IBIE’s BEST in Baking Program honors suppliers and bakeries committed to excellence in the industry once every three years, in what has become the largest bakery exposition in North America.

Base Culture is on a mission to change the way consumers enjoy baked goods, by creating the very best tasting products using a blend of clean, real ingredients.

“In today’s food culture, focus is shifting to conscious consumption and balance, as consumer demand increases for products with simple ingredient lists, positive nutrition values and sustainable sourcing,” says Paula Labine, marketing director, ADM. “Not only does ADM offer solutions to help developers create great-tasting products that meet these requirements, but we can also help customers anticipate and prepare for the challenges that come next.”

AAK created several great-tasting concepts to showcase AAK’s fat and oil solutions that help bakers create indulgent and better-for-you bakery and non-dairy plant-based products consumers will embrace.

The crispbreads offer a high fiber, low sugar alternative to bread that is free of hydrogenated oils. Offered in Original, Caraway, Fig, and Pink Peppercorn varieties, these light crisps make the perfect partner for canapés and are the natural choice for cheese. 

The new line of REAL Thin Crackers will be available at multiple grocers including Loblaws and Save On Foods, and will offer multiple flavors, such as Sea Salt and Garlic Rosemary.

By manufacturing local to the source, Ingredion is able to manage the entire supply chain, from farm to customer, enabling the company to provide its customers with a consistent, reliable supply with unparalleled traceability.

Bunge Loders Croklaan is launching three new Vream Elite shortenings to build on the existing line of icing, donut, and tortilla shortenings that debuted earlier this year. All three new products deliver tremendous workability across a wide range of temperatures. 

Bensdorp Natural Dark cocoa powder is introduced at a time when health-focused consumers are increasingly seeking out premium products that are tasty and have a short, recognizable ingredient list.

This global event occurs only once every three years and supports bakeries large and small. Attendees can discover the multiple functional and organoleptic benefits eggs provide to baked goods like sponge cake, batter cake, muffins and more at the AEB booth, which will be featuring samples highlighting a few of the 20-plus functional properties of eggs.