With its innovative strength, the trade fair once again proved that it is the international hub of the industry. Over five days, 985 exhibitors from 46 countries showcased their product diversity, which can only be experienced at the world trade fair. Almost 50,000 visitors from 149 countries travelled to the NRW capital to see the latest innovations from around the globe for themselves. Exhibitors and visitors were extremely satisfied with the discussions held in-depth, goal-orientated and based on partnership.
The trade fair brought together the global baking industry for five days over an area of 100,000 square metres. iba covered the entire spectrum from craftsmanship, digitalisation, automation solutions and production to energy-efficient ovens, refrigeration and packaging through to food trends and raw materials. ‘Wide range of potential customers from all over the world’, “many interesting discussions”, “new contacts”, “very important event” and “lively atmosphere with qualified leads” this was the feedback from the exhibitors. The togetherness, team spirit and positive atmosphere were clearly noticeable; a number of productive business relationships were also established among the exhibitors.“
"iba has impressively demonstrated that it stands for quality and international relevance and brings together the right protagonists from all over the world in one place. This year it was particularly clear that more than every second visitor was a decision-maker with an in-depth interest and decision-making powers. The Düsseldorf location also provided fresh impetus: It opened up new target groups from neighbouring regions and countries, both nationally and internationally," says Dieter Dohr, Chairman of the Management Board of GHM Gesellschaft für Handwerksmessen.
The iba.FORUM and the iba.STAGE, with around 50 presentations and 70 speakers, were the hub for the exchange of knowledge. The range of presentations by industry experts brought to the stage everything that moves the industry: from the renaissance of sourdough, chocolate alternatives and enzymes as game changers in the baking industry to the automation of traditional production and the use of artificial intelligence in bakeries.
The top focus topics of craftsmanship, digitalisation and food trends were showcased in the iba.FOOD TRENDS AREA, iba.DIGITALISATION AREA, iba.CONFECTIONERY TEC AREA and iba.START UP AREA. Visitors were particularly impressed by the newly created iba.FOOD TRENDS AREA. The award ceremony for the start-ups was also followed with great interest: The prize went to the British-Brazilian company Fonte Ingredientes with its innovative approach to keeping food fresh for longer using liquid fungal inhibitors. Susann Seidemann was delighted, "We are proud to be able to present the iba.START UP Award for the second time this year. Each of the participating companies has submitted creative and valuable products that are shaping the future of our industry. I look forward to the global baking industry meeting again at iba in 2027."
The next iba will take place from 24 to 28 October 2027 in Munich and then again every three years.
