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A Recap of the 2019 International Baking Industry Exposition (IBIE)

Every three years, bakery industry professionals from around the world gather to attend the International Baking Industry Exposition (IBIE). It’s where the next generation of bakery technology is launched, new innovations are unveiled and new trends begin. I had the opportunity to attend and walk the trade show floor for Anderson Partners Food Ingredient Marketing and got to see some of the industry’s latest products, services, and technology.

Here’s a quick recap of what made an impression at the event this year:

Artisan

ARTISAN

With demand booming for artisan baked goods, we saw several exhibitors showcasing and sampling artisan breads on the show floor. BakeMark had a large display of different breads, and Revant offered samples of Levain and Ciabatta bread. Other booths added a unique twist to the traditional artisan breads we have all come to know and love. Corbion offered Chocolate Salt Babka, Mango Ricotta Rye, and Matcha Challah, and each of these flavorful samples was a hit in my book!  

The Art of Baking

AB Mauri took an incredibly unique approach to their booth. Rather than focus their messaging on product offerings and capabilities, they focused on the “art” of baking and featured different activities and attractions relating to this theme. These activities included dough performers, a donut mosaic artist, a bread sculptor, an appearance of Duff Goldman from the Food Network, and a Flip Disc welcome board.

Automation

AUTOMATION

Several equipment and ingredient innovations have made an impact on the baking industry since the last IBIE in 2016. With less skilled workers taking over the roles once occupied by expert bakers, automation and turnkey solutions were prevalent at this year’s event, including several exhibitors showcasing their mixes and blends.

Plant-Based and Sustainability

I also noted that the plant-based trend made its mark on the show, and many exhibitors included plant-based meats with their samples. Corbion used a Beyond Meat burger slider, and DuPont Danisco offered an alternative meat option with its taco bar. Even though IBIE was a baking show, the trend was still present.

We also saw a lot of companies not offering collateral for attendees to take home with them. In an effort to cut down on paper usage, many companies provided electronic copies of their collateral or small sample materials for specific product information. Metal straws and reusable branded bags were also a popular gift at many booths.

What food ingredients or trends caught your attention? Comment below to share your thoughts. (For tips on preparing for your next food industry trade show, download our Trade Show Best Practices report.)

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