By Dr. Bernhard Reichenbach

The confectionery and bakery industrys are changing: digitization and automation are gaining in importance, the food habits and desires of consumers are changing, the trend towards individual and high quality products is growing, and new sales concepts are emerging. The trade fairs show these
developments and provide solutions to the associated challenges. For example, at the Munich baking industry show iba, which we will be reporting on in this issue, the focus was on digitization. Digitization opens up many new possibilities, for example in the area of product safety.

At the packaging fair FachPack in Nuremberg, which we also report on, digitization – together with sustainability – was one of the core topics. Intelligent packaging carriers and data security on packaging lines were just two of the points dealt with.

Digitization also plays an important role at the renowned Swiss machine manu-facturer Awema, which we present in our series “sp portrait”. So, for example, filled bars or multi-filled and differently coloured pralines can be produced particularly economically by means of modular Awema systems with special controls.

Another focus of this issue is “Ingredients”. Especially for use in pastry and confectionery, GoodMills Innovation offers allergen-free ingredients that can very well replace soya and almonds. The snacks section is also not missing: GNT/Exberry has identified the five most important snack trends by which
manufacturers at present hit the taste of their customers.