Food & Food Equipment News

United Fresh Report Highlights Foodservice Menu Trends for Fresh Produce

The summer 2017 issue of United’s Fresh Insights for Foodservice report, a quarterly publication from United Fresh showcasing the latest innovations in fresh produce use in foodservice, as well as the creativity of chefs and foodservice operations in incorporating fresh fruits and vegetables to create flavorful and vibrant menus, is now available.

The report features “In Season” and “On the Horizon” updates, which are dedicated to the commodities and menu items that are currently on summer menus as well as items that will be featured in winter 2018 menus. “In Season” focuses on the variety of tropical fruits, along with endive, that are influencing warm weather menus, as well as on-trend premium cold pressed juices.

Looking ahead to winter 2018, “On the Horizon” highlights avocados, potatoes and unique ways that winter produce items are topping pizzas. “The winter season provides a prime opportunity to feature produce in menus,” said Jeff Oberman, Vice President of Trade Relations for United Fresh Produce Association. “Planning for menu promotions start months in advance, and produce companies should begin reaching out now to foodservice distributors and operators to develop exciting menu items that will capitalize on the coming holiday season and special events like the Super Bowl.”

“Top Chain Trends” spotlights menu items featuring sweet corn, onions and blueberries. Finally, the “View from Above” section looks at ways in which hotels are using produce to elevate their guests’ dining experience, featuring an interview with 2017 Produce Excellence in Foodservice Award winner Chef Matt Smith, CEC, Executive Chef of the Sheraton Columbus Hotel at Capitol Square.

“Consumers are looking for healthy options when they travel,” said Oberman. “Fresh produce can play a key role in hotels’ ability to provide healthy and flavorful menu options.”

Fresh Insights for Foodservice is developed in partnership with Datassential, a leading market research firm dedicated to the food Industry, using data from its extensive menu database, MenuTrends. Incorporating feedback and input from the United Fresh Retail-Foodservice board, the report provides United Fresh Members and the broader industry a comprehensive look at how chefs and restaurants are featuring fresh produce on their menus. The report is sponsored by Tanimura & Antle.

Fresh Insights for Foodservice is free to United Fresh Members and $50 to non-members. To order the report, visit www.unitedfresh.org.

Nature’s Original Plant-Based Protein Goes ‘Beyond The Burger’ at International Bison Conference 2017

Move over bison burgers and sliders. The ‘steaks are on’ for expanding bison options for today’s health-conscious carnivores. On July 5, 2017, more than 600 bison ranchers will learn firsthand how to go ‘beyond the grind’ at the International Bison Conference in Big Sky, Montana, with butcher and author Adam Danforth, EatingWell Editor-in-Chief Jessie Price and ARCANA Restaurant’s Kyle Mendenhall.

"The first heritage animal is bison and, like so many others, we truly must eat them to save them,” Danforth said. “As North America's primal protein, bison’s clean, nutritious meat will support the health of citizens while responsible husbandry of the animals will regenerate landscapes and preserve farmland." 

WHO:  Three culinary muses have joined forces to create entirely new bison cuts and steaks, and demonstrate how to prepare them for optimum flavor:

• Adam Danforth, James Beard Winner 2015 for his book Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering, and International Association of Culinary Professionals (IACP) award-winning author of two books about slaughtering and butchering livestock
• Jessie Price, EatingWell Editor in Chief and IACP and James Beard award-winning journalist and cookbook author
• Chef Kyle Mendenhall, Executive Chef at ARCANA Restaurant in Boulder, Colorado, Chefs Collaborative member and producer of outdoor adventure cooking show Backcountry Gourmet

WHAT:  Consumers and chefs can help restore the bison herd in North America by eating bison more often. The butcher, the chef and the journalist will showcase through a live butchery demo, Big Green Egg cooking presentation and active Q & A  how to go ‘beyond the burger’ using lesser known cuts like flank, ribeye cap and even the hump for delicious new riffs on bison cooking.  Recipes will be posted at www.bisoncentral.com. 

WHERE: The Huntley Lodge (outside the Pavilion Tent)

  50 Big Sky Resort Rd, Big Sky, MT 59716 

WHEN: Wednesday. July 5, 4:30 – 5:30 p.m.

WHY: The National Bison Association and Canadian Bison Association, in partnership with the Intertribal Buffalo Council and Wildlife Conservation Society, will also make a live news announcement at the IBC on Weds. morning stating the new, audacious goal for bison restoration in North America and how to make it happen. With this goal in mind, teaching consumers how to prepare, cook and enjoy bison will be critical in growing the herd to help meet this goal.

"Bison is truly nature’s original plant-based protein,” Danforth said.  “Helping these majestic animals reclaim their position in North American landscapes will benefit farms and environments while the nutritiously lean meat will aid in the health of citizens."

HOW: In addition to the live event at IBC, recipes demonstrated will be posted on www.bisoncentral.com and shared via Instagram Story at @eatingwell.

For more information on the ‘Beyond the Burger’ Culinary Event or IBC, contact Emily Smith at Fresh Ideas Group via phone 303.903.4970 or email [email protected] and visit www.ibc2017.com.

Registration for Fresno Food Expo Now Open

Exhibitor and buyer registration for the 2017 Fresno Food Expo is now underway. The seventh annual event will include expanded exhibitor and buyer platforms aimed at building greater opportunities for central California food and beverage companies to connect and do business with retail and foodservice buyers. These efforts will continue to forge a path that will bring together the region’s food industry leaders to demonstrate, and bring recognition to, the depth and strength the region carries in the global food industry. Nearly 50 percent of the Expo show floor is already filled with returning exhibitors with more than 150 exhibitors and 950 key pre-qualified domestic and international buyers expected to participate.

Kicking off in the spring as part of an expanded exhibitor platform, the Expo will host an exclusive exhibitor gathering that will invite all central California food and beverage companies who have participated, or plan to participate in the Expo, to share in the value of a nationally-recognized business seminar. This first-time event will feature a keynote speaker that will address the needs of businesses throughout the region including topics such as professional leadership, training and motivation. Furthermore, the Expo will continue to include educational training opportunities for current exhibitors throughout the year on varying topics.

Through the Expo’s own awards programs, the region’s innovation will continue to be celebrated and recognized through the New Product Awards presented by Baker Peterson Franklin CPA, LLP, which has debuted over 160 new products from Valley-based companies since the showcase began in 2013. Most recent awards include the 2016 winners, Aubrey’s Jerky, made with real beef heart, who took home first place buyer’s choice award category, and ARO Gourmet Pistachio’s, made with Himalayan Pink Salt, who took home the people’s choice award.

Also returning to the Expo will be the Fred Ruiz Entrepreneurial Award. Named in honor of Fred Ruiz, founder of Ruiz Food Products, Inc., this award recognizes companies who have the same vision and qualities that took Ruiz Foods from a small, family start-up to the largest frozen Mexican food manufacturer in the United States. Lanna Coffee Co., a Fresno-based coffee company who sources its beans from Thailand to support economic stability in the villages where the beans are grown, was named the 2016 winner.

These award-winning exhibitors who represent some of the very best food and beverage companies in the nation, in addition to innovative, start-up companies that utilize the Fresno Food Expo platform to launch their businesses, continue to draw in buyers from around the world. Buyer participation is now five times more than the original participation number when the Expo began in 2011 – with the 2016 Fresno Food Expo drawing in over 900 local, national and international buyers, 77 percent of which had decision-making authority. Major retailers attending the show include ALDI, Costco Wholesale, Grocery Outlet, Safeway, Save Mart Supermarkets, Vallarta Supermarkets, Walmart and Whole Foods Market, along with international buyers hosted by the Center for International Trade Development, State Center Community College District as part of an organized buying mission tied to the regional food show.

As part of an effort to continue drawing in these types of decision-making buyers, the Expo touts an expanded buyer platform and will be bringing in a buyer-focused keynote speaker on July 26, the day prior to the tradeshow, who will discuss topics relevant to the retail, foodservice and distributor buying channels – another first-time initiative announced as part of this year’s event.

This year’s Buyer Agenda also includes exhibitor-hosted site tours and the Expo’s opening reception, Pairings, which offers an exclusive opportunity to make meaningful connections with our region’s leading food producers and attending buyers, complete with live cooking stations that will put a spotlight on the region’s most celebrated chefs.

“Now in its seventh year, the Fresno Food Expo has helped elevate public perception of the award-winning Central California food region and put a spotlight on our diverse food industry companies who have been recognized by their peers on state, national and international platforms,” said David Nalchajian, General Manager of the Fresno Food Expo. “To further support and create new pathways for our region’s food industry companies to become recognized leaders and innovators within the food industry, the Expo is excited to launch, and further develop a year-round network that fosters business growth opportunities for companies both big and small.”

In order to further highlight the award-winning region and tell the story behind the region’s food companies, the Expo will begin hosting its own blog and develop a voice representative of central California’s thriving food industry.

A collaborative group of top food industry leaders will continue to lead the Fresno Food Expo as a board of directors serving in various advisory capacities including Chairwoman of the Board Ashley Swearengin, President and CEO of the Central Valley Community Foundation; Vice Chairwoman of the Board, Agnes Saghatelian, President of Valley Lahvosh Baking Company; Board Secretary, Vincent Ricchiuti, Director of Operations for Enzo Olive Oil Company; Board Treasurer, Denver Schutz, Technical Services Manager of Gerawan Farming; Mark Ford, President of JD Food; Mike Grazier, President of Busseto Foods; Helen Chavez-Hansen, Owner and President of La Tapatia Tortilleria, Inc.; Jimmy Maxey, Chairman of Certified Meat Products; Chuck Nichols, President of Nichols Farms; Rod Noll, Vice President of the Western Region for US Cold Storage; Justin Parnagian, Sales Director for Fowler Packing Company; Fred Ruiz, Co-Founder and Chairman Emeritus of Ruiz Foods; and Bill Smittcamp, President and CEO of Wawona Frozen Foods.

The trade show portion of the Expo will take place during the day on Thursday, July 27, followed by the public celebration, Expolicious, filled with sampling and discovery taking place that evening. Registration forms and additional information for exhibitors and buyers are available at www.FresnoFoodExpo.com. Exhibitors can take advantage of early bird discounts, a 30 percent savings available through February 1, with tickets for Expolicious going on sale in May.

Alto-Shaam Introduces New Line of Heated Shelf Merchandisers

Alto-Shaam’s newest merchandiser product line now includes individually controlled heated shelves that keep food warm for hours at the highest level of quality.

Featuring exclusive Halo Heat® fanless technology for precise, even temperature, these merchandisers hold a variety of grab-and-go products, including rotisserie chickens, pizza, sandwiches, and more.

“The individual shelf control gives operators flexibility over their holding needs,” said Robert Simmelink, corporate chef for Alto-Shaam. “Different food items can be held at different temperatures, allowing operators to merchandise a cross-section of menu items. The merchandisers highlight the best of your food to increased impulse purchases by on-the-go consumers who need meals that work with their busy lifestyle.”

These merchandisers improve store profits with more consumers looking for hot, ready-to-eat meals. Convenient, fresh meals are displayed to sell to customers in the aesthetically pleasing and customizable merchandiser. The customizable banner (available through Alto-Shaam’s third-party supplier) can enhance a company’s brand image while the shelves include LED lights to draw attention to the food.

Other enhancements include:

• Even heat distribution
• Lighted shelves for added visibility
• Convenient power switch located at the front of the unit
• Glass sides for an open view
• Fully skirted to conceal casters
• Simple operation and cleaning

Countertop models are available in 24-inch and 36-inch widths. Floor-standing units are offered in widths of 24, 36 and 48 inches. The merchandisers can be purchased separately or as part of a full system package to cook, hold and merchandise rotisserie chickens, pizzas, sandwiches and more.

“We work with our customers to determine the best solution for their needs based on sales projections, food they are holding, and packaging type,” said Simmelink. “Unique equipment system solutions are tailored with innovative products that exceed their expectations.”

The heated shelf merchandisers will be available to order starting at NAFEM and shipping mid-March.

October the Month to Celebrate Cheese, Glorious Cheese

The sixth annual American Cheese Month celebration kicks off October 1, with events and promotions taking place nationwide throughout the month. Launched by the American Cheese Society in 2011 to highlight the nation’s burgeoning artisan, farmstead, and specialty cheese industry, American Cheese Month is a celebration of the incredible quality and diversity of cheeses made by American producers.

The American Cheese Society will commemorate American Cheese Month in its hometown of Denver, Colorado, at the Great American Beer Festival, where more than 500 pounds of artisan and specialty cheese will be sampled to consumers alongside craft beer. Colorado Governor John Hickenlooper has also shown his support for American Cheese Month by issuing an official proclamation and publicly declaring that he is Pro-Cheese. Viewers can watch this video of Governor Hickenlooper, along with a series of Cheese Party campaign videos that offer a lighthearted take on this campaign season, on the American Cheese Society’s Vimeo site.

Nora Weiser, Executive Director of the American Cheese Society, said, “As more and more consumers seek out high quality, local foods, regional cheeses from around the country are growing a loyal following.” There are over 900 such cheesemakers in the U.S., and the quality of their cheeses is seen in the awards they garner around the world. “These cheesemakers are passionate, hard-working, and incredibly creative,” said Weiser. “It is an exciting time in this nation’s food scene, as the fruits of their labor are embraced so strongly.”

Revenue from sales of Cheese Party merchandise and select American Cheese Month events in October will support the nonprofit American Cheese Education Foundation. The Foundation is funding the first comprehensive survey of the U.S. artisan and specialty cheese industry.

Anyone with a love for cheese is encouraged to participate in American Cheese Month. A dedicated website and events calendar offer ideas for cheesemakers, retailers, distributors, chefs, enthusiasts, and others to get involved. Cheese lovers can also network on the American Cheese Month Facebook page and share photos of their celebrations on Twitter (#AmCheeseMonth, @CheeseSociety, @theCheeseParty).

If you would like to hold an American Cheese Month event, or if you are interested in learning more about partnership opportunities, contact the ACS office: 720.328.2788 or [email protected].

American Cheese Month is made possible with support from Gourmet Foods International.

The 2016 International Baking Industry Exposition Returns With Its Biggest Show Ever

 

The 2016 International Baking Industry Exposition (IBIE)—the largest and most comprehensive event in the Western Hemisphere for the grain-based food industry—returns to the Las Vegas Convention Center October 8-11, where 20,000+ bakery professionals with gather to network, learn and check out the latest innovations in baking supplies, ingredients and equipment from 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 facilitate increased networking, more opportunities for hands-on learning and an endless supply of inspiration,” said Michael Cornelis, Chair of IBIE. “IBIE is proud to bring together all segments of the grain-based food industry. We’ve revamped old favorites and added some fresh, exciting features to the mix for 2016 to ensure everyone—whether their first time visitors or show veterans—has a truly exceptional experience.”

A host of stimulating new and returning features will create an even more engaging experience for attendees and exhibitors. Highlights include:

• The All-American Tailgate serves as the official kick-off event, taking place on the opening night of IBIE, October 8 at 4:30 p.m., and provides an incredible 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.
• The Idea LAB serves as a hive for innovation and includes the Innovation Spotlight Theater featuring a curated display of the industry’s latest advancements, as well as an “Ask the Experts” answer bar.
• The Innovation Showcase brings the latest advancements to the forefront in a cutting-edge display in the convention center grand concourse.
• IBIE has developed—in conjunction with the Global Gold Chain Alliance (GGCA)—a new pavilion on the show floor dedicated to cold storage solutions and innovations, as well as presenting warehouse, construction and transportation options.
• The American Cake Decorating Demo Theater and The ONE Demonstration Theater by Revent feature free daily demos by celebrity chefs and big-name cooking pros showing off their skills and latest techniques, right on the show floor.

An expanded educational program highlights the latest techniques and proven strategies for streamlining wholesale operations, improving product quality and increasing profits. The 90+ sessions are designed for professionals of all levels and backgrounds.

More than 20 new seminars will focus on the most relevant issues facing the industry today, featuring expanded content for upper management. This year’s speakers are well-known subject matter experts and business moguls that run the largest bakeries in the world, including Todd Hale, Lee Sanders and Ramon Rivera. as well as business moguls who run the largest bakeries in the world.

The education program begins on October 7, the day before the Baking Expo™ opens, 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.

Education 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 on the Expo floor.

Popular returning features including: B.E.S.T. in Baking Program, The Great American Pie Festival, PMQ Pizza Village and RBA’s 15th Annual Pillsbury Bakers’ Plus Creative Decorating Competition.

For more information, or to register for IBIE 2016, visit www.IBIE2016.com.

American Culinary Federation Announces New Partnership with National Restaurant Association

After a long history of collaboration, the American Culinary Federation (ACF) has announced a new partnership with the National Restaurant Association (NRA) that brings together North America’s largest professional organization of chefs and the leading business association for restaurants. This formalized partnership offers exclusive benefits to ACF and NRA members alike, including:

• opportunities for ACF members to earn continuing-education hours through judging and teaching opportunities with the NRA;
• recognition of ACF certification within the NRA;
• recognition of ServSafe Certification Program as the industry standard for chefs and foodservice professionals;
• discounts for ACF members to attend the NRA Show and other selected events;
• discounts for NRA members to attend ACF events;
• educational and mentoring opportunities through ProStart, ServSafe and Chefs Move to Schools; and
• a seat at the table for both ACF and NRA in industry council roundtables.

“Whether it’s educating and mentoring the next generation of chefs, promoting certification and food safety training or leading through innovation and influence, this partnership stands to benefit ACF members through expanded opportunities and NRA’s ability to advocate on behalf of the industry,” said Thomas Macrina, CEC, CCA, AAC, President, American Culinary Federation.

With restaurant industry sales expected to reach $783 billion in 2016, representing the seventh consecutive year of growth in restaurant sales, the restaurant industry is the nation’s second-largest private sector employer, with 80 percent of restaurant owners having started their industry careers in entry-level positions.  

"We are thrilled to enter a new chapter in our longstanding relationship with ACF," said Dawn Sweeney, President/CEO, National Restaurant Association. “The National Restaurant Association and our Educational Foundation take pride in fostering the future of the restaurant industry through our ProStart, Manage First and ServSafe programs. There is no better partner to help us promote our mission with the culinary community than ACF.”

ACF and NRA members have multiple opportunities to connect and network throughout 2017. The NRA Show, the industry's largest trade show, is May 20-23. ACF is hosting two Signature Series events in 2017: ChefConnect: Chicago, Feb. 5-7, and ChefConnect: NYC, Feb. 26-28. The Cook. Craft. Create. Convention & Show will be held in Orlando, Florida, July 9-12, at Disney’s Coronado Springs Resort.

First Source Announces Partnership with the American Grassfed Association for MainCourse1on1

FirstSource Events announced that the American Grassfed Association has become a supporting partner of MainCourse 1on1, a new event bringing together high-volume retail and foodservice buyers with suppliers of all “main course proteins” such as meat, poultry and seafood. The event will be held November 2-3 in St. Augustine, Florida at the Renaissance World Golf Village Resort.

“Our buyer-supplier exchange offers American Grassfed Association members a unique opportunity to meet face-to-face with top buyers that are ready to source products as well as learn about the Association and its offerings,” said Colette Fairchild, Event Director for MainCourse 1on1.

“This event is a timely and cost effective way for our members to reach top industry buyers to showcase grass-fed meat with a unique format and setting,” said Carrie Balkcom, Executive Director for the American Grassfed Association.

MainCourse 1on1 conference program topics and speakers include:

•  “Dynamics of a Changing Plate: How to Win Over Your Consumer’s Shifting Appetite” presented by Colleen McClellan, Director, Datassential
•  “Generational Marketing: Demographic Shifts Drive Profits” by Patty Johnson, Global Food Analyst, Mintel
•  “Challenges, Insights and Opportunities for Beef, Pork and Poultry” by Urner Barry
•  “Meeting the Demands of Today’s Mindful Consumers: A Panel Discussion,” moderated by Patty Johnson and featuring leading industry buyers

Questions may be directed to Bill Doherty at 207.216.9857 [email protected] or Colette Fairchild at 708.804.2119 [email protected].

Nestle Professional Applications Offered to Deli Operators

At the annual International Dairy Deli Bakery Association (IDDBA) Show in Houston, Texas, Nestlé Professional® featured four key culinary and insight driven categories in its booth, designed to help deli operators create a destination that competes with restaurants.

“People want to be wowed wherever they go, and at Nestlé, we are driven by this simple truth,” said Todd Muller, Business Development Manager at Nestlé Professional. “With culinary expertise and support plus extensive market knowledge and insights, we are equipped to help delis and bakeries provide restaurant-quality offerings that meet the evolving tastes — and expectations — of consumers.”

According to Datassential, 84 percent of consumers are interested in purchasing supermarket deli “meals at home” at least one day a week. To support deli operators cater to these customers and maximize margins by repurposing extra protein to cut down waste, Nestlé Professional launched Home Meal Solution Kits at the IDDBA show.

Varieties include: Chipotle Macaroni and Cheese, Stroganoff and Tuscan Style Cavatappi. Another new product line was showcased: Minor’s® Ready to Flavor™ bases, and sauces concentrates. These products are tested Ready-to-Eat, which means they are edible without any additional preparation to achieve food safety. Operators can now add the trusted Minor’s flavor to hot or cold applications without the added step of cooking or equipment restrictions.

The third corner featured Nestlé® Branded Dessert Ingredients customers know and enjoy. Nestlé’s consumer-loved dessert toppings make great additions to traditional and innovative bakery items that command premium price points. Operators can elevate bakery items and drive sales by adding variety and brand familiarity with quality ingredients, including: Butterfinger®, Nestlé® Crunch® and Toll House® Morsels.

For the final corner of the booth, Nestlé Professional worked with Datassential to provide one-on-one insights-based consultation with the Firefly tool. This tool indexes more than 1.3 million foodservice locations, and operators were able to enter their ZIP codes and see the top trending flavors in a given market. Nestlé representatives then take that data and create personalized Radius Reports to support customers in finding profitable opportunities.

IBIE to Kick-off Opening Night with New All-American Tailgate Party

A new sports-themed opening night reception on the show floor, an Idea LAB geared toward innovation and inspiration, and a pavilion dedicated to cold storage solutions are sure to give Baking Expo[TM] attendees more opportunities for fun and discovery at the 2016 International Baking Industry Exposition (IBIE).

The baking industry’s triennial international event—taking place October 8–11 in Las Vegas—has announced a host of exciting new and returning features focused on creating an even more engaging experience for attendees and exhibitors.

Sponsored by Corbion Caravan, Rehrig Pacific Company and Sosland, the All-American Tailgate Party serves as the official event kick-off on the opening night (Saturday, October 8, from 4:30 – 6:30 p.m.) and provides an incredible opportunity for networking with key colleagues and suppliers from around the globe. Held just off the show floor, tickets include unlimited drinks, tailgate-style food, music, interactive games and, of course, live sports on big screens—adding some true American flavor to the show experience.

Centrally located on the show floor, the Idea LAB serves as a hive for inspiration and out-of-the-box thinking with the Innovation Spotlight Theater featuring curated presentations of the industry’s latest advancements, as well as an “Ask the Experts” answer bar. Additionally, the new Networking Café within the Idea LAB provides a forum for dialog with other attendees.    

For more inspiration, attendees can also listen to “Fresh Take Talks,” 20-minute TED Talk-like presentations covering provocative ideas and progressive solutions presented on the Grain Foods Foundation stage in the North Hall.

Partnering with the Global Cold Chain Alliance (GCCA), IBIE has developed the Cold Storage Pavilion, a new area on the show floor dedicated to cold storage solutions and innovations. This will help connect baking professionals entering or expanding in the frozen foods market with warehouse, construction and transportation solutions to help them deliver the highest quality products.

“There will be a tangible shift this year to a more engaging and interactive experience for attendees and exhibitors alike, with new programs that better facilitate networking, hands-on learning and inspiration,” said Michael Cornelis, IBIE 2016 Chairman. “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 to the Baking Expo multiple times, has a truly exceptional experience.”

IBIE wouldn’t be the same without popular returning features including the B.E.S.T. in Baking Program, American Cake Decorating and Revent Demo Stages, The Great American Pie Festival, Innovation Showcase, PMQ’s World Pizza Challenge and the Groupon U.S. Pizza Team Trials, RBA’s 15th Annual Pillsbury Bakers’ Plus Creative Decorating Competition, RPIA’s Business of Baking for Beginners (BOB), the TIA Technical Conference, and the expanded and comprehensive education program featuring more than 90 sessions.

Attendees can also use the new IBIEConnect platform to network with participating colleagues and suppliers. Through the online portal, they can search for companies and products, schedule appointments and make new contacts.

For more information, or to register for IBIE 2016: www.IBIE2016.com/register/