The day after the show wraps up, IBIE organization springs into action and starts working on show planning for the upcoming edition, in three years time. The result: a comprehensive collection of resources, every time, with anything from new innovations, to a complete education program, competitions and events. Here is a glimpse of what IBIE 2025 will look like.
Planning for IBIE is an ongoing process that begins immediately after the show concludes. The organizing committee conducts extensive debriefs, gathers feedback from attendees and exhibitors, and studies industry trends to form the structure and features of the next edition. From optimizing the show floor layout to identifying strategic education topics, every aspect is designed to reflect the evolving needs of the global baking industry.
The IBIEducate program
The education program is “The largest of its kind worldwide, and our biggest education offering in the history of IBIE. For 2025, IBIEducate sessions are now included free with attendee registration – a deliberate move to democratize access to vital industry knowledge. Sessions will also be available in 64 languages via AI-powered translation, and the number of Spanish-language sessions has been significantly increased to meet global demand,” IBIE’s organizers highlight.
With more than 250 education opportunities to choose from, IBIE attendees can craft their own agenda to create a personalized curriculum based on their industry segment, job function, and their personal goals and growth priorities.
Sessions are dedicated to a wide range of attendee profiles, priorities and goals: “For commercial bakeries, sessions on automation/robotics, energy efficiency, labeling and food safety are essential. Retail bakers may prioritize marketing, pricing strategies, eCommerce, and labor retention. Those in R&D or product development should explore sessions on allergen-free formulations, egg alternatives, functional ingredients like protein or probiotics, and sustainability-driven solutions,” IBIE recommends.
IBIEducate planning
The IBIEducate agenda is built around the industry’s most pressing topics, including workforce development, supply chain and operational efficiencies, energy savings, sustainability, regulatory compliance, and consumer-driven product innovation. The program offers more than 250 sessions across 12 tracks, providing technical, strategic, and operational content for every segment of the baking industry and every job function.
*NEW in 2025
In addition to the new concepts for the IBIEducate sessions, new entries also include the Panettone World Cup-Americas Selection, the expansion of QuickBITES sessions, the launch of the Wholesale Bakers Center stage and dedicated pavilions for international suppliers, as well as snack foods and pet food solutions.
The Panettone World Cup
The Americas Selection is open to professional pastry chefs and bakers from the Western Hemisphere (excluding countries like Brazil and Peru, which host separate qualifiers). There are two categories for the competition: chocolate and traditional. Bakers coming from this area, who are registered to attend IBIE, can apply online. Competitors will mail in or bring their panettone for evaluation by judges, which takes place live on the show floor.
“The creations must be prepared according to a presubmitted recipe using only permitted ingredients. For the traditional category, entries must feature natural fermentation and a mix of candied citrus and raisins. In the chocolate category, panettone must incorporate real chocolate or cocoa-based ingredients, also without chemical leavening. Each entry must weigh between 970 and 1,030 grams and comply with strict standards for presentation, texture, aroma, and flavor,” the organizers detail.
The top-ranked baker will earn a spot at the 2026 World Final in Milan. The winner will represent their country on the world stage, competing against top bakers from all over the world.
QuickBITES
QuickBITES (Baking Industry Talks & Educational Stories) are 20-minute, TED-style talks designed for busy attendees looking for targeted insights on baking industry trends and hot topics. These talks take place throughout the expo hall, and include themes such as workforce development, automation, product formulation and innovation, sustainability and more. “Standouts include sessions on AI in quality control, ecommerce, inclusive hiring practices, and the use of upcycled ingredients to reduce environmental impact,” IBIE anticipates.
”For 2025, IBIEducate sessions are now included free with attendee registration – a deliberate move to democratize access to vital industry knowledge.”
IBIE organizers
The Innovation Showcase
IBIE selects the newest advances for its innovation center. Solutions featured in the Innovation Showcase are pre-submitted by exhibitors and must meet strict eligibility criteria. Solutions never before seen at IBIE are displayed here, products that are new to market and demonstrate a clear advancement in their respective categories: Ingredients, Equipment, Packaging and Safety products.
In September, attendees can expect nearly 75 breakthrough products across ingredients, equipment, packaging, and safety. Highlights include AI-powered inspection systems, advanced dough handling technologies, and sustainable packaging alternatives, theorganizers anticipate.
Not to be missed!
The organizer highlights some ‘hidden gems’ they have added to this year’s agenda (with more to be announced!), including:
NEW! WHOLESALE BAKERS CENTER, West Hall #1245
In-depth discussions led by expert speakers will be held at the new Wholesale Bakers Center, covering core topics such as sustainability, workforce development, operational efficiencies and more. With carefully crafted programming, this space offers a tailored learning experience designed to address the unique challenges and opportunities for commercial bakers. Connect with peers, build your network, and join us at the Wholesale Bakers Center to unlock the knowledge that boosts performance.
RBA RETAIL BAKERS CENTER, North Hall #5874
RBA Retail Bakers Center will provide creative ideas and practical tips. Within this popular show feature, visitors will discover riveting baking competitions, inspiring stories, and live demonstrations from some of the biggest names in the industry:
+ Buddy Valastro, Master Baker, Owner of Carlo’s Bakery TV Presenter
+ Duff Goldman, Owner of Charm City Cakes,
TV Presenter
+ Paulina Abasca, Pastry Chef at The Wish Cakes,
TV Presenter
+ Iginio Massari, Pastry Chef at Molino Dallagiovanna G.R.V. Srl
+ Lauren V. Haas, Professor at the Culinary Institute of America
+ Ivan Zavala, Chef Sugar Artist at Ivan Zavala Sugar Artist
+ Romain Dufour, Owner at Chef Romain Dufour LLC
+ Sébastien Canonne, Founder at the Butter Book and French Pastry School
THE ROCKIN’ PINT – NETWORKING EVENT, West Hall Lobby
A blast from the past: The Rockin’ Pint offers visitors a chance to crank up the volume for an 80s night filled with retro music and networking over cold brews. Wang Chung will be the opening act, followed by the legendary baker and bass guitarist Duff Goldman and his band, Foie Grock, for an after-party set of 80s covers. Adimission tickets for this event are USD 10.
