• The IBA 2025 exhibition, which took place from May 18-22 at Messe Düsseldorf, reconfirmed its status as the most important international fair dedicated to the bakery, pastry and snacks industry.
The event attracted almost 1.000 exhibitors from over 50 countries, occupying an impressive 100.000 square meters of exhibition space, divided into seven halls. With significant international participation – 70% of visitors and exhibitors coming from outside Germany – IBA 2025 was a global meeting point for industry professionals, offering a unique platform for exchanging ideas, networking and discovering the latest trends and technologies.
Central themes: digitalization, sustainability and food trends
This year's edition focused on three main pillars: digitization, artisanal bakery and emerging food trendsThese themes reflected the profound transformations in the bakery industry, which is facing challenges such as rising costs, demand for healthy products and the need to reduce environmental impact.
digitization took centre stage, highlighting how modern technologies are reshaping bakery processes. In a dedicated area in Hall 14, visitors could explore a functional bakery, which showcased a variety of operational models, from full-service bakeries to stand-alone self-service concepts.
Artificial intelligence (AI)-based technologies were a highlight, with solutions that optimize profitability through intelligent planning and predictive models to extend product freshness. Discussions on the main stage addressed topics such as AI-powered process optimization and online sales solutions, highlighting the impact of digital transformation on efficiency and customer experience.
Artisanal bakery celebrated both tradition and innovation, highlighting the quality and uniqueness of recipes. The event included hands-on sessions, such as traditional German pretzel making workshops, held in English, which attracted participants eager to hone their skills. International competitions, such as the IBA UIBC Bakers’ Cup, brought together the best bakers from six countries, who competed in demonstration bakeries, highlighting excellence in the field.
Food trends reflected the growing demand for healthy, sustainable and innovative products. The dedicated area in Hall 15 showcased alternative ingredients, such as chickpea, lentil or almond flours, and egg- and dairy-free baked goods, tailored to vegan and flexitarian consumers. Sustainability was a strong point, with a focus on ingredients from regenerative agriculture and eco-friendly packaging, responding to consumers’ environmental concerns.
Innovations and technologies presented
IBA 2025 was a showcase of innovations that promise to redefine the future of the industry. Manufacturing technologies, representing 52% of exhibitors, dominated four halls, with equipment such as energy-efficient ovens and automated production lines. Process optimization solutions, which took up 23% of the exhibition space, included 3D scanning technologies and real-time product quality monitoring, capable of operating at high production line speeds. Sustainable packaging also gained ground, with solutions such as recyclable paper bags and low-carbon packaging, reflecting the industry’s commitment to reducing waste.
Ingredients were another focus, with 17% of exhibitors showcasing alternatives such as structured fats for biscuit fillings and chocolate, which provide texture and flavour without the need for tempering. These innovations responded to the demand for products without artificial additives and with an improved nutritional profile, tailored to both health-conscious and sustainability-conscious consumers.
Events and networking
In addition to the exhibition, IBA 2025 offered numerous networking and learning opportunities. Evening events such as the IBA.NETWORKING NIGHT and BAKERS NIGHT, held in a relaxed outdoor atmosphere, were key moments for networking and sharing experiences. Participants had the chance to participate in a raffle with attractive prizes, including an exclusive trip to Dubai. The start-up area was another highlight, providing a platform for new ideas, from online ordering apps to solutions for more efficient use of food resources.
Competitions and awards added extra dynamism, with moments like the first edition of World Bread Sommelier Championship, which highlighted the importance of in-depth knowledge of bakery products. The awards given at IBA.FORUM, including for the bakery design of the future, recognized innovations that promise to shape the trajectory of the industry.
Challenges and perspectives
The bakery industry faces significant challenges, from high ingredient and energy costs to the pressure for sustainability. IBA 2025 demonstrated that innovation is key to overcoming these obstacles. Manufacturers are exploring energy-efficient technologies and alternative ingredients to reduce costs, while sustainable packaging and regenerative agricultural practices are responding to consumer demand for products with a low environmental impact. Digitalization also continues to transform the supply chain and production processes, providing solutions to optimize demand and reduce food waste.
From advanced technologies to innovative ingredients and eco-friendly packaging, IBA 2025 demonstrated that baking is a dynamic field, able to quickly adapt to consumer demands and global challenges. For industry professionals, the event was a source of inspiration and an opportunity to build partnerships that will influence the future of baking.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
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