Baking Expo resources abound for wholesale bakers

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Baking Expo resources abound for wholesale bakers

8 Jul 2025

Annie Hollon

Annie Hollon is a journalist, copywriter and social media strategist from the Dallas, Texas area. She found a love for magazine writing during her time at the University of Alabama where she graduated with a Bachelor of Arts, double majoring in public relations and English. Beyond writing, you can find her expanding her library, attempting to teach herself the guitar and trying new hobbies.

KANSAS CITY, MO — There’s more to the baking industry than meets the eye. From the diversity of its baked goods to the range of customers and consumers it serves, each category plays a significant role in feeding people every day. Yet, while bakers collectively face similar obstacles — including workforce shortages, ingredient costs, regulatory shifts and tariffs — each segment has its specific challenges.

The International Baking Industry Exposition (IBIE), set for Sept. 14-17 in Las Vegas, is designed for bakers to find resources and solutions to address those challenges.

Co-owned by the American Bakers Association (ABA) and BEMA and supported by the Retail Bakers of America, the triennial event offers a centralized location for professionals to network and troubleshoot common issues. Not only does it house one million square feet of innovation, but it also hosts IBIEducate, the largest baking industry education event in the Western Hemisphere, with more than 250 sessions, demos and workshops.

Taking advantage of what IBIE has to offer will help bakers and manufacturers of any specialty conduct their vital work. In addition to education, the tradeshow floor offers bakers a chance to interact with hundreds of exhibiting companies to solve their operational challenges.

For the flagship products

Manufacturers in this space are the life force behind household staples, creating a spectrum of products for retailers, foodservice operators and in-store bakeries.

There are plenty of elements that impact the industry. On the regulatory side, FDA changes targeting artificial dyes may require reformulation. Manufacturers are also being kept on their toes through the revamp of healthy claims, sodium and sugar reduction efforts, and proposals that could impact packaging.

Consumer interest in baked goods that align with specific dietary lifestyles is prompting bakers to approach innovation through a new lens and revamp formulation. Demand for compostable or upcycled packaging offers opportunities for manufacturers to go green … though integrating these materials into existing equipment may require retooling.

Wholesale bakers are also facing workforce shortages. In a study conducted with ndp | analytics, ABA revealed findings that estimate 53,500 unfilled jobs in the commercial baking industry by 2030.

Automation alleviates some of those challenges, supporting team members by eliminating labor-intensive tasks and increasing efficiency. Incorporating tech such as AI can also provide real-time information for greater consistency.

IBIE’s Wholesale Bakers Center will offer manufacturers additional insights into sustainability, workforce development and operational efficiencies. The show feature will also serve as a networking hub, connecting bakers with peers and offering ways to elevate their businesses.

Solving for snacks

According to Circana’s “Snack Unwrap: The Insatiable Craving for Growth” report, nearly half of Americans (48.8%) snack three or more times daily. This diverse segment — which Statista projects will have $53.33 billion in revenue in 2025 — ranges from tortilla chips to extruded snacks to pretzels.

While Americans are snacking more, they also demand more from their snacks. Flavor experience is of significant interest to consumers, which serves as an opportunity for manufacturers to develop new combinations to stand out on shelves. One challenge producers face is the speed-to-market required to meet demands while maintaining quality.

Interest is rising for natural foods and snacks that align with healthy lifestyles. According to Innova Market Insights, consumers are choosing inherently healthy snacks. In turn, snack makers are adjusting formulas and adding more functional ingredients such as fiber and protein. However, ensuring these reformulations work in their current facilities poses a different issue.

Snack manufacturers have also seen a shift toward convenience. On-the-go snacking is still important for consumers, making individually wrapped offerings more appealing. Finding the right packaging size, materials and equipment will have manufacturers looking to IBIE for the latest innovations and solutions.

For snack food manufacturers aiming to connect with essential suppliers, the Snack Food Pavilion provides a place to dive into the latest trends, technologies and formulations.

This story has been adapted from the 2025 New Products Annual of Commercial Baking. Read the full story in the digital edition here.

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