IBIE’s 2016 B.E.S.T. in Baking Program will highlight significant sustainability advancements related to bakery ingredients, equipment, packaging and logistics, as well as new awards for bakeries.
By the time you receive your December issue of Snack Food & Wholesale Bakery, 2015 will quickly be coming to a close, and one the biggest years in baking will soon begin.
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.
International Baking Industry Exposition exhibitors have until June 1 to submit their applications for IBIE’s sustainability program, B.E.S.T. in Baking.
