Working and learning together, as a community, does not stop after an event that last a few days, it is a part of the everyday work. Susann Seidemann – Head of iba, shows how the exhibition and the people behind it can help support this communication.
Mihu: How can international artisan bakers use iba to connect with their European colleagues – throughout the year? What kind of assistance can iba’s platform provide throughout the year, as a running service in between exhibitions?
Susann Seidemann: We created the new iba platform aiming to bring all industry participants together throughout the year as well as improve the way of preparing for and following up on the trade fair. Users who register receive personalized news automatically and can network with other participants. Visitors who are searching for solutions can find the right partners, products, or exhibitors. The iba platform supports scheduling; additionally, contacting and networking features increase the effectiveness during the visit, when meeting international colleagues.
After the trade fair, the exhibitors can stay in contact with visitors. They can strengthen customer contact and increase their reach through automated follow-ups. Altogether the platform connects the players before, during and after the trade fair.
At the trade fair, visitors have numerous opportunities to network, e.g. at presentations and discussion panels in the iba.FORUM, on the iba.STAGE, in the iba.DIGITALISATION AREA, or at pitches in the iba.START UP AREA. Here you will meet like-minded colleagues and visitors.
Additionally, participating in evening events is the best way to make valuable personal contacts. Here I recommend the iba.NETWORKING NIGHT, the BAKERS NIGHT and the iba.BÄCKER Party, which are for visitors and exhibitors and the iba.EXHIBITOR EVENING, which is for exhibitors. These new events will take place in the iba.EVENT AREA in the evening directly after the trade fair closes. Tickets are sold online. The charming, relaxed atmosphere of a wooden alpine hut makes it easy to get into conversation with colleagues, customers, or companies from all over the world.
And colleagues can connect also at a European level like at the CEBP, and their members meet at iba. The Annual Conference CEBP is a meeting of the European Federation of Bakers and Confectioners (Confédération Européenne des Organisations Nationales de la Boulangerie et de las Patisserie CEBP). It is a platform to exchange issues affecting the European bakery trade and to represent interests more strongly in Brussels. Members of CEBP are affiliated through their national association. For example, in Germany, the German Baker’s Confederation (Zentralverband des Deutschen Bäckerhandwerks) is a member of the CEBP, which represents individual companies.
Mihu: In line with the ‘Baking New Ways’ theme chosen by iba this year, what emerging innovations are promising to be successful?
Seidemann: Through the focus topics of artisan bakery, digitalization and food trends, iba highlights the main trends and offers future direction. In the area of artisan bakery, everything revolves around traditional and modern craftsmanship and vocational training. When it comes to digitalization, iba presents new methods for the baking industry: from process optimization and automation through artificial intelligence to the possibility of increasing customer loyalty through new sales channels. The topic of food trends looks at new products that are being launched and the possibilities offered by alternative ingredients.
Successful innovations will mainly be around digitalization and automation in production, sales and logistics. Additionally, products that will reduce costs of resources, such as new options in raw materials, are promising to be successful.
Mihu: How are unusual, unique experiences and shop concepts defined? What inspiration can be found at the trade show this year, in this regard?
Seidemann: Unusual shop concepts are required for exceptional artisan bakeries. Quality and functionality are combined with design. Sustainability is also important: renewable raw materials such as reed, wood, bamboo, or cotton are increasingly being used. To counteract the shortage of skilled labor and generate sales even after the shop closures, there are solutions such as hybrid shop concepts consisting of a classic bakery sales counter with an automated sales system that is accessible through a separate shop entrance. Baked goods, bread and drinks are ordered via a self-order terminal. Other future ideas can include fully air-conditioned ‘Tiny Stores’, which can be used to test out potential new locations, for instance. The mobile, fully equipped container-based supply bakery includes a snack preparation station, warehouse, staff room, oven space, and shop window.
”Fermented sourdoughs also remain a hot topic: baker’s yeasts that fulfill consistent quality standards and enzyme-based baking solutions that are tailored to the needs of bakeries. ”
Susann Seidemann, Director, iba
Digitalization is an important issue in the stores. It ranges from automated production processes to online orders, pre-order deliveries and apps, from digital inventory management (such as software solutions for logistic optimization or new technologies to optimize energy) to digital marketing, or data analysis through Artificial Intelligence, i.e. by analyzing customer preferences or returns optimization. Inspirations can be found at iba.DIGITAISATION AREA in hall 14, where the bakery of the future is showcased by visitors letting test digitalization and new possibilities.
Always on the lookout for future concepts, iba is also launching a new design competition this year – ‘Bakery of the future’, on the subject of shop fitting. The prizes for the best ideas will be announced on May 20 in the iba.FORUM.
Mihu: What new product concepts will reflect current trends?
Seidemann: iba has three main focus topics, that reflect the current trends: Digitalisation, artisan bakery and Food Trends. In hall 15, there will be a brand new concept, the iba.FOOD TRENDS AREA, where exhibitors present the latest food trends, from innovative raw materials and baking ingredients to snack ideas and healthy ingredients.
Flavor remains the main trend in product concepts. In the rapidly evolving baking industry, challenges such as nutritional optimization, sustainability and consumer demand must be overcome without compromising on taste. At iba, visitors can discover new flavor trends and chocolate combinations. For example, they will find versatile fruit and cream fillings for all types of baked goods or high-quality, dairy-free whipped cream.
Fermented sourdoughs also remain a hot topic: baker’s yeasts that fulfill consistent quality standards and enzyme-based baking solutions that are tailored to the needs of bakeries.
And those who love colorful baked goods or desserts will also find what they are looking for: toppings with colors of natural origin impress with their tasty chocolate content. Further ongoing trends as the focus topics sustainability and health.
Mihu: What inspiration can the industrial sector get from artisan innovation?
Seidemann: Industrial bakeries could draw inspiration from traditional artisan bakery practices to enhance products and processes in several areas: in fermentation and flavor development (i.e. long fermentation, or incorporating sourdough starters or yeast preferments to enhance taste and texture); in ingredient simplicity (i.e., usage of diverse, high-quality flours, including ancestral and local wheat varieties or focus on simple, natural ingredients without unnecessary additives or preservatives); or, in production techniques, such as gentle dough handling using equipment for stress-free dough processing to maintain dough structure integrity.
And, of course, the other way around: artisan bakeries can be inspired by innovations of the industrial sector, for example by solutions in digitalization or automated systems.
One thing is for sure – nobody will leave iba 2025 without inspiration!
We welcome all visitors and exhibitors to take a deep dive into innovations, get inspired by each other’s solutions in the baking sector, connect with partners and bring business to the next level!
