Iba 2025 to showcase global bakery innovation with focus on artisan sector
The world’s leading trade fair for the baking and confectionery industry will return to Düsseldorf in May, featuring dedicated exhibition space for artisan bakery and a new food trends area highlighting the latest ingredient innovations.
Iba 2025, taking place from 18-22 May in Düsseldorf, will present comprehensive insights into global bakery developments across 98,000 square metres of exhibition space. The event, owned by the German Baker’s Confederation, will devote 19,000 square metres specifically to artisan bakery, reflecting the sector’s economic significance in Germany, where bakeries generate annual turnover of €17.55 billion.
Artisan bakery takes centre stage
The German Baker’s Confederation, representing over 9,200 bakeries with approximately 240,000 employees, will use the exhibition to address industry challenges including skilled labour shortages and changing consumer expectations.
“We are committed to the strong future of the baking industry in Germany,” says Roland Ermer, President of the German Baker’s Confederation. “Demographic change is also leading to a shortage of skilled labour. That’s why the issue of promoting young talent is particularly important to me.”
The confederation will showcase its training initiatives, including the recently launched Azubi Campus (Trainee Campus) digital platform. At iba, visitors can explore the Azubi Werkstatt (Trainee Workshop), offering young people unique insights into artisan bakery techniques over four days.
Design competition seeks innovative shop concepts
In response to retail challenges, iba has launched a new design competition, ‘Bakery of the Future’, seeking innovative shopfitting concepts that blend efficiency, customer experience and sustainability. The competition has prizes of €750, €500 and €250 for the top three entries, plus an additional €750 audience award. Submissions are closed.
Entrants must develop comprehensive shop concepts incorporating interior design, technological integration and environmentally friendly materials. Judging criteria include innovative design, sustainability, technological integration, functionality and customer experience, with winners announced on 20 May at the iba.FORUM.
New food trends area highlights ingredient innovation
A brand new iba.FOOD TRENDS AREA in Hall 15 will showcase the latest ingredient developments. Dutch company Zeelandia, celebrating its 125th anniversary, will exhibit bread ingredients, fillings and freshness solutions.
“We are delighted to be part of iba 2025 and to present our expertise in the field of baking ingredients. Our presence at the iba.FOOD TRENDS AREA fits perfectly with our commitment to innovation and our understanding of our customers’ needs,” says Robrecht de Baets, Head of Industry Europe at Zeelandia.
The IREKS Group will focus on three major themes: plant-based nutrition, experiential ‘Food Moments’, and ‘Tastes of the World’ highlighting global flavour production capabilities.
“Iba is the perfect place to actively shape the future of baking. In a world full of diversity and complexity, companies are faced with the challenge of constantly developing their own profile – and this is exactly where we come in, with new impulses and innovative concepts,” says Dr Sabine Krätzschmar, Managing Director of IREKS.
RAPS showcases microencapsulation technology
Ingredient specialist RAPS will present innovations under the motto ‘Bake the world a little better’, featuring its Coatec microencapsulation process, which protects functional ingredients from external factors including temperature, moisture and oxidation.
The technology enables controlled release of ingredients, improving dough properties, preventing undesired reactions between components, and extending shelf life for products like tortillas and toast. RAPS will also showcase savoury fillings featuring both traditional flavours like ‘Tzatziki’ and trend-driven options including ‘Korean BBQ’.
“As a trained master baker, I am particularly pleased to be part of the iba bakery family and make one thing clear – the quality of baked goods is not only determined by the right ingredients, but also whether they unfold their effect at the right time,” says Maximilian Heindl, Director Marketing & Sales DACH at RAPS.
Future-focused demonstrations and competitions
French company Lessaffre will present an immersive ‘Future Experience’ based on trend analysis, featuring three future scenarios with interactive tastings and demonstrations. The iba.FORUM will host several competitions, including the ‘iba.UIBC Cup of Bakers’, the ‘iba.UIBC Cup of Confectioners’, and the ‘World Championship of Bread Sommeliers’.
The event will also feature presentations on sustainable shop concepts, energy-efficient ovens, and hybrid shop models combining traditional counters with automated sales systems to address labour shortages and extend selling hours.
- For more information, visit: https://www.iba-tradefair.com
