From May 18 to May 22, 985 exhibitors from 46 countries showcased their solutions at iba, which this year took place in Dusseldorf. Organizers recorded 49,115 visitors from 149 countries in attendance, who came to learn about the industry’s newest developments in halls spanning 100,000 sqm.
The TheThe full spectrum of solutions for the sector was represented. The main focus points included artisan baking, digitalization, automation solutions and production technology, energy-efficient ovens, cooling systems, packaging, food trends, and raw materials.
The iba.FORUM and iba.STAGE featured around 50 presentations and 70 speakers, serving as a platform for knowledge exchange on topics such as the renaissance of sourdough, chocolate alternatives, enzymes as game changers in the baking industry, automating traditional production processes and the use of artificial intelligence in bakeries.
The competitions held at iba gathered crowds. Three world championships were held: the iba UIBC Cup of Bakers, the iba UIBC Cup of Confectioners and the World Championship of Bread Sommeliers – as well as the German Master Baker Championship. The German Championship of Master Bakers was won by Sebastian Brücklmaier and Yannik Dittmar.
Three world championship titles brought home gold: The iba UIBC Cup of Bakers was won by the team from France, represented by Corentin Molina and Yannis Thouy. At the iba UIBC Cup of Confectioners, In Seok Kim und Kyung Joo Jang from Korea claimed the gold medal in the confectionery competition. And Michael Kress from Germany was crowned the first-ever World Champion of Bread-Sommeliers.
The focus topics – artisan bakery, digitalization and food trends – were brought to life through the iba.FOOD TRENDS AREA, iba.DIGITALISATION AREA, iba.CONFECTIONERY TEC AREA and iba.START UP AREA. The newly launched iba.FOOD TRENDS AREA was particularly interesting for visitors, the organizers highlight.
The award ceremony for the start-ups also drew a lot of attention: the prize went to Fonte Ingredientes, a British-Brazilian company recognized for its innovative approach to keeping food fresh for longer by using liquid mold inhibitors. Susann Seidemann comments: “We’re proud to have presented the iba.START UP AWARD for the second time this year. Every participating company brought forward creative and valuable products that are helping to shape the future of our industry. We will continue to support young founders in the years to come. I look forward to seeing the global baking industry come together again at iba 2027.”
Roland Ermer, President of the German Bakers’ Confederation commented: “iba 2025 was a gathering of the baking sector that I will remember for a long time. Over the past five days, I’ve experienced with great enthusiasm just how passionate the baking trade can be – both nationally and internationally. The competitions showcased outstanding craftsmanship, we had inspiring discussions with fellow professionals and took home a great deal of knowledge and inspiration. Once again, it became clear: exchange and dialogue are the driving forces of our baking industry. I’m already looking forward to iba 2027 in Munich.”
“Regardless of time and place, iba has impressively demonstrated that it stands for quality and international relevance and brings together the right protagonists from around the world in one place. What stood out this year was: More than every second visitor was a decision-maker – in fact 62.6 percent of trade visitors – with a well-founded interest and decision-making powers. The Düsseldorf location also delivered fresh momentum: It opened up new target groups from neighbouring regions and countries, both nationally and internationally,” said Dieter Dohr, CEO and President of GHM Gesellschaft für Handwerksmessen mbH.
The next iba will take place from 24 to 28 October 2027 in Munich and will then return to its three-year cycle.
Photo: GHM
