The recent IBA baking conference and trade show in Duesseldorf served as a pivotal platform for unveiling cutting-edge innovations and forward-thinking concepts that are poised to redefine the baking industry. With a vast array of exhibitors and attendees from across the globe, the event underscored a collective drive towards sustainability, efficiency, and culinary creativity. Discussions centered on transformative ideas, ranging from the integration of alternative ingredients to the development of sophisticated technological solutions for waste management and operational enhancement. The conference provided a comprehensive look into the future of baking, demonstrating how traditional practices are evolving through scientific advancements and a renewed focus on environmental responsibility and consumer preferences.
Global Baking Summit Reveals Industry's Future Trajectory
From May 2025, over five dynamic days, the renowned IBA baking conference and trade show captivated nearly 50,000 visitors from 149 nations in the vibrant city of Duesseldorf, Germany. This esteemed gathering brought together 985 exhibitors from 46 countries, each showcasing an impressive spectrum of products and pioneering ideas destined to shape the future of baking.
A significant highlight was the insightful presentation by Thomas Kunte, head of research and development at Ireks. Kunte emphasized the burgeoning opportunities within the plant-based sector, particularly for bakeries. He advocated for grains as a versatile foundation for innovative, plant-based baked goods, highlighting sustainable raw materials like buckwheat and green spelt. Kunte pointed out that flexitarians, who represent a substantial 27% of Europeans and a remarkable 40% of Germans, are a key market for bakeries. He also noted the 18% growth in the vegan market over the past decade, suggesting that natural, protein-rich ingredients such as oats, green spelt, and buckwheat could be effectively utilized in new product development, provided bakers adapt to their unique properties, such as gluten content and flavor profiles.
Addressing critical concerns about food waste, Repeatloaf introduced an automated, high-precision fermentor designed to process waste bread within a single day. This innovative system yields a dry powder with a three-month shelf life, offering a scalable solution for large bakeries. While currently suited for industrial use, discussions hinted at future adaptations for smaller businesses and even individual consumers.
The event also featured an array of novel products and equipment. Cambria's Thermo Future Box presented a hygienic, reusable solution for temperature-controlled food transport. JAC Machines unveiled its Divimax container loading divider, promising enhanced efficiency and ergonomics in dough handling. Bizerba captivated attendees with its self-serve bakery vending concept, revolutionizing customer interaction and inventory management. Dieter Waldner displayed handcrafted wooden mills, underscoring a commitment to traditional craftsmanship. Cashmaster showcased a smart machine that counts currency by weight, streamlining cash handling for businesses. Furthermore, Lukas Mueller of MHS demonstrated advanced bread-cutting machines, including a self-serve model designed for consumer convenience.
Adding a splash of color to the exhibition, Via Delle Arti presented its Velly and Matty Spray food coloring lines, offering versatile options for culinary artistry. Beyond product showcases, the conference celebrated competitive excellence. Corentin Molina and Yannis Thouys from France triumphantly secured the IBA UIBC Cup of Bakers, outshining teams from six countries in a rigorous two-day competition that demanded exceptional skill and creativity in baking an assortment of products and an intricate showpiece.
The Innovative Startup Awards recognized burgeoning talent, with Brazil's Fonte Ingredientes winning for its Maximus SP30+ mold inhibitor, and Czech company 369 Sonic introducing an ultrasonic kitchen knife. Germany's Snaggit presented an app for efficient order processing, while Swiss firm ProSeed demonstrated a groundbreaking method for transforming brown barley byproducts into usable flakes and protein concentrates. The next IBA conference is scheduled for October 24-28, 2027, in Munich, promising another round of cutting-edge revelations for the global baking community.
This year's IBA conference truly illuminated the dynamic evolution of the baking industry. From the profound shift towards plant-based ingredients driven by evolving consumer preferences to sophisticated solutions for food waste, it's clear that innovation isn't just a buzzword but a tangible force. As a keen observer, I'm particularly struck by how technology is seamlessly integrating into every facet of baking, enhancing efficiency, sustainability, and the overall customer experience. The ingenuity displayed, especially in areas like automated food waste processing and smart vending, signals a future where bakeries are not only centers of delicious creation but also pioneers in sustainable and technologically advanced operations. It’s an exciting time to witness the industry embrace these forward-thinking approaches, ensuring a vibrant and responsible future for bakers and consumers alike.