Bob Hansen, Manager of Technical Services, discusses how Briess Malt & Ingredients qualified for the B.E.S.T. in Baking Program in the Ingredients Category.
IBIE 2016 was bigger and better than ever, offering the best of the baking industry today under one roof.
October 26, 2016
The 2016 International Baking Industry Exposition (IBIE)—the most comprehensive event in the Western Hemisphere for the grain-based food industry—recently wrapped up its largest show ever at the Las Vegas Convention Center.
For this year’s International Baking Industry Exposition (IBIE), Snack Food & Wholesale Bakery again partnered with IBIE to produce a new, improved and expanded B.E.S.T. in Baking Program.
In today’s bakery industry, a diverse and wide-ranging collection of initiatives come together under the umbrella of environmental sustanability, touching on equipment design, bakery management, ingredient sourcing, product packaging, operational logistics and more.
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.
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.
No, it’s not snowing yet, but the surge of activities the fall months bring in the baking and snack food sectors can sometimes feel like a blizzard. The amount of new offerings from the exciting International Baking Industry Exposition (IBIE) 2013, Oct. 6-9 at the Las Vegas Convention Center in Las Vegas, was intense.
