBING OF BREAD DOUGH

• COMPACT FOOTPRINT TO FIT INTO EXISTING LINES

• FLEXIBLE SETUP FOR A VARIETY OF PRODUCT SIZES

• PATENT PENDING DESIGN TO PROVIDE END COVERAGE

• PORTABLE CANTILEVER SYSTEM FOR QUICK CHANGEOVERS AND SANITATION

Contact: Clay Miller, sales@burford.com • (405) 867-4467www.burford.com

Burford Corp. is excited to introduce the Model EC1024 High Speed Enrobing System. This patent-pending design allows for complete outside topping coverage of dough pieces on high-speed automated bread lines. The compact design allows it to � t into most existing lines. This portable cantilever enrobing system can be quickly moved o� ine for changeovers and sanitation.

Launch date: July 2016

MODEL EC1124 HIGH SPEED

ENROBING SYSTEM

35073507

MODEL EC1124 HIGH SPEED

ENROBING SYSTEM

BOOTH

3507

• FULL HIGH SPEED ENROBING OF BREAD DOUGH

• COMPACT FOOTPRINT TO FIT INTO EXISTING LINES

• FLEXIBLE SETUP FOR A VARIETY OF PRODUCT SIZES

• PATENT PENDING DESIGN TO PROVIDE END COVERAGE

• PORTABLE CANTILEVER SYSTEM FOR QUICK CHANGEOVERS AND SANITATION

Contact: Clay Miller, sales@burford.com • (405) 867-4467www.burford.com

Burford Corp. is excited to introduce the Model EC1024 High Speed Enrobing System. This patent-pending design allows for complete outside topping coverage of dough pieces on high-speed automated bread lines. The compact design allows it to � t into most existing lines. This portable cantilever enrobing system can be quickly moved o� ine for changeovers and sanitation.

Launch date: July 2016

MODEL EC1124 HIGH SPEED

35073507

PRISTINE 2000

BOOTH

7414

• SATISFY CONSUMER DEMANDS FOR SIMPLIFIED, CLEANER

INGREDIENT DECLARATIONS

• ENHANCE THE QUALITY, CONSISTENCY OF PRODUCTS

THROUGHOUT THE PRODUCTION PROCESS

• IMPROVE BOTTOM LINE WITH REDUCED FORMULA COSTS, LESS

WASTE AND IMPROVED MANUFACTURING PERFORMANCE

• APPLICATIONS INCLUDE WHITE PAN BREAD; WHOLE WHEAT BREAD,

BUNS AND ROLLS; FROZEN DOUGH; AND ARTISAN/SPECIALTY BREADS

Pristine 2000 is a new dough

conditioner for bakery products

that can be used to reduce or

replace unfriendly chemical

additives. This product enhances

mixing and machinability by

providing more tolerance and

dough strength. Pristine 2000

does not contain Ascorbic Acid

and allows bakers the flexibility

to optimize the acid levels

independent to the enzyme system

and the best balance between

performance and cost.

Ashley Robertson • bakery@corbion.com • (913) 888-4970

www.corbion.com/bakery

Launch date: Late 2015

UNISON SPECIALTY BREAD AND ROLL LINES

BOOTH5119

• OPERATES PARALLEL TO AMF HIGH-SPEED BREAD OR BUN LINES

• PROVEN SHEETING AND OPEN-GRAIN DIVIDING TECHNOLOGY

• UNMATCHED LINE FLEXIBILITY FACILITATES PRODUCT INNOVATIONS

• INTERCHANGEABLE MAKE-UP MODULES REDUCE COST OF PLANT

REDESIGNS• COMMON CONTROLS ENABLE EASY OPERATION AND CHANGEOVER

Contact: sales@amfbakery.com • 1-800-BAKERS-1www.amfbakery.com

For enhanced line flexibility, AMF introduces the Unison™ Specialty Bread and Roll Lines. By working in Unison™ with an AMF High Speed Bread or Bun System, we provide bakers the solution to grow their product offerings. From premium bread to artisan rolls, the Unison™ solution will increase your profitability by capitalizing on your current line.

Launch date: February 2016

4801 Main St. Suite 650 | Kansas City, MO 64112816-756-1000 • 800-338-6201 • Fax: 816-968-2878