This year, RONDO returns to iba with a focus on solutions for breads and croissants, complete with live demonstrations of its latest solutions and features. Ahead of the fair, Fabian Bossard, head of the Marketing & Communications Department, shared details about the show preparations and the company’s current focus.
f2m: What are you preparing to exhibit and what new developments are you highlighting at the iba stand in 2023?
Fabian Bossard: After a five-year break, we are looking forward to finally being able to present our highlights at an international trade show again. RONDO’s focus topics for this year’s iba are bread and croissants. Visitors can as always count on seeing innovative solutions at our booth. We will follow up with more details as iba approaches, so make sure to keep an eye on our website, newsletter, or LinkedIn.
f2m: Are there special events at the stand for visitors to save the date?
Bossard: Feel free to join us at our booth for daily live demos in hall A1, booth #211. That will be your chance to see our newest developments in action and to try some tasty baked goods. We are also planning on having a ‘Swiss evening’ with drinks and snacks for our guests at our booth on October 23, after the iba-day has concluded.
f2m: What market trends are you focusing on, this year and beyond?
Bossard: There is a wide variety of trends where RONDO can be of help to its customers. Automation is one of them. In times when it is difficult to find the right personnel to work for you, automation of your production processes can be an answer. In addition, we see a trend towards healthier products in the market. We can support our clients in creating vegan, gluten-free and free-from baked goods. Our machines have the advantage of being able to handle even difficult types of dough.
f2m: What industry dynamics do you anticipate for the following years? Please highlight your main R&D priorities.
Bossard: We want to provide a certain flexibility in baked goods production. That means we are focusing on providing bakery machines that are adaptable to trends in the food industry. RONDO machines also allow for low time spent in changing over between products. All that while still making sure product quality is up to par and weight accuracy is within limits. Another important topic is the flow of information from bakery machines to operators and service personnel. In the future, it should be possible to do predictive maintenance and improve production safety even further by making machines more intelligent.
For a guide to innovations, new solutions and special events, read the iba exhibitor previews in Baking+Biscuit International, issues 4 and 5.