AIB International

AIB International was founded in 1919 as a technology and information transfer center for bakers and food processors. Our original mission was to “put science to work for the baker”, a theme that has expanded yet remains central to our programs, products, and services.

Empower the global food industry to elevate their food safety and grain based production capabilities.

Our staff includes experts in the fields of baking production, experimental baking, cereal science, nutrition, food safety and hygiene. With headquarters in Manhattan, Kansas and offices and staff worldwide, we are well positioned to be your partner in the global food chain. We invite you to learn more about us below or to jump directly to starting your training, scheduling your site visit, or developing your product solutions.

— Expanded version

AIB International traces its roots to 1919, when it was established to bridge scientific knowledge and practical bakery operations. From the beginning, our focus was clear: translate laboratory findings into reliable, actionable practices that help bakers produce better, safer and more consistent products. Over more than a century, that founding principle—“put science to work for the baker”—has guided our evolution. While our reach and services have broadened well beyond artisanal and commercial baking, the commitment to evidence-based solutions remains central to everything we do.

Our mission today is to empower the global food industry to improve food safety and optimize grain-based production. We do this by delivering applied research, technical training, certification, auditing, and consulting services that address the full production lifecycle—from raw grain handling and milling through formulation, processing, packaging and distribution. By combining scientific rigor with practical experience, we help organisations reduce risk, improve quality, increase efficiency and meet evolving regulatory and market requirements.

Our multidisciplinary team brings deep, hands-on expertise in baking production, experimental baking, cereal science, nutrition, and food safety and hygiene. This expertise enables us to design realistic, scalable solutions: pilot-scale trials that mimic commercial lines, sensory and shelf-life evaluations, root-cause analyses, and customized training tailored to operational staff and management. We also provide auditing and certification programs that conform to international standards and are recognised across the supply chain.

Headquartered in Manhattan, Kansas, AIB International operates with a global footprint—regional offices, field staff and partner networks that allow us to serve clients on-site around the world. That geographic reach, combined with our laboratory capabilities and training facilities, positions us to be a trusted partner for millers, bakers, grain processors, food manufacturers and foodservice operators wherever they operate.

Whether you want to:

• launch or optimise a grain-based product formulation,
• improve line productivity and reduce waste,
• strengthen food safety management systems and staff competency,
• schedule a facility assessment or third-party audit, or
• run pilot trials and shelf-life studies to validate claims —

we offer services and resources to meet those needs. Explore our course offerings and prospectus, request more information, or contact us to start training, schedule a site visit, or begin product development work. Our goal is to provide practical, science-based support that helps your organisation produce safer, higher-quality grain-based foods more efficiently and with greater confidence.