Felipe Ruano Steps Down After 35 Years as ASEMAC President; Isabel Martínez Elected to Lead New Board

The Spanish Association of the Bakery, Pastry and Confectionery Industry (ASEMAC) has installed Isabel Martínez as its new president, following the decision taken at its General Assembly on 6 May 2025. Martínez, previously vice‑president, will serve alongside Aurelio Antuña, named vice‑president for the next five years.

Felipe Ruano, who has led ASEMAC since its foundation in 1990, formally passed the baton during the Assembly held at Fundación Pons. Under his tenure, member companies grew frozen‑dough production from 22,000 t and EUR 42 m turnover in 1990 to nearly 1 million t and EUR 1.94 bn today, solidifying the sector’s weight within Spain’s agri‑food industry. A plaque was presented to Ruano in recognition of his 35 years of service, and he was appointed Honorary President.

Delegates also celebrated ASEMAC’s 35th anniversary and welcomed the Ministry of Finance’s ruling to apply the super‑reduced VAT rate to all bread categories—a measure they expect will stimulate domestic consumption.

The Assembly featured a public session with BBVA Research Chief Economist Miguel Cardoso Lecurtois, who outlined Spain’s economic outlook, and PONS IP consultant Román Pérez, who reviewed key considerations for protecting bakery and pâtisserie product IP. A round‑table on sectoral change was moderated by ASEMAC Secretary‑General Jorge de Saja, with contributions from Marta Pérez (Ministry of Agriculture), Alberto Heras (Ramón y Cajal Abogados) and Alberto Peironcely (ASEDAS).

ASEMAC’s new leadership team takes office at a pivotal moment for Spain’s bakery sector, poised to capitalise on recent fiscal measures and maintain growth in both domestic and export markets.