A new BIET Meeting, the Congress on Innovation in Ingredients, Enzymes, and Technology for Bakery, will take place in Barcelona, from June 11 to 12, 2025. Manufacturers, researchers, and distributors of innovative technology and products will meet to discuss the challenges and opportunities of the sector.
This year, BIET will focus on innovation in the bakery and flour sector. To this end, it will explore key topics such as the application of artificial intelligence in production processes, the development of new ingredients, improving supply chain efficiency, and sustainable solutions, the organizers announce.
The conference will feature nearly 30 internationally renowned speakers who will share their vision of the future of the sector, exploring innovation avenues and the application of emerging technologies.
Presentations will include:
- Mario Martínez (University of Valladolid) will approach the design of next-generation ingredients (“Crafting and Integrating Next-Gen Plant Polysaccharide Ingredients”);
- David Martínez Simarro (AINIA) talks about artificial intelligence in the food sector (“Artificial Intelligence in the Food Sector: Present and Future”);
- Peter R. Shewry (University of Reading and Rothamsted Research) will analyze the relationship between bread and health (“Bread and Health: Improving Benefits and Reducing Sensitivities”);
- Eelco Heintz (Kerry Food Protection & Preservation) will use predictive modeling to optimize shelf life (“Predictive Modeling for Enhanced Shelf Life”);
- Clarissa Schwab (Aarhus University) will present new approaches in biopreservation (“Novel approaches in biopreservation – also for sourdough?”);
- Jordi Cuñé Castellana (AB MAURI), who will present technological advances for FODMAP-free baked goods
The full list of speakers is available online.
The program includes scientific conferences and industrial workshops, roundtable discussions, and networking sessions aimed at facilitating knowledge exchange and collaboration among key players in the sector. The sessions will be held primarily in English and Spanish and will include simultaneous translation services.
BIET (European Meeting on Baking Ingredients, Enzymes and Technology) is the conference organized every two years by the AIQS Alumni Food Professional Group, to share the latrest developments in baking and related industries in Europe.
Since its inception, it has been characterized as a meeting place for research and business.
The event’s sponsoring and collaborating companies include premium sponsors such as Alifamra, Kerry, Caldic, Lallemand, and Puratos. The sponsoring companies are AB Mauri, Ait Ingredients, Anton Paar, BASF, Disproquima, IFF, DSM-Firmenich, Eurogerm, Novonesis, and Zeelandia. The event’s collaborators are Agriflex, CSM Ingredients, Ireks, and IQS.
About IQS
IQS is a leading university institution, currently structured into two university faculties: IQS School of Engineering and IQS School of Management, with several divisions: IQS Executive Education, which offers specialized training to professionals and companies; IQS Tech Transfer, which conducts research, innovation, and technology transfer for industry and companies; and IQS Tech Factory, which promotes entrepreneurship and supports the creation of new companies.
Photo: BIET
