The 30th edition of südback lines up the best and latest solutions for bakery, confectionery, coffee, chocolate, logistics, training and more. International exhibitors are bringing the latest developments for the baking and confectionery industries to südback; several competitions will crown this year’s excellence in craftsmanship and innovation, and a full agenda of forums will be hosted for knowledge sharing.
Awarded innovations
The 14th Trend Award winners were announced from over 40 nominated solutions, highlighting outstanding concepts in the baking industry, product designs and technological innovations. VEMAG is the award’s winner in the ‘Technology’ category, a recognition it gained for its automation solution for filling sheets, baking tins and cake rings. Schneider GmbH earned the award in the ‘Sustainability’ category, for ‘Greeny’, a biodegradable and compostable piping bag. In the ‘Marketing, Sales and Organization’ category, the winning innovation is an AI-controlled tool for cashless, autonomous branch management – BÄKO-AutoPOS, presented by the BÄKO Head Office (BÄKO-ZENTRALE eG). Werne-based UNIFERM won the award in the ‘Raw Materials & Convenience’ category, for its UNIFERM FermFresh® AromaDurum, which combines the advantages of sourdough fermentation and yeast fermentation.
All the winning companies (as well as a yet-to-be-announced winner in the ‘Public Favorite’ category) will present their products and concepts at südback and will officially receive their award in a ceremony held on Saturday, September 26, at 9:30 AM, during the show’s opening event.
The 15th Carlo-Wildt Trophy is also up for the taking. This year’s theme for cake decoration is ‘rural life’. Contestants will be evaluated on creativity, craftsmanship and the cleanliness of their workstations.
Future trends and fresh ideas: the Baker Trend Forum
With the Baker Trend Forum, südback will set the stage for conversation around all noteworthy new developments in baking. The four-day program includes a comprehensive array of topics including Artificial Intelligence, sustainability in the bakery, staff recruitment, using new technologies, sustainable planning and construction, leveraging social media opportunities, and practical tips. “In the varied discussion rounds, you will learn from experts and industry insiders about the opportunities and challenges that the future holds,” südback’s organizers anticipate.
südback’s sweet side
The Confectioners’ Trend Forum will also bring together experts to analyze the latest trends, techniques and strategies. Topics will include training, successful sales strategies, new ideas and solutions for the daily work in cake shops and cafés, as well as innovation in the presentation of goods. Kevin Kugel, one of Germany’s most renowned chocolatiers, will also share his knowledge in Innovative praline pastes packaged in a contemporary Christmas design’.
Another highlight in the agenda comes from Blackforest Grain GmbH, who will showcase ‘Upgrain’, a wheat-like powder obtained from spent grain resulting from beer production. Low-carb and high-protein, Upgrain is a promising alternative for the confectionery industry.
Another bakery-adjacent product will have its well-deserved highlight at the fair: coffee – the most consumed beverage in Germany, with concept solutions and new products for bakeries, cake shops and cafés.
The next südback will not take place in 2025, as it would usually be scheduled, and will instead be held from October 24 to 27, 2026. In 2027, südback will take a break, as usual, before being staged according to its normal frequency cycle, in 2028 and 2029.
Photo: Messe Stuttgart GmbH
