RBS promotes Andrew Jones to Project Manager
Reading Bakery Systems (RBS) promoted Andrew Jones to Project Manager. In this new role, he will collaborate with customers on their projects, managing scope, budget, and scheduling.
LIBRARY ARTICLES
Rademaker to introduce a suite of new solutions
At iba 2025, Rademaker will highlight production solutions for croissants, breads, Danish and puff pastries, pies and quiches, pizza, donuts, pita and other flatbreads. New launches for pizza production and lamination are among highlights.
interpack 2026 is fully booked
In 2026, a full-scale installment of interpack returns. The organizers announced the exhibition space is now fully booked, more than one year ahead of the show. Some 2,800 exhibitors from all around the world will come to Düsseldorf.
Smart technology solutions in the spotlight at iba ‘25
Digitalization and artificial intelligence will receive special attention at iba, with several dedicated areas for modern software solutions that contribute to process optimization and customer service.
RBS adds Eyad Alsabbagh as Process Technologist
UK-based Eyad Alsabbagh joined Reading Bakery Systems (RBS) as a Process Technologist. He has over 20 years of experience in snack and biscuit production, process optimization, and product development.
GoodMills Innovation launches pinsa flour mix
GoodMills Innovation launched Pinsa 100%, a flour mix for bakeries, large-scale retailers and the food service industry. It can be used to make a light, crispy base with a distinctive artisan appearance.
Design competition ‘Bakery of the future’ launches at iba
iba is inviting creative participants to submit their creations to a design competition called ‘Bakery of the Future’, by March 21. 2025. The new competition is looking for innovative ideas that will help shape the future of shopfitting.
Two-stage mixing takes center stage
Two-stage batch mixing brings multiple advantages to industrial-scale baking. Two-stage batch mixing is especially suited to long-fermentation doughs, where structure and flavor are needed.
iba ’25 puts Düsseldorf on the map
Susann Seidemann, iba Director, shares a view of the upcoming trade show from the organizer’s point of view.
In 2025, iba returns after two years – in Düsseldorf, from May 18 to 22, before resuming its regular three-year-schedule in 2027.
Building a green brand
Green branding is a challenge, even for the baking industry. For credible green brand management, bakeries must take comprehensive and holistic measures in all areas of the company.
On your marks, get set, go!
Exhibitors attending iba ’25 are sharing their stand preparations and plans for innovation.
iba ’25: spotlight on artisan bakery solutions
Artisan bakery is among the top priorities at iba, a focus that will be reflected in several events and show features this year.
