Sustainability plays a central role at iba. Organizers anticipate the show will provide the platform to address multiple sustainability concerns, from saving energy and resources to new packaging offerings and improved cleaning methods. Monday, October 23, will be dedicated to analyzing a facility’s ecological footprint, with several lectures in the iba.SPEAKERS AREA.
In addition to artisan bakery, food trends and digitalization, iba 2023 offers a stage for exchange and solutions with a focus on sustainability. Exhibitors such as AMF Bakery Systems, beam, PAPSTAR, WECARRY and HY5 will provide insights.
Sustainable solutions: from hydrogen ovens to steam cleaners
AMF Bakery Systems (hall C2, booth 110) will be showing that sustainable baking without emissions is possible with hydrogen, electric and hybrid ovens: “Our new Multibake Vita Tunnel Oven Den Boer is a directly fired oven with patent-pending hydrogen-powered burners. Tunnel or conveyor ovens deliver consistent product quality and higher throughput for pizzas, artisan bread, rolls, pastries, cakes, muffins, or pies. We use green energy or hydrogen as a renewable resource,” explains Marketing Manager Lex van Houten, “We also offer a sustainable oven service – digital and smart services, data-driven to provide real-time insights and recommendations, for example, to save up to 20% gas.”
beam GmbH (hall A3, stand 541) explains how cleaning without works: “The new steam cleaners from the digital Blue Evolution generation completely abstain from chemicals and work with dry steam and UVC water filters. This reduces water consumption by more than 90%,” says Managing Director Robert Wiedemann, “As no cleaning agents have to be produced and transported, no environmentally harmful detergents get into the wastewater and thousands of tonnes of CO2 are saved. We will be presenting our automatic belt cleaning system BeBelt, especially for cleaning conveyor belts, at iba.”
Suitable for recycling and hygienic, disposable tableware or service packaging made from renewable raw materials will be presented by PAPSTAR, nominated for the German Sustainability Award 2024 (hall A4, stand 383). “More than 75% of all items in our range are now made from wood and virgin fiber cardboard, palm leaf, bamboo, sugar cane, or corn starch. We also use agricultural residues as raw material,” says Bernd Born, Head of Media & Marketing at PAPSTAR: “Sustainable recycling concepts remain part of the range of services offered by PAPSTAR Solutions GmbH, which will present the ‘Zero Waste’ recycling cycle around bio-converters from Oklin. They use microbiological technologies to transform organic waste of plant origin or biodegradable disposable tableware into a secondary raw material and reduce the volume by up to 90 percent within 24 hours.”
A stage for sustainability: the iba.SPEAKERS AREA
The iba.SPEAKERS AREA offers a podium for sustainability throughout the trade fair, with lectures on the subject being held in bundles on Monday morning. The lectures will be translated live into German or English. The implications of sustainable nutrition for bakeries will be discussed by Amanda Collins, Strategic Manager, and Matthew May, Head of Bakery at Kerry Foodservice. Starting at 1:30 p.m., the session will highlight the challenges facing the baking industry and what can be done to meet complex consumer needs, on October 23.
Reusable packaging in the out-of-home market – a simple trend or the new normal? Johannes Weih from reCup will be answering these and other questions, at 12 p.m. (October 23).
Sven Börjesson will be speaking about the energy transition and climate protection in the bakery at 12 p.m. (October 25). The representative for innovation and technology of the Leipzig Chamber of Skilled Crafts will explain how to identify ‘energy guzzlers’ and uncover energy-saving opportunities with the internet-based e-tool for operational energy data.
Photo: iba 2018. Credit: GHM
