Supplier News

Momentum grows for IBIE 2013

Tradeshow organizers for the International Baking Industry Exposition (IBIE) report that exhibit space reservations for IBIE 2013, Oct. 6-9 in Las Vegas, are tracking well ahead of sales leading up to the 2010 show. During the first and second round assignments, which gave priority to members of the American Bakers Association (ABA), Bakery Equipment Manufacturers and Allieds (BEMA) and Retail Bakers of America (RBA), as well as 2010 exhibitors, reservations jumped 41% in square footage and 22% in the number of exhibiting companies.

The sales team also had much success recruiting new exhibitors to IBIE at iba, which was held last month in Germany. In addition, 9,000 sq. ft. is already on hold based on its efforts at the show.

Considering the brisk pace of exhibit sales thus far, IBIE leasing agents say they are well on their way to surpassing the 700+ exhibitors at the 2010 show. Currently, nearly 400 companies from across the grain-based food industry have signed up for space on the 2013 Expo floor, including new players such as Baxter Manufacturing, Fresh Origins, Blodget Ovens, Doyon Nu-Vu, Packaging Progressions and Canol.

IBIE chair Mike Beaty is understandably pleased with the response. He interprets IBIE’s momentum as “a reflection of the overall strength of the baking industry.” He also points out the importance of IBIE to baking industry businesses. “The fact that we’re so far out in front of exhibit sales at this point is a testament to the value and impact of IBIE,” he says. “Baking industry manufacturers and suppliers know what IBIE can do for their sales and profits, and they’re not hesitating to get on board.”

An aggressive, multi-channel campaign coupled with participation in the U.S. Department of Commerce’s International Buyer Program promises to increase the number of qualified buyers from core and ancillary markets, and also includes a major push to target the all-important international audience. Exhibitors should expect to see an increase in the number of baking pros from South America, Asia and Europe as a result.

More details are available at

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