With rising anticipations, IBIE prepares to dazzle with a new installment, in true Las Vegas fashion. The time to pick events and place timeslots in agendas is here.
The Baking Expo™ planned a new edition packed with the excitement of competitions, creativity and innovation highlights, industry awards and learning experiences.
For the first time, IBIE registrations come with full access to IBIEducate, the expo’s most comprehensive education program yet, taking place on September 13. More than 250 sessions, workshops, and demonstrations are planned, covering essential industry topics such as production efficiency, ingredient innovations, and retail strategies, packed in practical, focused learning sessions.
The training bootcamp experience
Industry Trends & Advancements are among the key topics at IBIE this year, with an impressive lineup of 58 sessions to choose from. A diverse list of interesting topics are available, such as: ‘From Field to Flour: How AI is Revolutionizing Wheat & Baking Consistency’ (Lilach Aviad, Equinom), ‘Food safety and traceability’ (Earl Arnold – AIB International), ‘Intelligent energy consumption monitoring in industrial bakeries’ (Andrii Bulatob, AMF Bakery Systems), ‘The Art and Science of Prehydration: Elevating Artisan Bread Quality’ (Christian Faber, David Rodrigues – Zeppelin Systems), ‘Roadmap to Net Zero – Discovering Your Closed-Loop Waste Energy Pathway’ (Scott Houtz – Air Management Technologies), ‘Enhancing Laminated Doughs: The Role of European-style Margarine in the production of Croissants, Danish & Puff Doughs’ (Daniella Alejo Lucas – Richardson Food & Ingredients).
“IBIE has always set the standard for innovation in the global baking industry,” said Jorge Zarate, IBIE Chair and Grupo Bimbo Chief Supply Chain Officer. “For IBIE 2025, we’re elevating the experience by offering full access to our expanded IBIEducate program. Every attendee will have the opportunity to engage with the most robust education offering in the industry – designed to deliver practical insights and strategies that can drive immediate business growth. It’s an opportunity to learn, connect, and apply new knowledge that will make a lasting impact.”
| IBIE 2025 key topics | |
|---|---|
| Key education topics | Matching |
| Baking Techniques and Innovations | 34 Sessions |
| Business Management & Strategy | 44 Sessions |
| Cake/Cookie Decorating & Pastry | 21 Sessions |
| Cyber Security | 4 Sessions |
| Food Safety & Quality Assurance | 18 Sessions |
| Industry Trends & Advancements | 58 Sessions |
| Operations & Efficiency | 43 Sessions |
| Product Development, Formulation & Customization | 47 Sessions |
| Professional Development | 27 Sessions |
| Sales & Marketing Strategies | 25 Sessions |
| Sustainability & Environmental Practices | 23 Sessions |
| Workforce Development | 24 Sessions |
The full list is available online: Click here
Latin America in the spotlight
Chef Talks debuts at IBIE 2025, in partnership with Mexipan – Latin America’s leading baking trade show. The dynamic speaker series is known for spotlighting culinary innovation and industry dialogue, the organizer highlights. It is a part of IBIEducate’s growing international programming.
Recognized across Mexico and Latin America as a creative platform for dialogue, inspiration and professional development, Chef Talks features some of the region’s most respected chefs, pastry artisans and baking entrepreneurs. They will share their perspectives on industry trends, product development, sustainability and more. IBIE visitors will be able to find inspiration from new voices and ideas, the organizers anticipate. This initiative is part of IBIE’s broader effort to serve the global baking industry through multilingual learning opportunities and inclusive access to education resources. This is why IBIEducate 2025 will feature more sessions in Spanish than ever before, with select programming – including Chef Talks – offered with real-time translation and transcription through the Wordly app. The app will be freely available to attendees in 64 languages, accessible via QR codes, which will be displayed throughout the venue.
“We’re honored to collaborate with IBIE to bring Chef Talks to a global stage,” said Amador Méndez, president of the National Association of Suppliers of the Bread Industry (ANPROPAN) and Mexipan. “Our mission has always been to spark conversations that connect creativity with industry advancement. By sharing Latin American culinary perspectives, we hope to foster mutual learning and deeper engagement across borders.”
International visitors are welcome
International visitors attending IBIE will find the US baking market focused on health-forward products, automation, sustainability, and storytelling-driven branding, the exhibition’s organizers anticipate: “Trends like functional ingredients, gluten-free and low-carb innovation, plant-based baking, and clean label reformulations are widely represented. The US is also pioneering pet-friendly and cannabis bakery categories, offering insights that are globally relevant.”
The main challenges for American bakers currently revolve around labor shortages, rising costs, supply chain issues and increasing regulatory complexity – solutions in these areas will be available at the stands and will be discussed in the education program. “Drawing from global markets with more integrated traceability, allergen and clean labeling, and sustainability standards can help American businesses stay ahead. International inspiration can also support export readiness and inform process improvements,” IBIE welcomes international exchanges.
International trade challenges are affecting bakers worldwide. In addition, global supply chain volatility, and import/export challenges continue to affect ingredient availability and pricing. “To adapt, bakeries are diversifying supplier networks, investing in production capabilities, and adopting more agile procurement practices,” IBIE’s organizer notes.
IBIE at a glance
+ The 2022 show saw a 25% increase in baker attendance compared to 2019
+ 20,000 baking industry professionals from around the world visited the last IBIE
+ International buyers accounted for 27% of participants
+ The 2025 show space is sold out
| IBIE 2025 industry segments | |
|---|---|
| Industry segment | Exhibitors focusing on the segment |
| Cannabis food production | 234 |
| Contract manufacturing | 478 |
| Foodservice | 426 |
| Pet food production | 413 |
| Pizza production | 499 |
| Retail baking | 581 |
| Snack foods manufacturing | 654 |
| Supermarket chain | 472 |
| Tortilla production | 466 |
| Wholesale production | 714 |
The moment’s leading trends in the US include high-protein and low-carb baked goods, probiotic-enriched breads, allergen-free formulations, and artisan-style products with premium ingredients. Hybrid formats, portion-controlled snacks, and indulgent-yet-functional treats are also growing. IBIE offers many opportunities for professional exchanges between worldwide visitors, from education sessions with interactive formats, QuickBITES talks, show floor demos, pavilion lounges, and social events like The Rockin’ Pint concert. Dedicated areas such as the RBA Retail Bakers Center, Wholesale Bakers Center, Artisan Village, and International Pavilions provide even more opportunities for conversation and connection.
Hidden gems
With a list this wealthy in choices, organizers shared some guidelines to mapping the best education sessions at 2025:
Step 1: Define your learning priorities
+ Are you here to level up technical baking skills, solve business challenges, or explore new trends?
+ Do you run a retail bakery, manage a wholesale operation, or oversee product R&D?
+ Are you focused on efficiency, growth, or team/professional development?
Step 2: Explore recommended tracks by interest: click here
Step 3: Mix Your Formats
+ Classroom sessions = in-depth knowledge
+ QuickBITES (20 min) = rapid insights straight from the show floor
+ Hands-on workshops & demos = practical application
Step 4: Use the IBIE Show Planner
Pre-select your top 6 – 10 sessions across multiple days and add them to your planner via the IBIE app (which can be downloaded at the show). This ensures you get a balanced schedule of insight, networking, and show floor exploration.
IBIE: Recommended tracks
For Artisan & Technical Bakers
+ Track: Baking Techniques and Innovations
New formulations, fermentation strategies and hands-on baking improvements.
+ Bonus: Cake/Cookie Decorating and Pastry for creative techniques and trends.
+ Recommended Sessions:
o Yeast 101 with Lesaffre
o Adding Rye Bread to Your Menu
o Wedding Cake Business: How to Work with Brides Without Stress
For Bakery Owners & Leaders
+ Track: Business Management and Strategy
Designed for decision-makers looking to drive growth, improve profitability, and future-proof operations.
+ Bonus: Sales and Marketing Strategies + Professional Development
+ Recommended Sessions:
o Retail Baking: How to Get Your Prices Right, Cut Waste
o Building a Culture of Great Service (Zingerman’s)
o Start-Up to Scale: Snack Bar Packaging Journey
For Wholesale/Commercial Operations
+ Track: Operations and Efficiency
Focuses on automation, process logistics, and tech implementation.
+ Bonus: Sustainability and Environmental Practices + Food Safety and QA
+ Recommended Sessions:
o Robot as a Service
o Process Cooling and Freezing
o Germicidal Visible Light: Preventing Contamination
For R&D, Food Scientists & Innovators
+ Track: Product Development, Formulation and Customization
Explore new ingredients, reformulation strategies, allergen management, and label claims.
+ Bonus: Sustainability + Industry Trends
+ Recommended Sessions:
o Replacing Eggs in Cakes
o Baking with Probiotics for Gut Health
o Health Claims in Great-Tasting Bread with Enzymes
For ESG, Regulatory or Sustainability Teams
+ Track: Sustainability and Environmental Practices
Addressing climate goals, energy use, and sustainable sourcing.
+ Bonus: Food Safety and QA + Operations
+ Recommended Sessions:
o Bake Sustainably and Eat Deliciously
o Upcycling and CO2 Reduction through Ingredients
o Innovations in Energy Efficiency and Decarbonization
For Team Leaders and Trainers
+ Track: Workforce Development
From culture-building to inclusive hiring and leadership.
+ Bonus: Professional Development
+ Recommended Sessions:
o Baking with Autism
o A Different Look at Hiring – Working with Special Needs
o Cultivating a Thriving Bakery Culture
For Spanish-speaking Professionals
+ Track: Presentado en Español
A selection of sessions fully delivered in Spanish for greater accessibility and regional relevance
Competitions and awards
The IBIE World Bread Awards USA will be held at IBIE, scheduled to take place together with the show, to attract a broader range of participants. The awards will feature as part of IBIE’s ‘Artisan Village’, providing participants with opportunities to engage in live demonstrations, tastings, and networking with top artisan bakers from around the world.
The Coupe du Monde de la Boulangerie, Americas selection, will also make its debut at IBIE this year. The national teams from Brazil, Canada, Costa Rica, Ecuador, Mexico, and the US will compete in three categories: Bakery, Viennoiserie, and Artistic Bread Showpiece. The top two teams will go on to represent the Americas at the World Cup of Baking in Paris.
Another new entry in the competition program is the Panettone World Cup, Americas selection, for pastry chefs from the United States, Canada, Mexico, Venezuela and Uruguay. They will compete in two categories: traditional and chocolate. The winners will represent their country in the world final in Milan, Italy, in November 2026.
The World Bread Awards USA returns to IBIE to celebrate exceptional loaves. Creations across 13 product categories, including baguettes, bagels, sourdough, and flatbread, will enter the competition.
Pillsbury’s Creative Cake Decorating Competition consists of four categories: wedding cake, rolled fondant, sculpted cake and buttercream. Six teams of elite professional cake decorators will challenge each other during one of baking’s most prestigious competitions.
Established in 2010, the BEST in Baking industry awards recognize suppliers and bakeries across a comprehensive list of categories, from sustainability, workforce development and sanitation to packaging innovation, plant efficiency, and automation/robotics. This year’s wholesale bakeries nominated in the plant ‘plant efficiency’ category (equipment, ingredients, packaging, technology, or another process not related to automation or robotics that improves operational efficiency) include: Bimbo Bakeries USA, acknowledged for its Baked for Nature: Strategic Energy Management and Net Zero Carbon (top honors); Aspire Bakeries, recognized for its Green Champion Program & Energy Efficiency Focus, and Bimbo Canada – for its ZERO Loss Strategy. The ‘ Automation & Robotics’ category recognizes equipment or other technology that automates a manual process, improving throughput and reducing labor requirements. New Horizons Baking Co. receives top honors for its Smart Autonomous Bun Production System (SABPS), while Bimbo Bakeries USA is awarded for its Digital Transformation & New Manufacturing Management Model.
