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baking+biscuit issue 2023-04
In the spotlight

Cindy Yao holds not one, but two leadership roles at one of the industry’s leading companies. She talks about combining her responsibilities as Chief Financial Officer and Executive Vice President at the Markel Food Group, the importance of leading a team while being a team player, and creating a Leadership University to support next-generation trailblazers.


David Wagstaff, the managing director of St Pierre Groupe, discusses how the cost-of-living crisis is impacting the industry. He also talks about emerging trends, new products and advice to stay one step ahead in FMCG.


Bread consumption is once again on the rise, with the market expected to grow annually by 6.80%1 and reach a worldwide volume of 216.70 bn kg by 20282 . The technology to support efficient, automated production of high-end, quality bread is here. The key is gentle dough handling.

Better-for-you preferences also apply to bread. Several mixing options help increase production volumes while providing goods that still feel and taste artisan-made.

Some of the oldest patisserie creations are also an undisputed dessert staple: pies and tarts. As they are ­continuously evolving, various techniques can perfect product processing in industrial bakeries, ­preserving the artistry of the skilled patissier.

Complex challenges ask for agile solutions that provide answers for today and reliable tools for the long run. Advances in digitalization are promptly delivering building blocks to tackling any number of issues, while focusing on sustainable, innovative business priorities. Smart financing goes hand in hand with digitalization.

Portioning, forming, dosing

Every gram counts. This is especially true when raw materials become more expensive or even scarce. VEMAG takes weight accuracy very seriously with its portioning technology. The machine manufacturer also sets the bar high in terms of product quality and flexibility.

In the spring of 2023, Ölz der Meisterbäcker put its expanded production into operation. When it came to raw
material handling, the Austrian plant baker relied on Zeppelin Systems for solutions.

iba ’23 special

Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts. ­
Five years later, anticipations run high for the industry’s first ‘official’ get-together in Europe since the pandemic. With exhibitors bringing their best and latest to the stand, we asked key industry players what news they are bringing to the Messe Munich, when the gates open to visitors for iba ’23 in October.

We are just one summer away from the most anticipated bakery event of the hemisphere. With planning in full swing, Susann Seidemann, Exhibition Director, iba, shares the organizer’s insights into preparations, logistics, guides and tips ahead of the October 22-26 show.


The bakery market has been shrinking for years, triggered by the growing range of bakery products in other segments of the food retail sector, as well as in the snack and catering sector. The performance of
the German market in 2019 is reviewed in the light of its post-pandemic evolution.