p.24 Shows - BW Spring 2013_p.24 Shows - BW Spring 2013.qxd 13/03/2013 09:49 Page 25
modern Bakery moScoW
aprIl 24-27,
moScoW, rUSSIa
The major bakery expo for Russia, Modern Bakery
Moscow this year will continue to prove its
international acceptance with a record-breaking 41
exhibitors in the German pavilion.
Besides this, the 19th Modern Bakery Moscow
is set to break all records.
The Germans have committed to a major
participation for the seventh time at the leading
trade fair for the bakery and confectionery industry
in Russia and the CIS.
Apart from the main thrust of bakery, areas such
as sweets and packaging are gaining more
relevance.
www.modern-bakery.com
SIaB
may 25-29
verona, ITaly
poSTponed
In a surprise announcement at the end of February,
Veronafiere – organisers of SIAB – have postponed
the event to 2014.
This disrupts the three-year cycle but, says CEO
Giovanni Mantovani, the delay is at the request of
exhibiting companies.
“There is no doubt that the bakery sector, like
many others, is experiencing one of the most
difficult periods in the last 60 years,”said Edvino
Jerian, Honorary President of the Italian Federation
of Bakers, Bakers-Confectioners and Allied Trades.
This year Siab will accompany a group of
Italian companies to Moscow in April – one of the
growth markets – and in June the team will visit
São Paulo in Brazil.
www.siabweb.com
IBIe
ocToBer 6-9
laS vegaS, USa
In October, more than 20,000 baking
professionals from every segment of the market
will converge in Las Vegas for the world’s largest,
most comprehensive trade event of the year.
Now more than ever, the Expo brings it all
together, connecting a record number of industry
buyers and sellers with the technology, resources
and opportunities they need to maximize their
success.
IBIE is produced by the American Bakers
Association and the Baking industry Suppliers
Association for serious baking professionals
around the world to attend a one-stop source for
BISCUIT WORLD
Spring 2013
the equipment, ingredient and supply solutions
they need to stay competitive and ahead of the
curve.
The baking industry’s newest advances are on
full with innovative technology applications for
every product category, including: rolls, cookies,
sweet goods, tortillas, snack foods, cereals,
biscuits and crackers, and more.
www.ibie2013.com
Bakery Technology
conference
ocToBer 10-11
campden BrI
chIppIng campden, Uk
Building on the success of the ‘Gluten Free’
conference held at Campden BRI in 2012, the
research company is holding a ‘Free From’ Bakery
technology conference to cover both gluten-free and
allergen-free baking.
The aim is to provide the food manufacturing
sector with a comprehensive review of how the
technological challenges associated with gluten-free
and allergen-free baking have been addressed to
deliver products acceptable to the coeliac sector and
beyond.
The conference will focus on understanding the
issues around developing gluten-