As the Nevada sun bakes away at the hot, cracked desert earth, the perfect stage is set for the 2016 International Baking Industry Exposition (IBIE). Come October, more than 20,000 baking professionals from around the world will descend on Las Vegas to network, learn and discover the latest innovations in baking supplies, ingredients and equipment.

Also known as the Baking Expo, IBIE was founded more than 30 years ago by the American Bakers Association (ABA) and the Baking Equipment Manufacturers and Allieds (BEMA). In 2010, the Retail Bakers of America (RBA) joined the partnership. The triennial show is the largest baking trade show in North America and recognized worldwide as the grain-based industry’s largest, most comprehensive event, a “working show,” where millions of dollars of business are conducted daily. This year’s show will be held at the Las Vegas Convention Center from Oct. 8-11 and features more than 900 leading manufacturers and suppliers covering more than 700,000 square feet of exhibit space.

“We’re excited for attendees and exhibitors alike to see what’s new at IBIE with programs that better facilitate networking, hands-on learning and inspiration,” says Michael Cornelis, chairman of IBIE. “IBIE is proud to bring together all segments of the grain-based food industry, and we’ve revamped old favorites and added some fresh, exciting features to the mix for 2016 to ensure everyone—whether they’re first-time visitors or have been multiple times—has a truly exceptional experience.”

Show producers say a host of new and returning highlights are scheduled to create an even more engaging experience for attendees and exhibitors.

The expo will begin with the All-American Tailgate, which serves as the official kickoff event, taking place on the opening night of IBIE, Oct. 8 at 4:30 p.m., and provides an opportunity for networking with key colleagues and suppliers from around the globe. Held right on the show floor, tickets include unlimited drinks, tailgate-style food, music, interactive games and, of course, sports on big screens.

Also returning is the B.E.S.T. in Baking program. Standing for “becoming environmentally sustainable together,” the program is a competition that recognizes suppliers and bakers that foster energy conservation, reduced water usage, a decrease in landfill waste, healthy living and/or a reduction of the overall impact on the environment. The program will evaluate and acknowledge companies, both in pre-show promotions and at IBIE, that have made a commitment to sustainability through innovative products, services, technologies and programs.

Bakers can submit an application in the following categories: wholesale bakery (less than $50 million), wholesale bakery ($50 million+) and retail bakeries. IBIE 2016 exhibitors can submit entries in the following categories: ingredients, equipment, packaging and logistics.

A panel of judges that includes experts in sustainability and baking best practices will evaluate submissions based on environmental impact, innovation, feasibility, ROI and practical application to the baking industry.

This year’s expo will also feature an expanded educational program highlighting the latest techniques and strategies for streamlining wholesale operations, improving product quality and increasing profits. With more than 20 new seminars added, the show now includes more than 90 sessions focusing on the most relevant issues facing the industry today, featuring expanded content for upper management.

Speakers at the Baking Expo include baking business moguls Todd Hale, Lee Sanders and Ramon Rivera. The education program begins on Oct. 7 with RPIA’s Business of Baking for Beginners seminar and the Tortilla Industry Association’s two-day Technical and Management Conference, which addresses operation skills, safety regulations, quality control, plant efficiency and best practices for the baking industry’s fastest-growing market segment.

Seminars at IBIE 2016 are organized into targeted tracks: AIB Technical, Retail, Bread Bakers Guild of America, International, Management, Sales & Marketing, Ingredients & Processes, Food Safety & Sanitation, and Retail Hands-on (Cake & Pastry Decorating). Sessions are held daily from 8:30 a.m. to noon and in the evening to give attendees plenty of time to explore the latest innovations exhibited on the expo floor. Highlighted topics include:

  • Closing the Workforce Gap
  • The Future of Wholesale Baking with Marijuana
  • Baker’s Dilemma: PHO-free Toolbox for Fats and Oils
  • Preparations for Product Recalls
  • Clean Label: Meeting Consumer Expectations and Overcoming Baking Challenges
  • Mid-year Consumer Update with Todd Hale
  • ABA Governmental Affairs Update

“We take pride in creating a world-class educational program that provides the knowledge and insights critical to running a profitable wholesale operation,” says Andrea Henderson, IBIE committee member and education task force chair. “For more than a year, we’ve worked with industry partners and key stakeholders to put together the most comprehensive, in-depth program to date—one highly relevant for all employees at every level, from management to R&D, from bakery owner to the line worker.”

For more information about IBIE, or to register, visit