The Bühler Group Board appointed Samuel Schär as the new CEO as of January 2026, reinforcing its commitment to its long-term orientation as a family business with this succession plan.
On May 18 and 19, 2025, the best bakers from six countries will compete for gold at the iba UIBC Cup of Bakers, an event organized by the German Baker’s Confederation (Zentralverband des Deutschen Bäckerhandwerks), the owner of iba. This year’s theme is ‘Art’.
Mondelēz International and Lotus Bakeries are strengthening their partnership for Belgium with the launch of a new product – the Côte d’Or L’Original with crunchy Lotus Biscoff® pieces. This collaboration brings a combination of two authentic Belgian tastes to consumers, reflecting the companies’ shared roots.
AMF Bakery Systems will highlight its newest technology at iba, including its hydrogen oven and hybrid baking systems. At the stand, the company will showcase technology for dough make-up, proofing, baking and packaging.
As part of its new campaign, ‘Designed with Your Bakery in Mind,’ American Pan will showcase at iba how its bakeware solutions are built for the individual needs of each bakery. Pans are customized for on-trend products including laminated pastries, rustic artisan breads and creative cake designs.
The potential of using measurement technology in bakeries is underestimated, says Dr. Banu Sezer, Market Development Manager Food at Anton Paar in Graz, Austria. However, completely new possibilities are opening up, especially in conjunction with AI.
Mondelēz International and Lotus Bakeries are strengthening their partnership for Belgium with the launch of a new product – the Côte d’Or L’Original with crunchy Lotus Biscoff® pieces. This collaboration brings a combination of two authentic Belgian tastes to consumers, reflecting the companies’ shared roots.
Bridor celebrates 15 years since the beginning of its partnership with the French master baker Frédéric Lalos, established to create new bread concepts that combine tradition with innovation.
Sofitel unveiled a limited-edition collection of its signature croissants, available in seven properties worldwide. The Mother’s Day collection is inspired by flowers worldwide.
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Puratos returns to iba with three new developments: a novel bakery improver that supports convenience and sustainability, sprouted grains that boost fiber content and taste, and a reimagined brioche concept that is also environmentally friendly.
The Danish fermented ingredient producer FERM FOOD ApS received EU authorization to market its fermented rapeseed cake ingredient for food. To receive authorization from the EU’s food safety authority, EFSA, applicants must conduct clinical trials and documentation.
PhenOlives patented a process that allows leftover olives from the oil industry to be made into flour. This development has the potential to extend an olive branch to significant material waste in oil processing while providing a ‘super-flour’ with numerous benefits.
Researchers from the University of Hohenheim are testing colored wheat breads in a baking marathon held from May 8 to 9, 2025. Specialists will bake breads using flour from 25 different wheat varieties.
