Articles Tagged with ''IBIE''

As bakers add gluten-free lines or develop dedicated gluten-free facilities, specialized considerations must factor into operational features.

Submissions are open for the 2016 IBIE B.E.S.T. in Baking Program, highlighting sustainability advancements in bakery ingredients, equipment, packaging and logistics, as well as small and large bakeries.

At IBIE 2016, the American Bakers Association will sponsor content designed to enhance the commercial baker’s learning and show experience.

Show features and educational opportunities provide multiple avenues for bolstering operational strength and knowledge during IBIE 2016.

IBIE’s 2016 B.E.S.T. in Baking Program will highlight significant sustainability advancements related to bakery ingredients, equipment, packaging and logistics, as well as new awards for bakeries.

By the time you receive your December issue of Snack Food & Wholesale Bakery, 2015 will quickly be coming to a close, and one the biggest years in baking will soon begin.

With a new year just around the corner, you have likely endured a barrage of information of late related to trend predictions du jour, product characteristics estimated by pundits to see potential prevalence in the snack and bakery worlds in 2016.

The International Baking Industry Exposition (IBIE) has officially opened a call for speakers for its upcoming education program, which will run Oct. 8-11, the duration of the show.

Attendees and exhibitors can book their accommodations now online or by phone.

The International Baking Industry Exposition (IBIE) receives two national recognitions for its 2013 show.