B.E.S.T. in Baking

As part of a commitment to positive transformation in the world, the International Baking Industry Exposition, together with Bundy Baking Solutions and Snack Food & Wholesale Bakery, has identified sustainability as one of the industry’s top priorities. The vision is to recognize suppliers that foster energy conservation, reduced water usage, a decrease in landfill waste, healthy living and/ or a reduction of the overall impact on the environment.

The coveted B.E.S.T. in Baking designation brings with it a bevy of benefits including mentions in pre-show promotions, trade press,  IBIE’s social media channels, plus a dedicated B.E.S.T. in Baking Lounge located in the Las Vegas Convention Center lobby, where all show attendees can learn about the winners while taking a few moments to relax and recharge.

A panel of judges that include experts in sustainability and baking best practices chose this year’s B.E.S.T in Baking winners. All submissions were evaluated for environmental impact, innovation, feasibility, ROI and practical application to the baking industry. This year’s panel included:

Jeffrey Teasdale, Engineering Manager of Fresh and Frozen Bakery,
Pepperidge Farm
Jack Lewis III, President, Lewis Bakeries, Inc.
David Hipenbecker, Director of Network Strategy & Project Engineering, The
Kroger Company
Jeff Dearduff, Vice President, ARYZTA North America
Albert Koch, Director of Engineering, Mondelez International
Theresa Cogswell, President, BakerCogs

Sponsored by: